It’s been a bit of a blur since we got back from our glamping adventure.
The last couple days have been a mix of rushing around getting the kids ready for school and making them a number of their favorite foods.
With time available for leisurely breakfasts, I’ve hit the kitchen and made my kid’s favorite biscuits.
They’re really easy to make — you just need to allow time to chill the dough and remind yourself to not eat more than a couple.
I love adding lots of sharp Cheddar to the crumbly dough — it gives the end result a tang and a certain heft.
Of course you can eat these biscuits with an egg or griddled sausage but I like them simply split with a little butter melted on the inside.
The summer growing season is coming to a close too so that means that soon I will have to say goodbye to the produce that I love so much.
So in the past ten days I’ve been adding tomatoes and corn to almost everything.
Like tomatoes to a hummus and avocado platter with Israeli Feta and arugula.
And these rainbow-hued angels to another salad with Marcona almonds and plums, all tossed with a tarragon vinaigrette.
And I’ve found that polenta is one of my favorite tomato partners.
Add some radicchio, pesto and pine nuts and it’s particularly appealing, I think.
And when I have leftover polenta one night, I usually make and pan fry polenta cakes for breakfast or lunch the next day.
And corn — I’ve been eating it like crazy.
Sweet corn salads topped with feta are the best.
And don’t get me started on all these berries.
They’ve been in constant rotation, too.
I love berries so much.
Oh, and I made another huge batch of that granola I’ve told you about.
And I’ve been dropping off to those who I thought could use a lift during this back-to-school week.
(And sometimes other things, too.)
Will I miss my kids?
Yes, so much.
It’s been a wonderful summer filled with lots of happy memories.
But summer break’s end doesn’t mean the fun has to end — it’ll just have to be condensed into smaller pockets of time.
And I’ve also got a full regular season of Seahawks football starting this week.
And a lot of hot weather in the weeks ahead– 103 this week.
So I’ll probably be grilling up more goodness
and making scads of easy casual meals — the kind that don’t sacrifice deliciousness for convenience.
So let the boozy slushy sloshing commence —
and Happy (early) Labor Day, all!