Dallas, Texas

A weekend well spent in Dallas, TX. Family fun time at the Perot museum and Deep Ellum on Saturday, then a solemn Sunday morning spent at the Dealey Plaza. The Perot museum was a multi-floor STEM focused museum. Hunger drove a quicker pace through the final mechanical engineering floor, so if we revisit, we will start from the bottom up on a full stomach.

I recommend visiting Deep Ellum in the daylight hours, it turns into a party area at night, with bar culture that spills into the streets. We ate Tacos, and attempted to ride the bus back to our hotel – but after waiting at the stop, and watching our bus speed past us without a glance in our direction, we chose to walk. Parking in downtown Dallas is reminiscent to any major city, where paying to park at every location can eat into your travel budget in the most frustrating way. I once paid $30 to park for two hours in a parking garage in Los Angeles, never again. When we travel, we walk, or we try to use public transportation to avoid tons of parking fees and sketchy parking situations. Downtown Dallas is more walkable in some areas than others, so just plan accordingly.

The JFK Assassination site and Sixth Floor museum visit was an austere examination of a painful moment in American history. Though a dark and tragic entry point to the life and legacy of JFK, the assassination site experience solidified for us the lasting impact of his work, and provided a meaningful place for reflection on the highs and lows of American potential. Our propensity for both good and evil is expressed to both extremes, often. Explaining this to children in a way that emphasizes the good can be a challenge, but we work hard to highlight the instances of love we see in every bad situation. When witnessing tragedy, it’s prudent to “find the helpers,” as Mr. Rogers says.

We look forward to visiting Dallas again soon, but perhaps Houston should be our next travel destination — I’ll take any travel tips you have for the biggest city in TX!


Wild Blackberry Swirl Ice Cream

Wild Blackberry Swirl Ice Cream | Yea Yea Pueblo

Wild Blackberry Swirl Ice Cream | Yea Yea Pueblo

I’m assuming that the dry summer weather caused a smaller yield in Washington’s Wild Blackberries than it did last year because as I paced the perimeter of a few blackberry bushes near the local dog park, I saw that the majority of the fruit had dried out. Or the smaller-than-average crop meant perhaps other like-minded people had harvested the bushes before I had.

Wild Blackberry Swirl Ice Cream - Ingredients | Yea Yea Pueblo

I didn’t really let it deter me. On one foot (and in Birkenstocks, no less) I balanced precariously over the thorny bushes to reach the wonderful Washington Blackberries sitting atop the bushes; the same berries that were probably out of reach for more cautious foragers. I have the scratches on my arms and the snags in my favorite shirt to prove it. While I stomped around in the thorny brush, Margot sat in her carseat in the shade nearby. She was more interested in her hand than my foraging. Babies. 

Wild Blackberry Swirl Ice Cream - Ingredients | Yea Yea Pueblo

Last year, our over-abundance provided me with enough blackberries to make preserves. I even shipped a few jars to family members in other states. This year I only came out with a pint or so. At the suggestion of my dear friend Rachel, I decided to turn my small yield of berries into ice cream. That Rachel is full of good ideas.

Wild Blackberry Swirl Ice Cream - Ingredients | Yea Yea PuebloWild Blackberry Swirl Ice Cream - Ingredients | Yea Yea Pueblo

Using the same concept I did for my Strawberry Swirl Ice Cream, I made my Vanilla Bean Ice Cream Base and swirled in homemade Blackberry syrup. The great thing about this recipe is that you can omit the Blackberry syrup-making process and substitute for another fruit syrup, fruit preserve or topping of your choice. Throw in some chopped up cookies or candies, chopped nuts, or even caramel sauce! The possibilities are endless.

