busy, busy, busy – i feel like that’s my mantra lately. of course, most of the busyness is great – spending time with friends and family, enjoying being outside during the gorgeous seattle heat wave, taking a kayaking class, and, of course, working hard at my job.
friends! we are back from an amazing trip to amsterdam. we ate surinamese and indonesian food, picnicked in several parks, learned to watch carefully for bikes while crossing the road, did some biking ourselves, went to a museum, walked 465 stairs up a beautiful cathedral tower in utrecht, stuck our toes in the north sea, spent lots of time with family, and boated through the canals and amstel river. so. much. fun.
well, friends, summer is in full swing up here in seattle, and we’re loving every minute of it!! for us, that means eating a ton of berries (see picture above), and spending lots of time outdoors with friends.
we’re having a heat wave in seattle! which is awesome in almost every way…except for the whole trying-to-figure-out-what-to-make-for-dinner-without-turning-the-oven-on thing.
friends, i have a full-blown fritter obsession. since i started this food blog, we’ve made beet fritters, chickpea patties, corn fritters, potato latkes, quinoa cakes, sweet potato latkes, vegetable pancakes, and zucchini fritters – and we’ve enjoyed all of them. but we’ve never made any fritters with millet. so when i saw this recipe, i knew we had to make it asap.
