Mother's Day is a weird holiday. Thought to be created by Hallmark, it has become an imperative.
I say this because my husband took a small vacation from us this weekend. He went upstate to our bungalow for some alone-time - time to rest, write his novel, and just be by himself. A totally healthy endeavor, after caring for a pre-schooler 24/7. But, the first time we've been apart since we met.
Oddly (since I have been inundated with blog posts about that exact day), I had completely forgotten. When I mentioned this to my husband he was mortified (he had also forgotten) and offered to cancel the trip. But, I didn't feel the need. I've never held much weight to the day.
So, I am spending Mother's Day weekend alone with my son, and Mother's Day day with my mother. I think it is fitting.
Besides, I am a sucker for roses.
Oh, and the ice 'cream'... it is the perfect combination of icy treat and super dark chocolatey goodness. I tend to prefer chocolate ices to chocolate ice cream, so this works for me. I suppose if it were blended again after being frozen it would become more creamy. It was super simple to make and perfect for the warm weather we're having.
It is a Food Matters Project challenge, chosen by Meg of Fledgling Foodie. Scheduled for May 20 (I am a little early). You can see what others did here.
Chocolate Tofu Ice Cream
from Mark Bittman's The Food Matters Cookbook
3/4 cup sugar
1 pound silken tofu
8 ounces bittersweet chocolate, melted
1 teaspoon vanilla
1. Dissolve sugar with 3/4 cup water in a saucepan over heat. Let cool.
2. Blend all ingredients in a food processor until creamy. Put in an ice cream maker as per directions or pour into an air tight container and freeze for 4 hours. If frozen overnight break up and blend again for a creamy texture.