Category Archives: summer

Red, White and Blue Roundup

Well lookie there. Another month or so has gone by and I’ve left you all alone, uninspired and wondering if I’ll ever get back a normal blogging schedule again.

Short answer? Maybe? Hopefully? Probably.

I had a Memorial Day post planned for you but then I forgot to take a picture of my triple berry crumble with the topping on it.

So all of a sudden, a delicious last-minute BBQ dessert became a topless triple berry something or other.

And since I’m not sure how WordPress handles nudity, I just decided against posting it all together.

But seeing as how holidays seem to inspire me to write blog posts more than any other time lately, I figured I’d be remiss if I didn’t at least show you part of the journey that was a pretty tasty triple berry crumble.

Provided my blog platform doesn’t block the photos for their content, of course.

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Triple Berry Crumble

  • 2 C blueberries
  • 2 C strawberries
  • 2 C raspberries
  • 1/4 Csugar
  • 1/4 C flour
  • 1/4 tsp cinnamon

crumble topping:

  • 1 C old-fashioned oats
  • 1/2 C flour
  • 1/2 C brown sugar
  • 1/2 C sugar
  • Pinch of salt
  • 1/2 C (1 stick) cold unsalted butter, cut into small pieces

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Preheat the oven to 350°F.

In a large mixing bowl, toss berries with the sugar, flour and cinnamon. Place in a prepared pie plate.

In a separate bowl, combine the oats, flour, brown and white sugar and salt. Use a pastry blender, a fork, or your hands to cut butter until crumbly. Sprinkle evenly over the berries.

Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour.

Remove the crumble to a rack to cool slightly. Tasty on it’s own but you can also serve it with whipped or ice cream.

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There’s something about a patriotic holiday that inspires me to throw fruit and crust together last-minute and see what comes out. Take, for example, last year’s 4th of July when a late afternoon pop-up shower sent us back home from the neighborhood pool just in time to play iron chef with the ingredients in my fridge in an effort to bake something red, white and blue.

No party to attend, only two people to serve and a limited amount of pie crust, but a patriotic pie nonetheless.

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So what’s on tap for this year? I’m thinking of really going outside the box and revisiting a trusty Triple Berry Trifle.

Three cheers for fruit that matches the colors of our flag.

‘Merica.

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Patriotic Pie: Behind the Scenes

Sometimes I wonder what it’s like to be the type of blogger who plans out recipes. I picture her sitting in a clear acrylic chair just off her kitchen at a built-in desk with various Pottery Barn dry erase calendars and magnetic boards above her head, sipping a latte while casually writing a post on her MacBook Air about how perfectly her Saturday Morning Chocolate Soufflé came out of her double-oven just minutes prior.

She schedules it to publish the following Saturday at 7:45 a.m. because she’s already got this week’s posts lined up so that perfectly fluffy and not about to deflate soufflé will just have to wait it’s turn.

She’s organized and she’s probably getting compensated by Ghirardelli for the whole damn thing.

If any of those thoughts cross your mind whenever you scroll Instagram or Pinterest and spot a too pretty to eat food photo, then get out of my head because we are the same person.

Kidding. Kind of.

Truth is I’m sure those bloggers exist. I’m even more sure that I am not one of them. Let me walk you through the Sarah stages of recipe post planning.

Sunday, July 3rd, 10:28 p.m.

Friend sends you a picture of her American Pie. Literally. Stars and Stripes and berries galore.

Now you want pie.

Monday, July 4, 4:30 p.m.

You decide that now’s as good a time as any to make a pie. Or a tart. OK, something with crust and berries because you have both and not much more.

Googles recipes that include berries and pie crust. 

Most tart recipes call for a filling that requires cream cheese. You don’t have cream cheese. Or cream. Or any filling essentials really. You narrow your focus to pies.

Googles recipes that include berries and pie crust and no cream filling. 

Monday, July 4, 5:30 p.m.

OK so now your’e making a pie but you’ve already pressed your crust into a tart pan.

You already start brainstorming funny names for a tart+pie combo. 

Partie in the U.S.A.? Artie? Tie?

Ok, but seriously you should probably just make the pie.

