Pimm's Cup Popsicle Week 2017

Sometimes it's so strange to think of who we used to be, how our habits have changed and we moved around a lot to find new ones. How the dogs have grown up. How Milo, who I found in a trash can a little over two years ago, has become this boy that smiles when we catch his eye. How money doesn't matter as much now and I can call my sister to ask how she is and that I love her. How Nolan and I worked and worked and worked on ourselves to be the people we are now. How we stopped paying rent and bought a home. "Five acres guarantees no neighbors," a coworker told us this weekend. That's heaven for me, the echoing footsteps and no one to answer them back.

Pimm's Cup Popsicle Week 2017

We eat at home most days (or try to, anyway). I live in my own head. I'm quiet except to answer a work call or to call the dogs in when I'm bored. I pick orange flowers that grow by the roadside and I did the dishes on my lunch break. Nolan works long hours; but we are self sufficient in our own right.

So different than two years ago, So different, you could say, from when I first participated in Popsicle Week.  Then, I cared about money. Then, I cared about Los Angeles. Then, we spent our money at bars and I didn't drink beer then, so I drank whatever was on the menu. Then, Nolan got a Pimm's Cup for the first time and it's been his favorite since. Then, we would be in silence for two hours on the way back home.

Then, I was looking for ways to escape.

But two years can change a person and I found out I'm better suited for Pennsylvania. We both are. The humidity doesn't bother us. The dogs change with the seasons and we do, too. And that's okay; because we finally found a reason to settle down and enjoy a drink on the porch swing for a minute or an hour.

And so, for this year's popsicle contribution to the zeitgeist that is Wit and Vinegar, I wanted to pay homage to how this tradition has been something to look forward to amid all that has changed. And so, I looked back on Nolan and us and his favorite drink in LA and made a Pimm's Cup popsicle--it's easy, it's fruity, and it's a little bit cold (just like me!).

Enjoy! And check out all the other recipes here! And check out my previous contributions here and here!

Pimm's Cup Popsicle!

Feel free to use your favorite ice molds, but know that the volume measurements below will be way off! I used these! (Can you tell I love Amazon?)

Pimm's Cup Popsicle Week 2017


  • 1/2 cup Pimm's
  • 1/2 cup lemonade
  • 1/4 cup water
  • 1 cup ginger ale
  • Juice of one lime
  • 1/4 cup cucumber, chopped
  • 4 strawberries, chopped
  • 6 mint leaves
  • 1/4 cup orange, chopped

Directions and Assembly: In a measuring cup, mix together Pimm's, lemonade, water, ginger ale, and lime juice. Prep eat popsicle sleeve by manually inserting a bit of each fruit and one leaf of mint. Pour mixture over fruit and seal. Place in freezer for a few hours to freeze completely and enjoy! 

Pimm's Cup Popsicle Week 2017
Pimm's Cup Popsicle Week 2017
Pimm's Cup Popsicle Week 2017

Caramel Corn Popsicle (in honor of Popsicle Week!)

My parents left on a plane yesterday and I am not sure if I will see them next at Christmas or in the summer of next year.  It was a good trip, bittersweet in its shortness and seeing more lines crack around my dad's eyes.  Wounds run as deep as roots in my family, and I can't speak on their absence much right now.  

Except those small sidestories my mother told to fill the gaps in conversation reminded me of home.  Even the trip to Wal-Mart right after they landed reminded me of home, the amount of snacks they bought, their insistence to pay for everything.  I remember when I brought my first boyfriend to my parents' home in Pennsylvania, I was 15.  He grabbed a handful of snack cakes and a bag of chips and we hid ourselves in my room, watching movies and holding hands in the blue light of the TV set.  I remember when I took a boy to New York for Christmas the first year we dated and we took a bus back to my home at three in the morning.  We sat up watching a dog show and eating pickles and caramel popcorn out of those old holiday-themed tins.

It all came back to me, because those times were relics of home.  The old brass bed I slept on, cradled in boys' arms.  The trips to New York.  Bags of groceries from Wal-Mart.  Those old tins of popcorn that were reused as robot bodies and yarn storage.  My mother knitted me a scarf once in the dead middle of August, making use of her sabbatical from the candy store and I sat in the air conditioned room and modeled it for her, my peach slices in one hand and a popsicle in the other.  She had some leftover candied popcorn from my brother's wedding the month before and munched on it while we watched TV.  It was caramel-flavored, "just like the kind you." 

Home has become sense-memories now.  It can get confused between season and even year.  Novelty popcorn in old dented tins, syrup running down my wrist.  The TV in the background and the love for home in the foreground. I realize I won't have those moments back anytime soon, they left on a plane, departing San Diego to Albuquerque in the second terminal a little over twelve hours ago.

And to fill the time today, I made popsicles for Billy's Popsicle Week.  I might not have found my home yet, but I am amassing a community of bloggers that keep me distracted, entertained, inspired, and laughing all at once.  Wit and Vinegar is one of these bloggers.  Because of this, I was happy to recreate a memory through this popsicle, to make a caramel corn popsicle that was a fun twist on a classic from anyone's childhood.  Maybe home is just in sense memory, but maybe I can recreate those moments whenever I want.  And you can, too!  Recipe is below.

And if you don't know what Popsicle Week is, then go check out Billy's blog for more details.  Here's last year's list of participants, and I am so happy to be a part of it this year! 

Caramel Corn Popsicle

This recipe is for four popsicles, because that's as many as my mold made, but you can double this recipe easily


  • 1 cup coconut cream
  • Kernels from two ears of corn
  • 2 tablespoon honey
  • Store-bought or homemade caramel, brought to the softball stage for dipping (approx 1/4 cup)
  • Pinch of flaked sea salt


  1. Preheat oven to 450*F and roast kernels on a baking sheet for 10-15 minutes until fragrant
  2. Take out of oven and allow to cool
  3. In a blender, blend cream, honey, and roasted kernels until as liquified as possible
  4. Use a fine mesh strainer to remove any large fibrous bits of corn, but reserve corn-infused cream mixture in a bowl or measuring cup (for easy pouring)
  5. Lay out popsicle sticks onto a sheet of parchment paper and dip then halfway into a cup of caramel, return to parchment and allow to dry as much as possible
  6. Pour strained corn mixture into popsicle molds and freeze
  7. Allow to freeze for 45 minutes to one hour before putting sticks in, to ensure they are frozen enough to hold the sticks up
  8. Allow to freeze 6+ hours or until hardened
  9. Sit at room temperature for 3 or so minutes or dip in warm water for a few seconds.  Remove popsicles from molds and sprinkle with a little salt.  Enjoy!