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First of all, I wanted say a big thank you to all of you who reached out after my last post. All of your messages were so welcome and warmly received. I send love back to all of you, especially to those of you who shared your own stories of loss with me. I’ve been slowly but surely finding my way back into myself, one slow, quiet day at at time. I recently came across a beautiful poem by Pablo Neruda that I’ve been thinking of often:

“The days aren’t discarded or collected, they are bees
that burned with sweetness or maddened
the sting: the struggle continues,
the journeys go and come between honey and pain.
No, the net of years doesn’t unweave: there is no net.
They don’t fall drop by drop from a river: there is no river.
Sleep doesn’t divide life into halves,
or action, or silence, or honor:
life is like a stone, a single motion,
a lonesome bonfire reflected on the leaves,
an arrow, only one, slow or swift, a metal
that climbs or descends burning in your bones.”

So I’ve just been living in the middle, with things neither great, nor terrible, and I have to tell you, it feels pretty good. As hoped for, October was really peaceful. I’ve been focusing on getting our home back in order as we spent most of August and September turning it inside out in order to move the girls into a shared bedroom. We have been spending a lot of days unapologetically home in our sweat pants, going for small outings to visit friends, pick up loads of books from the library, and short jaunts to the grocery store to get ingredients for dinners.

Our meals have stayed pretty basic: risotto, soups, roasted vegetables, ramen, fresh pasta, roasted chickens but I’ve been really enjoying my time in the kitchen again, which is no small thing. I almost always have at least one of my kids under my feet, standing next to me on a step stool, or literally clutching onto the tails of my apron begging for tastes of Parmesan cheese, thin rounds of carrots, or dipping their fingers in mayonnaise and dressings. Often it’s both of the girls together bickering over who gets to dump the ingredients into the food processor, and who got to push the pulse button more times.

Lulu has been my big kitchen “helper” lately. She loves mixing things together and it’s a great way of letting her get familiar with the ingredients that will end up on her plate. She’s not a big dinner eater, often deciding that she “doesn’t prefer” her dinner and asking to be excused barely having taken a bite. However nonchalant she feels about eating, she loves cooking with me, and I happily embrace that.

One meal that is happily devoured by everyone at our dinner table, Lulu included, is simple, satisfying Chicken Noodle Soup. There’s no clever twist on my recipe and you could probably search the Internet and find a dozen similar recipes. It is basic, rich, fortifying, and wonderfully simple. The key to this recipe is using homemade stock, nothing quite compares to it. If you have the day to while away you could make the stock the same day, if not you could use previously made stock, saving the chicken soup bones and ends to make a whole new stock for the next round of soup.

CHICKEN NOODLE SOUPPIN

I usually start with either the leftovers from the previous night’s roasted chicken, or roasted chicken breasts. For the roasted chicken breasts I simply place 2-4 large bone-in, skin-on chicken breasts on a roasting sheet, drizzle them with olive oil, season them with kosher salt and freshly ground black pepper and place them in a 375º oven for about 35-45 minutes, until their internal temperature registers 160-165º F. I remove them from the oven and allow them to cool before removing the skin, peeling the meat from the bones and shredding it with a fork (reserving the skin and bones for stock). You really only need two roasted breasts for this recipe, but I always roast four and use the others for enchiladas, salads, mac and cheese, etc.

CHICKEN NOODLE SOUPPIN

Other than using homemade stock their’s no real secret to this recipe, it’s important to add the ingredients in careful order so that nothing becomes overcooked, season as you go, and I’m a big believer in cooking the pasta on it’s own before adding it to the individual bowls of soup. I don’t like the starch that pasta adds to the soup when the noodles are cooking in the soup itself, and I can’t handle the mushy, swollen bites of pasta in my leftover soup. It’s worth bringing a separate, heavily salted pot of water to a boil and cooking the pasta al dente. I love to serve this soup with my garlic bread.

CHICKEN NOODLE SOUPPIN

CHICKEN NOODLE SOUP

Ingredients.
leftovers from 1 whole roasted chicken or two whole roasted chicken breast, shredded
6 cups chicken stock
1 large yellow onion, diced
1 large carrot, sliced
2 celery stalks, sliced
2 cloves garlic, minced
1 bay leaf
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon each: dried oregano, dried parsley, dried thyme
1 pinch each: nutmeg, paprika
1lb bow tie or penne pasta
1 tablespoon extra virgin olive oil
kosher salt
freshly ground black pepper

Directions.
In a large dutch oven, heat the olive oil over medium heat, add the onion. Sauté until the onion is translucent and just begins to brown around the edges, about 5-7 minutes. Add in the garlic, carrots, celery, herbs, nutmeg, and paprika. Sauté for another couple of minutes before adding the broth and chicken. Bring the soup up to a nice, gentle simmer. Season to taste with salt and pepper. Discard the bay leaf.

