Recipes

I think it’s obvious that fall is my favorite season.

“What’s that you say? Is it?”

What gave it away? Ted’s pumpkin patch marriage proposal, the pumpkins that lined the church and served as the ring bearer in our wedding, the bonfire or pinecones or birch stumps or hot caramel apple cider or bushels of hay or pumpkin or leaves that decorated our October wedding, my oft carefree and likely maniacal prancing through freshly raked piles of red, yellow and orange leaves, the umpteen pictures I take of autumny things every single day? No, really…which one?

Chic scarves, tall boots, swirling leaves, bold hues, pumpkins, bonfires, corn mazes, crisp air, apple cider, mulled wine, spiced scents, leafy decorations, Halloween, Thanksgiving, homemade applesauce, glow sticks, ghost peep s’mores (yeah, you heard me)…I look forward to autumn for nine months every year.

The food is no exception.

Yeah, don’t tell me you weren’t drooling.

This sassy sampler from my Autumn Eats Pinterest Page (which you should totally click on right now, especially if you’re a foodie, fall fan, or just a glutton for punishment) didn’t even include my awesome homemade Texas chili, caramel apple cider cookies, fresh cinnamon applesauce, or epic pumpkin chocolate chip muffins that I adore so dearly.

You’re welcome.

We have a fall fest ladies day in the works…I’m thinking of bringing apple cider glazed pound cake and the pumpkin mac n’ cheese that was such a huge hit at last years fall fest party.

(Of course this isn’t my final consensus yet because what potluck would be complete without salted caramel pretzel park, chipotle-cinnamon-orange candied pecans, mulled stovetop apple cider, or an apple/craisin/walnut/yogurt cold salad?)

Do you have any favorite fall recipes? I’m always up for more, so share away friends!

The fruits of my berry-picking labor this weekend! It is indeed possible to make a tasty cake or loaf without using any butter, oil, or pure granulated sugar. Picky eater (a.k.a. Ted) approved – although he had no idea, until now, what all I put into this recipe – but he liked it! Dense, and not too sweet, a refreshing summer breakfast or dessert for picky eaters and health-conscious people alike…bon appetit!

Healthy Lemon-Blueberry Loaf

• 3/4 cups white flour
• 3/4 cups whole wheat flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup low-fat yogurt (I used 3/4 cup CarbMaster’s vanilla and 1/4 cup Greek honey yogurt – though lemon flavored yogurt would also work nicely)
• 1/2 cup agave nectar
• 3/4 cup Egg Beaters (or other egg substitute)
• 3 tsp. grated lemon zest
• 1/2 tsp. pure vanilla extract
• 1/2 cup unsweetened applesauce
• 2 cups fresh blueberries rolled in 1 Tbsp. of flour
• 1/3 cup freshly squeezed lemon juice mixed with 1 tsp. of agave nectar

This week I’ve been all over “overnight oats” made with chia seeds – a breakfast food phenomenon that’s been sweeping the web – hitting foodie blogs and pinterest like a tropical storm. My verdict: Not bad…convenient, healthy, and tasty makes for a win in my book.

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Here’s what you’ll need:

• 1/4 cup old fashioned quick cook steel-cut oats
• 1/2 cup sweetened almond milk
• 1/2 Tbsp. chia seeds
• 1/2 Tbsp. agave nectar
• 1/3 cup diced fruit of your choice

Pour all ingredients into a jar with a lid, shake well, and store in the fridge overnight. In the morning you can add pecans, sliced almonds, or granola to it if you wish. Then dig in!

Here’s what I love about it:

• It takes all of 3 minutes to make the night before. In the morning, you have a ready made breakfast. Grab and go. You can even throw it in your bag and eat it as you walk to work or sit at your desk, if you’re rushed in the a.m.
• It’s served cold, which is perfect for summer breakfasts. You may love oatmeal, but who wants to eat hot oatmeal when it’s 97 degrees out?
• It’s served in a jar, which is just adorable. I love jars for serving food and drinks!
• The flavor possibilities are endless. You can mix and match any variety of fruit, fresh or dried, or nuts, granola, extracts, etc. as you can imagine.
• It’s healthy.

