As I sit here typing, nearly everything we own has been packed into four suitcases. The rest of the straggling items have to be wrangled into my cute new carry on, but honestly, I don’t even think it will be that much of a challenge. I’m ready to go and yearning to have my own kitchen to cook in again.
We’ve been spending the whole month saying goodbye to all our favorite people and places. And since our kitchen is devoid of cooking equipment, we’ve been eating out a lot. I insisted on one last breakfast at Sweet E’s, and Geoff had to get in one more trip to the breakfast buffet at Duke’s. It was too dark to take photos in Real, A Gastropub, but you should definitely check it out!
We also celebrated Geoff becoming a US Citizen just in time to leave the country. At least we’ll never have to apply for another visa for him to return to the country ever again. Seriously, immigration is the worst!
The interwebs made me hungry, as always. I want to dive right in to this Whipped Mexican Grilled Corn Dip from How Sweet It Is. It just looks like a bowlful of summer.
I resolve to get over my fear of frying and make these Crispy Spiced Sweet Potato Fritters from The Sugar Hit while living in Scotland. Can’t stop.
Joy the Baker is setting stuff on fire! I have to try that Meyer Lemon Bar Brulee. I better put a new brulee torch on my Glasgow shopping list.
And somehow you haven’t abandoned me during the summer of chaos. Here’s what you thought was awesome.
Chocolate Chip Bread Pudding is so very satisfying. Creamy and squishy and chocolaty and just a touch boozy. It’s got it all.
You can never get enough of Peanut Butter Fudge, and you’re not wrong. It’s the actual best.
I still remember how much I loved eating these White Chocolate Chip Brownies. You need to have some right now.
We have two more days in sweaty, beautiful Honolulu, then we plunge into the unknown. I’m holding my breath and preparing for awesomeness. See you there!