Resistance is futile; when flowers collect in vases under my roof my camera comes out and the shutter clicks like the baseball card in the bicycle wheel spokes of a pre-teen.
Flowers are an optical playground; exposure, saturation and aperture all waltz around one another, creating almost audible images. I love it. And so I share, once again, a ton of photos without purpose. 
I’ve been enjoying myself far too much in the kitchen lately, meaning my once-kicked sugar habit is now on reprieve. An ice cream maker was finally added to my arsenal of small appliances, and it’s been busy churning frozen greek vanilla bean yogurt (what a mouthful!) nearly every day.
The greek frozen yogurt I’ve been making is wonderful when fresh, but I find that it freezes hard as a rock, making it cumbersome to scoop and serve a day or so after making it. So I gave in to a more traditional ice cream recipe, and made it a little lighter. And bonus!, it includes two of my all-time favorite flavors: vanilla and strawberry.
This recipe also had the benefit of an extra taste tester since my sister-in-law is in town. After touring rainy Olympia like we should have done as residents long ago, it was nice to unwind to a little ice cream served in a soda fountain glass, garnished with a fresh strawberry.
It’s also such a delight when my husband and his sister can play with Margot in the adjacent living room while I’m busy in the kitchen. During the work week when I’m at home alone, and Margot begins to cry, I usually keep working and holler “it’s okay honeeeey!” until I can hurriedly stop what I’m doing and rush to her aide. I already sound like a terrible parent, but I still have a house to run! Okay Moms, time to reassure me that that’s a sort-of normal thing for us to do.
Vanilla Bean Strawberry Swirl Ice Cream
Ingredients
2 eggs
3 cups of 2% milk
2 cup half and half
1 1/4 cup sugar
1 Vanilla Bean – slice lengthwise and scrape caviar, discard bean
1 tsp salt
2/3 cup sugar free organic strawberry preserves
Directions
1. Using whisk attachment in mixer, beat eggs until light in color. Add sugar and beat until creamy. Add milk, half and half, salt, and vanilla bean caviar and stir well to combine.
2. Pour mixture into ice cream maker and freeze according to manufacturer directions. In my Cuisinart ice cream maker, it takes approximately 30 minutes to get a decent texture, but it still requires several hours freeze time to get a solid ice cream scoop.
3. Approximately five minutes before completion in ice cream maker, stir in half of the strawberry preserves.
4. Spoon ice cream out into 2 quart glass casserole dish, swirling in the remaining strawberry preserves.
5. Freeze for 2-5 additional hours, or until firm.
Notes:
In my Cuisinart ice cream maker, it takes approximately 30 minutes to get a decent texture, but it still requires several hours freeze time to get a solid scoop of ice cream. If you plan on making this ice cream for a group, or would like it ready by a certain time, I recommend giving yourself six hours to let the ice cream set.
Recipe adapted from Apple A Day: Oklahoma Farm Style Ice Cream.
On a scale of one to ten of crunchiness, I am a solid four. I wear Chacos with skirts when the weather is nice, I enjoy hiking and camping, and I recycle diligently. I used to compost back in Oklahoma, but since the garbage disposal came into my life, composing, for me, has gone the way of the dodo.
My suburban sympathies have increased lately, mainly because after too many college years living in virtual squalor, or living sustainably as I used to say, having a new home in a beautifully manicured neighborhood is a luxury I don’t want to give up. I’m also a mom now. That’s my crunch-factor explained.
My love for Olympia, WA runs deep, probably because its residents are crunchy to every degree, delightfully so. The scale of normalcy is tipped in this area: you have your hardcore vegans, deadheads, potheads, animal-lovers, retired liberals, young adult leftist-liberals, off-the-griders, music junkies…the list goes on and on. Regardless of their subtle differences, this weekend they all combined forces to celebrate Life in the Procession of the Species in downtown Olympia.
A friend told me about the Procession of the Species going on this last weekend, which I hadn’t heard of before. The website describes it as a ‘joyous, spontaneous artistic pageant where community members celebrate their relationships with each other and with the natural world’.
Locals create costumes of creatures and dance, march and parade through the streets as a sort of nod to Mother Earth. Twice a year this Procession goes on, once in Spring and once in Fall.
I was super impressed by the creativity and effort that went into the floats, and costumes — many of which utilized recycled materials. Particularly interesting were the large scale floats depicting a whale, giraffe, sea slug, and virus. I’m still wondering how many plastic bags went into the weaving of the whale.
Flamingos on stilts, hopping frogs, and dancing flies all punctuated the lively procession. Participants of all ages (even babies in carriers!) animated the colorful costumes, in a fun and celebratory way.
And true to Oly form, vendors on location sold vegan sweets and healthy eats. Isaac and I split a chicken & vegetable plate from the Quinoa Kings. It was impeccable street food, the likes of which I haven’t seen in Bakersfield, CA or Norman, OK, the two less crunchy cities I’ve lived in.
For this, and many other reasons, Olympia, WA is a strong contender for the city we plan to retire in.
Yea Yea Pueblo 