1. Oats are healthy as is, but raw oats are fantastic at lowering cholesterol.
2. Almond milk (I use Almond Breeze) has less calories, fat and sugar than cow’s milk, but 50% more calcium, plus more protein, fiber and minerals. Also, it’s great for people who are lactose intolerant or soy or gluten free.
3. Chia seeds (apparently the same used to make Chia Pets) aid in weight loss because they take on the flavor of whatever they are paired with, can be used as a substitute for butter and oil in baking, are packed with fiber, and form a gel coating when exposed to liquid that expands the seed to 10x their original size, keeping you hydrated and feeling fuller longer. They also help balance blood sugar (great for diabetics), have lots of protein for energy, and contain calcium, potassium, healthy omega-3 oils, and anti-oxidants. We found them for $10 for a 1 lb. bag, but it lasts a long time when you’re only using it by the tablespoon full. Search the web for recipes that include chia seeds. I can’t wait to try them as a butter or oil substitute the next time I bake – I’m thinking of using them in a lemon blueberry loaf or pie this weekend after I go blueberry picking. :-)
4. Agave nectar is a natural sweetener that is supposed to be better for you than adding pure sugar. You can use brown sugar, honey, or an artificial sweetener powder, but I find agave nectar provides sweetness without an aftertaste.
5. Fruit is tasty, healthy, and the good stuff is readily available in the summer when it’s in season.
6. Approximately 5 weight watcher points per one-jar serving, if you follow that system.

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Monday morning I added raspberries, sliced almonds, and a few drops of vanilla extract. Tuesday morning I used strawberries and mangoes (which was delicious!). Other combinations I’m hoping to try this summer are dried cherries or dried cranberries with green apple pieces and a sprinkle of cinnamon, blackberries with a touch of sugar-free maple syrup, peaches and strawberries, blueberries with banana and pistachios, and mangoes with almond extract and shredded coconut. Between nuts, fruits, granola, and extracts, you can have a different one every day for a whole month or more! The web has a million more recipes and combinations – including cocoa, mocha, carrot cake, and peanut butter for those with an early morning sweet tooth.

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Be sure to let me know if you try it! :-) You’re welcome.

Have a happy hump day!

Orange-Ginger Glazed Salmon with Edamame and Jasmine Rice

1. Cook jasmine rice in lightly salted water

2. Boil frozen shelled edamame in salted water on the stove

3. Mix 1 Tbsp soy sauce, the juice of one orange, some orange zest, some freshly grated ginger zest, and 1 Tbsp. of honey together in a bowl.

4. Salt and pepper a 1 lb. fillet of salmon. Pour orange-ginger glaze over salmon and cook in oven on 425 for about 20-25 minutes, or until done.

5. Serve salmon atop rice and edamame. Package in storage containers in the fridge. Eat for three days. Yum.

I should write a weekly series called ”Dishes I Make When Ted Works Late” or “Stuff My Husband Won’t Eat.”

This week’s Tedless entree was zucchini ribbons with grilled chicken and lemon vinaigrette, adapted from this recipe. We’ve been looking to reduce our carbohydrate intake, and this recipe appeared to be a good alternative to a high-carb pasta dish, only healthier. So I decided to experiment while Ted wasn’t around to wrinkle his nose or complain about all the ‘green stuff’.

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It was delicious. I had all the ingredients on hand, and our local country fresh produce market has huge zucchinis for dirt cheap. I’ll definitely be making this again. It’s flavorful, fresh, and light, yet mild, so I think even the pickiest of eaters will enjoy it. Just add chicken and it can go from a side dish to a full meal.

You’ll need: Zucchini, chicken breast, garlic & basil infused olive oil, lemon, garlic, basil, and shredded Parmesan cheese.

Step 1: Wash, peel, and use a vegetable peeler to slice a large zucchini into thin ribbons. Defrost a small portion of frozen diced grilled chicken or cook up a chicken breast and set aside.

Step 2: Whisk together a vinaigrette using about 1/8 of a cup of olive oil (I used garlic and basil infused dipping oil – I would highly recommend it. It adds a great burst of flavor), and 1/4 of a freshly squeezed lemon. If you use regular olive oil, add a sprinkle of salt and pepper to the vinaigrette.

Step 3: Mince a fresh clove of garlic. Sautee it with a dallop of olive oil over medium heat for a minute. Add zucchini ribbons and sautee until warm and tender – about 3-4 minutes.

