This week marks five whole years since I first pressed “publish” on a post on Girl Versus Dough. INSANE.
In some ways, that feels like forever and ever ago; in others, it feels like yesterday (cliche, I know, but the truth). Never in the wildest of my wildest dreams did I think, when I first pressed “publish” then, that now I’d be sitting here, doing what I love full time — that is to say, making things like mini brown butter funfetti cupcakes and chatting you up about them (because OMG, we have to talk about these). Is this real life? I still pinch myself sometimes to make sure.
So as a thank you-slash-celebration, I’m going to be giving away a couple of fun little things this week! But first, about these cupcakes.
So it’s nearing the end of the season (wwhhyyyyy???) and I feel like I failed summer. As in, I just really didn’t get to enjoy it like it’s made to be enjoyed, you know? I never once put on my swimsuit, I didn’t have a single bonafide beach day, I didn’t get to go for a long bike ride in the 90-degree heat and sweat through every pore of my body (attractive.) or enjoy an outdoor concert (that one’s changing this weekend, though, if that rain stays away. STAY AWAY, RAIN).
This is all thanks to the little munchkin who was born right at the start of summer, so I’m not mad. I’d much rather chomp on chubby cheeks and sing “Itsy Bitsy Spider” for hours and hours (OK like maybe 45 minutes, but still) than roast in the sun on a beach towel. Truly. Also we already have family vacation plans to a warm, sunny, beachy location next year so maybe that’s what’s keeping me going, I do not know.
That being said, I have very much enjoyed summer in the form of food. I recently polished off an entire pineapple with my by myself this week (some of it in my guacamole!), I have had no less than five drippy ice creams on cones and I’ve probably devoured enough zucchini and corn to last a lifetime, and yet I am not sick of it one bit. Because whenever I think I might be, I remember that The Season That Shall Not Be Named and its dearth of fresh, delicious fruits and vegetables is inching ever closer and so in protest, I will continue to eat all the zucchini and corn.
In case you, too, are on the zucchini and corn bandwagon like me and/or are drowning in the bumper crop of either, I’ve gathered a roundup of tasty recipes for you from the Interwebs! Feast your eyes on more than 40 recipes that include zucchini and/or corn, startinggg…… now.
What more is there to say about guacamole, really, except the following: THAT. YUM. GIMME.
The speech gets even fuzzier when this grilled pineapple and coconut guacamole is placed in front of me. In fact, I’ll probably skip talking altogether and go straight for the chips. Because when it comes to good guac, manners just get in the way.
So if you come to my house and guacamole is being served (which happens often), I hereby grant you the right to leave your elbows on the table, grab the chips and get to dipping straight into the bowl. As I will be doing samesies.
What’s this, you ask? A vegetarian pot pie with three beans and a polenta crust? Why yes it is, you smarty pants, you.
But this isn’t just any polenta pot pie, ya know. It’s the most delicious, most filling and most satisfying meatless pot pie I ever did eat. And for someone whose hunger has been known, at times, to take down the amount of food a football player probably consumes in one sitting (or Gaston with his eggs), that’s a very good thing.
Because Monday. Because pretzels and pie and chocolate and marshmallows. Because summertime.
You know, in case you needed excuses to make these hand pies as soon as humanly possible.
I feel like s’mores are having their moment this summer — you agree, yes? The flavor combo is popping up everywhere and in so many mega-yummy ways. So of course, being the bandwagon jumper I am, I had to join the party with stuffed pretzels because it’s whatI do. And sweet + salty gets me every time.
So in case you feel like you haven’t had your fair share of s’mores things this season (if there is such a thing as too many s’mores… I mean, the name itself implies its impossibility), now’s the time to join the bandwagon with me and make this recipe. Then we can all gather ’round and eat s’mores hand pies and swap ghost stories around a fire and sing “Kumbaya” together.
As of this weekend, I will have been a mother for three whole months – well, unless you count me carrying around a fetus when motherhood consisted of making sure I took my prenatal vitamins and didn’t eat sushi, in which case I’m coming up on a year. Either way, I’m pretty sure I literally blinked and my daughter went from “newborn” to “baby.” *Cher voice* If I could turn back tiiiiime…
I feel like I haven’t said much about this new chapter in my life since it happened so, because we’re pals, I figured I’d bring you up to speed so you have an idea of what’s been going on behind the scenes of the good ol’ GVD.
Oh, you thought it was all ice cream and slow cooker meatballs and lovely loveliness? HA. I mean yes, those things have happened, along with cuddles and smiles and laughs and feelings of so much love my heart could burst. Truly, I enjoy being a mom more than anything and I always knew this was the role I was meant to have in this world. BUT. There also have been breakdowns and blowouts and fightin’ words and eating of feelings and wonderings of, “Why the heck is she crying?” And wonderings of, “Why the heck am I crying?” and fears that maybe I’m the worst mother in the world and stressy stressiness. Still, I wouldn’t trade a single second of it.