DIY Coconut Honey Face & Body Scrub

  Ah, yes, the coconut oil obsession continues.  I made this scrub as a quick DIY addition to some Christmas gifts last year and have been using it regularly myself ever since.  It’s the perfect thing as we start to … Read More

11 Months

Oh, Babette, It half breaks my heart and half thrills me to no end that you will be ONE in less than a month now.  Today, I held another little baby (you smiled at her at first, and then decided … Read More


On Sunday morning, Dan was up about half an hour before me with the kids.  We have 9am church and even though it’s really not that early, we always always seem to be in a rush to get out the … Read More

Creamy Coconut Peach Frozen Yogurt

We made these popsicles last summer and loved them.  But popsicles are often messier than I’d prefer at the dinner table (especially with a few snail-pace eaters over here, AHEM, Nat), so I thought I’d whirl it into a frozen … Read More

Toddler Screen Time

[Whoo boy, first toddler eating and now toddler screen time?  Since when did I become such a not-afraid-of-controversy blogger?  (I didn’t; I’m still deathly afraid.  This just happens to be important to me.)]A couple of months ago, Janssen posted about … Read More

Book Lovers Day

    Blouse/Necklace: Forever 21 (here and here); Skirt: Banana Republic (old); Shoes: Steve Madden (old); Belt: Target (came with another skirt) I’ve been a total bookworm for as long as I remember.  My mom has vivid memories of spending … Read More

Smoky Sweet Corn Chowder

I’m generally a strictly hot-soup-belongs-in-the-wintertime sort of person (although chilled soups, such as peach and strawberry and cucumber are planted firmly in my mind’s summer, but one could say that’s more dessert than meal) (will I ever create parentheticals shorter … Read More

Day in the Life

I have this strange fascination with reading “Day in the Life” posts, and have been meaning to do one for a while.  Here’s how last Wednesday, July 31st went.Sometime between 6 and 6:30am – Dan leaves for work, unbeknownst to … Read More

As I don’t yet have any kids in real school, anytime someone laments that summer is over, I just want to grab them and say, “It’s NOT OVER!  We have three more weeks!  Don’t steal my summer!!”


It’s possible I have a slight aversion to the cold.

This hash, it celebrates all that is good and right about summer.  It’s crisp and sweet and simple but flavorful.  It shares my lazy summer mornings when we have time to just “throw an egg on it.”  It soaks up those last gorgeous rays and bare, soft baby skin and makes you long for summer days before they’ve even passed.

Feel free to join me in celebrating all the goodness of STILL HERE summer while fresh and delicious produce is still readily available.

Zucchini & Sweet Corn Hash
adapted from here

Makes enough to top with four fried eggs
2T olive oil
2 pounds Yukon gold or red potatoes (or a mix), cut into a 1/2-inch dice
1 small yellow onion, sliced
1 small zucchini, sliced in half moons
1 large cob of corn with kernels sliced off
Salt and pepper to taste
Serving ideas: Fried eggs, dabs of goat cheese and slivers of green onions

1. Heat oil in a 12-inch cast iron frying pan over medium heat. Add the potatoes don’t move them for a few minutes. Season tops well with salt and pepper. Once they’ve gotten a little
brown underneath, begin flipping and turning them, then letting them
cook again for a few minutes. Once they’ve browned slightly, they should come off the pan easily, so don’t fight them off.

2. When the potatoes are about three-fourths as crisped and brown as
you’d like them (about 15 minutes) add the onion. Cook for an additional 5 minutes. Add the zucchini and corn, cover
the pan and cook for another 5 minutes, or until tender but still crisp. Taste for seasoning and adjust if needed. Serve immediately (or, you know, munch on it through the day because it’s so delicious).