Better Butter- The Pictures

We made butter again today, this time with the stand mixer. First, the stand mixer was easier and less messy than the food processor. I manage to get almost three cups of liquid worked out of the butter this time, in contrast to last time's 3 table spoons. This makes a huge difference.

This time I also remembered to salt the cream. This had two bonuses: 1) Yum and 2) Lil'Bug didn't finger as much out of the bowl while "helping".

We started with a quart of cream. Just the cream, not the bananas or the pineapple. I just thought it made a nice still life. :)

Picture number two (on the right, above) is my choice of attachment for the mixer. I am very happy with it even though at the end the butter was all trapped in the cage because this actually helped work the liquid out by centrifugal force. Cool.

Whipped cream stage. Remember the salt? Ha ha. Fingers out of my bowl kid!

Trapped. This is a good thing.

YUM. It looks like ice cream, but it tastes like butter. I could squeeze and shape it with my hands into tubes, but I didn't see the point. This is only enough (about 3 cups) for the next 2 weeks. If I made more at a time, then I'd shape it for storage.

Photo Challenge 9- Joy

I know, not as simple. But when I captured this little joy on film (digital) I thought it might be fun for friends to catch some of their own. I was messing with settings and it ended up with the shot in B & W. I love it!

Emergence

When the energies- child, balloon, and pregnancy in the family- collide this is what inevitably will happen, eh?

She walked around the Natural Living Expo telling anyone who would listen that she was having a baby too. Yes, I am just about that pregnant. I plan on posting belly pics this week. Her belly pic is way cuter than any of mine!

Egg Roll Recipe for the Wondering Christine

I got the original recipe from AllRecipe Best Egg Rolls Ever

• 1 pound ground pork
• 1 teaspoon ground ginger
• 3 (or more to taste) garlic cloves crushed
• 1 quart peanut oil for frying (important oil- affects the taste)
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 2 cups shredded cabbage (we like red, but regular works too)
• 2 ounces shredded carrots
• 8 (7 inch square) egg roll wrappers
• 2 tablespoons sesame seeds (optional)

I also use curry sometimes. I love curry. I mash it in with the garlic and the pork. Go to the above link for the directions on assembly. The only difference is that I prepare the eggrolls ahead of frying and keep in the fridge until ready. I'm just not fast enough at assembly to roll and fry at the same time.

Also, I did not get these made last week. Life conspired. :)