1. Brew at the Zoo 2011

    Ventured on over to the National Zoo Thursday evening to drink with the animals. Last night’s Brew at the Zoo offered sampling of 40 microbreweries, complete with good weather and live music. Aside from the occasional drunk guy in a suit hitting on you, it was a good time. 

    {would you like a side of beer with your emu?}

    {what I learned: boys do not like to hold poses for too long. don’t they understand I am creating memories here? memories, people.}

    {matching tomato tops and prom poses}

    {apparently I’m the only person on this planet who hasn’t had Woodchuck? at least that’s what I’m told. my favorite sampling of the night, I may have gone back for seconds… or thirds}

    {thumbs up to being overserved}

     
  2. summer dinners are the best. no cooking and the freshest flavors. baby romaine, fresh sweet corn, baby portabella, goat cheese, local tomatoes, grilled salmon, olive oil, red wine vin, salt + pepper.

    salad secret: do yourself a favor and get Trader Joe’s 21 Seasoning Salute, toss a few shakes on your salad, add olive oil and vinegar and boom. delicious, light vinaigrette.

     

  3. Salvatore Ferragamo Shoulder Bag

    Let’s file this under, “Things I Want But Will Never Have”

    (Source: ferragamo.com)

     

  4. Recipe: Tomato, Mozz, Avocado & Basil Salad

    Lovingly borrowed this recipe from Everything Fabulous. A Mozzarella, Tomato and Avocado salad that is a perfect for this summer heat that we recently got pounded with.

    • 1 container cherry tomatoes, cut in half
    • 1 carton fresh mozzarella cheese pearls, drained
    • 1 avocado, peeled and diced
    • 1/3 cup basil, julienned
    • 2 tablespoons fresh parsley
    • 1/4 cup lemon juice
    • 1/4 cup olive oil
    • salt and pepper

    In a large bowl, combine tomatoes:

    Toss in the mozzarella, fresh basil and parsley (add glass of wine):

    In a small bowl - or in my case, glass - whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.

    WARNING: this hour of letting the mixture sit in the fridge will seem like eternity. Refer to glass of wine and find something good on TV. Just when you think you can’t possibly wait ten more minutes, smear some olive oil and garlic on fresh bread, and pop in the oven for 5-10 minutes.

    Prepare your nostrils for some serious uh-mazing scents…

    Just before serving the salad, stir in the main event (avocado):


    Toss it all together. Pour (and I use the term ‘pour’ quite literally here) over the toasted bread, and for the love of god, EAT.


     
  5. The first time I made this flavored water, I drank a gallon of it over the course of the day - granted it was in July in South Carolina, and I was living in a house with limited-to-no air conditioning, but still. It’s that good.

    Slice up half of a cucumber, cut up lemon wedges, and grate fresh ginger (just a little, this can get too spicy real quick) into a pitcher. Fill with ice cold water and stir. 

     
  6. Mmmkay Spring, let’s do this thing. {via coffee talk}