I’ve mentioned before we are lovers of all-things-potatoes; chipped, mashed, baked, roasted, scalloped, cheesed, twice-baked and stuffed as well as fried, it’s a given that nary a potato goes to waste in this house.
Blood Moon the night before, ruffly clouds appear to be blown across the crystal blue skies this morning; hundreds of starlings cover graveyard tombstones as they gather to migrate towards warmer climates.
It’s been a great summer here at the Smith Bites Homestead; it is the first summer where The Professor didn’t teach during the break and we’ve had more than eight weeks to dig in our garden, work on our home and just simple be – sleep late, stay up late, read books, have friends over, bake, grill, eat and repeat.
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!