Wow. It’s August already. The summer is rushing by! With the start of marching band camp for my son today I feel like it’s already back-to-school time. I know it will be here too soon, so let’s try to enjoy the last few weeks, my friends!
August is kind of a weird month for me. There are some very good things happening, like David and my 9th wedding anniversary, and the 25th wedding anniversary for my baby brother and sister-in-law (geez, speaking of time going quickly…!). We’ve got a couple of fun things still to do: Kansas in concert at my college alma mater, a few baseball games, a wedding, a visit to my older brother’s, and seeing my step-daughter in a FringeNYC play.
But August is also the month where I hold my breath, just waiting to get through it.
See, both of my cancer diagnoses happened around this time of the year and both cancer surgeries occurred in August. The first, a partial nephrectomy, was August 13, 2008. Four years later, August 31, 2012 was the date of my double mastectomy.
While I’m not deeply superstitious (ok, maybe just a tad…), I’d be lying if I said I wasn’t worried about it now being another “four years later”. It’s August 2016, and I feel great, but in some ways I will be happy to rush through the month. It will feel good to make it to the other side of August without hearing “we found a mass…”
It’s been a while since I’ve written and even longer since I shared some recipes, so here you go!
This link connects you to a slew of no-oil salad dressings. I made the Orange Peach Mango Dressing and David and I both loved it! Easy to make: 5 ingredients in the food processor or blender.
Oh She Glows Crispy Smashed Potatoes with Avocado Garlic Aioli
We really enjoyed the potatoes! They were quite tasty -parts soft, parts crispy – and you could really season them however you want. I did make the aioli, but we didn’t love it. It was ok, but we preferred the potatoes alone. For the record, I used almost no oil, using the oil spritzer versus drizzling 2 tablespoons worth.
I was looking for something I could make on the grill this summer and found Forks Over Knives Grilled Portobello Mushrooms. I loved the bite of the ginger and garlic paired with the sweetness of the brown rice syrup (which I never heard of before but found quite easily at Wegman’s). You only need marinate for an hour before grilling. Serve with some grilled corn on the cob or other veggies… amazing!
IMDb: August Rush (2007)