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| Hi Friends, Whew, this summer has been a busy one! After a somewhat quiet June, we had a jam-packed July full of friends, family, meals around the table, beach hikes, rounds of mini golf, and more. Phoebe (you know her from her Saturday email!) came to visit. We hiked, tested recipes, had a lovely lunch at Farm Club, ate ice cream while watching the cows at Moomers, and made the most delicious grilled veggie bowls with eggplant sauce and fresh peaches. My sister and her family came back again, I made this Grilled Pepper & Eggplant Panzanella with my epic farmers market haul, and we picked even more blueberries. I swear, this might be the year I actually turn into a blueberry—they're just too good here in Northern Michigan. This time, we baked zucchini bread two ways: one with chocolate chips (for the little kids) and one with blueberries. Of course, the blueberry bread won our taste test. If you still have zucchini, I highly recommend this recipe—just add two cups of lightly-floured blueberries. Our friends Sonja & Alex, of the blog A Couple Cooks, came to visit too. If you don't already follow their blog, it's a must-read! We watched the kids play at the beach, laughed (and complained) about Instagram, enjoyed their delicious blueberry pie, and cooked a big dinner together. I made this pretty tomato salad. And speaking of tomato salads...I have a post up today on our new Substack called 3 Tomato Salads You Don't Need a Recipe to Make. A few weeks ago, Phoebe and I started a Substack called Lemon Water, where we'll be sharing more personal posts like this one more often. Nothing will change here with your current email setup, but if you'd like to also follow over there for more behind-the-scenes style posts, go check it out! Thanks for reading and happy cooking! xoxo, Jeanine |
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