Imaginary Getaway

I'm so wishing for a weekend getaway. While searching for places to explore, I've inevitably ended up on a distracted tangent and I'm reading my favorite blogs instead. But how lovely are these photos? This is what I'll be doing in my imaginary world today. Morning, Noon & Night.

this morning

this afternoon

tonight

source: pink wallpaper

Summer Salad

I made a tasty summer salad this week with some pretty white & green beans from the farmers market. Pairs perfect with a quesadilla (one of my many cravings).

*trim and cut beans into 1-1.5 inch pieces

*quickly cook beans in boiling water for 4-5 minutes

*drain water & let beans cool in an ice bath to stop cooking

*dice a shallot

*crumble some queso fresco

*toast some pepitas seeds (I prefer mine toasted, but it's not necessary)

*dressing: zest of half a lime, juice of one lime, a little olive oil, tiny bit of agave nectar (sugar will do), salt & pepper

*mix together and enjoy!

p.s. I ended up throwing some avocado on there at the end. Optional, but when isn't avocado a good idea?!

Botanicals

I spent a day at Phipps Botanical Gardens this weekend. All the gardens were lovely in their own way, but my favorite was the orchid and butterfly garden. There is something just magical about little butterflies flying around everywhere. Made me feel like a little kid.

Oh, and I had another helping of peach cobbler. Twice in one week- not bad at all. I will be buying more of those fuzzy duffers at the farmers market today.

Peachy Peachy

I wasn't lying when I said I stocked up on peaches this week. In addition to eating a few peaches throughout the day, I make something yummy with these juicy, fuzzy fruits. I had the pleasure of having my grandma in town this week and yesterday we spent the morning baking an old-fashioned peach cobbler. It was scrumptious, although I tend to fancy a little more crumble with some oatmeal and brown sugar.

Next up, peachy preserves... my grandmother's specialty. Simply wash, peel and slice the peaches. Combine the peaches with sugar (1/2 c sugar/1 cup peaches) over low-medium heat and stir constantly while boiling until you have a very syrupy mixture. Fill hot jars with preserves and make sure the the tin top seals. My favorite way to serve peachy preserves... over vanilla ice cream. Simple.

Peaches, Peaches, Peaches!

Holy moly, I just meandered through my favorite farmers market in town and came home with a huge basket of local, juicy and delicious peaches. I know it's a bold statement, but I'm pretty sure I just tasted the best peaches in the country.

Nothing say's peach season when you have to step outside to eat your peach on your porch because you have juices running down your arm (and in my case, there is a puddle on my ever so large belly). Tonight on the menu: grilled peaches with vanilla ice cream. Tomorrow: peach and blueberry tart. Any other suggestions?!

Tunes for Tuesday

photo

Okay, okay... the only man I truly love is my husband. But then there is Jim James (aka: Yim Yames). In my imaginary world, he is my other honey. NPR is streaming his Newport Folk show from last weekend... 1 hour and 33 seconds of pure bliss. Enjoy.

August. Really?

Gosh, Summer is just flying by. These photos embody the season and are just simply, beautiful. Hope the rest of your summer is filled will lazy days laying in the grass, firefly evenings and the buzz of cicada. Happy August!

photos