Notebooks have been really important to me for a long time. I kept a diary from 7th grade on, and was very picky about the notebooks I honored with that role in my life. After I started going to therapy, I started keeping a journal pretty regularly, recording my thoughts about what was hard, what was easy, and just what was going on. Initially, I focused mostly on my mental health. I had a lot to say, and I filled up many of these composition books, in different colors.
After that, I moved on to smaller models, so that I could write lists and take notes and record good quotes, along with my therapeutic writings. My favorite journals these days are by Writersblok. They come in a pack of 4 for about $6. They’re maybe 3′ by 5′, so they’re perfect to keep in the front pocket of my purse or back pack for convenience’s sake. I use them just about every day, whether to jot down a friend’s favorite song, what I want for my birthday, or just To Do lists.
About a week ago, Curtis bought me some Moleskine notebooks. I haven’t opened them yet, but Moleskines are supposed to be the trendy-best. As they advertise, they were the chosen notebook of Ernest Hemingway. Mine are navy and in the “cahier” style.
For a while I also used a gorgeous Florentine notebook to keep track of money I spent – I recorded every expense for a month so I could reconsider how I spent money, considering what was worthwhile and what wasn’t. This experiment was part of what convinced me to stop smoking (so expensive!)
What are my readers’ favorite notebooks and journals? This is such an exciting topic.
Last Friday night was Date Night for Curtis and I. I went all out cooking, making appetizers, dinner and dessert. Okay, so the dessert was Fruit Cocktail.
For my appetizers I made little mushroom toasts and…radish squares. Inspired by the French love for fresh radishes on bread and butter.
First, I cut some wheat bread into small squares.I gave the bitty breads a light coating of olive oil, and then put them into the toaster for about three minutes, until they were golden brown. Then I sliced two fresh radishes into discs and placed them on the toasts. I then put some sea salt on the radishes, covered them again with a bit of olive oil, and voila! I had delicious radish squares.
The sharp, bitter taste of the cold radishes tasted fantastic with the warmth of the croutons, and Curtis absolutely loved them. Now I make them for myself when I want a nice, light snack.
Fun fact: Radishes (although not rectangular) actually have some significant nutritional value. They are chock full of Potassium, Folate, Magnesium and Vitamin C.
These compact little babies are one of my favorite treats. And their rectangular status does not hurt that, I can guarantee. I like to let them melt on my dashboard for 5-10 minutes before eating them so they get a little bit gushy. Yes, this takes away from their stellar shape (no, not like a star), but it does get them points on deliciousness.
In the effort to make a fully merit-based decision, I thought about this post for a long time. While doing my research, I found that these quadrilateral beauties are not just something we fat Americans enjoy on the beach – no, they are an international phenomenon. Thank you Wikipedia.
First of all, definition, for those not “in the know,” perse:
“Ice cream sandwiches are frozen desserts composed of a layer of ice cream of any variety “sandwiched” between two cookies or slices of cake.”
And some stimulating info.
Within Australia, ice cream sandwiches are given the commercial name of “Giant Sandwich” (recognizable by its distinct blue and pink wrapper), and “Monaco Bar” (recognizable by its gold and black metallic wrapper) in the Eastern states. Other varieties include Streets “Cookie”, “Maxibon” (with one-half ice cream sandwich) and “Maxibon Cookie”.
Although not as widely popular as other ice cream desserts which are promoted more, the ice cream sandwich is considered a nostalgic favourite within Australia.
The original icecream sandwich was commonly known as a ‘cream between’. One purchased a small block of ice cream wrapped in paper and placed it between two wafers.
In Scotland they are known as ‘sliders’ or an ice cream wafter (see Ireland, England & Wales) – usually served as vanilla ice cream sandwiched between two rectangle, chocolate wafers.
In Scotland one can buy sliders consisting of vanilla ice cream sandwiched between one wafer and one block of chocolate-covered nougat. These are known as nougat or Chocolate Sliders (or Chocolate Wafers [Fife-Lothian]). Alternatively, called a ‘single nougat’ or in the case of two blocks of nougat; a ‘double nougat’. In this context the word nougat is pronounced as in gold nugget.
Wafer ice cream is a type of ice cream popular in Singapore, often known as potong (cut) ice cream. It consists of two original wafers holding together a block of ice cream. Vendors are commonly found along Orchard Road, Chinatown and outside schools.
Common flavours offered include Ripple, Red bean, Yam, Sweet corn, Durian, Honeydew, Peppermint, Chocolate, and Chocolate Chip. Wafer ice cream vendors also sell the same blocks of ice cream on a slice of multicolored bread, a cone or a cup instead of sandwiched between wafers.
Ireland, England & Wales
In Ireland, England and Wales an ice cream wafer, consisting of a small block of ice cream between two rectangular wafer biscuits, was a popular alternative to a cone up until the 1970s. Since then it has declined and is now rarely seen
In the United States, an ice cream sandwich is a slice of ice cream, commonly vanilla although other flavors are often used, sandwiched between two wafers, usually chocolate and rectangular. The current version was invented in 1945 by Jerry Newberg when he was selling ice cream at Forbes field.”
My personal favorite is the Singapore conception of the ice cream sandwich, as described above (so many flavors!).
Additionally, England, Ireland and Wales can suck it.
Indie Ice Cream Sandwiches.
One blogger likes to call her sandwich an “inside out” ICS. Recipe here.
I also found this easy recipe for a “Three Ingredient Ice Cream Sandwich Cake.” So many rectangles, so many sandwiches! They even have a rectangular table of nutrition facts. I won’t post it here so it can be a surprise.
**Note – I might replace the Cool Whip in the above referenced recipe with real, actual ice cream. Just think about it.
Here are some “Luxorious Lemon Verbena” ICS’s.
They use the following wafers,
with the below results.
Here’s some Lemon Sandwiches with Blueberry Swirl.
Finally, Vegan S’mores Ice Sandwiches. For the hippy-dippy types. Personally, I would use butter and real ice cream.