I found this recipe and can't wait to try it, minus all the "organic" fanfare. Long ago, I threw out the need for "organic" in my life. Surprise to all of you in blogland, not EVERY Californian is an organic junkie. When my kids were little, I went through the "organic" phase for many, MANY years. As soon as we moved back to the US from 5 years overseas, I started buying organic milk for the girls. As a fairly new mom, I read all the stuff out there about the hormones injected into cow's milk and how it impacts premature development in girls. Overseas, the milk we had was gaggalicious. We lived on a fairly remote island, an extension of Japan that did NOT have real cow's milk brought in. One of the dairy plants there would mix powder and water and walllllah, disgusting milk. I'm not sure how they called themselves a dairy plant, but, I digress. So, we set to buying carton milk off the shelf. You know, the kind the supermarkets sell for "emergencies?" A little better, but it needed to be SUPER cold.
So, I tried to get my girls to love Silk. Only one of them did and then it had to be of the chocolate variety! So off to the Nugget Market, I would buy the Horizon Farms Organic Milk in the glass bottles. GOOD GOSH, what was I thinking?? In the end, it didn't prolong premature development at all. A few years ago and after countless hundreds of extra dollars wasted, we are back to Costco non organic milk. I wish I would have saved some of those glass bottles, though, they are cute.
My organic days are over. Don't get me wrong, I love to go to the farm stands near my house and buy local homegrown tomatoes and veggies. I still buy organic sometimes when I feel like throwing money out the window, ha! Anyway, here is what I'm going to do with all of that chocolate mint I have in a huge pot in my garden:
Chocolate Mint Organic (if you want) Ice Cream: