Why I Love Arizona (even when it's 110+ degrees)

Ok, so I've totally stopped doing this series because frankly, I haven't loved Arizona for about a month and a half. I'm tired of sweating all. the. time. I'm tired of hearing the air conditioner chugging away all day to keep it below 80 degrees. (Sometimes it succeeds)

Like the Bostonian in March (or April--yikes!) who can't imagine a time when they won't need their scarves tied around their head, a Phoenician in September can't imagine a time when they will ever want any sort of bed covering over them at night.

But, my sister, Rachel has inspired me with her post about Carolina's, a family favorite. It's in downtown Phoenix, Mojave and 12th Street, in a pretty rough neighborhood. Their tortillas are SO good and huge! But, I'm with Rachel, the bean and potato burrito is to die for!

Allergy tip: squeeze containers

When I make toast, I spread the butter first and then, dip my knife into the jam jar. I do the same with peanut butter, or mayonnaise and mustard. I figured the small amount wasn't a problem in terms of germs or anything. But, then, I had a kid with allergies, and I'd forget about the mayonnaise knife and stick it in the mustard jar, which meant I had to put a big X on it, so Asher wouldn't be exposed (I know, I'm a freaky allergy mom, through and through).

This tip took me 2 years to figure out...

After contaminating many Asher-safe* products with butter, mayonnaise, sour cream, etc., I started buying squeeze bottles of those products. Something about using the squeeze bottle reminds me to grab a clean knife for Asher's food.

*Asher is allergic to nuts, peanuts, soy, egg, and dairy, so anything without those items, I call "Asher-safe."

Why I Love Arizona (even when it's 110+degrees)

My mom took me to this cute little French pastry shop last week. Luke and I split a delightful goat cheese and spinach omelette, but I was very tempted by the grilled brie sandwich. All the entrees come with a tasty spring mix side salad and delicious house dressing, like a sweet (but not too sweet) balsamic vinegrette.

It also has the prettiest desserts I've ever seen. The fruit desserts looked so good, I almost went for one (lemon tart, rasberry/lychee glass, perhaps?). But, then, I came to my senses and ordered a lovely dark chocolate tart.

That trip made me want to be a pastry chef.

Oh wait, I forgot--I'm a horrible baker.