Outside the universe

What could possibly be outside the universe? The only answer is we don't know. But there are some strange theorys... 

• Void. Whatever void is.
• Universe. Literally, galaxys, stars, planets... but totally unobserveable.
• Dark Flow. It's very difficult to explain. Something about galactic clusters rushing in the same direction at immense speeds.
• Infinite bubbles. Don't ask.
• Black hole spawning
• A parallel universe

life in 2D: Outside the universe?

Say we are all 2D, is there an outside-of-universe then? well, no. It is actually simpler to explain than 3D! Take a piece of paper and curve it in a circle. Lay your finger flat on the bottom of the circle. Try to get out without breaking the paper. This is what 2D outside-of-universe theorys might be.

THE UNIVERSE IS COMPLICATED. 

Trust me.

Amo Gelato!

That's Italian for I love gelato!

Today it's 82 degrees here and 69 in Italy. The hot weather makes me think ice cream. In Italy they call ice cream gelato. Gelato dates back to the 16th century. It was possibly invented in Florence, and this might surprise you, but Gelato is Italian for frozen. Gelato contains two thirds less butterfat as Ice cream does, as well as a stronger flavor and less air. It's healthier than ice cream, which is good. It is also served slightly warmer than ice cream.

Here is a website of some Gelato stores.

Here is a photo of gelato:

       
   
    Here is a favorite gelato recipe!
    For Deeply Chocolate Gelato:
   Ingredients
2 1/4 cups whole milk
1/3 cup heavy cream
3/4 cup sugar, divided
1 cup unsweetened cocoa powder 
2 ounces bittersweet chocolate, finely chopped
4 extra-large egg yolks
2 tablespoons Mexican coffee flavor liqueur 
2 teaspoons pure vanilla extract
Large pinch kosher salt
8 chocolates, roughly chopped, optional 
Directions
Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.

Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don't allow the mixture to boil!

Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.

Pour the custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the roughly chopped chocolate, if using, and freeze in covered containers. Allow the gelato to thaw slightly before serving. 

Thank you Ina Garten!

I hope you enjoy the gelato!