EATING
I’m into light, fresh meals right now. My summer BBQ chicken chopped salad is a go-to for easy weeknight dinners, full of charred flavor and crunchy vegetables. I’m also making the best zucchini corn fritters when corn is at its peak — they’re crisp on the outside and tender inside. For a fun shareable dish, summer crab nachos are always a hit: layered with melty cheese, zippy toppings and bright citrus to cut the richness.
DRINKING
For drinks, frozen watermelon mojitos are embarrassingly simple and incredibly refreshing — perfect for backyard afternoons. When I need a coffee fix, peanut butter iced lattes have been my latest obsession: creamy, a touch salty, and utterly satisfying over ice.
MAKING
I’ve been making jalapeño cheddar turnovers for a spicy, flaky snack that works for brunch or a picnic. Another favorite is roasted cauliflower potato salad — a roasted twist on a classic that adds texture and depth with charred cauliflower and creamy dressing.
BAKING
Baking lately has meant a blueberry peach galette, rustic and fragrant with summer fruit. I always serve it with lots of vanilla ice cream for contrast: warm fruit against cold, creamy scoops is the best kind of indulgence.
CRAVING
My cravings are leaning sweet and savory at once: no-churn salted chocolate chip cookie dough ice cream has been impossible to resist — rich, salty, and full of cookie dough bites. On the savory side, the best grilled bruschetta is a must-make as soon as I get home, topped with blistered tomatoes, basil, and a drizzle of olive oil.
GRILLING
Grilling is nonstop: grilled jalapeño peach chicken brings a juicy, smoky-sweet combo that’s irresistible, and zucchini chicken burgers are a lighter, vegetable-packed option that still deliver on flavor and juiciness. Both are easy to scale for guests or weeknight dinners.
SNACKING
For simple snacks, cantaloupe prosciutto skewers are a summer staple — sweet melon wrapped in salty prosciutto makes for an effortless, elegant bite. They’re perfect for serving at a casual gathering or enjoying between meals.
PREPPING
On prep days I make a chopped fruit salad to have ready for the weekend — it keeps breakfasts and snacks bright and easy. A summer tuna chop is another prep-friendly option: hearty, full of fresh vegetables, and great for packed lunches. I also use the grill to prepare components for the week after trips so dinners come together quickly when we’re back home.
LISTENING
I’ve been listening to my favorite golden hour podcast while cooking and winding down. It’s the perfect background for prepping food, driving, or just sitting with a cup of tea as the light softens.
READING
I didn’t read as much on vacation as I wanted, but I’m planning to start It Could Have Been Her tonight on my sister-in-law’s recommendation. I’ve also compiled a big summer reading list to work through — a mix of thrillers, light novels, and a few nonfiction picks for variety.
WRITING
I’ve been jotting down what’s saving my dinners right now — the simple meals and pantry hacks that keep evenings calm during the busy summer stretch. It’s helpful to see what repeats and what becomes a new favorite.
LOVING
I’m loving double wall tumblers for iced coffee because they keep drinks cold without sweating. A vanilla bean powder has become a staple in my baking and coffee — it adds real vanilla flavor without the bulk of extract. I’ve gathered a collection of recent favorites on my shop page and keep coming back to how useful it is to organize the things I use most.
WEARING
My summer uniform is a butterluxe tank, linen pants, and comfortable shoes — easy, breathable, and always getting compliments. These pieces are versatile for running out, casual dinners, and travel days.
SHARING
I regularly reference a list of 85 favorite back-to-school dinners that I turn to throughout the year. It’s a practical resource for quick family meals and also informs the weeknight meal notes I keep to stay organized when school starts again.
SHOPPING
I just bought the Wonder Oven Pro after hearing so many recommendations; I’m excited to test it out. It’s on sale and I’m also browsing other seasonal favorites, including a few Nordstrom picks that I’ve been eyeing for summer and early fall.
BUYING
On vacation we stocked up on jars from American Spoon and enjoyed tomatillo salsa and pumpkin seed salsa straight from the jar. I picked up sourdough at the farmers market to eat with triple berry conserve and grabbed a jar of sour cherry preserves — small purchases that make everyday meals feel special.
TRAVELING
We’re home after a week in my favorite place. I always hate to leave, but returning feels good too — there’s comfort in routine and in the simple anticipation of the school year starting in two weeks.
