Chicken and Rice Soup

In another battle of "all if your food is going to go bad," I won, not the garbage can!

You will need: 

Leftover chicken

32 ounces of chicken stock 

One carrot

An onion

Thyme

Brown rice

A can of kidney beans

Chop up the carrot and onion. Throw everything in a stock pot except the rice. Bring to a boil. Add in the rice and simmer (does anyone know what that REALLY means?). I just turn the heat down and walk away. If I hear a distant bubbling, I return and turn it down more. When the rice is tender, your soup is done!

Mini Ham Sandwiches

Because nothing makes you more creative than a short timeline, I decided to make my "football food" for Coburn's birthday at 3. Party starts at 4:30, and...I was picking up a friend at the airport at 4. Way to go with your excellent time management skills! Good thing I'm teaching life skills to the future generations: we're screwed. Sorry!

Anyway. I decided to make these little delicious ham sandwiches that I saw on Pinterest. But, because God likes to intervene in mysterious ways that I don't understand, my phone would not load the recipe that I had pinned. So, I made it up, loosely based on what I remembered from my 3am pinning frenzie the night before (I watched a show about Hollywood murders, then tried to go to bed... Another brilliant idea by Erin).

You will need:

9x13 pan

Package of Hawaiian sweet rolls

Chive and onion cream cheese

3 Aged Swiss sandwich slices 

1 package Thinly sliced Black Forest ham

1/2 tbsp Onion flakes

1 tbsp Worcestershire 

3/4 cup melted butter

1/4 Parmesan cheese

You don't have time for music. You are in Marshawn Lynch Beast mode. Turn the stove on and put the butter in a pan to let it melt. Don't let it burn!  Open the Hawaiian sweet rolls and cut them in half. Now, place all of the bottoms in the pan. 

Layer two pieces of ham on each roll. Tear the Swiss cheese slices into four pieces each and place those on too. Next, spread the chive cream cheese on the top buns and place them on top. 

Your butter should be well past melted by now and hopefully you have already removed it from the heat. Add all of the other ingredients, except for the Parmesan, into the butter and mix. Pour the mixture over the top of the rolls. Sprinkle the Parmesan over the top. 

Put some foil over it, grab your coat, and drive to the airport ( or if you are normal, leave it sitting for at least 20 mins).

Send a text to Yoda telling her you need the oven two minutes before you show up.

Put the little sandwiches in a 350 degree oven for 15-20 minutes. 

Delight in how your little sandwiches bring Packer and Viking fans together for more than two seconds. And then win the real reward: hanging out with Jasper.

Acorn Squash Slices

Shannon, this is for you. I hope you can have brown sugar. Maybe you need to send me a list of foods you can have. 

Anyway, I bought an acorn squash for God knows what reason. It just felt right.

Then I did my usual "let this thing sit in the fridge forever" trick. It really inspires me to get creative. 

I cut the squash in half, gutted it, then sliced it.

Next, I realized that my cookie sheet was at school, so I put all of the slices in a ziplock bag. Guess how many days it took me to remember to bring the pan home..... 3. Luckily, there was no mold growing, and so far I'm not sick. I think we're in the clear. 

So, I tossed in some olive oil and brown sugar and shook it around in the bag. 

My oven was already at 400 degrees from making corn bread muffins (substitute coconut dream for milk and you'll never use cows' milk again). Lay the squash flat on the cookie sheet and cook for 5 minutes. Take a fork and turn over the pieces. Cook for about 15 more minutes.

I actually totally forgot about them and I think they were in there for more like 20-25, so they are a little more soft, and the pan was harder to clean because brown sugar and olive oil make black tar that requires a copper scrubber to remove. 

So, don't do that. Set a timer.

But, delicious either way!

Pressure Cooker Experiment aka everything is broken and I can't tell the difference between pork and beef

So, I went to visit my 97 year old Grandma the other week.  I affectionately refer to her as Mum. Mum, in her old age, does not give a shit.  She tells it like it is.  I walked in to her apartment at Bayview Manor to "Your purse is huge.  Go get one out of my closet.  Why do you need a purse that big? I never used a purse that size.  I'm sure that there is one in the glory hole that you can have." The "glory hole" is what she calls her walk in closet that I have to go through about every two years and eliminate all of the empty cookie tins and other weird stuff that she saves, like boxes with no lids.

