I’m not sure where the past week has gone, but it went fast! The last time I was on, I was crabbing and moaning about not being appreciated on the one day when it really mattered the most. And not much has changed since that day. I’m still pissed. But, I’m so busy I have less time to focus on it. I seriously need to let it go. I’m pretty sure acceptance is one of the “stages” of all of those things that have stages. I haven’t accepted it yet, so I’m secretly plotting my revenge for Father’s Day. No worries, no one will be hurt. Intentionally.
On to “things that are actually in my control”. As acceptance of things that piss me off isn’t in the horizon, trying to come up with a blogging schedule is. Scheduling was a Blogging 101 assignment, and I now see the validity of it. Between travel soccer, and end of year school activities, my schedule has now become whenever I’m able to sit my behind down to get the blogging done, it will get done. I will work on that. It will be my escape mechanism. Between here and MyFitness Pal, I will never be off this computer! Oh yes, I’ve began to keep track of what goes into my pie..nevermind..of what I’m taking in daily. I’ve all but eliminated chocolate. Could be why I’m so pissy.
It’s finally looking like summer time here in NY! This fact alone should have me in a better mood! It’s still a bit chilly. Friday night the little one had a soccer game, and I had my winter coat and mittens on. But hey, at least the rain had stopped! Back to where I was headed with this. Summer=Ice cream. Ice cream=Caramel sauce. This recipe is from Ree Drummond. One word… Delicious. Now, as mentioned in previous posts, my photography skills, at best? Suck. Combining bad photo skills and melting ice cream? This equals, um mess. So, please don’t judge this recipe based on the pictures. Base it on the pure deliciousness of caramel, in well, everything. I actually used it in the Ice Coffee recipe this morning.
Easy (and it really is) Caramel Sauce
- 1C Brown Sugar
- 4Tbsp Butter
- 1/2 C Cream (or Half and Half)
- 1 Tbsp Vanilla
- Pinch of Salt (I used Sea Salt)
- Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5-7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold. (of note, I put mine right in a half pint jelly jar)
- If sauce is thin, continue cooking for a few more minutes.
It’s seriously worth a try. Easy and delicious, and of course the kids loved it. They don’t know I put it over healthier ice cream. If there is such a thing. Wait a minute! It has milk, it has to be healthy!! Right?! Due to my “back on track” (yet again) phase, please stand by for a calorie friendly recipe.