It is not lost on me that while I’m still enjoying the last dog days of summer – hello high humidity and 90-degree temperatures – I’m here with a recipe for pumpkin dip.
The days get shorter, the sun sets a little earlier, the temps are slowly creeping into sweater or jacket weather, our garden is nearly spent and over the past couple of weeks, I’ve seen some pretty cute back-to-school photos in my social media feeds.
It was nearly 20 years ago when I packed up my house in the Pacific Northwest and moved to the Midwest; I didn’t know anyone here other than a few young adults from my church who were attending the same college I was going to attend.
The cicada’s are back, the weather is typical for this time of year: hot and humid and The Professor and I have enjoyed quite a bit of time outdoors in our garden.
The Professor and I have been spending our summer working outdoors, digging in our garden beds and fighting off the critters for our share of the vegetables; so far it’s been critters who have reigned supreme but we’re replanting and hope we get to enjoy more than a handful of this year’s veggies.
Even though it’s been continuous rain with brief moments of sunshine, our summer temperatures have still been quite hot – mid to upper 80s with humidity above 60 percent.
How’s your summer so far? While the calendar says that summer has indeed begun, our weather has not quite cooperated – the rain has been relentless with flooding and I swear the kamakaze mosquitos fly in formation with me as their number one target – oof!
Well hello there! The Professor and I have been traveling these past six weeks on a summer abroad session with 14 college students to Italy; it was exciting, it was fun, it was a learning experience and if I’m being honest, it was, at times, bone-tired exhausting.
This Thursday, May 21st, is National Hummus Day and as a Sabra Tastemaker, you knew I’d be writing about hummus this week, right?
I cannot believe a week has passed since we landed in Italy. Our time in Milan and seeing the Expo will absolutely the highlight of our year; it truly is a spectacular event and if you have an opportunity to visit, please don’t miss it.
6:30am. We slept with the windows open last night and wrinkled white cotton sheets cover our bodies. I hear the birds first; their songs float like notes of wind chimes in the air.
It appears I’m always running behind – from current fashion trends to food-centric holidays with Cinco de Mayo being no exception.
I have spring on my mind even if Mother Nature isn’t quite cooperating; we enjoy a handful of glorious days with perfect temperatures and Robin’s Egg blue skies and 48 hours later it’s overcast and gloomy.
I’ve been gluten-free for more than three years now and in the beginning, I’ll admit to being a bit apprehensive about navigating the gluten-free world.
Just a super quick recipe post for you today – and it also happens to be one of our favorites: Curried Broccoli-Cheddar Tart with Bacon.
The Professor and I were in New Orleans last week – it was the first time either of us had visited this fabulous city and by the end of the week, we were both smitten.
I love a great chip, don’t you? Potato chips, veggie chips, corn chips and tortilla chips. Chips with ridges, kettle-cooked, salt and vinegar, black pepper, nacho-cheese and barbecued – I have enjoyed my fair share of chips and dips over the years. We’ve been brand ambassadors for Toufayan Bakeries for a few years and I’m being sincere when I say that we love their products!
Doughnuts. The mere mention of doughnuts and my knees grow weak; glazed, frittered, cream-filled, jelly-filled, cinnamon dusted, powder sugar dusted, nut-topped, plain, fried or baked, I’ll admit to being an equal opportunity eater of all things doughnuts. My uncle Jimmy was a professional baker who worked long hours at a local grocery store chain for many years until his retirement; cookies, chocolate cupcakes, decorated cakes, pies and doughnuts were always available – and one free sugar cookie was always given to the littles – fat chubby hands greedily reaching for a perfectly round, sugar-sprinkled confection.
I’ve been fortunate to have traveled to Italy five times in the last 18 years; my first trip was a two-week stint with a group of fellow college students as part of a team to help renovate an apartment space for a pastor of a local church in Rome.
It all started with meatballs and a piece written by an extroverted freelance writer with a desire to gather friends, family and strangers around her table and to share food and build community.