Yesterday was officially the last day of summer! It’s difficult to wrap my head around that notion since we are two weeks into school and I’ve already volunteered for the school’s annual book fair. And as I do every fall, I max out on the kids’ activities so now I’m shuttling the kids to various classes after school EVERY DAY. By Friday, I am mentally and physically drained. Summer is now a distant memory, but just for kicks, let’s stroll down memory lane.
I don’t know about you, but we had a particularly great summer. The weather was fantastic – not the usual steamy humid summers! We joined the town pool for the first time in the 4 years we’ve been here and the kids loved summer camp at the Y which just eased my anxiety.
I attended the Food & Wine Conference in July which was even bigger and better this year! I made some new friends and was also reunited with old blogging buddies!
From L to R: Karen of In the Kitchen with KP, me, and Nance of gotta get baked.
Our first family trip was to Nantucket, Massachusetts – our first time there. So quaint, charming, and rich with history. I definitely want to return.
Steps Beach
Nantucket sunset
My husband and dear friends miraculously pulled off a surprise birthday party for my milestone(ish) birthday!
And we got to visit BOTH sets of grandparents! I also made dwaenjang with my mom.
So buh-bye summer, it was really grand! Now let’s welcome autumn, my favorite season, with some savory monkey bread! Stuffed with Spam and kimchi, it’s perfect for late-night noshing with some good friends and a few cold beers!
Spam and Kimchi Monkey Bread
Ingredients
- 1/2 stick of unsalted butter melted
- 1 teaspoon red pepper powder or kochugaru
- 4 7.5- ounce cans of Pillsbury biscuits
- 1 cup kimchi drained and roughly chopped
- 3 1/4- inch thick slices of Spam each slice cubed into 12 small pieces
- 4 sticks of mozzarella string cheese each stick cut into 12 equal pieces
- 1-2 stalks green onions chopped
Instructions
- Preheat the oven to 350 degrees F.
- Lightly grease your bundt pan with cooking oil or cooking spray.
- In a small bowl, mix the red pepper powder into the melted butter.
- Set up your "ball-making" station with your biscuit dough, kimchi, Spam, string cheese, and bowl of butter mixture. The packaged biscuits are conveniently pre-sliced. Take each slice and flatten and stretch each one to about 3 inches in diameter. While holding the dough with one hand, place one cube of Spam, a piece of string cheese, and a bite-sized portion of kimchi in the center of the dough.
- Fold up the sides of the dough and pinch the top to seal the filling inside.
- Dip or dab the ball with the melted butter mixture and place the biscuit into the bundt pan, seam side up.
- Repeat with the remaining ingredients and distribute the biscuits evenly throughout the pan. Note: once the pan is filled halfway, sprinkle a layer of green onions.
- Once the pan is filled, drizzle the remaining butter mixture over the biscuits.
- Bake for 30-35 minutes or until golden brown. Cool in the pan for about 10 minutes. Place a plate upside down over pan; turn plate and pan over and carefully remove the pan.
- Best served warm!