Step 4: Add a small handful of fresh cut basil to the pan and cook for another 30 seconds. Remove from heat. Toss the vinaigrette over the zucchini ribbons, add the cooked chicken pieces, and sprinkle with some fresh Parmesan cheese.

Step 5: Serve hot and enjoy.

Healthy and tasty! Plus I’m embarrassingly proud of the fact that I got to use fresh basil from my thriving basil plant that I planted last year and haven’t managed to kill yet.

Let me know how you like it.

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So not the most glamorous picture, but YUM.

A great lenten Friday treat for sure. We love these in this house!

Last night we made these salmon burgers with cilantro mayo, loose spring mix, and roasted lemon asparagus.

The cilantro mayo is life-changing. It’s really that incredible.

Ted ate three.

(Salmon burgers, not bowls of cilantro mayo or lemon asparagus)

They are, in fact, healthy – especially if you use low fat mayo, non-stick no-fat cooking spray instead of regular oil, and whole wheat sandwich thins burger buns.

I also added green onions to the patties, substituted the egg for egg beaters egg whites, and this time found that they stay together better while cooking if you use 3 Tbsp. of regular finely crumbled bread crumbs and then 3 Tbsp. of panko.

Do you have any favorite no-meat recipes for lent?

Have a lovely weekend (and start of spring break if you’re lucky!)

P.S. – Try these and let me know how you like them!

So, last night I decided to make Pho.

Full disclosure: I’ve never actually had Pho. I didn’t even know exactly what it was until two days ago.

All I knew is that it was “like Vietnamese chicken noodle soup” and it looked delicious.

Clearly, my lack of knowledge didn’t deter me from trying to make it anyhow.

So I found, what I assumed to be, a respectable Pho recipe on a random blog.

(But really, what do I know about respectable Pho recipes considering I’ve never even had the stuff? This recipe could be a total sham for all I know.)

Anyhow, I gathered my ingredients.

For the broth – chicken and beef stock, seasame oil, soy sauce, lemongrass paste (per the absence of fresh lemongrass at my grocery store), and fresh ginger root.

Thai rice noodles

Pork

And veggies – bean sprouts, matchstick carrots, green onions, mushrooms, cilantro, raw jalapeno slices, and lime wedges.

Heat it up, throw it all together in a massive soup bowl, and you’ve got Pho!

I thought it was delicious!

Filling and comforting.

Ted was a brave sport and tried it.

He kind of hated it.

But he’s also not a fan of cilantro (he says it reminds him of the grass he used to eat as a child), jalapenos, bean sprouts, green onions, or lemongrass.

Yep, that’ll do it.

Loving husband that he is, he ate it anyway.

More Pho for me!

You should try it sometime.

:-)

Have you experimented with any exotic dishes lately?

Is it bad that my favorite stand at the Farmers Market is Donna’s Gourmet Cookies?

Oh, it is?

Too bad.

What Donna’s Gourmet Cookies have to do with farm fresh produce plucked from the Earth two days ago and sold today by a bearded, suntanned farmer is beyond my realm of reasoning. But clearly, I’m not complaining. It’s the first stand I scan the aisle for and, I’ll be honest, I’m a little crushed when they’re not there. But they were there yesterday morning and I had quite a corundum on my hands choosing between the soft chocolate chip, the flaky snickerdoodle, and the baked doughnut. For those of you who are aghast that at a Farmers Market full of fresh, sun-ripened, healthy, and flavorful produce all I can focus on is the damn cookies, fear not. I do patronize the stands of zucchini, green beans, herbs, tomatoes, eggs, peaches, and peppers…after I wolf my way through sweet goodness first.

Here, in fact, is picture proof of that very statement. Green beans so much tastier and plumper than the shrimpy, skinny guys in grocery stores, a zucchini bursting with flavor, and a banana pepper than I accumulated quite by accident when I clumsily dropped a quarter into one of the farmer’s baskets and since it was irretrievable she offered me a banana pepper because they go for $0.25 – an even trade. I love banana pepper, but I’ve never cooked with it before. Here’s to trying something new! If you have any good banana pepper recipes, you know where to find me. Lopsided chick, lane 29.

Do you know what else I did yesterday? I went berry picking!

“It’s not like my children to be secretive, and it’s not like my children to be late for dinner.”

“We just told you, Father. We were berry picking!

“Oh! I forgot. You were berry picking! What kind of berries?”

