OK...
It can officially stop raining now.
We just went to the market, and all the creeks are up out of their banks. Main Street, down to the stone bridge, is covered, and the fire police have the flares and sawhorses out, and, as we were coming back, the water was beginning to creep over the bridge on Spring Mount Rd. And I'm sure the Goshenhoppen Creek is WELL over it's little bridge.
Which means that we are, at this point, an island. I don't think we can get out...
Which is completely cool.
I don't care if we ARE stuck. We have food, we have coffee, we have electricity...we have everything we need.
If it stops raining, I'll take the camera out and see if I can get some pictures, but, at this point, it's coming down too hard.
To pass the time, I threw together a quick dessert I got from Sandra Lee on the Food Network yesterday...
Chai Ice Cream
1 pint vanilla ice cream
1/4 cup brewed Chai, chilled
1 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cardamom
Soften the ice cream in a large bowl. Add the tea and spices and mix until thoroughly combined. Pack and re-freeze at least 2 hours.
I doubled this recipe, and used CarbIQ ice cream and 3 tablespoons instant Pacific Chai spiced chai latte mixed up with a half cup water, so that I didn't need to wait for it to brew and then cool.
I tasted it.
It's major.
Let it rain.
We just went to the market, and all the creeks are up out of their banks. Main Street, down to the stone bridge, is covered, and the fire police have the flares and sawhorses out, and, as we were coming back, the water was beginning to creep over the bridge on Spring Mount Rd. And I'm sure the Goshenhoppen Creek is WELL over it's little bridge.
Which means that we are, at this point, an island. I don't think we can get out...
Which is completely cool.
I don't care if we ARE stuck. We have food, we have coffee, we have electricity...we have everything we need.
If it stops raining, I'll take the camera out and see if I can get some pictures, but, at this point, it's coming down too hard.
To pass the time, I threw together a quick dessert I got from Sandra Lee on the Food Network yesterday...
Chai Ice Cream
1 pint vanilla ice cream
1/4 cup brewed Chai, chilled
1 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cardamom
Soften the ice cream in a large bowl. Add the tea and spices and mix until thoroughly combined. Pack and re-freeze at least 2 hours.
I doubled this recipe, and used CarbIQ ice cream and 3 tablespoons instant Pacific Chai spiced chai latte mixed up with a half cup water, so that I didn't need to wait for it to brew and then cool.
I tasted it.
It's major.
Let it rain.