it’s friday, gang! actually, saturday as this is a special edition of fridays with oscar. but we made it through another week. and today’s not just any day. not only does oscar make an appearance but the Nordstrom Anniversary sale is in full swing for those of us who are card members. if you are not a Nordstrom cardholder and would like to learn more click here. there are lots of benefits that come with a Nordstrom card. early access to their anniversary sale is but one.
i know, i know, we’re not quite ready to think about fall clothes. but one reason i love the Nordstrom Anniversary sale is that it’s a great time to stock up on wardrobe basics and splurge on an item or two that you just LOVE. and you can shop online or in-store. i’ll be doing both this year. today, my daughter in law and i are headed down to atlanta to see what’s available in-store. on monday, i’ll share a dressing room diaries post along with a video. yes, we are headed back to YouTube this month after a long hiatus! plus, i’ll post my first draft picks this morning with a follow-up at some point during this mega-monster sale that lasts until august. phew! lot’s going on around here!
there are two exciting events on television this weekend. so we broke out the Pimm’s cup, scones, and jelly, and a few yummy sammies to celebrate the Wimbledon finals. Williams vs. Halep are the finalists for the women’s match. Federer vs. Djokovic are the finalists for the men’s.
- 1 dozen large eggs
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh chives
- 2 tablespoons yellow mustard
- Kosher salt and freshly ground black pepper
- 10 slices white country bread
- In a large stockpot, cover the eggs with water so they are completely submerged and bring to a boil on the stovetop. Turn off the heat, cover and let the eggs cook in the water for 20 minutes. Pour the hot water off the eggs and replace with cold water. Let the eggs sit for 5 minutes. Crack and peel the eggs, place them in a plastic bag and refrigerate until cold, at least 3 hours or overnight.
- Using an egg slicer or a knife, finely chop the boiled eggs. Add to a large bowl. Add the mayonnaise, chives, mustard, salt and pepper and mix until blended. Spread the egg mixture on the bread and make sandwiches. Cut each sandwich into 3 wedges.
- Total time includes the time for chilling the eggs. perfect to make a day ahead!
- 1 loaf white bread (such as buttermilk bread)
- 1 English cucumber (thinly sliced, peeling is optional)
- 2 large sprigs fresh mint (leaves only, chopped or whole)
- 4 tablespoons butter (softened)
- Optional: lemon juice (to taste)
- Gather the ingredients.
- For every two slices of bread, spread both slices evenly and thinly with butter.
- Cover one side of the sandwich with sliced cucumber in one to two layers.
- Add a thin layer of fresh mint.
- Season with lemon juice, salt and/or pepper.
- Put the slices together, cut off the crusts and slice the sandwich diagonally two times to create four triangle finger sandwiches.
- 1 1/2 cups Pimm's No. 1
- 1 navel orange, cut crosswise into thin slices
- 1 lemon, cut crosswise into thin slices
- 3/4 cup firmly packed mint leaves and tender stems
- 1 1/2 cups cold ginger ale or lemon lime soda
- 1 cucumber, cut lengthwise into 8 wedges
- About 3 cups ice
- 1 apple, quartered, cored, and cut into thin slices (or opt for strawberries, about 6, cut into slices)
- In a large pitcher, combine the Pimm's, the orange and lemon slices, and the mint. Chill for about 10 minutes. Stir in the ginger ale.
- Put two cucumber wedges, standing on end, into each of four 1-pint glasses. Fill halfway with ice. Pour in the Pimm's mixture. Push the mint down into the drinks and divide the orange, lemon, and apple slices among the drinks.
- We swapped strawberries for the apple slices and sliced our cucumber in rounds (instead of spears).
oscar was so not into taking photos this week. the photoshoot was late in the day, and he wanted to snooze instead of strike a pose. treats come in handy!
oscar and i wish each of you a lovely weekend!