SUMMER. IS. HERE.

I had my jk commencement on Saturday. I say jk because I still have a few classes to finish in the fall, but now that parts over and I don’t have to wear that sister act costume with the hat that leaves an imprint on my forehead ever again.

This phallic peace was not my doing. It was totally Anna. Totally proper.

The BBQ went over great and the food was fantastic. I stuck with the plans from the previous grocery list and added an anything goes pesto pasta salad and a pitcher of mint grapefruit margaritas.

Megan’s Large Marge cookies were seriously the best chocolate chip cookies I’ve probably ever made. My brother busted into the cookie dough while it was chillin’ in the fridge and said it was the best cookie dough he’s ever had.

Basically make these cookies right now.

And that bad boy up there is leftover cookies + coconut ice cream that Steve makes melded together to make an ice cream sandwich baby that I wish we had more of.

Now that summer’s here I can have more happy hours and possibly drink in the afternoon. I’m not an alcoholic, it’s just when the opportunity pops up to have a cocktail and shove BBQ in my face I’m going to take it. Real life.

I already shared that strawberry rhubarb vodka earlier this week, and I’ve got a peach batch brewing but not brewing in the cupboard right now. Not an alcoholic.

Besides the booze though I’ve got my eyes on some good food.

Things like ice cream, duh. Megan made this super chocolatey goodness that I want to slather in melted peanut butter and wear as a hat and take bites of it all day. Somebody invent an ice cream hat. (via Take a Megabite)

Maybe one of these mornings I should make myself some breakfast. Noelle made this sexy frittata. Because I like a good frittata and good frittatas like me. (via xo breakfast)

If I’m not feeling the frittata though, there’s always the stuffed french toast route. I know. Erika deserves a high five for this one. Get it! (via Southern Souffle)

I was going to link up these date newtons and say something about the old man inside me but then I was like, uh, probably shouldn’t. But then I did anyway. (via The Flourishing Foodie)

I’ve got a boatload of strawberries burning a hole in my fridge. I think this strawberry syrup would be perfect to use them up. Then I would take that strawberry syrup and then douse everything in it. (via Oh, Ladycakes)

Ashley just posted this bowl of salad heaven. It’s perfect timing, because I feel like that ice cream hat is really going to wreak havoc on my thighs. (via edible perspective)

I usually don’t like sweet potatoes unless they’re in the form of a tater tot. Let’s face it though, any carb would be delicious as a tater not tater tot. I feel like these black bean and sweet potato burgers can be added to the list of exceptions of sweet potato dislike. (via Cookie and Kate)

And lastly, in case my strawberry hole in the fridge doesn’t stop burning: (yes I just wrote that sentence) STRAWBERRY AND CHOCOLATE MARBLE LOAF. (via A Cozy Kitchen)

strawberry hole.

hashtag strawberry hole. make it happen.

For music this week I leave you with one of the songs from Daft Punk’s newest album that’s probably all over the radio. I can’t stop listening to it and doing my try and be sexy suave dance. Summer’s here you guys.

I made you some infused vodka on a Monday.

Because my girl Megan knows what’s up.

Because TGIF comes every week.

Because this stuff takes a few days to happen, so you have to make it like, now, if you want TGIF to happen.

Sometimes you get confused though and TGIF comes twice a week. You can either cry in your cornflakes or embrace drinking on a Thursday with this vodka. Choose the embrace.

Infused vodka couldn’t be easier. Seriously, just some fruit and vodka, sitting together for a few days in a dark place like a cabinet, or the soul of a mob wife.

Not only am I giving you the vodka, but I’m giving you my new favorite drink of the summer:

The classic greyhound is just grapefruit and vodka, with a squeeze of lime or lemon. This sunburnt version gets a nice red hue (and amazing flavor) from the strawberry rhubarb vodka and some nice cooling business from the mint leaves. Total cheers to Summer drink.

Now let’s hurry up and get that vodka infused so it’s ready for the weekend, or the double TGIF.

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Finals are upon us. I’ve already written a couple papers and have another to write, along with an actual test. In my head though, somehow, it’s already summer and I may have already finished all my work.

This is a problem.

