Emily is in college. Therefore, all of our money goes to college and, simple everyday expenditures need to be contained. Little things like $3 coffee — or a $7 lunch. No big deal on the coffee. Scott brews a pot every morning that could rival the best baristas. Watch out Starbucks!
I don’t like to proselytize, but there are times when you simply have to share crucial, vital information. Get the word out and make it stick. As it happens, this is one of those times. I’ve told you about Scott, my husband and grill-master. What I may not have mentioned is that his ascension to grill-master came when I purchased a book for him on Father’s Day — 10 years ago. Steve Raichlen’s, How to Grill has transformed my husband from a “hot dogs, hamburgers and an occasional steak” griller to a “make my own rubs, sauces, tend to the pit ” connoisseur. He has wood chips and planks, mops and buckets, a smoker and a gas grill – and he knows how to use them. Which brings me to today’s post.
sweet peach ice cream with floral honey and a crunchy almond streusel–Mmmm!
I’ve been holding out on you. Not intentionally. It’s been frenzied here lately and though I made this ice cream several weeks ago, I hadn’t gotten around to posting it. In fact, I made this as an homage to National Ice Cream month (July). I guess life got in the way. I’m sorry.
Between our nieces visit, having Emily home and an impromptu night out with friends, I’m afraid my waistline is showing the effects of overindulgence. Time to make some adjustments. My plan is to heavy up on the vegetables and lean proteins and scale down on most carbohydrates — especially processed sugars and white flour. And I may give up (wince) wine.
Just when we were getting used to having a two-person household, chaos ensued. Well, not chaos, but definitely more activity. As Emily was finishing up her last week of summer classes, our nieces came for a visit. So suddenly, our quiet little house went from two people to six. Talk about feast or famine.