Just a few of the adorable themed cookies at my good friend Claire’s bachelorette party this past weekend!
Hey everyone! How’s your week going? I, for one, cannot BELIEVE that it’s almost August. July just flew by, and I just know the rest of the summer will too. Why can’t January do that?? Ugh. In any case, I have lots of summer food lovin’ to share this week, so I’ll get to it!
Just a small portion of the epic batch of oatmeal chocolate chip cookies (Brad’s mom’s recipe!) that I baked up on the 4th of July
Hey guys! How was your 4th of July? I spent the day cooking, loungin’ by the pool, and of course watching fireworks! Dinner consisted of panzanella salad, our favorite brown sugar garlic flank steak, and, of course, way too many of the above cookies. Such good eating!
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.