I’ve had the pleasure of visiting Boston a few times to visit family and friends there; it is a beautiful city. I was terribly sad about the bombings at the Boston Marathon yesterday. I know a fellow blogger who was there, whose husband crossed the finish line just 3 minutes before. I’m so thankful that she and her family are alright, but I’m dreadfully grieved for all those who are not.
When life makes no sense, we must hold hope tightly and draw nearer to one another.
When life makes no sense, we long to go back to basics and take comfort in the simple things we so often take for granted.
When life makes no sense, we press on, forging a new normal out of the dust of the old, because something has shifted and we shift with it, however painful it may be.
When life makes no sense, we strive to bring order back to chaos. For me, that often means getting back into my kitchen.
For a lot of folks, a bowl of ice cream is a comfort. Something cold, creamy, and sweet. Something that sends us straight back to childhood. For my hometown family – when we all spontaneously jump into the car together and speed down to the local drive-thru for soft-serve and milkshakes and blended ice cream with cookies and candies mixed in – that’s comfort. Quality time together and something sweet and, even if for just a moment, all seems right with the world again.
Up here in Alaska, we don’t have one of those drive-thru ice cream places nearby, so I’m going to share how I made this frozen Greek yogurt at home, soft-serve style. I’ve made this a basic vanilla bean so that you can add whatever toppings, mix-ins, or flavors your little heart desires. If you have a stand-mixer and an ice cream maker attachment or a free-standing ice cream maker that is ready to go, you can have this ready in about 20-30 minutes from start to finish because, for soft-serve style, there’s no freezer time needed.