Well we're a little late on this post; however, despite our tardiness, it is the month of August and that means two things:

1. (unfortunately) Summer is drawing to a close
2. It's the official Month of the Sandwich

Nothing in life is sweeter (besides Pearl's baking) than a quick and delicious sandwich. In honor of our favorite month we've decided to share with you two of our favorite summer sam'wich recipes.


Avocado Basil Heirloom Croissant



This little beauty only takes minutes to prepare. Halve your croissant, add a slice of your favorite cheese, mine is gouda, slice up some avocado and throw it on top of the cheese. Then, halve a handful of lovely heirloom tomatoes, pile those up on top of the avocado, and the final touch is rather simple. Pluck off some basil from your basil plant and top the whole croissant off with as much as your taste buds can handle. Obviously we love goat cheese and honestly, two cheeses are better than one any day. So if your in the mood, throw a little goat cheese on, and then add the top of the croissant and you're ready to eat.


Avocado Asparagus Sandwich



This is one of my favorite recipes. Actually I found this recipe in the form of a tartine on 101 Cookbooks, by far my favorite food blog! In the spirit of Heidi's blog, I decided to redesign her recipe and turn it into a sandwich. This sandwich literally takes ten minutes to create, and believe me, it's worth every second. I prefer a nice whole grain bread or multigrain bread as the base. Butter the top and bottom and toast them in a skillet, a la grilled cheese style. When the two pieces are nice and toasted, pull them off the heat and set them aside. In the same skillet, add a tablespoon of EVO. Sauté up some sliced garlic and red onion. When the garlic and onion are almost browned, throw in a a few stalks of asparagus cut to the length of your bread. You'll only need to sauté them for about thirty seconds to a minute, whenever they turn a vibrant green you know they're done. In the meantime, dice up some avocado into a bowl and add a dash of freshly chopped cilantro. Mash that up together, the chunkier the better. Once it's mashed, spread a thick layer on the toasted bread, that will be the bottom of your sandwich. On the top piece of bread, spread a thin layer of goat cheese. Add the asparagus, garlic and onion to the top of the thick avocado layer. Then, pile on some pea shoots and add the top piece of bread. Ten minutes flat and worth the wait.
(If your really feeling dangerous, I like to add a few slices of a habanero to the asparagus, but Pearl's palette prefers a milder flavor, I live for the spice.)

Enjoy these sandwiches with a nice summer fruit salad or some kettle chips.

Just two reasons why we love August here at Pearl loves Earl.

enjoy,
earl

Here's a super easy way to make your own bath cubes out of epsom salts!  These little guys make great gifts, and are an inexpensive alternative to bath bombs.


*  1/4 cup water

*  4 cups epsom salts

*  5-10 drops of essential oil - I use eucalyptus and spearmint

*  Silicone ice cube tray

*  Bowl + spoon

Stir ingredients in a bowl until combined.  Scoop up a spoonful of the mixture and drop into the silicone mold. Pack tightly with your fingers, then add another scoop and pack it down.  Follow this system until you've filled each mold in the tray to the top.

Let it sit overnight to a few days.  Turn the mold upside down and gently push the silicone in to remove each cube from the tray.  Put in a jar or sachet to keep near the tub, or toss a few in some warm water and enjoy!!!

xox

P + E

ps- this post is in a bloghop! Check out all the great bloggers on Marigold's blog.

Yay!

xo