Please, please, please! Say it ain’t so! But yes, it’s true, we’re headlong into the wind down of summer.
Sniffle here and sob there, I’m harboring some serious resentment at the fact that summer is quickly fading into fall. This is mostly due to the fact that in mid-July I broke my wrist and the elbow of my other arm (of which I’ve lamented about my gimpness on the blog and you’re sick of hearing about since it happened) and that the wrist required surgery to give me a fancy new metal plate and 10 screws surgically inserted into my limp old wrist. Yep, I’ll be the one setting off the alarms, bells and whistles at the airport security line.
It also turned most of my summer of bar-b-ques on the deck and hostessing of summer fun into a self-imposed 3 week marathon of feeling-sorry -for-myself-BRAVO-watching-reality-show-obsession because I couldn’t chop, cook or even pull my hair into a top knot. And if any of you know me in person, the top knot is what really put me under.
But, I gave myself ’til this week to finish my sulk and now I’m back at ‘em, working the wrist so it doesn’t turn into a stiff log of a limb and I even took off my bandages all by my-freak-out-at-any-medical-condition-that-may-result-in-blood-self. I was happy and surprised to see a completely healed 3-inch scar.
Friends, I’m back.
And it’s a good thing too, because yesterday, when Smudge asked me why we haven’t had any parties with and of our friends who are parents of her friends who we would usually have summertime parties with, I knew I wasn’t the only one feeling the lack of party pain. Remedy solved, we’re having a party tonight and putting our summer party slump to bed.
This recipe doesn’t require a party to make it special. In fact, if you’re in need of a fast dinner with minimal effort but big flavor, this chicken skewer recipe is a keeper.
Last weekend I spent some quality time with 14 of my college friends on a girl getaway to Las Vegas, eating jello shots, eating good food and dancing as only us girls can do to David & David, YAZ and Depeche Mode. Does that date me?
I met my husband working at a fancy, schmancy seafood restaurant.
It was a lovely setting for a beautiful romance that began with us racing from table to table, sweating it out in standard issue baby blue, long-sleeve, button down shirts that reeked of the deep fryer atop boring black pants with the wild flair of our own choice of windsor knotted ties as we stuffed our nightly wad of tips in our pockets. What individualists we were.
We both still have waiter nightmares about that place. Anxiety riddled nightmares where we can never get to our tables in time, our server trays never seem to empty, the cooks continue to yell and the customers begin to fume.
Hey wait, was that a nightmare or was it reality? Only the shadow knows…
“Toast to the tomato roast!” Or in perhaps more trendy speak, “totes tomahhhto roast.” Either way, roasting tomatoes has a hold of my heart, and I’m not letting go any time soon.
I spent this past weekend rocking the nostalgic. It was my yearly girlfriend getaway of my college besties. I’m a sorority girl, and because of the amazing friends I made in it, I’m damn proud of it.
The trip is the same as it is every year. No boys. No kids. Just the girls with cocktails and jello shots, trashy magazines and corn hole and there always seems to be some sort of water in the form of an ocean, a river, a lake or even just a hot tub. This year it was the tropical pool that saved us from the beat of the Las Vegas heat. We are a group of girls that know way too much about one another’s past, and know one another well enough to help navigate the present in hopes of a fulfilling future. We’re nothing if not happy to share our opinions in helping one another grow.
I’m a visual learner. I’m the original demographic for DIY and how-to videos. Lucky for me, and others like me, there’s Craftsy.
This post is part of my on-going partnership with Craftsy, to share what I’ve learned from their online classes. This time around we’re talking and teaching pizza. And bonus, this class that has an Italian classic fare is FREE.
This free Craftsy class is taught by master baker Peter Reinhart who shares the ins and outs, stretches and punches of Perfect Pizza at Home. It made a fab base for my Pesto Pizza with Fresh Tomatoes and Mozzarella. I used the pesto recipe Reinhart shares in the class to compliment my first harvest of my garden’s Supersweet 100 baby tomatoes (yes, they are THAT sweet!) and fresh mozzarella from the farmer’s market.
So let’s get down to it and talk about what I like about this Perfect Pizza.