Tonight it's back to reality for me after shirking my homework for weeks. I'm combatting it by watching the Cowboys/Bears game, reading the BYU Police Beat, and surfing for college football news. That shows maturity. I'll share some funnies with you in case your team lost this weekend, too:
From the BYU Police Beat, July 11, 2007:
Tip of the Week: Make sure blinds and curtains are fully closed in the morning or at night when showering and getting dressed, as warmer weather tends to bring out exhibitionists.
July 4: A man was reported making a suspicious phone call to a female in Helaman Halls in which he claimed he was doing a psychology project and then proceeded to hypnotize the female student on the other end of the line. The roommate of the female came home to find her asleep on the floor. The female is reported of reacting strangely when certain words are spoken.
From the BYU Police Beat, September 20, 2007:
Sept 12: A conflict, due to a failure to communicate and talk problems out, was reported between two 18-year-old female students living in M. Smith Hall in Heritage Halls. The roommates have been arguing over apartment chores and accusing one another of destroying each other's food. Profanity and some hair pulling was involved. This has been turned over to the housing office for a resolution.
I found a great Red Raider blog in Disco Tech. You probably have to be a pretty diehard fan to appreciate most of the site content, but I hope everyone can appreciate this Budweiser Real Men of Genius ad turned anti-Oklahoma State propaganda.
And of course the best way to unwind is with some ice cream. I tried another recipe from David Lebovitz's The Perfect Scoop. Lemon-Buttermilk Sherbet is extremely quick and easy to make, and this atypical combination just sounded good to me last night when I was perusing the book. I really liked it with the caramel sauce. The picture doesn't look great, because the sherbet was very soft and didn't form a nicely rounded scoop.
Recipe by David Lebovitz from The Perfect Scoop
Makes less than 1 quart
1/3 cup water
2/3 cup sugar
2 cups buttermilk
1/4 cup freshly squeezed lemon juice
In a medium, nonreactive saucepan, mix the water and sugar. Grate the zest of the lemon directly into the saucepan. Heat, stirring frequently, until the sugar is dissolved. Remove from the heat and let stand until the syrup reaches room temperature, then chill thoroughly in the refrigerator.
Whisk the buttermilk into the syrup, then whisk in the lemon juice. Freeze in your ice cream maker according to the manufacturer's instructions.