I’m not planning on posting more than once a week (for now), but there’s SNOW on the ground, so I’m making an exception. Remember, my blog = my rules 🙂
Fact: I hate being cold, but I LOVE a good Winter snow. There’s also something about the threat of a major snowstorm that makes people go crazy at the grocery store. Seriously, I bought so much food we probably don’t need to grocery shop again until Spring. And it’s not just bread and milk, I tend to get things I almost never buy. *Walking down the baking aisle* “oh, muffin mix! What if we’re snowed in for forever and want muffins??” In the cart it went. I’m not against muffins. We just rarely make them because we’re more savory breakfast food people. But the thought that we *might* want muffins and can’t run out to get them was just more than I could handle. The same thing happened on just about every aisle, and I left the store sobbing just thinking about how much money I spent.
There’s just something about a snow day that makes the entire season of trying not to freeze to death worth it. Playing outside, checking in on your work from home, watching an almost two-year-old see Frozen for the first time (don’t worry, not the whole movie, so please no comments about no screen time before 2), eating soul warming stew…and of course – snow cream! Most people have their go-to way of making this, so here’s mine!
8 cups snow (more or less)
1 (14 oz) can sweetened condensed milk*
1 tsp vanilla extract
1. Whisk milk and vanilla together, then put in freezer while you scoop your snow.
2. Add the snow gradually until you have your desired consistency.
3. Enjoy immediately and store leftovers in the freezer.
*If you don’t have sweetened condensed milk, sub 1.5 cups milk and add 1/4-1/2 cup sugar depending on how sweet you want it.
Easy peasy! I’ll be back next Wednesday with a real recipe, so please come back then!