Hello there! It has been a very hectic summer couple months. Thanks for sticking with me, if you’re reading this.
May and June sort of went like this…
Cruise, Memorial Day in Dallas, Michigan trip for work, Austin trip for my birthday… and then finally a couple relaxing weekends at home before the trips begin again. I will definitely try to plan some scheduled posts prior to future trips, as I know it is very difficult for me to remember to blog while traveling!
We have made a couple new recipes lately, mostly from Smitten Kitchen’s wonderful website and book — Smitten Kitchen Every Day.
For example… we made this delicious squash and potato torte with some of our summer squash from our CSA box.
I also bought this spiralizer from OXO to make noodles from the zucchini and squash we keep receiving! I’ve used it once, and it works pretty well. I combined our squash noodles with a pasta dish, based off of another SK recipe for corn, bacon and parmesan pasta.
Tonight, my husband and I will be making corn fritters and have already made a delicious strawberry cake to celebrate the 4th of July. We are both working tomorrow, unfortunately, but we are excited to have the day off in the middle of the week!
Strawberry cake review: definitely 5/5 stars. Trey and I both loved it, and Trey doesn’t even normally like cake. You could probably improve it by serving with whipped cream, but I didn’t have any heavy cream with me to make any. Plus, we thought it was pretty delicious on its own.
Let me know if you try any of the linked recipes!
I’ll be back on here soon to share our latest meal plan and recipe recap.