How is it to go from city to country life?
From lots of honking (the car alarm in the Wegman's parking lot was nothing) to chirping birds.
'Round here it gets dark at 9:30 and the sun goes down slow.
You might pass by a tractor on a main road.
Or have to slow down when you see deer near the sputtering gravel road.
We like to eat ice cream after family dinners. And then stay in the living room working on projects and reading.
It's comfy and homey and provides you with a good dose of family (and pets).
And we don't lock the doors when we go to the supermarket.
Where we get our popsicle molds… in my opinion, the most important kitchen accessory you'll buy this summer!
Luscious cherry yogurt popsicles
Adapted from Dine and Dish blog
Makes 4 (about 4 oz) ice pops
½ cup fresh cherries, stems and pits removed
½ TBSP honey
½ TBSP fresh-squeezed lemon juice
¾ cup (6oz) yogurt (I used Stoneyfield vanilla)
2 TBSP milk
½ TBSP brown sugar
½ tsp fresh-squeezed lemon juice
In a food processor or blender, mix the cherries, honey and ½ TBSP lemon juice until it becomes a smooth mixture with a few chunks of cherry.
In a separate bowl or measuring cup, combine the yogurt, milk, brown sugar and ½ tsp lemon juice.
Prepare 4 popsicle molds and spoon or pour ½ of the yogurt mixture evenly into the bottom of them. Top with the cherry mixture. Finish off by topping them with the remaining half of the yogurt mixture.
Place popsicle stick into each if they don't come with them. Freeze 4-8 hours or overnight. When ready to enjoy, run mold under warm water, then gently remove for serving.