Bonjour from beautiful Whistler, British Columbia! We’ve been up here for the past week by 1. Celebrating our 2 year wedding anniversary by doing what we’ve decided we’ll do every anniversary– go somewhere cool and play outdoors and 2. My studly husband competing in his first IronMan! As I type he is dropping off his TT bike and transition bags in preparation for the big day tomorrow where he’ll swim, bike, and run a total of 140.6 miles. Me, I’ll be on the sidelines with our dog Nigel drinking a beer cheering them on. And if we’d had any leftover, I’d also be eating these from scratch jalapeno poppers.
Since I had just made some fresh homemade paneer, I had to make one of my favorite paneer dishes, Saag Paneer. But as we were getting ready to go on vacation and our fridge was kind of bare but the kale in our garden overflowing, I adjusted this recipe to a uber quick, simpler kale version!
Hands down, the BEST thing about cooking From Scratch is homemade cheese. The second best, thing? It’s easier than most people think. Seriously. Homemade Paneer cheese is 2 ingredients. TWO! And in my book, it’s way easier than maneuvering through a grocery store.
Ah, summer. I love your long days and sunshine. I just wish there were more of you. How is summer already half over and how is it that we’re booked solid from now until the middle of September? There just aren’t enough days to fit in all the summer fun we want to have.
Oh Bananas. Potassium rich, fuel filled, delicious delicious bananas, I love you. Really. My husband and I each eat a banana for breakfast every singe day. We always have them in our house (and our freezer), but with this heat wave our bananas are ripening way too fast, even for how quickly we eat them. I’ve been sticking them in our freezer to save them for Banana Ice Cream that one of my besties, Stephanie The Cozy Cook introduced me to (her Pure Banana Soft Serve is amazing!), but it’s gotten to the point where our freezer is full of them! I’m out of space!
I might have planted a TON of fennel this year. And by a ton, I mean about 12 plants. I love fennel. However, it also means that my garden beds are exploding with not just the little growing fennel bulbs, but also their huge fronds (greens). It’s a little out of control. My husband says our garden beds look like they have afros. “Delicious sweet anise afros!” Was my response.
What’s more summer-like than fire roasted S’mores? We’ve recently acquired a fire pit for our backyard and after every BBQ or even just when we’re home grilling and lounging outside, we inevitably end up around it roasting marshmallows for s’mores. So of course that’s sparked me turning to Dan one night while we snacked on some ooey gooey s’mores, “I wonder how you make graham crackers…”
Who doesn’t love peanut butter cups? Honestly, I think if I ever met someone who said that they didn’t, I’d have to just walk away. How can you trust someone like that?! Kidding. Kind of…because peanut butter and chocolate is kind of the best combination on Earth. By kind of, I mean totally is. I don’t do chocolate often, but when I do, it’s usually with peanut butter. Like in Peanut Butter Balls, or Peanut Butter Cups, or as a topping on some Peanut Butter Banana Ice Cream… All of which are so easy to make; it takes great restraint to not make them all of the time. Plus, homemade Peanut Butter from scratch is so stinkin’ easy. And fast. And better tasting.
Mmm grilled meat. There’s something so satisfying about grill marks on your food. These boneless chops had been in our freezer and I had totally forgotten about them until they were found when I was making space for the Peach Sorbet! Not like the space was needed very long, we finished that sorbet pretty quickly. But, in finding these guys, I realized it had been forever since we’d had some grilled pork and that this was exactly the super quick, easy, grillable dinner I could throw together and let marinate during a super busy day at home.
You guys. If you make anything, anything from my site, it’s gotta be this Peach Sorbet. For real. Right now, go get some beautiful fresh peaches and make this sorbet. I promise you, promise you, you wont be disappointed. It’s amazing. And easy. It’s the perfect light, fresh, fruity, not too sweet dessert that is exactly what I want when it’s super hot out.