Day 23

Day Twenty-three--If I make it through today without a burger in my mouth or a bag of chips downed and only imbibe in the melty thing, then I've eight days to go. Yes, only eight--Isn't that great?!

Gypsy monitored the official weigh in last night (and that's after a day of eating ice cream) and her crystal scale indicated a needle drop of a pound and a half. So, total pounds loss to date is seven--that's seven down, not seven up! Isn't' this fun?!

I sampled Gypsy's Tillamook chocolate, peanut butter and it's pretty delish--so much so, I went to the store and added to my half-gal. collection. It was my breakfast--love those real hunks of p.b. throughout the creamy chocolate--protein is a good thing.

For dinner I dined on Haagen Daaz Caramel Cone. It was yummy and almost a full pint went down the old gullet. MMMM.

I did go to the market to buy ingredients for the avocado ice cream but couldn't burn the midnight oil too long so the actual fixin's will have to wait. So, stay dialed!

Here's the icy trivia scoop for the day:
LEGEND & MYTH - Florence, Italy claims the first ice cream (known as gelato in Italy). In 1565, Bernardo Buontalenti (1531-1608), the architect to the Royal Court of the Medici family, was hired to create and organize luxurious events for the Florentine banquets, including stage constructions, theater events, fireworks, and food. For one of his creations, he introduced his invention of "frozen desserts" made with zabaglione and fruit.
Source: whatscookingamerica.net

(What is zabaglione? I had to look it up--It's an Italian dessert made with egg yolks, sugar, a sweet liquor (usually Marsala wine), and sometimes one of cream, mascarpone, or whole eggs. It is a very light custard, which has been whipped to incorporate a large amount of air. Zabaglione is traditionally served with fresh figs and is sometimes also spelled sabayon, while its real Italian name is zabaione (or zabajone, which is an archaic form). It is also popular in Argentina, where it is known as sambayón. In Colombia, it's known as sabajón. In Venezuela, a related egg-based dessert drink is called ponche de crema.an Italian dessert made with egg yolks, sugar, a sweet liquor (usually Marsala wine), and sometimes one of cream, mascarpone, or whole eggs. It is a very light custard, which has been whipped to incorporate a large amount of air. Zabaglione is traditionally served with fresh figs and is sometimes also spelled sabayon, while its real Italian name is zabaione (or zabajone, which is an archaic form). It is also popular in Argentina, where it is known as sambayón. In Colombia, it's known as sabajón. In Venezuela, a related egg-based dessert drink is called ponche de crema. Source: Wikapedia)