Bring a large pot of salted water to a boil. Cook about 1/2 cup of pasta per person until al dente. Drain the pasta and add a bit to each bowl before topping off the bowl with the hot soup. Mix gently together and enjoy.

PRINTABLE RECIPE.
CHICKEN NOODLE SOUP

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September is usually my favorite month, I usually love everything about it. I love the slow slide from summer into fall; the crisp cool mornings and warm afternoons; the pull to open bottles of red wine. I look forward to September all summer, but this year I was not at all sorry to rip the September page off of our calendar. I’ve hesitated to share more, but what I’ve experienced are universal experiences; experiences that many of you have been through or might go through someday. Beyond that, I don’t know how to write without being honest and transparent.

At the end of August I got two pieces of sad news: at my eight week ultrasound I learned that my pregnancy wasn’t viable, and someone very dear to me, a wonderful woman named Linda, would be passing away. The first two weeks of September passed in a strange blur of anxious anticipation, denial, and grief. I was able to get to Seattle to say goodbye to Linda, and I’m so grateful for that. I’m also incredibly grateful to have friends who don’t point out how sick and sad and tired you look, but instead literally offer you a shoulder to cry on. I had a miscarriage in the middle of the month, in my tenth week of the pregnancy. A week later Linda passed away.

We just got home from a trip to Seattle to celebrate Linda’s life, and we managed to have some much needed fun with our family and friends. I am ready for a really peaceful, cozy, quiet fall. I’m working on my own, with Kyle’s unwavering love and support, and with a counselor to let all of the stress and anxiety of the last month melt away, to experience and process the grief that comes with loss, and I’m slowly getting back on my feet physically and emotionally. I haven’t been cooking too much, mostly reverting to comfort food basics.

I recently went for an acupuncture appointment with a woman I’ve known and seen for years. She asked me, “Are you eating well? I know you know how to cook.” I know that what she meant was that I know about nutrition; I understand what’s good for me, and what’s not. But what I heard her ask was, “Are you nourishing yourself?” Feeding ourselves is about so much more than our ability to take food from our oven and put it on our table and into our bodies. Appetite is about more than our basic need for calories.

I’ve been thinking a lot about what I come here to write about, and when it comes down to it it’s less to do with the recipes than it is to do with the way our stories and lives intersect with food and nourishment. We all have our own ways of showing love, and mine, in a big way is through food; through nourishing the people I love. Food is an incredible way to transmit love. I know how to cook, to feed, to nourish others, but nourishing myself is something I am slowly learning to do more of… and something I certainly need a lot of right now.

I think it’s fitting that the first things I’ve cooked since getting back up on my feet are roasted chicken, ramen with tofu, chicken and dumplings, and chicken noodle soup. These all start with the same base: chicken stock. At first I was pulling stock from the freezer, but then I started making it again. Stock is the most basic thing, it takes very little effort and energy to make, but the end result is something that is fortifying, comforting, and nourishing. It is also the type of cooking that leads to more cooking because stock is only one ingredient in a meal. Once the stock is made you have to ask yourself, “What do I want to make with this?” Making stock is the first step in creating a nourishing meal.

I approach making stock in two different ways: sometimes I find whole chickens on sale and the price is worth making stock from the whole bird; most of the time I make stock from the bones and leftovers from a roasted chicken dinner. I also use a mix of whole vegetables and vegetable scraps. Throughout the week I keep a sealed container in the refrigerator for all of those vegetable scraps: carrot peels and ends, tops and bottoms and peels of onions, the base of the celery stalks, the woody ends of garlic cloves, the stems from a bunch of parsley, etc. When it comes time to make stock I add those to pot along with an addition chopped up carrot, celery stalk, or roughly chopped onion if needed. Sometimes I accumulate enough over the course of the week that I don’t need to add any additional vegetables. I also add in a handful of fresh herbs like parsley, rosemary, thyme, and sometimes sage or oregano, depending on what’s plentiful in the garden. A bay leaf and a palmful of peppercorns round out the stock.

