It’s Friday! And I am so excited for the weekend. I don’t have much planned, but I just want the time off to recuperate. I feel like all I’ve been doing is working back to back days. So I’m all ready for the weekend. Plus, I haven’t been to the Ferry Building Farmer’s Market in forever, and I want the chance to browse through the summer produce.
My friend Emily and I went to a try a new dessert place called Oh Dessert Cafe to try out their souffles. We ordered the matcha souffle and it is the prettiest dessert. But while I love the custard like texture, I wasn’t so in love with the egg-y taste.
Ripe peaches cooked until jam like consistency with elderflower syrup. This small batch peach elderflower jam is simple to make, delicious, and perfect with toast or crackers.
I absolutely love summers for all the stone fruits. And yellow peaches are at the top of my list. But I get so carried away when I’m at the farmer’s market. I buy so much more fruits than I can eat in a few day’s time. So when my peaches become very ripe, the perfect way to use them up is by making small batches of jam.
I can’t believe it has been almost a week since our long weekend trip to Seattle. Time flies by too fast, and I wish we could do it all over again. One of my favorite parts of the trip, other than the food, was visiting the Chihuly Garden and Glass. It is so mesmerizing to see the glass sculptures and realize just how many different pieces of blown glass are installed together to create one masterpiece.
Creamy pesto buttermilk ranch dressing topped with fresh herbs. This pesto buttermilk ranch dressing is perfect as a dip or with all the summer salads.
I’m back from Seattle! And so behind with all the work that I need to do. I stepped away from everything for a few days just to enjoy being a tourist in a new city and basically to eat to my heart’s content. I am so not joking. Never ever let me order food when I’m hungry because I always think I can eat more than I really can. It’s how we ended up with 7 orders of dumplings and 3 bowls of noodles. Lol.
It’s berry season! And how can I be anything but obsessed with the abundance of berries during the summer?
I love walking through the farmer’s market and discovering vendors dedicated just to berries. There are so many types, all of which are sweet and absolutely perfect during the summer months. My favorite to eat are blackberries, but my favorite to bake with are blueberries. Which berries are your favorite?
These past few days in San Francisco has been a combination of warm and cold weather. Which is honestly, typical of San Francisco. I was up at the Legion of Honors, and I couldn’t resist taking a photo of the Golden Gate Bridge while standing in the middle of wildflowers.
We don’t really have seasons in San Francisco so oftentimes we see more overcast skies and fog. But I don’t think I would want it any other way.
This post has been sponsored by Nestlé® Carnation®. All thoughts and opinions are my own.
Soft and chewy butter mochi cake made with Nestlé® Carnation® and filled with fresh, sweet blueberries,. These blueberry mochi cakes are simple to make, delicious, and the perfect dessert to bring to your summer gatherings.
We’re so close to the official start of summer. I can almost feel the summer vibes. What I love most about the summer season is the abundance of fruits, like different berries and stone fruits. Everything tastes so fresh and so sweet. How can anyone resist them?