If I had one wish right now, I’d grant all of us a summer vacation. Not, like, a college version of summer vacation, though I think all of us would take that too, but a real, kid-like summer vacation.
I’m talking water balloon fights, playing tag for hours with the neighborhood kids, watching TV until 3pm and maybe even a lil’ summer camp thrown into the mix, ‘cuz sometimes you need a break from your parents (and then you learn that summer camp is really just them needing a break from you).
Honestly, my favorite part about summer was watching Wimbledon in my pajamas until the mid-afternoon, all whilst eating ice cream straight from the carton. And sure, some could argue that I could do that now…but the guilt! Wasting days away doing nothing are never guilt-less. Not worth it.
So yeah, I wish all of us could have a guilt-less, do nothing, have fun kind of summer.
Making fries in various vegetable varieties is kind of my jam. I’m starting to think it’s my life calling to make fries out of just about anything…except potatoes. I have no interest in making French fries…I can just buy those from In-n-Out.
Then…Avocado Fries. I mean…I’ve made them twice since Caroline originally posted them. Amazeballs.
Next there were Spicy Carrot Fries. And then…if I cut these pickles differently, they totally would’ve been pickle fries instead of pickle chips. But seriously, who cares. They were dipped in batter and fried. And then I ate like a hundred with a beer. End of story.
And now I give you these Zucchini Fries. With not one, but two dipping sauces!! Dipping sauces are important. Are you the type that has bbq sauces and hot sauces from fast food restaurants in your glove compartment?!
Yeah, me neither.
I roasted some garlic and made into an aioli. This was a good idea.
And Sriracha Mayonnaise. Ummmm…hello!!! It was delicious. You should do this.
I firmly believe that the human population is broken up into two types: people who adore mayonnaise, or those that vehemently despise the stuff. I, on the other hand, am a bit of a hybrid of those two people, like, if they had a kid, you would have me. I love mayonnaise, but only if I don’t have to make it. The minute I throw egg yolks and some oil in a blender and see the emulsification process, my stomach tightens and I’m coughing on my knees, and am physically unable to spread the stuff on a slice of bread. But if it comes pre-made, in a jar, with the label Hellman’s or Duke’s, I’m all about it.
For mayonnaise fans, it has the ability to make things taste exponentially better. It adds awesome flavor and moisture to all sorts of things. Got a Chick-fil-A sandwich that’s a little dry? Add mayo! Need a sweet dipping sauce for French fries? Take a cue from the French, and use some mayo! Wanna make the lightest, most moist chocolate cake ever? Yes, that’s right, add mayo!
The mayonnaise in this cake actually replaces the vegetable oil that’s typically called for. And it sorta makes sense if you think about it, since all mayo really is is egg, a little vinegar and oil. And since this chocolate cake is so unusually light, I didn’t think twice about pairing it with chocolate frosting, which I typically would never do.
So to all you mayo haters, give mayo one more chance and make this cake. I think it deserves it.