It was another beautiful warm weather Saturday. The girls (and the chirpy birds outside) got us up early but that was okay. We had a whole day to play! After a quick run, we went to the Farmers Market. From there, we baked in the sun at the pool, went for a bike ride and ate popsicles after the girls’ dinner. The ladies were ready for an early bedtime, so by 7 pm the hubs and I were looking at each other with a whole night ahead of us before we were ready to crash.
Sounds like it’s time for an at-home date night!
As a reminder, these date nights require minimal prep work that can be done during nap time and just a few dishes that can be put off until morning.
For this easy meal to be enjoyed outside, I picked up a pound cake, fresh strawberries, Purple Door ice cream, fresh bread, and the ingredients for this steak salad. I had a bottle of rosé in the fridge because summer, amiright?
At naptime, I washed the produce and made the salad dressing and spice blend for the salad. I cut half of the loaf into cubes to make croutons and sliced the other half for garlic bread (and French toast in the morning.)
Once the girls went to sleep, I assigned Randy to the steak and I assembled the rest of the salad. I turned on some music and we enjoyed our drinks on the patio while the steak rested.
Easy conversation over dinner flows right into dessert. You could easily just scoop out ice cream and strawberries over the pound cake, but I love this idea from local caterer, Tall Guy and a Grill – grill your cake first. It adds just a touch of caramelization that makes you feel like you are in the presence of a fancy pastry chef.
With dinner complete, there was time for hanging out around the fire pit as we looked at the stars and contemplated life.