With summer coming to a close, and Labor Day BBQ’s right around the corner, I could not help but dish up one last cold noodle salad for you! This dish is great for a BBQ, to bring to a potluck, or even for all of the upcoming tailgating.
I set this out on our outdoor table with bowls, spoons, napkins and French bread and just let everyone scoop it up and dig in. It was an easy and festive way to eat the chowder.
A little end of the summer anecdote about two little girls and a lemonade stand…
This time of year, I am obsessed with blackberries. I can scarcely think of a more enticing dessert way to use them, than in a blackberry cobbler. Besides the fact that it highlights their supreme juiciness and amazing sweet flavor, it is also easy as pie! Or as cobbler?
I finally headed down to my tomato patch the other night. There hasn’t been much point this summer, as our weather here in Seattle has been a little less than Summery. But after a nice sunny spell, I thought I should check. Indeed we had some pretty, ripe heirloom cherry tomatoes, and a bunch of basil.
I know this post is a little different than usual. I write a blog dedicated to sharing recipes and advice about cooking and entertaining, but this blog is also a reflection of my life. Sometimes I feel like a share more intimate glimpses than other times, but ultimately this blog is me. And something very meaningful happened to me, and it would be very hard to let it pass me by without acknowledging it.
I need a drink. That’s the kind of week I’m having. The kind I need a drink at the end of if you know what I mean.
Every once in a while I get on a kick with the food I am craving. Right now it is Mexican. I just long for spicy salsa, soft tortillas, flavorful braised meats. In response, I guess that there has been a lot of me trying my hardest to make Mexican food lately, (or maybe I should say Americanized Mexican Food!) I am no expert on anything authentic, but I know what tastes good to me, and that is how last Sunday’s dinner of Shredded Pork Burritos came to be!
This chickpea dip was inspired by a spread I had on a sandwich earlier this summer on vacation. I realized that all of the rest of the ingredients were quickly playing second fiddle to the incredible chickpea concoction slathered on the bread. All I could think about was how I adored the smoky paprika and how beautifully it complimented the creamy garbanzo beans.
We are at the height of Cherry season in the Pacific Northwest. It is a special time of year, as Cherries are one of my very favorite fruits, and they are totally unavailable the rest of the year.