Another Monday of black, white, and red! Today I’m wearing my favorite knit black blazer, similar to the one below only mine has these really great gold buttons. I am also wearing a wide belt with my white T tucked in – all with my favorite GAP red pants, similar to the ones below. Have a great week!
I am off today and we are headed to Newport for a long weekend. Our sweet baby girl has never been to Newport so we are excited to show her the sites! We may go to the beach, the kite park, and celebrate my husband’s first Father’s Day. Have a great weekend!
Have you heard who will grace the cover of the ever important Vogue September Issue?!
Um, white bolognese? Interesting, can’t wait to try this recipe…
Missoni Havianas – what a fun collaboration!
Have you heard about Karl Lagerfeld’s cat?!
Father’s Day is Sunday, what are you getting your dad?
I love seersucker for the summer. It’s a light-weight fabric and so preppy – exactly my speed! Here’s some ideas of how to wear seer sucker this summer…
I told you about my Monday Outfit a couple weeks ago…
I love these coral seersucker Sperry Top-Siders.
I just bought these seersucker shorts on sale for $15.
This belt would look great with white jeans and a simple navy tee worn tucked in.
Last, what is cuter than a seersucker bathing suit? I got a similar one for our honeymoon a few years ago.
I told you last week about the first bunch of veggies we got from our CSA… well, we used the garlic scapes this weekend to make a delicious pesto served with shrimp and cellentani pasta.
To be honest, we had no idea what garlic scapes even were when we got them, but according about.com.gardening, garlic scapes are “the ‘flower stalks’ of hardneck garlic plants, although they do not produce flowers. Many gardeners simply toss their scapes in the compost, but garlic scapes are both edible and delicious.” Well that was good to read since we had a dozen of them!
We found the recipe below and it turned out to be great and definitely a more flowery/garlic taste than traditional pesto. If you come across garlic scapes, I would certainly recommend making this.
Rudy’s Garlic Scape Pesto
6 garlic scapes, chopped
1/2 C freshly grated Parmesan cheese
1/2 C freshly grated Asiago cheese
1 Tbs fresh lemon juice
1/4 C pine nuts
3/4 C extra-virgin olive oil (we used less, maybe 1/2C)
salt and pepper to taste
Place the garlic scapes, Parmesan cheese, Asiago cheese, lemon juice, and pine nuts in the bowl of a food processor. Drizzle the olive oil over the mixture. Blend until the pesto is a brilliant green color and smooth in texture. Season with salt and pepper.
Again, we served with grilled shrimp, all over cellentani pasta.
Even though it’s technically not quite summer yet, the weather is so warm, I decided to wear one of my favorite summer dresses today with one of my favorite pair of summer shoes – both similar to these below. Have a great week!
Have a great weekend everyone! I have today off but have to work tomorrow so the weekend is a little interrupted in our house.
My husband and I are suddenly obsessed with watching this show. Do you watch it?
I’m thinking about making these for breakfast Sunday morning, what a great idea!
I’m totally routing for I’ll Have Another again this weekend…are you?
And last…the CFDA Awards red carpet! I just love this dress by Proenza Schouler worn by Alexi Ashe…
I love scallops – they used to be a dish I would only get when out at a restaurant until we found this yummy, easy recipe for baked scallops. The recipe calls for bay scallops, but they are so tiny it really works best with regular-size scallops. They are pricey, so try it out the next time your grocery store or fish market has scallops on sale!
4 Tbs butter, melted
1 1/2 lb bay scallops, rinsed and drained (again, we used regular-size scallops)
1/2 C seasoned dry bread crumbs (we use low salt bread crumbs)
1 Tsp onion powder
1 Tsp garlic powder
1/2 Tsp paprika
1/2 Tsp dried parsley
3 cloves garlic, minced
1/4 C grated Parmesan cheese
Preheat oven to 400 degrees F (200 degrees C). Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish. Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops. Bake in pre-heated oven until scallops are firm, about 20 minutes.