I hope you all are having a wonderful and sunny holiday! Last week was pretty hectic, so Eric and I have especially enjoyed this weekend: sleeping in, hitting up a cool history museum with my aunt and cousins, and making our first batch of ice cream! Wherever you find yourself today, I hope you are surrounded by those who love you and that you find so very much to be grateful for. Happy Memorial Day!
You are just a little hydrangea yourself! Brilliant shot.
Thank you! I credit my awesome photographer!
You are a ball of sunshine.. fabulous.
Thank you so much!
This could easily be a Memorial Day card you would find at the store. You are wearing every color in nature’s palette behind you and even your skin tone matches the brick wall behind you. My compliments to the artist and the photographer.
Oh, you are so sweet! Thank you! He is very talented
Happy Memorial Day to you too! I also made my very first batch of ice cream last week. Mine was roasted strawberries and buttermilk ice cream and it was AWESOME! I can’t wait to make more flavors. What did you make?
Thank you! Oh, that ice cream sounds amazing! Where did you find the recipe? We made classic vanilla bean with chocolate chips–it was so delicious and rich! Can’t wait to see yours on the blog!
It was from Jeni’s Splendid Ice Cream. She has some amazing flavor combinations. I only took one picture of a half eaten bowl, haha. I was so focused on my ice cream I didn’t document it.
I feel like the hardest part of having a food blog is documenting what I make. It’s very difficult to do both simultaneously by myself. Any words of wisdom?
Ha! No, I have the same problem, and definitely when something is in danger of melting! We get no light at all in our kitchen (no windows!), so I have trouble taking prep shots there, but I try to remember to take a shot of something in the light before I eat it all, and sometimes I forget! I write myself little notes, but sometimes they get lost in the shuffle. I have heard a lot about Jeni’s! I was looking through her recipes and noticed that she always uses corn syrup–maybe for thickening? Could you taste it? I wonder if I could replace it with simple syrup or something? Thoughts?
I always follow the recipe the first time and then tweak it after to see what I want to change. She did use a small amount of corn syrup and that would be one thing to experiment with. I also would like to try to cut some of the fat. She is a huge proponent of using full fat but still my stomach can’t handle all that. Moving forward I think I will be making mainly sorbets and frozen yogurts for this reason. However, I do believe her ice creams are meant to be had as a small single scoop. As promised her recipes do have the perfect texture, consistency and silky mouth feel. A little bit of corn syrup and full fat I don’t have a problem with. Eating a whole pint in one sitting, well that’s when people have issues. Judging from your gorgeous figure I’m sure that’s not you!
That sounds like a good plan! I had the same experience with our ice cream–I could not eat more than 4 or 5 bites of it! I didn’t know that the whole milk would make such a difference, but apparently it does. I have no problem with eating less healthy things in moderation, but I love my ice cream and would like to have a bit more than that (but, yes, not a whole pint!). Let me know how it goes if you try reducing the fat. I think I may try some sorbets and frozen yogurts this summer, but I want to try some of Jeni’s recipes too. They look so delicious! I guess one small scoop is a small price to pay for that kind of perfection! I use corn syrup sometimes for our Swedish Christmas cookies, but since I use it so infrequently, I am not totally clear on its function. Maybe molasses would be a decent substitute for a rum raisin ice cream? In any case, I live to experiment! Happy ice cream making!