“I walked outside and felt like I was swimming,” is what Jack said the other day as I picked him up from the airport, fresh off a flight from LA.
It’s humid here, to say the least, and the air is thick. It’s the kind of heat that sort of takes your breath away as soon as you walk out the door But I’m not complaining, it always takes just a few weeks for the body to acclimate to our summer temps. Hydration is the key. Eight glasses of water (don’t know who recommended that) is just not enough.
I originally made this for Jack… he’s the smoothie guy no matter what temperature it is outside. But I’ve been waking up extra parched lately so this fruity goodness has really been hitting the spot.
Go to the recipe “summer berry smoothie”…
Mango pops. These two words just feel happy together… and even happier between a couple of cute little fat asterisks. To be honest, I’ve been in a slight bit of a funk lately, but as I sit here to write this post, I’m realizing that there are so many things to be happy about. I don’t want to turn this into a big “be grateful for your life” post (although, be grateful for your life, it’s a good thing). But maybe take a second to think about the tiny things that make your world go ’round. For example mine, right at this moment are: the color yellow, words with o’s in them, asterisks, things that are mini, melty foods on hot summer days… raindrops on roses, whiskers on kittens… you get the idea.
And now onto the food. It’s happy food. I mean, how can you talk about mangoes and not be happy? These pops are super simple with just mango, lime juice and a touch of coconut milk. I had a few pinches of sugar ready, but mangoes are so sweet just as they are that I didn’t end up adding it.
Happy weekend! xo
Go to the recipe “mango lime pops”…
I guest posted the other day at Turntable Kitchen. Kasey and Matt are in Japan, which is one of the places Jack and I loved the most.
We spent a week in Kyoto and one of the first things we set out to find was soba. It’s served in teeny tiny hundred-year-old restaurants. The noodles are handmade, and cold soba is served plain with a dipping sauce. Just dip and slurp. The louder the better.
Since the soba I make at home comes from a box I, of course, add stuff. But I try to keep it simple. We’ve been loving this version lately where the cucumbers are sliced into nearly the same shape as the soba. It’s a great refreshing option for summer because you feel like you’re eating bowl full of noodles, but with half as many actual noodles.
You would never see avocado with soba in Kyoto, but, well, I’m not the one that’s in Kyoto right now. So bring on the avocado.
Go to the recipe “cold cucumber soba”…
I have a soft spot for the trio of tomato, basil, & balsamic. Jack has a soft spot for soft cheese (ok, really, any cheese). Since I likely don’t need to explain how to make a tomato crostini, I made a little sweet twist on my favorite appetizer using strawberries instead.
You could toss the strawberries in balsamic, or go one extra step and reduce the balsamic into a pan until it becomes a more concentrated, tangy syrup. And be sure to get the sweetest strawberries and some good fresh mozzarella because when there are this few ingredients, each one counts.
p.s. I’m sure this would be tasty (as a dessert) doused in chocolate, as it sort of looks in the photo.
p.p.s. how cute is that mini walnut cutting board? My cousin Steve made it for me… best hostess gift ever. (Hi cuz!)
Go to the recipe “strawberry balsamic crostini”…
For those of you coming to town this weekend, I put together a little list of some favorite places. Most of these are pretty close to downtown or a short cab (or sidecar) ride away…
Go to the recipe “austin conference survival guide”…