Have you ever heard that saying, “Where there’s a will, there’s a way”?
Well, I’ve got a will–so can we pleeeeeease just have a few more weeks of summer? Please?
Not that I have any reason to complain: here in the southern locales, the sun is still beaming and the temperature these days ranges from a svelte high 80s to a sweat-bullet-projecting low 100s…
But then again, who ever needed a REAL reason to gripe anyway? If we all waited for legitimate concerns to crop up before we started moaning and groaning about them, I’d never get to embark on all of my crazy life rants about schoolwork and parents and professors and cookie drama and everything else that makes up
100% 70% of my discussions here, and let’s face it: nobody wants to spend all day reading about my picture perfect imaginary world record winning collection of stuffed animals…
(well, except maybe me)
The absurdly high end-of-summer temps is one of the big reasons why I’m still reluctant to go anywhere near my oven, even though it’s already the first week of September. My parents visited the other day and practically blew the lid of the place off in annoyance because I turned on the oven on the hottest evening of the week, so the whole place felt like the brimstone-and-flames inner core of Mount Doom…
So I’m sticking to no-bake snacks & bites for now. Which brings me to this awesome, creamy, protein-filled, no-bake, & Mount-Doom-free snack.
Haaaaave you met yogurt?
When the lovely folks at Chobani reached out to me about whipping up a summer celebration recipe with their iconic yogurt as part of their #MadeWithChobani series, I just had to say yes. I’m kind of a diehard fan of their Greek yogurt–
and by kind of, I mean the “kind of” that you say when your in-laws ask you if you love chocolate cake and you say “kind of” just so that you don’t seem like that person who’s going to eat them out of cake and home, but in reality you love chocolate cake so “kind of” is kind of a really big lie.… Read more