Anyway, I left with a purse, a tin of cookies, and a pressure cooker.  After asking other people what to do with it, and Googling directions, today I dove in to pressure cooking.  It's weird.

So, first of all, I got confused.  I had a cut of beef that the guy at the store said would be good for pot roast and I also had some pork shoulder.  The pork shoulder ended up in the pressure cooker.  My bad.

What you need:
A pressure cooker (this one is electric)
3lbs of beef roast (chuck roast apparently is good)
salt, pepper, and garlic powder mixed together (enough to rub on the roast)
beef broth (a can)
3-4 carrots, peeled and cut into bite sized pieces
2 sweet potatoes cut into bite sized pieces
2 onions (small sized, or 1 big one) cut into quarters
1.5 tbsp. Worcestershire sauce

 

So, first, put on an apron.  I would also advise investing in some good tongs.  Mine suck, and I ended up grabbing a hot slab of meat with my hands.
Turn the pressure cooker dial to about 300 and heat up some vegetable oil in it (about 2tbsp.)
Brown the roast on all sides.  This was when I started to swear and grab random utensils in an attempt to flip the 3lb slab of raw meat, almost dropped it, and then grabbed it with my hands. Nothing like blood all over your hands and counter.
Don't give up though, you have a pile of raw meat waiting for you.  Once the meat is browned, rub the salt, pepper, garlic powder mixture on it.  Then, pour in the beef broth and the Worcestershire sauce and add in the onions.
Now, you get to figure out how to close the lid of the cooker.  Right tighty would be your first guess.  WRONG.  It goes left, of course! HAHAHAHA.
Now you are going to "bring it up to pressure".  I'm not sure what that means.  I turned up the heat to high, and put on the little screw top thing, which was broken.  So, steam was escaping the entire time. Thanks Mum!  I was not discouraged by this discovery and just continued on.
After 30 minutes, I "released the pressure the quick way."  I think that if I had a fully functioning pressure cooker, I would have removed the little cap.  Since mine was broken, I just opened it up.  I tossed in the carrots and sweet potatoes, closed it back up.
I then let it cook for another 15 minutes.
When I "released the pressure the quick way" again, I realized that I had put the pork shoulder in because the meat was very white.  I've talked about my relationship with pork before...I'm scared of it being raw. So, I got out my trusty meat thermometer to make sure it was done. Nothing.  Broken. yep.
So, I took the pork and veggies out of the pressure cooker, and cut that bad boy up.  It was looking a little pink, so I tossed it in the oven for 10 minutes at 350.  Done and done. It's delicious.

How to not look like a whore in red lipstick

I think I'm pretty good at wearing red lipstick. I'll work on being humble tomorrow.

Here are some examples: 

Red lipstick is easy if you have the right tools and apply it correctly. Also, you need to find a red that is good for you. I like matte reds and my two favorites are Ruby Woo and Russian Red by MAC. 

To do red right you need:

Lip liner (I use MAC Cherry)

Lip primer

Lipstick brush (thin angled brush) 

Lipstick

Here is a photo collage of the steps followed by instructions: 

So, first exfoliate your lip by gently brushing it with your toothbrush. Next apply your lip primer. 

If you look closely, you can see the scar on my face from being savagely attacked by a cat at the age of 12.  It scabbed over and I looked like a freak for about a month with my "half stache." Middle school is a cruel, cruel place. I'm sure my floral MC Hammer pants didn't help.

Anywho. Next, apply the lip liner. Make sure it is sharpened. If not you won't get a crisp outline. 

Now, take your brush and fill in your lip with the lipstick. I only use the tube directly on my lip when reapplying because it's much quicker. Applying with a brush lasts longer. I usually only need to reapply because I was eating a burrito. 

Go figure. 

Now, go out and wear red lipstick! You will immediately feel 10x hotter.

