Well, it's now official. School's out for summer! I have earned my masters degree in science, and I'm 1/3 done with the program. And while I'm taking the summer off, the journey's still not over, folks! I'll resume classes in San Francisco after the move. For now, I'm still happy to answer questions on the blog. I'm also volunteering at the local hospital in the Dietetics department, so stay tuned for updates.
As the burden of classes, reading and homework has lifted, I've had more time to spend on some leisure activities, such as gardening! I am most pleased to report the husband and I have successfully cultivated both tomatoes AND broccoli on our little urban balcony. For all you naysayers who accused me of not having a green thumb, I say... HA! My plants are still alive! We have three tomatoes ripening, and I expect to be eating at least one on a salad before the weekend.
I've also been spending time in the kitchen, of course. The weather here has been HOT, HOT, HOT, so when I eyed an old-school Popsicle mold at the store the other day, I just had to have it. Our first batch was a tart strawberry creme, but I've already been thinking of what the next batch will be. They key to making popsicles is simple-- take your favorite fruits or juices, add a little sweetness, puree it all together, and freeze. Below is a list of flavors I intent to try this summer. I hope it inspires you to enter the FRO-ZONE as well! Happy summer all.
Pleasing Popsicles for Pretty Hot Days
Lemon Basil Creme
Adjust your recipe for the number of molds you have. For creamy pops, use plain or vanilla yogurt. Add a sweetener of your choice to taste. Liquify in the blender, pour into molds and freeze for two hours or longer. To loosen pops, run mold under very hot water for a few seconds. Enjoy!