the 4th

big lagoon, california 

happy birthday, america

around the campfire

donner lake, california

where all the best things happen...

one billion trillion stars

donner lake, california

fingernail moon

north north northern california

note: I am about to photo vomit. 

all over the place. 

at first it may be just one at a time....a little here and there. 

and then BOOM.

photos everywhere.

go somewhere

whether you find yourself, or get lost....

I hope you're on your way somewhere.

summery-ness

July 1.

summer. 

full swing. 

If it gets quiet around here, it's because it's too nice outside and we can't resist the sunlight. 

I was made for July.

Maybe I'll see you out there too.....

happy day!

sun up, to sun down

the sun came up.

good morning. 

they wanted cheerios. 

i wanted raw oats.

a little gardening.

burrito bowls.

rain. 

aaaahhhh the smell of summer rain.

an afternoon inside.

greens+roasted broccoli+avocado+red onion+egg+lemon+olive oil

sunset.

goodnight.

everything in its season

I cannot tell you how happy I am to find myself leaving the farmer's market Saturday mornings with a bag full freshly picked deliciousness, just waiting to be gobbled up by my little family. As we move deeper into summer and each week passes, there are more and more options for dinner growing in our own backyard, and coming from the local farms around us.

When foods are picked the moment they are ripe--rather than days or weeks ahead of time like some produce you buy in the store--the difference is HUGE. 

The local produce actually TASTES, and it tastes wonderful. Incomparable. Basically, you haven't LIVED until you've eaten a freshly picked peach......really.

With all this perfectly fresh picked taste, you can focus a meal around the vegetables, instead of having them as a small, boring side dish smothered with some kind of sauce. 

When eaten in their season--when they are actually supposed to grow (strawberries in the spring/early summer, tomatoes in the summer, broccoli in the cooler months of spring/fall....etc), because they are picked and eaten right at their peak, they actually have more vitamins and nutrients than their phony cousins who are forced to grow year round, picked early, and shipped across the country. 

The bottom line is, the closer it grows to home, the better it is for you and the taste doesn't even compare.

My challenge for you this week is 

a) you still have time to plant a small garden/a few veggies in pots....

or b) find a farmer's market near you! (check here for an easy search). 

It's also a good way to try out new things that you may never grow yourself, or might not even find in the store. My kids love going to the famers market, and it's a good way to teach your kids about where our food comes from and let them talk to the farmers!

I planted arugula this year and it took off like crazy! What does one do with so much arugula? I decided to make a simple pesto with it, and tossed it with pasta and our farmer's market finds. 

I feel like every so often I need to make a disclaimer and remind people how I cook.......handfuls of this and pinches of that......no measurements so you can make it up as you go:)

Pasta with Arugula Pesto and Spring Veggies

for the pesto:

two large handfuls of arugula

1 handful of basil 

1/2 cup-ish toasted walnuts

1 garlic clove

juice of 1 lemon

handful of shredded parmesan cheese

olive oil until you reach the consistency you like 

salt and pepper to taste

add ingredients to a food processor or small chopper and let-er-rip.

Continue to slowly add in olive oil until the pesto is at a consistency you like (around a 1/2 a cup or so is what I used)

Cook your pasta according to package directions (we used whole wheat spaghetti)

While pasta is cooking, sauté fresh spring onions (NOTHING like store bought!), and zucchini in a bit of olive oil. When onions and zucchini are tender, mix in shelled peas and cook for a few minutes more. When pasta is done, strain and add to veggies, and then toss with pesto for a few minutes in the pan.

We finished off the rest of the pesto with mozzarella and our farmer's market tomatoes.

enjoy! 

I'd love to hear what you are finding at YOUR famers market or in your garden right now??!

it makes me very happy...

From now until September I could easily title every post "I love summer", with a photo of something simple and summery that makes me happy. Every single day I find new things to love. 

Like being outside all day long. 

aaalllll day long.

in the sunshine.

Digging in the dirt. 

Weeding (ok, lets not lie. I hate weeding, but love being in the garden with the kids)

Roses. in my house. to smell.

Sweating outside in the sun, and stopping for a drink of ice cold water. 

Bonus: Ice cold water with lemon and mint.

Giving Charly a bath.

A clean dog. 

bonus: a clean dog that smiles for  pictures.

Swimsuits all day. 

Breakfast, lunch, dinner, snack. 

Still in swimsuits.

We have more and more tiny green tomatoes each day.

Farmers Market on Saturday.

Cars 2 this weekend! The boy has been counting down for months!

One last big project and Robby is officially done with school for the summer!!! 

I He We have made it through the first year!

What makes you happy?

fudge filled cupcakes with peanut butter frosting

I love cake. And cupcakes. And really, anything involving the word, cake.

This weekend after we ran I thought we had earned ourselves some kind of cake. 

And chocolate, filled with chocolate, topped with peanut butter was exactly what we needed.

Chocolate Cupcakes

makes 24 cupcakes

2 ounces semisweet chocolate

3/4 cup unsweetened cocoa powder

3/4 cup boiling water

6 TBS butter, melted

1 1/2 cups sugar

2 large eggs

1 cup evaporated milk

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

Preheat oven to 350°F.

Line cupcake pans with liners.

Finely chop chocolate and in a bowl combine with hot water and cocoa powder. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

In a bowl add flour, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat butter and sugar until combined. Add eggs (adding one at a time) until thickened slightly and light colored (about 3 minutes). Slowly add evaporated milk, and melted chocolate mixture, beating until combined well. Add flour mixture and beat on medium speed until just combined.

Pour batter into cupcake liners, and bake in middle of oven until a toothpick inserted in center comes out clean, 18-22 minutes.

Cool completely.

Fudge Filling

4TBS butter

2 oz finely chopped bittersweet chocolate, melted

1/4 c unsweetened cocoa powder

1 cup powdered sugar

few TBS milk

Cream together butter and melted chocolate. Add cocoa powder and powdered sugar. Add milk one TBS at a time until you reach a good consistency. 

Fill a pastry bag with filling. 

I used a giant round tip, and after the cupcakes were cool just stuck the bag in to the top of the cupcake and gave it a little squeeze.

Peanut Butter Frosting

recipe from Ashley's blog that I used for these brownies

6 Tablespoons softened butter

¾ cup peanut butter

1 cup powdered sugar

1/4 tsp kosher salt

Cream the butter and the peanut butter until combined. 

Slowly stir in the powdered sugar until completely incorporated. 

enjoy!