On Monday this week I got such a bad blister I bled all over my heels and had to wear flip flops for the rest of the day.
On Tuesday I realized that my hip was finally feeling better… but my lower back was killing me.
On Wednesday I broke my diet and ate 5 peanut butter cookies in seven minutes. Then I felt sick for the rest of the night.
On Thursday I wore my underwear inside out.
On Friday I couldn’t for the life of me find the arm strength or the brainpower to get through my circus choreography, and our coach started swearing at us.
Thank the Lord this week is over. I’m pretty sure I need to relax on the beach with a trashy novel, a cute bikini, a Kentucky mule and – just for good measure – some boozy sorbet.
Blueberry White Wine Sorbet
one pound (454 grams) blueberries
one bottle (750 mL) white wine (I used Therapy Vineyard’s Freudian Sip, which I totally picked for the name, but happens to be a sweet blend)
three quarters cup water
two thirds cup sugar
In a saucepan, combine wine, water and sugar. Bring to a boil and stir for one minute; the sugar should all have dissolved. Remove from heat, add blueberries and let sit (covered) for an hour. I smashed my blueberries a bit with a spatula to help them absorb the liquid.
Blend (in batches if necessary) and strain into the prepared bowl of an ice cream maker.
Make ice cream according to the manufacturer’s directions.