What a difference a week makes... from a post titled "From flipflops to mukluks" to this one. Last weekend was so cold and snowy, we did indeed have icicles - big ones - hanging from our eaves.
But today was so warm and sunny, we took the dogs on a nice hike, then spent an hour picking "porcupine eggs" (those relentlessly clingy little cockleburs) out of our socks, shoelaces and Tessa's entire fuzzy bod. (That girl is a cocklebur magnet!) Then we sat on the deck in the sunshine and read till we got hot enough we decided to make Banana Ice Cream! Yes, yet another of Susan V's amazing recipes, and another banana bonanza. We made this a lot this summer (banana-walnut, banana-strawberrry, chocolate and chocolate-mint). It's so simple, healthy and delicious, and all you need is a food processor, some frozen ripe bananas, non-dairy milk (we use vanilla hemp milk for the banana flavored versions, chocolate soy milk for the chocolate ones), and a little sweetener (agave nectar) ~ and voilá!
I really thought I'd enjoyed my last bowl of this creamy goodness for the year on that 90º day at the beginning of the month, so it was an especially fun treat today. As was the warm sunshine and a day not filled with chores and projects, for once! Yay!
Lalo,
ReplyDeleteThanks for the link. I have seen a few other variations of this before. One only uses a banana and either a Vitamix or a juicer to get the "soft serve texture". The hubby hasn't been keen to try it, even though I continue to suggest it. Maybe I will twist his arm tonight. ;)
thanks again,
Alicia