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All of these vegetables are added to a pot with the whole chicken, or the chicken backbone, bones, and leftover meat. The lot is covered with cold water and simmered on the stove for hours. The result is something far beyond what you can ever buy in a can or box of store-bought stock; it’s like the difference between a Bud Light and a craft beer. Homemade broth is rich, gelatinous, and incredibly flavorful. I’m presenting you with both versions of my stock: the version made with whole, uncooked chicken, and the version made from leftovers.

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CHICKEN STOCK (TWO VERSIONS)

For both of the following recipes you can use whole vegetables, scraps of vegetables, or a combination of the two. For ease I’ve just listed the amount of whole vegetables I use, along with the fresh herbs and seasonings. In the winter I’ll use dried herbs, usually about a 1 teaspoon each of parsley, thyme, and rosemary. The broth can be used right away, refrigerated for up to a week, or frozen in a large Ziplock bag for up to three month… if you wanted to be really organized you could measure the stock out into quarts and freeze it. Most recipes call for broth measured by quarts. On a side note: I know some folks who make their stock in a slow cooker, leaving it to do it’s work while they are at work themselves. I don’t own a slow cooker and have actually never used on, so I can’t attest to this. But if staying home while your stock simmers isn’t an option, you might give it a try.

Chicken Stock (from a whole, uncooked chicken)

Ingredients.
5-6 qts cold water
1 whole 4-5lb. chicken
3 carrots, very roughly chopped
3 celery stalks, very roughly chopped
1 large onion, very roughly chopped
3 whole garlic cloves, left whole or gently smashed
1 bay leaf
large handful any combination of fresh herbs: thyme, rosemary, oregano, parsley, sage
1 tablespoon whole peppercorns
kosher salt

Directions.
Wash the chicken by scrubbing it well with kosher salt inside and out. Rinse it well and place it in the bottom of a stock pot (or a large pot with a lid). Add in all the vegetables/ vegetable scraps, herbs, bay leaf, and peppercorns. Season well with salt.

Fill the pot with cold water. Bring it to a boil and simmer vigorously for 10 minutes. Turn off the heat and let it settle. Using a large soon scrape the foam from the top of the pot and discard it. Bring the stock back to a simmer, cover, reduce the heat and simmer very low for at least four hours, adding water as needed. If I’m home I’ll let it simmer for up to eight hours.

Turn of the heat, remove the lid and allow the stock to cool. Season to taste with additional salt. Once it’s cool, pour it through a fine mesh strainer into another pot, discard the chicken and vegetables. Chill the stock completely in the refrigerator, then skim the layer of fat from the top of the stock and discard it. Put the stock in a sealed container and refrigerate, or freeze it.

Chicken Stock (from leftovers)

This first version is made from chicken leftovers. This is a great way to get quite a few meals out of one bird, and the way I make chicken stock most of the time. Most often when I roast chicken I cut out the backbone to speed up cooking time, I simply add this

to my container of vegetable scraps and use it the next day along with the neck (usually tucked into the bird cavity when it’s butchered), the chicken carcass and bones, and any leftover chicken meat that we didn’t eat. I find that this stock is just as delicious as stock made from a whole bird. Sometimes it even has more flavor since the chicken has been seasoned and roasted along with herbs and lemons. Yet another approach is to roast four bone in, skin on chicken breasts. I simply season the breasts with olive oil, salt and pepper and roast them at 375oF on a baking sheet for about 30-45 minutes depending on the size of the breast. They should register 165o-170oF. Then I let them cool, remove the skin and pull the meat from the bones. Use the meat for meals and the skin and bones for broth.

Ingredients.
5-6 qts cold water
1 whole chicken carcass, neck, backbone, etc., or the bones and skin from 4 roasted chicken breasts (see recipe notes above)
3 carrots, very roughly chopped
3 celery stalks, very roughly chopped
1 large onion, very roughly chopped
3 whole garlic cloves, left whole or gently smashed
1 bay leaf
large handful any combination of fresh herbs: thyme, rosemary, oregano, parsley, sage
1 tablespoon whole peppercorns
kosher salt

Directions.
Place all your chicken scraps in the bottom of a stock pot (or a large pot with a lid). Add in all the vegetables/vegetable scraps, herbs, bay leaf, and peppercorns. Season well with salt.

Fill the pot with cold water. Bring it to a boil and simmer vigorously for 10 minutes. Turn off the heat and let it settle. Using a large soon scrape the foam from the top of the pot and discard it. If you’re making your stock from leftovers you won’t have much foam accumulate. Bring the stock back to a simmer, cover, reduce the heat and simmer very low for at least four hours, adding water as needed. If I’m home I’ll let it simmer for up to eight hours.

