Tanning and a BBQ

It's the middle of July--so obviously we all want to get tan! But having sensitive skin, or any skin at all, that gets burned is just no fun. I've tried tanners, most are either too much hassle or turn out wayyy to orange...euch. But recently I discovered (after following a good friend's recommendation) a self-tanner that seems too good to be true (but isn't!!). It starts working right when you put it on, dries super fast, and even gives you some subtle little sparkle so you feel like a bronzed pixie. To top it all off, it's under $15.00. Victoria's secret Beach Sexy tanner: and they also have one with SPF for all of us burn-easy girlies.

Now for the BBQ part: yesterday I made dinner for the fam, and I decided to try to actually cook something more intensive than pasta and a salad. So, I looked through some cookbooks and Bon Appetit magazines, and I found two super easy recipes that my whole family loved! I made a summer BBQ chicken marinade, and roasted carrots. Here's how (both are super easy!):

Rosemary-Lemon Chicken Marinade (From Bon Appetit Magazine):

1/4 Cup Olive oil

3 Tablespoons Fresh-squeezed lemon juice

2 Teaspoons Fresh chopped rosemary

2 Cloves Garlic, crushed or chopped

Instructions: Just mix it all together, pour it over the chicken and let sit for 20 minutes. Then grill it (or hand it over to dad to cover that part ;)

Roasted Carrots (courtesy of Barefoot Contessa of course)

1. Slice lots of whole carrots (five or six for four people, depending on how big the carrots are) diagonally so the slices are pretty big (they shrink in the oven a little bit).

2. Cover them in olive oil, salt and pepper, then lay them out on a baking sheet

3. Roast in oven at 400 degrees for 25 minutes, then season with chopped parsely .

YUMM!

I served this with wild rice, and there were literally no leftovers.

And now, I'm off to bike. xoxo