It’s Monday. There’s probably some a-hole in Positano, Italy in your Instagram feed posting photos while you’re doing your Monday to-do list on a post it note with a pen that barely works. Yes, this happens during the summer and it’s sort of rude. How dare they. Don’t they know that you can’t find a real pen and all you want to be doing is frolicking in the sand and making out with someone kewt, too. They do know but they don’t care so this is why you need sprinkles, today and every day.
Before we get too deep into these thangs, this is the popsicle mold I used. (Last week someone asked me to post it! As for the popsicle sticks with the cute sayings, they belonged to my boyfriend’s mama. They’re from Williams-Sonoma and the box says 2003 so I’m guessing they don’t sell them anymore. Aren’t they the cutest?!)
POPSICLE WEEK! Billy over at Wit and Vinegar decided to organize a popsicle week in the blogosphere, and I love him for it. Hop over to this page to see all of the other awesome bloggers who are participating. If you find yourself in the midst of a heatwave and want to get your popsicle-making on, there are some delicious options on that page.
I haven’t told you this but this summer has been all about beer in my house. Sours have taken center stage. Josh and I will usually get a large format bottle of something we haven’t tried before and have it with dinner. And in typical girl fashion, I usually dig the tart, fruit-flavored beers. Enter: cherry lambic. Lambics aren’t always flavored with fruit, though they’re usually always puckery and sour, all in a good way of course. Cherry lambics (kriek lambics) are fermented with sour cherries and omg are they good. If you’re ever at a good beer store (or even Whole Foods), pick a bottle up, you’ll love it. You can drink some with dinner AND then use the rest to make these popsicles.