It’s finally fall! It’s finally football season! And that means, it’s fun sandwich season!!
Are we the only ones that eat more sandwiches in the summer/fall than any other time of year? Summer is all about the BLTs, and fall opens up more fun ideas for football watching parties, tailgates, and just-because-we’re-bored combos.
As someone who grew up loving chik-fil-a, fried chicken sandwiches have a permanent soft spot in my heart. But is there a way to make a friend chicken sandwich even BETTER?
Because, let’s be honest: I love pickles, but I do NOT love pickles on sandwiches. I pull them off of everything. Pickles on their own? Yes, please. Pickles on a burger or any other kind of sandwich? Nope.
So I wanted to take my favorite things about a good fried chicken sandwich – minus the pickles – and amp it up a little more.
Is anyone else as obsessed with salty + sweet desserts as I am?
The only challenge in our house is that Nick isn’t a huge fan of chocolate + peanut butter desserts, so we’re finding other ways to add a little saltiness to some of our homemade treats.
I also wanted to try making something with a little less sugar than a typical cookie bar and used dried dates (yum!) as the base for a maple caramel that is slathered on top of these oat-filled cookie bars before they’re baked.
Is it any surprise that tomato and peach season go together?
The only bad thing about peach and tomato season is that it is gone waaaaaayyyyyy too fast. Can’t we have them from April to November? Instead of June to September? Just a few more months, please?
I’ve seen lots of people putting peaches with tomatoes, but never really thought I’d like the combination. I mean, I know they’re both fruit – technically – but tomatoes aren’t something I ever put in a fruit salad or smoothie or anything else that I make with fruit.
Thank goodness for summer. I’ve been waiting for tomatoes for a full year, and they’re finally here!
Our weather has been crazy so far this summer and right now, I’m not sure how our tomatoes will fare in the garden. The plants are growing, but it’s sloooooooooow going. We’ve had a few zucchini already, so I’m still holding out hope.
In the meantime, I’m buying a few at the farmer’s markets each week to hold me over.
With the arrival of baby boy last year, I didn’t get to do any real canning (taking care of a newborn is work, y’all!). Thankfully, our basement is still stocked with some canned tomatoes from the summer before so we’ve been working our way through the jars.
We had this salad a few weeks ago, just before fresh tomatoes hit here, and I cannot wait to make it again with a couple Cherokee Purple beauties (my favorite tomatoes of all time).
If you ever get sick of the typical BLT during the summer (…but really, who does) OR if you’d just like a little more green with your bacon + tomatoes, THIS is the dish for you.