And so it goes

It’s done. Just like that. Summer’s over. The most glorious 12 weeks of the year. Now I wait. And plan my winter escapes.

I have neglected you, dear readers, and I give you my heartfelt regrets that I simply had too many other things to focus on, namely healing. I am perhaps taunting you with this post which is a summer’s worth of recipes that I didn’t share with you 😢

Blackberry mint shrub

We’re finally an empty nest! Alec (aka Early Bird) has returned to campus for his senior year and Av (aka Second Mouse) heads to Oklahoma to play hockey. We’re planning trips to see both. We’re also doing some projects to repurpose space…I am very excited about a meditation/book nook and Matt can’t wait for his den (aka man cave).

Even the cats chill at the lake

My herb garden and tomatoes went gangbusters this year as we had a hot dry summer. The fake snakes worked too! Kept the critters out.

Fake snake works!

The Thai basil was particularly abundant, beautiful and fragrant in the planter. I used it in a simple cold sesame noodle salad.

Sesame noodles with Thai basil

Still need to do a salad with the nasturtiums. Did you know you can eat both the leaves and the flowers?? They’re quite zippy and peppery. All guests visiting the patio have sampled them. Will definitely plant again. They’re quite a prolific creeping vine once they get going. Beautiful and fun. I like getting people to try new foods 😉

I probably made a dozen pastas with different herbs. Pistachio mint pesto, sage pesto, tomatoes and basil, fresh tomato sauce (still my fav)

Pan roasted gnocchi with tomatoes and basil
Never too many tomatoes
Fresh tomato sauce still #1

I can never resist the baby potatoes and thin green beans at the Farmer’s Market too and they made a great Salad Nicoise. (No fish for me of course!). With a special treat of pink French wine 😉

For the salad, I was trying a new hard boiled egg technique that is supposed to make it “no peel”. Epic fail. Don’t believe everything you read on the Innerwebs! 🤣

Precracking the egg: bad idea.

Speaking of fish…Matt caught a personal record 50” 30+ lb Muskie on their river float trip. It’s scary to think this thing is swimming around! He’s spent a lot of time on the water this summer ❤️

Happy boy

I feel blessed that we have so many local vegetables to create with and love going to the Farmer’s market to get inspired with whatever is fresh. Zucchini, yellow squash and patty pan (such a treat!) make me happy. So do fresh onions and garlic. There’s really no comparison to the dry stuff we get in the store/winter.

All veg gratin. Needs flavor tweaks
Before
After

Am now feeling physically, mentally and emotionally stronger through Lots of self care, Time at the lake, enjoying the last few weeks with the boys, and of course swimming. I am writing a book about these last 2 years of parenting, and that has been fun and therapeutically fulfilling as well ❤️ I hope to get back posting recipes now that it’s fall. 🍁

If something here caught your eye, drop me a note and I will write it up for you 😇

4 thoughts on “And so it goes

  1. looks so delicious! i think it’s okay to take breaks from online life. it can be really overwhelming to keep up with especially when we have to do the healing work. that’s the most important piece, the rest will never align without it

    Liked by 1 person

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