Her backyard was perfect for the party and having just flown in from Miami that morning, I really loved being outside in the cooler Wisconsin weather.
Food blogger get-togethers are often potlucks, as you can imagine, and as someone else said this was our best spread yet.
The grill was used for a couple items, including stuffed portabellas made by Erica and kabobs made by Inger. I appreciated that Inger made a vegetarian version with tempeh.
Summer is perfect for salads. Molly brought an orzo salad, while Lisa brought a quinoa salad.
The dessert options were fantastic. Abby's mini double chocolate almond cakes had everyone amazed. No one would have guessed they were vegan. Alysha made homemade blackberry ice cream and Molly made an apricot nectar cake.
We sipped sangria made by Inger while chatting the afternoon away and that's just one of many recipes that I'm not-so-patiently waiting for. Here's hoping they're posted soon :)
I also left with other thoughtful gifts, including one with a Trader Joe's theme and a collection of great local products. I like most ciders I try, but Newton's Folly from Vermont is one of my favorites.
I was excited to find treat bake shop goodies, Becky's caramels and savory salt from The Scrumptious Pantry in another gift bag. I was introduced to treat candied pecans at a Milwaukee blogger book club event last year and was immediately hooked.
I sought out Becky's caramels after hearing Lori rave about them and have bought many, many since then. The Scrumptious Pantry products came into my world the most recently after attending a cooking class at Glorioso's. Really love the quality of Lee's products!
I also love that Lisa saved two recent copies of the Food section from our local paper. This particular issue contained a great summer side dish article written by Alysha that she interviewed me for, as well as the recipe for marizpan cookies that I requested from Field to Fork.
Summer is the perfect time to experiment with side dishes by Alysha Witwicki