Monday, April 28, 2008

A Peek Into My Thoughts

Last night, we went to get ice cream. Not just ice cream, but the best around. And while we were there I was reading their info packets and this is what I read:

What is Frozen Custard?
Custard is an old-fashioned ice cream treat created in 1919 on Coney Island, New York. It is made with all natural ingredients with no preservatives or artificial ingredients. Our custard is served at approximately 26 degrees, compared to regular ice cream at about 10 degrees. This allows your taste buds to get a "true taste", unlike ice cream served at a lower temperature that tends to "numb" or freeze your taste buds while eating. Custard has very little air whipped in, making it denser and smoother than ice cream. Custard, by definition, must have 10% butterfat and 1.4% egg. This makes it approximately 90% fat free.

First I have to tell you that this is the yummiest stuff I have eaten in a long time. I had a "Snappy Turtle" sundae with Caramel and hot fudge and sugared pecans, whipped cream and a cherry. Yum Yum YUM.

Next, this whole experience made my mind start doing a little dance and thoughts began to percolate. Now, I will share them with you! Don't you feel special?

#1 -
Who in the world thought this up? And what about mayonnaise. And, oh yeah, how about eating eggs at all? Who was the first person to get up the balls (or be hungry enough) to actually crack open a warm egg and slurp it down? It's amazing some of the foods we eat today that must have been a true case of hard times or a cast iron stomach to come up with. And the chefs/ cooks in past centuries were geniuses to come up with the dishes we eat on a regular basis today. Most French dishes that we eat today came about from peasant cooking. Where they had to eat everything and waste nothing. So they found a way to make the grossest shit taste amazing. Same goes for a lot of Italian foods. It makes me very humble as I try to think up new ways to cook chicken.

#2
If you take the ingredients for custard and cook it in a steam bath, you end up with Creme Brulee. If you take them and cook over heat and then chill, you get custard. Freeze and you have the frozen custard. Just mix and heat and you get sauces that my DH uses at the restaurant. The changes in temperature make the same ingredients into different dishes altogether. Just like changes in temperature and pressure can make coal into a diamond.

So, that leads my merry little mind to this:

Are the pressures and stresses of being a SAHM here to change me into something else? Are these the "stressors" that I need to become my own "diamond"? Is this a transformation that I am in the midst of? Is finding myself just a science project for whatever greater being there is up there? And, are my beginning ingredients going to become custard, creme brulee or something entirely different?

Whatever happens, I hope it doesn't take thousands of years.... LOL

Or, MAYBE, I am like a butterfly waiting to be changed. So, if thats the case, it doesn't matter that I am fat and sqooshy, does it? Cause caterpillars are supposed to be fat and sqooshy! And when I finish with my metamorphosis, I will have wings! Appropriate, yes?

5 comments:

Asthmagirl said...

I doubt that it will take thousands of years, but yeah, I think our environment and experiences shape us. What you're investing now in your children will pay off in the years to come and will likely impact the choices you make going forward.

But if three other women were in exactly the same situation, you'd like likely get custard, creme broule, frozen custard and sauces! Cuz we're all different!

Thanks for giving us a peek!

Laura ~Peach~ said...

YEAH! I think so...
Smiles

Claudia said...

Food is magic. All forms, all phases, all kinds. I consider myself creme broule. ;)

Bina said...

I LOVE that! The thing about the butterfly. I'm going to have to remember that and try to live by it!

Thanks for the insight!

Pioneering in PA said...

Girl, I think you have too much time alone with your thoughts. Lol.

Myself, I keep thinking that I should jump feet first into writing a book, but I have so many anxieties laying around that entire aspect that I think jumping in would be more disastrous that if I wait patiently for it to "just happen".

I have noticed that here and there things will start flashing at me when my thoughts are elsewhere, and I immediately know that it pertains to the book I'm supposed to write. It was my calling, I just don't know WHEN I'm supposed to do it.

So, I'm just biding my time, and letting it all come to me!

Maybe if you take some time to forget about what your goal is, and just enjoy what you are doing, it will come to you too!