we’ve been having way too much fun this summer. in between visits from many different groups of family and friends, attending two weddings, traveling to vancouver a couple of times, and celebrating several birthdays, we’ve also been trying out lots of restaurants that are on our seattle restaurant bucket list.
mike and i love making pizza at home. we usually use this recipe, which produces a thick crust pizza. but during our visit to california in june, we were lucky enough to sample two different delicious homemade thin-crust pizza doughs at our friends’ houses, and we decided it was time to try a thin crust pizza on our own.
summer is in full swing up here in seattle, chock full of birthday celebrations, fun weekend get-aways with friends, and yes, the inevitable job hunt. summer in seattle is pretty gorgeous, with temperatures into the 70s, clear views of the mountain ranges surrounding the city, sunlight until well after 9pm, and warm nights that are very different from the chilly, fog-laden evenings in santa cruz (although as i write this, it’s raining outside…go figure).
i bought some tortilla chips a few weeks ago that were on sale. it was a mistake. the chips weren’t very salty and they weren’t very crunchy. so what’s a woman to do with sub-par tortilla chips? make tortilla soup!
friends, i have a problem with lentil soup. i think i’m addicted to it. how is it possible that in a little over three short years of food blogging, i have already shared four lentil soup recipes with y’all (coconut curry, green lentils, red lentils v1, red lentils v2)? granted, each soup is quite different than the rest, but still…it’s a problem.
