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?
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.
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?