Memorial Day

If Memorial Day is the unofficial first day of summer (the official one, of course, being the summer solstice in June), then we have kicked off the season in high style.  It was a glorious, mild, clear day, most of which we spent outside.  

First thing in the morning, we transferred our pupae from their plastic container to their new tent, where they will emerge from their chrysalids as butterflies in 3-5 days.  Then as Mama prepped our new deck canopy on the front porch (thanks to Ma and Gong, for the Mother's Day present), the kids played butterflies in their new sleeping bags (we'll be having our first sleepover at Ma and Gong's one weekend in June).  They would crawl into the half-size nylon bags (hers pink and green, his red and gray-blue), wriggle around a bit--"Mommy, look what's growing in your backyard!--and then emerge as butterflies and fly with arms outstretched and flapping around the porch.  "Tell us to 'go, butterfly, go' and 'faster, butterfly, faster.'  Then say 'butterfly, my friend, it's time to end.'"  At which point, they'd climb back into their cocoons and start all over.  

We headed to the back deck, having put the cats in "their room" while we went in and out of the  back door.  There, Mama put up the canopy, Bud played basketball on the newly-raised plastic basketball hoop, Sis narrated a story with various toys on boats in the water table, and I planted strawberry seeds (with some help from the kids).  We all played bubbles.  Sis went back to her story play and Bud grew increasingly frustrated trying to make various "machines" to shoot or flip toys using plastic buckets and shovels (big dreams, bad materials). Then, we paused for a snack--homemade vanilla ice cream!

Mama and I had prepped the custard the night before, realizing the kids would not be able to delay ice-cream gratification, and had frozen the core of our ice cream maker.  We plugged it in outside and all stood around watching the miracle of custard become ice cream.  The kids were fascinated.  Sure, it's not the old wooden bucket with ice and rock salt and drip spout (and loud motor, we didn't even have a hand crank back in the "good ol' days."), but it makes great thick ice cream right in front of your eyes.  The stuff of childhood summers! 

After a picnic of cheese sandwiches under our new canopy (and on newly-cleaned table, thanks to Sis and Mama, some vinegar and baking soda) and a generous rest time, we headed to our local Memorial Day parade.  We  immediately ran into friends and neighbors and found a good spot to watch all the happenings.  Bud and Sis stood glued--no need to put down the blanket or pull out the snacks--watching the police cars, firetrucks, local groups, and, most excitedly for Bud, marching bands!  Sis's favorite part?  Candy.  Yep, it's Memorial Day-cum-Mardi Gras, where we throw caution to the wind and encourage children to:

1. Rush out into the street.
2. Take candy from strangers.
3. Eat off the ground.

But, as a neighbor pointed out, we then confuse them by insisting that they not litter with those same wrappers, having allowed the breaking of all other ordinary rules! 

And what did we do when we came home?  Played parade, of course.  Focusing on the music and the candy.

What more could you want from summer?

-=-=-=-=-=-

Vanilla Ice Cream #1 (Pure and Simple)

2/3 cup sugar

2 large eggs

2 tablespoons flour

1/4 teaspoon salt

1 2/3 cups milk

1 cup heavy cream

2 teaspoons vanilla extract

In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow.  Beat in the flour and salt.  Set aside.

Bring the milk to a simmer in a heavy medium saucepan.  Slowly beat the hot milk into the eggs and sugar.  Pour the entire mixture back into the pan and place over low heat.  Stir constantly with a whisk or wooden spoon until the custard thickens slightly.  Be careful not to let the mixture boil or the eggs will scramble.  Remove from the heat and pour the hot custard through a strainer into a large, clean bowl.  Allow the custard to cool slightly, then stir in the cream and vanilla.  Cover and refrigerate until cold or overnight (my note:  don't forget to put the core of your ice cream maker in a plastic bag in the freezer, if that's the kind you have).

Stir the chilled custard, then freeze in 1-2 batches in your ice cream machine according to the manufacturer's directions (ours takes about 20-30 minutes).  When finished, the ice cream will be soft but ready to eat.  For firmer ice cream, transfer to a freezer-safe contanier and freeze at least 2 hours.

(Final note:  I think my Penzey's vanilla extract overpowered this recipe, which was probably designed with your average vanilla in mind.  I almost think this would be good as a sweet cream recipe, no vanilla, since the book must have come out before that was a trendy flavor, and one of my favorites).

Bruce Weinstein, The Ultimate Ice Cream Book (one of our favorites!)