This post is not about salami puffs. This post is about vacation.
This weekend BF whisked me off to Flagstaff to escape the heat. I never thought I’d be going somewhere that was “only 80 degrees” to get out of the heat, but I guess stranger things have happened. (Like the fact that it’s been a crazy triple digit heatwave back east, where my mom went to escape the heat… oops?) The picnic was super sweet, he made delicious Italian sandwiches on a baguette along with some pasta salad. So sweet. Plus, we got to use my giant cooler that I got on super sale at Target. I bought it specifically “for picnics”, even though I haven’t actually been on a picnic in the 3+ years I’ve lived here (and probably even a few more before that). It seemed like a good idea at the time, it was such a good deal. I was practically losing money if I didn’t buy it!
Here in the desert we don’t see a lot of green, or any other color besides brown, so it was definitely a nice change. It was nice to be able to walk in grass instead of rocks, and see flowers instead of cacti. We found a nice, shady spot near the lake and set up our picnic.
After we ate our lunch, we relaxed a bit, debated what to do next, and met some ducks. BF is so sweet, he even let the duckies join in on our picnic. Turns out they like baguettes just as much as we do.
After that we walked around downtown Flagstaff for a little while, perusing shops and whatnot. Then we decided we needed ice cream, so we looked up the nearest ice cream stops but most of them were just chains. I didn’t drive two hours to eat somewhere I could eat at home. We found a place that had good reviews in Sedona, so
we decided to take scenic route 89A through Oak Creek Canyon to Sedona on the way home. The drive takes you down a windy two lane road through ponderosa pines, along canyon walls to Sedona, known for its red rocks. Once in Sedona we stopped at Black Cow Cafe for “Sedona’s Best Ice Cream”. To be honest, it was pretty darn good.
The weekends are generally reserved for the kitchen. Since clearly one of my days was completely taken, that didn’t really leave a lot of time for you guys. What would I do for you? I couldn’t just leave you here to fend for yourselves!
I was feeling kinda guilty about taking the weekend off, so Sunday afternoon I raided the fridge and found: puff pastry, leftover salami from the sandwiches, and pesto. Done! I give you: Pesto Salami Puff Pastry Rolls! (what a mouthful, eh?) I recommend dipping them in some marinara sauce, but that’s just me.
- 1 sheet of puff pastry, thawed
- Salami, diced
- Salt and Pepper
- Parmesan, shredded
1. Unfold puff pastry, spread with pesto. Sprinkle evenly with salami and parmesan cheese. Salt and pepper to taste.
2. Roll pastry up tightly, then cut into 1/2″ slices.
3. Place evenly spaced on 2 baking sheets and bake at 400F for about 15 minutes until golden brown.