I’ve graduated! I’m done! No more classes, no more registering for classes, no more grades, no more papers, no more readings. No more nothing. Well besides the real world and a real job eventually.
I start work immediately, but I luckily somehow have three days off my first week. This means I have three days to sit in the sun (actually will be rain) with a lot of sunscreen and a cat.
And three days to drink sangria (and gin and tonics if I’m in the mood). Along with my sangria, I’ll probably serve some nice cocktail foods. I’m a grazer, not a meal eater, so I tend to snack all day on little things. I’m at home so I’m going to allow myself to splurge on items like burrata and fancy prosciutto. Because why not?
My graduation present is a fancy camera. A nice Canon Rebel. A refurbished one. But it has yet to arrive, so all of the goodies I’ve made in the past few days are undocumented. And eaten up.
For instance, I made a delicious and completely untraditional version of sangria using dry white wine, sake, rosemary infused apple juice, and some lemon grass syrup. But its all been drunk. You can find the recipe here. It really is worth all of the effort.
I made biscotti that were quite good and eaten quite quickly. Although the recipe could use some tweaking (one of those rare recipes with too much chocolate), the hard cookies were enjoyed by all with their morning coffee.
Deviled eggs were created and destroyed all in the same day. I had only 3, I can say proudly, but I think others may have indulged themselves far more.
I’ve also been working, which means I’ve had lots of lovely traditional tacos. It has made me rather happy.
And yesterday, I played croquet while sipping a gin and tonic. I was terrible at croquet, but gosh was it fun.
All in all, its been an absolutely perfect start to the summer. This post may not hold any recipes, but I’m brimming with ideas for baked goods and chilled confections to create and share in the next few months. There will be cakes and cookies and ice creams galore, with maybe, just maybe, a savory salad recipe thrown in for good (and healthful) measure.