sweet summertime
Hallelujah! My favorite season has arrived!
And being married to a teacher is double the summer fun.
Here's a little flashback.....
Summer 2007: Dating life aka not a worry in the world life.
Summer 2008: We got married and ended up in Venice. Not too shabby.
Summer 2009: We adopted a dog and got our first taste of responsibility.
Summer 2010: One last hurrah before trying to have a baby. We spent our mornings at the gym, afternoons
by the pool, and then back home for grilling & drinks. It was
absolutely perfect.
Summer 2011: Solis arrived!
Summer 2012: Solis turned one and we were thoroughly enjoying life with a wee little one.
Summer 2013: Solis turned two and we lived each day to the fullest as we were hoping this would be Solis's last summer as an only child.
This summer will be low key since we have Rogue.
But we still hope to make it fun for Solis even without trips.
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And being married to a teacher is double the summer fun.
Here's a little flashback.....
Summer 2007: Dating life aka not a worry in the world life.
Summer 2008: We got married and ended up in Venice. Not too shabby.
This summer will be low key since we have Rogue.
But we still hope to make it fun for Solis even without trips.
We already crossed one item off her list. We hit up a local carnival and Solis had so much fun. It's always a little hectic to get out of the house with both kids but Solis's laughter and a million thank you's makes it all worth while. Her little screams on the rides just bring the biggest smile to my face.
We grilled a new favorite this weekend. Bruschetta Salmon. It's da bomb. Yes, I busted out the 90's phrase. But I can't help it. It's the truth. We saw the recipe in Kraft's summer magazine, changed a few things, and now it's on the Bollinger rotation of summer foods.
Ingredients
1 tomato, chopped
1 small red onion, thinly sliced
1 clove garlic, minced
1/4 cup parmesan cheese
1/4 cup sun dried tomato vinaigrette dressing
1 1/2 lbs salmon fillet
basil
Directions
1. Combine the tomato, red onion, garlic clove, and parmesan cheese with 3 tbsp of dressing.
1. Combine the tomato, red onion, garlic clove, and parmesan cheese with 3 tbsp of dressing.
2. Pour the mixture into a skillet and cook until onions are tender.
3. Cut salmon into pieces and place in a dish. Pour the rest of the dressing over top. Let sit in the fridge for one hour.
4. Grill salmon until cooked.
5. Top with tomato mixture and basil.