“Strawberries!”

“It’s, uh, too early for strawberries”

“Well, it’s been so cold lately they’ve turned blue.”

Shame on you if you don’t know what movie this quote is from. On the off chance you’re still clueless, it’s from The Sound of Music, a movie I loved so dearly as a child (and, um, adult) that I had it memorized. Once upon a college I performed in this show too. I’ll spare you the pictures, but it was a blast.

Back to the berry picking. Out in Milford, a half hour drive from our place in Anderson, there’s a farm called Rouster’s Apple House. They grow all kinds of fruit and make yummy cider from their apples. On Saturdays during the summer they also host “pick your own fruit” in their orchards. I was told it starts at 8 a.m. and that I should plan to arrive right when they open. “Oh, really?,” I thought. “And just how crowded could this place possibly be on a Saturday morning at 8 a.m.?”

Let me tell you how many people in Cincinnati have a hankering to pick fruit at sunrise on a Saturday morning. A lot. I arrived at 8:10 and there had to have been 150 cars packed in the parking lot already. My words tasted delicious, in case you were wondering.

I’ve been fruit picking twice in my life. Blackberry picking with my sister and niece Jenn (on Chincoteague Island in Virginia I think) back around 1997ish, and strawberry picking in Germany during the summer of 2005.

Here’s a few pointers I garnished from my recent picking experience:

1. Don’t be a smart ass. If they say arrive at 8 a.m., it means get there by 7:45.

2. Old people are vultures. Apparently blackberry picking is a serious business when you’re 79. I do not own special picking baskets with handles or a berry picking stool. Furthermore, I have no desire reach up into the inner depths your personal blackberry bush to commander the goods, so quit the scowling granny. And save some for the rest of us, huh?

3. Showering before you go is a ridiculous notion and an abysmal waste of time. Especially if it rained the night before. The bushes will be full of water, and so too will you. You’ll also be covered in mud and smashed berries, so heads up. P.S., If you didn’t learn this the first time around from my Blackberry-Thyme Margarita epic fail, blackberries stain. Wear ugly clothes.

4. Your mouth is not the bucket. Tempting as it may be to plop them all in there, I recommend tasting one blueberry from each bush and if you like the taste from that tree, stick with it.

5. Little kids will announce where all the awesome berries are, so listen up. “Hey dad! I found the best tree with the biggest blueberries EVER over here!” is your cue to find the kid and score big.

6. Whereas you’ll fork over a hefty wad of cash at the grocery store for a small pint of berries you can pick thousands on your own for far less money. A significant savings, more than quadruple the number of the berries, and a family bonding experience? You really can’t go wrong.

Wait, what’s this? Those aren’t blueberries! Nope. They’re cupcakes from SugarPlum Cupcakery in Milford. I couldn’t resist picking up a special treat for me and Ted – we eat healthy all week, so I think a weekend treat is well deserved. His is the Carrot Cake Cupcake and mine is the Cincinnati – a chocolate cupcake stuffed with a Bavarian cream filling and topped with caramel cream cheese. These, amazingly, have not made their way into our stomachs yet. I’ll let you know the verdict when they do. I suspect it will be electrifying.

While we’re on the subject of food, here’s what I eat while my husband is away at lighting conferences.

While Ted’s out of town I tend to try the meals that I know will interest me, but that he’d steer clear of. I also have to show off my basil plant because it is finally thriving after months of babying it. My spearmint, on the other hand, is having nothing of the whole “life and growth” nonsense. You win some, you lose some. I have no movie quotes about spearmint or basil…sorry.

Lest you think all I did this week was eat or think about eating, I did, in fact, do something other than entertain my taste buds. I went cosmic bowling on Friday night for ten games until my shoes crapped out on me after at least eight years of neglect (the nerve!), I spent Saturday afternoon at the library and coffee shop catching up on some reading, I got crafty with a quickie art project, and played some Wii video games well into the evening. This morning I hit up church and washed the laundry. My tennis shoes, apparently, aren’t going to clean themselves after their romp in the berry orchards yesterday. This afternoon I intend to take a field trip to the Mt. Washington swimming pool. It’s only the end of summer and I’ve finally located a public swimming pool in our area. Here’s hoping it isn’t sketchy. What’s summer without a dip in the pool once or twice anyhow?

