“I would rather sit on a pumpkin and have it all to myself, than be crowded on a velvet cushion.”
-Henry David Thoreau
At one point or another, we all have to face things that we don’t like about ourselves. My revelation came yesterday; I dramatically splashed cold water on my face at the bathroom sink, slowly looked up into the mirror, and said to my sister’s reflection: “I think I’m officially a Craig’s List lurker.”
To which she replied: “Great, can you get the f*@k out now? I’m using the commode.”
(Thankfully) I’m not the kind of CL lurker that trolls for “missed connections” or creepy dom/sub W4M postings, but I can still find a great deal of entertainment on the site… I have become a borderline hoarder due to the Free Furniture section (I’ve been driving around for months with a free chandelier-style lamp in my trunk that has no plug because it’s the kind that attaches directly to the ceiling… and yes, I knew that when I picked it up); but I have also stumbled across some seriously hilarious posts from people trying to actually garner money for what can only be described as pure, unadulterated garbage.
Here’s one of my favorite “for sale” posts:
Looking for a stash of decapitated doll bodies? In search of some filthy plastic amputees? I’m the serial killer that’s ready to tend to your needs! No delivery. Call for directions to my house far from civilization, where no one can hear you scream.
[Disclaimer: this was the subtext that I gleaned from the post, not the actual content]
Another good one:
I honestly don’t think that I can create a better caption for this… “dog/goat house” says it all.
I apologize, these postings are totally irrelevant to this pumpkin treat except that I was briefly searching for a used ice cream maker online before I decided to simply employ the same method that I used when making the mocha ice cream last summer. It is SO EASY… Enjoy yo’self.
Pumpkin Pie Ice Cream
1 cup Heavy Cream
1/3 cup Pumpkin Puree (not pie filling)
3 Tbsp Molasses
1/2 cup Sweetened Condensed Milk
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/8 tsp Ground Ginger
1/8 tsp Ground Cloves
1/2 tsp Vanilla Extract
5-6 Gingersnap cookies
1. Put a large bowl and the beater attachments from your hand (or stand) mixer in the freezer to get very cold– at least 15-20 minutes.
2. In a medium sized bowl, mix together the pumpkin, condensed milk, molasses, vanilla and spices.
3. Removed the bowl from the freezer and use it to whip the heavy cream until stiff peaks hold their shape.
4. Pour the pumpkin mixture into the whipped cream and fold it together until it’s totally incorporated.
5. Put the gingersnaps in a ziplock bag or between some cling wrap and use a rolling pin or the bottom of a glass to crush them into small chunks. Fold these crumbs into the ice cream mixture as well. Pour the ice cream into a Pyrex dish or other container with a lid, cover it and place it in the freezer overnight or for at least 4 hours.
*Note: I’d seen on Pinterest that keeping ice cream (in its original package) inside a gallon ziplock bag keeps it soft, so I tried that with this ice cream and it seems to really work! After I poured the ice cream into the Pyrex and put the lid on, I placed the whole thing in a bag and it didn’t get icy at all.