Monthly Archives: March 2013

The Transitive Properties of Peanut Butter and Mint

One of my friends mentioned that his ideal ice cream would be chocolate with peanut butter and mint, but I wasn’t convinced. I know that if A=B and A=C then B=C. But I wasn’t so sure it would work for … Continue reading

Posted in Homemade, Ice Cream | Tagged , , , , , | 2 Comments

Late Breaking News: Dough Rises

I made pretzels. I followed this recipe here. And even though intellectually I know that bread rises, it was a shock. It was such a shock I had to make a second batch to take pictures, because I forgot the … Continue reading

Posted in Homemade, Non-Ice Cream | Tagged , , | 3 Comments

All the Raspberry Everything

Sometimes, you find yourself purchasing a nice, expensive, one-size-fits-all bottle of raspberry lambic to make raspberry cheesecake brownies. Except the ‘one-size-fits-all’ is a lie, because your recipe calls for 4 tablespoons (1/4 of a cup) and the bottle is 750 … Continue reading

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