Posts filed under ‘Frozen Desserts’
Here is the ideal summer day.
It would begin with waking up at 9:30 feeling refreshed and glowing. I would curl up on the couch by the window, with the Seattle Times, a warm cinnamon roll (prepared the night before, of course,) and a warm cup of jasmine tea. This leisurely breakfast would be followed by a quick shower, before heading to the park with The Canon.
At the park, I would sit on the sunniest bench and watch the cute kids and the cute dogs go by, photographing every leaf and swing and discarded soccer ball that strikes inspiration. I’d stop at the frozen yogurt place and eat it slowly with the little tester spoon as I walked back home. Mom would come home, we’d make and eat a lovely dinner, and watch Iron Chef before bed.
Well, okay. Here’s how my actual summer days have been going.
I am currently working at my mom’s office, which means I am waking up at 5 in the morning. Breakfast is a bowl of cereal (pretty much inhaled, not eaten) and a record-speed shower before driving to her office. This is followed by a full 8 hour work day of office work, before driving back home and collapsing in a tired heap on the bed. But everything is better at 10 PM, watching Iron Chef and eating homemade taro ice cream.
Taro roots are sometimes called the potatoes of the tropics. Steamed, they’re creamy and starchy and similar to a baked yam. My mom and her brothers used to eat taro as a treat when they were growing up – steamed and then dipped in sugar. My mom requested this ice cream out of the blue. When she came home with taro and steamed it herself, I knew she was serious. I tried to find a recipe online but couldn’t, so I improvised. It’s one of my first experimental recipes and I think it was a success.
On another note, I’d like to announce the winner of the Mojito Jelly Giveaway… Comment #3, Nutmeg Nanny. (Sorry Dad, no luck.) Congratulations, I’ll be sending you a jar shortly!
So much has happened, and in the whirlwind of last week I haven’t been able to get to my blog. (I feel like I’m writing in my diary or something.) Last Friday was my last exam (AP Bio, the hardest one yet) and then Saturday was prom (exciting, as I’m not even a senior yet.) Then school started to pick up, and everything just happened. I even had to miss out on the DB May challenge.
Thanks for sticking through with me though. It’s been a record 11 days since my last post – I’ve been counting – and it’s been awful. It’s almost as bad as not baking. But thankfully there is a lot of good stuff to come.
First of all, half of my birthday present has arrived: my camera! A Canon Rebel XTi and it is so beautiful. I want to put on gloves before I touch it. I’ve kept the bubble wrap around it. I can’t believe it’s real! The second half, my lens, should come this week. I am so ready to say goodbye to Kodak!
Secondly, now that testing and prom are both over, I am free to do a lot more baking… and non-baking, like this Lavender Ice Cream. The original creator called it “outrageously sexy and delicious.” He wasn’t kidding.
Do you know Erin, the beautiful blogger behind Erin Cooks? Yeah, silly question.
It seems as if April is my luckiest month ever. There was my 17th birthday, and my first Daring Bakers challenge. And, most unexpectedly, a slew of kind comments that leave me smiling the whole day. Only last month I blogged about how I knew no one would read 17 and Baking, and that was fine with me. What a birthday gift!
I was matched with Erin for the Adopt-a-Blogger #3 event hosted by Kristen of Dine & Dish, where new bloggers get an experienced blogger as a mentor. “Experienced” is quite the understatement… Erin’s been blogging for 10 years. Her beautiful photography and pleasant, accessible writing style have won her quite a large following.
Her recipes, too, look amazing… Raised doughnuts, Peanut Butter Ice Cream with homemade white chocolate peanut butter cups, and her favorite Thick, Chewy Chocolate Chip Cookies. But it’s not all sweet. Erin also cooks dinner, breakfast, and appetizers; she cooks healthy, she travels, she reviews.
Despite all this, though, she’s down to earth. She emailed me right away, full of helpful tips and kind encouragement without a trace of superiority. (She even blogs about her disasters, a fact that I love!) I strongly encourage you to check her out. She is a fabulous mentor and an excellent cook. Erin, thanks for all your help!
Now… what do you do with a giant bag of frozen berries?
Triple Berry Frozen Yogurt!