This song has been stuck in my head all day.
Maybe because it was over 100 degrees in Milwaukee today — yes, you read that right.
It’s summertime!
But we just keep on keepin’ on — even if walking out the front door (from the nice, cool a/c) takes your breath away.
We take our cooking outside so we don’t have to heat up the kitchen any more than it already is.
Carrots from the family garden (and beets too) with Wisconsin raised beef from right down the road — summer!
Speaking of the garden… it could REALLY use some rain. Pretty please?
When watering, you have to be careful of little friends.
What else did we do this week?
We finally had a date night!
We caught up with one of our favorites, Robert Randolph and the Family Band and stayed cool by filling up on New Grist. On tap. (that NEVER happens!) I kept saying, “are you SURE this is the New Grist?” because it tasted so good! Light, refreshing. Beer.
We started the holiday celebrating on the 3rd. The way it should be. 🙂
And we kept the celebration going on the 4th with plenty of pool time.
(love every minute we get with the nieces and nephews — this little guy is FEARLESS!)
The party was at my sister-in-law’s again this year… both her husband and daughter are on “Team GF” with me, so there is never a worry with food. Such a relief to show up to a party and be able to eat EVERYTHING on the table!
All of my no-bake treats were a hit — with the kiddos and the adults.
Strawberry Cheesecake Bites
(adapted from Sugar Derby)
8 oz package of cream cheese
1/2 (heaping) cup powdered sugar
1/2 teaspoon vanilla
4-5 gluten-free “graham” crackers, crushed (I used S’morables)
20-25 fresh strawberries
Wash and cut the tops off of the strawberries. Using a small paring knife, core each berry then rest upside down on a paper towel to absorb any extra liquid — you want the strawberries to be nice and dry so they don’t get messy and drip when you are trying to fill with the cream cheese mixture and dip into the crumbs.
Using hand or stand mixer, beat together the cream cheese, powdered sugar and vanilla, on medium speed. When nice and smooth, scoop mixture into small baggie and cut off a corner of the baggie to fill the strawberries. After they are filled to the brim, sprinkle with graham cracker crumbs, or go right ahead and just dip them into the crumbs.
Serve immediately and prepare for mucho compliments.
The dipped marshmallow pops were the easiest treat that ended with all kinds of smiles. Just dip them in melted chocolate and add sprinkles. (I dipped my sticks in chocolate before putting them into the marshmallows to help them stay on the stick) Make them for any occasion, just change the sprinkles color.
And spruce up your rice krispie treats with cookie cutters. And sprinkles. Everyone likes sprinkles.
Sprinkles and head tilting laughs.
We’ve also been taking advantage of the long summer days and getting out on the bike as much as possible.
Last weekend we took a ride out to Big Cedar lake and had lunch with some of our best buds.
Learning to drink from a straw is an important skill. They both nailed it.
And I scored a safe, satisfying lunch at Wegner’s Cedar Lake Inn.
They don’t have a specific GF menu, but the owner’s son eats gluten-free, so they are knowledgeable. (and they have Crispin, yeah buddy!)
We’re keeping the momentum going and doing a whole weekend on the bike — a little trek down into Illinois and Iowa. If we can keep cool, we’ll be good to go. (sending chilly vibes)
This is all I’m packing for food.
I’m pretty confident we can make the rest happen. We have really good luck with the friends we are traveling with — and they always let us pick where to eat, they’re cool like that. When our buddy Has sent out the itinerary and map, he had already scoped out a place in Galena, called One Eleven Main, that has a GF menu and is all about the local food scene. I’ll be in good hands.
While I was packing snacks, I couldn’t help but put these two together — you should too!
Anyone else riding Harleys this weekend? Keep cool, whatever it is you decide to do. Catch up with you all on Monday — have a lovely weekend!
Celiac in the City 
Whooohooo! Have a great trip! It’s been hot as H.E. double hockey stick up here in Canada too – we need some relief! I’m totally intrigued by the image of the grilled lemons – what do you use them for? Does heating them up make them juicier? more flavorful? Certainly look great on the grill!
We have been doing lemons on the grill this summer — just for fun I guess… it started with the asparagus on Easter and has made its way into other meals too. On this particular night, we squeezed some lemon juice over the butter & herb potatoes… they do get very juicy! Also great over fresh greens with a little oil and salt/pepper.
Wow, you have really put me in a summer mood!
Have a fantastic trip! 🙂