My sincerest apologies for my most recent absence. Moving is no joke, I had no idea how stressful and busy I would be. When my cousin asked why I hadn’t blogged in a while, I told her I honestly didn’t have a minute to spare. The longest I had ever stepped away from the computer was for two weeks post birth and two weeks for Christmas. When I saw her expression followed by, “well honey, that says something,” I realized moving had kicked my ass and taken my name.
On the upside, we absolutely love Denver, our new home and our son’s new school. We found a great neighborhood where we enjoy walking to the library, restaurants, shops and the grocery store. We have our health, the family appears to be thriving and we are feeling blessed to have arrived in a place that already feels like home. I have been experimenting with high altitude baking and am happy to report I have had great success with: chocolate cake, cookies, pancakes and quick breads.
This easy and delicious recipe is thanks to my lovely sister-in-law, Tracey, who served this little gem when we first pulled through Vail on our way to Denver. All you need are a few simple ingredients and a spiralizer and voila, you have an amazing summer dish to share at your next gathering.
- 2 lbs of summer squash
- 1 pint of cherry tomatoes
- ¼ cup of pesto sauce