Happy Saturday, everyone! This week’s list features some fun weekend projects, a couple of really good articles, my current cocktail crushes, and a mini recipe roundup for fresh summer salads.
As you probably noticed, I’ve stopped doing my usual “Movies and TV” list. This is because I’ve been so busy this past couple of months that I honestly haven’t had time to watch anything. Instead, I thought it would be a fun idea to share some of the projects I’ll be working on this weekend. Who knows? You might be inspired to try some of them along with me.
- I saw this article in Saveur about how to make your own amari, and I might give it a shot this weekend. Amari are Italian liqueurs made with all kinds of delicious things like herbs, citrus, and roots. As the name indicates, they are supposed to be bitter and act as either aperitivi (appetite openers) or digestivi (aids to digestion). They are great served over ice during the summer. I have a ton of interesting roots and spices lying around because my husband has made his own bitters in the past but, if this is your first foray into making amari, you might need to spend sometime online shopping for ingredients. If you are not ready to commit to such an involved project, you might want to try making your own berry- or vegetable-infused syrups instead. Here’s one I made using rhubarb and raspberries.
- In addition to cooking, I love knitting. I’m currently working on this linen tank top from Quince & Co., and I’m loving every minute of it. If you are new to knitting and would like a recommendation for an easier linen pattern, just leave me a comment below, and I’ll send you a link to one. If you an “adventurous beginner” knitter like myself, then this pattern is perfect for you.
Long Form Journalism
- A few weeks ago, I wrote about my most recent trip to England and about the wonderful beer that they have in the UK. If you are not familiar with “cask” or “real” ales, you should check out this article in Punch Magazine. They not only explain what makes this English beer so special, but also talk about some of the challenges to making and marketing it in the U.S.
- This article from Harper’s Magazine made me tear up a little bit and appreciate my health and, well, my ability to chew and swallow things. It’s a harrowing account of the author’s fight with throat cancer, which left him unable to speak or eat.
- I love spicy margaritas, so this cocktail from Foolproof Living immediately caught my eye. I would totally skip the margarita mix though and infuse some tequila with both the jalapeño and cilantro. If you are not sure how to do it, check out this post where I explain how to make cilantro-infused gin for a martini.
- Mmmm. Caipirinhas. They are tart, refreshing, and light. This one from Half Baked Harvest features grapefruit and mint, which is perfect seeing that my mint plant is going insane at the moment.
Mini Recipe Roundup: Summer Salads Edition
A couple of weeks ago, I did a mini recipe roundup for Popsicle Week and people really seemed to like it. I’ve decided to make a weekly thing, so let me know what other themes you would like me to do.
- I recently posted a picture of my own version of this sweet cherry, purslane, and feta salad from The New York Times on my Instagram account. It is seriously my new favorite summer salad, especially now that cherries are in season. My husband doesn’t like strong tasting or smelling cheeses, so I used fresh mozzarella instead, and it came out great. If you can’t find purslane, you could substitute it with arugula.
- Every summer, I make the mistake of buying a few ears of locally-grown corn. After that initial, innocent purchase, there’s no turning back: I must have fresh corn every single day for the rest of the summer. My favorite way to enjoy it is in a tasty corn salad like this one from As Easy as Apple Pie. It’s spicy. And it has avocado in it. Need I say more? If you want to take up to a whole another level, go ahead and put some chopped peaches in it.
- I spend the first half of summer stuffing my face with berries and the second half with stone fruit. I don’t discriminate when it comes to stone fruit but, if I had to pick a favorite, I would probably pick nectarines. This Nectarine, Pistachio, and Goat Cheese Salad from Vanilla and Bean looks like the perfect way to make use of all of those beautiful nectarines and of all the wonderful greens that are currently available at farmers markets.
- Now that we are on the topic of stone fruit, let’s talk peaches. Grilled peaches to be exact. Grilling fruit brings out all the wonderful sweetness in stone fruit and adds just the right hint of smokiness. Rather than eating it with ice cream (tempting, I know!), why not use it in a fresh and delicious salad like this one by Winslow & Co.?
- Last but not least, I present to you The Boozy Oyster’s own Tuna Salad with Chipotle Mayo. Because sometimes you need a little protein to get you excited about a salad. Take advantage of all the fresh greens that are currently in season to make it even more delicious.