All good things must come to an end. . .

I can't believe that summer is almost over and I just have one more day. Summers in D.C. are not defined by month or temperature, summers here are defined by traffic and people. The metro area empties out during the summer months and traffic gets lighter and there are just less people on the metro, in the stores, at church- it is fantastic! School starts this coming Tuesday which means that the crowds are back and it is time to move into Fall. So, for my last Sunday before things change I made an amazing summer salad. I found the recipe on Cast Sugar and it was delicious. I hate soggy bread so I kept the bread and the salad separate until I ate it. (If anyone (who lives by me) needs capers, I bought a huge bottle from Costco and I am willing to share.)

Enjoy and I hope the salad reminds you of sunny days with blue skies and no traffic.

Panzanella

(adapted from Giada DeLaurentiis' Everyday Italian, 2005)

Ingredients:

1/4 c. drained capers

12 oz. ciabatta or other country-style white bread, 2 to3 days old

8 ripe tomatoes (about 2 1/4 pounds total), cored and scored on the bottom

2 Tbsp. + 2/3 c. extra-virgin olive oil

2 Tbsp. + 1/4 c. red wine vinegar

1 garlic clove, minced

Salt and freshly ground black pepper

1/2 c. thinly sliced fresh basil leaves

1 c. diced cucumber chunks (salted and drained on paper towel)

1/4 c. pitted kalamata olives, halved lengthwise

Soak the capers in 2 Tbsp. of vinegar in a small bowl for 10 minutes. Drain.

Cut the crust off of the bread. If it is not quite “stale” enough: Cut into 2-inch slices and toast in a 350 F oven for about 20-30 minutes. Once toasted, cut or tear bread into 1 inch cubes and set aside.

Submerge the tomatoes into a large saucepan of boiling water for 10 seconds. Using a slotted spoon, transfer the tomatoes to a large bowl of ice water to cool slightly. Using a small sharp paring knife, peel off the tomato skins. Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside.

In a large bowl, whisk 2/3 c. of oil, 1/4 c. of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, and basil; toss to combine.

Transfer half of the bread mixture to a 13 by 9 by 2-inch dish. Arrange half of the cucumbers, drained capers, and olives over the bread mixture. Repeat layering with the remaining bread mixture, then the remaining roasted peppers, capers, and olives.

Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour (and up to 8 hours).

The GREATEST PARADE on EARTH!

Here is a slide show of this year's East Millcreek 4th of July parade. This parade rocks! I have been going to this parade since I can remember and there is no place I would rather be on the 4th of July! I hope you enjoy the slide show!

Hot and Humid-it must mean Shaved Ice!

For almost the last 9 years, I have looked forward to the return of the Styer brother's CLAYBOYS Authentic Hawaiian Shave Ice pushcart. (Wow, that is a mouthful) One of the brothers teaches Physical Ed. to disabled students during the school year and in the summer he hands out icy goodness.

Clayboy's is mainstay of life in downtown Bethesda and you can find his cart on the corner of Woodmont and Bethesda Avenues right outside Barnes & Noble.

Lots of great flavors.

Great service.

My favorite combination is Tiger’s Blood (strawberry & coconut) and Lemonade. At the end of your shaved ice there is even a surprise.

A frozen Swedish fish! A small is $2.00 and it is so worth it!