We moved into this house, two weeks ago. And it is not quite feeling like it is ours yet. We have moved a few boxes in, set up our bedrooms (as best as we can) and we have a space to cook. But we are in the land of boxes. So many boxes.
We spent a week meandering from Iowa to California by way of National Parks. Our trip pictures are coming soon! And we found ourselves, in the a tiny and wonderful park called Sky Valley, in the midst of the Coachella Valley.
Yes, it’s hot and dry.
Yes, I’ve heard, California has no water.
But, the mountain view. The swimming pool. The sunshine. The desert night air. The moon.
These are no replacements for Iowa’s lush green hills, it’s cool fall temperatures. And there are so many faces that I wish I could kiss and squeeze right now. But, it is balm to my homesickness to take a walk under the desert moon.
Last night, we had our first dinner together, at home– just the four of us. We made gluten free pizza and salad. We talked and laughed. And had a beautiful meal.
We spent about an hour moving boxes around our house and then we made milk shakes!
My dad got Eric this vintage shake machine for his birthday several years ago and we’ve used it a handful of times. The kids have been begging to use it, but we kept forgetting to pick up ice cream.
So, I found a quick and easy recipe that I thought would be a fine stand-in for store bought stuff. But it was actually really, really good. Just three ingredients! I can’t help but share it. And if you have an ice cream maker, you too, could have really great homemade ice cream!
- Make sure your ice cream maker bowl is frozen, if need be.
- 14 oz. can of sweet and condensed milk
- 4 cups of 2% milk
- 1 tsp. of vanilla extract
- pinch of salt
- Whisk ingredients together and pour into your ice cream maker. Freeze in the maker for 20 minutes. Transfer ice cream to a jar and freeze in freezer for 30 more minutes.
- To make this into milk shakes, add ¼ cup more milk to about 3-4 scoops of ice cream and add your own toppings/mix-ins. Truman added cinnamon toast crunch. Isabel added chocolate chips and mint extract. I added peanut butter. And Eric added peanut butter and chocolate chips. A fun activity and a tasty snack!
Mary Arteche, Founder & Editor-
Mary Arteche and her family live a small life in a vibrant way in Sky Valley, California. For her day job, she homeschools her kiddos and is a nanny to her niece. For her side gig, she’s a website designing, marketing consulting, art directing ninja. She’s passionate about the outdoors and making life an adventure. She loves printmaking, hiking, photography and finding the best cup of coffee. She just completed the Yosemite Half Marathon. Really.
Shoot me an email, I’d love to talk to you! liveintobeauty (at) gmail (dot) com