Charlotte models the delicious salad we made for a Fourth of July get together. The thing worth mentioning about the salad (not that the whole thing wasn’t delicious) is the dressing—apricot garlic parsley. Jess made a really good point that because we have so many apricots (the tree in the backyard is loaded), we get to play around and experiment with the surplus. Sure, we’ve eaten so many just straight off the tree, but putting them in dressing is special. And delicious!
(That’s us in front of a magical apricot Moab sunset.)