by Aimee
I happily agreed to attend back-to-back barbecues this weekend because as much summer as possible must be crammed into the next few days.
School starts on Wednesday and so ends our string of late nights and early mornings. And so I’ve made one more broccoli salad, another gallon of sangria and rounded up the portable lawn chairs. There’s a slight chill in the air, but I’ll try to ignore it.
Here are some recipe for both avoiding summers’ end and embracing autumn and back to school:
- Carrot, Tomato & Coconut Soup :: Green Kitchen Stories
- 16 Recipes that Pack Well for Lunch :: Cookie + Kate
- Skillet Penne with Tomatoes & Gouda :: Naptime Chef
- Bourbon Peach Lemonade :: Good Food Stories
- Banana Mango Millet Muffins :: Some the Wiser
- Whole Wheat Zucchini Pancakes :: Two Peas and their Pod
- 5 of the best websites for school lunch recipes that are easy, healthy, and realistic :: Cool Mom Picks
Preserving summer? It’s on. Also, birthday cake, meals for others, and summer salads: here are a few photos from the week.
Snack break in the garden with Clara. This is her, every day.
Slow cooker blueberry butter is back and it is as good as ever.
These tomatoes at the market are calling me. Time to can them crushed and Marinara.
Another batch of summer foods for others.
I’m developing a pickle recipe that (hopefully) my son loves as much as store-bought.
Birthday cake for breakfast. Yes, please.
Summer fruit sangria. It’s the best!
Summer salads as far as the eye can see, at yesterday’s backyard pool party. Who needs grillables when you have this spread?
Have a wonderful Sunday, all!
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