Happy summer, friends! This month we did what any sane people would do in July and went to the desert. Well, Great Sand Dunes National Park.
Having made the drive between Colorado and Texas a handful of times (in the name of love and tacos), I’d somehow never noticed the signs pointing out the national park until this trip.
So we made the detour, not sure what to expect from a bunch of sandy hills. Turns out, it was amazing! And happens to be one of few national parks I’ve visited where pups are allowed in many of the areas. We took in all the sights and climbed to the tallest dunes and I now know that I would last no more than 2 hours if ever lost in a desert.
Other highlights of southern Colorado included the hike to Zapata Falls just outside of the national park.
And a quick stop at the closest town’s thrift store, featuring a live chicken as the greeter.
The rest of the month was a mish mash of what I now realize was just a bunch of themed get togethers.
There was the 4th of July, complete with these red white and blue strawberries I made at the last minute.
There was a homemade sushi night extravaganza. I made this almond butter sauce for dipping, along with silken tofu drowned in chili garlic sauce and green onions.
There was Christmas in July, featuring these sugar cookie cocktails.
And we celebrated our friend’s birthday in the most Colorado way – camping in the woods (0/10 recommend bringing a birthday cake on a camping trip).
Rhubarb, who has been hard at work as a model over on Bone Appétreat, also got a little vacation in the form of some beach time. She ocean kayaked and saw dolphins and chased all the seagulls.
In The Kitchen
In the Live Eat Learn headquarters, I’ve been working on a few themed weeks that I’m so excited for! We’ll be getting real science-y soon, taking on textured vegetable protein (TVP) to make so next-level vegan “meats” (like this vegan breakfast sausage!)