Graduation, Sadness…and Gladness! by The Pioneer Woman

Graduation, Sadness…and Gladness! by The Pioneer Woman

Caleb, my nephew, graduated Friday night! It was surreal; there’s no way he’s old enough to graduate from high school.

As in No. Possible. Way.

 
 
All the kids were there! Including Todd, who is now nine feet tall.

When Todd graduates…

Never mind. I don’t want to talk about Todd graduating.

 
 
Alex was home for a week before her summer internship begins in Dallas. I just sent her an encouraging text this morning as she was walking in to day one of the job, and then I laughed when I reread it because it’s such a mom thing to say:

“Just be armed with God’s confidence, have a servant’s heart, a positive attitude, and let your light shine!!!!”

Haha. Okay, MOM.

 
 
It was a fun, family-filled evening…

 
 
And then we did it again the next day for Paige! I believe I wrote about Alex’s graduation ceremony three years ago, the ceremony where Ladd and I were required to stand up and speak to Alex on stage, and we had to keep handing each other the mic because we kept breaking up and blubbering. Well, Ladd would not characterize his emotional response as blubbering, but in relative terms, he pretty much was.

So we were all ready to stand up and address Paige on stage. We had made doubly sure to desensitize ourselves to the emotions of it all and were very sure that we would pull it off without a hitch. And then I grabbed the mic, started talking, and lost it again. Then I handed the mic to Ladd and he lost it, too.

WHAT IS WRONG WITH US? Our poor girls. Their parents seem so strong and happy, and they crumble anytime they have to speak to their children in public. (But good news: One of the other dads out-blubbered Ladd. So we’re good.)

I think there was a little more behind our tears this time. Ladd and I (and the whole family) are experiencing the pain of having a loved one in hospice care with cancer. The hard news and hospice came on Mother’s Day, just as we were entering what was otherwise one of the happiest weeks in the Drummond family, with both Caleb and Paige graduating. It’s been a constant flow (and undefinable mix) of emotions and tears—I haven’t been able to discern where the graduation tears start and the hospice tears stop.

I remember first reading about the phenomenon of “The Sandwich Generation” in college and thinking about how distant that seemed from anything I would ever experience in my life. Put it on the list of things you never think you’ll have to deal with when you’re carefree and in college.

Anyway, I just wanted to share a little bit about what’s happening in our lives here. I’m always trying (emphasis on trying) to balance family members’ privacy and letting everyone’s story be their own…but I love all of you and feel strange not telling you that we have this sadness going on even as the daily business of our lives is moving along.

 
 
The thing about sadness, though. It makes the gladness that much more sweet.

Life is funny that way.

Love,
Pioneer Woman

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The Dog Quiz: Wednesday Night! by PW Fun & Learning

Do you love dogs? As much as Ree does? (Well, maybe not. Ree has issues.) Swing by this Wednesday for The Dog Quiz! Questions will be all about dog breeds: famous movie dogs and their breeds, mixed breeds, and so forth. It’ll be (p)oodles of fun!

 
Here are the details:

WHAT: The Dog Quiz!
WHEN: Wednesday, May 23, 8:00 pm Eastern/5:00 pm Pacific
WHERE: Here! (The Fun & Learning section.)
WHY: Because every dog must have his … quiz.

 
See you Wednesday!

 
 

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The Dog Quiz: Wednesday Night! by PW Fun & Learning

The Dog Quiz: Wednesday Night! by PW Fun & Learning

Do you love dogs? As much as Ree does? (Well, maybe not. Ree has issues.) Swing by this Wednesday for The Dog Quiz! Questions will be all about dog breeds: famous movie dogs and their breeds, mixed breeds, and so forth. It’ll be (p)oodles of fun!

 
Here are the details:

WHAT: The Dog Quiz!
WHEN: Wednesday, May 23, 8:00 pm Eastern/5:00 pm Pacific
WHERE: Here! (The Fun & Learning section.)
WHY: Because every dog must have his … quiz.

 
See you Wednesday!

