This week simply flew by. Maybe it’s because I was actually home for a stretch without my head in the clouds. Or could be that it was an “official” 4 day week. Or maybe it was because I’m not a 10 year old who can’t wait for the end of school to appear but I live with one.
Leftover pizza. What do you do with it? You can eat it cold. You can pick all of the good stuff off and leave the hardened cheese and wish you’d remembered to take it out of the cardboard container and put it in the fridge.
Last night my husband and my Smudge had a daddy daughter date and went to one of our favorite SLC pizzarias, Flatbread Neopolitan Pizza. My man likes it for the beer and Quattro Stagioni (four seasons) pizza, I dig it for the Chicken Arugula and Basil Salad and Smudge loves the build your own pizza for kids.
He decided to go off the rails and order the Quattro Formaggi with Fior di Latta, Fontina, Romano and Parmesan. I love that man.
With two pieces of leftover pizza on the table, Smudge declared, “Dad. You should take those home and put an egg on it for breakfast tomorrow.” I love that girl.
I know! Why didn’t I think of this? It’s a total Friday Fave.
Snap. Crackle. And mix those krispies with butter, chocolate, marshmallows and graham crackers then let’s start snacking. Those little elves who live in the tree may never know what hit them once the melted marshmallows sticks around.
Times like these call for sweet treats. And by times like these I mean the end of another school year and the absolute giddiness that has been bouncing around our house, with her high kicks and smiling licks that she simply can’t contain.
But since it’s also almost the weekend, and in the true spirit of weekending, I’m vowing to veer away from attempting any recipe concocting deemed too strenuous. Nothing that will take up too much time or put pressure on my already in weekend mode brain. Baking fancy cupcakes? That’ll wait for another time.
We have lots of other types of fun on the agenda. So let’s get to it.
Sometimes the classics are just what the doctor ordered. Especially when it’s Dr. SummerHasArrived who’s making the house calls.
Oh boy. Did I really just write that? I may have officially lost my mind. Hit writer’s block rock bottom. Scraped the lowest nadir. Really? Dr. SummerHasArrived? Heidi, you’re reaching, reaching, reaching. And you. just. didn’t. quite. make it.
Cést la vie.
Standard staple recipes in the kitchen are what I’m craving now. You know, the simple stuff. Recipes that let ingredients shine. And since I feel like I’ve been on a serious eating binge for the past few weekends, it’s now the season where it’s I clean up my act and binge on clean eating.
I’m never sure how much to write so it’s just enough or when to stop so it’s not too much. I don’t back up my blog until I have a really big scare when my site goes down and I get prickly heat and I’m convince it will never come back. I procrastinate about answering the hard emails. I have a hard time working ahead and I don’t keep a strict editorial calendar because when I do, I usually blow it because of my recipe whims. I suck at SEO. And I really suck at accounting. I do however remember to save all of my work related receipts. Thanks dad, you can’t say I didn’t listen to you.
Hello, I’m Heidi and I’m a blogger. But obviously not a very efficient one.
These are just some of the reasons a bevy of food bloggers descended upon Miami, FL for the 2014 BlogHer Food conference, to learn from those in the know and get secret insight to the magic that will make us all work smarter. harder. better.
But like nearly every conference I’ve been to, I end up learning a lot more from my fellows in the field, my blogging buddies in the line of fire with the oven burns to prove it. Comrades who I can ask questions of and advice on how in the heck to do it all.
I did come home with a few takeaways I’m happy to share with you here.
So not to bore my non-food blogging friends, my Blogher blogging tips are at the end of this post.
First up, my list of this week’s foodie crushes in the form of my Friday Faves.
It’s time. It’s time to put the slow-cooker in the basement and scrub up the grill. It’s time to break out the tongs and sing M-A-R-I-N-A-D-E in falsetto. People, it’s officially summer. People, it’s time to grill.
I should preface this post with the fact that: The grill is never a one man show.
There’s a lot more than you think that goes into a great grilled meal. There’s the grill > That’s key.
The griller > He’s the secret ingredient. And to any ingredient > there’s always a secret.
And the inspiration for my Balsamic and Honey Chicken Skewers recipe > it was delivered to my door.