Spring Potato Salad

I just couldn't resist trying out Smitten Kitchen's newest potato salad recipe. Asparagus, pickled green onions, and a mustard vinaigrette? Are you kidding me? That sounds amazing! It's truly a salad of my dreams.

I made this for myself while my husband was away and didn't change a thing except for omitting the peas because they're not available yet. This time I made it for my husbands lunch and knowing he might not be terribly excited at the sight of potatoes in his salad, I added some bacon to try to lure him in. Turns out it was a fabulous addition to this flavourful salad.

High Waisted Button-up Skirt

The more summer clothes I pull out of storage, the more I realize I have a lot of short skirts and dresses that just don't feel appropriate in this warm-but-not-hot-yet weather of ours. I feel like the only way I can get away with showing that much leg is if it's 30 degrees out. So here I am with another longer, and more demure skirt. 

This was another sewing project that started off with very little thought put into it and just kind of designed itself. All I knew was that I didn't have any zippers short enough so it was going to have to have a button closure. The button placement is a bit wonky, but hey it was my first time making a button-up skirt so I'm okay with that.  

Strawberry Rhubarb Crumble

Dear Strawberries and Rhubarb

You make such a wonderful pair, I hope you two never part. 

Sincerely, 

Your biggest fan

Kale Chips

I really wasn't sure what to expect these to taste like. I knew they probably wouldn't actually be very chip-like but other than that I had no idea. 

They look a lot like dried leaves...and sort of taste that way too, but in a good way.

I think it's safe to say that kale chips are one of those foods that is mainly a vehicle for salt. Which I'm totally okay with. 

BLT Sandwich

I know I just told you how my new favourite salad was going to replace my long standing favourite sandwich (and I have eaten far too many of those salads lately that I care to admit).  

But when the stars align in my kitchen and theres a freshly baked loaf of bread sitting next to ripe tomatoes and avocados, there's really only one thing to do. Make the best darn BLT and enjoy every single bite. 

I don't know if there's really all that much to say about great BLT's, other than making sure you've got great quality ingredients. From the mayo, to the bacon, to the lettuce it's all gotta be the best you can find.

Ina Garten introduced me to adding avocado to my BLT's (don't you love how it sounds like we're friends?) and I've never looked back. Douse the avocado slices in a little lemon juice before adding it to the sandwich and you're all set.

Swiss Chard Soup

When making this soup I really had to fight the urge to add things to it and change it too much.
I kind of hate when I read reviews for recipes and the reviewer writes "Oh this soup was so great! I substituted the swiss chard for spinach, added carrots and mushrooms, omitted the anchovies, added onions, substituted the pasta with rice and I'll totally make this again." That's not even the same soup anymore! How is that review going to help anyone wanting to make this?!

But, today I almost felt like one of those reviewers. I just kept reading the ingredient list over and over as if the missing ingredients would suddenly appear.

"No onions??? Is there really just swiss chard, beans and pasta?? What is going to make this so good?" I thought to myself. 

I ended up making a few minor adjustments (some based on lack of ingredients, some based on personal preference) and was pretty happy with this soup.

Crisp and Clumpy Granola

Granola is a tried and true breakfast staple for me. Topped with yogurt and hopefully some fresh fruit, it's how I start my day almost every day of the week.
I've been making my own granola using this recipe that I shared with you last fall, making small adjustments here and there but never straying too far from the original recipe. It's served me well but the time has come for me step outside of my granola bubble and try something new.

I'll admit, I was nervous. But I shook myself free of my "if it ain't broke don't fix it" attitude and marched on over to the one blog I knew could help me find my way in the world of granola (and breakfast in general), Everybody likes Sandwiches.