In the meantime as Krissy has been off doing this 30 day blog challenge with her good friend Natalie she has little time for much else let alone working on her book. She also has promised Mark she would help out at his floral shop so he could get the landscaping side of the business started. It’s been so hot she cannot even walk her dogs! But looks like dinner invite is in order!

From: Markbrothers@gmail.com

To: krissycarpenter@eatcreatedesign.com

August 26@8:12AM

Hi Krissy

I have not seen you in a couple day so I thought I would check in to make sure Sarah did not kidnap you and hold you prisoner until you tell her your life story?

Dinner tonight? My house 7pm?

PS Did you see what Earl posted on his website?

To: Markbrothers@gmail.com

From:krissycarpenter@eatcreatedesign.com

August 26@8:46AM

I would love to come over for dinner I feel like all I have been doing is typing and editing photo for “the book” and doing the 30 day blog challenge with Natalie. Remember I told you about her? I didn’t even walk Dasiy and Duke yesterday it was so hot and blasted wet. I heard on the radio it has not been this hot in Chuchville in something like 50 years. I am not sure I have felt 78% humidity before?

So the three of us will arrive at 7PM I will bring dessert! Almond Joy Chocolate Layer Cake!

PS I have been avoiding Sarah but I have a feeling she will catch me soon.

To krissycarpenter@eatcreatedesign.com

From markbrothers@gmail.com

August 26@9:21

Great see you than I am going to grill up some filet so we can experience the 78% humidity together in fact maybe we will eat outside? Just kidding!

Recipe for the Heat

HOW TO MAKE A KILLER STRAWBERRY MILK SHAKE

It’s hot out, so let’s get down to basics: A good old-fashioned strawberry milkshake. Why eat dinner when you can drink a shake? This is a serious strawberry milkshake, too; it isn’t messing around. It doesn’t involve anything fancy, anything difficult. Nothing “gourmet.” This tastes like pure strawberry, not too sweet, but not too milky either. Creamy, thick, pale pink, just strawberry-strawberry-strawberry — all as it should be. Here’s how to make your own. Don’t you want a sip?

I adore a good strawberry milkshake, but I almost never drink them. They tend to be extremely disappointing. Fast food milkshakes are fake-flavored, dyed pink, worse than bad. No, no, no. And yet homemade shakes often let me down as well. In ill-inconceived attempts to make them “healthier” people water them down with milk, or up the quotient of strawberries, until they are just sharp and icy. Now, smoothies are well and good, but when I want a milkshake, it needs to be a milkshake, OK? It’s an occasional indulgence, and therefore it needs to indulge. Got it?

I feel like I finally figured it out, my perfect strawberry shake. It’s not groundbreaking; there’s no gastronomic secrets here. But it delivers the goods. This is no fake-flavored strawberry, but it doesn’t have icy chunks of strawberry in it either. It is just totally all strawberry, all the way.

The key, as all milkshake devotees know, is the ice cream. I like to use ice cream that doesn’t have any eggs in it; I find that the custard taste distracts from the purity of the other flavors. For this shake, I prefer the simplest Breyer’s formulation — just milk, cream, strawberries, sugar.

And for the berries, you hardly need me to tell you: Get them ripe, get them fresh, make sure they are sweet as can be. Happy slurping; if you love strawberry milkshakes I hope you get to try this one soon. It’s pretty killer.

What You Need

Ingredients

1/2 pound fresh strawberries, plus more to garnish
2 tablespoons white sugar
1 teaspoon vanilla extract
3/4 to 1 cup whole milk
1 tablespoon malted milk powder OR regular powdered milk (optional)
1 pint strawberry ice cream

Equipment
Blender

Instructions

1. Gather your ingredients. Make sure you are using excellent strawberry ice cream. No fake flavors! No dye! If you have it, pull out some powdered milk or malted milk.

2. Hull the strawberries and slice them. Sprinkle the sugar over them and stir in the vanilla. Put the strawberries in the freezer for about an hour.

3. Put two pint glasses (or four smaller glasses) in the freezer to chill.

4. When the strawberries have frozen solid, pull them out and put them in the blender with 3/4 cup milk. (Make sure you scrape in all the syrupy juice that has accumulated at the bottom of the bowl.) Blend until the strawberries are pulverized. There should be no big chunks left at all.

5. Add the malted milk powder and blend. (Note: The malted milk powder gives just a bit of extra depth and a hint of malty flavor without turning the shake into a true malt. If you opt to use regular powdered milk this also will just add a bit of richness and creaminess. But the powders are not necessary.)

6. Take the blender jar off the motor, and add the entire pint of ice cream. Stir it into the milk and strawberries by hand. Put the jar back on the motor and blend thoroughly. If it won’t blend very well or gets stuck, carefully add as much as 1/4 cup more milk. Stir or shake if necessary.

7. Pour the milkshake out into the chilled glasses and garnish with strawberries. Slurp immediately!

Additional Notes:
• This makes 2 large or 4 small milkshakes (about 32 ounces).

Recipe from http://www.thekitchn.com/how-to-make-a-killer-strawberr-120861 give them a visit!