are we ready for the long Easter weekend? i am, i am! so we’ll keep it short and sweet today. don’t worry, mr. style and i rustled up a recipe or two. and we cranked the grill for good measure. our patios are slowly coming to life. a landscaper stopped by yesterday to draw up a plan for our backyard. fingers crossed this one will stick with the project. we’ve met with not one but three landscapers since we moved in three years ago. and then they disappear… why georgia, why?
oscar is always at the ready when it comes to his backyard. and i’m happy to join him when the weather permits. this week has seen temps range from mid-sixties to eighties. and my outfits have been all over the map. today, i’m wearing a cute graphic tee from J.Crew, jean skirt (old similar here), and an adorable featherweight wrap that’s perfect for throwing on when the sun dips down.
love variegated geraniums.
a salsa garden nestled next to the grill. tomatoes, peppers, and herbs.
a hammock is a must for lazy summer days. this is mr. style’s favorite piece of furniture.
- ¼ cup honey
- 2 Tablespoons lemon juice (about 1 lemon)
- 2-3 cloves garlic, minced (about 1 Tablespoon)
- 2 teaspoons soy sauce
- 4 boneless pork chops (3/4-1" thick)
- salt and pepper, to taste
- 2-3 Tablespoons olive oil
- To make the glaze, whisk the honey, lemon juice, minced garlic, and soy sauce together in a bowl, or shake it up in a jar. (This step can be done ahead of time and stored in the fridge until you're ready to cook the pork chops.)
- Crank up the grill or heat 2-3 Tablespoons olive oil in a large (12") skillet over medium to medium-high heat, until the oil shimmers.
- Season the pork chops on both sides with salt and pepper. Carefully add them to the skillet and let them brown (3-4 minutes).
- When they're nicely browned on the first side, flip them over and sear the second side, 3 minutes.
- Reduce the heat to medium-low and add the glaze. Use a spatula to scrape up the browned bits on the bottom of the skillet and stir them into the glaze.
- Allow the chops to simmer until cooked through, about 4-8 minutes, depending on their thickness.
- When the chops are done (see notes below on temperature), remove them to a plate.
- Continue to simmer the glaze until it's thick enough for a spatula to leave a momentary trail if you scrape the bottom of the pan (about the consistency of pancake syrup).
- Pour the glaze directly over the chops on the serving plate, or serve it on the side!
- I marinate the chops in the glaze before cooking.
- 2 heads of broccoli
- 1/4 cup mayonnaise
- 3 tablespoons olive oil
- 1/4 cup lemon juice
- 2 tablespoons fresh rosemary, chopped
- Toss the broccoli with mayo and a little olive oil. Broil or grill broccoli until it is charred all over; sprinkle with salt, and squeeze fresh lemon and rosemary on top.
this easy and delicious charred broccoli recipe is from Malibu Farm Cookbook.
pork chops, charred broccoli, and brown rice. perfect summer dinner.
- 2 ounces gin
- 1 ounce fresh lemon juice
- 2/3 ounce simple syrup
- Small bunch basil leaves (about 10)
- Basil sprig, for garnish
- Muddle basil leaves with lemon juice and simple syrup. Add ice and gin and shake. Double-strain into a chilled cocktail glass with ice. Garnish with a basil sprig.
a gin basil smash is perfect for a warm summer night. it’s refreshing and goes down smooth.
all right, gang. let’s get this long weekend started. oscar and i wish each of you a lovely Easter weekend. He has Risen!