This week has been a challenge. In. So. Many. Ways.
At the end of last week, I developed an itch on one of my legs; an itch that wouldn’t go away. In fact, it got worse and spread to my other leg. I couldn’t imagine what it was. I started to panic and think we might have bed bugs. Of course, my husband having no such rashes or problems meant that couldn’t be it. (Why bed bugs went through my mind, I have no idea.) Later I theorized it must be gnats eating me alive. Wrong again. Finally, after dealing with hives and scratching myself like crazy (to the point that sleep was difficult) with little to no help from calamine lotion, I went to see the doctor. Turns out, I must have had a run-in with some poison ivy.
While I was dealing with the worst itch ever, my oldest daughter, Ginny (3), suddenly developed a fear of monsters and refused to sleep in her room. It has been a battle every night of the week. Her sleep issues meant even less sleep for my husband and me. Last night was the first time in close to a week where she slept the whole night in her room. I’m optimistic that things will improve. I hope.
Between these two things as well as some activities I participated in (like a fabulous moms’ night out), blogging this week just didn’t happen as I had planned. I had ideas and wanted to blog, but lacked the energy much less the time to get them done. So, today I will share my Sweet Saturday post on a Sunday. It is a really sweet way to end the week and start the next one.
Starting last summer, I became obsessed hunting for popsicle and ice cream recipes on Pinterest. I found a few, but never tried them. The one I wanted to try most ended at a dead link. Ugh! So, I decided to create a recipe for strawberry popsicles.
I started by cleaning, then hulling 2 pounds of strawberries. I halved them and placed them in my food processor. From there, I added 1/2 cup of sugar and 1 tablespoon of lemon juice to the berries.
I did a quick taste test and loved what I tasted. Then, I carefully spooned the strawberry purée into my popsicle molds. The molds went into the freezer until the next day.
So, after a tough, sour week, we ended things on a sweet note today by eating the rest of our strawberry popsicles! Oh, and Grace still wasn’t sure about them.
*They were good, but the next time I make them I will change one thing. I will push the purée through a strainer before filling the molds to get rid of most of the seeds.
- 2 lbs fresh strawberries
- 1/2 C. sugar
- 1 Tbsp lemon juice
- Clean and hull all the strawberries.
- Cut the strawberries in half and add to a food processor (or blender).
- Add the sugar and lemon juice.
- Puree for 2-3 minutes, until smooth.
- Spoon (or pour) into popsicle molds.
- Freeze overnight before serving.
- *I suggest you strain the puree before putting in molds. It tastes fine without this step, but will be a little bit full of seeds.