 
 

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Chiara Ferragni x Converse

Chiara Ferragni x Converse

La bloguera italiana más famosa, y que más nos inspira, no deja de sorprendernos y es que la semana pasada Chiara Ferragni presentó en Milán su nueva colección de sneakers para Converse.

Como no podía ser de otra manera, son unas zapatillas que representan a la perfección el estilo personal de Chiara: creativas, distinguidas y muy divertidas. Pero sobre todo, ¡llenas de purpurina!

La colección consta de 2 packs: dos modelos con plataforma en dorado y plateado, y otros dos de silueta clásica de Converse en negro y plateado. Además, cada una de ellas tiene el logo representativo de la bloguera en el talón (un ojo azul).

Unas sneakers diferentes que completarán cualquier look y podrás lucir tanto en ocasiones más glamurosas, con un vestido negro dándole el toque de distinción, como para el día a día con unos jeans y una básica.

Esta colección es edición limitada, así que ¡no tardes en hacerte con ellas! Puedes comprarlas en la web oficial de Converse, en chiaraferragnicollection.com, en la flagship store de CF en Milán, aw-lab.com y en El Corte Inglés.

The post Chiara Ferragni x Converse appeared first on StyleLovely.

https://ift.tt/2KDVfIf May 21, 2018 at 11:04AM

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How to Make Frozen Yogurt by Bridget

I am a frozen yogurt fiend. And it’s not a secret. The downside of putting your life on Instagram is that people actually see your photos. Who knew? A few months ago, a friend said to me, “You really like frozen yogurt, don’t you?” I guess I’d posted one too many pictures of fro-yo.

This, combined with the realization that I was going a little crazy with toppings at the yogurt shop, spurred me on to make some delicious frozen yogurt at home.

 
 

There are a few tips to making the creamiest fro-yo. Use these, and you’ll end up with a yogurt that is smooth, thick, and velvety. Both of my boys (husband and son) say these frozen yogurts remind them of cheesecake. That’s a good thing.

 
 

The base is made using strained whole milk yogurt. Straining the yogurt overnight, or for at least 6 hours, will result in a thick yogurt. In the straining process, about 1 cup of liquid whey will be strained out of 1 quart of yogurt. Because we’re removing liquid, the yogurt is creamier and less icy.

 
 

Straining the yogurt might seem like an unnecessary step when thick Greek yogurt is available, but Greek yogurt can get chalky in texture when frozen. The few hours spent straining will be worth it in the end.

 
 

The other key to creamy, dreamy frozen yogurt? Corn syrup. Corn syrup keeps iciness at bay and adds a certain lusciousness. You’re probably wondering, can you make it without corn syrup and just substitute more sugar? To answer your question now, yes—but I wouldn’t.

 
 

Vanilla bean yogurt is super simple. Mix the strained yogurt with sugar, corn syrup, and vanilla bean paste (lots of it).

 
 

Vanilla bean paste not only tastes delicious, but those vanilla seeds are total eye candy. Don’t you love seeing vanilla flecks in something vanilla-flavored? I like my vanilla to scream, “Vanilla!”

 
 

For fruit yogurt, you’ll use half the amount of yogurt and add pureed fruit. A little lemon juice helps the color stay true. Since fruit puree can get icy when frozen, we’re adding our friend corn syrup again and a little help from vodka. Any alcohol will work. Alcohol doesn’t freeze, so there’s no chance of rock hard fro-yo. Use a neutral alcohol like vodka or boost the flavor using something like coconut rum.

 
 

Oh hello, gorgeous!

 
 

And then, there was chocolate. Adding cocoa powder to the strained yogurt adds taste and great “mouthfeel.” I learned that term from my Ben & Jerry’s ice cream book circa 1987. It’s true!

 
 

To boost the chocolate flavor, you’ll also add vanilla, a smidge espresso powder, and bits of chocolate. Chocolate frozen yogurt still has that tangy yogurt flavor, so adding chocolate pieces to the mix increases that chocolate flavor. You can use chopped chocolate or chocolate chips. I like smaller bits, so I’ll either chop a chocolate bar or run a knife though my chocolate chips to break them up.

