Grilling season is coming to a close.
Tear.
Ever since discovering that raw corn is actually delicious, I’ve been trying to incorporate the stuff into as many dishes as possible.
Because sadly, summer is not going to be here much longer.
Grilling season is in full swing over here.
Summer finally started to kick in and I think this time it’s actually planning on sticking around, at least for a couple weeks.
This is actually the very first time I’m featuring an eggplant recipe.
Mostly due to the fact that I kind of strongly disliked (okay, hated) eggplant for the longest time.
When ever I think of summer, caprese is one of the first thoughts that pops into my mind.
After sun, hot, tan, ice cream, and beaches, of course.
My very favorite tomatoes are back!
Baby orange tomatoes (Sun Golds) are perfectly sweet and juicy.
When I’m normally feeding just me, myself and I, I tend to throw random ish together and hope for the best.
I must be lucky because it all usually works out.
I’m back!
Back from an exciting, jam-packed week in Manhattan, eating all types of mouthwatering (and not always healthy) food, sucking down fancy cocktails, staring at tall men in suits (a rare breed in Seattle), trying not to get flattened by maniac drivers, and breaking in seven different pairs of shoes that I somehow managed to shove into my suitcase.
Don’t get me wrong, veggie patties can be quite mouthwatering.
Hearty black bean burgers and well-seasoned soy patties do have a special place in my heart. (Please, hold back the snickering.)