Keith Lancaster - Hearing Voices

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Back In Baltimore

by KeithLancaster on Sat 27 Oct 2007 09:38 PM CDT | Permanent Link

What a blessing to be back in Maryland this weekend! Tomorrow, I'll tell you more about our workshop in Laurel, which began on Friday with a special treat at Carabba's with the ministers, Jeremy, Michael and Michael's family.

We enjoyed an Italian theme as we also revisited a special restaurant I blogged about before in "Little Italy" called Amicci's.

Have you ever tried gelato? It's a very special dessert. What makes it different from ice cream?

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Re: Back In Baltimore

by Jeremy on Tue 30 Oct 2007 05:34 PM CDT | Profile | Permanent Link

Keith and Sharon,

It was great sharing time with you in Baltimore! Thank you for introducing me to Amicci's and the wonders of gelato. I also enjoyed watching the morris dancers in Fells Point.

I took a moment to research the difference between gelato and ice cream. Gelat(o) (i, plural) is prepared with milk though some recipes do include a small amount of cream, in contrast to ice cream which uses 2-3 times the amount of cream used in gelato. Less air is whipped into gelato and it is stored at a warmer temperature. These factors work synergistically to give gelato its dense , smooth texture. Further, gelato is often made daily to ensure a strong, fresh taste. Remember that?!!

Jeremy

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