This weekend I went to a birthday party, worked, went on a run wearing shorts and a tank top(!!), went on a lovely evening stroll, sampled a lot of desserts, cooked, and saw a movie that I thought was terrible and my boyfriend thought was great. I won’t get into it on here other than to say that according to Rotten Tomatoes, I’m part of the small minority who didn’t think that “Of Gods and Men” was anything but boring and underdeveloped. Anyway, we have food to talk about, so let’s get to it.
I needed to make a quick dessert for a birthday party on Friday, so I grabbed this boxed brownie mix on my way out of work on Friday.
I think it’s hard to go wrong with brownies, whether they’re from a box or made from scratch, and these were very well received. If you’re looking for a brownie mix without a bunch of artificial ingredients, I’d recommend them.
After a great run on a sunny, 70-degree afternoon, I made this sandwich: homemade rye bread + cheddar + eggs + tomato + avocado.
Remember when I made the little coconut-flecked “Animal Crackers” a few days ago and mentioned that they’d make a great ice cream cone? Well, I didn’t quite get that far, but after seeing Erin’s picture of one serious ice cream sandwich, I realized that mini ice cream sandwiches would be the next best thing. And they were!
On Saturday night, I cleaned some gigantic basil leaves…
Seasoned the griddle with chopped onions and butter…
And we made Jucy Lucys!
Jucy Lucys with oven fries and basil aioli. Basil aioli is my favorite french fry dipping sauce, and I can’t believe it took me so long to make it at home. It was super easy, and I would highly recommend making it the next time you make fries. It’s also a great dip for pumpernickel pretzel sticks, which I discovered while having a quick after-work snack yesterday.
Yum. Yum. YUM. Also, pumpernickel pretzel sticks?!?! Where??
They’re from Trader Joe’s – delicious!