- Make certain the crock is clean.
- In the crock dilute the sugar in the boiling water. Slice lemons in half, and squeeze a little of the juice into the crock. add the lemons into the sugar mixture.
- add yeast and fruit to sugar mixture and mix well.
- Place lid on crock and store is a cool dry place. (put something heavy on the lid to keep a tight seal)
- For a week, stir the mixture once a day.
- at the end of the week add the raisins and mix well. Let stand for 3 weeks. Keep weight on lid & do not stir during this time.
- Filter the brandy & put into clean glass bottles.
Prepare the Ice Cream Maker
- Choose your favorite ice cream recipe.
- Let the ice cream mix cool down in the refrigerator for an hour or more.
- Pour the ice cream mix in the metal freezer can of the ice cream maker. Don’t fill it more than 2/3 full.
- Put the paddle, also called a dasher, into the ice cream can and close the lid on it.
- Place the freezer can in the ice cream maker bucket.
- Attach the turning mechanism and handle. Make sure everything is securely locked inside the bucket. Make sure the lid is attached firmly so water can’t get in.
- Pack the area between the freezer can and the bucket with ice and rock salt. Add a 3- or 4-inch layer of ice and on top of this pour a layer of salt, at least a few handfuls. Repeat the layering until you get a little under the level of the freezer can’s lid. Don’t go above the lid.
Make the Ice Cream
- Start cranking the ice cream. It’s best to have a number of people do this in shifts, as it gets tiring. If the ice melts add some more to the bucket. You want to keep the level near the freezer can lid.
- Stop cranking when it become difficult. It will take at least 10 minutes.
- Remove the turning mechanism and lid and check the ice cream. It’s done when it looks like soft-serve ice cream and has gained volume.
- Harden the ice cream. Remove the turning mechanism, lid and dasher. Then either remove the freezer can and put it in a freezer, scoop out the ice cream and put it in a resealable container to store in a freezer, or leave it in the bucket with the lid on and put ice on top of the freezer can.
- Enjoy the homemade ice cream.
Prune juice is a sweet, fruit juice made from pitted and squeezed prunes. It is known for its laxative effects and often drunk during cleanses. People find it easier to go to the bathroom after drinking prune juice or eating whole prunes and, as such, this type of juice is commonly used to prevent bloating and constipation. While prune juice is often considered a weight loss tool, it is incorrect to say one can safely lose weight simply by drinking prune juice. However, prune juice can be used as part of a healthy weight loss technique.
Incorporate more exercise into your day. The key ingredient to weight loss is the burning of calories, which is most quickly achieved when you exercise. Try to exercise one hour a day. This can be as simple as two 30-minute walks, obtaining a gym membership or joining a sports team.
Purchase a brand of prune juice that has a flavor you enjoy. Prune juice is an acquired taste, so it’s important that you can stomach it. Ensure the prune juice you purchase is 100 percent juice and does not have any sugar added. Some prune juice cocktails will have another kind of fruit juice added, which is fine. The key is to avoid refined sugar intake.
Eliminate refined sugars, such as candy, cake, ice cream and soft drinks, from your diet. These products are known to drastically increase your caloric intake and cause you to gain weight. When you have a craving for something sweet, drink a glass of prune juice. One cup of prune juice contains 182 calories, which is far fewer than a soft drink. Best of all, the calories in prune juice come from the sweetness in the fruit itself, not from an added sugar source. Remember that while prune juice is far healthier than sugary alternatives, five glasses a day gives you nearly 1,000 calories. Try to drink the juice only when you feel you’d like a sweet snack.
Eliminate high-fat foods, such as French fries, donuts and potato chips, from your diet. Like high-sugar foods, foods high in saturated fat are a chief culprit of weight gain. Removing them from your diet will allow you to eat healthier foods, including fruits, vegetables, grains and fish.
Use the washroom frequently. Because prune juice contains a natural laxative, you may find you’re making further trips to the bathroom. This is a good thing if you’re losing weight, because more bathroom visits will result in a healthier intestinal system with less bloating.
- Learn the harmonic minor scale. The harmonic minor scale is a minor scale with the seventh degree raised a half step. The notes in an A harmonic minor scale, for example, would be A, B, C, D, E, F and G#. This exotic-sounding scale can open many new musical paths.
- Play the harmonic minor scale, starting from the fifth note and ending on its octave. This is the Arabic scale. The Arabic scale derived from the A harmonic minor scale would read E F G# A B C D. To play this scale on a guitar, you would hit the open low E string, the first fret of the E string, the fourth fret of the open E string, the open A string, the second fret of the A string, the third fret of the A string, the open D string and end on the second fret of the D string (the octave of the root note).
- Transpose the scale to every key. Learning to play the Arabic scale in every key will make it much more useful. It is also helpful to learn to play it at as many different positions as possible.
- Practice playing the scale over different chords and chord progressions. The best way to master any scale is to use it in musical settings.
Preparing the Meat
- Ground gyro meat, whether lamb, pork, beef or a combination, is mixed with seasonings including marjoram, oregano and rosemary for traditional Greek flavor. When thoroughly blended, the meat mixture should be refrigerated from 1 to 2 hours or overnight. Chill the blade and bowl of a food processor in the freezer while the meat is refrigerated. Puree the chilled meat in a food processor for about 1 minute, or until it is a paste.
Cooking and Slicing the Meat
- In the traditional Greek cooking style, large pieces of lamb or pork are sliced thin and layered horizontally on the vertical spool or skewer of a rotisserie and then cooked and sliced vertically into strips. Greek-American gyros’ pureed meat mixture is packed in a mound around the spool, cooked and sliced vertically before serving. By grilling gyro meat on a vertical rotisserie, the crispy outside meat is shaved off and the next layer is exposed to the heat to become the new crispy outer layer, thus achieving the gyro’s salty, crispy texture.
Serving the Gyro
- Gyros are distinctive for what is served with the grilled meat: chopped tomatoes, onions, feta cheese and a yogurt-based tzatziki sauce cradled in a soft, rich pita bread. Tzatziki sauce, the signature condiment of a gyro, is a cool, tangy blend of strained Greek yogurt, cucumber, garlic, lemon juice and mint in its traditional preparation; modifications include using sour cream or mayonnaise, dill and parsley. When serving, wrap a traditional gyro in aluminum foil and eat with your hands.
- Whether the meat is layered in the Greek tradition or mounded in the Greek-American style, cook gyro meat thoroughly to an internal temperature of 160 degree Fahrenheit. Many charcoal or gas grills include a rotisserie attachment, and you should follow the same safety guidelines for using a rotisserie as for grilling. Grills should be placed in a level location for safety and to ensure the rotisserie operates correctly. Place a fireproof material such as a sheet of metal or a patio protector under the rotisserie if it’s being used on a wooden deck. Don’t operate rotisserie grills in windy locations, and keep children and pets away from rotisserie grills when in use.