So here we are at the unofficial end of summer. Goodbye, August. Hello September. Please bring autumnal weather! I’m ready for you.
To be truthful, I am always joyful when the calendar turns over and I get to write “September 1.” I can’t help but dream of apples and pumpkins and boots and scarves. The beginning of this new month also means we have a few weeks of school under our belts and that our routines are falling back into a comfy place. Not to mention, there is always a three-day weekend to look forward to.
Over these next few days, however, the thermometer will stay very much in the summer numbers, so there’s no better time to celebrate August joys. When I looked back on the month, I found that those joys were plentiful.
All things back to school! Cheers to kids heading out on their new adventures, to the parents who get them ready each morning, and to teachers and school staff everywhere for loving kids.
Family Birthdays! Our Papa turned … 29 again … and we celebrated with a picnic date to the park! Then, Daddy turned 41, and we sang to him over a chocolate raspberry cake.
1 box chocolate cake mix
(+eggs, water, and oil as directed)
1 small box of Hershey’s pudding mix
Raspberry jam
Powdered
Cocoa powder
Milk
Fresh raspberries
Butter and cocoa the bundt pan to ensure a nonstick surface. Mix the cake as directed; add the pudding packet into your prepared batter. Bake according to the directions on the box and let cool. Slice the bundt horizontally in half, and layer in a desired amount of raspberry jam. In a small bowl, place a scoop over powdered sugar and a tablespoon of cocoa powder. Add in a small amount of milk and stir until you reach a desired consistency. Drizzle over the top of the cake. Then, add fresh raspberries for decoration. Enjoy!
Sunrise bike rides! There are good things about setting the alarm for 4:55 a.m. on August Colorado mornings. The air is crisp, and the sky is a painted wonder. As I ride north on my favorite country road, the western sky boasts purple sleepy mountains while the eastern horizon is aflame with morning sun. There is nothing like Mother Nature to keep things in perspective. Yes, life is stressful and tiring. But, gosh, it certainly is beautiful.
Easy summer food! August means outdoor grilling and simple meals.
Flank steak
Teriyaki sauce or Italian dressing
Spinach
Mozzarella Balls
Cherry tomates
Olive oil
Pat the flank steak dry. Add salt and pepper to each side. Marinate in a sauce of your choice for at least two hours or overnight. Grill to your desired temperature. In a saute pan, blister the cherry tomatoes in olive oil over medium-high heat. Serve steak over a bed of spinach with mozzarella balls and tomatoes on the side. Add salt and pepper to taste.
S’mores Reading Club! Grandma, Grandpa, Harper, and Jameson have found the perfect place for weekend reading. How about pjs on the deck with a fire in the pit and a marshmallow on a stick? Nothing says summer evenings like this.
And just for fun … who doesn’t need matching 1980’s track suits? This was definitely an August favorite.
P.S. Can you spot the transformer in the background of the picture? It adds to the charm, don’t you think?
#optimusprimeforever
Happy summer’s end, my friends. I hope you fit in a last swim and a dripping popsicle.
And then … let’s ring in autumn!
