I’m soooooo ready for summer to be over.  It’s hot.  Too hot.  93 degrees hot.  And humid.

Unacceptable.

I’m also ready for slower weekends without 48 hours somehow packed into 24.  I’ve neglected my house.  I’ve neglected my yard.  I’ve neglected my life.  I need some time.  For reals.

I’ve been spending my weekends driving 60 miles into the country every Saturday, working my butt off and then collapsing in bed around 1 or 2 in the morning when we finally get home.

Don’t get me wrong.  It’s not like I don’t love working at Milkweed.  I do.  It’s amazing.  I feel at home.  I feel comfortable. I feel like I’m doing what I’m supposed to be doing.  It feels like how I only wish work could feel.  I need to find a way to make food my life.  But it’s still exhausting.  After working 40 hours every week, it makes for a long week.

 

Last Sunday I was lucky enough to have a few hours to do whatever the hell I wanted.

 

 

 

I made these rolls.  They were delicious.  Not overly sweet.

 

Loaded with fresh berries.

And drizzled with lemon icing.

Simply perfect.

Add some iced coffee with maple syrup and it’s pretty much the best breakfast rolls ever.

 

I can’t wait for colder weather.  And campfires.  And long weekends with nothing but my kitchen.

 

And pumpkins.  Just you wait.  Me and fall are BFF’s.