More-ange (and revisiting coconut ice cream).

12/27/19

(Above: I spent a little extra time this evening finishing up the ‘moranging’ of the freezer room, hence the pitch-black doorway.)

Active Summary: This morning began with about an hour’s worth of writing and a ride around the beef pasture with Padre. I next returned to Jacobhouse, wrote a little bit more, and then performed the weekly cleaning. After all that, I returned to the Master Blend freezer room where I finished the first coat of orange, painted the corners/around various wall fixtures, and began with the second coat. I also intermittently visited Madre at her container workshop to help her move some oddly shaped pieces of concrete board facade.

(7:23 PM Update:) This afternoon, I finished adding the second coat of brushed orange to the Master Blend freezer room, and I removed almost all of the tape that separated the ceiling from the walls. I also helped Padre briefly with some aluminum trim on the eastern side of his studio.

TIL: Today, after eating some post-lunch coconut confection and once again experiencing difficulty in extricating it, Padre and I determined a suitable method for future coconut ice-cream endeavors. Instead of putting the whole batch into the freezer, we will instead refrigerate it. There, it will keep for at least four days (that is how long typical mousses retain their fluffy texture) and remain suitably servable. In addition, if a frostier icecream is desired, it can simply be scooped into a bowl and placed in the freezer before the meal.

For future reference, here is the coconut ice cream / mousse recipe. I recommend making two batches; that way there will be no cans of coconut cream or milk leftover. Plus, more coconut ice cream is better than less.

Ingredients:

• 1.5 cans (21 oz.) coconut cream
• 0.5 can (7 oz.) coconut milk (minimally processed)
• ½-¾  cup coconut sugar
• (for chocolate mousse) ½ – ¾ cup unsweetened cocoa powder
• (for vanilla/coconut mousse)  3 tsp. Vanilla & ¾ cup dried, shredded coconut

Method:

1. Pour coconut cream and milk into a bowl and beat it into a smooth cream.
2. After a smooth cream has been attained, slowly beat in sugar, and if making chocolate, the cocoa powder. (And if vanilla/coconut, the vanilla).
3. Continue beating until the mixture reaches desired thickness.
4. Fold in any desired large ingredients, e.g. shredded coconut, small chocolate chunks, and etc.
5. Place mixture into fridge to chill.
6. Eat it all.

Commentary: The freezer room is now almost all the way painted, and over the next few days I will be determining if I should recolor the doors green or let them remain white. Both hues bear significance when it comes to marketing food. For example, white is correlated with cleanliness and purity, and in the current case of the freezer room, grants an almost ‘orange cream’ type of aura. Green, on the other hand, represents a different kind of purity – a purity involving nature, freshness, and in the case of our beef, the ‘free range’.

Final Note: If I finish painting on the second coat in the Master Blend freezer room this afternoon, I’ll be engaging in a morning of relaxation tomorrow.