Cilantro Lime Brown Rice

I did it! After three different versions I think I figured it out.  I have recreated the Chipotle Cilantro Lime Rice!
So you will need:
1 tbsp. oil
2 cloves of garlic (minced)
some salt
1 cup brown rice
2 cups of chicken broth (or if you are a veg head, vegetable broth)
juice of about 1 lime
1/3 cilantro (chopped)

So, take the garlic, rice, some salt and pepper and toss it in a pan with the oil.  Mix that stuff around for about 2-3 minutes, until the rice is starting to look a little translucent.  Next, add the broth and lime juice and pinch of salt.  Bring all of this to a boil.  Cover before you turn it down to low.  Set a timer for 40 minutes.
I use this time to check what's going on in the world, or Facebook stalk.  Maybe you could paint your nails, or take a shower.
Come back in 40 minutes and remove the rice from the stove.  Fluff that stuff up with a fork, mix in the cilantro and dig in.
It's not as good reheated, so invite over some friends to eat with you, or just consume an ungodly amount of rice.  Or cut the recipe in half.

Here is how the recipe looks on my fridge:

Again, you're welcome.

Printing on Fabric

I've been stenciling for quite a few years. Mostly because I'm too lazy to learn how to screen print, and partially because you really have to use your brain to do it. And we all know there is nothing more satisfying than using your brain, then getting to tell everyone how smart you are.

I will pass on my tips, techniques, and info here. Do with it what you will.

I use overhead projector sheets to make my stencils and I use an exacto knife. You'll also need screen printing paint and a roller or paint brush.

Start by thinking about your design. 

This is what I decided on. Next, get a sharpie and your overhead projector sheet. Draw the design on to it. Remember that what you cut out becomes ink and what you leave will be the fabric you are printing on to. This is the tricky part for those of us with poor executive functioning. Take your time. I like to go super slow and do random things in between like go to Target and buy a new vacuum, or reapply my makeup (favorite time wasting activity). 

Look at that!

Now, you get to start the fun part...

Decide if you are going to use a roller or a paint brush. If you roll, you get more crisp lines and even paint, and you get to say cool things like "oh I'm just rolling out this stencil, then I'll be right over." If you use a brush you can get more precise shapes and you don't have to worry about extra paint at the edges of your stencil. Your choice, I could care less what you do. 

Now, position your stencil and use your method of choice (I did both for this project).

Don't use the paint directly out of the container, use a leftover babyshower plate. Sometimes you might want to add a little water to the paint. Don't add too much or it will bleed out and ruin the crisp details of your stencil.

When you are done let it dry completely (or use a hair dryer to speed up the process because obviously, waiting is for losers). 

When it is dry, use a piece of shit towel and lay it on top of the fabric with the paint side up. Turn your iron (that you "inherited" from your first college roommate) to the highest setting. Iron the entire surface, holding the iron in place for a ten count before moving to the next space. I kinda do this half assed and have never had an issue, but I'm trying this new thing called following directions.

Now, you've got some cool fabric!

Sauted Apples and Balsamic Pork

So, this month I decided that I would have a budget and do the "envelope" method.  So, if you get the great joy of hanging out with me this month, please excuse me as I dig through my bag and try to take cash out of the appropriately labeled white envelope.

 Anyway, this endeavor made me really think about buying food.  I eat out a lot, and I throw away a ton of food too.  It's actually pretty horrible.  I buy groceries and then I am too lazy to make anything with them and end up eating a burrito instead.  So, I made a nice little grocery list, and I have been cooking up some gems!  I spent $75 on food that I am hoping will last two weeks.  So far I am almost one week in and I already have almost a week of leftovers freezing! It's like I'm a regular budgeting house wife or something.
anyway, here is a recipe that I made up for the pork chops that I bought.  As always, if there isn't a measurement...just toss it in.

You need:
Two pork chops
balsamic vinegar
butter
an apple thinly sliced
salt and pepper

So, put about 2 tbsp. of butter in a pan and melt it.  Add the apples and sauté until softened.

Place your two pork chops in a baking dish.  Salt and pepper those bad boys.  Dump the apple concoction on top.  Toss in some chunks of butter.  Pour in the balsamic vinegar (about 1/3 cup) but making sure that the apples are saturated and that there is some liquid in the bottom of the dish.

Toss in the oven for about 30 mins.  Use a meat thermometer to determine if it's done or not.  I think you can get worms or something from raw pork...gross.

Roasting a Chicken and Making Some Stock

Do you find yourself at Fred Meyer much more frequently than you should? Have you started referring to it as just "Fred's," like you're going to your friends house? Is this just a problem Alexis and I have? Will Jasper's 1st birthday be in the Starbucks seating area of the Greenwood store? I wonder.

