Have I mentioned that I ♥ Sundays?
Yesterday, I went to the farmers market to replenish my cherry tomato supply, and I scored a couple new patty pan squashes that I didn’t take photos of because it was Sunday and I couldn’t be bothered to do anything I didn’t really want to do. And photographing squash wasn’t that high up on my list.
But, thankfully, there’s always the internet. (Source)
I can’t remember what the farmer called it (to be honest, I wasn’t really listening, because after he said “these 2 are my favorite” I was sold), but I got the stripe-y kind in the middle. The yellow one with the green stripes running down the nubs? Yep, that one.
And it was a MONSTER. It weighed in at nearly a pound (15.8 ounces to be exact).
I also got one of these all green ones. Again, I don’t remember the name (nor do I care).
After the farmers market, I did my usual Sunday morning routine (yes, I have a Sunday routine. Yes, I do realize how lame that makes me. No, I don’t care, but thanks for asking.) which included weeding, harvesting, fertilizing and all around loving on and whispering sweet nothings to my garden plants.
After mowing the lawn, I sat in my lounge chair and finished my book, Sister of My Heart (read my review of it here…wow, I was fast on that one!). I swear, nothing beats the smell of freshly mowed grass. Except maybe freshly baked chocolate chip cookies…or freshly baked bread.
After working up an appetite with all that sitting around and reading, I grilled up the monster almost-1-pound-stripe-y-patty-pan and ate it the whole dang thing, along with some kale chips because the kale forest is threatening to take over the garden.
There are no words to describe this ice cream. Just make it. Trust me on this one.
Lavender Vanilla Coconut Milk Ice Cream (Makes about 3 cups, which, if you are at all like me, will be 2 servings)
- 1 cup almond milk
- 1 cup coconut milk
- 1 vanilla pod, whole
- 1 T lavender leaves
- stevia, to taste
- smidgen of salt
Blend everything and chill in fridge for at least 2 hours. Pour into ice cream maker and follow manufacturer directions.
Look how you can see the flecks of vanilla in there. Those flecks are like little tiny particles of wonderfulness.
The ice cream does get a little icy after a day. I think if you used all coconut milk, that would cut down on that a bit, but I was worried that the coconut flavor (which I don’t like) would overpower the lavender. As it is, you can’t taste the coconut at all.
You see that mug that I served my ice cream in? I made that. (How’s that for making food and other stuff…eh??) I took a pottery class a few years ago, and I made a ton of mugs and bowls and plates, but this mug is by far my favorite.
Do you have a routine on Sundays? Or any day?
Sadly, today isn’t Sunday. It’s Monday, and I have a date with Shaun T in a minute. Insanity waits for nothing, not even ice cream.
Oh, hows this for awesome? I have a KABOCHA SQUASH BLOSSOM!!! Remember when I planted the seeds just to see what would happen? 5 plants are growing, and one has a blossom!! Boo-yah. I know some kabocha lovers who might be jealous.