Remember a few weeks back when I posted about this ice cream on Instagram? IT’S FINALLY HERE – and I am pumped to share it with you guys today. It’s my first recipe feature over on Food52, and I couldn’t be more excited about this twist on my favorite ice cream of all time, mint chip. Plus, when better to deliver this green recipe to you all on then on St. Patrick’s Day. Hap-hap-happy day! I didn’t think ice cream could get any fresher than mint, but then with the addition of this magical green tea – IT DID. And it naturally colors the ice cream green, which let’s be honest, it’s just not mint chip if it isn’t minty green! Really excited about this one – head on over to Food52 to get my recipe! (Or click here.)
Scott and I just got back from our weekend in Phoenix. It was so great to be back with our families, soaking up the sun, wearing sundresses (me, not Scott), drinking our favorite ice coffee from our favorite hipster cafe, back in our favorite old neighborhoods recounting memories from our college dating days at ASU. Lots of favorites. Lots of memories. Lots of sunshine. Lots of family time. It was absolutely perfect. Having lived in California before moving here to Colorado, we are used to color and sunshine. This was our first time visiting home since the cold Colorado winter killed everything here and left us experiencing our first real winter amongst snow and sticks for trees. Needless to say its been a very big adjustment, and what use to look dead, dry, and colorless to us in Arizona now looks like a tropical paradise. THE COLORS. The leaves! The flowers! The warmth, and THE SMELL.
I cried the first time we went to the airport to leave this weekend. That’s right, the first time. Because apparently when you purchase a plane ticket several weeks in advance it does not guarantee you a seat on the plane. They oversold our flight Sunday afternoon and we got bumped. On our way out to Phoenix Friday morning they oversold our flight as well, but two lovely people volunteered their seats and we got to make our flight. However, we did not get as lucky on the way home and, well, they reimbursed us a nice amount and guaranteed us seats on a flight home first thing Monday morning. We got to go home and spend one last night soaking up that gorgeous Arizona sunset and precious time with our families. I was not mad one bit. Until we showed up for our Monday morning flight to another delay. We had to sit on the plane for an hour and a half, in seats several rows apart, while they replaced a faulty computer system. Then I got a bit fussy. When we finally landed on Colorado ground it felt like a miracle that we had made it home. Well to this home. It feels like we still have so many. Home for Scott and I as a couple still feels like California, home as in where our families are is Arizona, and home as in where we are living and working currently is Colorado. It has been a crazy three years of marriage moving around all over the place, and has been filled with great experiences, but I’m ready to find a spot we really dig and stay put. Grow some roots. Who knows when that will be, but I’m ready. As of right now I am still depressed to have left Phoenix and our families, but happy to be back creating yummy content to share with all of you.
Speaking of content. I may or may not get a lip-smacking recipe up for you this Thursday. Seeing as Friday we leave for a camping adventure with a couple of friends in Great Sand Dunes National Park here in Colorado (where I will be shooting a recipe or two to share with you in the coming weeks!). However, this means very few days to get work done this week and I have a couple new projects I need to get cracking on between our trips (which I am crazy excited about) – so that might mean having to wait till next week to share the deliciousness I’ve already cooked up for you (such as this sammie and these donuts I teased you with last week). So I promise, if not this Thursday, then next week – and I’ll make it a special double feature to make up for my absence! It will be one heck of a tasty week. Then month. Then year. I love my job – and I love all of you who make my work so rewarding. THANK YOU.
Thanks for sticking through this photo-less, text-full post with me, things will be back to normal in my next post! I hope you all have a stellar week!
(And don’t forget to get my matcha mint chip ice cream recipe here!)
Be sure to follow me on Instagram and tag photos you post of my recipes with #FWmakers so I can see!