The end of summer calls for one stellar ice cream recipe and this devil’s food darkest chocolate ice cream is IT.
It’s the unofficial last weekend of summer and I have a last chance ice cream assignment for you!!!
Just in the nick of time. Phew.
It only took all summer.
Fig season is short and sweet, so make the most of it with this fresh fig salad with basil, goat cheese, and pomegranate vinaigrette.
Maybe you too have planned an ENTIRE MEAL PLAN around figs only to get to the store and find you’re a few days too late.
It can be maddening.
I was trying to figure out why I’ve been so tired this week and it hit me just now – it’s because I’ve been working for the past twelve days!!! I SO need this weekend.
Of course, Remy doesn’t quite understand sleeping in so we were still up at 6:30AM. But STILL.
Can we talk about fall? Specifically, fall RECIPES. I’m in a blogging facebook group and there was a big debate the other day about whether we “should” be starting to post pumpkin/apple/etc recipes already. It was very divisive. Half the people were like HAEEELLLLL NO, enjoy the summer while it’s here, don’t rush things (<– these are my people). The other half was like SEO, pinterest trends, blah blah blah. Apparently interest in fall recipes starts to pick up in JULY and so that’s really the peak time to begin sharing. Now keep in mind that the latter group was more people who make their entire living off their blog, so they have a more vested interest in this kind of thing. Where I, on the other hand, am just a hobbyist.
So. Tell me what you think??? If you guys are ready for fall, I can totally accommodate because I have some recipes saved from last winter/fall ready to go and I can absolutely share them (while secretly continuing to eat corn, heirloom tomatoes, zucchini on my own time).
This week’s meal plan is definitely starting to take more of a fall/comfort food twist. Here’s what we’ve got:
Happy eating!
A plum blueberry balsamic pie made with delicious summer stone fruit and the flakiest all-butter crust.
Another day, another pie!
My DNA is basically fifty percent pie dough now and I’m not even mad about it, TBH.
An almost no-cook fresh summer corn and heirloom tomato sauce served over fettuccine with a crumble of queso fresco on top.
People are starting to throw around terms like “late summer” and I’m over here giving them some raging side eye.
I call it now that in the next week we’re definitely going to start seeing pumpkin recipes floating around the internets and Halloween candy on CVS shelves.
TOO SOON TOO SOON.
I feel like I’m just trying to soak up every last bit of summer!! Yesterday I went for my first solo run in Central Park since Remy was born. IT. WAS. GLORIOUS. Really not sure why I waited so long. And now that I know I can run 4 miles without dying, I’m pretty confident I can sign up for a 10K. Very very excited about this prospect.
What’s on your weekend plans?? I’m working but hoping for not too many new consults. Fingers crossed!
Here’s what we’ve got on this week’s meal plan:
Happy eating!
Welcome to Eats Well With Others, where we take a vegetable-and-cupcake laden approach to life (always with a bit of laughter on the side)!
