Good morning! My Five Faves today with Cindy and Annie are varied but I especially wanted to show you what I’m recommending for my client who is helping a distant relative. She asked for my help in designing her guest room into a bedroom for a Ukrainian boy refugee. I’d like your input.
I also have a delicious twist on gazpacho, a summer dress and a television show that we are enjoying.
1. Gazpacho For Breakfast
While in Puglia, Italy, our group went nuts for the gazpacho served at breakfast at our hotel. So much so that we would order it the day before to make sure they had it (they run out of it). My friend, Mercedes believes that this is a very similar recipe.
The difference that makes this Italian one so special is that they serve it with about a tablespoon of diced watermelon, a few peppery arugula leaves and a drizzle of top quality extra-virgin olive oil. So, I will definitely try to duplicate this!!
Here is the recipe if you are not an NY Times Subscriber:
- About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
- 1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
- 1 cucumber, about 8 inches long, peeled and roughly cut into chunks
- 1 small mild onion (white or red), peeled and roughly cut into chunks
- 1 clove garlic
- 2 teaspoons sherry vinegar, more to taste
- ½ cup extra-virgin olive oil, more to taste, plus more for drizzling
- Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
- With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
- Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
- Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.
2. What To Watch: The Lincoln Lawyer TV Series
Howard and I just started this and are enjoying it!
3. Easy Summer Dress
Here I am with our son, Tommy on the Italian east coast (I will do a post on that trip’s highlights this week).
This is a comfortable dress by J. Jill. It comes in Misses, Regular, Petite and Tall. I am wearing a petite medium. The fabric is soft and will be perfect for the hot months ahead.
4. Teen Ukrainian Refugee Bedroom In The US.
I helped Marta from Virginia with another bedroom years ago. She asked for my help again with a bedroom for a distant relative, a Ukrainian boy refugee. He’s fourteen years old and is coming here this summer with his 21 year old sister. His mother and father are doctors and staying in Ukraine.
This uses less expensive items from Target and Amazon and of course, I am not charging her for my time.
Feel free to give us your input!
Shop The Room:
5. Home Depot Carpet Visualizer
It would be nice to have new carpeting in the Ukrainian boy’s bedroom. So, I showed Marta this. She’s going to the store to look at samples. Probably more of a tan color will be better but this just shows how it makes things fresher.
Have you tried Home Depot’s visualizer? It’s easy. You just upload a photo.
If you are new here, each Sunday I share my top five favorite things along with my friends, Cindy and Annie. It’s like our weekly “catch-up” phone call. If you would like to receive this series every week, please sign up HERE.
Let’s see what Annie and Cindy’s Five Faves are this week: