Foodness Gracious - Week 89

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Recipes

Let’s clear something up: your freezer deserves better than store-bought vanilla. This week, we’re skipping the long lines, sticky spoons, and underwhelming scoops from overpriced ice cream shops. Why? Because you're about to make Lemon Cheesecake Ice Cream at home.

Making ice cream at home is one of those things that sounds like it belongs to people who say things like "I forage my own herbs." But surprise: it’s ridiculously easy. No culinary degree required. Just a few fresh ingredients, a little patience (mostly while it chills), and a scoop-worthy reward that’ll make your kitchen the envy of the block. The only real challenge? Not eating it straight from the mixing bowl.

And this flavor? Lemon. Cheesecake. Ice cream. Think of the creamy tang of cheesecake swirled with bright citrus and a buttery brown sugar graham cracker crumb that brings the whole thing home. It’s nostalgic, elegant, and maybe even a little flirty. Every bite tastes like the first sunny day after a long winter.

This isn’t just dessert. It’s proof that you don’t need a reservation or a $9 scoop to enjoy something truly special. With this recipe, you bring the charm of a boutique creamery straight into your kitchen—pajamas and all.

So go ahead: scoop generously, share selectively, and consider this your new summer signature.

Reviews

If your freezer could talk, it’d be begging for this machine. The Cuisinart 2-Quart Ice Cream Maker turns your kitchen into a small-batch dessert factory—and the only thing easier than using it is finding excuses to use it again.

This isn't just for traditional ice cream lovers (though you’ll knock that out of the park). It also whips up frozen yogurt and sorbet like a pro. Got fruit that’s about to turn? Boom: sorbet. Want a post-workout treat with fewer ingredients than a protein bar? Yogurt, meet freezer magic.

It’s compact, stylish, and doesn’t take up more counter space than a coffee maker—but delivers way more happiness per use. And the best part? No rock salt, no elbow grease, no chaos. Just press a button and watch the magic churn.

So yes, you can be that person who casually offers homemade dessert after dinner. Just don’t be surprised when your guests keep “stopping by” on the regular.

Be sure to check out all of our home kitchen product reviews!

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Responsibility

We all know your workout counts—but the real secret sauce might just be what you eat afterward. That’s right: your post-sweat snack is doing a lot more for your body than you think. In fact, it's almost as essential as the workout itself.

This week’s article shares five perfect post-workout meals that balance protein, carbs, and flavor. We’re talking delicious, doable meals you’ll actually want to eat—and a few surprise ingredients you probably didn’t expect.

So whether you’re lifting heavy or just walking the dog longer than planned, take a peek. You might even discover a few kitchen tools that turn your post-gym hunger into a culinary highlight.

Learn more online at Foodness Gracious in our Responsibility section.

Foodness Fun - Trivia

Last week we were talking about grilling with skewers. That got us all wondering where in the world this cooking option originated. We asked you:

Which ancient culture is credited with some of the earliest use of skewers for cooking?
A) The Vikings
B) The Greeks
C) The Egyptians
D) The Mayans

If you answered The Greeks, then you were correct!

The Greeks were grilling before grilling was cool. As far back as the 17th century BCE, archaeological digs near Santorini uncovered stone platforms that held skewers over open flames—an early version of the modern-day grill.

The method was simple, brilliant, and tasty: skewer some meat, suspend it over fire, and let the heat work its magic. Known as obeliskos, these skewers weren’t just for food—they were a part of social life, festivals, and community gatherings. Kind of like today’s backyard barbecue, just with togas instead of aprons.

It’s no wonder the skewer stuck around (pun intended). Fast, flavorful, and endlessly adaptable, this ancient Greek technique has been passed down through centuries—and is still sizzling today.