3-Ingredient Vanilla Ice Cream

3-Ingredient Vanilla Ice Cream

Vanilla Bean Ice Cream

You’re familiar with the old written law, ‘Love your friend,’ and its unwritten companion, ‘Hate your enemy.’ I’m challenging that. I’m telling you to love your enemies. Let them bring out the best in you, not the worst. When someone gives you a hard time, respond with the energies of prayer, for then you are working out of your true selves, your God-created selves. This is what God does. He gives his best—-the sun to warm and the rain to nourish—-to everyone, regardless: the good and bad, the nice and nasty. If all you do is love the lovable, do you expect a bonus? Anybody can do that. If you simply say hello to those who greet you, do you expect a medal? Any run-of-the-mill sinner does that.

“In a word, what I’m saying is, Grow up. You’re kingdom subjects. Now live like it. Live out your God-created identity. Live generously and graciously toward others, the way God lives toward you.” Matthew 5:43-48, The Message

Vanilla Bean Ice Cream

It’s been one of those weeks. Rich blessings, steady work, hand pies with my old roommates Wednesday night—but with a few mean-spirited people thrown in, too. Most mornings, you know what I’m fighting for in my heart? The ability to stop focusing on, and sinking into discouragement over, the mean-spirited people. Tim and I were talking about this yesterday—about the friends you can’t share good news with because they’ll be jealous, about the miserable people who spit out meanness because of how unhappy they are inside, about what interacting with unkindness and spite does to our own hearts (namely that seeing hatred in someone else always makes me see it in myself, and seeing that doesn’t feel good). You can eat ice cream while your heart is sorrowful, you guys. Don’t let anybody tell you different.

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Pumpkin Cinnamon Ice Cream

Pumpkin Cinnamon Ice Cream

Cinnamon Hill Ceylon Cinnamon

As the last post pointed out, fall is here and we are welcoming it with open arms. Shanna and I love this time of year (we got married in it!) and always look forward to the changes and reminders it brings.

Cinnamon Hill Ceylon Cinnamon | Food Loves Writing

Pumpkin Cinnamon Ice Cream | Food Loves Writing

Pumpkin Cinnamon Ice Cream | FoodLovesWriting.com
Yet even though it may be the season to be breaking out hot drinks and jackets, we have an ice cream recipe for you today that we really enjoyed. (Let’s be honest, we will be enjoying ice cream year round, even in the dead of winter, so don’t be surprised if you see another ice cream recipe from me then.) This ice cream is a great taste of fall though, with its mild pumpkin flavor that sneaks up on the finish. Enjoy!

Pumpkin Cinnamon Ice Cream
PUMPKIN CINNAMON ICE CREAM | FOOD LOVES WRITING

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Strawberry (Basil) Jam + Strawberry Jam Coconut Milk Ice Cream

Field of Strawberries

Last week, my friend Christina and I went strawberry picking. I like Christina. Christina is sharp and funny and unassuming enough to regularly surprise you as you get to know her over time. She’s one of the maybe three friends I’ve ever had who is a twin. I’ve always wished I were a twin. People sometimes mistook my brother and me for twins (do you see it?) but, as his knee-jerk reaction has always been sheer and absolute horror when these assumptions have been made, I think it’s safe to say I’m the only one flattered there. I met Christina’s twin, Nicole, a few months ago over tacos at a table barely as wide as a paperback book; I liked her, too.

Freshly Picked Strawberries

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Cherry Marquee Ice Cream

Cherry Marquee Ice Cream | FoodLovesWriting.com

We ate this ice cream late Tuesday night and into Wednesday morning, amidst some of the coldest temperatures Nashville has seen this year. I was just finishing my second (but not last) bowl as Parenthood ended, crying to Tim about something Crosby said to Julia and epiphanizing about how we all have these moments where we just need an encouraging word, and then the Nashville Evening News came on. We really never watch the nightly news, mostly because the beautiful flat-screen TV my brother gave us as a wedding gift for some reason only gets three or maybe four channels (thankfully one of those channels is NBC for Parenthood and another, public broadcasting for our weekly Downton Abbey fix) and so we don’t even bother turning it on unless we have a purpose. Accordingly, my reaction to what came next might have been overly sensitized, a little like that of a few generations before us the first time a motion picture hit the screen, but nonetheless, here it is:

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Strawberry Walnut Chocolate Chunk Ice Cream

bowloficecream

Last summer, summer 2011, was the summer of wedding planning (also known as The Pit). I spent all my free time hunkered down in there, absorbed in the constant tasks of ceremony details, caterers, jazz bands, invitations, favors, showers, guest lists, seating charts, expectations, and I’ll be honest with you: sometimes it got a little dark. Thankfully, Tim was with me. Having the two of us together made The Pit more cozy.

The only problem with hunkering down for a summer, however, is that you miss a lot of things. It has to happen, but you do. While we were making regular trips back and forth from Chicago, the rest of the world continued on, the way it always does. While our weekends were spreadsheets of to-do lists and hours picking towels and bed sheets at Target, I tuned out of blogs and stopped reading or writing or paying attention to, well, anything that couldn’t get into The Pit with us. Sometimes my family got in there. Sometimes, our friends. But everything else didn’t fit, and so I let it go.

For the most part, that was OK. Simplifying, even. But then a few weeks ago, I was washing dishes in our kitchen, looking out the window, and I noticed how big and tall and purple our neighbor’s tree had gotten. In an instant, my eyes moved across the street to another one, hot pink like a Spring Break bikini. We drove to the grocery store, past that vintage brick apartment complex we always see, and an entire row of trees bordering the road had exploded into whites and reds and violet and deep maroon. It was then that I realized just how deep we’d been buried, together with our heads down, moving through that tunnel in the dark.

Last summer, I don’t remember a flower. This year, giant blooming trees are EVERYWHERE.

Nashville in Bloom with white buds
Nashville pink flowers
NashvilleinBloom_flowers
NashvilleinBloom_house

So if there’s one thing I’ve wanted for summer 2012, it’s to stay above ground. That’s one of the reasons I’ve been here so often. When I look back on this year, I’ll remember making risotto with my brother, enduring weeks of three-digit-temperature days, sitting inside while the sky got dark with clouds and rain and thunderstorms.

NashvilleinBloom_sky

I’ll remember walking through neighborhoods with Tim to see the world in bloom, camera around my neck, marveling at the different colors and the intricate petals and the way they look against the early evening sky.

I’ll remember telling myself to take the time to notice, really look at and observe, the life I’m living: the mornings Tim and I shuffle to the dining table, laptops in hand; the afternoons walking down the driveway, feeling the heat as we grab the mail and see that couple across the street who wave like friendly grandparents. I’ll remember walking through a park last night, where the air smelled mossy and moist, surrounded by one hundred different shades of green.

NashvilleinBloom_twilight

But mostly, I’ll remember what we’ve been eating:

The ice cream.

dual_icecream

Summer 2012, in addition to being the first summer we were married and the first summer I felt like I lived in Nashville has also, more notably, been this, at least in our house: The Summer of Ice Cream.

icecream

There are new flavors rolling out every week, from frozen yogurt to chocolate chunk to cinnamon honey, and we eat it almost as quickly as it comes out of the machine. The first time Tim made this strawberry version, plumped up with chopped walnuts and big pieces of soft chocolate chunks, we polished it off in one day. It might be our current favorite.

bowlandspoon

In fact, the way things are going, this fall may be The Autumn of Ice Cream and this winter, The Winter of Ice Cream, and who knows how long it will go. But whatever the future brings, ice cream and otherwise, one thing’s for sure:

I get to have my eyes open to notice it, right now, today.

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