Our beach day on Saturday was a blast that left me dog-tired
(waking up at 5am to make cooler-friendly
chicken salad + five hours of sun).
So Sunday we took it easy, called our dads for Fathers’ Day, and cooked
a simple dinner together. Lloyd seared scallops,
which went atop my pasta with homemade
pesto.

On the side was a stunning spinach
salad with pecans, shredded cheddar cheese, pears, raspberries, and a little
raspberry vinaigrette.

Yesterday I also threw together our Supper Plan Sunday,
which includes lots of summery flavors, since we are officially in the thick of
summer. You wouldn’t guess it, but even
in Hawaii
where it’s always warm, it currently feels distinctly like summer.