...then comes a baby in a baby carriage

Last week Adam and I left the spring weather we having in Texarkana to go to 117 degree weather in Las Vegas. Despite the 30 degree difference, we couldn't be happier to head back to my hometown to celebrate with Melissa, Dave, their soon to be BBB (baby boy Barth), and the rest of the family. While the guys played golf, went shooting, BBQed/smoked all kinds of meat that is not pictured, and yes made this adorable fruit baby to the right-- the gals wined and dined on smoked salmon tea sandwiches, whipped feta tomato crostinis, beet salad with caramelized pecans, gazpacho, spicy tuna, coleslaw, shrimp skewers with peanut sauce, mimosas, Aunt Lynn's famous chocolate chip bundt cake, Michelle's baby in a carriage cookies and more! It was such a lovely afternoon (rain is lucky) and we are all super excited for Baby B's arrival. Melissa is glowing and will no doubt be the best mom! Love you sis!

3 square meals a day

A day at the lake goes like this...

Wake up early and walk 9 holes of golf with your husband (great way to compromise-- I 'play' golf with him & he walks with me :) Then comes breakfast... poached eggs, smoked salmon, avocado, tomatoes, goat cheese, chives, and toast. Back outside for some more fun in the sun... paddle boarding with the pups! They loved it!! Back to the house for lunch... spicy tuna (1 can tuna + 1 tsp mayo + Franks red hot + chopped carrot, celery or cucumber) with salt and vinegar pop chips and a few stuffed mini peppers. Then comes the lounging... reading, watching movies and golf. Dinner time rolls around and Adam makes his best ever miso cod (recipe can be found back in the September archive but the truth is it's always evolving), vegetable soup, and salad.  These are summer days. My favorite.

Coleslaw

Last month we were in Denver for my brother-in-law's law school graduation. When we arrived he was BBQing, of course, and I discovered his famous coleslaw. Now that I've gotten the recipe from him and made it myself, I wanted to share.... thanks Ben!

1 green cabbage
1 purple cabbage
carrots to your liking (grated)
green onions to your liking (finely chopped)

Dressing
1/4 cup mayo
1/4 cup apple cider vinegar
1 TBS sugar
1 TBS salt
1 tsp pepper
6 dashes tabasco

Mix the dressing in a separate bowl with a whisk, then pour over slaw. I highly recommend chopping your own cabbage instead of buying the packaged kind but I understand if you are in a hurry :) Such a delicious lake or summer side dish!

Veggie time

We are now producing lots veggies!!! Very exciting to have homegrown tomatoes, cucumbers, squash, zucchini, eggplant, peppers, onions, peas, and corn. Bet you wish you lived in Texarkana now, ey? If you do live here and want some, please let me know as we're happy to share!

Mr. & Mrs. Bund

Adam and I were fortunate to go to Shanghai for a work trip and it just so happens we also ate at the 7th best restaurant in Asia thanks to my cousin Andrew who recommended it! Mr. and Mrs. Bund was one of those WOW meals and if you're in the area, we highly recommend it :) Amazing flavors, unique presentation, and a breathtaking view of the city to boot.

Spring rolls

Build my own spring rolls is definitely my new favorite dinner! It's relatively simple as long as you don't mind a lot of chopping, prepping, and a couple of re-dos :) The rice paper can be found in the Asian section of your grocery store and Adam and I watched a U-tube video on how to roll them. As for the peanut sauce we went with a Whole Foods recipe. Here is where the magic bullet is really handy. Just blend the following...

• 2 1/2 tablespoons tamari
• 1 teaspoon toasted sesame oil
• 3 tablespoons water
• 1/4 cup crunchy peanut butter
• 3 teaspoons German mustard
• 1 teaspoon rice wine vinegar
• 1 teaspoon ginger, minced
• 2 teaspoons honey
• 1 teaspoon crushed red chili flakes

Looks like a pretty canvas to me!

Gone bananas

Ready for a guilty pleasure without the guilt? Try my banana/almond milk smoothie. This is one of those things I wish everyone knew about because those that don't are truly missing out. I make this daily and it really tastes like banana fro-yo. So here is all you have to do:

1. Buy a bunch of bananas and wait until they get ripe, preferably a few freckles.
2. Peel them and cut them into fourths.
3. Freeze them.
4. Combine one banana with 3/4 cup plain almond milk or a milk of your choice.
5. Blend! The magic bullet is okay but the consistency is much better when using a real blender.

Sometimes I will add a smidge of honey or a bit of cinnamon, as shown, but it is really good with just two ingredients-- I promise! Usually this serves as a dessert for me but it also makes a great breakfast or snack paired with some type of nut.