Oh Yeah, I Guess I’m 33 Now

My Mom started off a conversation with me at the beginning of February with, “So, you’re 33 now…” It really hadn’t occurred to me that I was a whole year older. You see, the weekend we were set to celebrate with family two of our girls came down with the stomach bug. I was really excited to celebrate too, because I had spent a few hours making a Strawberry Dream Cake like I saw on Pinterest. All that to say, I didn’t feel like I was a year older because I had not blown out candles and eaten birthday cake. So I bought myself a few more weeks of being 32.

My Dad suggested freezing the cake, which is what I did, and we finally celebrated my and my Grandma’s birthdays this past weekend.

IMG_7270 IMG_7275 IMG_7281IMG_7277IMG_7280 IMG_7283

Banana “Ice Cream”

We don’t buy bananas every week because many times we have one or two left that end up in the banana bread stage. I had recently made banana muffins and did not feel like baking again (as much as I love banana muffins). Instead, I decided to try out a popular pin I’ve seen on Pinterest for one ingredient Banana “Ice Cream”.


Abigail helped with the first step: slicing the bananas. We stuck them in the freezer for a few hours.


The next step wasn’t nearly as easy as the first. The directions suggested using a food processor, but I went with the blender. That didn’t work very well (though it may have been because I tried to do too much at once). I then did small batches in my food processing attachment to my hand blender and finished it up in the large blender.



The bananas were a little on the soft side, so we put it in the freezer for an hour or so.

The girls loved it. Even Lily gobbled it up. This is such an easy and healthy way to use up very ripe bananas. We will definitely be doing this again!