I know I'm not alone when I vent about this humid heat wave. High temps are admittedly preventing me from enjoying the outdoors and prompting me to eat more ice cream than a Ben & Jerry's breakup. However, I've chosen to satisfy my frozen fix with local scoops and sips. Try these and out let me know who to add.
Feeling peachy this week? If so, you're in luck.
For an even sweeter end to summer, turn a farmers market bounty into a show-stopping dessert. Ripe peaches caramelize in the oven with a coarse crumble of healthy-ish ingredients, including King Arthur whole wheat flour. As Jeannine of Love & Lemons suggests (who inspired this recipe), serving piping hot with scoops of vanilla bean ice cream.
Makes 8 servings
2/3 cup rolled oats 2/3 cup chopped pecans 1/2 cup whole wheat flour 2/3 cup brown sugar 1 teaspoon cinnamon pinch of salt 6 tablespoons cold butter 8 peaches, sliced
1. Preheat the oven to 350 degrees and brush an 8"x8" baking dish with butter.
2. Use a food processor to pulse the oats, pecans, flour, sugar, cinnamon, and salt. Add the butter and give it a few short pulses until the the mixture clumps together. If too dry, add water one teaspoon at a time. If too wet, add a little more flour.
3. Place the sliced peaches into the dish, sprinkle the crumble mixture on top and bake until the topping is golden brown and the fruit is soft, about 18-20 minutes.
To select the wedding gown is one feat in itself; but to experience a genuine, no-stress, serene shopping trip is a miracle. How lucky Memphis is to have a gem like Maggie Louise Bridal, where every gown and gesture is curated for the best bridal appointment I could have ever dreamed.
The photos below display Maggie Louise's exceptional collection with a thoughtful trendy-traditional mix. Prior to our appointment, I had a phone consultation with owner Molly Farrell where she learned about my marriage dreams, wedding details and style preferences. It was a sweet and sentimental conversation that, upon hanging up, made me feel like I had formed a new Memphis friend.
When entering the boutique doors on a Friday at 4:30 p.m., my busy work week hit me hard. However, the bridal floor hosted only me, mom, Julia, and a bottle of champagne--and that's all I needed. Having the space to ourselves was a breath of fresh air, and Molly's guidance was calm and poised as could be.
Molly walked me through the styles, pointed out the gowns' subtleties, and graced my dressing room with limitless lace and frills. Though I had one look in mind (which I won't disclose until March!), Molly pushed me to pick gowns outside of my comfort zone to twirl in and toy with. The modern, the Cinderella, the conservative -- Maggie Louise had the best of them all. The tight bombshell dress was my sister's favorite...But it frankly wasn't "me!"
I won't give away the final choice, but I can confidently say that it is so exceptionally stunning. I cannot wait to share my Maggie Louise selection -- and I can't express how happy I am to be a Maggie Louise bride!
I've selfishly taken a restaurant review hiatus -- partially due to my real-time raves on Instagram and otherwise due to my excessive eating-out habits that drive me off-track. Thanks to my iPhone camera roll, I am rewinding to review the highlights of Spring and Summer. Nonetheless, these spots are timeless.
In early April, my friend Madeline and I took a girls' weekend getaway to St. Louis, where we lofted at the Marriott St. Louis Grand Hotel and ventured in every neighborhood in between. My closest childhood friend Sami, who attended Washington University in St. Louis, insisted that we try Winslow's Home for brunch. We ventured to the University district and joined the thirty-minute ordering line that felt oddly entertaining; perhaps it was the walls of curated kitchen gadgets and goods, rustic urban decor, or bakery displays of award-winning chocolate chip cookies and pastries.
The locally milled unbleached flour comprised our berry galette, which we snacked on during the wait. The pastry was dense yet so sumptuously light at the same time. Sprinkled with raw cane sugar, the berries' sweet and sour contrast made for a perfect morning bite.
