Ginger ice cream, etc.

Well, if you're wondering, the ice cream turned out beautifully! I was a little worried that it wouldn't be strongly flavored enough, especially since I kept sniffing the mixture and couldn't smell the ginger. But it tasted good. Really good, actually. I am glad I went with the smooth ice cream, too, although it would make incredible ice cream sandwiches with either ginger snaps or molasses cookies.

As for the Garlicky Kale . . . (see last post) I tried hard not to change too much. I used four colossally humongous cloves of garlic, but the recipe said four. Everything else I did just as the recipe indicated until I got to the very end at the "adjust seasoning" part. I thought it needed quite a bit more salt -- I couldn't say how much I added, but I passed my big shaker over the skillet thoroughly twice. Then I served it up and tasted it again and I still really thought it could use a little kick. So I sprinkled it liberally with parmesan cheese (NOT the green can kind) and then doused it with a little splash of balsamic vinegar (not more than a teaspoon per bowl). That livened it up. It was tasty and filling.

I'll let you know in a couple days how the pickled eggs are. We have a good-looking veggie box coming tomorrow, so look for more experiments, too . . .