We are probably at the end of Spring pea season. I’ve been obsessed with fresh English peas from the market, putting them in every salad and every pasta dish we’ve made lately. There’s just nothing like fresh peas that you pop right out of the shell.
My last recipe, farmers’ market gazpacho, was all about keeping your oven off in the heat of summer. And here I am – coming up with a recipe that requires your oven to be on for at least an hour. Insanity in August, I know. But if you bear with me, you will have a smooth, creamy, and surprisingly light dip that goes well with fresh pita. With only a few remaining weeks of summer produce, I suggest you take advantage of the bounty of eggplant. Crank up the AC, pour a cold beer, and in only a little over an hour you will have a delicious eggplant dip!
I don’t know about you, but we have been finding awesome corn so far this season. There has not been a bitter ear in sight. It has all been that juicy, sweet, worm-less perfection that I wait all summer for. Since it has been so great, I have been continually overestimating how much corn we can eat. The good news? Leftover corn is so versatile!
Last weekend Steve and I went to Revel in Atlantic City for our friend’s birthday. Its been so long since I got all dressed up and went clubbing, and I was suffering from a pretty nasty cold. But I rallied and pulled it together to celebrate our friend turning a quarter century. His girlfriend got us a room at Revel, booked dinner reservations for 8 people, and had VIP bottle service set up at HQ Nightclub. The night was fantastic, and I feel like we really rung in his birthday right. That being said, I am still recovering one week later…
You don’t actually have to watch the Superbowl to enjoy Superbowl Sunday and the snacks involved. We enjoyed our Superbowl snacks while watching the Kitten Bowl on Hallmark Channel, cheering on the adorable kitties as they batted a tiny ball around a miniature football field. It was glorious.