This Is Fine 🫠☕️🔥
@thiswasfine.bsky.social
Coffee hound. ☕️ Bird nerd. Nature lover. 🏳️🌈 Local swamp witch. Fnord.
Meow Wolf rocks. Museums, libraries, and parks rule.
Don’t DM me unless you know me IRL
Meow Wolf rocks. Museums, libraries, and parks rule.
Don’t DM me unless you know me IRL
Another garden update: The oranges are coming in just fine. This is about half of the size they will be in December.
October 25, 2025 at 1:27 AM
Another garden update: The oranges are coming in just fine. This is about half of the size they will be in December.
Brief garden update: Passionfruits are on the vine. I am hoping they can ripen before our first frost. We get a much later frost here compared to much of the US.
October 25, 2025 at 1:26 AM
Brief garden update: Passionfruits are on the vine. I am hoping they can ripen before our first frost. We get a much later frost here compared to much of the US.
Yeah. Well. Ice cream is life. I guess?
I made a mess of the counter but it’s all cleaned up now. Well worth the effort.
I made a mess of the counter but it’s all cleaned up now. Well worth the effort.
October 16, 2025 at 4:05 AM
Yeah. Well. Ice cream is life. I guess?
I made a mess of the counter but it’s all cleaned up now. Well worth the effort.
I made a mess of the counter but it’s all cleaned up now. Well worth the effort.
Okay. Confession time. I have made more ice cream, and summer is over. Coulda fooled me, the temperature here tomorrow is gonna be 30 C/86 F. But I guess that is how things roll in California.
This batch is more of an organic blueberry cream. I halved the blueberries from 4 c to 2 in the recipe.
This batch is more of an organic blueberry cream. I halved the blueberries from 4 c to 2 in the recipe.
October 6, 2025 at 4:57 PM
Okay. Confession time. I have made more ice cream, and summer is over. Coulda fooled me, the temperature here tomorrow is gonna be 30 C/86 F. But I guess that is how things roll in California.
This batch is more of an organic blueberry cream. I halved the blueberries from 4 c to 2 in the recipe.
This batch is more of an organic blueberry cream. I halved the blueberries from 4 c to 2 in the recipe.
I confess, I am back on the honemade ice cream kick. Made vanilla ice cream this morning, it’s in the freezer now to harden more. I think part of the motivation is it’s going to be 40 C today or 103 F…
August 21, 2025 at 4:13 PM
I confess, I am back on the honemade ice cream kick. Made vanilla ice cream this morning, it’s in the freezer now to harden more. I think part of the motivation is it’s going to be 40 C today or 103 F…
Um… Duo…
Owls do not have teeth!
Owls do not have teeth!
August 20, 2025 at 3:04 AM
Um… Duo…
Owls do not have teeth!
Owls do not have teeth!
Entrance to the Zion NP River Walk trail, near the shuttle stop.
August 19, 2025 at 5:41 PM
Entrance to the Zion NP River Walk trail, near the shuttle stop.
Entering Zion National Park, Utah. This is the main road with shuttle bus (lower left) that takes you on Zion Canyon Scenic drive from the visitor centre to the renowned River Walk.
August 19, 2025 at 5:39 PM
Entering Zion National Park, Utah. This is the main road with shuttle bus (lower left) that takes you on Zion Canyon Scenic drive from the visitor centre to the renowned River Walk.
Yes. I have been quiet, between travel out if state and medical issues, including a scheduled colonoscopy yesterday.
Still feel tired and hung over from all the drugs the clinic pumped into me yesterday.
Am curating photos from my trip to 2 national parks to share. Sneak peek below:
Still feel tired and hung over from all the drugs the clinic pumped into me yesterday.
Am curating photos from my trip to 2 national parks to share. Sneak peek below:
August 8, 2025 at 5:08 PM
Yes. I have been quiet, between travel out if state and medical issues, including a scheduled colonoscopy yesterday.
Still feel tired and hung over from all the drugs the clinic pumped into me yesterday.
Am curating photos from my trip to 2 national parks to share. Sneak peek below:
Still feel tired and hung over from all the drugs the clinic pumped into me yesterday.
Am curating photos from my trip to 2 national parks to share. Sneak peek below:
I scream, you scream,, we all scream for ice cream. And scream about other things…
July 4, 2025 at 11:23 PM
I scream, you scream,, we all scream for ice cream. And scream about other things…
Soft serve is ready. But it is a bit too soft, so I am smoothing it out and putting it in the freezer now.
July 4, 2025 at 7:59 PM
Soft serve is ready. But it is a bit too soft, so I am smoothing it out and putting it in the freezer now.
Current condition: Churning.
July 4, 2025 at 6:56 PM
Current condition: Churning.
Yes. Back at it again. I rather have the big beautiful blueberry ice cream.
