A Summer Spritz

Happy Friday Lovelies!

I believe I may have stumbled on my drink of the summer, All. I’m a savory chick so I love a good gin martini. But, this is no ordinary martini. It’s so light and refreshing. Grab a coupe and let’s go…

what you do:

Fill your coupe with ice (I love a huge ice ball myself) and simply throw everything in the glass. Run the lemon peel around the rim, and drop in a few olives. I always use three. An even number is bad luck and…I don’t like even numbers.

The secret to this one is the olive oil. It adds so much richness. Also, when it comes to gin, I used Broker’s. Why? Their marketing won be over because the bottle has a top hat. Who can pass that up? Not this girl.

Also, also, don’t like gin? Use vodka. Easy fix.

So who’s coming for martinis?

Have a wonderful Friday and have some good sips this holiday weekend!

Seafood Summer Loading…

Heeeeeey, Friends!

Okay, I know I say we’ve been busy a lot but…holy…crap. We’ve been busy. Not only have I not had time to blog I’ve hardly had time to breathe! Now, I’m not complaining about good things but geesh. I’m tired. However, when I came across this recipe, I knew I had to recreate it. I got this recipe from “La Chef’s Wife” and I’m in love with this dish.

La Salade Tropezienne - a fancy Shrimp, Peach and Goat Cheese salad with a Rosé Vinaigrette

Cook your shrimp. I sauteed mine in a butter garlic and make a circle.

Sprinkle goat cheese. How much? I say measure with your heart.

Thinly slice a mini cucumber and then toss on some thyme.

Grill two peaches for five minutes on 425 degrees and then add to salad.

Let’s make the dressing! Just throw all of these in a bowl and mix and top your salad!

I’m in love with this salad because it’s so fresh and pretty too! I think it’s pretty clear I’m missing the South of France so this dish transports you right there because it’s exactly something that would be on a menu in a seaside town like Marseille.

Thank you for stopping by today. I hope you eat something fabulous!

Fast, Delicious, Balance

Hello again, Friends!

My last three and a half months have been an absolute whirlwind! Contemporary Photography saw its busiest dance season to date. We have been working nonstop! Add in sick kids, two needy huskies, and a house to maintain, it’s been chaos. With all of that, fast cooking is a must.

Spring has sprung and with that I’ve really been craving bright and fresh dishes. This very fast recipe is perfect for a busy weeknight. It’s healthy and well balanced to boot.

what you do:

  1. Cook the couscous as the box instructs (I love couscous in my soul), when its done stir in some pesto.

  2. Cook your chicken however you prefer it. All I did was hammer it flat, heavily seasoned some flour, made sure the chicken was covered, and threw it in a skillet with some avocado oil and cooked until done.

  3. In a separate bowl, add in beans, tomatoes, avocado, corn, and maybe some fresh basil.

  4. Top with pesto, basil, and a squeeze of fresh lemon.

An important note here is that I mostly measured all of this with my heart. Also, feel free to add more chicken and more of everything if you’re feeding more people. This recipe is absolutely going into my rotation and honestly probably took me in the ballpark of 15 minutes or so.

As always, thank you for stopping by my teeny, little corner of the internet.

Have a fabulous day!