You add the filling to the tart and end up with just enough extra dough for three stripes but no stars.

Thaws out more dough.

Monday, July 4, 6:30 p.m.

You have to concentrate really hard to remember how to correctly carve a symmetrical star using only a paring knife.

You are actually pretty impressed with your ability to carve a symmetrical star using only a paring knife.

Snaps far too many photos of pre-baked pie for fear baking will completely disfigure your stars and stripes.

Monday, July 4, 6:40 p.m.

Pie is in oven. Focus immediately shifts from design to taste potential.

You’re now convinced that not only is it going to probably look like crap, but it may not taste good either.

Did you even add sugar? 

Monday, July 4, 7:20 p.m. 

Pietart is done and still resembles flag. Maybe you should blog this one.

Takes hot pie outside onto hot patio to capture it with what little natural light is left.

Monday, July 4, 9:30 p.m.

You finally taste pie and realize that you didn’t waste all your time taking photos of a pie that tastes like crap.

Happy Birthday America.

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Patriotic Pie (adapted from the Casual Craftlete)

  • 1.5 pie crusts (1 for bottom and half for topping)
  • 1 pint strawberries, sliced
  • 1 pint whole blueberries
  • ½ cup  sugar (plus a little for dusting)
  • ¼ cup cornstarch
  • 1 large egg
  • 1 TBL water
  • Flour for dusting

Preheat oven to 375 degrees.

Rinse and slice strawberries. Place rinsed berries in bowl and mix with cornstarch and sugar. Set aside.

Roll pastry on mat until circle is a little larger than your pan. Press dough into prepared pan. Trim edges.

Pour berry mixture into center of pan and spread out.

Trim remaining pastry dough into patriotic shapes. Place over berries and connect to edges of crust.

In a small bowl, mix egg with water. Brush crust with egg wash. Sprinkle with remaining sugar.

Bake for 40 minutes or until filling bubbles and pastry turns golden brown.

Let cool for 10-15 minutes before serving.

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Hope that your readers don’t think you scheduled blogged this from your Pottery Barn desk weeks before the Fourth of July because now they know how randomly your blog posts originate.

Thanks for following along anyways!

Trifles and Patriotism

What’s red, white and blue and inappropriately timed on a random weekend between Memorial Day and the Fourth of July?

Sarah’s version of a triple berry trifle of course.

Because why would someone make this in time for the first patriotic holiday of the year, or instead wait until the second patriotic holiday of the year when they could randomly decide to bring it to a friend’s house for dessert on a completely plain Sunday?

If the above statement sounds like you then we should be friends. If you are my husband, stop rolling your eyes at yet another moment when your wife threw things together at the last minute and pretended like it was in the works all along. That’s just how she rolls and you married her so let’s just grab a spoon and dig in together shall we?

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The nice thing about trifles is that they are fairly easy to make. In fact, it typically takes more time to gather and chop the ingredients than it does to put the entire thing together.

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You may remember this recipe from a few years ago. If you want to revisit it and see how cute and tiny my friend’s little girl was at the time, head on over to the previous post to check it out.

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If you’re like me and you remake a recipe forgetting that you actually made and posted it already three years ago then stick around and read below for the aforementioned triple berry trifle revisited.

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Triple Berry Trifle (feeds 4-6 or 1-2 depending on how hungry the fellas are)

  • 1 package shortcake cups, cut into 2-inch cubes
  • 1 pint strawberries, sliced
  • 1 pint blueberries
  • 1 pint raspberries

Pudding Layer:

  • 6 TBL sweetened condensed milk
  • 1 1/2 C cold water
  • 1 package vanilla instant pudding
  • 9 oz fat-free frozen whipped topping, thawed

In a medium bowl, whisk water and sweetened condensed milk until combined. Add pudding mix and stir for another minute or so. Let mixture set for 1-2 minutes. Fold in cool whip. Set aside.

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Start with a layer of cake and then alternate blueberries/raspberries, pudding mixture and sliced strawberries. Repeat until you reach desired height, run out of ingredients, or just become disgusted at just how large that trifle dish is. Feel free to get creative once you reach the top layer or just copy the photo like I do whenever I’m re-creating a recipe “on my own.”