 
 

Once the yogurt has churned in an ice cream maker, it will be soft. Spoon into a freezer-safe container and freeze for 4 hours or more. At 4 hours, the frozen yogurt will still be soft but scoopable. Once frozen 12–24 hours or more, you’ll want to leave it on the counter to sit for 5 minutes before scooping.

What other flavors would you love to see?

 
 

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How to Make Frozen Yogurt by Bridget

How to Make Frozen Yogurt by Bridget

I am a frozen yogurt fiend. And it’s not a secret. The downside of putting your life on Instagram is that people actually see your photos. Who knew? A few months ago, a friend said to me, “You really like frozen yogurt, don’t you?” I guess I’d posted one too many pictures of fro-yo.

This, combined with the realization that I was going a little crazy with toppings at the yogurt shop, spurred me on to make some delicious frozen yogurt at home.

 
 

There are a few tips to making the creamiest fro-yo. Use these, and you’ll end up with a yogurt that is smooth, thick, and velvety. Both of my boys (husband and son) say these frozen yogurts remind them of cheesecake. That’s a good thing.

 
 

The base is made using strained whole milk yogurt. Straining the yogurt overnight, or for at least 6 hours, will result in a thick yogurt. In the straining process, about 1 cup of liquid whey will be strained out of 1 quart of yogurt. Because we’re removing liquid, the yogurt is creamier and less icy.

 
 

Straining the yogurt might seem like an unnecessary step when thick Greek yogurt is available, but Greek yogurt can get chalky in texture when frozen. The few hours spent straining will be worth it in the end.

 
 

The other key to creamy, dreamy frozen yogurt? Corn syrup. Corn syrup keeps iciness at bay and adds a certain lusciousness. You’re probably wondering, can you make it without corn syrup and just substitute more sugar? To answer your question now, yes—but I wouldn’t.

 
 

Vanilla bean yogurt is super simple. Mix the strained yogurt with sugar, corn syrup, and vanilla bean paste (lots of it).

 
 

Vanilla bean paste not only tastes delicious, but those vanilla seeds are total eye candy. Don’t you love seeing vanilla flecks in something vanilla-flavored? I like my vanilla to scream, “Vanilla!”

 
 

For fruit yogurt, you’ll use half the amount of yogurt and add pureed fruit. A little lemon juice helps the color stay true. Since fruit puree can get icy when frozen, we’re adding our friend corn syrup again and a little help from vodka. Any alcohol will work. Alcohol doesn’t freeze, so there’s no chance of rock hard fro-yo. Use a neutral alcohol like vodka or boost the flavor using something like coconut rum.

 
 

Oh hello, gorgeous!

 
 

And then, there was chocolate. Adding cocoa powder to the strained yogurt adds taste and great “mouthfeel.” I learned that term from my Ben & Jerry’s ice cream book circa 1987. It’s true!

 
 

To boost the chocolate flavor, you’ll also add vanilla, a smidge espresso powder, and bits of chocolate. Chocolate frozen yogurt still has that tangy yogurt flavor, so adding chocolate pieces to the mix increases that chocolate flavor. You can use chopped chocolate or chocolate chips. I like smaller bits, so I’ll either chop a chocolate bar or run a knife though my chocolate chips to break them up.

 
 

Once the yogurt has churned in an ice cream maker, it will be soft. Spoon into a freezer-safe container and freeze for 4 hours or more. At 4 hours, the frozen yogurt will still be soft but scoopable. Once frozen 12–24 hours or more, you’ll want to leave it on the counter to sit for 5 minutes before scooping.

What other flavors would you love to see?

 
 

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Cambios + novedades + os lo confieso

Cambios + novedades + os lo confieso

 Hacía mucho que no colgaba un vlog, así que en el de hoy, os cuento algunos cambios y novedades […]

La entrada Cambios + novedades + os lo confieso se publicó primero en Aishawari.com.

https://ift.tt/2KHghWt May 20, 2018 at 10:18AM

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