I’m ten years late, but I have a new favorite obsession: the Yonanna soft serve dessert maker and creamy banana ice cream.
It’s a toss up between a warm chocolate chip cookie and a bowl of ice cream as my favorite dessert. But if our current fitness challenge provides any evidence, I might be leaning toward ice cream. But maybe that’s just because it’s the summer. But I wouldn’t be alone in loving ice cream. The average American eats almost five gallons a year! That’s…a lot of heavy cream.
Enter the Yonanna soft serve dessert maker to save me from myself.
Both girls, but especially Ally, have a sweet tooth and I’m constantly on the lookout for ways to satisfy that need in a more healthy but still satisfying and tasty way. This easy 3-ingredient blender ice cream hits the mark. It’s simple, uses natural ingredients, isn’t full of sugar or workarounds, but still tastes great. In short, it still tastes like dessert.
I started thinking about the bridge, the traffic, the timing and had to stop myself. What exactly am I rushing to? Why rush through what little remains of their childhood?
We only have so many summers together. With Cecilia we are already more than halfway through our guaranteed eighteen.
I’ll certainly spend a good amount of time stuck on Route 6 this July and August but I’ll be stuck with the kids, too. Or maybe they’ll be stuck with me.
We had a rare Saturday where we had very little scheduled. We weren’t entertaining. We weren’t crashing someone’s house to be entertained. We had no houseguests. No expectations. The only official thing on the docket was a make-up field hockey game late in the afternoon. Otherwise we were free to make like Whitman or Thoreau, men who valued the virtue of loafing, and spend a Saturday doing very little.
You can probably guess how this goes.
It was a challenge for Michelle to turn off her puritan work ethic. The sweetness of doing nothing does not come naturally. The clutter in the basement, or under the cabinet in the bathroom, or that one drawer in the kitchen, was a siren song…
This year we are not using any after-school care for Cecilia. She’s coming home on the bus each day. I usually still have calls or work to be done for a few hours once she is back. We are trying to treat this as an opportunity to further build her trustworthiness and make good on her word. In the morning, we talk about what she needs to get done each day.
I remember coming home by myself or with my sister. I believe if kids don’t feel trusted, they’ll have a tough time becoming independent and respecting themselves. I want her to have that independence. I really need her to have it. I can’t go through middle school again.
If she all does that? More freedom and responsibility. If not? More conversation, sorry, opportunities, to learn. I actually have more sympathy for some of these types of struggles versus learning vocab or geometry. I work with plenty of adults each day that completely lack time management.
On to Saturday where my own time management was put to the test…
I like the challenge of cooking on vacation. I like the different stove. The different equipment. The weird spices. The limited cupboard. I think just being in a different kitchen and a different place can spark your creativity.
Of course, after a day in the sun or a day touring the sites, sometimes you don’t want to cook. You just want something easy. Or for someone to put a plate in front of your hungry face.
We spend a lot of the summer weekends in Brewster on Cape Cod and we take plenty of advantage of all the local, fresh seafood to make some great meals, but sometimes vacation means taking a break from everything, including cooking dinners.
This quick and easy dessert hits the trifecta for me. It’s quick and easy. It’s a great kid’s activity. It’s perfect for a crowd.
Despite being quick and easy to pull together, just quick hands, these ice cream bon bons make a big impression. They are different from the usual plate of cookies or brownies and looks far more fancy and elegant than the effort put into them. Hard to beat that!