If you’ve noticed I haven’t posted lately it’s for good reason, I’ve been in survival mode. We had a 12 day trip to Germany, Austria and Switzerland. Yes, we’ve been home for two weeks now but the time since we arrived home has been consumed with the end of swim season and running the concession stand for City Meet. That and of course surviving the boys. Ever since we returned home they are at each other all the time. Maybe it’s getting over the jet lag, or maybe it’s just because summer break is too long.
In a perfect world I planned to have several posts ready for while I was gone, but planning this trip took it out of me. So here you are getting a summary of our trip. Just picture the Dalrymple boys eating their way across German speaking Europe. They LOVED it!!
Like I said before, the planning was crazy. We were going to Germany for Jens’ wedding. He lived with my family for a few months the same year I went to Germany for a year of high school. We’ve been in touch and visited over the years. A bonus is that we would see my parents on part of the trip, the boys were excited to share their European adventures with Oma and Opa.
It’s summer time, here in the South that means very high temperatures and humidity levels. It also means our family is busy with swim team practices and meets. During the week we pack dinner to eat at swim meets Mondays and Thursdays. Tuesday and Wednesdays we don’t get home from practice until 6 so dinner has to be quick and easy or made ahead.
That’s where this potato salad comes in handy. I can make it in the morning, because really that’s the best time of day to boil potatoes, and put it in the fridge for dinner later. We can pack it for a swim meet or have it at home with an entree.
This isn’t your typical mayonnaise laden potato salad. It feels lighter with a fresh vinaigrette. Herbs give it that fresh pop of flavor and color. Your could switch out with other herbs if your tastes are different. We happen to have lots of parsley and dill which go well with the capers.
With the end of the school year only two half days away time is flying quicker than I’m willing to admit. The boys will be with me ALL THE TIME in a matter of days. How shall I ever survive the summer?! We had a preschool graduation last week and today I had two elementary school awards programs. Then I looked at the calendar and noticed it’s June! Could we please slow down time.
Seeing as how it is a new month it’s time for another In My Kitchen post. Swing on by Orgasmic Chef to find links to everyone else posting for this monthly roundup. It’s always fun to sneak a look into other people’s kitchens!
Last month was a whirlwind of a month. Of course so much of the mad baking and cooking sessions didn’t even get photographed. Life gets in the way of keeping up with snapping pictures. Here are a few things I did manage to capture the past month.
For Mother’s Day I got this wonderful hammered copper tray. It’s great for carrying cocktails to the porch. Of course it’s getting too hot for that. So it’s also ideal for holding candles on the dining room table. Or vases of flowers. Or maybe I’ll finally get the boys trained to bring me breakfast in bed!
Despite the lack of posts lately our kitchen has been extremely busy. It’s the end of the school year and things are just crazy busy. Swim practice four days a week has started. The kids are playing outside. The garden needs tending…the work never ends.
That is why these bars have become a staple in our house. They are similar to these granola balls, just in bar form. I make them often, they disappear quickly with three boys!
It was after a trip to the farmer’s market when I got an eggplant that I first made this dip for the boys. It was their first time having eggplant, that I can remember anyway. I quickly realized they like eggplant. We planted some that summer!
Unfortunately for us we weren’t able to harvest many eggplants last year. It wasn’t the best year for anything other than tomatoes in the garden. We continued to get them at the market though and tried cooking it several different ways. Ewan was the biggest fan, though the other boys liked it as well.
Here in the South it may be spring by the calendar year, but based on weather some may call it summer. We’ve already had a few days that hit 90 degrees Fahrenheit (32C). That means it’s time for frozen treats.
We have a couple sets of ice pop molds and the boys are always begging to use them. Now is the time of year when I say “yes” more often! There are so many different things you can put in your ice pops. Anything from pudding creations, fruit and yogurt, puréed fruit and juice, alcohol for the grown ups…
This time around I did one of the easiest possible combinations. It requires only two ingredients. Does it get any easier? I think not!
It’s May and spring is in full force here in South Carolina. I originally had several things I was going to put in this In My Kitchen post, including things I’ve forgotten in recent months. But then the weather got gorgeous and all I can think about is how much I am loving spring!
Thanks to the lovely Maureen over at Orgasmic Chef for this monthly roundup. It’s always fun to peak into bloggers’ kitchens and see what is happening around this world. I may be excited about spring here, but people in the southern hemisphere is welcoming autumn after a long summer.
So back to my excitement about spring. Two foods shout “spring” to me, asparagus and strawberries. Since our garden asparagus didn’t do too terribly well (or it shot up before we noticed) I’ll stick with a strawberry theme for now. This past weekend the boys and I went strawberry picking at Cottle Strawberry Farm. I’ve been taking the boys there since they were babies in a carrier. It’s a family outing I look forward to every spring.