Tuesday Tidbits

1. On Saturday we went to our niece’s birthday party at the Aulani Resort. We ate lots of good food and the kids watched Tangled.

And then the birthday girl (on the far left in the Rapunzel outfit) wanted to play dress up.

 My daughter is such a ham.

2. If you haven’t subscribed to The Nerdist Channel or the Geek & Sundry Channel on Youtube, do it now!

3. NPH will be hosting the Tony Awards again. Woohoo!

4. David Tennant, I think I could watch you eat popcorn all day.

5. The girls and I ran some errands with my sister yesterday. I saw this at Ross but didn’t buy them.

6. I didn’t leave Ross empty-handed. I bought some sprinkles, vanilla bean paste, and coconut bakery emulsion.

7. We also stopped at Sanrio. Thalia got a new coloring book and pencil. And I was almost tempted to purchase this.

8. Why aren’t these posters available for sale?

9. Bamboo Capture tablet by Wacom. WANT.

10. I’m not a DC Comics fan but this is just too freaking adorable.

11. Love the colors in this OK Go video.

Have a brilliant week!

Strawberry Balsamic Vinegar Ice Cream

Hello dearies!

How was your weekend?

Did you do anything fun?

I didn’t do much except for a bit of shopping. I got a jacket, cardigan, and a skirt ($18) from Savers and flats from Goodwill ($5) and Ross ($10). I know. I bought TWO pairs of flat. I couldn’t help it. They were both really cute. And the ones from Goodwill are suuuuuuper comfortable. I think they are actual ballet flats.

My hubby also bought something pretty cool from Goodwill. I think I’m gonna have to dress up as Amy Pond for Halloween this year. Sans the red hair.

Anyone else feel like this:

Oh my goodness. It’s already April. Where the heck did this year go? And why do we have to wait so long for season 7 of Doctor Who?

Just me?

Strawberry Balsamic Vinegar Ice Cream

Yield: About 1 quart


  • 2 eggs (If you are hesitant to use regular raw eggs, feel free to use pasteurized eggs.)
  • ¾ cup granulated sugar
  • 1 cup milk, chilled
  • 2 cups heavy cream, chilled
  • ½ cup strawberry sauce
  • 1½-2 tablespoons balsamic vinegar


  1. Whisk eggs in a large bowl for a minute of two, until light and fluffy.
  2. Slowly whisk in sugar, a ¼ cup at a time. After all sugar has been added, whisk thoroughly for another minute.
  3. Stir in heavy cream and milk.
  4. Pour 1 cup of cream mixture into a small bowl. Add strawberry sauce and whisk thoroughly. Add strawberry mixture back into the rest of the cream mixture.
  5. Pour mixture into bowl of an ice cream maker and freeze according to manufacturer’s instructions.
  6. About 2-3 minutes before ice cream is done churning, drizzle in balsamic vinegar.
  7. Transfer to ice cream container and freeze for at least 4 hours before serving.
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