If you happen to follow my salt and stone Instagram account, you might have seen the barn door we had installed last week. It’s a component of the house I’ve been dreaming about since we started designing the house and I can’t wait to do a little house tour when all the little details are wrapped up.
In the meantime, we finally reached the end of the school year, skidding into the last day with brutal allergies, a minor bout of food poisoning (I think?) and some really tired kids ready for a break.
I gave them a day to sleep it all off and then we headed to the mountains with friends for a day of fun and mud (oh the rain) and relaxation. It was a joy to watch the boys be well…boys. They were wild, playful, imaginative and brave. By the end of the day they didn’t have a single piece of dry or clean clothing, they had fished in the river, explored the forest, killed a Gardner snake, ‘hunted’ and played in the fire (supervised, of course). And Scarlet was right in the mix, not about to let those boys leave her behind. Her hair still smells faintly of campfire three days later.
Sunday we went back out in search of trees and ended up going for a bike ride at a nearby resort. We pedaled through the trees, admiring the gorgeous homes and occasionally stopping to ‘encourage’ children with sore legs to preserve. All in all a great weekend and the perfect way to welcome summer break.
This broccoli salad has been on repeat lately and feels summery in all the right ways. Crunchy and sweet with a little savory bite here and there, it’s been a fan favorite for everyone. I am using Hampton Creek mayonnaise lately because it’s egg-free and I don’t worry so much about a salad like this spoiling at a barbecue where it might sit out on a counter for a while. It also tastes really good which is always nice. I adapted this recipe from a whole30 web site. I use a bit of honey in the dressing which you could always skip and just add a few extra craisins or dates for sweetness.
- 1 broccoli slaw mix (with the bagged salads at the grocery store)
- 1 head broccoli, cut into bite-size pieces
- 8 pitted dates, chopped
- 1/2 cup slivered almonds
- 1/2 cup craisins
- 4 pieces center-cut bacon, diced into 1/2 inch pieces
- 1/2 cup mayonnaise (add a little more if you need it. No need to adjust the rest of the recipe)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
In a small fry pan, cook bacon pieces over medium heat until cooked through. Drain on paper towels and set aside. In a large bowl combine slaw, broccoli, almonds, dates and craisins. Stir in bacon (all the better if it’s still a little warm). In a small bowl, whisk together mayo, apple cider vinegar and honey. Drizzle over salad and toss until salad is well-coated. Salt and pepper salad and mix together. Taste to make sure the flavor is the way you like it, stirring in more dressing or adding more salt and pepper if needed. Store in the refrigerator covered if not serving immediately.