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[goteam]

Dear Internet Friends,

Peter and I have successfully returned from our awesome vacation and tandem bike tour around the IJsselmeer. Home is every kind of awesome. Now I do not know if I will ever catch up on reading Teh EllJay, let alone freaking Google Reader (it seemed like such a good idea at the time, but oy). But I still love you all and

Comments

[goteam]

Oh lady. It turns out my SIM card lived, but of course nothing was saved to it, so fat lot of good it does me. Expect a "um, what's ya'll's phone numbers?" post from me pretty soon.

[goteam]

You are stupendously badass. The word "badass" should be part of your roller derby name.

Sorbet and other frozen stuff are weird because the sugar is a structural part of it as well as a taste part, changing how stuff freezes so you don't get ridiculously huge ice crystals that make the whole thing too hard to chew. But as one who prefers desserts not too sweet, it's tricky. I think maybe that's where adding a little booze can be helpful. My parents once borrowed an ice cream maker and made this absolutely rockin' raspberry Beaujolais sorbet that was intense and awesome and very much not too sweet... and now I want to go play with frozen desserts all day.