IMG 0223

Follow along on Instagram and my Instagram story!

Here's The Latest #125
June 30, 2018

Happy Weekend - we're rolling into July! It feels like a holiday weekend (yet NOT!), with the 4th of July in the middle of the upcoming week. While we don't have any huge plans for the 4th, we do have a couple gatherings with friends, and that feels like just enough as we've been plenty busy around here.

The girls and I visited one of our local strawberry u-picks this week, lucking out with overcast skies and cooler morning temps for picking. The plants were loaded with sweet berries, and we were in and out of there in an hour, with two big boxes of fresh strawberries. You can bet we've been enjoying them!

My Favorite Things this week... One of my favorite summer foods is a super simple cucumber salad, but I've never been fond of slicing all the cucumbers. I have tried a few mandolines over the years and finally found one that I don't want to live without. It is uncomplicated and slices like a dream, giving me whatever thickness of cucumber I want, ALL the same size, and FAST! The mandolin (link HERE) will be great for making my mom's sweet refrigerator pickles and these spicy summer squash pickles, too. Just be super careful if you buy this - the blade is incredibly sharp!

Thank you so much for joining us here each week, for reading the blog, and for following along on social media. We are grateful for your company.

Have an awesome weekend and 4th of July!
Brenda

***

NEW: On The Blog This Week

This Easy, Creamy Taco Salad Dressing is full of bold flavor. And you are not going to believe how easy it is to make. We stir up this dressing for our favorite taco salad. It's always a hit!

Read this post and grab the recipe here.

***

CRUMBS: What We Made This Week

With all those fresh, local strawberries, I blitzed up a strawberry banana smoothie and then made smoothie bowls for breakfast this week. I loved to see our girls' eyes light up when these showed up for breakfast!

Our daughter Hatti is an ice cream fan through and through. This past week, she made this Fresh Raspberry and Brownie Chunk Ice Cream. What a treat!

Click here for the recipe.

Grilled Sriracha Honey Mustard Beef Kebabs. We haven't made these kebabs for a couple years - it was so good to revisit this super tasty meal!

Click here for the recipe.

All that mint in the herb garden was just begging for a Rhubarb Mojito!

Click here for the recipe.

Yes, we made taco salads again this week. That Easy, Creamy Taco Salad Dressing is so easy to make, that Tessa had it stirred together in just a few minutes.

Click here for the recipe.

***

ARCHIVES: Yum From The Past

This Strawberry Rhubarb Cobbler is topped with a thick, biscuit-like crust that’s sprinkled with sugar for a fabulously crunchy texture.

Get the recipe here.

These Cheesy Grilled Crab Quesadillas are filled with sweet, succulent king crab and make a most excellent lunch.

Get the recipe here.

Studded with chunks of plump, sweet cherries, these Dark Cherry Scones with Chocolate-Chili Glaze are a delicious summertime breakfast and brunch treat.

Get the recipe here.

I believe that grilled chicken breasts never need to be boring. This recipe for Herbs de Provence Chicken Breasts Grilled Under a Brick proves just that.

Get the recipe here.

This fresh and flavorful Watermelon and Citrus Shrimp Ceviche always puts me in a vacation kind of mood. It's perfect for the heat wave we're in right now!

Get the recipe here.

 
 
Powered by Mad Mimi®A GoDaddy® company