Now if this isn’t the spring-iest thing that has ever sprung from my kitchen, I don’t know what is.
A few weeks ago we started easing into bright, fresh spring-y greens with some, uh, mac n’ cheese. With peas though!! And it was marvelous and cozy and the perfect season-straddling dish. But now? It’s May, yo! It’s full-on spring up in here. And my cravings are aligning with the spring in the air and the promise of long summer days (and eek, bathing suits?!?!) on the horizon.
In the final week of my “Oktoberfest training”!
Hey everyone! I cannot believe I’m saying this, but after over a year of planning, it’s finally time for our big trip to Germany to visit Brad’s parents and go to Oktoberfest! We leave this Friday for a whole week of vacay. I’ve been looking forward to this trip for months, and I absolutely am giddy with the idea of a whole week of bratwursts, German beer, castle sight-seeing, and family time. Don’t worry, though – I have two posts planned for next week, so barring any internet issues, I’ll be right here the whole time! No promises whether it’s before or after a few beers, though… 😀
On to this week’s Foodie Favorites!
I’m still having trouble believing it’s September, and the incredibly summer-y hot and stormy weather we’ve been having lately isn’t helping things one bit. But somehow it is, and the days keep creeping by so I’m just going to roll with it. From this point on, it’s warm and comforting Fall food all day every day, people. Get pumped!
Last summer, I waxed poetic about my all-time favorite kind of salad: panzanella. I mean, it’s a bread salad. What’s not to absolutely love? I made this salad a million times last summer and I don’t see this summer being any different. But while I’m waiting for those perfectly plump tomatoes to hit the farmers market, I decided to whip up a spring version that I have to say I – gasp! – might like better than the original.
I think the giant hunks of thick-cut bacon and the bread toasted up in bacon fat might have something to do with it. Maybe.