Dad has a serious problem. Like a big problem. Kinda like my nail polish problem. Once the weather gets nice and plants appear in the stores he cannot. Stop. Buying. Them. He finds plants, likes them, and buys them. He ventures out to home improvements stores, flower nurseries, Costco (the bigger the flowers, the better), and even grocery stores where the blooms tempt him.
We’ve got dozens of morning glories which he grew from seed. They are now tall and climbing all over the living room window, waiting to feel the sunshine outside. As soon as they sprout, they start growing toward the window, soaking up as much sun as possible. My favorite thing is when they bloom inside, and they’ve done that a lot this year, five flowers today alone! It’s so cool to see them in the mornings.
And so far this year, Dad’s already bought a red hanging mandevilla because he’d never seen one before. This was followed by a white mandevilla because he’d only seen red or pink before. Luckily we all really like mandevillas.
This, however, is a pretty awesome problem (again like my nail polish problem). As much as Mom and I kid him about coming home with a plant every time he leaves the house, we love the plants as much as him. There’s nothing like looking out at the colorful bounty on the deck every morning, or taking a walk to enjoy all the beauty. They really are something special to be treasured, especially since it will be in the blink of an eye that winter and the first frost turn all of that beauty into the sadness that is all those chilly months of the year. I can’t really blame him for wanting to buy them all.
Today we’re continuing our tradition of going to pick out flowers as a family. It might just be the day of the year I look forward to more than any other. I’ll be carrying an umbrella to protect me from the sun, squealing every time I spot a bee, and traipsing through the aisles in platform heels, but I really do love it! Dad will spend the rest of the weekend planting. I promise to provide some yummy treats as recovery food.
Along with flowers, frozen treats are another perk of summer. Sorbet is my favorite, and this Apricot Sorbet is absolutely amazing. My first homemade sorbet, it certainly won’t be my last. Not only is this vegan and gluten free, it’s also easy to make and so creamy and refreshing with fabulous apricot flavor. I think I’ll grab a scoop for some pre-flower shopping fuel.
- 15 small to medium apricots, pitted and halved, do not peel
- 1 cup water
- 1 cup granulated sugar
- ½ teaspoon pure vanilla extract
- In a medium nonreactive saucepan, combine apricots and water. Cook, covered, over medium heat, stirring occasionally, about 13 minutes, until the apricots are very soft and falling apart. Stir in the sugar and allow to cool at room temperature about 1 hour.
- After the mixture has cooled slightly, pour it into a blender. If the mixture is still hot, remove the insert in the blender lid and cover with a kitchen towel or paper towel. Blend until completely smooth. Pour into a bowl and refrigerate until cold, at least 4 hours. Churn the mixture in your ice cream maker according to the manufacturer’s instructions. Once churned it will be like soft serve (and super yummy). You may freeze it in an airtight container for a couple of hours to harden (also super yummy). It may be stored in an airtight container in the freezer for up to 2 weeks.
Recipe adapted from Two Peas and Their Pod
Sorbet base will need an additional 4 hours to chill before churning.
- Prep Time: 1 minute
- Cook Time: 13 minutes