Have you ever been to Krause Springs? Before my current stay in Austin, I lived here for five years while going to UT. And during undergrad, Krause Springs never even crossed my radar.
And for that, I am very disappointed with everyone who knew about it and didn't tell me.
Since moving back to Austin, Chris and I have been out to Krause Springs a handful of times, and it's honestly just magical. I mean there is no real magic going on there, Witches of East End fans, but you get those feel-good-summer's-gonna-last-forever vibes when you're out there. And if that's not magic, then I don't know what is.
Here are a few shots from last summer when we took my nephew swimming there while we were babysitting one day. Def try to go while it's still that nice kind of hot.
Let the good summer times roll, y'all.
Showing posts with label Summer. Show all posts
Showing posts with label Summer. Show all posts
Monday, August 18, 2014
Monday, June 17, 2013
Baked Summer Zucchini
Zucchini is a veggie that I always forget about until it's too late. Like November late. Do not repeat my mistakes, people. It's in season now until Septemberish, and you are basically a fool if you don't take advantage. Simple and ready in fifteen.
I'm sure more complicated or fancier recipes exist, but this is how my mom always made it. It tastes great, so why mess with that?
But you should try this zucchini pancakes recipe from Food52 that I made a while back if you have more time or want to try something different. Perfection.
Baked Summer Zucchini (Serves 2)
-1 zucchini, sliced
-Extra virgin olive oil
-Sea salt
-Pepper
Cut zucchini into 1/4-inch slices. Spray or brush baking sheet with olive oil. Place zucchini slices in a single layer on the sheet. Coat the slices with olive oil. Sprinkle with sea salt and a little pepper. Bake at 375 degrees for 15 minutes, flipping once halfway through.
I'm sure more complicated or fancier recipes exist, but this is how my mom always made it. It tastes great, so why mess with that?
But you should try this zucchini pancakes recipe from Food52 that I made a while back if you have more time or want to try something different. Perfection.
Baked Summer Zucchini (Serves 2)
-Extra virgin olive oil
-Sea salt
-Pepper
Cut zucchini into 1/4-inch slices. Spray or brush baking sheet with olive oil. Place zucchini slices in a single layer on the sheet. Coat the slices with olive oil. Sprinkle with sea salt and a little pepper. Bake at 375 degrees for 15 minutes, flipping once halfway through.
Saturday, June 8, 2013
Austin Outdoor Summer Movies
A few days ago, we went to see Labyrinth on the lawn outside of the Long Center downtown. The event was part of their Sound & Cinema summer film series that runs every other Wednesday until August 21. Our view:
Gorgeous. Here's the rest of the lineup:
June 19: Smokey and the Bandit
July 17: Back to the Future
July 31: School of Rock
August 14: Flash Gordon
August 21: Jurassic Park
Tip: We were originally sitting to the left of the screen, but the sound was really low in that section. I don't know if that will be the case every time, but try to find a spot in the center or to the right when you're facing the screen just in case. We could hear perfectly after we moved spots.
And Cinema East is starting up tomorrow, too! They'll be showing Cutie and the Boxer at the French Legation, one of my favorite outdoor spaces in Austin.
Happy summer film-watching, everyone!
Gorgeous. Here's the rest of the lineup:
June 19: Smokey and the Bandit
July 17: Back to the Future
July 31: School of Rock
August 14: Flash Gordon
August 21: Jurassic Park
Tip: We were originally sitting to the left of the screen, but the sound was really low in that section. I don't know if that will be the case every time, but try to find a spot in the center or to the right when you're facing the screen just in case. We could hear perfectly after we moved spots.
And Cinema East is starting up tomorrow, too! They'll be showing Cutie and the Boxer at the French Legation, one of my favorite outdoor spaces in Austin.
Happy summer film-watching, everyone!
Friday, May 31, 2013
Black Bean, Avocado, and Tomato Summer Salad
Summer just started, and I've already made this recipe twice for barbecues. SWEET DELICIOUSNESS. Yes, you will get compliments on how tasty it is. And, yes, you will then feel guilty that people are treating you like an amazing home cook because this is basically the easiest recipe in the world and takes, like, four minutes to throw together in a bowl.
2 15-ounce cans organic black beans, rinsed and drained
1 pint grape tomatoes, halved
6 scallions (white and light green parts), minced
1 small jalapeno pepper, minced
2 tablespoons lime juice (preferably fresh)
1/4 cup olive oil or grapeseed oil
A lil' bit of Sriracha
Salt and pepper to taste
1 avocado, cubed
Combine all ingredients in a bowl. And serve!
2 15-ounce cans organic black beans, rinsed and drained
1 pint grape tomatoes, halved
6 scallions (white and light green parts), minced
1 small jalapeno pepper, minced
2 tablespoons lime juice (preferably fresh)
1/4 cup olive oil or grapeseed oil
A lil' bit of Sriracha
Salt and pepper to taste
1 avocado, cubed
Combine all ingredients in a bowl. And serve!
Tuesday, July 3, 2012
Rebecca Wilson Picnicware
S: Gorgeous disposable and completely recyclable picnicware by Rebecca Wilson. A little pricey, but who doesn't want a little fancy in their picnicking time?
Available for purchase here.
(Image via Rebecca Wilson)
Available for purchase here.
(Image via Rebecca Wilson)
Friday, June 22, 2012
Summertime This and That
Mermaid bottle opener.
I have to make this easy apple tart soon.
Rainbow queen.
These balloons would be great for a party.
And this wooden cooler would be rad for a picnic.
And these ombre wooden spoons would be perfect in my kitchen.
Love the design work of Jordan Metcalf.
Why are Angry Birds so angry?
Need one of these pretty reusable coffee cups.
Minesweeper postcards.
Downtown Abbey silk scarf. Yes, please!
(Image via Kelsey Garrity-Riley Illustration)
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