I sincerely hope your weekend has been as relaxing as mine has been. Because we all deserve a little break once in a while. :-)

Thursday night we invited our friends Nick & Linda over for dinner. In October when we learned we’d be moving to Cincinnati and needed a place to crash for three days while we did a whirlwind round of house hunting, Fr. Bob’s friends Nick & Linda generously took us in without knowing a thing about us. They were having a bonfire at their home when we arrived late that night so they introduced us to all their neighbors, trusted us with the keys to their home, and even gave us a garage door opener to use while we stayed with them. They housed us, fed us, gave us our first real tour of Cincinnati, helped us locate areas of town to start our house searching in, and advised us of the areas of town we definitely wanted to avoid. When we signed the lease they took us out to dinner at Montgomery Inn BoatHouse to celebrate. When we moved into the house a week after our wedding, they showed up at our front door to help us scrub the fridge and unload boxes from the moving truck. They brought with them a “welcome home” box full of new-house necessities like toilet paper, disposable plates and silverware, bottled water, light bulbs, hand soap, and cleaning supplies. They also brought a lasagna, salad and garlic bread; it was our first meal in our new home. They even picked us up at the Cincinnati airport and drove us back home after our Christmas vacation. Needless to say, we’re very thankful for them! We’ve all been swamped lately and haven’t seen them in several months, so to remedy that and to say a big old “Thanks For Being So Wonderful To Us!” we invited them over for dinner.

I was excited for the opportunity to break out our set of cute wooden salad bowls, Packer wine glasses (yes, we actually own Green Bay Packer wine glasses), and shapely serving dishes I collected during college. I used our low bowl succulent garden for a centerpiece because A) it’s awesome, and B) it adds a sweet flair to the table and still allows you to see and converse with the person sitting across from you, unlike a vase of tall blooms which can block people off from one another. For an appetizer I made a fantastic creamy spinach artichoke dip (find the recipe here) and served it with lightly salted bagel chips. And because I grew up an olive-loving Bidus, no dinner party would be complete with the obligatory and beloved black olive and petite dill relish tray that has made an appearance at every family function and social dinner since as far back as I can remember. For dinner we started with a really simple yet abundantly flavorful salad I absolutely love – spinach, strawberries, almonds, and goat cheese. Try it. It is astonishing how tasty this salad can be. I don’t even use dressing on it because it’s so good without it. After the salad course we dined on crescent rolls and my grandmother’s crowd pleasing Italian sausage pasta casserole. We drank Door County wine – black cherry and honeycrisp apple were on the menu – and finished the meal off with a Le Cordon Bleu custard-filled butter cookie crust fruit tart I’d made that afternoon (recipe here). The fruit tart is absolutely mouth watering! I wouldn’t recommend it if you’re looking for a quick dessert to throw together in less than 30 minutes, but if you’ve got a few hours of time on your hands, guests to pamper, and a hankering for something light and sweet, this dish is both visually beautifully and delicious without feeling to sinful or heavy. Nick & Linda brought us a pretty bouquet of flowers, which if my memory serves me correctly, is actually our first bundle of flowers we’ve ever had in this house! It’s about time!

Sadly, I’m working both days this weekend because that’s just the point we have to be at in our lives right now in order to keep our ends meeting, but I hope you’re all having a lovely summer weekend :-)

Wednesday night’s blackberry thyme margarita may have been a royal epic fail, but this summer has already yielded some refreshing culinary successes.

Notably, a fresh toasted tomato basil sandwich…

…a refreshing cucumber raspberry cocktail…

…absolutely delicious and extremely flavorful homemade baked jalapeno poppers….

…and sweet Brazilian lemonade made with two very unexpected ingredients, sweet condensed milk and limes!

Here’s how it works: While the cat’s away, the mice will play. In this instance, Ted is the cat (he hates this metaphor already) and I am the mouse. I have a taste for spices, eclectic flavors, and variety. Ted’s a little more cut and dry when it comes to culinary experimentation. He’s got his favorites and that’s what he tends to stick to. For example, he won’t eat black beans, tomato, asparagus, shrimp, artichoke, jalapeno, feta cheese, spicy foods, avocado, or guacamole. I eat guacamole like it is my job. So when Ted has to work late at CCM or has a gig doing an install for some company, I take the opportunity to enjoy my Friday night in true fat-ass fashion – with an impromptu feast of recipes I’ve been itching to try, but that I know Ted would abhor if I churned them out for dinner one night. So while my cat is away, I settle in for a wild and crazy night of cooking, eating, drinking, eating some more, and washing dishes. This is a win-win situation for both of us. I get to relish the flavors of foods I don’t normally get to make, and Ted doesn’t have to suffer through my loony array of dishes that include every single thing he does not eat.

