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.

Well isn't this the cutest packaging you ever did see? Thank you for capturing our day @mrs_wright! 📷

A post shared by Sarah Zalewski (@slmurphy) on

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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