Since it was almost 11 a.m., we opted for more savory entrées at the ordering counter. Avocado toast and kale salad were the winning choices -- simply prepared yet done so right at Winslow's Home. We pleasantly observed local ingredients, clean presentation (with extra grated parmesan), and timely delivery at our marble table for two.
I've been told that the adjacent "Cellar" space offers private dining for up to 36, and the restaurant's dinner menu impresses with ingredients from Winslow's Farm, which sits 35 miles west of the city. Though Madeline and I only dined for one morning, we truly felt "home" at the red-brick establishment. It's a cozy, comfortable feeling that still remains with me.
Summer is made for dinners al fresco with nearby neighbors and new acquaintances. You might not have realized that your July barbecues and patio hangouts were, however, in celebration of an under-appreciated and effortlessly natural holiday--National Grilling Month.
To celebrate, I'm sharing some secrets with my Midtown specialty grocer The Fresh Market for cooking juicy, flavor-packed grilled sides at your next outdoor spread. All you need is begin a well-oiled or "au natural" charcoal grill...and a bottle of chilled white wine, of course.
Ciabatta Bruschetta I am a huge fan of ciabatta bread for the grill, either to load up a tomato mozzarella medley, dip in olive oil or sprinkle with parmesan. To prepare, slice the loaf horizontally and drizzle each slice with olive oil and freshly chopped garlic. Grill for roughly 3 minutes on each side. I love to snack on a few Castelvetrano olives while the ciabatta crisps and caramelizes. The Fresh Market's "Grill Master" Peter Mays recommends to, before serving, sprinkle the ciabatta with sea salt and basil.
Grilled Asparagus + Brussels Bright green vegetables not only look gorgeous, but they also enliven any spread or supper. Not to mention, you'll feel healthier when a few stalks of asparagus are paired with rich grilled entrées and carbs. The key to these vegetables is to coat evenly with olive oil, squeeze lemon while they're sizzling on the grill, and sprinkle with red pepper flakes to serve warm or at room temperature.
Potato Salad To grill, slice red skin potatoes in half inch rounds, drizzle with olive oil, place on grill and cover for about 5 minutes. Flip potatoes and repeat. Roughly chop potatoes and toss with sliced scallions, lemon juice, a spoonful of course grain mustard, salt, pepper and fresh parsley. Serve warm or at room temperature.
This post is brought to you by The Fresh Market. Thank you for being supportive of my sponsors.
Summer screams for simplicity, especially when local produce is at its peak of brightness and flavor. Though I frequent the farmers markets, I'm especially impressed with Whole Foods' local produce selection, which features stunning vegetables, fruits and starches. I plucked a few ears of red corn and a pint of tri-colored sweet cherry tomatoes; and, alas, another 15-minute meal for two was born. Whip this up after work or on a Sunday evening, and don't forget to pair it with a bottle of crisp white wine from Whole Foods Germantown's new selection of wine!
Makes 2 servings
1/2 pound ruby red shrimp, peeled and deveined 2 cups spinach 2 ears red corn, husked 1 pint heirloom cherry tomatoes, halved 1 tablespoon olive oil 1 tablespoon fresh basil, roughly chopped Sea salt and black pepper 2 tablespoons crumbled feta cheese (optional)
1. Brush corn with olive oil and place on a hot grill pan. Cook for five minutes, rotating to grill evenly. Remove from heat and allow to cool slightly before cutting corn kernels.
2. Meanwhile, heat one tablespoon olive oil over medium heat in a pot. Season shrimp with salt and pepper. Add shrimp to pan and cook evenly, flipping after 2 minutes.
3. Add tomatoes to pan, cooking for 2-3 minutes. Add corn and basil, continuing to sauté until fragrant. Then, add spinach and toss until just beginning to wilt. Season combination with extra salt and pepper, and sprinkle with feta. Serve immediately with a crusty baguette and glass of chilled pinot grigio.
This post is brought to you by Whole Foods Market Germantown. Thank you for being supportive of my sponsors!