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Newlywed Brunch

Remember when I used to share recipes on the blog?

Yeah me neither.

But believe it or not, I do still cook every once in a while. So what if I made these two months ago. Or that I’ve had the photos sitting on my camera ever since just reminding me how good they would probably taste if I had them again.

So I figured why not share the recipe with you so you can drool over them and likely bookmark the recipe to keep pushing off for when you actually find time to make brunch again, too.

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I’ve been loving The Newlywed Cookbook lately for its simplicity and fresh ideas. Let’s just say I tackle cooking like I tackle my wardrobe. I will re-wear the same 5 pieces of clothing over and over again before I make use of the hundreds of other items I have in my closet. And when I realized I had everything on hand to make this oat/yogurt/blackberry jam of a recipe, well, I put on my white t-shirt and jeans and made a morning out of it. (OK so it was yoga pants and a workout tank you get the point).

Warning: Rich flavors on the horizon.

 

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  • 1 2/3 C all purpose flour
  • 2/3 C old fashioned oats (can sub rolled)
  • 2 TBL sugar
  • 1 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 C plain Greek yogurt (plus a little extra for garnish)
  • 1 C buttermilk (sub whole milk)
  • 4 TBL unsalted butter (melted)
  • 2 large eggs

In a large mixing bowl, whisk dry ingredients together. Blend yogurt, buttermilk, melted butter and eggs in a separate bowl. Pour the wet ingredients into the dry and mix until they are combined.

While your cast-iron skillet heats to medium, mash 2 cups of blackberries with 1/4 cup of sugar. Strain the juice into a small saucepan and set the berries aside. Heat the juice over medium heat until it thickens to a syrup-like consistency. Remove from heat and add a few teaspoons of pure maple syrup. Once it cools, pour over berries.

Spoon 1/3 cup of batter into your heated skillet and cook until bubbles form on top of pancake. If you’re anything like me it takes you 3-4 pancakes to really get your temperature right. But oh how #4 turns out!

Serve pancakes with berries and garnish with a little greek yogurt.

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Take a nap.

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Are you ready for some ruins?!

It’s Day two in Rome and you’ve got a date with a Gladiator in the Colosseum.

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There are several career paths you’re now husband has mentioned over the years that fit his personality type and high tolerance for pain. Firefighter. Police Officer. Top secret member of the U.S. Army Special Forces or Navy Seal. But a Gladiator? Weren’t they all unfortunate criminals or prisoners of war with no citizenship? Sure, some of the attributes line up: brute strength, athleticism, courage and enough craziness to fight to the death, but who would choose that path? Well, if you measure it in giddiness and chatter during our tour of the Colosseum, he would.

And apparently he wouldn’t be the only one. Even free men opted to enter the ring in search of glory and prize money. Confident in your abilities, my dear, but happy it’s no longer an option for you.

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Having a hard time picturing what all this rock is about? Let’s revisit a classic scene to put us in the Gladiator spirit.

That’s better.

It’s really hard to believe this building still stands after thousands of years, earthquakes, floods and fires, but it does. There are parts of the massive arena that still showcase the original marble flooring as well as a reconstructed area that simulates what it looked like in its prime.

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You try not to compare it to familiar places like Soldier Field, but it’s hard not to when so many of today’s mega-stadiums resemble the same framework the Colosseum originated so many years ago. roma, rome, honeymoon in italy, colosseum, gladiator, ruins, roman forum, vacation, honeymoon,

Now uncovered, the area below the main floor housed two levels of compartments and included trap doors that could spring the animal up onto the main stage to excite the audience and challenge the gladiator. Kind of reminded me of the bushes behind my old Montessori school where I used to run an imaginary zoo. Much friendlier animals in my care, of course.
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Thanks to high-end designers like Tod’s and Fendi, historic sites like the Colosseum and Trevi fountain are getting the funding for much-needed restorations that they otherwise couldn’t afford. Check out this recent 60 Minutes episode to learn more. It’s really fascinating.  roma, rome, honeymoon in italy, colosseum, gladiator, ruins, roman forum, vacation, honeymoon,  roma, rome, honeymoon in italy, colosseum, gladiator, ruins, roman forum, vacation, honeymoon,  roma, rome, honeymoon in italy, colosseum, gladiator, ruins, roman forum, vacation, honeymoon,

 

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We wrapped the Colosseum tour and spent the rest of the afternoon trying to find our way out of the fiery maze that was the Roman Forum. Fortunately we had learned a lot about it the day before so the main focus became trying not to suffer heat stroke and keep our minds clear. The fresh water fountains helped.

