Now you know all about last Saturday, a.k.a. the best night of my life. But I haven’t told you about Sunday yet. Well, Saturday night friends left our apartment around 1 or 2 a.m. (we invited our friends over after we all left the bar. In my blissed-out state it didn’t matter that we were still working our way through boxes and our place was still far from company-ready. Nope it didn’t matter at all!) Sunday morning I woke up at 6 a.m. and stayed in bed. Robert finally woke up at 7:30 a.m. (ha!) and asked me what I’d been doing that whole time.
“Oh nothing. Just staring at my finger.”
And here’s how I spent the rest of the day:
- Calling/video-chatting/surprising close friends and family with the news. One of my favorite conversations was with my PopPop in Ocean City, Maryland. I don’t call him often enough and I feel guilty about this. But I’m so happy I called him Sunday to tell him that Robert asked me to marry him. Hearing the joy in my PopPop’s voice was the best feeling and he kept telling me what a gentleman Robert is (even though he hasn’t met him yet) based on everything I and my parents have told him. I know my PopPop will love my future husband (!!!!) the moment they meet. In fact, they often remind me of each other so hearing my PopPop so happy for us made my heart swell even more.
- Lounging on the couch and reading.
- Walking to a nearby nail salon for a mani/pedi. (Had to. Duh.)
- Making this blueberry frozen yogurt.
Here’s how Robert spent the rest of the day:
- Assembling the dressers we bought at IKEA the day before. (And doing a mighty fine job, if I may add.)
Yep, I’m one lucky gal! I offered to help, I promise. I even held a box for about 16 seconds while he extracted some of the dresser parts. And I bought him a Chipotle burrito for lunch and chips and guac…which I mostly ate. But really, I was in such wonderful happiness overload and got to spend the entire day soaking it in.
The idea for this recipe comes from my friend Ali from Vermont who’s a wild woman in the kitchen–she’ll throw together any ingredients she has (often from her garden) and somehow it’s always amazing. She made a version of this recipe with blueberries and mint! I would’ve loved to try some mint, but it was best I didn’t get behind a wheel on Sunday to drive to the store so I used what I already had. Inspired by her boldness I decided to give it a whirl and it was delicious. It’s healthy, too–just plain nonfat Greek yogurt, blueberries, and honey. You could even eat it for breakfast (just ask Robert…)
Now, if you’ve made fro yo before then you know that while it’s awesome straight from the ice cream maker it can become a frozen brick in the freezer afterward. Ali said that adding a splash of vodka will help maintain the creaminess. I tried this and it was a slight improvement, but was still frozen pretty solid the next day. If you have any insight please let me know (Ali?) Not to worry–it softens easily in the microwave and still tastes great.
Robert said that I probably just need more vodka, which is what my martini-loving parents have been telling me for years. Yes, he’s going to fit in just fine : )
Blueberry-Honey Frozen Yogurt
1 cup fresh blueberries or 1.5 cups frozen blueberries, thawed
2 cups plain non-fat Greek yogurt
1/4 cup honey
In a blender, combine blueberries, yogurt, honey, and vodka and blend until combined and almost all the black specks from the blueberry skins are gone. Add to ice cream maker and freeze according to manufacturer’s instructions.