On top of finals I have to worry about house cleaning for family that’s coming this weekend for my commencement. I’m graduating. Just kidding, I’m walking, and going back for a final semester in the fall. Once again though my head is telling me that’s already happened, so, I guess I’m all done.

This weekend also involves a BBQ after my EIGHT AM COMMENCEMENT which will be awesome because it involves other friends that are graduating and family and potluck style goodness. Since there’s a crowd that’ll be following me around I’ve decided to bring a lot of food.

So far I have my blackberry pie bars, potato salad, and Megan’s Large Marge cookies planned out.

BBQ Potlucks aren’t for dieting.

I still need a couple more things to bring and luckily there’s these things called food blogs.

Before we get started with that though, I think I’m ready for this jelly:  jelly doughnut milkshake with booze. This is more of a sit at home and devour the entire thing by yourself sort of deal. Bless you Erika. (via Southern Souffle)

Now, back to the BBQ Potluck

Tracy has some drinks down pat. Vanilla. Pears. Vodka. Say no more. (via Shutterbean)

Jonathan has a fantastic post about fish and chips. I’m seriously considering taking those chips. (via The Candid Apetite)

Megan also has this babe of a salad with a spicy sriracha dressing. Tracy made this one. Yes yes and yes. (via Take a Megabite and Shutterbean)

What if like, last minute I need to make some mini hamburger buns? BOOM. 40 minute hamburger buns. from scratch. (via Katie at the Kitchen Door)

Joy just posted this genius idea. Imagine a giant bowl of this staring you in the face at a BBQ. If I had a nickel for every time I overstuffed something that’s supposed to roll or wrap (sushi, tamales, burritos and spring rolls included) I’d probably have about .70 (via Joy the Baker)

What if I need something icy cold like Theresa’s heart (housewife reference) because maybe it might be hot? Cindy’s got me covered with these ice pops. Mint and fruit were just meant to be together. (via Hungry Girl Por Vida)

For music I leave you with some magic from St. Lucia. They were one of the openers for Two Door Cinema Club When we went to see them last year on the really long Tuesday. This song is perfect for a BBQ where everyone’s been drinking and someone really needs to do some punchdancing. It’s also really great for just making salad and not wielding a knife around.

Am I the only one that doesn’t really care for fruit pie (apple excluded, obvs)? So much mushy filling, so little crust. When I was a kid I would usually eat the crust and leave the berries. And ask for extra ice cream. I was a lemon meringue kind of kid.

Now, I know what you’re thinking: Billy you just gave me blackberry fruit pie bars. Get your shit together.

Here’s what I’m thinking: Thin single layer of blackberries and a nice mega layer of pie crust. I’ve got it together, I’ve got it going on.

When I first saw these on Smitten Kitchen I was like what? yes. let’s do this. Then I went and priced out blueberries. They aren’t affordable in my area yet. Aren’t affordable as in the blueberries alone would have been $15 for this recipe. Deb says you can use frozen, but I wanted to take advantage of the fresh berry season. So I went for blackberries.

Hot damn am I happy about that.

When I tried the first bar after they had barely cooled, I wasn’t sold. It was okay. eh.

Then I let them refrigerate overnight and ate three for breakfast the next morning. Then a couple more for lunch. Before I knew it there were like 5 left. I don’t want to talk about it.

I said I don’t want to talk about it.

But we can talk about how fantastic these are. They’re perfect for BBQs, picnics, and re-creations of the opening credits of sound of music, like this:

Look how happy Julie is about these pie bars.

You can try any berry you want in there, maybe even some fresh cherries? But I warn you: do not try it with strawberries. Cooked strawberries turn gray and gross. You’ve been warned.

Now, let’s make some pie bars and impress people and/or do some meadow running.

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Since the last grocery list I’ve managed to make more ice cream.

I was being serious about that sending help part. Consider this my flare gun ice cream S.O.S.

Over the weekend I made Cindy’s roasted strawberry ice cream and then I stood there at the freezer eating it fresh out of the machine. I have no regrets.

