Finally got around to making this over the weekend using the Almond Dream recipe that Michael posted. It was perfect. The flavor was bright, clean and creamy with nothing cloying about it...just like I remember. I eliminated the egg yolk & just used extra cornstarch, I also froze the mix on a sheet pan, then broke it up & pulverized it in the food processor. This resulted in a crunchier texture and a SUPER COLD Italian ice. Not so good for 20 degree nights in NY but it will be perfect for the summer. Making it this way also resulted in an extremely low fat & not to sweet but amazingly satisfying dessert. Unfortunately after eating it my tongue was so numb I was speaking as if I had just had it pierced! It was a riot, none of us could speak properly. Now all I need to do is to figure out the "right" way to incorporate the almond slivers into it and I will have succesfully duplicated the elusive Lily with Almonds. This recipe is a must try if you like Italian ices. It couldn't be easier & you don't even need an ice cream maker (I just didn't feel like dragging it out). Even my 4 year old ate it and pronounced it "delicious". OK, he pronounced it more like "derocus" because his tongue was so numb but he still enjoyed it. I'll probably try my hand at making almond milk eventually but for now the ALmond Dream works perfectly. Thank you all so much! Nina

I prefer to store flour, sugar, etc. in the pantry, cabinet or closet... my favorite things to keep those in are actually olllld Schwan's ice cream buckets! They have to be at least 15 years old, and might be as much as 20. I need to get a couple of nice canisters for DH's coffee, coffee filters, and sweetener packets because I detest the look of the boxes and coffee can just sitting out on the counter, but we're not overendowed with counter space (most of it is peninsula, which is no good for putting things on) so I prefer to keep canisters and such to a minimum. cattknap said: "I have never seen a recipe that instructed you to "spoon" your flour into the measuring cup....in fact I can't recall ever seeing a cooking show, reading a recipe, or attending or teaching (I teach) cooking classes where anyone spooned in the flour." Hate to contradict you, but most of my cookbooks instruct exactly that, including an obscure little oddity called "The Joy of Cooking". :-) Usually it says in the book's introductory or supplementary material rather than in the recipe itself whether the recipes in the book are written to use the spoon-in, sift-before-measuring, or dip-and-sweep (or worse, dip-tap-and-sweep!) methods. When I attended culinary school, we were taught in both the cooking and baking sections that if you're not measuring flour by weight (by far the most accurate way), you should stir/fluff/shake up the flour in the container and use the scoop that you should ideally be keeping in the container to fill the measuring cup. The difference can actually be more than 1 tablespoon, it can be up to a full ounce (that's a lot!) which can really make a mess of a recipe. The talking heads on cooking shows botch a great many things up, so I certainly wouldn't consider how they do things as gospel! squirrelheaven said: "I was just thinking how beautiful and scrumptuous coffee beans would look in one of those glass canisters." If you have the space to spend on a display-only item, why not get some cheapo coffee beans (whole-bean Chock Full O' Nuts or something like that) to put in a pretty glass canister but not use, and keep your good coffee in a cabinet away from the light? You could put a strip of tape with "not for use" written on it over the mouth of the jar under the lid so no one would use the stale coffee beans!

Glad the photos are enticing! Thanks for all the comments and compliments! This is the first time I've made ice cream in about 6 years! What was I thinking? Why did I wait so long! Oh yeah, now I remember--calories! Lots and lots of calories! The ice cream canister is part of my little Rival electric ice cream maker--it looks like stainless steel on the inside, white high impact plastic on the outside, and if you shake it when its room temp, it sounds slushy--when it freezes, it's solid! I freeze the canister overnight, and then the motor sits on top of the canister. The motor part is connected to the stirring thingy, plug it in, turn it on, pour in the chilled ice cream base thru the little access hole on the plastic top (this is connected to part of the motor and even though it comes apart, I don't pull it apart unless I need to wash the plastic part). About 20 minutes later, ya gots yerself a creamy quart of cool yummy goodness! Smiles, Sooz

