It’s Friyay over here and we must admit that we love it! We’re returning from a month of travel this week and are excited for the downtime to get things organized and caught up from our adventures. We know for many a five day weekend started today so we thought sharing a festive cocktail would only be appropriate. With the combination of watermelon and lime, it’s festive and celebrates all things summer.
Keep reading for the full recipe after the jump!
Fresh Watermelon Margarita
Makes 1 margarita
1 C cubed seedless watermelon
Juice of two limes
1 T simple syrup
2 oz tequila
1 oz Patron orange liqueur
1 C ice
Wedge of watermelon for garnish
In a shaker, muddle cubed watermelon. Add juice of limes, simple syrup, tequila, and orange liqueur. Add ice and shake vigorously. Pour into a rocks glass rimmed with salt or sugar over ice. Place watermelon wedge in glass as garnish.
Cheers to a long weekend and the height of summer!
This weekend marks a special occasion in the life of Kentuckian. The Kentucky Derby is Saturday and gives us a moment to reflect, to celebrate, and most importantly to remember the horse racing traditions of our great state. Many will put on fine dresses, hats, carrying themselves with beauty and class. While mint juleps are cited as the official drink of the Kentucky Derby, most Kentuckians loathe them and would rather drink bourbon straight or as a mule. This cocktail is an updated take on a Kentucky mule and is light enough for long days in the heat or house parties playing multiple rounds of cornhole. Served with a fresh round of fresh lime, festive straw, and in a mason jar, it’s approachable, fun, and perfectly styled for my old Kentucky home.
2 oz bourbon (we use Bulleit, made in my hometown on the Urban Bourbon Trail)
Place ice in mason jar. Add simple syrup. Pour in shot of bourbon. Stir with long handled spoon. Squeeze juice of lime. Stir again. Top with ginger beer. Garnish with round of fresh lime. Cheers and may your horse win!!
It was time. Our winter pine wreath had sat on the front door for far too long. It was time to welcome in light blooms, neutral feathers, and something fresh as guests entered our home. Using a coupon and some artificial blooms from the dollar store, this wreath is the perfect note of spring for under $10.
Step one: Trim blooms and remove excess leaves. Using floral wire begin to gather your blooms in bunches and plan out wreath. Lay bunches of flowers in a circular fashion until satisfied with composition.
Step two: Using wire or jute twine, attach flowers to wreath.
Step three: Using hot glue, place a dot of glue on the tips of feathers and tuck into wreath.
As a little girl I would obsess over my easter egg craft project. I would wander up and down the aisles of my local Meijer grocery store. Whether it was a simple Paas kit, or marbling, glitter, or wax resists, I would dream about all the creative exploits that would land on the simple substrate of a white eggshell. Any moment for creativity was a welcome sight and regardless of the years that have passed, there’s something about dyeing Easter eggs that brings back a welcome DIY staple. This year we ditched artificial color and ventured into the world of natural dyeing processes. Whether dyed with tea, turmeric, or red cabbage, it’s was a fun project to explore.
Keep reading for the full how-to after the jump!
Naturally Dyed Easter Eggs
A dozen eggs
2 T white vinegar
1 t iodized salt
4 C red cabbage
Coconut oil or butter for resist
Place eggs in a large sauce pan. Cover with water. Set on stove to high. Boil for 10 minutes. Remove from heat and allow to cool. In a separate saucepan, place 4 C of shredded red cabbage. Cover with water and boil for 30 minutes. Strain cabbage and discard, leaving purple liquid. Add salt and vinegar to the cabbage dye. Rubbing butter or coconut oil on the egg, create a resist. Place in dye in small mason jars. Allow to sit overnight for a deep blue. For a paler color, keep in liquid for only 5 hours. Remove eggs from dye liquid. Run underneath cold water to remove the resist. Continue to dab with paper towel for a beautiful sponged effect. Place in a basket or small wooden bowl for the perfect casual centerpiece at your Easter gathering. Until Monday and happy Easter!
Today we’re continuing the recipe roundup with this savory item from our Easter Brunch menu. With fresh vegetables from the farmer’s market, it provides the necessary protein to round out an otherwise sweet (and slightly carb-filled) table. (This is also the perfect brunch dish with friends gathered after a weekly trip to the farmer’s market. Or can be a great Saturday date with someone special. I digress, but you get the idea.) It’s a delicious and easy dish to make, paired with open windows, sunny skies, and slow Saturdays.
Keep reading for the full recipe after the jump!
Crustless Spring Vegetable Frittata
1 carton egg whites
4 oz organic grape tomatoes, cut in half
8 oz organic cremini mushrooms, cut in slices
1/4 C feta cheese, crumbled
1 bunch asparagus, cut into 1 1/2 inch pieces
2 garlic cloves, minced
2 T extra virgin olive oil
salt and pepper, to taste
Preheat oven to 350 degrees F. In a cast iron skillet, add extra virgin olive oil. Bring oil to medium high temperature. Add minced garlic cloves and cook for 1-2 minutes or until cooked through. Place chopped vegetables in skillet and cook for 5 minutes. Pour carton of egg whites. Sprinkle feta cheese on top. Season with freshly ground salt and pepper. Bake in oven for 15-20 minutes or until egg is cooked through. Enjoy