So, what has everyone been up to?

Me?

Oh, just deleting 59,000 images from iPhoto that I’ve already deleted before.

59 THOUSAND that I ALREADY deleted before.

Let that sink in.

You see, I am an idiot.

I had no idea that the iPhoto trash was not emptied when the little Mac trash can was emptied.

You have to empty iPhoto’s trash on its own.

Recently, I noticed that my computer memory was dropping. I assumed it was from all of the photos I have. (99% Food).

I set aside blocks of time these last few weeks to delete photos and clean up my iPhoto library. Thousands of photos removed and still my memory didn’t budge. That is when I thought to look at the iPhoto trash.

Aha! One THIRD of my memory was tied up there. So I tried to delete the folder.

No Can Do. Not 59,0000 images.

Crashed the program every time I attempted. I faffed around the internet looking for a solution and just decided to give it over to a computer tech.

Yesterday, he solved the problem for me. He managed to empty the iPhoto trash by REPLACING approximately 58,000 photos BACK into my library. (I also got me a larger drive inserted. That is about the only good computer thing to happen to me of late.)

Therefore, I have spent hours last night and this morning hitting ‘delete’.

The tedium is about to do me in.

But, my iPhoto trash is empty (and continues to be manually emptied as I go about my deletion task).

Thanks for listening to that rant. Now onto this yummy and easy Ice Cream Pie.

Vanilla ice cream layered with toffee bits and served with the most dreamy, creamy toffee sauce.

Do not delete. Just eat.

Butter Brickle Ice Cream Pie

Ingredients for pie:

1/2 gallon vanilla ice cream, softened, divided
1 graham cracker crust (9 inches)
1/2 cup English toffee bits or almond brickle chips

Ingredients for sauce:

1 cup sugar
1 can (5 ounces) evaporated milk, divided
1/4 cup dark corn syrup
1/4 cup butter, cubed
1/8 teaspoon salt
1 tablespoon cornstarch
1/2 cup English toffee bits or almond brickle chips

Directions for pie:

1. Spread half of the ice cream into crust. Sprinkle with toffee bits. Spoon remaining ice cream over top. Cover and freeze until firm.

Directions for sauce:

1. In a large saucepan, combine the sugar, 3 tablespoons milk, corn syrup, butter and salt. Bring to a boil over medium heat. Combine cornstarch and remaining milk until smooth; gradually add to sugar mixture.

2. Return to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature, stirring several times. Stir in toffee bits. Refrigerate until serving.

3. Just before serving, transfer sauce to a small microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until heated through, stirring once. Serve with pie.

Yield: 8 servings

Recipe from Simple & Delicious Magazine

Today’s short song is kind of weird, but it is totally awesome.

“Life on the couch”

Definitely out there.
Horsecollar-Courtland Street

This sweet song is also pretty weird, and also happens to be one of my all time favorites.

“Once upon a time long ago,
A boy and girl fell in love even though
They knew the risk, they were cannibals
They could not afford to get too close
They knew the risk, they were afraid to kiss
In case they ate each other whole”

Ballboy-Kiss Me, Hold Me, And Eat Me

Check out Horsecollar on the Bandcamp page, where you can name your price to buy the music. Just so you know: “Horsecollar records in a basement that tends to flood when it rains. Horsecollar hates rain.” Cracks me up.

Learn more about Ballboy on the band’s Website, where you can also buy the music.

Cheers!