A few weeks ago I hopped on a plane and went to a place I’d never been before: Burlington, Vermont. I was super excited. In my brain when I think of Vermont, I think of maple trees and green grass, clean air and rolling hills and lots of farms. My imagination was correct because that’s exactly what I experienced and I loved it so very much.
I was invited by Stonyfield to visit their network of organic family farms, learn about their history, present day goals and future. And let me tell you, it was a fascinating experience. Their co-founder, Gary Hirshberg, was so inspiring and warm and charming. (If you want to hear more about his fascinating story, here’s a link to his episode on NPR’s How I Built This.)
The first farm we visited was my favorite because it had what I love on any farm: baby animals. And lots of them.
When we arrived to Julie Wolcott’s farm, she was tardy showing us around because two cows were about to give birth (she assists their births to make sure mama is ok). We ended up meeting the baby calves and they were only an hour old. They were so beautiful, I maybe almost cried a little.
When my mama was pregnant with me, my dad was obsessed with BLTs. He’d make them all the time but there was a problem: my mom’s morning sickness made her nauseous every single time she smelled bacon. So eventually he had to stop. Or he had to go over someone else’s house in order to make them. Very random, fun fact about BLTs for you!!
Maybe this is the reason I love BLTs? I dunno…could be!
Truth is, I don’t eat a ton of bacon. I’m not one of those people who believes bacon makes everything better. Sometimes it’s too rich and too indulgent for me. But for some reason, when bacon is crispy and sandwiched between two soft pieces of bread with a swipe of mayo, crisp lettuce and soft tomatoes, the clouds part and…heaven.
BLTs are summer’s gift, they’re simple, but that doesn’t mean you don’t have to give them special love and attention.
True story: Josh was TERRIBLE to date. Especially in the beginning. He’d do that thing where you text someone and they start to text back so you see the bubble show up and then it stays like that for a few minutes, so you wait, expecting a long, meaningful message. AND THEN, the bubble disappears and no text is sent. For days.
When I brought this up to him and told him that I had other people who would be better texters and who actually liked animals (that was a lie, I had no one), he told me he wanted to apologize over cemitas. Everything with Josh was an excuse to just eat something that has been on his list. So I agreed. Josh and I worked everything out obviously. But my takeaway was that cemitas are delicious.
For this post, I teamed up with Classic Yellow Mustard is a summer essential, we all know this. You know how to make a grilled hot dog even taste better? Add yellow mustard. A pretzel? Salad? Yellow Mustard. I also love to add it to sauces and dressings and a myriad of other things for flavorful summer meals.
As you know, summer is usually a slow burn for me. It takes me a bit of time to welcome the unrelenting heat and mosquitos. I’m more of a winter person, you know this. But this summer I’m excited. I’m excited about outside BBQs and cubing up watermelon and maybe jumping in a pool. Summer is weeks away but we all know that Memorial Day is the unofficial kicking off point for summer.
For this post, I teamed up with ALDI, where you should go for all your summer food needs. They have everything from fresh meats to BBQ and fresh organic produce for pies. It’s a one-stop shop for summer!
I’ve been wanting to make hot chicken, but in slider-form for a while now, so I figured what better time than now to unofficially kick off summer.
My favorite part about this recipe is that it doesn’t require a fryer or a big pot of oil. This is in the oven, baked, the whole time. I know we’re not fans of lots of oil so this one is pretty simple.
It already feels like the dog days of summer…you know those drawn out, loooong days where the sun feels like it’ll never go down and give us a much needed break from the sun. I’ve been living in sunscreen and a hat and sunglasses when I go for my sprints with Amelia because the sun is not our skin’s friend!
The past few weeks, with the weather heating up and all, I was sort of struggling to find new things that were interesting and healthy-ish. But luckily as I was griping to Joshua—my favorite brainstorming partner—and he suggested I make a sabich! I’d never had one before but once I did a heavy Googling session, I was totally sold.
Sabich is a Iraqi-Israeli sandwich (you can read about their history here—RIP Lucky Peach!) that consists of pan-fried eggplant, hard boiled egg, hummus…all eaten in a pita. It’s typically eaten for breakfast (hence the iced coffee pictured) and it is SO good. It’s totally acceptable to eat this breakfast, lunch or dinner.
For this post, I teamed up with Ozery Bakery. If you’re unfamiliar with their bread, it is SO good and soft.