I unofficially officially took a hiatus. Like a good 6month hiatus. It has been a busy season of construction at the house, new skills at work, building the garden, and not to mention raising these kiddos. I can’t imagine a time in my life it hasn’t been busy but these days I felt like family and work needed my whole undivided attention.

Learning ECMO has been intense. Honestly, it’s intensely great! I decided to go back to my original home hospital and go see someone LIVE again. Covid has been so detrimental to our spirit in healthcare and has me questioning if we even know anything anymore. It’s been a true trial for us spiritually, physically, and emotionally. I even sought therapy to get my head back on straight (that’s still in question lol).

There is so much to ECMO, I won’t bore you with too much detail. Basically, it’s modern medicine at its finest. It can support the heart and the lungs in the most unique way. It’s been fun learning about this equipment and how it ticks. This thang has saved SO many lives. It’s amazing!

Here’s a photo dump of the FF lately update…

Here I am with an ECMO pump. This was the first one I primed. Proud moment.

Back at the farm, we are doing some pretty great things too. John is learning how to not kill other drivers or himself on the road. It takes a lot of training to make it to a destination adequately. Talk about a reality check when your kid starts driving. I still refuse to believe I have a kid that can drive. There are a lot of mixed feelings about this situation.

John’s first car. A Dodge Ram with a 5-speed. Life has just started for this guy 🙂 eekkk!!

So I mentioned we were under construction, right? Well, it’s a long story (and I’m not completely sure of the details) but we did NOT have a/c for weeks. WEEKS! Almost 6 weeks to be exact and with summer coming I knew it would only mean one thing. **complete momsanity (which is synonymous with insanity yet in a “crazy mom she’s really lost her mind now” kind of way)

Walking into my sauna (I mean bathroom) I can immediately decipher the level of how HOT it is by how far he has his legs spread for air. It was a hot one that day.

The kids have been so busy with Volleyball, swim lessons, new baby chicks, and just life in general… it has been fun seeing them get passionate about more things…not just the things that seem to come naturally like teenage attitudes and primping. We got that down!

Knox is working on photography. Great forehead shot, bubba!
I love him and his forehead. Thank God I have 42 shots of it on my iCloud.
I can’t explain this. Is it curly is it flat? Is it flattened out curly? Oh! It’s not brushed. Got it! Mom has to catch up (yeah, still don’t understand).

I can’t even explain all that has happened in the past 6 months. All I know is they are all growing up…and (quivering chin) they are so independent and beautiful in so many ways.

If any picture could say “leave me alone” I’d pick this one.
And then there’s him. Just a happy little bubba coming out baskets. I never question why I had so many childrens. They’s so darn cuuute, gah!!
Ok, just one more. 😍 don’t miss the koala ears!

Now, to the yummiest part of the past couple weeks…

Taro Ice Cream

This white root wonder works hard and takes credit for it. Effortless and delicious you’ll write home about this one.

So I was bouncing around the store last week and ran across the TARO ROOT!! If anyone is familiar it is a popular root that is implemented into many desserts and drinks, you know it is creamy and rich like deep vanilla but almost better. It’s strange, confusing, and wonderful. Anyone that says no to taro, I say, “bye”. Don’t associate with those 😁. Mom would not approve.

Palm-size and hairy, it’s almost coconut-like. To cook this, you treat it like a potato. Peel the outside and chop in blocks/peel—however strong you want it. I suggest at least 1/2 a root for 1 dessert

Here is how you make this lovely ice cream. First, you want to peel the sides and cut them into 1/2-inch blocks. Put 2 inches divided to the side.

Get a large saucepan and start to boil the cream and sugar. Add the taro and let come to a small boil. Once cool, remove the taro root cubes.

Toddler supervision.

Throw your cooled cream mix into your favorite ice cream maker (CLICK to see Food &Wine’s top ice cream makers). Voila! Just a couple of hours later you have a great treat that will last in your freezer for the …well…maybe hours if you live at my house. Why are these kids always so hungry?

I hope your family loves it as much as mine. Like and comment below!

And don’t forget to check out some of my favorite recipes :))

Love to you all!

Farmer Fran-man

Taro Ice Cream

Lisa Bryan
Sweet, creamy, and uniquely flavored ice cream
Prep Time 15 minutes
Cook Time 10 minutes
2 hours
Servings 8 people


  • 1 medium saucepan
  • 1 cutting board and knife
  • 1 ice cream maker of your choice don't forget the ice and rock salt


  • 2 inches taro root peeled and cut into blocks
  • 2 cups milk
  • cups white sugar
  • ½ tsp salt
  • 2 cups half and half
  • 2 cups whipping cream


  • Cut your taro root to get a 2-inch block (peeled).
  • Place your saucepan on medium heat and add all the ingredients listed from top to bottom. Use a whisk to ensure the sugar dissolves.
  • Continue to whisk as the heat comes to a slight boil. This ensures your milk doesn't burn the bottom and it is all brewed evenly. Once your milk mix has come to a boil, reduce heat and whisk about 10 more times.
  • Remove from heat and let cool with taro roots still in the mix.
  • Once cool, remove the root blocks from the mix and add to your ice cream mixer. Use your device instructions to freeze into ice cream. Voila! Add strawberries, chocolate syrup, fresh raspberries, or nuts.

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