“If you really want to make a friend, go to someone’s house and eat with him … the people who give you their food give you their heart.” — Cesar Chavez
I’ve said it before and I’ll say it again: The food blogging community is one of the kindest, most gracious, most caring and friendliest I’ve ever been a part of. This past weekend, when I met with a few food bloggers from near and far for a pizza/pie party at Zoë Francois’s lovely home, the sentiment was only further confirmed. These are my people, and I am so incredibly blessed to know them.
Happy Labor Day, friends! I hope your weekends so far have been filled with family, friends, cookouts and beach days and any and all other possible ways to squeeze out the last bits of summer before autumn rolls in.
I’m not going to lie to you guys — I had a pumpkin mocha on Friday. I KNOW. I tried my best to avoid the premature pumpkin craze but, just like last year, I got the bug early. So I am officially on Team Pumpkin now. Please forgive me. I brought you some cheesy, herby hoagie rolls today as a peace offering.
I think we can all agree by now that there is no better sandwich than one with homemade bread, amiright?? It’s not a question, really. That is especially the case when said bread is topped with a garlic-herb butter spread and shredded Asiago cheese that gets all melty and browned in the oven. The smell alone wafting from the oven when I baked these beauties was good enough to lick the air. Yeah, it got strange. I’ll own up to that.
But back to the rolls. In case you have a hankerin’ for a decent sammich, have plans for last-minute Labor Day eats that could get a really good boost from Asiago herb hoagie rolls or want to join me on my recent cheese and carb-baking bender, this recipe is for you.
First of all, thank you all SO much for the sweet well wishes and congrats on my blog’s fifth birthday this week — I seriously can’t even tell you how much I want to give you all hugs right now. My heart bursteth with loveth.
Second of all, the celebrating continues! Today I’m giving away another goodie for your kitchen/living needs, so get excited.
But let’s rewind a bit. It’s been a big week because we also made our annual visit to the Minnesota State Fair, a.k.a. our annual Put on Your Fat Pants and Eat All The Deep-Fried Things Because There Are No Rules Day. Over the years, Elliott and I have come up with a very streamlined system through which we are able to try as many new foods at the Fair as possible without having to keel over on a bench near the Tilt-A-Whirl and take a food coma nap. And I’ll let you in on our secret because we’re all friends here. It’s called: taking little bites. Revolutionary, I know.
We split everything and take just a few bites of each food we try, and then we either save the extras for later, toss the remnants (only in very rare cases, like with these deep-fried buckeyes that were delicious for approximately 1.5 bites and then tasted like a sugar bomb just went off in my mouth) or most likely, Elliott eats the rest of it. Because his stomach = bottomless pit. It’s amazing, really.
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.