And I'm back. A mighty mighty thanks to everyone who has sent me information on DC housing laws. The landlord issue has been infuriating. On Saturday my roommate talked to him and he said that $1000 a room was normal, and totally reasonable. I think it's been too many years since he's set foot in the house. He forgets that the third bedroom is only a few feet larger than a walk in closet, that none of the shower fixtures have been updated in 15 years, or that every wall in the house is crooked to some degree. He also made comments about how he hopes we've gotten raises in the last few years....we have, but not the 30% increase he's asking for! 30%??? Great. Double my income and I can afford to stay living in my home of the last three and a half years. Insanity.
We still have no answers. On Saturday the landlord said he'd talk it over with is wife and we'd continue this via email, so that all the roommates could be involved. Sunday, Monday, Tuesday....I've heard nothing. That must be one long conversation. Ideally, I would love to find a way to keep my house for another year at least. Give me time to make my peace and form an exit strategy...and hopefully a better economy. DC is one of the healthiest job markets in the country....finding a job in the South could be tough. I could bolster my savings, search apartments, look for jobs, research cities....a year would be good.
I like the idea a few of you suggested: bribery via lemon mascarpone tart. I wish I had thought of that before I ate them all in my distress. So, perhaps I can bribe him with strawberry basil ice cream? Let's hope. It'd be great to not have this weighing on my mind much longer.
Strawberry Basil Ice Cream
2 eggs
3/4 cup sugar plus additional for strawberries
2 cups half and half
1 pound strawberries, hulled and sliced
1 tsp. lemon extract
2 handfuls basil
Scald one cup of half and half along with ½ cup sugar and one handful of basil over medium heat in a medium sauce pan. Remove from heat. Allow to sit for a few minutes before discarding the basil.
In a stand mixer whisk together the yolks and ¼ cup sugar until light and fluffy, then gradually pour the scalded half and half down the side of the bowl as the mixer is still going.
Pour the mixture back into the sauce pan, stirring constantly with a wooden spoon until the mixture has thickened and will coat the back of the spoon. Remove from heat, and pour through a fine mesh sieve into a clean bowl. Add in the remaining half and half and lemon extract. Chill the custard thoroughly. About two hours.
In a stand mixer whisk together the yolks and ¼ cup sugar until light and fluffy, then gradually pour the scalded half and half down the side of the bowl as the mixer is still going.
Pour the mixture back into the sauce pan, stirring constantly with a wooden spoon until the mixture has thickened and will coat the back of the spoon. Remove from heat, and pour through a fine mesh sieve into a clean bowl. Add in the remaining half and half and lemon extract. Chill the custard thoroughly. About two hours.
Place strawberries in a bowl and dust lightly with sugar. Allow to sit for one hour.
Puree the strawberries and push through a fine mesh sieve, and into the chilled custard. Puree the basil and add into the chilled custard. Stir gently to combine.
Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished. Freeze according to the manufacturer’s instructions.
