And pick up your toys and dirty socks from the family room! Oh, no, wait, that’s the boys, not the weather.

Do you have tomatoes that are not up to par on the summer tomato bliss meter?  No problem, just slow roast them.  Yep, that’s right, I went right from pictures of dirty socks to food.  No time for segues.

And add them to my new favorite Summer Pasta Salad just as Smitten Kitchen predicted it would be.  She never steers me wrong. Do not fear the oregano amount.  She’s right, she’s always right. I used white wine vinegar for a lighter taste and ricotta sallata as I sometimes find feta overwhelming.

Also did Garlic Roasted Potatoes from Ina Garten.  With two luminaries of cookbooks like that, it can’t go wrong.  And since we were straddling between spring and summer over the weekend, we grilled steaks but then sautéed some asparagus.

Asparagus with Pancetta

WHAT YOU NEED
1 tsp olive oil
1 lb asparagus, sliced on diagonal in 1 inch pieces
1/4 lb pancetta sliced thick and then diced

WHAT YOU DO
Heat olive oil in pan.   Add pancetta and stir until crisp.  Remove pancetta to a paper towel lined plate.  Add asparagus to the oil in pan.  Stir about 4 minutes.  Add 1 Tablespoon of water, stir and cover loosely and steam for about 3-5 minutes or until asparagus is bright green and tender.

Remove from pan with slotted spoon and sprinkle crispy pancetta over the asparagus.

What’s up for dessert.  How about giant Pretzel M&M Cookies from Two Peas and Their Pod via What’s Gaby Cooking?  I really flattened them and thought that was better than when they puffed up.  But to each their own.

Now it is June so hopefully we’ll see some solid summer grilling weather. I made some teacher gifts of candle holders with 150 sharpened pencils and tucked in Gerber daisies in their own test tube vials.

Fake Sister had her very last day at grade school.

So after today, she and Drummer Boy will no longer be in school together.  Hang on, this computer keeps getting dust in my eyes. *misty*

Happy Last Day of School everyone!