I'm happy to see you at this week's Foodie Friday and Everything Else. Like many of you, I've planned meals around summer produce. I'm taking a relaxed approach to everything, from baking to taking photos. I'll snap a few pictures in natural light, and then we're ready to eat. For better or worse, here's what I've been up to.
A savory, fruity grilled arugula-brie-berry pizza with pancetta and caramelized onions had a steep learning curve, but I'd do it again in a heartbeat.
An easy recipe for peach-pecan cobbler was a nail-biter and a time-eater--all because I took the mad scientist approach. But it sure was delicious.
A recipe for a grilled dessert pizza is coming soon.
Flank steak fajitas with nasturtiums were fresh and fun.
Bandy and I grilled pork tenderloins, peaches, tangerines, peppers, and onions. We've been producing quite a few scorched earth dishes!
***No "rules," anything goes.
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