By the way, I know I said I wouldn’t be trying my hand at another cocktail for at least the next month or so since I can’t seem to make them without exploding staining berries all over the kitchen, but how could I pass up the raspberry cucumber cocktail? I already had all the major ingredients on hand and what I didn’t have I substituted for other classics I did have in stock. The raspberries have been so sweet and plump this season, and the cucumbers so crisp and cool. The combination was bound to be impressive. I’m proud to report that it was a delicious success of a cocktail – a definite keeper!

And the Brazilian lemonade? I owe its first-time success to the fact, although it required ice and a blender, it is non-alcoholic. I seem to have better luck with virgin drinks. Anyhow, if you’re looking for something sweet to serve at a BBQ or party, this recipe should do the trick. I also admit that this was my very first time to use sweet condensed milk in anything. It’s strange stuff, so syrupy sweet that I can’t imagine it has very many uses outside of Mexican desserts, but I’m glad I finally got to try it!

Back to those fantastic sandwiches! Unfortunately, my basil plant hasn’t grown large enough yet to actually use any of the basil in my recipes. Also, I haven’t had a free Saturday morning with which to try out our local Farmers Market since it opened at the end of May, which is disappointing. But as soon as I make it to the Farmers Market at the beginning of July, I’ll be stocking up on fresh, home-grown produce for these toasted tomato basil sandwiches! Here’s the ingredients you’ll need: a fresh loaf of sourdough bread, a vine-ripe tomato, basil leaves, a fresh garlic clove, salt, olive oil, and a slice of provolone cheese. Though the cheese is optional because the sandwich tastes just as nice without it.

The fresher the ingredients, the tastier the sandwich! Healthy and beaming with flavor? I seriously can’t stop eating these! Do yourself a favor and toast the bread – it really does make a difference. I love garlic, so I slice a clove of it and rub it on the toasted bread to bring out the flavor and then I top the tomato with the remaining pieces of chopped garlic. The link above has loose instructions for how to compile this masterpiece, in case you’re looking for some guidance.

All I have to say about the jalapeno poppers is that they are Tasty, with a capital T! Of course fried greasy jalapeno poppers are delicious (hence the words “fried” and “greasy”) but these baked ones are not only much healthier, but the variety of spices the recipe calls for really gives them a great kick of flavor unlike any other jalapeno popper I’ve ever had. I’d definitely recommend that you try out this recipe. It makes a fantastic appetizer.

The watermelons this season have been juicy and sweet as well. Excellent for cookouts and homemade frozen watermelon juice pops. I can’t wait for the summer to progress to peach and cherry season! I’m anxious to track down a local farm and do some picking of my own! Also in the works this summer will be homemade ice cream (I’m thinking chocolate, peach, and cherry!), though this might be difficult without the aide of an ice cream maker. Any hints where I can pick one up on the cheap? Or is it possible to make it without if I’m willing to put in a little extra physical labor?

Also on the menu will be my first attempt at homemade ravioli – cheese and lobster and a homemade tomato cream sauce if I can swing it! Likely, I won’t make the dough for the ravioli shells unless I’m feeling especially advantageous. I’ll use pre-made ravioli/wanton wrappers, make the filling and sauce, then stuff, seal and bake the raviolis. My mouth is watering just thinking about them!

Yesterday I had the day off so I took a few hours to meet Ted for a rare lunch date at Cactus Pear, a downtown Cincinnati restaurant with a southwest flair I’ve been aching to try. And it was delicious! They boast a menu of corn chips and flavorful brown salsa for starters, and unique southwest style sandwiches and entrees featuring ingredients like pork, pepper jack cheese, cumin spread, and roasted potatoes with sweet chili glaze. I think we’ve found a new favorite lunching spot. Not to mention getting to see Ted in the middle of the day was truly awesome! I wish we could lunch together more often. And by “lunch together more often,” I really mean “lunch together more often at Cactus Pear.”

This is going to be a tasty summer!