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One of my favorite parts of the forum and surrounding hills were the contrast of bright poppies and fresh water against the red and brown rubble.
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Remember popular 90’s game Labyrinth? Yeah it was kind of like that. roma, rome, honeymoon in italy, colosseum, gladiator, ruins, roman forum, vacation, honeymoon,  roma, rome, honeymoon in italy, colosseum, gladiator, ruins, roman forum, vacation, honeymoon,  roma, rome, honeymoon in italy, colosseum, gladiator, ruins, roman forum, vacation, honeymoon,  roma, rome, honeymoon in italy, colosseum, gladiator, ruins, roman forum, vacation, honeymoon,  roma, rome, honeymoon in italy, colosseum, gladiator, ruins, roman forum, vacation, honeymoon,  roma, rome, honeymoon in italy, colosseum, gladiator, ruins, roman forum, vacation, honeymoon,  roma, rome, honeymoon in italy, colosseum, gladiator, ruins, roman forum, vacation, honeymoon,

That saying, all roads lead to Rome? Thanks to Augustus, technically all roads lead to this rock.  roma, rome, honeymoon in italy, colosseum, gladiator, ruins, roman forum, vacation, honeymoon,  roma, rome, honeymoon in italy, colosseum, gladiator, ruins, roman forum, vacation, honeymoon,

After the forum, we headed back towards the hotel to try what our guide John said to be the most authentic and homemade gelato in the city. And with a line out the door 100 or so flavor offerings, I’d say he was right.

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We wrapped day two with an evening aperitivo on the rooftop followed by a heaping plate of carbonara. IMG_0423_2 IMG_0425

When in Rome!

Birthday lessons

July is a huge birthday month in our family. Beginning early in the month, we celebrate 10 human birthdays and one very large dog’s. And the following month doesn’t slow down much either. There must have been something in the water from the years 1925 to 2006.

The month kicks off with the birthday celebration of my oldest nephew Owen and ramps up a few days later as we mark the 90th birthday of my grandfather, Ed. Our recent wedding travels limit us from being there in person to celebrate this year but from 9 to 90, there are plenty of lessons these two have taught me over the years. Things like:

The meaning behind the phrase, “I remember the day you were born.”

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Your choice in beer should align with that of your favorite sports team, whichever relationship develops first.

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And when it comes to extracurriculars, choose something you can play as you grow older.

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Blondes really do have more fun.

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You can dance if you want to.

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And more than anything, remember, family is everything.

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Happy Birthday to all of my favorite guys this month!

 

 

 

Wedding Snapshots: Getting Ready

I know we’re due to travel to Rome today but I thought I’d take a break from honeymooning to share a few wedding photos with you. We just received the cutest little package in the mail this week from our wedding photographers, Wright Photographs, and while you can see how beautiful their work is below, I can’t tell you how impressed I’ve been with their speed of delivery. We had proofs within three weeks and received the final versions just a week or so later. Practically took me longer to write this blog post.

So today let’s take a look at some getting ready photos to kick off the tour. I hope your heart swoons as much for candids and detail shots as mine does.

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Florence: Day 2: Under the Tuscan Sun

It’s Day 2 in Florence and you’re up early and ready to head out for a hike. And even though you packed enough workout clothes for nearly every day of your trip, you find yourself in them for the first time in over a week. You make a mental note to wear less luon when you get back to the states, likely short-lived but an effort nonetheless.

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It’s also the point in which you are reminded how much more organized your new husband is with clothes than you are. You make a mental note to try harder once your back home but when you’re reminded by seeing this photo approximately one month later, you realize you like the luon, that goal was also short-lived.

