Summer of Fun...

Jeez, Summer has flown by!  

I can't believe it is August already 

and the kids' Back to School lists 

are fulfilled and ready to go...

It is the last week of camps 

and we are preparing for our annual visit 

with the grandparents in Florida...

If I were to write a school paper on 

"What I Did This Summer", 

It might go like this...

1. Baseball Mom... 

Drove kids to practice twice a week, 

made loads of snacks, 

attended games in all extremes of inclement weather, 

washed  and Shouted Out uniforms 43 dozen times, 

searched for missing belts, cups and hats innumerable times 

and yelled, screamed and cheered a lot...

2. Camp Mom...  

Chauffered kids to and from camps daily, 

prepared nut free camp lunches, 

packed camp bags, making sure goggles, 

swimsuits, sailing vests and dry clothes 

were packed daily, 

offered snacks to ravenous children 

after camp was over...

3. Farmer Mom...

Eschewing air conditioning,
 lights and all things comfortable,
 the Herlihy's embarked on an unplugged weekend
of pigs, goats, chickens, pizza, mud, wine
and new found friends....
It was hot,
 but it was awesome...

3. Pool Mom...  

Ferried kids to local pool 

and searched for an open spot to lay out for the afternoon.  

Stood in concession stand lines, 

on smoking hot pavement
 for an average of thirty minutes 

to procure hamburgers, fries (tasty!) 

and twisty cones for hungry rats.

4. Mom the Renovator...  

While Jack was at sleep away camp, 

I repainted, rearranged and restyled his room
to reflect a more grown up ten year old boy.  

Gone is the trundle bed, hello, loft bed from Ikea...  

Kate, the Green Eyed jealous monster, 

was not pleased at the birthday boy's room reveal, 

so I rearranged, organized and cleaned her room 

for a grand total of $24.00, 

which was the cost of a new cover 

for her kiddie softseat from Pottery Barn Kids.  

Quite a feat and worthy of HGTV, if you ask me...

5. Romance Rekindler...
  

Actually, Tom should have this title, 

as he planned the trip in about fifteen minutes 

after we determined the trip was possible due 

to Jack's baseball team's crushing loss and end of season.

We took off for Paris to meet up with Tom's parents.  

It was so good to be together 

without constant interruption.  

Just to sit in a cafe, 

drink coffee 

and watch the world go buy 

without having to break up one single fight....

heaven.

I thought I would have loads of time this summer 

to sew, cook, paint and blog.  

Not so much.

I have missed writing 

and plan to be more prolific 

once the kids go back to school 

for a LONGER school day....

WOO HOO!  

Until then, thanks for sticking around 

and I promise more recipes soon...  

Here's one that knocked our socks off the other day....

BANANA CARAMEL ICE CREAM courtesy of Martha Stewart Living 

(PS:  I didn't make the caramel part...just the banana is soooo tasty!)

• 

• Prep Time 20 minutes
• Total Time 5 hours 20 minutes
• Yield Makes about 1 1/2 quarts

Ingredients

• 4 large egg yolks
• 1 2/3 cups sugar, divided
• 1 2/3 cups whole milk
• 1 2/3 cups plus 1/2 cup heavy cream, divided
• 3 to 4 very overripe bananas (skin should be more brown than yellow), mashed (about 1 1/2 cups)
• 1 teaspoon pure vanilla extract
• 1 teaspoon salt, divided
• 1/4 cup water
• 1 tablespoon light corn syrup
• 1/2 stick cold unsalted butter, cut into small pieces

Directions

1. Vigorously whisk together egg yolks and 2/3 cup sugar in a medium bowl until pale yellow and slightly fluffy, about 2 minutes. Meanwhile, bring milk and 2/3 cup cream to a boil in a medium saucepan. Remove from heat, and gradually whisk into egg mixture. Pour mixture into pan, and cook over medium-high heat, stirring constantly with a heatproof spatula, 1 minute. Reduce heat to medium, and cook until thick enough to coat the spatula, about 1 minute (do not let boil). Pour custard into a bowl set in a larger bowl of ice water, and let cool, stirring occasionally. Puree bananas with half the custard in a blender until smooth, and transfer to bowl with remaining custard. Stir in vanilla, 1/4 teaspoon salt, and 1 cup cream until combined, and pour through a fine sieve into another bowl. Refrigerate until cold, at least 2 hours but preferably overnight.
   
2. Place water, corn syrup, and remaining sugar in a medium saucepan. Bring to a simmer over medium heat, swirling pan occasionally (do not stir). Raise heat to high, and continue to cook in same manner until mixture turns deep amber, about 9 minutes more. Remove from heat, and slowly pour in remaining cream. Add remaining salt, and simmer caramel 1 minute. Place pan in a bowl of ice water, and let cool until warm but not hot. Remove from ice bath, and whisk in butter, a few pieces at a time, until fully incorporated.
   
3. Place a 5-by-10-inch loaf pan (9 cups) in freezer at least 10 minutes. Freeze custard in an ice cream maker according to manufacturer's instructions. Spread one-third of ice cream in pan, and drizzle with one-third of caramel (it should be fluid but just barely warm; reheat slightly if necessary). Swirl caramel into ice cream with a wooden skewer. Repeat 2 more times until all the ice cream and caramel have been used. Freeze until firm, at least 4 hours and up to 1 day.