June 2019

Oh my, it has been a very long time since I have posted any recipes. I take the photos, share them on Instagram, but then stop the creativity train there. Matt told me it doesn’t have to be perfect, and that kind of released me from the blog paralysis…well sort of. If I could only talk in pictures then everything would be great in my world - words do not come too easily to me. So, let me stumble through this post. However, I get to talk about food here and friends and that is enjoyable.

Speaking of enjoyable, our Krause friends are back in town for the summer from Colorado. We love when Jillian arrives with her family as one, we know summer is finally here, and two, Jillian loves to talk recipes, create, lets me take heaps of photos, and she doesn’t mind our super teeny kitchen space. Our kids hang well and so do we! Last summer, Jillian brought over a tray full of freshly picked beautiful red juicy summer lovin’ strawberries and ingredients to make a berry bruschetta AND wait for it….strawberry margaritas. We seriously have some of the most awesome friends!

We are already planning for another al fresco recipe night with Jillian. There is talk of clam chowder and lobstah’s. Stay tuned!

Strawberry Bruschetta -

Thanks Jillian for this awesome Summer Lovin’ Recipe!

  • 1/2 cup balsamic glaze

  • 12 slices Italian bread

  • 1 tablespoon olive oil

  • 1 pound strawberries, washed and diced

  • 2 teaspoons fresh thyme or basil leaves, plus more for serving

  • 1 cup goat cheese, room temperature

  • Newport Sea Salt and freshly ground pepper to taste


  1. Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.

  2. Combine strawberries and thyme in a small bowl and set aside.

  3. Grill bread on the preheated grill until browned, about 3 minutes per side.

  4. Spread goat cheese on toasted bread. Add black pepper, sea salt, and balsamic glaze to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme or basil.