HAVE YOU HEARD? The Etsy shop has new prints, with more being added every week. Check it out here!

All posts in ice cream

Summer Days + Homemade Soft Serve

PercyPriest_skyblurrytree

It’s a bloody hot day in Nashville, a Wednesday, the kind of day where walking the 50 or so feet from your kitchen door to the mailbox means beads of sweat forming fast on your forehead and upper lip. Tim and I are inside, working, I at my laptop on the dining room table, he from his computer on the sofa. When I look up from the article I’m writing, I see him straight ahead; when I turn to the right, it’s all blue skies and beating sunshine above our front yard.

I want to be sitting in the grass, I want to be having a picnic, I want to be sipping lemonade while rocking on a giant front porch.

Then I remember the heat, and I change my mind: I want to go swimming.

PercyPriest_sky

“What time is it?” I say to Tim. He tells me it’s half past noon. “Too bad,” I answer back. “Wish we had time to go to the lake.”

And then we look at each other from across our freelance perches, and he says what we’re both thinking: oh yeah, we do.

PercyPriest_woods

PercyPriest_dreamy

So we finish our work and throw some towels in a bag and drive 20 minutes to Percy Priest, the manmade lake that makes Nashville feel a little less landlocked. We haven’t been there since last summer, when we were still engaged, on a Saturday that was loud and crowded and earned me a sunburn on my back.

PercyPriest_beach

Today it’s quiet, just a few dozen people grilling or swimming or soaking up sun. We stretch our blanket out in the green grass, sandy shores ahead of us, the smell of charcoal in the air. We step into the water and it’s warm, like a bathtub, and I don’t have to shudder when I dip my toes in first.

We’re only there two hours, but it’s two hours that feels a million miles from life—a few hours that feels like a summer vacation in the middle of the day. We walk, hand in hand, to the water; come back to the blanket to dry off; go back to the water; come back to the blanket. It’s so peaceful, so relaxing, so like Wisconsin or Florida.

percypriest_book

I finish the book I’ve been reading, “Writing Down the Bones, in which Natalie Goldberg talks about one of her favorite writing prompts for students: to talk about a time when you were happy. She says this is worth doing because,

“Stories stay with us … Our stories are important … To begin with, write like you talk, nothing fancy. This will help you get started.”

I look up from where I’m laying on my stomach, elbows propping me up, and a little girl runs past us in her bathing suit. I hear voices laughing in the water. I see Tim laying next to me, a smile on his face. We go back into the lake, and the way I talk to him, while we’re standing together, water coming just above our shoulders, minnows swimming past our feet, is with a breathless, “This is so fun!”

PercyPriest_sandytoes

We come home, taking showers and sweeping up sand and unpacking our towels, and we make frozen yogurt. It tastes like soft serve—the kind I used to get at places like TCBY, perfect for piling high with toppings like fruit and coconut and nuts, perfect for eating on the couch with your husband after an afternoon at the lake.

softserve_twinbowls

And I want to tell you here, the way I’d tell you if we were talking, how much I like this day, how much I love laying by the water on a weekday, surrounded by forests and swimmers and picnic tables.

homemadesoftserve_strawberries

softserve_wstrawberriescoconut

But then I think about Natalie Goldberg and about writing how we talk, and all that comes out is “It was wonderful!” and “I love this” and “This is so fun!” So then I think, you know, sometimes, maybe that’s exactly right.

Read more…

Cherry Chocolate Coconut Milk Ice Cream (+ homemade chocolate)

coconut milk and cherries

It’s been two years—two solid years since I came over here to this little space, logged into my WordPress dashboard and made the Big Announcement, alongside a recipe for cherry chocolate ice cream; two years since I’ve clocked into an office; two years since I’ve had coworkers nearby; two years without steady paychecks; two years with a much lower income (and two years with a much simpler life); two solid years since I did the thing I most wanted to do, which was also the thing about which I was most afraid; two years since I took one of the biggest leaps of my life: become a full-time freelancer.

