LOVE THE QUESTIONS
Do you sometimes wonder what kind of things you would do if you didn’t have any limitations?
When I’m lost in my own thoughts and day-dreaming about endless possibilities, I wonder what it’s like to free-fall from a helicopter, and have my heart in my mouth for those few seconds before releasing the parachute, and then floating steadily high above all those buildings and trees which now look miniscule from where I am.
I ask myself what it would be like to give up a steady-paying job and then travel the amazing world we live in – this one where so much wonder and colors can be seen on the streets of India, and where the Northern lights seem so surreal and completely natural at the same time – and just enjoy the present without worrying about where the next paycheck would come from.
What would you do if you had the power to, or no fear of doing so?
I’d like to write a book someday.
It’s something I’ve been confessing for years; even long before I started blogging with so much commitment. I don’t have a degree in literature nor do I have a masters in journalism. The desire (or more accurately, the need) to write is born out of a necessity to express myself; to connect with others at a deeper level; and to free those thoughts trapped inside my head.
But while I have yet to develop an idea for a book, which is really not as easy as it seems, and is much longer and complicated than just many blog posts strung together, at least I’ve started practicing.
It feels like I’m sitting on the bench right now, even after years of practice, wondering when my turn will come, before I actually get called to the court and play the game.
But no writer is born overnight; it takes dedication, patience and the art of waiting.
It means waiting for the right time while crafting ideas along the way, putting in effort day after day, even if no one sees it. It’s just like practicing your tennis serve alone, late into the wee hours of the night, or making bread over and over again until you achieve the texture and consistency you aimed for, or painting one painting after another until your own style comes through.
“Have patience with everything that remains unsolved in your heart. Try to love the questions themselves, like locked rooms and like books written in a foreign language. Do not now look for the answers. They cannot now be given to you because you could not live them. It is a question of experiencing everything. At present you need to live the question. Perhaps you will gradually, without even noticing it, find yourself experiencing the answer, some distant day.”
And that’s how I feel right now.
There are many questions in my life – what will my life be like in the coming year? Where in the world will I be, in which country will I make my home? When does the time come for me to write a book? What should I write about? How can I leave a difference in the lives of those around?
But before all these questions can be answered, I’m learning to “love the questions themselves”, enjoying each day that is the present, and knowing that if I sow seeds of hard work and effort, the future will unravel itself in the most beautiful ways possible.
Meanwhile, every day is a chance for us to make use of time the way we best see fit; my mantra this year to try new things; and in the process, learn so many things about myself I wouldn’t have otherwise.
Today, it’s making homemade ice cream, which really is much easier than it seems, even if you don’t have an ice cream maker.
And while I’m not such a fan of ice cream, I do tend to cave in where fresh fruits are involved.
I do crazy things sometimes.
And because I was so charmed by all the ice cream recipes out there now that it’s summer in the United States, I decided to make strawberry ice cream just as the Argentine winter starts (when temperatures actually call for hot chocolate instead of frozen ice cream), and when strawberries are actually much more expensive than usual, because they are out of season.
The best part is that it doesn’t take much preparation at all, and if you have a sturdy, electric blender, homemade ice cream is just a couple of hours away.
Of course, take note that homemade ice cream does not have the antifreeze proteins that are usually added to store-bought ice cream, it may not be as creamy as the latter (some parts may feel “icy”). However, it turned out pretty well for the first time, and I’d definitely recommend you to make it, even if it’s just to see what homemade ice cream tastes like.
Homemade Strawberry Ice Cream (Makes approximately 1 litre)
Adapted from One Pot Chef’s Homemade Banana Ice Cream recipe
Linked up to Walking on Sunshine Recipes
1) 2 cups of whipping cream
2) 2 cups of milk
3) 3 teaspoons of vanilla essence
4) ½ cup of white sugar
5) 500g of fresh strawberries
1) Wash strawberries and remove leaves
2) Roughly cut half of the strawberries into small pieces
3) Dice the remaining strawberries, leaving a couple of whole strawberries (for decoration)
4) In an electric blender, put whipping cream, milk, vanilla essence, sugar and the roughly cup strawberries (leave the diced and whole ones for later)
5) Blend the ingredients until you get a homogeneous mixture
6) If you have an ice cream maker, pour mixture into ice cream maker and follow the manufacturer’s instructions (ignore the rest of the steps)
7) If you don’t have an ice cream maker, pour blended mixture into a freeze-proof container (I used a plastic container)
8) Freeze mixture for 2 hours, remove from fridge and stir it well to break down the ice crystals, add in diced strawberries and mix well to get them evenly spread out
9) Return ice cream mixture to freezer, and if possible, take out every two hours and stir as much as you can (to keep breaking ice crystals), for at least three times over a span of six hours
10) Serve with fresh strawberries as toppings
* Note: if you’re making ice cream without an ice cream maker, take out the ice cream from the freezer at least 30 minutes before you want to eat it, so it defrosts a bit and makes it easier for scooping.
Wash strawberries and remove leaves, and roughly cut half of the strawberries into small pieces, dicing the rest of them for decoration, leaving a few whole ones:
In an electric blender, put whipping cream, milk, vanilla essence, sugar and the roughly cup strawberries (leave the diced and whole ones for later):
Blend the ingredients until you get a homogeneous mixture:
If you don’t have an ice cream maker, pour blended mixture into a freeze-proof container (I used a plastic container):
Freeze mixture for 2 hours, remove from fridge and stir it well to break down the ice crystals, add in diced strawberries and mix well to get them evenly spread out. Return ice cream mixture to freezer, and if possible, take out every two hours and stir as much as you can (to keep breaking ice crystals), for at least three times over a span of six hours:
Serve with fresh strawberries as toppings: