Day 25

Day Twenty-five and still alive. At this point, most cravings are ceasing as I know just around the corner I can sample to my heart's content.

Thought I would have a challenge today finding ice cream for lunch at a conference where everyone else was served a yummy lunch of bacon-wrapped shrimp, mini quiches, and more delicacies and all they could devour. I chased down an ice cream cart and selected the Haagen Daas Vanilla with chocolate and almonds. Then went back and joined my table with several folks inquiring where I got my ice cream yearningly.

My colleagues discussed what kind of food they could eat for just a month. One is thinking about just potatoes--anyway you slice 'em. I love taters (and tots), but it's probably too much starch for me. Another was thinking about bagels and cream cheese as there are so many kinds of bagels. I'm not encouraging them as it's a pretty tough challenge and I certainly wouldn't turn around and do another solo food for a month. Maybe a week sometime as an experiment--it's a good experiment and discipline and heightens awareness. As Gypsy wisely revealed, "It's kind of a spiritual thing."

Tonight an ice cream adventure awaits . . . I get to have avocado ice cream. My first attempt at home-made. I did take a lick of the ice cream left in the machine after the rest was frozen. A little disappointed in the sweetness. It was a really odd combo as I'd substituted Tabasco for the jalapeno pepper (couldn't find any at the store with the salmonella scare). I just went in and took a pre-dinner bite and it seemed much tastier and more avocado flavored--perhaps it takes over night for the flavors to smush together and be absorbed. Texture was fantastic. I'm going to definitely get out the recipe book and try some others. Plus nothing is like fresh and home-made whether it's cookies, fudge or lasagna. It's just tastier than mass produced.

If you want to give it a try, here's the Avocado Ice Cream recipe
2 med. avocados chopped
1/2 c. sour cream
2/3 c. sugar
dash or two of Tabasco
1/2 tsp. salt

Let ingredients chill, then add 1 c. of cream and pour into pre-frozen ice cream maker and set the auto-blend for 20-40 min. (I did about 25 min.) Poured into freezer container for over night, though you could eat it right then, though I'd recommend waiting overnight so the flavors converge--much tastier!

That's the scoop! Enjoy.