Home World News Latest Articles Escape Hatch Topics Free eCards Endless Buzz The Pitbull Dog: A Good Puppy With A Bad Rap It's unfortunate how the news portrays the Pit Bull as a breed that can't wait to attack. It really is a kind and lovable breed when raised and trained in a loving environment, rather than abused by breeders and dog fighters only for financial gain. You owe it to yourself to check this breed out before buying into the media hype, when looking for new pet. Over the past few years, the Pit Bull dog has taken a lot of heat from the media about being a dog breed that's more bite than bark. The misconception that this breeds a man eater is reinforced by it's amazing, muscular build. Unfortunately, over breeding, abusive owners, and the fighting circles have caused this pooch to be maligned unfairly. Sure, it's a naturally strong willed breed, but with the right training and owner, they can be a loyal, loving friend. Here's more about this dog to help you understand this misunderstood breed� History: Most sources trace the Pit Bull, or American Pit Bull Terrier back to England, but the exact date of their origination is constantly a source of controversy. Most Pit Bull experts agree they were bred between the late 18th and early 19th centuries and are most likely a mixture of a Bulldog and Mastiffs, although some sources suggest other breeds were part of their crossbreeding. All sources agree that the breed was used for bull baiting and fighting. This has a great deal to do with the tendency to label them as aggressive dogs, because they were bred for aggression from the beginning. The breed became known as a fighting and bull baiting dog in England and Ireland during the late 19th and early 20th century. Around the mid-1900s they were introduced to the United States as herding and cattle catching dogs instead of fighting and performance dogs. Around this time, their appearance changed slightly, becoming larger and longer in the legs than their Irish and English ancestors. The American version weighed an average of 50-55 pounds, whereas the English version only weighed 25-30 pounds. The American Pitbull Terrier became recognized by the American Kennel Club in 1936, although they eventually diverged into the American Staffordshire Terrier. The UKC still refers to this breed as the American Pitbull Terrier, but all other Kennel Clubs now refer to them as the Staffordshire Terrier. Until the 1980s, the Pit Bull was barely recognizable by most of the public and only became popular in the last twenty years. Description: It is often difficult to correctly pick out Pitbull dogs, as their weight range fluctuates from 35-75 pounds. Some are even known for being smaller or larger than this weight range. Almost all are similar in height, though, standing fairly low to the ground at between 18-22 inches tall. This gives them an extremely stocky, muscular, and compact appearance. This particular breed has also has a powerful stance, a broad chest and muscular legs. Pit Bulls are known for having very strong, wide heads, perky ears, and incredibly powerful looking jaw. Although it used to be common to dock the tail of a Pit Bull puppy, they are now often left with long, straight tails. Most dogs will have a good portion of white coloring on their bodies, but will never be completely white. They may also have mixture of brown or black or even be completely brindle as well. Breed Temperament: Remember when it comes to Pit Bull dogs, it is all in how they are raised and handled. Over breeding and fighting circles have caused Pit Bulls to have a bad reputation in recent years. For those who are willing to overlook the media hype on the danger of this breed, these animals can and do make excellent pets, because they are fiercely loyal, loving and obedient once properly trained. Add this with their strong appearance and they will make an excellent watch dog and guard dog for your family as well. Because of their strong personalities, need for exercise and aggressive tendencies, this breed is not meant for a first time dog owner. They will do best with an owner that has experience handling dogs. Once properly trained, many actually have the temperament of teddy bears who love lounging around with the family. Life Span: 12-14 years Common Ailments: This breed is known for being hardy, but may be prone to hip dysplasia, skin allergies and cataracts. Suitability with Children: Yes, but will need firm handling as a puppy Suitability with Other Pets: No, have a tendency towards aggression with other animals Living Conditions: Will do best in a home with a large yard and regular, daily exercise Trainability: Need a firm handler because of their tendency towards a dominant personality, as well as their innate, aggressive instincts. Exercise Requirements: High Maintenance Costs: Low As you can see, the Pit Bull isn't anything to be afraid of. With proper training and a lot of loving care, this breed can make for an excellent family pet. When Richard Livitski isn't busy digging up Pit Bull information, he's working on his dog names website http://www.dog-names-and-more.com where dog names and puppy names in all shapes and sizes can be found. By Richard Livitski Read Comments Discuss Email Article Use the feedback form below to submit your comments. Your Comments: Your Name: Use the form below to email this article to your friends. 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