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[Comments] (2) Leonard's Household Tips: Don't make caramel sauce without a really well thought-out plan for storing it, or you will burn and melt things and the caramel will become useless.

[Comments] (1) NewsBruiser: Aggregated Assault: I have some 5x7 notecards and I write down my big projects on them so that if I ever feel lackadaisical like I don't have any big projects, I can look at the notecards and remember that I'm just lazy.

This is one of the projects and to be honest there's not much on its notecard except the name--that's how lazy I am. But phase one is now complete: you can now take arbitrary RSS feeds and aggregate them into a NewsBruiser weblog, a la my arch-rival Scott's Planet.

Viola! I give you the long-promised Richardson/Chadwick/Matkin/Whitney/Walch recipe weblog! Right now it only has me and Susanna since we're the only ones with a category where our recipes go. If you've got a weblog on this site and you want in, send me mail and I'll show you how to create a category. You don't have to do anything special to get recipes to show up in this weblog; just post to your category and they'll show up within an hour.

Butter Pecan Ice Cream: As a test of the automatic aggregation, I'll post the most recent recipe I've made. I'm having a little dinner party tomorrow and tonight I made butter pecan ice cream. This is a good time to formally state the pound-cake-like Generic Ice Cream Mneumonic I've come up with:

I'm experimenting with heating the sugar along with the cream and milk. It worked out well this time, so heat all that up in a pan.

Now, the rest of my mneumonic (patent pending) is '1 cup flavor stuff'. However, the flavor of butter pecan ice cream depends in large part on the brown sugar we're using, so that kind of counts as 'flavor stuff' and we actually want less than 1 cup. What I used was:

If you're offended by the idea of deviation from the mneumonic I made up, then 1) that's kind of weird, and 2) you can probably do 1 cup of nuts and 3 tablespoons of butter without ruining the ice cream.

Melt the butter in a saucepan. Add the pecans and toss to coat. Toast the pecans. I dunno when you stop exactly; generally you stop toasting nuts as soon as you smell the oils being released, but something is wrong with my sense of smell today so I just stopped when they looked right. Dump the nuts and butter into the cream/milk/sugar mixture. Stir in The Old Standbys:

When you've got nuts and sugar and cold, you know there's got to be salt.

There's your mix. Let it cool and then machine it. Very tasty.


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