Did everyone read yesterday that Heinz is rolling out a new ketchup packet? It will hold three times the volume of ketchup and allow for dunking fries while driving your car.
THIS was weighing heavily on people’s minds?
Read about the new and improved packet – suitable for dipping or squeezing – here. But I think my favorite part is this:
“The packet has long been the bane of our consumers,” said Dave Ciesinski, vice president of Heinz Ketchup. “The biggest complaint is there is no way to dip and eat it on-the-go.”
This may be the easiest, most heavenly recipe I have ever found online:
- Equal parts Nutella and evaporated milk (I used Fat free, but to relieve a fraction of guilt), plus 1 T. skim milk.
- In an ice cream machine.
- Freeze before serving.
The ice cream comes out with somewhat of a grainy quality, but it didn’t bother me or the other eater in my household enough to put the stuff down for even a second (he actually licked the bowl while he was supposedly washing the dishes, but that’s a different blog). It tastes like the richest chocolate ice cream you’ve ever had, but without making you want to push back from the table or save the rest for later. That could be the fat free milk talking.
Just one note on the simplicity of the ordeal: I mixed the Nutella and milk together in a medium size bowl before putting them in the ice cream machine, which was good. Next time maybe I’ll use a larger bowl to save my t-shirt from the sloshing of the milk and the chocolate spread. Also, I chilled the smooth batter before dumping it into the machine because both of my ingredients were stored at room temperature. It worked well, but created more dishes for said roommate to lick.
It’s supposed to rain again today which is not helping my week-long quest (to be fair, it’s not just the weather; there was one day I spent looking for a new work bag because the shoulder strap on my old one was ready to blow) to get over to a small market near my office for more toast toppings. They are absolutely the only way to east whole grain toast and English muffins, which have become a staple of my experience on one of America’s leading weight loss programs.
Anywho, apple butter. I love it. And the ratio of fiber to calories to fat in a reasonable serving is so low you an practically trowel it on your toast. If you’re feeling fancy, take a suggestion from Food Network and toast it with brie and prosciutto (or turkey).
My preference is to buy apple butter from a local farmer’s market during the summer, but when they’re not open yet, my favorite is American Spoon because it is flavorful, it doesn’t mold quickly and it has a nice texture. It’s not easy to find, but it’s totally worth the hunt.
So, when I found it in a local liquor store , I eagerly grabbed a jar for the ginger pear butter and was thrilled with the result. I prefer it on English muffin, but toast is ok, too. It has the same guiltless qualities as the apple butter, so I’m a happy camper.
I just hope the rain will hold off until after lunch so I can be a dry camper, as well.
UPDATE: The rain held off and I got to the market before the downpour, but they were out of apple butter (GASP!). A weekend trip to the liquor store remedied my problem, AND netted me a hunk of Spanish sheep’s milk cheese to enjoy with chianti jelly.