Do you ever just get tired of life sometimes?
Not in a creepy suicidal way or anything - just more that the prospect of waking up tomorrow and doing everything all over again is bordering on painful.
I get like that every once in a while. Today is one of those 'whiles.'
This week has consisted of work, rain, boot camp, rain, make dinner, rain, eat dinner, shower, go to bed, rain some more.
I am sick of work.
I am sick of rain.
I am sick of exercising.
Perhaps due to the fact that I actually went to boot camp 2 days in a row this week.
Mr. Vittles was surprised, to put it mildly.
"Boot camp again?" he asked. "Didn't you just go yesterday?"
"Yes," I said, "but it's either tonight or tomorrow morning, because there are no Friday night classes. And I want to do my own thing Saturday and not worry about class."
"Ok..." he conceded.
Then, "Are you sure you're not having an affair?"
Joking of course.
(I would not cheat on my husband... but if I did, let's hope it would be a lot more fun than exercising until I'm sick to my stomach.)
Now there are a few different trainers that run the classes, but the one that runs Thursdays' is BRUTAL.
With a capital B. For Butt-Kicking
His name is Darrell & he is short, spunky, built beyond belief, and gives the Energizer bunny a run for its money.
Ironically, he is also the inventor of the Fat Darrell sandwich.
Now with that fact in mind - when we were leaving class today, he praised us for our hard work but warned us "Don't eat too much ice cream on the way home."
Since he didn't reference the amount of ice cream I can eat AT home, I guess that means unlimited?
Sweet. Good thing I made this fabulous ice cream on Sunday :)
Chocolate & Kahlua Coconut Milk Ice Cream
- 2 C. coconut milk (full fat is best, but I used the kind from the refrigerated aisle)
- 1/2 C. whole coffee beans
- 1 C. heavy cream
- 3 T. agave nectar (use more if you like it sweeter)
- 1/4 C. Dutch-processed cocoa powder
- 3 T. Kahlua liqueur
Heat coconut milk in medium saucepan over medium heat, and bring to a simmer. Add coffee beans and stir - remove from heat and let steep 30 minutes.
Strain mixture into a bowl, and discard coffee beans. Add heavy cream, agave, cocoa powder and Kahlua to the coconut coffee- whisk until smooth.
Pour mixture through fine-mesh sieve (gets out any cocoa powder lumps) into the frozen container of an ice cream maker. Freeze according to manufacturer's instructions. Either serve directly from container (will be soft) or allow to ripen in freezer in a freezer-safe container. Makes about 1 quart.
*For those of you that were looking for a non-dairy ice cream - ha, I tricked you! No no, just kidding - you can replace the 1 C. heavy cream with another cup of coconut milk. It will likely get harder in the freezer than the one with cream, so just leave it out on the counter for a few minutes.