Sometimes when I settle in to write a post for the blog the words just flow onto the screen. The narrative is usually lighthearted, a little bit spunky, and half the time I’m asking my proofreading husband “Did I go too far this time with the crazy phonetics?”
The dog days of summer are finally here and all the fidget spinners are out of school! All the teachers be like “YEEAHHH!!!” and all the parents be like “yeeah…which camps are you signing your kiddo up for?” But everyone…teachers, parents, and fidget spinners alike are definitely ready for picnics, outdoor shindigs, and BBQs!
The weather is FINALLY warming up in the PNW which means I’m keeping the oven off and opting for quick and easy meals like this gorgeous green salad with semi-sweet pink grapefruit tossed with raw red and golden beets (yes, eat them raw and save the roasted beets for another time), cherry tomatoes, sliced almonds, and…
I originally intended to write up some smart, witty post about this Spicy Red Quinoa Salad that I wanted to share with you today. A post that focused on a dish that is fantastic and flavorful, great for summer, loads of health benefits, yada yada yada…. But today I can’t write that post.
I’m on a brussels sprout kick. A couple weeks ago I posted a very autumn-ish sprout recipe which I feel like is sooo taboo to do around here. Pacific Northwesterners like to keep things seasonal ya know. So I kinda broke the PNW foodie rules, but sometimes with food ya just gotta.
There’s a bright blue sky in the PNW and the temperatures are starting to rise! And it’s AAAWE-SOME! If it’s not sunny and warm where you are, get on a plane and come here. Like right now. And hurry, because I feel like me telling you to come here right now to enjoy the sunniness…