I can't wait for this weekend -- Gluten Free Boy and I will be camping it up. What's "cooking" are some pre-assembled cereal kits I made (think rice crunch'ems, walnut pieces, currants, bananas, and a box of rice milk), along with lots of trail mix, plantain chips, and other hike-ready snacks courtesy of Trader Joe's. The real cooking begins next week, when I can lots of blackberry and strawberry jam after this weekend's U-Pick berry adventure!

Slow cooking a pork shoulder tomorrow for a taco lunch party on Sunday :)

Those charred corn tacos that were recently posted on smitten kitchen (link), the zucchini brownies I learned about on this web site, and all the other zucchini recipes I can find!

I can't decide! I'm having a birthday party tomorrow (yes, I am hosting my own, but I'm not responsible for cake!), and am having trouble deciding what sort of snacks or desserts to make. S'more rice krispy treats? Mini polenta pizzas? Crostini of some sort? (All 3 would be fun and easy, but I'm not sure if I can swing it on a tiny budget including beer...it's a tight month.)

Right now there's a corn and roasted red pepper quiche in the oven, though. And the kitchen is now too hot. Oops.

It's going to be all about salads and cold soups for us - for tonight, I threw together a quick quinoa salad with a citrus-harissa dressing and a bunch of fresh veggies from the fridge. Tomorrow I'm making a cold tomato soup with cucumber salsa, and at some point this weekend I'm going to attempt to duplicate the grilled kale caesar salad I had while we were visiting New York City last week.

But I'll be making up for all that cold stuff by doing a bunch of baking: brownies and two or three different fruit-based bar cookies, to be cut into small pieces and frozen for the late-night snack I'm planning to serve at my wedding, which is now racing toward me at a terrifying pace!

That zucchini chocolate chip brownie recipe you highight above is amazing -- you can see my review here. Moist, chocolatey, and sort-of healthy. Kids are absolutely inhaling it, and you'd never know it hides a large zucchini!

Getting up tomorrow and trying out a Sprinkles Bakes recipe for french toast made out of angel food cake!!! Off the hook!! Check it out tomorrow at
SugarBeams

We're having a bbq so I'm making a few side dishes from Giada de Laurentiis (pecorino and bean salad, mediterranean salad), two dozen cupcakes and last night I made Emma's carrot cake and Faith's cream cheese frosting - it was super easy and I hope it tastes half as good as it looks!

Zucchini latkes.

Corn salad for a bbq and homemade graham crackers and marshmallows for our camping trip coming up.

My niece is coming over tonight for tacos and a movie! We'll drink grapefruit soda, which she loves, and build our own soft tacos on homemade wheat tortillas with spicy black beans, garlicky spinach, sauteed mushrooms, avocado, nice crisp lettuce, avocado, cheddar, salsa, and drained yogurt (because we don't have any sour cream). Dessert is macerated strawberries over vanilla ice cream.

Red snapper with tandoori rub, grilled yellow peppers, more zucchini fritters. Today is cooler, so beef stew with lentils and homemade biscuits. Blueberry cake, too, if the baby takes a nap.

Experimental gluten-free brownies, pao de queijo, brussels sprouts with bacon. Last night I threw together a Dark & Stormy that turned out pretty awesome. Right now I'm generally doing freezer and pantry-cleanout experiment recipes, since it's the end of the month.