okay, gang, this week definitely got away from me. so i recycled a father’s day post from last year. hope you don’t mind! it’s actually fun to go back and look at older posts. the blog serves as a diary because i remember each and every photo shoot. sometimes, i cringe when i see old blog posts and the typical “what was i thinking!” springs to mind. but my mindset has always been one of trying something new on for size. if it doesn’t fit it’s not the end of the world. right?! life is too short to live with regrets. especially when it comes to fashion.
this is oscar on most afternoons, lazing on his bed. or he’s checking to see if any deer are lurking close to his yard.
this weekend is Father’s Day. can you believe we are halfway through the year?! all three kiddos will be in town to celebrate so a barbeque is on the menu. i love this time of year when the kitchen moves outside and so does our dining experience. the chicken is spatchcocked (a fancy name for splitting then flattening the bird) for a faster and easier grill time. it’s marinated in rosemary, olive oil, and lemon. it’s all yours, mr. style. i like my skin crispy, not charred…
- 1 chicken
- 2-3 springs fresh rosemary, roughly chopped
- 1/2 cup olive oil
- 2 lemons
- 1/2 tsp salt
- 1/4 tsp black pepper
- Prepare the chicken by removing the backbone.
- In a large re-sealable bag, combine the rosemary, olive oil, juice and rinds of the lemons, salt, and pepper. Add the chicken, turning to coat well. Refrigerate for 4 hours, or overnight.
- When ready to grill, remove the chicken from the refrigerator to come to room temperature.
- Prepare the grill for indirect cooking.
- Place the chicken skin side up on the cool side of the grill. Top it with a brick wrapped in foil for weight.
- Cook for 25 minutes. Turn the chicken over, replace the brick and cook for an additional 25 minutes or until an internal temperature of 160 is reached.
- Remove the chicken from the grill and let rest for 10 minutes. Serve with additional lemon slices if desired.
- FOR THE CRUST
- 11/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup coconut oil, melted
- 1 tablespoon pure maple syrup
- pinch of kosher salt
- FOR THE FILLING
- 1/2 cup canned full-fat coconut milk
- 6 oz. bittersweet chocolate, finely chopped
- 1/4 cup raspberry preserves
- 2 cups fresh raspberries
- Lightly grease a 9-inch pan with a removable bottom with coconut oil.
- In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the prepared pan. Set aside.
- Place finely chopped chocolate in a large bowl. In a small saucepan, bring coconut milk just to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in raspberry preserves. Pour the filling into the prepared crust.
- Garnish the top with raspberries.
- Place Tart in the refrigerator to set and cool completely, about 1-2 hours. Slice and serve.
this t-shirt dress is from Everlane purchased last year. it is one of my favorite summer dresses. ‘cuz this time of year there is nothing like a comfy dress. the good news is there are always new renditions of t-shirt dresses every year. here are a few that caught my eye.
the porch is evolving little by little. new chairs were added this year along with new cushions and pillows. the next step is to paint the inside white, including the floors. and remove the lattice from inside to outside.
all right gang cheers to friday! oscar and i wish each of you a lovely weekend! ollie too.