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You hike up towards the villas stacked in the hills surrounding Florence with the hope to see the panoramic landscape below. Only problem is your hike leads you on a two to three-mile uphill tour of narrow roads with thick, high walls. It’s still beautiful, and a great way to burn off the gelato, but you’ll soon realize you chose the local scenic route and they probably don’t care about seeing the properties of all their neighbors on the morning walks, either. Florence, firenze, Italy, honeymoon in italy, honeymoon, wedding, travel, duomo, ponte vecchio, tuscany, la scaletta, palazzo pitti, boboli gardens, renaissance art, michaelangelo, museo de accademia, michaelangelo's david, tuscany, piazza de michaelangelo

It’s on your way down that the you finally catch a glimpse of what every book about a recently divorced woman who decides to search for her identity again in Italy, describes. Sweeping valleys filled with grape vines, sunshine-colored villas you swear you’ll come back and rent with your group of friends for your 40th birthday and Italian cypress trees. Lots of Italian cypress trees. Florence, firenze, Italy, honeymoon in italy, honeymoon, wedding, travel, duomo, ponte vecchio, tuscany, la scaletta, palazzo pitti, boboli gardens, renaissance art, michaelangelo, museo de accademia, michaelangelo's david, tuscany, piazza de michaelangeloFlorence, firenze, Italy, honeymoon in italy, honeymoon, wedding, travel, duomo, ponte vecchio, tuscany, la scaletta, palazzo pitti, boboli gardens, renaissance art, michaelangelo, museo de accademia, michaelangelo's david, tuscany, piazza de michaelangeloFlorence, firenze, Italy, honeymoon in italy, honeymoon, wedding, travel, duomo, ponte vecchio, tuscany, la scaletta, palazzo pitti, boboli gardens, renaissance art, michaelangelo, museo de accademia, michaelangelo's david, tuscany, piazza de michaelangelo

 

I’m not quite sure how we got there, but we eventually made our way to the piazza de Michelangelo towards the end of our hike. We’d visit the real guy later that afternoon so it was neat to watch the buses drop off hundreds of tourists at the top of the city after we had sort of carved our own path (literally) along the scenic route. Florence, firenze, Italy, honeymoon in italy, honeymoon, wedding, travel, duomo, ponte vecchio, tuscany, la scaletta, palazzo pitti, boboli gardens, renaissance art, michaelangelo, museo de accademia, michaelangelo's david, tuscany, piazza de michaelangelo Florence, firenze, Italy, honeymoon in italy, honeymoon, wedding, travel, duomo, ponte vecchio, tuscany, la scaletta, palazzo pitti, boboli gardens, renaissance art, michaelangelo, museo de accademia, michaelangelo's david, tuscany, piazza de michaelangelo Florence, firenze, Italy, honeymoon in italy, honeymoon, wedding, travel, duomo, ponte vecchio, tuscany, la scaletta, palazzo pitti, boboli gardens, renaissance art, michaelangelo, museo de accademia, michaelangelo's david, tuscany, piazza de michaelangelo Florence, firenze, Italy, honeymoon in italy, honeymoon, wedding, travel, duomo, ponte vecchio, tuscany, la scaletta, palazzo pitti, boboli gardens, renaissance art, michaelangelo, museo de accademia, michaelangelo's david, tuscany, piazza de michaelangelo

We took the short way home, just down a little winding road in the above picture and got cleaned up for breakfast at the same place we went the morning before.
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Seeing Michelangelo’s “David” was perhaps the only time we paid too much to skip the line the whole trip. At this point we hadn’t pre-booked anything and had managed to see quite a bit by just the one person gets in a random line and the other walks to the front to make sure the random line actually gets us in the door strategy. David is a pretty popular guy in Florence so we figured he was worth it.Florence, firenze, Italy, honeymoon in italy, honeymoon, wedding, travel, duomo, ponte vecchio, tuscany, la scaletta, palazzo pitti, boboli gardens, renaissance art, michaelangelo, museo de accademia, michaelangelo's david, tuscany, piazza de michaelangelo Florence, firenze, Italy, honeymoon in italy, honeymoon, wedding, travel, duomo, ponte vecchio, tuscany, la scaletta, palazzo pitti, boboli gardens, renaissance art, michaelangelo, museo de accademia, michaelangelo's david, tuscany, piazza de michaelangelo

