Style at a Certain Age is a lifestyle blog by Beth Djalali dedicated to aging with grace, strength, and beauty.
hello and happy friday, gang! can you believe it’s memorial day weekend?! we are celebrating with a memorial day cookout today. much like our mother’s day post a few weeks ago, we are embracing the changes in our recent day-to-day lives while still engaging in what we would normally be doing, with slight modifications. instead of a neighborhood gathering, it’s just us. but why not still make it special? we have a delicious menu planned, with a fun seasonal cocktail. here’s how to put together a memorial day cookout.
i just love this bright shade of pink for spring, it reminds me of the blooming peonies. this smocked neck top is so comfortable on a warm day, it’s loose, it has a lovely drape and is a dream to wear. paired with white shorts from Ann Taylor, the color pops even more. my top matches today’s blueberry vodka spritz!
the bright white of my shorts just makes the whole outfit feel like summer is here. i purchased these leather strappy sandals last summer and i really like how minimal they are, yet totally comfortable. they have fun stud details along the straps which a little something extra to their simplicity.
i set up a buffet table on the patio with iced tea, water infused with lemon and an ice bucket with wine. with our cutlery and melamine dinnerware in place, we’re ready for a memorial day cookout– family style!
this is an easy recipe and the marinade goes great with any protein you like. pork chops were one of mr. style’s favorites. and crunchy sauteed haricot verts are a perfect compliment to the rich pork. i let the boneless pork chops marinate overnight, which made for juicy, well-flavored chops.
pour all ingredients into a large ziplock bag or bowl, add pork chops and cover. let marinate for at least 2 hours or overnight.
brush your grill with oil to prevent sticking. over a medium flame, grill for about 6-8 minutes on each side. pork chops are done when they reach an internal temperature of 145 degrees.
the haricot verts are delicious served at room temperature, or cold so you can make these ahead of time and focus on the grill.
heat a tablespoon of olive oil or butter over medium heat and add finely sliced shallots. saute the shallots until they are translucent and add the haricots vert. sprinkle a generous pinch of kosher salt.
saute until the green beans are barely al dente, about 3-5 minutes. toss in the pine nuts and saute for another minute or until the pine nuts are toasty and golden. add cracked black pepper and more salt to taste.
how pretty is this cocktail!? such a gorgeous shade of pink, it goes so well with my flowers! a light and flavorful cocktail for warmer weather, you can adjust the ratios for a low abv spritz, or swap white wine for the vodka. you can omit the vodka altogether, swap in lemonade for a mocktail version.
to an ice filled shaker, add vodka, lemon juice and blueberry simple syrup. shake and strain into an ice filled glass, top with sparkling water, garnish with a lemon.
combine all ingredients in a saucepan and bring to a boil. reduce heat and simmer for about 15 minutes, until mixture thickens. strain into a bowl or jar, pressing on the berries with a wooden spoon to extract as much juice as possible. refrigerate until cool and you’re ready to use it.
junior style’s puppy, pax was here to play with oscar and distract him from having his picture taken! we have had quite a stormy, rainy week here in athens, but tomorrow looks to be sunny and warm, which is a welcome change! then more storms are predicted…it looks as though spring came in and is going out like a lion this year. below, i have selected a number of great items for the home, on sale this memorial day weekend, be sure to check it out. i hope you have a bit of sunshine where you are this memorial day. ollie, oscar and i wish all of you a lovely weekend!