Because when the annual Madison Gay Pride Festival is before me, I can’t not take a moment to wear my new flower headband, support equality and hang out with my fave LGBTers. It’s also a good reason to perhaps swig down a raspberry lemonade with basil-infused vodka or two…
For the record, this blog is a place of acceptance – in ALL respects. I absolutely cannot stand seeing hate and negativity spread in the world. This includes seeing my fellow food bloggers receive rude, mean comments, which I am hearing more and more of lately. I’m not okay with it. These are my personal beliefs, and if you think differently, that’s totally fine. Let’s just be adults about it, mmmkay?
After a combination of too many Blizzards, burgers and basil-infused vodkas, my system has been in dire need of roughage.
This was EXACTLY what the doctor ordered.
The best part? The vinaigrette!
I found this gem at the farmer’s market this weekend, which is locally-made about 1/2 an hour outside Madison. The star ingredient is for sure the lemon basil.
Yes, LEMON BASIL.
I am so obsessed with this vinaigrette, I am putting it in everything…
…EXCEPT my POM seltzer mocktails.
I did take the vinaigrette along with my 4-Ingredient Pizza Dough recipe and come up with something so fantastically delicious, you’ll probably need to make it tomorrow.
Caramelized Onion + Heirloom Tomato Flatbread…yeah, I don’t mess around.
Make 4-Ingredient Pizza Dough, slather it in EVOO + fresh garlic and parbake it in a 375 degree oven for about ten minutes. While it’s baking, saute 1 sliced onion in 1 T of olive oil. Stir occasionally, letting it brown and caramelize. Cut heirloom tomatoes into thin slices. When the crust is parbaked, spread a thin layer of Lemon Basil Pesto Vinaigrette (1-2 T), layer your caramelized onions + tomatoes and finish off with a sprinkle of dried (or fresh) basil + salt. Bake another 10 to 20 minutes until lightly browned.
You won’t regret it.
You also won’t regret making Oaty Cakes.
I love Oaty Cakes.
I seriously cannot believe the last time I made Polly’s recipe was last Christmas. For your Oaty Cake reference, I’ve eaten Banana Oaty Cakes here, Sweet Potato Apple Cider Oaty Cakes here, Maple Banana Oaty Cakes here, Classic Oaty Cakes here, more Classic Oaty Cakes here, Oaty Cakes with raw almond butter here, AB+J Oaty Cakes here,and my very first Oaty Cake experience is here.
I also love snackplates.
The spread: carrots + vanilla cranberry PB, dried apricots, Veggie Pirate’s Booty, two organic red pluots and another POM seltzer mocktail on the side.
Seriously, how gorgeous?
Other than that, I got zilch done on my to-do list today because I was too busy enjoying the glorious summer weather (and shopping, oops!). In other words, I need to get down to business tonight. Before I leave, I will say that yesterday I ran 4 miles and ran SEVEN miles today. I believe that’s the farthest I’ve run since the Madison 1/2 Maration in May, thankyouverymuch.
What are some ways YOU deal with negativity? Like Mama Everythingtarian says, I try to kill ’em with kindness!
Is there a specific recipe you’re obsessed with? If so, please link to it in the comments!