Thanks much to the LivingDot Support people! The comments are now functioning (fingers crossed that it remains that way). And it seems that things are fixed with the feed too (fingers crossed). Please let me know if you have any problems.

The awesome thing about the comments is that I will finally be able to access the comments in my email and will actually be able to respond to people. At the old site, I could read your comments, but I couldn't get your email addresses, so I couldn't really respond (unless I already new your email address from previous correspondence).

Now that the site seems to be functioning more smoothly, maybe I'll try to get some knitting accomplished.

Of course right at this moment I'm dying to knit, but that's because I'm at my office so I'm bored and cool. Unlike when I go home and I'm a melting lump of laziness. At least it looks as though the temperature will come down a bit by the weekend.

I know, you've all been waiting... the ice cream. The ice cream was HEAVENLY! And not just because of the heat. It was delicious and the perfect premium ice cream texture. We followed Alton Brown's recipe for mint chip. So we basically made a custard, then tempered an egg/sugar mixture, heated that all up to 170 and then let it cool. Once it was cool we added some mint extract (Alton's recipe calls for peppermint oil, but we didn't have it. Connie mentioned looking at the health food store for the oil, which I think I might do later this week. Thanks for the tip!). After adding the extract, we waited until it was room temperature and than refridgerated it over night (partly because it was close to 2am at this point). In the morning, we crushed some Andes candies (ok, I smashed them with a meat mallet!), poured the mixture into the machine, stared at it puzzled for a few minutes as it made some noises like it was about to explode liquid ice cream everywhere. But then the machine calmed down and churned away for about 22 minutes when it looked like it was about to overflow from how fluffy the ice cream was. So we scooped it into containers and put them in the freezer. Later that night... YUM YUM YUM. With the exception of the strong spearmint flavor, you probably would never have guess it was homemade. I think on Thursday or Friday when we get to the grocery store again, we'll pick up some supplies for more ice cream adventures! So I'll keep y'all informed. And if you don't have an ice cream maker... go get one! It was only $50 (we got the standard Cuisinart 1.5 qt. model).