cherries cherries

What I remember most about that hot and hopeful June of two summers ago, along with feeling free and like the future was wide-open before me, was feeling curious. From the moment I approached my old boss about becoming a contractor to the day I got into my car and drove away, for good, I remember wondering what would happen, where I would find work, if freelancing could possibly sustain me and for how long. I wondered if I’d end up moving or if I’d switch careers. I wondered if I would like it, this new lifestyle of casual workdays and variable pay. I didn’t know what to expect, and, in the same way that now Tim and I look at our future together, wondering about our lease ending in August and if we’ll have children and when, in the same way we hope for things, like a house and a garden and fruit trees, there’s something about knowing you don’t know that is both humbling and exciting and terrifying and good.

making homemade chocolate

I mean, don’t get me wrong: this isn’t the same thing as saying I like uncertainty. Most days, I just want a blueprint, a ready-made map that directs me from point A to point B and says why. I like direction. It’d be great if life were like that: Take three steps forward into a new job opportunity. Be at that coffee shop at 10 AM and you’ll meet a lifelong friend. Jump into the unknown, just you and your laptop and a lot of hopes and dreams, and you’ll make it, don’t worry, and two years from now you’ll be writing another blog post, thankful and happy and surprised.

cherry chocolate coconut ice cream

But the thing I realize most when I look back, knowing that it’s so much easier to see the truth when you’re two years removed from it, is that even when I felt unsure, even when everything seemed unknown, I was never abandoned or alone and so I never really needed to fear. These whole two years, with their ups and downs and maybes, I’ve always been OK, always provided for, and so I have every reason to trust.

Maybe that’s the whole point of the not knowing—because if you could see everything that’s coming in front of you, even all the good things, you’d never get the gift of learning faith.
Read more…

Tim’s Mostly Raw Chocolate Ice Cream

mostly raw chocolate ice cream

When we started registering for wedding gifts last summer, there was one thing Tim really wanted to add: an ice cream maker.

And where I (the impatient, get-it-done type) probably would have just clicked the first version I saw at Target or Williams and Sonoma and rejoiced to have checked something off my list, this man I married is different. He does research.

delonghi ice cream maker

So it was in those final few months before our wedding that we had at least three different conversations about ice cream maker options: the kind where you have to freeze the bowl ahead of time, the kind with the freezing mechanism already inside; small ones, large ones; ice cream makers from Cuisinart, ice cream makers from Italy. Because this was around the time when I was off for a weekend to Oregon, I even remember talking to Kim and Tyler Malek from Salt and Straw about the ice cream maker(s) they use and recommend and why, jotting notes in my notebook to share with Tim.

scooping out ice cream

My Tim loves ice cream. I mean, he loves it. He’s been dreaming of making his own (with raw milk because that’s what we drink) since long before he knew me (there are handwritten notes that prove this fact).

spoonful of ice cream

So having told you all that, I probably don’t have to tell you what happened when, after our honeymoon, opening the handful of gifts at my parents’ house in Chicago that our friends hadn’t already transported down to Tennessee for us, we found one very heavy, very large box sitting amongst them, holding that dream ice cream maker (a Delonghi GM6000, if you’re curious):

those first few weeks back in Nashville, he must have made ice cream eight or nine times.

Literally.

bowl of ice cream

And while I’ve been telling Tim all along, amongst our ice cream night with friends and homemade ice cream at the pie party and quiet nights at home filled with scoops of chocolate chocolate chip or bourbon vanilla or cinnamon or hazelnut coconut chocolate chip, that one of these days, I’ll really have to blog these ice creams, it wasn’t until recently, amidst our raw experiment week, when Tim made a raw ice cream sweetened only with dried fruit (!!), that I got too excited to contain myself.

raw brownie  and raw chocolate ice cream

So, without further ado, I bring you the most interesting ice cream I’ve ever had: Tim calls it raw chocolate. With an ingredients list including raw milk, dried fruit, raw organic egg yolks (does that scare you? read this), cocoa powder, vanilla, gelatin and cream (if we’d had raw cream, this could have been a totally raw version), it’s free of refined sugar and, I can almost promise, unlike anything you’ve ever had: icy and sweet, flecked with hints of raisin (although next time, we might just do dates), refreshing and unique and delicious.

Read more…