Is it hot in here, or is it just me?
Sorry, what a silly question... obviously it's me!
Haha I arrived Thursday morning to a very unusually SUNNY San Francisco. Warmer, in fact, then it had been when I left San Diego. Every so often San Francisco has these strange bouts of warm weather and boy do people notice!
San Franciscans come out from behind their desks and computers and from inside their wine and cheese shops (South Park reference hehe) to enjoy the sun!
I live near a park that has become the "it" place to spend a nice warm San Francisco day (Dolores Park for those in the know). Hundreds of people come out and sun themselves along the the grass ridges known to some as "The Fruit Shelf." I won't explain but you probably can figure it out. This grass area is perfect for picnics, sun bathing, and people watching.
I do my best to avoid Dolores park on these very sunny days because the crowds are just too overwhelming. So you wanna know what I do instead?
I dress up like a FOOL and parade around town with other FOOLS and celebrate the very special St. Stupid's Day! I won't launch into what that is at the moment, but there will be pictures to come!
Once back from a long and hot march around the city the most delicious thing I can think of to eat is ice cream. Right? Ice cream is made for days like this... and made ON days like this.
Now I will admit I didn't make the ice cream recipe below myself. We have the world's best ice cream shop down the street (Mitchell's Ice Cream) and I couldn't resist just picking some up. Instant gratification! Also the recipe I'm about to show you has watermelon. I don't like watermelon.
Hate. Hate is a better word.
So I'm gonna play around with this recipe until I find a flavor combo I like. But I thought I should share the knowledge with you all just incase, unlike me, you like watermelon and have the patience to make this ice cream on your own.
Frozen Watermelon Raspberry Greek Yogurt
Recipe and Photos from Never Home Maker
1 cup watermelon (preferably drained a bit using a paper towel -- no need to de-seed necessarily)
2/3 cup plain Greek yogurt
Handful or two of frozen raspberries
1/4 cup shredded coconut (optional)
Muffin pan (mini works best)
- Use a food processor to blend together the yogurt, watermelon, and coconut flakes.
- Plop in the frozen raspberries and stir.
- Then put the mixture in your ice cream maker and follow the directions. Then enjoy right away!
- OR if you don't have a machine (like us) -- simply pour the mixture into a muffin tin (mini works best) and let freeze overnight.
- When you're ready to eat the frozen yogurt, cup the muffin tin bottom (the metal part) with a warm cloth. Use a knife to get the frozen mixture out.
- Then throw some chunks into your food processor and blend until smooth.
- Enjoy immediately!
See all you hot people soon!