Ice Cream and The Move

Jerry Seinfeld created a show about everything and nothing.  We drive electric cars.  The world can know what we do at any time because of technology.  Our ability to connect really is incomprehensible to me in some ways. And yet, makes complete and total sense. Recently, I have been getting some  pushback from nearest and dearest about my blog.  “If it’s hobby and creative outlet, great” but you should concentrate on your photography. Period”.  “First and second generation bloggers are way ahead of you”, they say.  “You should podcast”, they mumble.  “NO! you should be working more on your hairdressing.”  See Instagram @hairbytatumbarnes.  You should do this and concentrate on this or that.   I listen.  Opinions.  Everyone certainly has one.  I didn’t even have to mailchimp.  I am not comparing my blog to electric cars or technology and certainly it isn’t the same thing a the Seinfeld television show.  I am not challenging companies and/or at this point making a difference in the world on a scale that is worthy of notice.  Should I say my blog should remain a hobby? The positives and empowering type of folks say I should expand and travel more. Interview more experts.  In this mix of ideas of “a billion light bulbs”, I’d like to think I do suggest not being afraid to make a mess in a kitchen, a place that can be quite intimidating for some. Some, including me. Being real. Human.  The ugly pretties.  I mostly write like I talk.  Besides thee posts, baking and kitchen to cosmetic posts, are needed while I wait on many experts and transcribe interviews.  A side note, I think to be interesting, you really must be interested. In some things, in one thing.  In peoples and places, in life.

At this times, I am creating more opportunities for myself while cleaning up my preventable and not so fast failing failures.  So this day, as I am in the process of moving A Billion Little Light Bulbs offices to a smaller space so that I can expand, I listen to the Cuisinart Gelateria mix this vanilla ice cream.  Los Angeles is unusually hot this summer.  I am surrounded by boxes. The stuffs of my life.  I feel like a little kid.  Thank you Cuisinart for creating this easy to use machine and for Sur La Table for retailing.  As I enjoy these sprinkles purchased from Surfas and Necco wafers, I take pictures with my Nikon and making a bit of a mess in the process.  The click clicks can’t happen fast enough.  After the last lick and spoon scrape, I am soon back to work and contemplate the brilliance of much of world today, its positive progressions and appreciate the simple  pleasures of my little life.  Ice cream.


i scoop little balls and place on a parchment paper lined tray and place in the freezer, i think it easier to create a base in the cup.. ?

The recipe form the Cuisinart Instruction and Recipe booklet

Agave-Vanilla Ice Cream

The agave nectar gives this vanilla ice cream a honey-like taste.  Makes about 6 cups (twelve 1/2-cup servings)

1 1/2 cups whole milk

2/3 cup agve nectar

Pinch of kosher salt

3  cups heavy cream

1 1/2 teaspoons pure vanilla extract

  1.  In a medium bow, use a hand mixer on low and whisk to combine the milk, agave and salt until homogenous.  Stir in the heavy cream and vanilla.  Cover and refrigerate at least 2 hours, or overnight.
  2. Press Ice Cream and then Start/Stop.  Pour the mixture through the spout and then cover with the measuring cup.  Let mix until thickened.  The ice cream will have a soft, creamy texture.  If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours.  Remove from freezer about 15 minutes before serving.
Nutritional information per serving 
(based on 1/2 cup):
Calories 228 (87% from fat) carb. 5g pro. 1g fat 21g sat. fat 17g cool. 83g sod. 47 mg calc. 84mg fiber 1g

Until Next Time..

** the cups I purchased at CVS pharmacy a few years ago in sale aisle