Ryan’s work for Emmanuel.
Made of walnut and finished with beeswax, mineral spirits, linseed oil.
Ryan’s work for Emmanuel.
One hot sticky Sunday we packed a picnic and went to spend the afternoon on the banks of a river. It was the perfect slow afternoon savoring the hot sunshine and the cool water.
Because he can’t resist fishing when he’s near water, Ryan used a plastic bottle to catch minnows in the stream. Catch and release. I hunted for periwinkles and cheered on his fishing.
And because it’s what he does, he found a treasure in the ditch beside the road when we pulled over to check river access. A hardened steel 24inch ruler with all the tiny tiny increment measurements he wants.
It’s been too long since we talked about ice cream. After all, it’s one of summer’s primary food groups if you count popsicles, smoothies, and milkshakes in there too.
I think the biggest thing I miss being dairy-free is ice cream. It might even beat out butter cravings. Fortunately we live near an inspiring ice cream shop that turns out some of the best dairy-free ice cream that is on a rotating flavor schedule so I never get tired of a flavor.
But really, you can’t go out for ice cream every night. So I started playing around at home. We made some delicious sorbets. But this new try is the kind of thing you start thinking about in the middle of the afternoon and can’t always wait until after dinner. Perfect for midnight snacking straight out of the container. But also fancy enough to serve in pretty glass dishes with pretty silver spoons that you’re selling for a friend but had to sneak into a photo.
This isn’t a very original recipe, since cherries and chocolate have been put in ice cream since the beginning of ice cream. There are fresh bing cherries at the farmer’s markets right now, so it’s time to get your hands dirty (literally) and make some cherry ice cream.
Most cherry chocolate chunk ice cream recipes call for pureeing some or most of the cherries into the ice cream. I prefer it with the cherries just chopped and mixed in. It makes each bite explode with the distinct flavors of cream, cherry, and chocolate. But if you want it to be more pink, puree a couple cherries into the milk before churning.
Cherry Chocolate Chunk Ice Cream
Two 13.5 oz cans of full fat coconut milk
2 Tablespoons corn starch
1/2 to 1 cup of pitted chopped bing cherries
A healthy sized pinch of salt
A dash of vanilla
3 T of sugar or honey
a generous 1/2 cup of chopped chocolate or chocolate chips
Mix the corn starch into a bit of the room temp/cold coconut milk to blend. Heat the rest of the coconut milk to a simmer in a saucepan, then stir in the corn starch mixture until completely smooth. Add everything else but the chocolate and chill completely.
Freeze according to your ice cream makers instructions. (Add the chocolate during the last couple minutes of churning).
In our effort to squeeze in as many camping trips as possible during the sunny months, we went camping over Fourth of July. Really, the holiday was very accommodating to fall on a Friday to give us a three day weekend. We escaped to the mountains away from the crowds and the noise. Up to where showers are optional and housework is minimal.
We drove up to the Icicle Creek area outside of Leavenworth, WA. And since one of the friends we went with had spent a summer backpacking the area, he knew all the secrets. Such as where to camp to avoid the masses of generators and crowds and stereos of the normal campgrounds, yet still on a creek for water. We’re really starting to get very attached to the blessing of a 4runner that allows us to use out-of-the-way-not-a-campground sites. Ryan has almost won me over to an additional 2 inches of lift. Almost. But then I try to get into it in a pencil skirt and all bets are off.
We hiked to Stuart Lake one day. It was longer, buggier, and colder than we expected; and as beautiful and worth every minute as we’d hoped.
Ryan took a nap break.
Andrew fishing a Nalgene out of the lake.