FROZEN COCONUT LIMEADE

This is my new favorite summer drink; I love it! It is so delicious and smooth, with sweet coconut and tart lime...yum! Add a little white rum or maybe coconut rum if you feeling adventurous or leave as is for a perfect summer refreshment. 

Frozen Coconut Limeade
Adapted from Smitten Kitchen
Serves 4

2 1/2 cups crushed or small ice cubes

1 cup (8 ounces) coconut milk, well-shaken if from a can
1/3 cup lime juice (from about 3 limes)
3 tablespoons sugar (more or less to taste)
Lime slices for garnish

Juice the lime...

Add everything to a blender and mix until it reaches your desired consistency. Pour into glasses, garnish with lime.

Perfect day to put on the swimsuits, the sprinkler and trap the kids in the trampoline...

PRINTABLE RECIPE

OVEN ROASTED BACON

This is about as easy as it can get AND it is the only way my son will eat bacon...so this is my new method. In the past, I always used the microwave but now I am trying to eliminate using the microwave as much as possible...so into the oven it goes and honestly this tastes 100% better.

Oven Roasted Bacon
Adapted from Ina Garten
Serves- not enough!


8-10 Slices of bacon


Preheat oven to 400 degrees F.

Line a large baking sheet with tin foil and lay the bacon on the pan. (I always have to squeeze just-one-more-on-the-pan).

Bake for 15-20 minutes or until the bacon is really crispy.

Watch the bacon closely around the 15 minute mark because it can burn quickly, depending on how thick/thin the slices are. The bacon I use usually takes 20 minutes.

Dry the bacon on paper towels and serve.

We went to the dairy farm my mom grew up on and the kids found some new friends...

once we got home we found three bucks...

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CARROT SALAD

Super fresh and easy for a Labor Day Picnic!

Carrot Salad 
Adapted from David Lebovitz
Serves 4

3-4 carrots
1 lemon, juice
1 tablespoon olive oil
1 teaspoon sugar
salt and fresh ground pepper, to taste
flat leaf parsley


Peel and grate the carrots into shreds using a hand grater and set aside in a bowl.

In a small glass, mix the lemon juice, olive oil, sugar, salt and pepper. Pour the dressing over the carrot shreds, add the parsley and mix. Do not over dress, you don't want to saturate the carrots, taste as you go and adjust seasoning if needed. Enjoy!

Rufus at his dock diving competition! He did well for his first time...my daughter was his handler and he jumped something around 18 feet.

PRINTABLE RECIPE