Cindy also just posted this new popsicle. I need it. Now. My frozen treat love knows no bounds. (via Hungry Girl Por Vida)

And as if that wasn’t enough I plan on making this Strawberry Buttermilk Sherbet (WHAT?!!!) and ice cream jesus David Lebovitz’ SALTED BUTTER CARAMEL ICE CREAM. Sorry ’bout it. (via my recipes and David Lebovitz)

Also one more: FRESH MINT CHOCOLATE CHIP (via Dula Notes)

Okay. I’m done.

For dinner this last week, I made this. Then I instagrammed it. It was super good. Somehow Steve found italian sausage in the fridge and we had it in the leftovers and it was super good again.  True Story. (via Shutterbean)

Izy made doughnuts. Then she made a video of her making said doughnuts and I almost punched a wall out of excitement. Maybe I ate more ice cream. Izy, please start signing your posts with xoxo, gif wizard. (via Top with Cinnamon)

Joy made this babe of a bundt cake, aka how to effortlessly impress a crowd by making a cake without making a cake. Insert Ina: “How easy is that?” (via Joy the Baker)

TRES LECHES PANCAKES. I just. I just can’t handle it. (via edible perspective)

Erika has some Michelada wings. I’ve never had a straight up Michelada before but just the thought makes me have this sour face of dislike. These wings make that sour frown turn upside down. Into a smile. These wings make me happy. (via Southern Souffle)

I’ve attempted falafel before with great disappointment. These bad boys from Minimalist Baker look like a nice place of redemption and a good way to balance out the loads of ice cream I’m consuming. (via Minimalist Baker)

For music this week I leave you with new business from Phoenix. They just released their new album last week and it excites me greatly. This is summer music at it’s finest and I can’t wait to BBQ and dance to this at the same time, all while freaking Mose out.

You guys, I have a confession: I had to dig my ice cream maker out of a box.

Like climb over boxes, find it, dust it off, almost Lord of the Rings adventure dig out my ice cream maker because I haven’t used it since we’ve moved. That means it’s been over a year since it’s been used. A WHOLE YEAR WHERE I COULD HAVE BEEN MAKING THIS SORBET.

This is the part where Sally Fields has that moment in Mrs. Doubtfire where she says “the whole time?” But instead she questions me with “A whole year? A whole year? A WHOLE YEAR?!” I’m sorry Sally Fields. I won’t do it again.

Because this sorbet, IT’S SUMMER IN A GLASS.

I became obsessed with grapefruit about a year ago when I had my first greyhound. Then I made a grapefruit mint margarita. And my face almost exploded off from the greatness. And then my obsession became even greater when I was googling grapefruit sorbet at 9 in the morning. I found this recipe and told everyone on facebook.

Then I ran upstairs wanting to shout “grapefruit sorbet for everyone!” from my bedroom window but I held it together and dug up the ice cream maker so I could throw it in the freezer.

Now, I know what you’re thinking: Billy did you try and put alcohol in your sorbet? The answer is yes. It was vodka, a la greyhound. The tricky thing with putting alcohol in frozen treats is that it doesn’t let them freeze completely if there’s too much. I couldn’t taste the 1/3 cup at all and I got no buzz from it but the consistency was a little more icy than I would have liked. That doesn’t mean I won’t try some tequila at some point in time. (plus Cindy says a Tablespoon or so helps the sorbet stay a little softer)

Another question you’re probably thinking: Billy, do I have to use fresh grapefruit? The answer is, once again, yes. I went America’s Test Kitchen on you all and used fresh juice and good quality bottled juice and there was a definite difference in fresh tasting. Plus the fresh juice is more of a grapefruit color, less grayish Voldemort skin. Use bottled juice and I’ll hunt you down and pelt you with a grapefruit. Show some respect.

And your final question: Billy, mint and grapefruit? Are you sure about that? I mean, that sounds weird. My answer to that is yes, shut your mouth, you sound weird. There’s just enough mint to say you put it in there. It’s insanely refreshing and the smell is so out of control that I shoved as much of my face that would fit in that little opening at the top of the ice cream maker while the sorbet was churning.

I imagine this tastes like what it feels like to have a giant thing of gatorade dumped on you. I bet that’s invigorating, but messy. You should probably make this instead.

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