Well, hey there, July. Where’d you come from?
I feel like summer has snuck up on us (and WordPress is telling me that “snuck” is not a word. Could this be true? If so, my apologies to the children who are learning the English language in my care.). Perhaps it’s because it was 65 degrees last week, and 96 yesterday. My sweat glands are freaking out. Anywho, I can’t believe June has already flown by. But July is going to kick some serious tuckus. Why’s that, you ask? Because we’re headed back to our old Kentucky home next week to celebrate what is sure to be an awesome wedding with an incredible couple. And then we’re headed to Ohio to meet our precious new nephew! And once we return to the Pacific Northwest, my soul-sister, Becca, is coming to visit for an entire week!
But before any of this can happen, we have to eat all of the fruit we bought at the Saturday Market. I know, such a burden.
When you have a plethora of fruit that you must consume before it rots, you must work fruit into every meal. Rather than going with the obligatory smoothie for breakfast (don’t worry- some of the berries have been frozen for future smoothie usage), we did a slightly healthier version of last night’s fruit pizza: fruit bagels. These were delicious. And they kept me full until lunch time, which literally never happens. We just topped some bagels with honey nut cream cheese and fruit. Easy. Delicious. And you can do it while the coffee is brewing. That’s a hit breakfast.
The next berry dish is currently cooling in the fridge (which is what I would like to be doing right now). I remade last summer’s strawberry pretzel salad, but without the strawberry puree (or any strawberries at all, due to the fact that we already ate all of those…). Pictures to come tomorrow, unless we go nuts and eat the whole thing in the dark this evening.