Anyhoo... I was wandering around like a vagabond the other day when I decided to buy a whole chicken. Impulse buy. It sat in the fridge until I thought, shit, that thing is going to go bad! I better cook it! That was at 7:30 on a school night. Not recommended. It turned out pretty good for my first roasted chicken (I've done a turkey before and I'm thinking that story will make a November debut on my other blog...)

So here is what I made up from my minimal experiences with catching turkeys and ovens on fire.

Sesame Roasted Chicken

You will need:

Whole chicken

Sesame oil

Sesame seeds

Meat thermometer 

Corningware (you really need a roasting pan, but this huge ass Corningware that Chris Galloway gave me was perfect)

Pepper

So, take all the gross shit out if the inside of the chicken. Rinse it out and then pat it dry. There was a whole bunch of fat hanging down from the chicken's "bottom", I cut that off. Plop the bird into a pan. Flip its' wings behind its' head.

Now, you're going to stick your hand in between the chicken skin and meat on its breasts. Don't get too excited, it's actually pretty gross.

Once it's separated, take some sesame oil and spread it on the meat under the skin.

Spread some all over the outside of the bird too. Next, grab some sesame seeds and sprinkle them on the chicken. Crack some pepper over it and put it in the oven at 375F for about 1 and a half hours (thermometer should read 180),

Look at that beautiful bird!

Now, it's almost 11. Stick that thing in the fridge and go to bed. When you wake up in the AM, check your phone to find out that two staff are sick. Look longingly at the chicken thinking about all the great things you could do with it if you were only a stay at home unwed, childless woman. 

When you get home, pick the chicken. 

Then, realize you do not have a carrot, celery, or an onion. Being the intelligent, multi tasker that you are, throw on your gym clothes and walk to the gym. After working out, stop at QFC and buy the necessary ingredients.

Now, I will share my experience: as I checked out at QFC, the checker told me to have a great night. I exited and was literally drenched in water. Like, I looked like I got sprayed with a hose. God had decided to create some sort of freak storm system that lasted for only the entirety of my venturing outside of my house. Not to worry, I'll just walk a mile up hill in my wet socks since I'm all sweaty anyway. 

So, here is how to make chicken stock from your chicken carcass.

You need:

A chicken carcass 

Garlic

Pepper

2 bay leaves

Thyme

Basil

1 Onion

1 Carrot

2 stalks of Celery

6 cups of water

Put all if this shit in a pot (chop it up first), if I didn't give you a measurement just shake until it looks right.

Bring it to a boil. Cover it, turn down the heat to medium low, and go take a shower. In about 2 hours, turn it off and drain it into a bowl.

 Let it sit for about 30 minutes then transfer into jars for storage. 

Done and done. 

Overnight Jar Oatmeal

We need to have some real talk. This is my serious face:

Like my pink lipstick? Neither do I. 

Anyway: Snickers and Caffeine are not food groups. So, that's what I needed to say. I feel better. Here is how I dealt with my issue, it's just a suggestion.

This recipe is from Crystal. She saved my life this summer. I was on this really healthy eating kick of starting my day with coffee and a donut from the Safeway Starbucks, not eating again until 4 which would be a Snickers Almond and either a Pink Rockstar or a Go Girl! Energy drink. Sometimes I would sneak in a burrito.  I cried, a lot. Now I know why! I was starving and full of caffeine and sugar. 

Anyway, my cry for help went out via text one night and this was what really got me back on track. Eating a good breakfast does wonders. 

You will need:

A jar or container with a lid

Oats (doesn't matter if they are minute or not)

Stuff to put in your oats 

Some sort of milk product

Isn't that super specific? My first go around I used almond milk and brown sugar. Start by putting in the oats (whatever you think is a good serving size), then pour in the milk until it covers the oats and is a little bit over (I wanted to write 2-3 centimeters, then thought you would all judge me, but now I'm doing it anyway). Drop in the other goodies, give it a little swirl or stir, put the lid on and put it in the fridge.

Go to bed. Do all those adult things like flossing, washing your face, putting on anti wrinkle cream, putting in your sexy bite guard. In the morning, you will have a delightful little treat waiting for you!  

I have done a ton of variations and so far I have found coconut dream as your milk, dried cranberries, and brown sugar are staples. There are tons of options!

Roasted Veggie and Kale Salad

So, this salad takes a lot of prep, but come fall I am imagining all sorts of variations. And, I always think that I'm going to be one of those people that preps ingredients to just have laying around in the fridge to casually toss together into an amazing salad. I think that would require me to stop making casserole and eating Mac and Cheese, so no thanks.

