AKA, another post that is all over the place about things I want you tell you about…
Last night, I served rosé wine with peach chunks and a sprig of mint…and red pepper hummus with pita bread from the from the grocery store. The peach gives the drink a little flair and I stole the idea from my flairful (spellcheck says that’s not a word) friend, Netta.
She sent me this photo to show me that she uses the little glasses and twig knife that I gave her.
I like the Cotes de Provence wine from Trader Joe’s…a light summer wine…and look at that price and cute bottle!
Sort of along those lines…here is a fun summer read that is filled with anecdotes and recipes…
The recipe for these delicious Lemon Squares with Frosting (that the author’s mom makes) was in the book. This is the best one I have tried!
But I won’t be making them again any time soon as I got sucked into an infomercial and am currently on day five of the…
Twenty One Day FixAutumn has different workouts on the DVDs that can be adjusted to your level. You want to hate her–look at that body–but she is so encouraging. I have to take Advil now just to turn on the remote control.
Made some changes to our bed for summer involving less bed linens… (that suzani shows up everywhere in our house). Try removing a few blankets or pillows to make it easier to make your bed in the summer.
My client, Carolyn, wanted to freshen up her guest room and I suggested Benjamin Moore Glass Slipper.
Looking good, Carolyn! She shined up the brass bed, too, using Brasso and
some elbow grease.
Jan decided to pull the trigger on these fabrics for her blue and white living room…
updates to follow.
Tabouli, a Middle Eastern parsley salad, makes a light and healthy dish for summer. My Aunt Arlene, of Lebanese decent, always used more parsley than bulgar in her tabouli.
She used fine wheat bulgar but my grocery store only had coarse…still good though.
Here is my recipe:
4 bunches chopped flat parsley
2 small bunches chopped mint
1/2 cup softened bulgar
4 green onions chopped
1/2 cucumber, seeded and chopped
1/2 cup extra virgin olive oil
4 Roma tomatoes chopped
1/3 cup fresh lemon juice
salt and pepper to taste
Use a food processor to chop the parsley and mint. Chop everything else by hand. It’s good for lunch the next day, too! As kids, we used to stuff it in Romaine lettuce leaf “boats” and eat it by hand…(taco style) but I forgot to buy the Romaine. Next time.
It’s not all fog here in SF…blue skies pop through every now and then!