I guess I am having some sort of post-vacation depression. We came back from our California road trip over a week ago, back to baking, back to taking orders, back to our routines, just back to normal. Last night I suddenly realized that kids are going back to school in less than two weeks. And that slight anxiety attack hit me right in the head! Maybe that also means summer is going to be over soon. How sad!
So we are back! From our long road trip all the way to California! Portland, Oregon Coast, San Francisco, Los Angeles and San Diego. Disneyland, Legoland, SeaWorld and San Diego Zoo. All the playing, driving, walking, lining up, sweating, yelling, nagging, whining… and we came back with a huge load of cherished memories. We’ve also learned so much from this epic road trip, and I would love to share our experiences over the family page. Stay tuned.
I knew that I had to go buy mascarpone right away and made this blueberry lemon icebox cake after I came across the recipe from Bon Appetit. But then I got busy and I got a very forgetful mind. And I just forgot to buy it every time I went to a grocery store.
If there was only one kind of cake for summer, I would immediately say it out very loudly – sponge cake with lots of strawberries and loads of whipped cream.
We LOOOOOOOVE kiwi! When it’s in season, we almost eat it everyday! My kids are super fans. They love to eat it for breakfast, snack and dessert. I simply cut it in half and let them scoop out the flesh with a spoon. No peeling. Just cut and scoop! Such a speedy and no-fuss way to add a little fruit to our day.