METEOR SHOWERS & CHILL COTTAGE RECIPES 🌌
hope you're hungry for more cottage-core
We’re in the dog days of summer and enjoying every ounce of our time at the cottage that we can! Last weekend, my friends from college came to visit with their families and we had the perfect summer weekend. The weather was beautiful and we spent plenty of time outdoors, rented a pontoon boat, and even pulled out the pizza oven (with s’mores for dessert).
On Monday, we were treated to the Perseid meteor shower. It’s so special to spend time in the woods admiring the stars. This is my first time getting to experience a meteor shower and we saw tons of shooting stars and even a giant meteor burst across the sky. One of our neighbors went down to the beach to watch and enjoyed an incredible display of northern lights!
We’ve also been using our time here to rest and recharge (which apparently should be a priority this week because of all the astrological events + full moon). And so we’re continuing the cottage-core theme of good ol’ simple comfort recipes.
Yes, I am still obsessing over blueberries this week. Even after making a batch of blueberry syrup last week I still had plenty of my box leftover. This time around, I decided to use them in a delicious baked oatmeal for breakfast. Baked oatmeal is similar in texture to a muffin but made with oatmeal and packed with protein. It’s crispy on the outside and soft on the inside. I used blueberries, nut butter, milk (you can use any type of milk you want), nuts or seeds (I like to add pepitas), coconut flakes, mashed banana and a little maple syrup for sweetness, and an egg to keep it all together. I like to store it in the freezer and warm a piece in the microwave or toaster oven.
My Italian great-grandmother passed away before I was born, so I never got to try her Sfincione but our mom made sure to let us know exactly what we’ve missed 😝. Sfincione is Sicilian pizza, made with a crispy airy crust smeared with a sauce of onions, anchovies, and tomatoes and then topped with grated cheese and breadcrumbs.
I’ve never had Sfincione and have been dying to make it for some time. Unfortunately, we don’t have my great grandma’s recipe, but I did some research along with what my mom and Aunt could remember of her recipe, and created a delicious Sfincione of my own.
The cherry tomatoes I planted this summer have finally ripened! They are so good that I usually can’t help but just eat them as soon as I pick them. Luckily, I had enough left to add to one of my favorite chopped salads….because when it’s hot outside, sometimes a big, beautiful, and refreshing salad just hits. We had leftover steak from the weekend to add for protein (but you could use any protein you have). I love repurposing leftover steaks in fajitas, breakfasts, and of course, salads.
Soup in the summer can be a little controversial. TBH I am a 365-day-a-year soup girl, and this summer minestrone is a great way to use up all of your leftover seasonal vegetables. It’s flavorful, filling, and the perfect light summer meal, especially with a side of crusty Italian bread (but I mean what isn’t good with a side of bread…).
THANKS FOR READING!
Cheers 🥂
Hil & Nat
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Ok, shooting stars, Northern Lights, blueberries (and I have to add one of my own - fireflies) are the BEST!!! Not to mention recipes like your Minnestrone. AND, the photo of your dog on the beach! May I have permission to use this an an inspiration for a painting??