Turn of the heat, remove the lid and allow the stock to cool. Season to taste with additional salt. Once it’s cool, pour it through a fine mesh strainer into another pot, discard the chicken and vegetables. Chill the stock completely in the refrigerator, then skim the layer of fat from the top of the stock and discard it. Put the stock in a sealed container and refrigerate, or freeze it.

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  • Angela - My heart hurts to read this. Linda was a lucky woman to have a friend in you. Miscarriage grief is complex, filling as it empties. It is the grief of who was to come and who is no more, but without a face to grieve, the physical pain, the guilt. It all sucks so much. I am so sorry. I hope you give yourself time and space to grieve and hurt. I am so sorry you and your family have suffered this loss. Sending you lots of love and well wishes. (also, chocolate chip cookies by the handful)ReplyCancel

    • kacieblogs@gmail.com - Angela, Thank you so much for the incredibly kind and open note. Sending love back to you… and chocolate chip cookies, for sure! xReplyCancel

  • lindsay @ rosemarried - I’m so sorry to hear about your losses. Thank you for writing beautifully and honestly, and for posting such a simple and nourishing recipe. I hope you’re finding peace, wellness, and nourishment for the soul. Sending love your way.ReplyCancel

  • Meg - I’m so sorry, Kacie. I just experienced a loss myself. Wishing you healing and happiness in the months to come. <3ReplyCancel

  • Sheena - Sending my love and prayers to you Kacie. I am sorry to hear of your losses.ReplyCancel

  • Stephanie - I love you and Im so sorry for all that you have been dealt this month. Beautiful thoughts and words to reflect upon and honor this time. XoxoReplyCancel

  • Renah - Kacie, I love your laugh and ability to nourish. I’ve been thinking of you often and will be praying comfort and if you ever need a shoulder, mines here—ReplyCancel

  • lisaquadrat - I am so very sorry for your losses, but I am very happy that you are surrounded by people that help you to get through the dark times. Sending you healing vibes and much love, LisetteReplyCancel

  • anja_cieri - Feel so sad for you… I lost my first baby 1year ago in 20 weeks. And end of September my second in 8 weeks… I know how you feel. Lots of love Kacie.ReplyCancel

  • Linnea - I am so so sorry for your losses, Kacie. I hope you’re feeling buoyed with hope and the possibility for new beginnings with each day that passes. Thinking of you lots. Keep hanging in there and keep cooking.xoReplyCancel

  • Rebeka - Kacie, I’m so sorry for your losses. I know I’m really late on this comment. I hope things are getting easier by the day.ReplyCancel

  • gaby - Oh Kacie, I’m so sorry to hear this. I’ll be thinking of you xoReplyCancel

These past few weeks have been hard. So hard that I’ve hardly opened my computer for anything other than to watch reruns of Gilmore girls or plug somewhat numbly away at work deadlines. I wish I had a recipe polished up for you today, goodness knows I have a few that have been waiting to make their debut for the past month, but today I just wanted to come say hello. I am taking things one day at a time; focusing on my amazing husband and my wonderful kiddos, feeling lots of gratitude for everything we have and taking lots of deep breaths. I know I’m not alone in these hard seasons; I send my love out to any of you who might also be walking through hard times, and I hope you have as much love and support in your lives as I do.

I’ve been spending lots of time sitting out in the backyard watching the kids play in their playhouse, pluck parsley leaves to nibble on, and make mud pies. I love watching them gather their buckets and pails of water and squat down next to the sage, rosemary, and thyme plot where Gigi has, in addition to the herbs, planted bunches of fake flowers, and make a big, giant mess. It generally begins innocently enough, with a genuine attempt at making a mud pie. But soon enough it devolves into muddy chaos which leads to lots of laughter, hosed off hands and feet, stripped off clothes, and multiple baths and loads of laundry per day.

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Since I don’t have a recipe for you, I thought Gigi might be willing to share her recipe for making the perfect mud pie. She was… “I use mud and water and put it in a bucket and let it dry. I get the water from the big hose and I get it by myself. I put it in a bucket. I carry the water over in the bucket but sometimes in the watering can but not all the time to the dirt and you dump it out, and scoop it up and put the dirt in the bucket and I mix it with a shovel or a spoon from the playhouse. I leave it in the bucket for, like, 20 hours and keep it forever.”

