there are two things i’m on the hunt for this summer besides delicious summer recipes. cool summer tops and dresses. there’s nothing quite like beating the heat in style. a dear friend is stopping by for lunch today, so we’re dining on the porch. a chic summer top is a must! and i think i found the perfect one from Anthropologie. with vibrant colors mixed with feminine details, i think i’m in love. this top looks gorgeous untucked letting the garment flow with the breeze. but the fabric is light enough to tuck inside a skirt or pants for a more buttoned-up look. this breezy blouse will look fantastic with statement earrings and chic navy or pink pants for date night.
since we’re dining alfresco today a summery pair of shorts were in order. this pair has a fun watermelon design in a seven-inch length. earlier in the month they were seen here with a striped tee and white jacket. today, they look adorable with an easy breezy summer top and pink suede sandals. don’t you just love how simple summer outfits can be?
summer tops are easy and breezy to wear. look for small details like embroidery that will add a little flair.
hydrangeas are one of my favorite flowers. peonies come in a close second. sadly the south is a bit hot for them. so none will be planted in our yard much to my dismay.
ollie is checking out lunch arrangements. or maybe my cute summer top.
today’s cocktail is a cosmopolitan with a twist of lemon. fun fact. the first television show to mention a cosmopolitan wasn’t Sex in the City. it was ER season 4 episode 17 written by Linda Gase.
use a vegetable peeler for the lemon.
- 1.5 ounces vodka
- .75 ounce triple sec
- .75 ounce Rose's lime
- .5 ounce cranberry juice
- Shake, then strain into a martini glass. Garnish with a twist of lemon.
hanging out on the porch is one of our favorite pastimes.
- 3 cups cooked brown rice, from 1 1/2 cups uncooked
- 1 teaspoon oil
- 1 1/4 lb large peeled and deveined shrimp, chopped into chunks
- 1-1/2 cups fresh pineapple, diced (from 2 fresh)
- 5 large scallions, chopped
- 3 cloves garlic, minced
- 1 fresh chili pepper or jalapeno, chopped
- 1 tablespoon soy sauce, or more to taste
- 1 teaspoon fish sauce
- cilantro for garnish
- Cook brown rice according to package directions and set aside to cool.
- If making pineapple bowls, cut each pineapple in half and hollow out both halves to make 4 bowls.
- Cut a piece off the bottom of the pineapple halves to create a flat base.
- Cut the pineapple into small pieces and set aside.
- Heat a nonstick wok on high heat; when hot add oil.
- Add shrimp and cook a few minutes until just opaque, 3 to 5 minutes; set aside.
- Add the scallions, chili and garlic to the wok. Saute about 1 minute, then add the rice and pineapple and stir a few times.
- Add soy sauce and fish sauce, stir to mix all the ingredients and cook another 30 seconds.
- Divide and transfer into the hollowed out pineapples and garnish with cilantro.
lunch is served.
pineapple shrimp fried rice was a new recipe i tried out on my friend judy. she gave the recipe two thumbs up and asked for seconds.
happy friday gang! oscar, ollie and i wish each of you a lovely weekend.