Independence Day is my favorite holiday (Halloween being a close second). This nation comes together to celebrate our patriotism and independence and all of those Summer traditions we love, like cookouts, days on the lake or at the beach, and warm, late nights with friends and family.
A little-known fact about me is my obsession with ice cream. Mint Chocolate Chip is my absolute favorite but I’m super into trying non-traditional flavors as long as they sound appealing. So after making an effort to be more conscious of where our food comes from, I decided that making my own ice cream would be a must (and because organic ice cream is a little pricy). I was also very intrigued about making ice cream without an ice cream maker and if I’d like it just as much. I tried the yogurt to frozen yogurt suggestion I’ve seen everywhere (simply sticking a yogurt cup in the freezer) and did not like the flavor or texture one bit so making ice cream from scratch was going to be interesting.
As I mentioned in Sunday’s post my husband and I are heading to North Wisconsin on a 4th of July vacation. In fact one week from now, we will be boarding a plan and checking out of reality for one full week. I’m looking forward to the rest, relaxation, weather (it will be much cooler), time spent with my love, and of course the lake and nature’s beauty.
Who am I kidding, I’m really looking forward to eating. There are certain things I miss about the great state of Wisconsin and one of those things happen to be certain foods. Real cheese curds, Italian House bread, Point Root Beer, Frostie Freeze ice cream, Culver’s, Ella’s Deli, Sprecher’s Hard Root Beer … believe me, I’m anticipating a 2-3 pound weight gain. However, I’m also looking forward to grilling out as much as possible. At our little oasis in Park Falls, I cannot wait to light up the grill and enjoy all the flavors of summer. Continue reading