friday favorites + froyo!
Oh rain, you can stop at any moment. Really, I'm waiting. Please stop.
Jake and I are heading wine tasting tomorrow followed by a night of kid free camping. So obviously the rain stopping is much needed. Otherwise I will just be hanging out at the wineries all day. Wait, that might be ok.
Last weekend I made this strawberry-rhubarb frozen yogurt with my new ice cream machine (mama's day gift, love!). It is sweet and tart, just how I like my froyo.
adapted from: Green Kitchen Stories
1 pound of strawberries, chopped
1/2 pound rhubarb, sliced (add less or more depending on how tart you like it)
1 vanilla pod, seeds scraped out
2 cups greek yogurt (full-fat plain yogurt works too)
1/2 cup agave syrup or honey
Using a medium sauce pan, add strawberries, rhubarb, vanilla seeds with pod and 4 tablespoons of agave. Bring to a boil, cover, reduce heat to simmer and continue to cook for 10 minutes. Once the fruit can easily be mashed, remove the pod (I like to save mine, simple rinse under water and add to sugar for vanilla sugar) and mash up the fruit. (This is also really good just like this, I spread some on a piece of toast, yum. Once mashed, please in fridge to cool.
In a medium bowl, take 3/4 of the cooled fruit mash and add yogurt and the remaining agave. Pour mixture into your ice cream machine and follow instructions per your machine. Mine took about 18 minutes.
Remove paddle and fold in remaining fruit mash. Pour into a freezer proof container and freeze until firm. Mine took 1 1/2 hours.
P.S. take a scoop or two and add to your smoothie.
Here is my Friday favorites list. Happy Weekend! xxoo
For my love of beets and goat cheese
Nectarine pizza with basil, yes please
Can't get enough stripes!
Time to bring out my dehydrator
Linen baseball sweater from J.Crew
I dream of these boots
And these one's