It's been a few weeks, dear internet. While I have missed you tremendously, I knew I couldn't return somewhat empty handed; with a photo montage of why I've been busy, or a half-assed recipe, or yet another Ozzie ramble. A few weeks of practice and a photography class under my belt, I feel ready to present you a damn good looking post and kick off a little mini-series where I'll chronicle my favorite things to make and eat during the best season (IMHO, of course) of the year.
...the papers came from that horrific intruder who stops by once a day. Couldn't help but notice your new shoes that came, as well. In the meantime, I haven't had a single treat today myself. Just, throwing that out there.
Summer is definitely upon us. You can tell by the consistently lovely weather and the batches of wedding photos infiltrating your Facebook newsfeed. And although this past Saturday wasn't exactly the loveliest day in June, the nuptials I attended were absolutely gorgeous.
As of late, my other half Matty has been trying (with all his might) to avoid wheat products. He doesn't have Celiac disease or anything, but has decided to give it a go for a while, to see if he notices a difference in his overall mood. For a kid who was cranking out pasta dough a few months ago, this is no small feat. By proxy, as the one who is cooking a lot of the time, I am somewhat abhorring to his new diet. We're eating a lot of rice noodles these days.
One thing Matt has always had an affinity for, long before the wheat-free revolution, however, is rye whiskey. Old Overholt is a brand of such, made 100% from rye and ridiculously cheap for being as good as it is. While not much of a whiskey drinker myself, I can still appreciate it from time to time. This sangria had the slightest hint of bourbon, which was just enough for it to lend a little, well, "manliness" to a classically girly drink.
Grilling in the summer is one of my most favorite things to do. From meat and seafood to fruits and vegetables, there is nothing that isn't tasty and quick when cooked via a glorious propane flame.
Similar to one of my favorite bloggers, Jordan over at Ramshackle Glam, I never really thought too much about marinades before this summer. This is the first year that I have had a good (new) grill and have been serious about cooking. The result is that I now understand the purpose of a marinade and don't mind investing an extra hour or so to ensure said-marinade does its job.
This was whipped up in a few minutes and made these steaks super-tender and flavorful.