Wild Blackberry Swirl Ice Cream - Tools | Yea Yea Pueblo

Wild Blackberry Swirl Ice Cream | Yea Yea Pueblo

Wild Blackberry Swirl Ice Cream Recipe


2 Large Eggs

1 1/8 Cup Sugar

1 Vanilla Bean

2 Cups 2% milk

1 3/4 Cup Half & half

1/4 tsp of Xanthan Gum

1 Cup Wild Blackberries

1/2 Lemon, juiced


1. Slice the vanilla bean length wise using a paring knife, then scrape the caviar using a spoon.

2. In a large bowl, mix the eggs, sugar and vanilla bean caviar until well blended. Slowly add in the milk, and the half & half. Next sprinkle in the xanthan gum. Allow ingredients to incorporate while you work on the blackberry swirl syrup.

3. Rinse blackberries, and pick through, ensuring there are no stems or other debris present, then put into food processor. Squeeze half a lemon (less is okay) over the blackberries and blend until smooth. Over a bowl, strain the blackberries through a sieve, making sure that all the juice is extracted from the berry pulp. Set blackberry syrup aside. Discard pulp.

4. Pour ice cream mixture into ice cream maker, and allow it to churn for about 20-25 minutes. Watch it closely. When the Ice Cream reaches the rim, turn off the mixer and spoon ice cream into a freezer-safe container. Slowly drizzle blackberry syrup over the ice cream and swirl in with a spoon. Be sure to fold the syrup into the lower layer of the ice cream as well. Freeze for an additional 2-5 hours until the ice cream reaches a scoopable density. Serve and enjoy!


– I originally blended the blackberry syrup directly into the ice cream mixer, creating a delightfully colorful, and less marbled ice cream. The taste was still wonderful, but for that marbled affect, use the above instructions.

– Xanthan gum is used in my ice cream recipes to keep this lighter ice cream base from become icy. It works wonders!

– Follow this vanilla ice cream base recipe and add fruit preserves straight into the ice cream mixer. This is another great way of having a fruit-swirl ice cream of your choice. But be sure to keep an eye on it, when you add more volume, the changes of an overflowing ice cream machine run high.


Take your lemon and vanilla bean discards, place them in a pot with water and let it simmer on low as a natural air freshener. I like to save up a few vanilla bean pods for the pot so the fragrance is extra sweet.

Natural Air Freshener | Yea Yea Pueblo

Margot + Bananas

Margot - Five Months | Yea Yea Pueblo

Margot - Five Months | Yea Yea Pueblo

We couldn’t ask for more when it comes to our baby girl. Margot is healthy, easy-going, and beautiful. She’s hitting all her baby milestones rather early and our job as parents has been as smooth as silk. At her four month appointment, her pediatrician approved a slowly-integrated menu of solids, a welcome change.

Margot - Five Months Old | Yea Yea Pueblo

Margot - Five Months | Yea Yea Pueblo

While I was still pregnant, my sister-in-law Anna and her fiancè  Jonathan were gracious enough to gift us the Baby Bullet to help our transition into solids further down the line. It sat on the shelf until this glorious day when Margot was finally ready to sample solids.

Of course I was there with my Canon, ready to document the auspicious occasion.

We pureèd bananas with water and hoped for the best, and the best it was. Margot absolutely loved her soupy bananas, and grabbed for more any time the spoon was in her reach. It was adorably messy and incredibly time consuming.

Bottles feed her much quicker, but we all seem to enjoy the novelty of a new phase.
Margot - Five Months | Yea Yea PuebloMargot - Five Months | Yea Yea Pueblo

To bring her into the world was amazing enough, but to see her eventually initiate tummy time on her own and unsteadily hold her head up by herself–that was inconceivable! Now she can sit up and eat semi-solids. We are but quieted wallflowers. Our Margot is growing up in a flash and there is nothing we can do to reel it in. Her teeth are coming in! She loves bananas! She loves Radiohead lullabies! She giggles and crawls after our elderly Beagle, Yango. With every new day of life she becomes more animated.

Is there anything else to do but resign ourselves to the inevitability of growth? But I suppose, as she grows, we do too. Vicariously and metaphorically.

Margot - Five Months | Yea Yea Pueblo

We were lucky enough