Nah, they’re too popular to miss me. And when I pass a scoop shop, I walk in. But at home, I’m too busy concocting fun ice cream flavors. This one is perfect for your summer celebrations because I think it’s totally original, plus it’s easy. Three base ingredients, everyone! It takes about two minutes to throw together.

You know what takes a lot more time? Like, a lot? Getting my hair done. Which is bizarre, because I have low-maintenance hair. It’s curly. But ever since the grays began popping out like overeager distant relatives who keep coming by to visit unannounced, I have to get it dyed every few months, which takes hours. And I should be doing it more often because the grays come back in a much shorter time. I’m just never up for sitting in a chair for hours on end.

When I was getting my summer fun shade put in yesterday (eggplant, woohoo!), the hair washing person began giving me my scalp massage and head rub. I always dread this part of the appointment. I know a lot of people enjoy getting their heads rubbed, but I have never been one of them. I mean, they’re not massaging sore muscles. Can they put that pressure on my quads instead? Or if we’re keeping it close to the hair, my completely f-ed up neck muscles?

But I always wonder if it’s rude to ask the head rubber to stop her good work, so I sit through it quietly and try not to think about anything funny, like what it must look like for me to be reclining in a massage chair in sweats and sneakers while a bored-looking hair washer rubs my forehead.

It’s awkward moments like this where I dream up ideas for baking, or even better, ice cream flavors. And this one is definitely worth trying.

To make this ice cream, you’ll need those Nestle filled chips, the cherry flavor. They’re so good. You’ll also need roasted salted walnuts. Those are your two mix-ins. But the ice cream itself is what I’m talking about here. Ready?

Cool whip. Sweetened condensed milk. Cocoa. That’s all, folks. Mix, fold in your chips and walnuts, and freeze overnight. When you wake up in the morning, you’ve got amazing chocolate ice cream with the best crunchy bits! It’s like a summer miracle. Heck, summer itself is a miracle. Ice cream just makes it better.

You probably can’t do anything to control those grays replacing the color in your hair other than face the stylist. And you definitely can’t do much about awkward moments other than take your mind elsewhere. So free your mind, and the ice cream ideas will follow!

From time to time when I bake for people, they ask if I used a mix. I’m never sure how to take that question, other than to find it rude. The thing is, I bake mostly without mixes, or as a layperson would put it, “from scratch.” But when I use mixes, I usually doctor them or put them into a form for which they weren’t intended.

But either way, I’m creating and baking. And even if I were using the mix as directed, does that somehow make the baked good less legitimate? It’s like using a bread machine. Does using the machine take down the integrity of the process? I don’t really get that point of view. I’m more about being grateful to the baker for the time put into making the food and happy for the end result, which should be tasty. That’s all, folks.

Certain questions should just never be asked, like whether you used a mix. In that category is anything about your weight, whether your Prada knockoff bag is actually Prada, or the unanswerable musings from so-called concerned people who ask, “Don’t you think you’re taking on too much?”

The answers to those questions are, in order:

1) (Insert look of speechless astonishment).

2) It’s Prada, you nosy witch.

3) No.

I promise you, I like people. I just don’t like their questions sometimes.

You know what I do like? Cheesecake. Pretty much whenever and however it comes into my life. And this one is a definite cheat in the best way.

The base of this cheesecake is a brownie mix. I used a gluten-free mix so that Kenny could eat it, but then he reminded me that he doesn’t really like cheesecake, the weirdo. Oh, well. I tried.

Part of the brownie mix is used to make the crust, and the rest is mixed into the cheesecake batter. It’s really quite easy. And the result is a simple, chocolate cheesecake that you can add whatever mix-ins to that you like. I just added chocolate chips, but go crazier if you want!

I love the fact that this cheesecake only uses two blocks of cream cheese and that it requires no sour cream or yogurt. Once you have the brownie mix, you’re pretty much set with ingredients that are likely already in your kitchen.

Whatever happens, never let anyone shame you into thinking that using a mix for anything is wrong. People ask really dumb questions. That’s not a reason for you to feel bad. It is a great reason, however, to eat all the cheesecake!

If you have, you know all about the cherry blossoms. The trees are beyond gorgeous, with little delicate pink blossoms sprinkled all over the tidal basin. It’s so lovely. It’s also mega-crowded. The tourists come from everywhere to see the blossoms, and it’s almost impossible to walk. People just shuffle along, elbow to elbow, taking awkward selfies.

Still, cherry blossoms in D.C. mean spring, warm breezes, and fun cookie flavors. How could I not try to put all that cherry blossom aura into a cookie? So I did.

In general, there’s a lot of excitement in the air. I teach high school seniors, and their final exams are next week. If they didn’t mentally check out weeks ago, you can bet they’re long gone by now. Some of them stop turning in homework or coming to class with a shamelessness that would shock their parents, if they knew. If.

Every year, I sit through graduation as multiple emotions assail me. I get hit with good feelings, like pride and flat-out happiness, but I also get annoyed sometimes at the kids who cross the stage who gave everything minimal to no effort. I wonder if they’ll keep doing that, or if they’ll learn to take the chances they have and treasure them.

In the end, though, I try to focus on the positive. Everyone looks nice, the ceremony is celebratory, and best of all, there are cherry blossom cookies in the world!

These are soft-baked cookies with Nestle bling. Not only are they filled with Nestle cherry-filled chocolate chips, but they’re also studded with spring color chocolate chips. Aren’t they cute? I’m all about cute.

A few weeks ago, a student made a cookie recipe from my blog and as soon as I saw the cookies, I knew she’d broken the cardinal rule: chill the dough. Do not skip this step! It’s vital. Also, subbing in some almond extract for vanilla is key to giving these cookies their distinct flavor. The almond complements the cherry perfectly.

It’s tourist season here in D.C., which coincides with graduation, spring, and all things warm and wonderful. Enjoy some cherry blossom cookies! It’s a lot easier than fighting the crowds at the tidal basin.