Caprese without question makes my top three favorite salads. I fell in love with it when I studied abroad in Italy. Every restaurant we went to, caprese was a staple that we ordered for the table.
The other day the kids and I were heading out to the pool. As I was wrestling to get their bathing suits on (um, and mine lol), running around to gather towels and googles, and sunscreen, I heard a blender. I didn’t think much of it.
The other day Jaryd made the most amazing scallops. I don’t know what the deal is, but people usually get all fussy about scallops. Jaryd makes them look sooo easy.
You peeps know KNOW that I love my no bake desserts. If you like no bake desserts as much as me, I’m about to link to a bunch that will last you uhhhm a month or so.
Today’s guest post is from Paige from Front Paige Bakes, a Florida based vegan and gluten free blogger. You guys are going to love her! While living in rural Montana going to film school, Paige was diagnosed with celiac disease. After baking and cooking for herself, she decided to launch her blog after she thought to herself, “HECK, I can eat cinnamon rolls too!” Here’s Paige…
You know when you go to a summer bbq and there’s a table designated to the non-grilled items? The salads, pasta salads, condiments, drinks, desserts, and drum roll please… broccoli salad!!
I really like spaghetti squash. I like how simple they are to roast. I like how light and satisfying the spaghetti strands are and how they absorb all the saucy flavors.
Bonjour! I’m Michelle and I started Michelle’s Macarons in 2014. Michelle’s Macarons is a small home-based bakery in a tiny Ohio town. It started with an urge to make the oh-so-daunting French macarons. I made one successful batch, started taking orders, then was unable to make a good batch again – I was freaking out!
I don’t know if this happens every summer, but I am feeling my grill HARD. Last weekend we all sat out back, ate our grilled dinner, and soaked in the fresh air. It was lovely.