happy Friday everyone! we’ve come to another weekend and it’s been quite a wet one here, in Athens. but that’s ok, because the summer heat will be here soon enough! i have been spending a lot of time lately sprucing up my home and outdoor spaces. in case you missed it, i gave a virtual tour of my living room earlier this week. but i’ve gotta say, it’s been so nice to take advantage of our outdoor space: it extends our living area and provides a great escape from the workday. yesterday, we talked how to wear white. we’re continuing in that theme today, and i’m going to show you how to wear a white summer dress.
we’ve also got an easy frittata recipe courtesy of Ina Garten, with a few modifications by me. luckily my herb garden is ready to supply me with fresh thyme for today’s recipe. we are testing out a prohibition era cocktail called the Last Word. it’s a gin-based cocktail that is light and feels more glamorous than its 4 simple ingredients, perhaps because of its prohibition-era origins.
a white summer dress to welcome the change of season. today’s ootd is an easy, sleeveless shirt dress with a ruffle hem from Banana Republic (similar here and here) to add just a little panache. can’t wait to trot this ensemble to brunch one sunday soon. black jewelry (similar necklace and bracelet) ties into my black and white polka dot pointy toe slingbacks from Talbots (similar here) for an easy chic outfit that’s one and done.
Preheat the oven to 350 degrees F. Grease a 12-by-18-by-1-inch sheet pan with olive oil.
Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and saute for 5 minutes, until it begins to brown. Add the leeks and saute for 5 minutes, until tender. Add the zucchini and thyme and saute for 5 to 6 minutes, stirring occasionally, until the zucchini is tender.
Meanwhile, in a large bowl, whisk together the eggs, half-and-half, 1 1/2 teaspoons salt and 1 teaspoon pepper. Stir in two-thirds of the Gruyere and the basil.
Pour the zucchini mixture in an even, well distributed layer into the prepared sheet pan. Pour the egg mixture over the top and sprinkle with the remaining Gruyere. Shake the pan to evenly distribute the egg mixture. Bake for 30 to 35 minutes until puffed and just set in the center. Allow to sit at room temperature for 5 minutes. Cut the frittata into 30 equal size squares, sprinkle with salt, garnish with the julienned basil and serve hot, warm or at room temperature.
instead of baking in a sheet pan and slicing into squares, i did it one-pan style, in my skillet.
known as a prohibition-era cocktail, the Last Word actually predates the Volstead Act. it was introduced at the Detroit Athletic Club and according to a menu from 1916, at 35 cents, it was the most expensive drink on the menu – which in today’s money, is about $8.22. i brought the cafe table to the front, so i could enjoy the hydrangeas while i sip my cocktail.
combine ingredients, shake with ice and strain into a coup glass. garnish with a maraschino cherry
oscar loves to be in the front yard, watching the people and cars go by. this week he was so preoccupied with all the hustle and bustle he didn’t quite have his FWO game face on… sometimes, we win and sometimes we go with the flow. that’s life! well gang, another friday in the books. june is upon us and i for one am really looking forward to the sunny days of summer. i know oscar is too, he loves to run and play in the backyard! we have a lot of fun content coming up this summer, so you will want to be sure to stay tuned. and remember, i love hearing from you! drop me a line in the comments below to let me know what you’d like to see more of as we stroll into summer. ollie, oscar and i wish each of you a lovely weekend!
is our 40s+ fashion & food contributor. She posts a Daily Look on Tuesdays, writes about Fashion on Thursdays, joins Beth for Fridays with Oscar and shares a new recipe Sunday evenings.
She’s 47, 5’0, and a petite 0/XS.
Kelly also has a food blog called Djalali Cooks, which you can find by clicking the world icon below.