I’m handing out advice! Museum advice!
When was the last time you went to a museum? Was it recently? Or are you one of those people has to reach back into their memory bank to a high school trip, or maybe even grade school trip?
I’ve been trying to get out there and visit some local museums. Monday was a holiday Monday here in Canada, so I took the opportunity to venture downtown, to snap a couple of pictures and visit one of the many museums Ottawa has to offer. I thoroughly enjoyed it, as well was super annoyed by it. Hence the advice part.
My first piece of advice is, go really early, like right when it opens, or really late, about 2 hours before close. This is to avoid the crowds of creaming prepubescent, little people, who frequent the museums, with day camps and schools. I’m not talking about the kids that attend with their parents; they seem to have a handle on their little people. It’s the camp counselors and school volunteers that are pathetically try to control these droves of children and doing a really horrible job at it.
Don’t get me wrong, they don’t have an easy job of it. I am not delusional in thinking I could do better. I’m just saying if you want a nice peaceful, enjoyable time… avoid the mid-day school/camp rush.
My second piece of advice is, go alone! I have never gone to a museum alone, and I have always felt rushed or board. This time was amazing, I could stare at something as long as I wanted or I could skip whatever I wanted, and I had no one to judge me. I could have ran through and looked at nothing, or I could have spent 3 hours looking every inch of the museum over. I actually did the latter.
Still trying to think of a good way to segway into this recipe… I don’t have one… sooo here is some yummy very berry frozen yogurt. After all, it is still summer!!
Very Berry Frozen Yogurt
[Adapted from the cuisinart ice cream maker manual]
1 Bag of Frozen Mixed Berries, Thawed (about 500g)
¾ Cup of Milk
1/3 Cup of Sugar
4 Cups of Low Fat Vanilla Yogurt
1 Teaspoon of Vanilla
Puree the thawed berries and strain them to get rid of any seeds. Set aside.
In a medium bowl, mix the milk and sugar with a hand blender for about 2 minutes. Stir in the yogurt, berry puree and the vanilla, until combined.
Pour into your ice cream maker and follow the manufatue’s instructions.
Once it’s all done in the ice cream maker, put it into the freezer, for about 4-8 hours, or until you think it’s hard enough. Now go to the museaum and by the time you get home, I’ll be all ready to eat.