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Thanks to Michelangelo, I no longer feel self-conscious about my arm veins. Florence, firenze, Italy, honeymoon in italy, honeymoon, wedding, travel, duomo, ponte vecchio, tuscany, la scaletta, palazzo pitti, boboli gardens, renaissance art, michaelangelo, museo de accademia, michaelangelo's david, tuscany, piazza de michaelangelo Florence, firenze, Italy, honeymoon in italy, honeymoon, wedding, travel, duomo, ponte vecchio, tuscany, la scaletta, palazzo pitti, boboli gardens, renaissance art, michaelangelo, museo de accademia, michaelangelo's david, tuscany, piazza de michaelangelo Florence, firenze, Italy, honeymoon in italy, honeymoon, wedding, travel, duomo, ponte vecchio, tuscany, la scaletta, palazzo pitti, boboli gardens, renaissance art, michaelangelo, museo de accademia, michaelangelo's david, tuscany, piazza de michaelangelo

That afternoon, we checked out the nearby leather district with intention to actually buy something. I can’t even remember the place, but suddenly I lost Matt and was somewhere in Vegas, trying to find my way out from the random corridors that let me to watches, jewelry and leather goods I could only afford if I got to take home half the pot of the guy with the gold pinky ring for being his good luck charm.
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I did learn how they get gold-leaf on leather, though!

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Our last night in Florence, after a snack of cheese and wine ate with a baby sugar spoon, we went to dinner at local spot Trattoria Casalinga. We’d heard good things about the family run restaurant and promised ourselves that even if we got stuck with the menu only being written in Italian, we’d just wing it. And wing it we did. Florence, firenze, Italy, honeymoon in italy, honeymoon, wedding, travel, duomo, ponte vecchio, tuscany, la scaletta, palazzo pitti, boboli gardens, renaissance art, michaelangelo, museo de accademia, michaelangelo's david, tuscany, piazza de michaelangelo Florence, firenze, Italy, honeymoon in italy, honeymoon, wedding, travel, duomo, ponte vecchio, tuscany, la scaletta, palazzo pitti, boboli gardens, renaissance art, michaelangelo, museo de accademia, michaelangelo's david, tuscany, piazza de michaelangelo

We started with mixed crostinis and more antipasto than we realized we were ordering and enjoyed a tortellini with sugo (don’t ask but it was delicious) and a cut of veal (once again don’t ask but it was delicious).

We normally didn’t have room for dessert, but when we watched the grandmother of our waitress carry a fresh batch of her special merengue cake to the dessert counter below, we pushed through. And I’m so glad we pushed through. Florence, firenze, Italy, honeymoon in italy, honeymoon, wedding, travel, duomo, ponte vecchio, tuscany, la scaletta, palazzo pitti, boboli gardens, renaissance art, michaelangelo, museo de accademia, michaelangelo's david, tuscany, piazza de michaelangelo Florence, firenze, Italy, honeymoon in italy, honeymoon, wedding, travel, duomo, ponte vecchio, tuscany, la scaletta, palazzo pitti, boboli gardens, renaissance art, michaelangelo, museo de accademia, michaelangelo's david, tuscany, piazza de michaelangelo Florence, firenze, Italy, honeymoon in italy, honeymoon, wedding, travel, duomo, ponte vecchio, tuscany, la scaletta, palazzo pitti, boboli gardens, renaissance art, michaelangelo, museo de accademia, michaelangelo's david, tuscany, piazza de michaelangelo

Stick with me because next up, we head to Rome!

roma, rome, italian honeymoon, honeymoon, wedding, italy, colosseum,  IMG_0416_2

 

Oh hello there!

Should we try this again? You know that whole I actually login and write stuff down about what’s going on in our crazy life and you occasionally read it, offer color commentary or just secretly binge read a month’s worth of posts like I do with oh so many bloggers?

