September is finally here! I realize it may be a while before the leaves start turning, but a girl can dream, can’t she? The light changes have been announcing September’s eventual arrival for weeks now.

I have been planning, designing, printing, stamping, and packaging new Bean & Noodle Printery letterpress cards and Potluck Tableware for the Holidays. It took me a while but finally understand the benefit of using these slow end of Summer days to get ready for Fall craft shows, retail, and my online shop.

For now, it’s still Summer and you may want to check out this genius recipe for Unripe Nectarine Slaw with Chile, Fennel, and Blue Cheese. If you’re like me and always I have rock hard peaches and plums waiting to ripen, this may be just the Hail Mary recipe you needed for a Labor Day cookout.

HEY THERE HOT STUFF!

Keeping your cool during the dog days of Summer is challenging for sure. Some nights the idea of cooking in 100+ heat makes me want to cry. One of my favorite meals this time of year is a Peach Caprese Salad. Nothing too elaborate for this since it is also my go-to desk lunch. 

Peach Caprese Salad (for one)
1 peach (sliced)
A handful of cherry tomatoes (or 1 sliced tomato)
4-6 Oz. fresh mozzarella (sliced)
Fresh basil leaves (just tear up as much as you like)
A drizzle of extra virgin olive oil
A drizzle of balsamic vinegar
S & P to taste

Notes: There are no exact measurements here… simply tailor to your liking. Any stone fruit will do… even cherries. Oh, and arugula is nice if basil is not your thing.