Sunday Stills ~ Food

 

Well when life hands you lemons, you make lemonade. And in my case, when life hands me almost 10” of snow, I make Snow Cream!

This is the view I woke up to on New Years Eve morning. This is looking west, from our house at 7,000ft elevation, in the mountains of Central New Mexico, up towards our little barn on the hill. (Those are actually steps between the trees and the bird feeders) 

My mare stood patiently waiting for me to give her her morning apple and carrot.

After I fed her and the llamas, goats, sheep and chickens, I scooped up some fresh, clean, white snow. (Note: Make sure your snow is not yellow!)

Then milk is added, a little at a time, while stirring until the snow becomes clumpy. Then a few teaspoons of pure vanilla and about a 1/2-1 cup of sugar is mixed in, depending upon the amount of snow that is gathered.

Stir it all together until it’s creamy, but still thick. I prefer it to not be runny like a shake. More milk can be added in small amounts at this point, too, if the ice cream is too thick.

 

Feel free to taste the snow cream before serving. Add more vanilla, sugar or milk, to taste. Then it’s time to scoop the snow cream into bowls and dig in!

If you’d like, you are welcome to dine al fresco at my table, in one of my fluffy, well-padded chairs.

(Oh, and those brown things on our bedroom balcony wall are electric luminarias. Here in New Mexico they are very common, both the electric style and the traditional paper bags filled with sand and small candles.) 

And if you don’t believe me that snow cream is just as good (or even better) than store bought ice cream, you can ask my mare, Baby Doll just how good it is. She’s on her second bowl already.

“More please!”

Check out Sunday Stills to sample the food photography of other folks, too.

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And here is my Project 365 photo for today.