This in-between-seasons thing perplexes me. Jeans, or shorts? Hot or iced? Study, or lounge? It took a Day of Initiation and Recline to settle the flustration for me. Tie-dye leaves of golden brown and green rattled about. Gray-blue clouds drummed along. A wind with a little less pollen and a little more coolness whistled through my hair. It was enough: I gathered my semi-wilted produce, my stock and scarf (I think it was still around 60 degrees) and headed to my dad’s to make soup.
Decisive at last! The act of my dad happily eating said soup, in his recliner (leather almost as withered as my bell peppers), made this Recliner Soup.
Fall is all about comfort food, right? Nothing says comfort like warm biscuits and fried chicken. I wish I could say that I was the brains behind this concoction. But that would be lying. And that’s not cool.
Oh, July. You were my busiest, most gratifying month yet. Let’s recap:
By day, I dominated a park, leading and teaching a group of young kids at a summer day camp. By night, I played student taking an MCAT prep course and a hospice volunteer training class. On weekends, I caught up with mis amigos, diddle-daddling through the streets of Seattle. Oh, July.
Friends, internet, cats: hello. I write and post these pictures in hunger, an activity which I now clump under the category of Hazardous Endeavors, along with sitting next to a carton of Jelly Beans (after the first ten or so, it stops being a delicious pleasure and becomes a serious challenge of matching up the flavors to the supposed “Toasted Marshmallow”s and “Green Apple”s on the back; half the time I think they’re flippin’ a pancake over us all).
In terms of the crisp, I actually baked it a little over a month ago in celebration of early summer produce and Michael’s birthday. So, if it wasn’t written in the stars already, I am late. Heh. But! I still encourage following the seasons, so feel free to substitute nectarines, raspberries, blueberries, apricots, and so on. For now, take this citrusy, extraordinary Strawberry Rhubarb Crisp!
I’m back from hiatus y’all! I know, I haven’t been consistent with posts, but now that I’m no longer in school (Class of 2013, woot woot!), I can hopefully make this blogging a regular thing again. I’ve missed it.
Tomorrow, I’m making a chocolate salted caramel nutella cake for my little sister’s birthday. I’ve never made a fancy cake before so I’m STOKED. Until then, I’ll just tease you guys with a recipe for salted caramel sauce that I’ll be using for the cake. It’s much easier than you think! Only a few ingredients, constant stirring, and you have sweet and salty deliciousness.