The Month in Review

going: polenta arancini with piave and nduja
dill potato salad
chicken salad-stuffed tomatoes
lemon-blueberry muffins
plum, nectarine and blackberry galette
dilly beans
prosciutto-wrapped nectarines with triple cream cheese: broiled
greek salad
crazy cake
endive spears with hebed goat cheese, cucumber and radish
endive spears with whipped blue cheese, maple walnuts, cranberries and pears
served / two-bite baja fish tacos
baked cheese straws
parmesan and poppy seed cheese straws
the french martini
spinach salad with warm bacon vinaigrette and blue cheese
thin mints (breakfast of champions)
rosemary flatbread crackers
homemade pesto
prosciutto-wrapped chicken stuffed with pesto
homemade pesto pizza with spinach, mushrooms, onions and mozzarella
boston cream pie cupcakes
the arnold palmer and john daly
chocolate cream-filled sandwich cookies
coffee milk
caesar salad
au gratin potatoes
pepper-crusted new york strip
maytag blue potato chips

August is over which means I made it to the end of my new post every single day commitment. A look back:

The month started off with my new favorite appetizer, Polenta Arancini with Piave and Nduja and ended with a steakhouse feast to celebrate National Cabernet Day. This brings us to the new website tagline: A Sage Amalgam, will work for wine. (Not really.) Sure, there was a bit of drama mid-month, but that has thankfully since resolved itself — let’s just say hooray for wonderful, wonderful neighbors. Moving on!

Things got pretty nostalgic along the way — with Thin Mints, Oreos, Boston Cream Pie (cupcakes!), Coffee Milk — probably something to do with back to school time; I don’t know. And we now have a few new cracker recipes — Cheddar and Parmesan Poppy Seed Cheese Straws and Rosemary Flatbread Crackers — and just as many cocktails — to The French Martini above, add The Daiquiri and The John Daly. I could go on and on, but I’ll let the photos speak for themselves (plus there’s always the archives).

As for what September holds, we shall see. Currently my kitchen is in a state of shambles, but is still mostly functional. I’ve been taking it apart bit by bit over the past month — it’s amazing how much a Phillips screwdriver can do — and I’m looking forward to tackling it a bit harder on the weekends. But I can assure you that there will be more recipes, just not every day.

As always, feel free to let me know if there’s anything you’d like to see on the site — what you like, don’t like, want to see more of, never want to see again, anything. Thank you for reading! – Heather

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