Good Eats

It’s S’mores Day! And NPR’s The Salt has a scrumptious piece on these eternal ooey-gooey delights. Also featured: Seattle’s Hot Cakes Chocolate Molten Cakery and their organic s’mores cookies, made with their own smoked chocolate chips which you can order right here.

Summer’s still with us so let’s make the most of these last days of August with a good old-fashioned campfire and s’more carefree fun.

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Saw this recipe on Natalie Chanin’s website (thanks for sharing, Thom!) and we had to make it. That very night. We tinkered with the recipe a little bit and here it is (mainly b/c I’m too lazy to roll out dough with hungry boys in the house). Graham, Adrian’s bud who was visiting us, gave it four stars. Hope you do, too!

Strawberry Cobbler

Ingredients:

5 cups sliced strawberries

1/2 cup melted, unsalted butter

1 cup all-purpose flour

2 cups sugar

1 tsp baking powder

Pinch of salt

2 Tblsp fresh lemon juice

1 tsp vanilla extract

Ground cinnamon, and touch of nutmeg

To Make:

Bring 1 cup sugar, lemon juice and strawberries to gentle boil, stirring constantly. Remove from heat and add to 9×9 baking dish. Combine all dry ingredients and remaining sugar in large mixing bowl. Add melted butter. Stir until well mixed and crumbly. Sprinkle over berries and bake at 350 degrees for about 30 minutes. Serve warm with vanilla ice cream, of course!

When hanging out with Arielle and her friends one hot day in Athens, the gals were drinking (um, no surprise there) a little party beverage featuring Stoli Blueberi. Inspired, we played around with the ingredients a bit and came up with this refreshing summer cocktail.

Country Cooler

Stoli Blueberi (chilled in freezer)

Fresh-squeezed juice from two, large oranges, with some pulp

Fresh blueberries

Chilled club soda

Simple syrup

Combine orange juice, club soda and Stoli according to taste. Add a splash of simple syrup. Toss in lots of ice cubes and blueberries, then kick back and enjoy!

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Hit the farmers market last weekend and made a run on the wild blackberry jam from Brees Farm.

We may just have to go back on Saturday and grab some more.

So that every houseguest this summer goes home with a jar.