I would say we are officially settled in Kansas. I say this because I just pulled a batch of granola from the oven. I view the task of stirring granola every few minutes as it bakes in a low oven as a sign that life has slowed enough to allow for such time-consuming pleasures. If you’re curious, my go-to granola recipe is by Pam of Three Many Cooks.
I want to address something that’s been weighing on my mind for a few weeks. When we told people in California that we were relocating to Kansas, they all but threw a pity party for us. I’ve come to understand that everyone’s mental image of Kansas is flat, dusty and desolate. And full of tornadoes. So not true! The northeastern part of the state (where we reside) is green rolling hills with lots of trees and rivers. Now, that’s not to say that western Kansas isn’t flat, dusty and desolate. I’m just saying not all of Kansas is like that.
Thanks for letting me get that off my chest. We’re really enjoying living here. It’s definitely a slower-paced lifestyle. Just today, I learned that the secret to making a weekend seem longer is to reeeeeelaaaaax. I need to stop acting as if accomplishing everything on my to-do list is the only thing that makes me feel good. A sense of accomplishment has always been too closely tied to my happiness.
Not an hour ago, I had a huge recipe flop. All I have to show for my hard work is a page of conflicting recipe notes, too much flour on the counter, and a sunken brownie fudge pie that contains too little sugar. I decided to fight the urge to buckle down and master the recipe. Instead, I made 5-ingredient blueberry sherbet with ingredients I already had on hand.
It’s no brownie fudge pie, but it’s definitely a tasty ending to Sunday supper.
I used 1/2 cup of sugar in my batch to make it as sweet as grocery store ice cream, but you could lower it to 1/3 cup and still get great results.
Try smashing a few mini scoops of this sherbet in between chocolate graham crackers. Chocolate and berries were made for each other. Proof.
- ½ cup sugar
- 1½ cups frozen blueberries
- ⅔ cup Greek yogurt
- ⅓ cup heavy cream
- 1 teaspoon fresh lemon juice
- optional: chocolate graham crackers
- In the bowl of a food processor, add the sugar. Pulse it for about 20 seconds to make it superfine. Next, add all the remaining ingredients and puree for 1 minute. Scrape down the bowl and puree again for another minute.
- Freezer according to your ice cream maker’s instructions. Mine only took 10 minutes in a frozen bowl.
- Optional: scoop between graham crackers and freeze.