Sum-Sum-Summer time

I just love the beginning of Summer. There is something about the start of a new season, the excitement of things to come. The changing of seasonal produce, amazing foliage, new wardrobes, and dreams of wonderful new locales that lend themselves to the changing temperatures. So I guess I should say that I love the beginning of every season...it's true, I really do. It's been an entire year since I've had good tomatoes, seen pretty sandals and smelled sweet jasmine...and I'm pretty stinkin' excited about it!

These last few weeks (in between the thunder storms) have been so wonderful! I always forget how amazing the sun and warmth feels on my skin, and every year on my first pool outing I think: "OMGAHHH this feels so good".  

Strawberries are also something to get excited about. They're so gorgeous and they're the perfect fruit to usher Summer into season. Two weeks ago Josh and I managed to hand pick and cart off two gallons of fresh strawberries from a local farm. They're my most favorite strawberries, and I had about a zillion recipes that I wanted to make with these little babies. This past weekend I was tasked with bringing dessert to a dinner with some friends and I had the worst time deciding what to make! 

Finally, I decided on these little sammich's! They're so super simple and require no cooking whatsoever...which also lends itself to the recent rising temperatures. We enjoyed these so much with our friends and I hope you guys do too!

Do you have any favorite summer traditions? 

Strawberry Ice Cream Sandwiches

1 Half Gallon Vanilla Ice Cream, softened**

1 pint Strawberries, chopped

Graham Crackers, broken in half

Spread the chopped strawberries in the bottom of an 8x8 glass baking dish. Cover the strawberries with the softened ice cream (about an inch thick) and use an off-set spatula to even out the ice cream over the strawberries. Freeze the ice cream for at least 3 hours so that the ice cream re-sets and becomes firm again. 

Pull the ice cream out of the freezer and run warm water across the bottom of the baking pan to release the ice cream in one large sheet. Using the graham cracker halves as guides, cut the ice cream into blocks and sandwich between two graham cracker halves. Re-freeze the sandwiches, and keep them in the freezer until ready to serve. 

Enjoy!

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Strawberry Rhubarb Sangria

What's better than a long holiday weekend? A long holiday weekend with Strawberry Rhubarb Sangria! I bet you saw that coming.

Anywho. Memorial Day is one of my most favorite holiday's because it's the kick off to summer! I also love it because I consider myself to be patriotic and I love what the holiday stands for.


And in true American fashion, the best way to celebrate our military and our freedom is to fire up the barbecue, sip a few drinks, and spend some quality time together with those we love!

What better way to celebrate Memorial Day than by watching a movie in the park! Our local park hosts "Movies in the Park" during the summer and they kicked off the summer series this Saturday with "We Bought a Zoo".

Nothing beats sitting under the stars, watching a cute movie, and sipping delicious sangria. My favorite part about sangria is the wine drenched fruit. It's so tasty and super refreshing on a summer night.

You should make this at your next summer party, or on a Tuesday night...whichever tickles your fancy.


Strawberry Rhubarb Sangria
Adapted from: Martha Stewart


1/4 Cup Sugar
1/2 Cup Water
2 Rhubarb Stalks, Chopped in 1/2 inch chunks
2 Oranges
1 Pint of Strawberries, Hulled & Halved
1/2 Cup of Blueberries
4 Cups of Seltzer, chilled
1 Bottle of Prosecco, chilled 


Combine sugar and water in a small saucepan and bring to a boil. Once the syrup is boiling, add the rhubarb and remove from heat. Transfer the rhubarb mixture to a heat proof bowl and allow to cool completely. I used an ice bath because I'm super impatient, but the mixture should completely cool in 30 minutes.


In a pitcher, add the halved strawberries and the juice from one orange. Cut the remaining orange in half and then into 1/4 inch slices and add to the pitcher. 


Add the chilled rhubarb mixture, seltzer, and prosecco to the pitcher and stir to combine. Add the blueberries for a little pop of blue color!


Cheers!

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