there were several readers that made me promise to visit this beautiful garden one more time before summer’s end. aren’t these zinnias bursting with vibrant color? there’s no comparison to nature’s bounty.
it’s friday and my mood is as laid back as my ootd. every once in a while i love to flirt with a boho vibe. ralph lauren the king of classic has a fab bohemian side to his designs. this top has a high-low hem a little sass and grommets that give it an edge. similar tops here, here, and here.
come summer, i always have at least one pair of pants with a jazzy pattern. similar here and here. long hot days just require a certain amount of fun even with our outfits. it’s all about casual ease this time of year. and i’m loving it. just as much as i’ve been loving neutral color palettes
although we do have to be mindful not to take oscar on his walks under the hot noonday sun. typically, we head out early in the morning then again late at night when the temps are cooler.
this weekend we’re heading to atlanta to pick up one of our sons from the airport. he’s been on the road the past two weeks with a pit stop in san francisco to visit his big brother. now, it’s our turn to see awesome andy a nickname he’s had since college. i have to admit i’m never happier than when my family is gathered together under one roof. but i have to get my act together and figure out a few good summer dishes to serve up. then it’s off to the super market to stock up on groceries once the menu is in place. when in doubt i always turn to barefoot contessa. i don’t think i’ve ever made anything from her vast array of recipes that i didn’t like. rum raisin pudding sounds pretty darn good on a hot summer evening. but it never lasts long at our house if one of the boys are home. take a peek.
- 3/4 cup raisins
- 2 tablespoons dark rum
- 3/4 cup white basmati rice
- 1/2 teaspoon kosher salt
- 5 cups half-and-half, divided
- 1/2 cup sugar
- 1 extra-large egg, beaten
- 1 1/2 teaspoons pure vanilla extract
- In a small bowl, combine the raisins and rum. Set aside.
- Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
- Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.