Vamos! Cleo and I are heading to Cabo San Lucas with my family this morning, and Hugh + Curran are doing a biking road trip up to the Grand Canyon, Sedona and back to pick us up at the airport. We figured out that Cur's passport was expired a few weeks ago and unfortunately could not get one of the prized appointments for an urgent one, so we've pivoted and are doing separate vacations...for better or worse! We also started some construction on our house, that came with delays and hiccups, last week of school etc. so I apologize for being quiet on social media and engaging at large here. Perhaps you haven't noticed, but I miss hearing from and chatting with you guys and am looking forward to settling into a summer routine. More tomatoes and zucchini and corn and BBQ's and beach picnics. I hope some things are wrapping up for you as well, and a bit of rest and sunshine and new scenery are on the horizon for you.

This week's menu feels summery! We're making some really amazing steak tacos with homemade pico, a pasta salad that is more vegetable-y than straight noodles, then we use that same pesto, thin it out, a make a summer Cobb that Hugh claimed to be his favorite SKCC salad as of late so curious what you think! And granola, always, as snack, breakfast, ice cream topping or as a gift should your school year not be over yet and you need a thoughtful teacher gift.

Have a great weekend, friends!