It’s hard to believe we’re already stepping into May, but here we are—with sunnier days, longer evenings, and plenty of reasons to savor the season. I always find this time of year energizing; the change in light, the soft green buds, and a fresh start in the calendar feel like permission to slow down and enjoy the simple things. May will also bring the birth of my first granddaughter, and I am so excited to become a Bebe! Today on Fridays with Oscar, we welcome a new month with two delicious recipes and casual, spring-ready looks that celebrate the lightness and joy of May.
Beth’s Outfit to Welcome a New Month
J. Crew Linen Tunic | White Wide Leg Denim | Isabel Marant Belt | Suede Schutz Sandals | Similar Turquoise Earrings
Spring calls for lightweight layers and soft textures, and this look is a go-to favorite of mine. I’m wearing a classic Linen Tunic from J.Crew paired with White Wide-Leg Denim from Ann Taylor—easy, breathable, and effortlessly chic. The Suede Schutz Sandals and turquoise earrings add just the right pops of texture and color, while the Isabel Marant Belt pulls everything together with a polished finish.
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Kelly’s Outfit to Welcome a New Month
Sézane Bettie Skirt | Cashmere Shrunken Tee | Milano Fisherman Sandal
This look is one of my favorites for warm May days—it’s equal parts relaxed and refined. I’m wearing the Bettie Skirt, from Sézane, with a classic cashmere shrunken tee from J.Crew, which feels light but still put-together. The Milano Fisherman Sandal from Madewell keeps the look grounded and comfortable, perfect for a slow afternoon or a walk through the farmer’s market.
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Recipes to Welcome a New Month
The Rosebud Cocktail
There’s something about spring that calls for a cocktail as pretty as it is refreshing. The Rosebud is light and floral—perfect for sipping on the patio or toasting with friends. It’s the kind of drink that feels like a gentle nod to the blooms just starting to open.
The Rosebud
Ingredients:
- 3 ounces vodka
- 1 ½ ounces Cointreau
- 1 ½ ounces fresh lime juice
- ½ ounce simple syrup
- 4 dashes Angostura bitters
- 2 dashes rosewater
- 6 slices of cucumber
- 10 fresh mint leaves
- Pinch sea salt
- Rose Petals for Garnish
Instructions:
- Muddle the cucumber, mint, and simple syrup in a shaker (or skip muddling for a blush-colored cocktail). Add remaining ingredients and ice. Shake and double-strain. Garnish with a floating dried rosebud or rose petal.
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Crab Toasts with Asparagus
This dish is spring on a plate. Bright, crisp asparagus pairs perfectly with sweet, delicate crab atop crusty bread—it’s light, flavorful, and just a little decadent. It’s an ideal starter for a spring brunch or an alfresco lunch in the garden. For another great spring asparagus recipe, check out the Asparagus Tart from last week’s Fridays with Oscar.
Crab Toasts with Asparagus
Ingredients:
- ½ ounce dried porcini mushrooms about ½ cup, finely ground
- 1 large egg yolk
- ¼ cup plus 3 tablespoons hot water divided
- 2 ½ teaspoons dry sherry or white wine
- 2 teaspoons kosher salt divided, plus more to taste
- ½ teaspoon Dijon mustard
- ¾ cup extra-virgin olive oil
- ¼ cup rice vinegar
- 1 tablespoon granulated sugar
- 4 ounces asparagus trimmed and thinly shaved on an angle (about 1 cup)
- 12 ounces fresh lump crabmeat picked over
- 3 tablespoons sour cream
- Lemon zest plus 2 ½ tablespoons fresh lemon juice divided
- 6 small sourdough bread slices about 3/4 inch thick, toasted
- Thinly sliced chives for garnish
Instructions:
- Combine finely ground porcini mushrooms, egg yolk, 3 tablespoons hot water, sherry, ½ teaspoon salt, and mustard in a food processor. With the processor running, gradually drizzle in oil, and process until mixture is creamy, about 45 seconds, stopping to scrape down sides as needed. Transfer to a small bowl, and season with salt to taste. Set mushroom aioli aside at room temperature until ready to use.
- Bring rice vinegar, sugar, 1 teaspoon salt, and remaining ¼ cup hot water to a simmer in a small skillet over medium-high heat, stirring occasionally to dissolve sugar. Remove from heat, and stir in asparagus. Let stand until asparagus is slightly softened, 5 to 8 minutes. Drain asparagus and pat dry with paper towels.
- Gently toss together crabmeat, sour cream, lemon juice, and remaining ½ teaspoon salt in a medium bowl. Fold in pickled asparagus, reserving about ¼ cup asparagus for garnish.
- Spread mushroom aioli evenly over each toast slice (about 2 ½ tablespoons each). Top evenly with crab mixture (about 1/3 cup each). Garnish with reserved ¼ cup pickled asparagus, lemon zest, and chives. Serve immediately.
Did you make this recipe?
We’d love to see! Tag us @styleatacertainage
Welcome a New Month, Cheers to May!
May always feels like a fresh start, and it’s the perfect time to lean into simple joys—light meals, easy outfits, and a moment to pause before summer begins in earnest. Whether you’re toasting the weekend with a Rosebud or just enjoying a quiet moment in the sun, we hope today’s post inspires you to greet the month with open arms. Here’s to welcoming a new month with style, flavor, and, of course, Oscar by our side. Oscar, Ollie, Kelly, and I wish you all a beautiful May weekend!
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