I had this salad at Starbucks the other day for lunch. It was pretty good, and after adding some of the salmon that I shared at the beginning of the week, it was a well rounded little meal. 

I decided to recreate it. I have some suggestions of things to do differently, and my measurements aren't exact, because generally when I cook I just throw shit in until it tastes right. So, approximations of final measurements are below, along with some smart ass remarks.

Listen to something you can sing along to while you make this, because you're going to be chopping, roasting, steaming, and tearing for a while. I chose Wavves, then put on 500 Days of Summer until I started sobbing and my new MAC mascara blinded me. Then I listened to Beachwood Sparks and Dinosaur Jr. So, do what you will.

You'll need:

A bunch of kale

1 butternut squash

1 head (bunch? Crown?) of broccoli

1 bunch of beets (approx 1lb)

1 cup cooked brown rice

1 head of red cabbage

Cooked salmon (or some other protein, I bet beans would be good, or chicken, or steak, or if you're a real hippie: tofu)

Dressing:

1/3 cup tahini

1/3 cup water

2 cloves garlic (minced)

1 tbsp sugar

Alright, get your apron on. Turn up your music and touch up your lipstick. 

Wearing lipstick while cooking is not only recommended in books about being a good hostess from the 1940s (because you never know when someone might drop by) but it keeps me from eating all the ingredients because I don't want to mess it up.

The oven is going to be at 400 F forever, so turn on a fan. 

Start prepping your ingredients. Cut your butternut squash in half lengthwise, carve out the seeds, and put 1/2 in a shallow baking dish. Put in the oven and bake for about 40 mins. The other half can go somewhere else to do something special with later (your choice...send me ideas, mine is sitting in the fridge). While this is happening, wash the rest of your produce. Cut the beets into quarters. Wash the kale, tear it into bite sized pieces and toss it in your salad spinner ($3 at ikea!!). You could use this time to cook your brown rice as well (except it won't be done yet).

Take your beets and toss them in a ziplock with olive oil and pepper. Shake it something fierce (I had a ex boyfriend tell me he missed me something fierce one time...I thought it was adorable until he got another girlfriend, anyway back to the salad). 

Place on a baking sheet in anticipation of the butternut squash being done. Pull out the squash and do a switcheroo job. As the beets are roasting, take a fork and begin trying to peel the skin off of the squash. Godspeed!

Cut it up into little squares and then repeat the ziplock olive oil trick.

Switch! Beets out, squash in.

Cut up your broccoli and steam it. You still want it to be crunchy.

Slice the cabbage.

When the squash is done let it cool. Put all if these ingredients in the fridge. Go to a Grey Gardens themed party. Go to sleep. Wake up in the morning to grey skies. Put on MAC dubonett as a "fall" alternative to your normal whore of Babylon Russian Red.

Toss everything together in a... You guessed it PYREX bowl.

Whip up your tahini dressing. Throw that in there too. Eat up!

Soy Ginger Salmon

Nom nom nom. This is pretty tasty and easy to do! I whipped up the marinade and then went to rescue my dad who had managed to lock himself out of his house. The spare key that is normally hidden was on my key chain of course, because being a hot mess runs in our family like a hot temper, being hot, and all other hot things (eating hot pockets, for example). Anyway, the salmon sat in the fridge marinating for about 6 hours.

Then, I cooked that shit up and ate it while listening to the Rilo Kiley Pandora station and drinking flavored carbonated water, because that's how I roll.

You'll need:

1 and 1/2 tbsp brown sugar

1/3 cup soy sauce (I actually used liquid aminos because I am secretly a dirty hippy)

1tbsp red pepper flakes

2tbsp honey

1tsp fresh ginger (grated)

1 clove garlic (minced)

Now, put on your apron. The more frills the better. You should probably also be wearing your new fabulous red lipstick, Ruby Woo. Matte perfection. Ok.

Put all if the ingredients in a bowl (Pyrex, duh) and whisk it up. Take your salmon fillet and toss it into a 1 gallon freezer ziplock bag. Pour the marinade in, making sure to get the brown sugar out of the bottom of the bowl. I think it's the most crucial ingredient. My grandma Joanne once made a comment about how my Uncle Scott added sugar to his spaghetti sauce. I think this was a "bad" thing. Whatever, that sauce was delicious, and sugar makes everything better. You go Uncle Scott!