July 4, 2025 at 6:54 PM
Yes. Back at it again. I rather have the big beautiful blueberry ice cream.
Whelp. At it again. Making vanilla ice cream right now. I promised myself I would eat less of it over time, but I am not quitting! 🙂
June 30, 2025 at 12:31 AM
Whelp. At it again. Making vanilla ice cream right now. I promised myself I would eat less of it over time, but I am not quitting! 🙂
Today I made a second batch of helado de queso fresco… This time, I pulsed the cheese in the blender, added it to more sugar than I used last time, & added whipping cream to whole milk. So in this batch, there is added cream, somewhat more sugar, somewhat more vanilla, and finer ground cheese.
June 19, 2025 at 4:44 AM
Today I made a second batch of helado de queso fresco… This time, I pulsed the cheese in the blender, added it to more sugar than I used last time, & added whipping cream to whole milk. So in this batch, there is added cream, somewhat more sugar, somewhat more vanilla, and finer ground cheese.
Okay! Ready to go in the freezer. In two hours, the soft serve will be less runny. In four hours, it’ll be hard serve ice cream.
Right now my kitchen is a mess, but this is bliss!
Right now my kitchen is a mess, but this is bliss!
June 15, 2025 at 10:37 PM
Okay! Ready to go in the freezer. In two hours, the soft serve will be less runny. In four hours, it’ll be hard serve ice cream.
Right now my kitchen is a mess, but this is bliss!
Right now my kitchen is a mess, but this is bliss!
Soft serve stage at this point in the churning…
June 15, 2025 at 9:56 PM
Soft serve stage at this point in the churning…
Bwahahaha… soon.
June 15, 2025 at 9:49 PM
Bwahahaha… soon.
And so it begins… MOAR BLUEBERRY ICE CREAM!
June 15, 2025 at 9:48 PM
And so it begins… MOAR BLUEBERRY ICE CREAM!
I honestly gotta say, the helado de queso fresco is better the second day. Very nice tangy and sweet taste.
I have to work on creamy texture, though. Next batch, I think I will use the Ninja blender to break down the cheese, use less cheese, add more vanilla, and add more cream and milk.
I have to work on creamy texture, though. Next batch, I think I will use the Ninja blender to break down the cheese, use less cheese, add more vanilla, and add more cream and milk.
June 13, 2025 at 6:58 PM
I honestly gotta say, the helado de queso fresco is better the second day. Very nice tangy and sweet taste.
I have to work on creamy texture, though. Next batch, I think I will use the Ninja blender to break down the cheese, use less cheese, add more vanilla, and add more cream and milk.
I have to work on creamy texture, though. Next batch, I think I will use the Ninja blender to break down the cheese, use less cheese, add more vanilla, and add more cream and milk.
Verdict on the helado de queso fresco: It is good, but not as good as the cheese ice cream at O’Brien’s. It is also physically more effort to make than it was worth… The cheese is hard to break down into smaller pieces & it never gets smooth. So far, the blueberry ice cream turned out the best.
June 12, 2025 at 11:36 PM
Verdict on the helado de queso fresco: It is good, but not as good as the cheese ice cream at O’Brien’s. It is also physically more effort to make than it was worth… The cheese is hard to break down into smaller pieces & it never gets smooth. So far, the blueberry ice cream turned out the best.
I confess my aching hands couldn’t deal. I crumbled the cheese with my fingers and used a blender as I added in milk. The cheese ice cream I’ve had at O Brien’s (formerly Guanato’s) has chunks of tangy mildly salty cheese in sweet creamy ice cream and it works.
June 11, 2025 at 10:49 PM
I confess my aching hands couldn’t deal. I crumbled the cheese with my fingers and used a blender as I added in milk. The cheese ice cream I’ve had at O Brien’s (formerly Guanato’s) has chunks of tangy mildly salty cheese in sweet creamy ice cream and it works.
The ice cream adventure continues today. I followed a recipe I slightly modified for helado de queso fresco. I am not sure I selected the correct queso fresco for this task; it is hard and crumbly and cannot be ‘folded into’ the sugar and vanilla extract as described in instructions…
June 11, 2025 at 10:44 PM
The ice cream adventure continues today. I followed a recipe I slightly modified for helado de queso fresco. I am not sure I selected the correct queso fresco for this task; it is hard and crumbly and cannot be ‘folded into’ the sugar and vanilla extract as described in instructions…
It’s a very messy process. But it yields tasty results. Note that 2 mangoes results in a pale yellow colour. Almost lemon cream. But it tastes mildly of mango. It is soft serve now, but will harden after hours in the freezer.
June 6, 2025 at 11:12 PM
It’s a very messy process. But it yields tasty results. Note that 2 mangoes results in a pale yellow colour. Almost lemon cream. But it tastes mildly of mango. It is soft serve now, but will harden after hours in the freezer.