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  • Allison - Sorry things have been rough. Hopefully better times ahead! If you are looking for ideas for a blog post…..I would love to see your garden! I see bits of it here and there but would love to see all the beds and different containers and what you have planted. My garden was pretty sad this year, but hoping next year we can get a better start and spend more time on it.ReplyCancel

    • kacieblogs@gmail.com - Thank you, Allison. Oooh that’s a great idea. It’s coming together for fall. It always feels like it’s “unfinished”, but I have a feeling it’s always going to be like that. I should have Kyle do a raised bed tutorial too.ReplyCancel

      • Allison - Yes, I’d love to see the raised bed tutorial! We need to build some. Your garden looks great to me-but I know what you mean, it seems like there is always something that needs to be done!ReplyCancel

  • MamaTito - This is so cute! I want some mud pie!ReplyCancel

  • MamaTito - I’m sorry it is a tough time – seasonal transitions always get me. I hope those sweet mud pies warm the soul. I am a mama with younger ones, trying to get this whole “new food” thing to be exciting. If no new recipes come to mind, feel free to try mine with your kiddos (keep in mind, the video is a bit “young,” but the recipes really are easy, fun and delish!) Sending you love!

    Here’s my little “making food exciting for toddlers” project: https://www.youtube.com/channel/UCDSkBFZkOMnpO6RMKC3EdjwReplyCancel

I’ve been wanting to start using essential oils for a long time. So when my friend Kaylan sent me a text asking if I’d be interested in trying out some oil to make a recipe, I happily agreed. We chatted about options for different oils but settled on tangerine oil, which immediately got me dreaming about shortbread cookies. To be honest, I’m always dreaming about shortbread cookies. They are my favorite cookies: flaky, buttery, slightly sweet. Besides, any dessert that can be eaten alongside a cup of hot coffee first thing in the morning goes straight to the top of the list.

When the tangerine oil arrived I was surprised by it’s rich, sweet, vibrant aroma. Cracking open the seal on the bottle let the smell of a hundred tangerines into the air. It was reminiscent of standing over the sink in early fall sunlight peeling an orange; watching and smelling as the spray of oil is released from the peel as it rips away from the dense, dripping flesh of the fruit. I stood in the kitchen, inhaling the tangerine oil scent and thought that perhaps the tangerine shortbread cookies would benefit from the addition of candied orange peel.

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These cookies are everything wonderful about shortbread, but more. The amazing smell of butter and sugar whipping together in the stand mixer smells so wonderful, then the addition of a few drops of tangerine oil sends it into another realm of indulgence. The addition of the oil made the dough taste just like those orange and vanilla sherbet cups I used to devour as a kid, one wooden scoopful at at time. Once baked the creaminess mellowed into a warm, buttery flavor that nestled in happily alongside the tangerine flavor. Smack in the middle of each cookie, a gently pressed candied orange peel lies waiting. It breaks up the flaky texture of the cookie with a gummy, sugary treat. This recipe leaves you with about 30 cookies which is plenty to share with neighbors or friends; if you can manage to get any out the door. You could use the zest of an orange or tangerine in place of the tangerine oil too, but the oil is definitely something special.

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Kaylan is giving away one bottle of tangerine oil over on Instagram!

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SHORTBREAD COOKIES WITH CANDIED ORANGE AND TANGERINE OIL

Cookie Ingredients.
3 sticks unsalted butter, softened
1/2 cup granulated sugar (plus more for topping)
 1 cup confectioner’s sugar
1/2 teaspoon fine salt
3 1/4 cups all-purpose flour, sifted
2 teaspoons pure vanilla extract
1 egg yolk
5 drops tangerine oil

Candied Orange Peel Ingredients.
3 medium navel oranges, preferably with smooth peels
2 1/2 cups granulated sugar, 1 cup set aside
1 1/2 cups water
3 drops tangerine oil

Directions.

In a stand mixer, whip the butter for a few minutes until it’s glossy and light. Add in the granulated sugar and mix on medium-high for 3-4 minutes, until it has creamed into a frosting like consistency. Add in the cup of confectioner’s sugar and mix until combined. Add in the tangerine oil, vanilla, and egg yolk and mix until combined. In a separate bowl, whisk together the flour and salt, then add it, one cup at a time, to the wet ingredients, mixing until blended.

Transfer the dough to a large piece of plastic wrap, shape it into a log and seal it up. Chill the dough in the refrigerator for at least 30 minutes… the cooler the dough, the easier it is to work with.

