Homemade Banana! This is another favorite. I saw it on The Kitchn a couple summers ago: chop a banana, freeze the pieces, then blend them.
There’s a surprising number of variations to this recipe (ripeness, how small to chop it, how long to blend it, what to add), but I like the simple, short version.
One of the reasons I will always love Dick’s is that they pay well and have forever given their employees vacation time, insurance, tuition reimbursement, paid time for volunteering, and 401(k) with match.
Tom and I stopped for soft serve chocolate-vanilla swirl from Little Coney at Golden Gardens Park.
While we were waiting, I showed a man how to adjust the brightness on his cell phone camera. He marveled at the difference and shook my hand and said, “have nice dinner on me tonight!” If you know of a restaurant that accepts second-hand handshakes as payment, let me know.
Parfait in Ballard with Jenna! I had two scoops: Meyer Lemon and Lavender Caramel. Jenna had Rosemary Almond Brittle.
I sampled nearly half the menu (again, I say, ice cream flights should be a thing). Parfait uses a lot of herbs in their recipes. They grow them in the planter boxes in front of the store. Thanks for the recommendation, Jenna!