Found this guy called the Zip Zester, which is exactly the idea I had in mind, but unfortunately they are discontinued and hard to come by. What’s the easiest way y’all have found to zest citrus as fast as possible?
I started on compounded tirzepatide mid-January of this year at a starting weight of 295 lbs. Just over 5 months and 23 injections later, I’ve already lost over 45 pounds and counting!
The body dysmorphia has been very real. Logically I know that my clothes are looser and the number on the scale has decreased, but I still look in the mirror and see me in my 295 pound body. Seeing my own progress pics side by side is insane though! The “before” picture was taken in March when I’d already lost 21 lbs and bought a size L pair of goal pants. There’s only a 24 pound difference between these two photos, but it’s crazy how much I can see it now—especially in my belly and even my face. I can’t imagine how much more drastic it would be if I’d taken true “before” photos when I’d started out. I used to wear a size 4X scrub pants just last year! 😳
Moral of the story, take those progress pics! I can’t wait to keep posting updates as I continue to shrink. 😁
I am in Idaho for context. Idaho’s recently updated cottage law (March ‘26) vaguely implies that milk and dairy products are allowed to be sold direct-to-consumer. I’ve tried to reach out to the local health offices to get more info, but have yet to get a response. Just curious if anyone else is familiar with this change or has sold their own homemade ice cream under their own state’s Cottage Law.
TIA!
Hi all, I’m an ophthalmic technician and recently started scrubbing in for laser surgeries. Only problem is—my feet are killing me!
What have you all found is your tried and true shoe? Willing to invest $100-$200 here for an actually good pair. TIA!
Title says it all. I usually freeze my mix-ins before adding during the last minute of churning, but I read on a recipe I used yesterday that it was best to chill my macerated fruit mix-ins (in this instance, cherries) before adding them. Curious what y’all do and what your takes are on this!
My photo sorter shortcut will sometimes load and actually display the photo with quick look, but then lately it’s just been showing the name of the photo and nothing I’ve tried to fix it will work.
Please help!!
Looking for some insights. I love the texture and richness that custards offer, but am a little sick of “forging” eggs (as my partner puts it). 😅
Has anyone had luck using replacement stabilizers/emulsifiers such as xanthan gum or soy lecithin? Looking for input and recommendations here as well.
Thanks all!
As promised from my post a few days ago with a video of the churning process!
Made with fresh mint from my patio 😋
A bit messy, but I think it turned out alright. Stay tuned tomorrow for the scoop! 😁🍨
I’m interested in trying candied citrus peels in an ice cream recipe, such as candied orange peel pieces in a chocolate orange ice cream recipe.
Has anyone tried this before and if so, how did it turn out? Looking for flavor combo suggestions as well as a good candied peel recipe if anyone has any recommendations! Thanks!