While the dough chills, make your candied orange peels! Cut the tops and bottom ends off of the oranges. Score vertically through the peel to the flesh on all four sides of the orange, and peel the four large pieces from the fruit. Slice each peel section into thin strips. Place the strips in a small pot of cold water, bring to a simmer for one minute and drain. Repeat this blanching process two more times.

In a large pan add the 1 1/2 cups of sugar and water. Turn the heat up to medium and allow it to slowly come to a simmer while you stir, dissolving the sugar. Once the sugar is dissolved, add in the orange peels and keep on a very low simmer, stirring gently very occasionally, for about 45 minutes, or until the syrup has reduced to a thick, bubbly, fragrant syrup and the pith part of the peel is translucent.

While the peels simmer, pour the remaining cup of sugar into a large casserole dish. Add 3 drops of tangerine oil and toss it all together with a fork.

Once the peels are finished simmering, drain them in a fine mesh strainer. Let the excess syrup drip off, then quickly dump the peels into the tangerine oil-sugar mixture. Toss quickly, coating the peels in sugar. Remove the peels and lay them out in a single layer on a cooling rack. Allow them to cool.

Preheat your oven to 350 ̊F. Flour your work surface and working with half of the dough at a time, use a rolling pin to spread the dough out into a sheet that’s about 1/4 inch thick. Using a sharp knife, cut the dough into 3.5” x 2.5” rectangles. Continue until all the dough has been cut out. I found it easiest bake one batch (two sheets) while I kept cutting out cookies for the next round. I laid the cut out cookies on parchment paper and then transferred them to the baking sheet.

Lay the cut cookies 1 inch apart on a parchment paper covered cookie sheet. Gently press one of the candied orange peels into the top of each cookie. Sprinkle each cookie with a pinch of granulated sugar.

Bake two sheets of cookies at a time on the upper and lower middle racks of the oven for 20 minutes, or just until the cookies begin to very slightly brown on the sides. Rotate them halfway through baking. It’s important to note that if you have a little dough leftover and only have one rack in the oven, the cookies will bake a bit faster, so keep an eye on them!

Move the cookies immediately to a cooling rack, keeping them on the parchment paper.

The cookies will store well for a few days in an airtight container.
 !

Yield: 30 cookies


PRINTABLE RECIPE.
SHORTBREAD COOKIES WITH CANDIED ORANGE AND TANGERINE OIL

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Summer has finally settled into a steady-breeze, 80 degree, sit in the backyard and watch the kids splash in the pool kind of season. I’m not sure what was going on in June and July this year with their soaring, searing temperatures and locked down, air conditioned days, but I’m feeling much more willing to let summer carry on for another 6-8 weeks now that the forecast actually seems to be representing Oregon and not Arizona.

It’s hard to believe that in just a couple of months all that will be left of this hot, balmy summer is the Chaco tan lines that zig-zag across the tops of my feet; the new shells added to the vase that sits on the sill above the kitchen sink; and bags and bags full of summer fruit that we picked at the height of its’ season. I toss blueberries into our morning smoothies every day so I don’t imagine that our stash will last long into fall.

We recently took a few cups of our freshly harvested berries and whipped them up in the blender with a can of coconut milk, a couple tablespoons of honey, and a banana, we then poured the mixture into our NoPro Ice Pop Maker. This resulted in sweet, tart, rich, intensely blueberry-y popsicles that we can’t get enough of. Just this morning I made a second batch of them, adding in half a cup of vanilla bean ice cream because, let’s be honest, there are few things that don’t benefit from a couple silky, creamy scoops of ice cream.

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BLUEBERRY COCONUT CREAMSICLESPIN

I sat on the couch this afternoon, read a few chapters of The House at Tyneford, and ate one of the ice cream-spike creamsicles. I love that way that they melt slowly at first, forcing you to nibble on the top corners until they suddenly become soft enough to devour. These pops are flecked with blueberry seeds which add a delicious texture to the melty, creamy treats. I guess if it means more mid-afternoon creamsicles, summer can stick around for a little while longer.

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 BLUEBERRY COCONUT CREAMSICLES

Ingredients.
1 banana, peeled
2 1/2 cups fresh blueberries
1 13.5oz can coconut milk (whole, not lite)
2 tablespoons honey
1/2 cup packed vanilla bean ice cream (optional)

Directions.
Add all of these ingredients to a powerful blender and blend until completely smooth. Pour the mix into your popsicle mold (add sticks, etc. according to the manufactures directions), and place in the freezer for at least 4-6 hours or until completely frozen solid.

PRINTABLE RECIPE.
BLUEBERRY COCONUT CREAMSICLES

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