This is a big week.! Like, Lebowski sized. For 2 reasons.
First, the ever so clever Billy at Wit & Vinegar has given us a very good reason to chow down on frozen treats for the next 7 days: #PopsicleWeek! That means a poop ton of popsicle recipes comin’ at ya from around the blogosphere. And with the temperatures sitting in the mid-30’s here in Vancouver the past couple of weeks (that’s about 100 for my American homies), I can’t think of a better way to cool down.
Second – and this one’s a doozie – I’ve made a decision that will change the rest of my life. Forever.
…You have to whisper forever. It makes it creepier. And funnier.
As of today, I’m officially a full time student. Again. I’ll be honest – since moving back to the coast, I’ve felt a little lost. I’ve wanted to do something challenging that I feel passionate about, but I’ve also wanted to do some good. Help make some real change happen, ya know? Make the world a better place, lofty ideals, cliché dreams, blah blah blah. You get the idea.
Generally, I want to be awesome.
Sure, I’m able to do some of that through the blog. Helping people create delicious meals through my recipes is so rewarding. Not to mention delicious and boozy. Mmmmm.. delicious and boozy. And yes, I get to help a lot of bloggers and entrepreneurs reach their dreams through my branding and design company. But when I imagine what I want for my life, the ideal scenario doesn’t involve 6 long days a week in my laptop.
So after some serious soul searching and regular blog neglecting, I’ve come to a decision. A life choice. A path that’s so fundamentally different from what I’ve been doing otherwise for the last 5 years, I can’t help but be excited about it. Or afraid. Either way, a little pee just leaked out.
Here it is: I’m going back to school for biology with a concentration in marine studies and a specialization in conservation.
Animal welfare. Conservation. Fisheries. Public awareness. General badassery.
Oh yeah, and math. Fuck. MATH. Did I mention my last degree was in Women’s Studies and Sociology and that I haven’t done serious math since grade 11?? That’s a whopping 18 years ago. A whole other person who can drink ago. And even then, I rarely went to class. It would seem that for some reason unbeknownst to me, a degree in the humanities doesn’t = acceptance into a hard science program.
I know, right?
So the over-achiever in me (cough – the saddist in me – cough, cough) has to upgrade her math and sciences. That means a whole year of pre-program level Pre-Calculus, Physics and Chemistry. Ouch.
Hold onto your butts my darlings, I’m in trouble.
So this is what all this math BS has to do with you: For the next 2 months I’m learning Math & Physics full time, in addition to running the business. Sadly, all math and no food makes Kristy a dull girl. I won’t be as readily available (aka no time to develop recipes, eat, food style and photograph, write, edit and create posts) here on the blog. I’m still around, just not as often. I’m going to be kind of like a semi-absent parent: I’ll show up for the fun stuff but won’t be entirely reliable, I may disappoint you from time to time but hey – when I’m here, there are unicorns and balloons and good food all around. And deep down, you know that I love you.
I will however, still be posting on Instagram regularly. Obvs. I’m addicted to that shit like middle aged married men are addicted to porn. Compulsively, shamefully and every time the better half leaves the house.
In the meantime though, there will be Popsicles. Sweet Summer Blackberry & Nectarine Margarita Popsicles.
You can sub out any fresh berries you have on hand or in the back alley for this. The same goes for the nectarines. Peaches, plums or any other stone fruit would be akin to eating Summer in glorious frozen form.
Sweet Summer Blackberry & Nectarine Margarita Popsicles
Yield 8 popsicles
- 4 Nectarines, pitted and roughly quartered
- 2 C (approx 1 pint) blackberries
- 2 Tbsp organic, local honey
- Zest and juice of 2 limes
- 6 Shots of tequila
- Chuck all the ingredients in a food processor and puree until mostly smooth.
- Pour mixture into popsicle molds, leaving about 1/4" space at the top for the mixture to expand as it freezes. Finish off with the popsicle sticks. Freeze until solid (at least 5 hours).
If you don't have a mold, you could pour the mixture into an empty ice cube tray, cover with tin foil and then use a sharp knife to make incisions in the center of each cube. Slide the popsicle sticks into the foil to hold upright and freeze as above.
Other delicious popsicles I’m putting in my mouth as we speak:
- Maple Bacon Bourbon Popsicles | Donuts Dresses Dirt
- Strawberry & Watermelon Rosé Popsicles | Holly & Flora
- Raspberry, Lillet and Lemon Verbena Popsicles | The Bonjon Gourmet
- Berry Beat Goat Cheese Pops | Cheese Grotto
- Thyme Roasted Strawberry & Cream Popsicles | Erin Made This
- Mango Bourbon Smash Popsicles | The Frosted Vegan
- Moscow Mule Popsicles | Shutterbean
- Bourbon & Black Cherry Boozey Popsicles | Jack & Parker
- Strawberry Rhubarb Crumble Ice Pops | Take A Megabite
- Spicy Ginger Watermelon Popsicles | With Food & Love
- Dark & Stormy Popsicles | Brooklyn Supper
- How I Met Your Mother Inspired ‘Sumbitches’ Chocolate, Peanut Butter & Caramel Popsicles (pretty much the best name ever, right? Legend…wait for it.. dairy!) | Lace & Lilacs
- French 75 Cocktail Pops | Probably This