Because your summer isn’t complete until you’ve baked this— a simply perfect blueberry crisp, with a juicy berry filling and crunchy almond-oat topping.
Do you have the same fickleness when it comes to picking a favorite summer fruit as I do? Pretty much whatever is going into my mouth right at that moment is my favorite. But it all can change in the time it takes to bake a crisp.
Last week I was so in love with fresh cherries. This week, thanks to this crisp, it was blueberries.
Just try and say no to this— cherry cola (made with homemade cherry syrup) spiked with bourbon and layered into a tall glass alongside vanilla ice cream, with whipped cream and a cherry on top.
We’re currently experiencing some technical difficulties with our swamp cooler. Now that July is in full swing, temps are above 90 pretty consistently now and our house is quickly turning from uncomfortable to unbearable. My handy husband is working on getting it fixed, but in the meantime I’m getting a little cranky.
You know what’s a good cure for crankiness? Bourbon. And what’s a great way to beat the heat? Why, with an ice cream float, of course! Putting the two together— brilliant.
It’s been a family favorite for years, and I’m tired of keeping it to myself! Here’s the best potato salad recipe you’re ever going to find.
I wasn’t really much of a potato salad fan for a lot of years. I always wanted to like it, and would often optimistically add a scoop to my plate at barbecues. But most often I was underwhelmed and the potato salad usually got left behind.
Until one day I felt compelled to try the potato salad recipe in Molly Wizenburg‘s book A Homemade Life. It was simple, humble, and included bottled ranch dressing. I was intrigued. Could this be the recipe to change my mind about potato salad?