Truth is its hard to get back to blogging when you’ve left for a while. It’s like skipping the gym. So you miss one day. It’s not that big of a deal if you creep back in the next day. But skip three or more days? Well you might as well put on your sweats and start a monthly pizza and beer subscription because you aren’t leaving your couch anytime soon. Restarting is the hardest part. Which reminds me. I should really get back to the gym.

Where do you start? How do you catch people up on the last few months when more blog worthy events have occurred in a few weeks than you could have ever dreamed of in your blog life?

I’m sure you’ve heard of writers block but when one (well way more than just one) plans a wedding in just under 6 months, executes said wedding at the end of last month and then leaves directly for a honeymoon that took her and her new husband (still sounds weird) through 4 cities in Italy in less than 10 days well then you have the opposite problem. An intoxication of blog content (and red wine and Renaissance Art and bread and gelato).

 

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Don’t get me wrong it’s a great problem to have. We’ve experienced more love and life in the past few weeks than we may for the next four years and we’re completely ok with that.

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In an effort to try and circle the wagons and bring you back up to speed and any other analogy out there on life lately, I’m going to work backwards from our honeymoon to wedding, attempting to share our experiences over the past few months with you along the way.

So grab a glass of prosecco or chianti and a hunk of Tuscan bread (not that crap from Venice) and let’s go on a tour of Italy.

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IMG_4719 IMG_4744 IMG_4778 venice, italy, honeymoon in italy, wedding, canal, gondola, summer in venice,

 

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Ciao!

 

Summer Corn Chowder

Happy Back to School Day to all the parents out there! All too often we celebrate the fresh starts, new classes and that whole importance of educating our youth when in reality we should be celebrating the fact you just survived three months of 24-hour parenting without the assistance of teachers. So let’s take a moment to pat you on the back for making it through. And another one for the kind teachers who are going to take over from here for you.

I remember my first day of sixth grade like it was yesterday. We had just moved to a new neighborhood and not only was I starting a new school, but I was starting public school for the first time after attending a Montessori school since I was two. I was nervous, but I had a great set of friends and a brand new coordinating Limited Too top and shorts to wear with my Birkenstocks so there wasn’t much that could cramp my style. We snapped first day photos that wouldn’t be developed for weeks, took turns guessing who would be in our homeroom and waited for the bus to show up.

The bus never came.

My first day of sixth grade didn’t happen because some high-schooler slashed the bus tires of nearly the entire fleet. So we settled for an extra day of summer break and a few quotes in the local newspaper. Perks of having a former reporter in the family I suppose.

This recipe has little to do with Back to School time but it would be a good one to add to your rotation as a quick go-to dinner. It doesn’t require the time a lot of soups take and it’s light enough to enjoy even in the summer heat. I used shrimp in this version, but you could add crab or remove the seafood altogether if you have a picky eater in the family.

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Shrimp and Corn Chowder
-adapted from Cooking Light

  • 4 slices Canadian bacon, diced
  • 4 green onions, sliced
  • 1 TBL thyme
  • 3 garlic cloves, minced
  • 1/4 C flour
  • 2 1/2 C low-fat milk
  • 1 1/4 C unsalted chicken stock
  • 1 tsp Penzeys Forward seasoning
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp ground red pepper
  • 1/2 pound uncooked fresh shrimp, peeled and deveined
  • 1 (12-ounce) package frozen sweet corn

In a small prep bowl, set aside two tablespoons of chopped green onions.

In a dutch oven, cook Canadian bacon over medium heat until crispy. Remove and place on paper towel to absorb extra grease.

Add green onions, thyme and garlic to pan and saute for 2-3 minutes. Spoon flour over onion mixture.

Add milk and chicken stock and bring to a boil. Lower heat and simmer for another 5 minutes or so.

Add seasoning, salt and red and black pepper.

Add 3/4 of the corn and half Canadian bacon pieces to the broth. Cook until corn is heated through. Using an immersion blender, cream corn and bacon to thicken chowder. Once pureed, add remaining corn and shrimp. Cook for another 5 minutes or until shrimp is done.

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Garnish chowder with remaining bacon and green onions.

summer_corn_chowder_three

 

Enjoy!