After I started to feel better with the help of some antibiotics, my husband and I headed to Vermont for my second downhill skiing experience ever. As we drove to Vermont, my husband told me, "not all mountains are created equal." Truer words have never been spoken. I did not realize how flat the bunny hills in New York were compared to the bunny hills in Vermont. My first day in Vermont, I headed to my "Learn To Ski" class thinking I would show everyone how those "Vs" or "pizzas" were done. To my shock, we actually went to the top of a big hill and the instructor sent everyone down already weaving in and out as if they had been skiing their whole life. Everyone that is, except for me, who stood on the top of the hill shaking in fear and refusing to move. The instructor had to come back up the hill to get me, literally holding my hands the whole way down the hill. After recovering from that embarrassment, I improved. I am pleased to announce that by the time we left, I was going down the green trails, weaving in and out, all by myself.
Since returning from Vermont, I participated in a Scavenger Hunt and learned how to shoot a bow and arrow, while pretending I am as badass as Katniss Everdeen. Finally, I managed to come good on a promise I made about a month ago now and make a simple coconut ice cream.
Coconut Ice Cream
Ingredients:
2 13.5oz cans of coconut milk
1 cup of sugar
Preparation:
Bring the coconut milk and sugar to a boil and then let them simmer for approximately 10 minutes.
Allow to cool in the refrigerator overnight.
Churn in your ice cream maker.
Note: This ice cream tastes best after it has just been churned. I have made a couple of ice creams with coconut milk now and it never seems to respond well to freezing. It becomes kind of chunky. Nonetheless, if you eat this ice cream immediately after it has been churned, it is very refreshing.
Until next time, keep calm and get your ice cream eating on!
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