Somehow, in what seems to have been a blink of an eye, we have a six month old baby. In some ways I can't remember a time we didn't have an Oliver, and in other ways it's all a blur broken up by a few holidays (a Thanksgiving thanks to grocery store takeout, and our very first Christmas in Seattle), a few family visits, a one-day road trip to Portland, a birthday dinner out, a birthday cake, weekend drives to nowhere in particular, swimming at the pool with Oliver, weekly get-togethers with our parent's group, doctor's visits, hundreds of walks around the neighborhood, hundreds of cups of coffee, dozens (or more?) of scoops of ice cream. Most of the worrying about keeping a baby alive has made way for other concerns, and Oliver's need for constant stimulation or soothing walks and car rides has been traded for stretches of time playing with a new toy or checking out his surroundings. In truth, it's thanks to that tiny bit of baby independence that this humble, summery cake came to be in the first place. So we've all got an Oliver to thank for that. Or, really, we have a Yossi Arefi to thank, as it's from her beautiful new cookbook that I've bookmarked heavily and am eager to continue exploring.
This past week we've had quite a heat wave in Seattle. I've been getting into the bakery early in the mornings so as to avoid the afternoon heat + hot oven combination, and it turns out the upstairs of our new house is quite a little hot box. I bought some aggressive blinds and a new fan and am hoping both will help cool things down a bit. The wool blanket is in the linen closet for the season, and Sam's been making iced tea like it's his job. Summer has arrived! A few nights ago, the thought of actually doing much real cooking seemed a bit overwhelming, so I figured it was time to dig out the ice cream maker and get to work. I'd wanted to do something with the beautiful strawberries we have in the markets right now, but it seems every time I get a little pint it's gone before I have the chance. They are just so incredibly sweet, and it seems a shame to do anything other than eat them right out of the container, preferably while sitting on the Moroccan picnic blanket you brought back from honeymoon on the lawn in your new backyard trying not to stress out about the incredible, insurmountable number of weeds. So. Many. Weeds. But cherries: somehow the bag of cherries made it safely through the weekend, so I set about to find a great cherry ice cream recipe.
Yesterday I looked up and realized we're into the last half of July. Already. And I had one of those inevitable panics where I feel like we haven't been hiking enough, we haven't done any camping or road-tripping or picnicking. Sam and I used to devote Sunday mornings to visiting one of our favorite bakeries and reading the paper -- and then moseying into Ballard to shop at the farmers market. But now that I bake all day on Sundays for Marge, that tradition has slipped by the wayside. And I feel the same thing happening with the season this year. While I honestly wouldn't want to be anywhere other than Seattle, our summer can feel pretty short (it really doesn't get going until the beginning of July). And on those gray, dark February days, I want to make sure I've gotten in some good hiking, camping and picnicking. This whole grain skillet crisp is a good place to start: while we didn't take it out picnicking, I did take it out into the backyard and had a very generous slice right out of the skillet. Slowly. At 9:30 p.m. when it was still light out. So really, when you consider those moments, July could be worse.
So apparently it's June. And maybe you're in a part of the country that's been having more summery, balmy weather than we have had here in the Bay Area. Maybe you've already been grilling and have bought yourself a new pair of flip-flops. Because I know it's happening out there. I've been eyeing some sweet J. Crew sandals myself and am thinking about swimsuits, soft-serve ice cream and canoes over the 4th of July weekend. But right here, right now at my little school-house desk, I haven't been seeing too, too much of that.
I got an email from a reader last week that made me think. And then smile. She mentioned how she liked my blog because it was about food while simultaneously being nothing about food. The more I thought about it, the more I realized she's probably right. If you really just wanted a quick granola recipe, there are many other places you'd probably go first. But here we are. And it's late on Tuesday night and it kind of feels like fall rather than summer and my sixteen year old dog is snoring at my feet. I've made a fresh batch of granola for the morning, there's a giant mosquito buzzing around my desk that I can't seem to catch, I'm drinking lime fizzy water from a straw and wishing my sister a happy first day of work tomorrow. So, yeah. I like talking to you about baking and salads and homemade ice cream. But I also liked talking to you about books and yoga and how amazing afternoon naps are. About movies and wacky seasons and travels. And hopes and family and pretty dishes. All that. Hopefully you're down. I'm guessing since you're still reading this paragraph, maybe you are.