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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Tomato Soup for the Soul

Seriously? Why does chicken soup get all the glory? There are few things that a piping hot bowl of tomato soup and a grilled cheese can't fix. 

Now that Fall has officially arrived in Georgia, it's finally appropriate to start pulling out the cozy sweaters, warmer recipes, and (dare I say) boots?!?! I'm super pumped that it's Fall, not only because it's my favorite season but because I love the sense of renewal that comes along with each season. Inevitably, by the time each season comes to a close we are so ready to move on that any change in temperature is cause for a mini celebration. 

These days, I've been eager for a little change in my life. With Josh graduating school, we've closed a chapter in our lives and the next chapter is waiting in the wings. Of course there's excitement that comes with new opportunities, as well as uncertainty about what's around the corner. Not to worry...before my excitement gets out of control my anxiety swoops in to make sure I don't get carried away. You know that saying "the only thing that's certain is death and taxes", well it should be "the only thing that's certain is death, taxes, and Carolyn's anxiety".

At any rate, here's to a new season and new beginnings!

Tomato Soup
Adapted from: Smitten Kitchen
1 28oz Can Whole Tomatoes
1 Tbs Brown Sugar
2 Tbs Butter
1 Large Shallot, Minced
1 Tbs Tomato Paste
1 Tbs Flour
1 Cup Chicken Broth
1/3 Cup Milk (or Cream if you'd like to add richness)


Pre-heat the oven to 450°F and line a baking sheet with aluminum foil. Set a strainer over a bowl, and cut the tomato's in half and remove the seeds. Make sure you retain as much of the juice as possible! We're just trying to get rid of those pesky seeds! Spread the tomato half's on the baking sheet and sprinkle with the brown sugar. Roast them in the oven for about 30 minutes until most of the liquid has evaporated. Pull them out of the oven and set them aside to cool.

Melt the butter of medium heat until foamy and add the tomato paste and minced shallots. Reduce the heat to low and cook the shallots for 7 - 10 minutes. Add the flour and cook until completely incorporated. Gradually start to add the chicken broth and whisk constantly until all of the broth is combined. Add the tomato juice and the roasted tomatoes and bring to a boil. Once the soup reaches a boil, reduce to a simmer and cook for about 10 minutes. 

Pour the soup into a blender (or use an immersion blender) and blend to make the soup creamy! Add the soup back to the pot and add in the milk (or cream) and cook for another 5 minutes. 

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Apple Braised Turkey Thighs

We've been on apple overload lately. I keep finding ways to throw them into sweet and savory dishes because they're delicious and I have an entire bushel of them. A few weekends ago we did our annual trip to North Georgia to pick pumpkins and apples. We've been making this trip for the past several years and it's I look forward to it all year!

The weather this time of the year is gorgeous, which doesn't even compare to the colors of the fall leaves in the mountains. Not to mention we have the coolest pumpkin farm on the face of the planet. The apple farm is pretty fun too, the apple season is almost over at this point so instead of picking apples off the trees we generally buy them from their store. We also buy their apple butter and the best dang candy apple I've ever tasted. For realz.

Anyway - on to more important matters. This was one of those recipes that I found knew that I had to make this immediately. It's a good thing I did, this recipe is the epitome of Fall. It's super delish, crazy easy to make, and makes you want to curl up on the couch with a blanket and a book. There's nothing better!


Apple Braised Turkey Thighs
Adapted from: Martha Stewart


1 Tbs Olive Oil
2 Turkey Thighs or 2 lbs (Boneless, Skin-on)
2 Large Shallots, thinly sliced
4 Apples peeled, quartered, & cored (I used a mixture of granny smith and gala)
2 Cups Apple Cider
14.5 oz Chicken Broth
3 tsp Cider Vinegar 


Preheat the oven to 350 degrees. Heat the olive oil over medium-high heat in a dutch oven or heavy bottomed pot. Season the turkey thighs with S&P and place skin side down and cook until skin is crisp and golden and then transfer to a plate to rest (yes, just cook one side). Add shallots and cook until soft. Add apples and cook until slightly soft (about 5 minutes).


Return the turkey to the pot (skin side up) and add the cider, chicken broth and bring to a boil. Once the liquid starts to boil, cover the pot and place in the oven and cook for 1 1/2 hour. Uncover and cook for another 30 minutes.


Take the pot out of the oven and move the turkey to a plate to rest. Skim the fat from the cooking liquid or use a fat separator, and stir in the vinegar to the remaining gravy. Serve turkey with apples and gravy! Enjoy!

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