{Originally published on SusieJ}

This summer, our hill at the lake will be used in yet another ingenious way: to make ice cream for our root beer floats. I was tempted to buy the traditional ice cream maker, but there are so many choices; I quickly became overwhelmed looking at all the bells and whistles. And besides, I have all that boy power just dying to get put to use. Plus, the process of making ice cream by hand… literally…. in the can… is is a great way to introduce some lessons in science. There is the ice cream in a bag method; my boys would surely break the bag in the mixing process. So, I’ve decided to go with the ice cream in a can method.

1. The first challenge is finding the can. Many recipes suggest using
   a coffee can, but who buys coffee in a can anymore? A better idea is
   to ask for an empty paint can from the paint store. You’ll need two: A
   quart, and a gallon.
2. Ask your kids to tell you the freezing point of water — or teach
   them — 32 degrees F, or 0 Celcius. Then, ask them what happens when we
   put salt on icy sidewalks. Ask them to start thinking about why we need
   salt to make ice cream.
3. In the small, clean can, add one cup of milk or half and half, one cup of sugar, and one teaspoon of vanilla.
4. Optional: add one tablespoon of chocolate syrup — or frozen strawberries.
5. Use a hammer to seal the lid tightly.
6. In the larger can, combine the ice and rock salt. Use a thermometer to record the temperature of the rock and salt mixture.
7. Use hammer again to seal the lid tightly.
8. Take turns rolling the can down the hill, for about five minutes. This will “solidify” the ice cream.
9. Explain what’s happening: the ice melts and combines with the salt.
   This “brine” has a lower freezing point — lower than 32 degrees.
10. After five minutes of rolling, open the large can, and take the
    temperature of the ice. It will be colder than it was the first time.
11. Open the smaller can. The colder brine was able to get the milk
    mixture cold enough to freeze the milk mixture to make it solid, to
    create ice cream.
12. You know you’re going to have to whip up another batch right now; the fun was really rolling the can down the hill.

{Originally posted on Diary of an Unlikely Housewife.}

For someone so unadept at keeping house, I am surprisingly (some might say annoyingly) neurotic about organizing.

My computer files are organized in folders, sub-folders, sub-subfolders, so are my favorites. My spices are in alphabetical order, with the spice mixes all on one side, separate from the single spices. When I do my grocery shopping I place all produce in one bag, all frozen foods in a separate bag, all refrigerated foods in a third bag and all dry, canned and packaged foods in a fourth. And if I buy any beauty products or toiletries, they go in a small paper bag inside the dry foods bag.

Now, to me this just makes sense, because it makes putting stuff away a piece of cake, and avoiding leaving something that goes in the fridge at the bottom of a bag with dry stuff in it. Oh, who am I kidding? I’m weird. I am messy, I have to actually force myself to put things away every now and then just so I’ll be able to find them again, but if anyone helps me put stuff away, they HAVE to put it exactly where it belongs or it irritates me to no end. I should be thankful for any help I can get, right? Instead I prefer having no help to having to move things to the places where I think they belong.

My poor husband, who has been putting up with me for 11 years (I do have some good traits, you know), after almost 2 years in this house still doesn’t totally get where everything goes when the dishwasher is unloaded or the groceries are put away. To me it’s very simple: the burgundy plates on one pile on the lower shelf - next to them the lavender plates and then the everyday white plates. The Chinese tea set, the bowls and the Mayan-inspired dinner set on the middle shelf, the white porcelain dinner set and Croatian coffee set on the top shelf obviously, because they are only used for special occasions. What is so difficult about that?

Or the arrangement of pots and pans in the kitchen: frying pans in one pile, pots with one long handle in another, pots with 2 short handles in a third; lids on the higher shelf, baking dishes in the other cabinet (on the opposite side of the kitchen).

I don’t know, to me there is a logic to all this – but I guess it isn’t apparent to everyone. My friend K. thinks this is where my Virgo personality shows up, my mom thinks I’m just concentrating on the wrong things and thinks that I’m neurotic just for doing a weekly menu and shopping list, but understands some of the organizing points (and questions others). The only one who understands me is my cool aunt Rox, except it has always been sort of an in-joke in the family, how high-maintenance she is because she wants her things just so – so I’m not sure that her support gains me any points.