Have a delicious weekend! (& Friday Links)

We’re deep in the throws of summer camps and bike rides and public pool meetups around here! Hudson is finishing up a week of a city camp called Camp Putah today. They bike all over and spend their days playing in the creek and then, on Thursday night, they camp out. It was a highlight of last summer and I think it will be of this one, too. Skyler is spending mornings back at her preschool for its summer camp—we got to delay the true goodbye to her teachers a little longer. Do your kids do camps?

I’ve been trying to get back into a routine of enjoying all the in-season fruits and veggies and less of that stuff above, but isn’t tempting to just go out for ice cream every day with the kids? It just makes them so happy! I’ve also been chipping away at photo editing in the few free hours and I promise I will finally finish one of those travelogues next week! That pizza, by the way, was our favorite (Motorino) and it was so nice we went there twice!

This weekend, my parents-in-law are kicking off there 50th anniversary year with a ‘start of the 50th year’ cake party at their church. Isn’t it a nice idea to make the whole year a special one? (This December will be the start of my parents’ 50th year, too!)

Some links of note…

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The Best Summer Sandals

I’ve been doing a fair bit of traveling the past month, and I often get questions about the sandals I choose to take along. Admittedly I tend to have a favorite or two every year that I wear to their death.

Here are some of my go-tos, as well as some others that have caught my eye in case you’re still looking for a favorite of your own…

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Summer Cocktail: Frozen Negroni Slushy

A Negroni has long been my drink of choice—a little bit bitter, a little bit sweet, and served with the faintest aroma of vacations gone by.

So the other day, when Aron suggested we find a Rosé Frozé alternative for a Fourth of July pool party, we both were excited to see if the Negroni could be slushified. A Negrozi? The answer is yes!

A classic Negroni is equal parts Campari, gin, and sweet Vermouth—stirred, not shaken, and served with an orange-peel garnish. But even while you could just toss one into a blender with ice to make an adult-slushy, we found that adding some juice kept the flavor from being too diluted while still lightening up the alcohol profile a bit.

You can pre-make it in batches overnight—the alcohol doesn’t freeze, so it gets slushy on its own in the freezer! Here’s how we made it…

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