About the time you are reading this I will be returning from a long trip to the northwest and Canada. We will be traveling by train to Victoria then by boat to Prince Rupert. On the train again as we pass through the Canadian Rockies. The extremes of the ocean to mountain top. It will be the trip of a lifetime for me.

As a food writer I can't help but wonder what kinds of fare I will be offered. And will I partake? I know it may sound crazy, but I am a Midwestern born and bred picky eater. I will admit as I have grown older there are many foods which have been moved from my 'inedible' list to my 'edible' list. Especially in the last several years I have expanded my likes quite a bit. But I sill prefer plain old home cooking. All this fancy stuff at the fancy restaurants is not my favorite kind of food.

I am particularly apprehensive about the fish and seafood offerings I will be presented with. As a kid, the only fish I was offered came from a lake, pond or river. I remember thinking even then 'You expect me to eat THAT?' The only seafood I have come to love has been lobster. Not the cheapest seafood there is, so I don't partake as often as I would like. The only other memorable seafood dish was a tuna steak. The restaurant was classy and the service was good, but I remember it only because it was like eating tuna straight from the can. I don't want to think about how much was spent on that dinner of canned tuna on a plate.

I even remember how Mom would make a 'special' spaghetti sauce for my brother, sister and me. It was basically a can of tomato soup. That's about as bland as you can get. I wouldn't recommend it. Thank goodness I have matured a lot as far as spaghetti sauce is concerned.

So, as one who seems to, as my friend Patti once said, "Dislikes any food with flavor," what will I do? Will I be adventurous, or will I hold true to my penchant for blandness? Will I actually try something new and different? I have my doubts, but I am hopeful. We'll just have to wait and see.

I am pretty busy getting ready for the trip so I hope you won't mind if I share with you again a favorite recipe. I don't know anyone so picky they won't eat like ice cream.

In a 3 quart sauce pan whisk the sugar and eggs together till lemon colored and smooth. Pour in the cream and milk, stir to blend. Cook over medium heat, stirring constantly, till mixture starts to steam. Remove from heat and set pan into a sink half full of cold water. Stir till cool, add vanilla, and refrigerate till well chilled. Start ice cream machine and pour in the cream mixture. Let machine run till ice cream is very thick. Put in any additions in the last few minutes, just enough to mix them in. Pour into a freezer container and place in freezer to 'ripen' for at least 4 hours.

Mint Chocolate Chip: Omit vanilla and add 2 teaspoons peppermint extract and 1 cup mini semi-sweet chocolate chips.

Super Chocolate: Mix the sugar and the cocoa powder together in the saucepan. Add 4 squares of semisweet chocolate and heat over a very low heat till the chocolate is melted. Stir in the milk. Whisk in the eggs, add the cream and continue with the recipe as directed.