Now, seal the bag and let it sit in the fridge. 

Go save your dad, then drive to school and sit at your desk. Maybe write a parent letter and make some copies. 

When you come home, get out that Skanka pan, oil that baby up and cook your salmon!

I also cooked some red potatoes as a side. Super simple: boil potatoes, drain, add dill weed and garlic salt, toss in your racist Paula Deen pan and cook with a tiny bit of olive oil until brown. 

Yum yum. Dinner is served (who needs vegetables anyway?)

Carne Asada round número dos

Ok. Take all your ingredients for yesterday with one exception: swap out the cumin for ground chipotle pepper. Don't measure anything, just guess. 

Toss all your ingredients into a blender and blend until smooth. 

Coat the steak in the mixture and let it marinate over night.

Go get your nails shellacked. Pick a super obnoxious red.

Now, because your nails look so fancy, invite your friends over to eat Carne Asada tacos. 

When they are done, they will all lay on the floor and you will play a variety of rap music including, but not limited to Ludacris, Wu Tang Clan, and Outkast.

Katie's getting married!

Carne Asada...kinda

I love mexican food. This is common knowledge. For my birthday I insisted on burritos and far too much tequila. If I am feeling sad, I go get a taco. If I'm celebrating something, I'm going to cheers you with a burrito. If I'm bored I'll go to the store and get supplies for carnitas. 

So, it's Monday, and I find myself at Central Market in Shoreline. I was hungry, so I had no right to be grocery shopping. I ended up with the most ridiculous assortment of crap (bin bin rice crackers, bulk orzo, a snickers almond, and two bottles of kombucha) but also the ingredients for Carne Asada. So... here is how I made it...I'm Irish and from Ballard, so it's SUPER authentic.

What you'll need:

1 jalapeño, gut and seed that little guy

2 cloves of garlic minced

1/4 cup olive oil

A shit ton (or handful) of cilantro, chopped

About 1 tablespoon white vinegar

Salt and pepper

1 teaspoon ground cumin

1lb steak (mine was labelled "carne Asada" but you could use flank...I think it's the same, who cares? It's beef, it's thinly sliced.)

Chop all of the shit up and whisk it together. Pour it over your meat. Let it marinate  in the fridge while you go hang out with Lindsay and eat a sandwich. Then take a nap.

After your nap, wash your face and then grill your Asada. I used my new grill pan from ikea because I live in an apartment and don't have a grill. The grill pan is Skanka brand, so it was my obvious first choice when selecting which one I needed. 

Make sure to turn in the vent for your stove and turn the burner to hi. Oil the pan so your Asada doesn't stick.

It only needs the tiniest bit of grill time. Then let it "rest" for a few minutes. I reapplied my makeup. That seemed to be the perfect amount of time.

After it is done resting, slice it up and make a taco, burrito, or whatever the hell you want.

Speed ice cream

So, I hate waiting for literally 24 hours to eat delicious ice cream. This made me decide to read seventy million cooking blogs and figure out how to make a custard taste of ice cream without having to actually make custard. I'm a genius, I know. And also very humble. So here is a blueberry ice cream recipe. Apparently blueberries have had one hell of a season because they are practically handing them away like zucchini at the store.

Without further bullshit, here you are:

You need-

2 cups blueberries

2 cups half and half

1 can sweetened condensed milk (it should be 14oz)

1 cup heavy cream

1 tsp. vanilla

So, get out your "vintage" blender and blend up those blueberries.

Set them aside. Combine all other ingredients in a bowl and whisk them together. Pour this mixture into the ice cream maker.

Sit on the couch and begin writing your blog entry about this and do the dishes that you just got dirty.

Now would also be a good time to put on some music, maybe sit on the balcony for a bit. It takes my ice cream maker about 25 minutes to get to the consistency of soft serve, which is what you're going for. 

Once you are at soft serve status, pour in the blueberry purée. 

You'll need a spatula to get it out of the blender, and it will take a good 5 minutes to look like you actually added it, but be patient because you get to eat this ice cream today!the blueberries are going to make the ice cream soupy again, so let your ice cream maker do its thing and go change your sheets.

Look at you go! Made your bed and now you can sit in it and eat ice cream!