We have carrots - lots of carrots! They are mature enough - although I suspect in another 7-10 days they will be perfect - so I picked a few in the "thicker" areas of the carrot patch to give the others more room to grow. The triplets all said they wanted one and while I didn't quite believe they would actually eat them (raw, right out of the garden - just rinsed a tad), they actually did...and they LOVED them! I ran inside to grab the camera and catch my little bugs bunnies in action. They ended up eating about 5 EACH - not a bad way to get toddlers to eat veggies:) Robert barbecued chicken this evening, and we had corn on the cob, rice, and a delicious salad made with my very own lettuce and carrots, so fun!
Grandpa gave us one of his ice cream makers (he has started making some really "gourmet" flavors!) and although we haven't branched out much (we've made about 4 batches of good 'ol vanilla), we are just loving being able to make our very own homemade ice cream! Today I let the kids sit on the counter after I had everything assembled so they could watch it mix and spin - which was fine until Oliver tried to stick in his hand and Audrey tried to stick in her face!
After playing around with the recipe a bit - here is the "best" version of vanilla ice cream we've come up with so far! I'd like to do a little research on how to make a lower fat version - I can't even IMAGINE how fattening this is (and it's so yummy I simply can't eat just a small portion!)
Super Fattening (and delicious) Vanilla Ice Cream
(made in Cuisinart Frozen Yogurt, Ice Cream & Sorbet maker)
1.5 C whole milk
3/4 C sugar
3 C heavy whipping cream
2 tsp vanilla
Mix whole milk and sugar in a mixer by hand or on low for 1-2 minutes until sugar is dissolved. Add heavy cream and vanilla. Pour into ice cream maker and let mix/freeze for 25 minutes. Pour into freezer-safe bowl and let harden to desired consistency!