Perfect Summer Nachos

It occurred to me recently that there are only 15 days of summer left, but somehow, I feel like it and I are just getting started.

What have I been up to? Well, winter was long and carried into early May. Middle May was an antiquing trip to Connecticut for my birthday, where I fell in love with the Belden House. June I celebrated my nephew turning three with Mickey (well, actually Buzz and Woody), but yes, at Disney, I jetted to Hawaii (so needed). Got tanned and not burnt (big win). Celebrated America’s 250th in 101 degrees. Saw the fireworks on the river (a bucket-list moment). Saw the Odyssey in theaters (mentioning because it is three hours). And now there are two weeks left, my island tan has faded, and I feel I need to jam-pack the next 358 hours of all summer activities.

Or at the very least, summer dishes.

So, I am making a promise to myself to cook some beautiful summer dishes for myself over the next couple of weeks. And to make more of a conscious effort to push myself a little outside my comfort zone and attempt some new proteins/preparations. I have a sungold pasta on deck. An idea for a crispy and healthy Milanese. Grilled Scallops with Shishito Pesto. A blueberry pie (or crumble, I haven’t decided which way to go yet) ready to be whipped together. I really feel like I need to grill some peaches (apparently they are the best ever this year) and pair them with burrata and Calabrian honey. And I must must must make spaghetti alla Nerano.

I’ve started with something insanely easy that takes 10 minutes, probably less— Spanish Nachos. It may not be the best or most elegant, but it is easy and stress-free.

SPANISH NACHOS

Ingredients

• 1 bag of kettle-cooked potato chips

• 1 tablespoon sweet paprika

• Pitted, smashed green olives

• Pepperoncinis, thinly sliced

• Manchego cheese, freshly grated

• Serrano ham (or ibérico or prosciutto)

Instructions:

• BAKE THE CHIPS: Preheat the oven to 400 degrees F. Transfer the chips to a baking sheet, and bake for 5-8 minutes or until warm, but not browned. Sprinkle paprika right when they come out of the oven and toss. The spices will meld into the warm chips.

• ASSEMBLE. To your desired serving plate, add one layer of the hot chips to the serving plate, then follow with the ham, peppers, olives, and freshly grated cheese. Continue layering until piled high and serve alongside a spritz.

I guess I have had a busy summer when I list it out like this. Sometimes a good ramble brings me right back into the present.

Thanks for letting me ramble.