I think it was a year ago that I first blogged about Lenka, a super sweet Aussie singer whose songs of love and finding yourself really struck a chord with me. It has been a while since I did a full listen of her albums, but recently the itch came back to me. Nothing gets old about her songs, and I especially love listening in the morning for a perfect start to my day. Hopefully this will bring you a perfect start to the Holiday weekend, too.
Guess what guys.
I just received my London address, so naturally you know what I’m up to.
I’m making sure I have an absentee ballot waiting for me so I can V-O-T-E come this fall of course!
While agriculture and the food industrial complex (big words during the summer, I know) are topics rarely the focus of an election, they are important to me. The CSA this summer was a chance to explore a different way to consume the food that grows right here in the US of A. I hope you have enjoyed my documentation each week, and continue to look forward, like I am, to the last few weeks of deliveries before I pack my bags and go to London town.
This week we received yellow and green summer squash in a variety of shapes, red and yellow stemmed swiss chard, funky shaped carrots, an heirloom tomato, a cucumber (that was not around long enough for the photo shoot), a giant red beet, Campari tomatoes (my favorite!!), (pole?) beans, dandelion greens, husk cherries (I have never tasted anything like this, just like a fruit and vegetable hybrid), onions with the greens, and a variety of fruit–like peaches, nectarines, plums, and apples! Goodness, I love New York apples.
For some reason writing this post was not coming easy to me. I kept writing, and rewriting–nothing. Truth is, there is not much to say about this collection, but maybe that is what I like about it. It is basic, the pieces are seemingly classic, but for each look there is a detail that is unique, just slightly different from everything else like it. Kind of like blogging, you can keep writing and writing, and a post is just a post–but sometimes everything just works. Also, oh my goodness. Those shoes!
Here’s to chasing those kinds of moments, whether its fashion or my silly thoughts online. For more, check here at nymag.com.
So all I understand right now is cub scout meets girl, girl meets cub scout, they might like each other a little bit, and holy cow, what a TALENTED cast.
I am not too too familiar with Wes Anderson’s work (cue all of my friends saying, but Emily you’re a Media Studies major, you love film, etc…etc…etc…), but even if I can’t watch every single film known to man, I can sure wrap my head around anything that stretches the ordinary. This is definitely on my list of must see flicks!
If you’ve been following along with my blog, it is no surprise that I am obsessed with shrimp and homemade salsa. I am a sucker for the savory and fruit combination, and with weekly deliveries of all sorts of fruit and vegetables, I certainly have enough produce to chop and put to work. Here is yet another example of fresh shrimp, but with a salsa of cucumbers, plums, and nectarines. Who knew they went so well together!
It’s about time I write a salsa how to post, huh? It’s not rocket science, but with a little encouragement, I could make it happen.
Herbed Lemon Shrimp with Cucumber Stone Fruit Salsa
For the Cucumber Stone Fruit Salsa:
- 3 small yellow plums, diced
- 1 white nectarine, diced
- 2 small cucumbers, peeled and diced
- 3 tablespoons chopped red onion with greens (I had a small red onion with the greens attached on hand, if you do not have this use 1/4 of a red onion, diced with a chopped green onion)
- 2 tablespoons rice vinegar
- 2 tablespoons olive oil
- 1 teaspoon white balsamic
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- pinch of sugar
- salt and pepper
For the Herbed Lemon Shrimp:
- 1.5 lbs uncooked shrimp, peeled, devained and cleaned
- 1/2 teaspoon dill weed
- 1/2 teaspoon dried thyme
- 1 teaspoon packed basil leaves
- sprinkle of white pepper
- 2 tablespoon olive oil
- 1/2 lemon, juice
- Combine plum, nectarine, cucumber, and red and green onions in a medium sized bowl.
- Combine rice vinegar, olive oil, white balsamic, dried basil, dried oregano, sugar, and salt and pepper. Toss in with the fruits and vegetables, and let sit.
- In another bowl combine the shrimp with dill weed, dried thyme, basil leaves, white pepper, olive oil, and lemon juice.
- Heat a pan with some olive oil on medium-high. Add the shrimp to the pan, cooking until the shrimp are pink in color throughout. You can also grill the shrimp if that floats your boat.
- Serve the shrimp with the salsa on top or on the side, and enjoy my favorite dish of the summer.
I intended to post this in the morning, but while I was feeling Up Up Up, my internet was feeling down down down.
But we are back in business, for now at least.
I love upbeat pop music, so naturally I would like this band from Louisiana. This song is my favorite of theirs, it’s cheery and definitely puts me in a great mood for the coming weekend.
Today I ate the opposite of a heathy dinner. I even waited in line for the artery clogging goodness.
I was having major Shake Shack cravings this morning, and my salad at lunch was not enough to assuage it. With a great friend by my side, the line passed by quick and the Madison Square location had ample seating to enjoy a burger and share milkshake dipped crinkle fries outdoors.
But when I came home something a bit healthier was waiting for me, more fruits and vegetables! This week we received carrots, tons of perfectly round baby tomatoes, several cucumbers, a large yellow summer squash, a variety of heirloom tomatoes, plump eggplants, a crinkly cabbage, more swiss chard, shishito peppers (I now LOVE these!), a giant (I think, golden) beet, and a variety of peaches, nectarines, and plums. I think salsa is definitely in our future over here, agree?
I have no idea how those businessmen and lawyers stand the hot weather in their suits. The five minutes I wait for the train in the morning are enough to melt a popsicle or fry an egg. Between a hot commute and a cold office it is a wonder we find something to wear at all.
But it’s a good thing we do.
With fall around the corner I am excited for weather that is a bit more flexible so I can start wearing layers and long hemlines again. If I had my choice I would wear the looks from Sonia Rykiel’s Pre-Fall collection, with respectable hemlines and rich, gem tones, I am a girl obsessed.
I am also quite a fan of the styling of the photographs. Gorgeous looks arriving through the door? If only it was that easy. Check here for the rest of the collection via NY Mag!
I recently read the novel The Perks of Beings a Wallflower by Stephen Chbosky.
In two sittings.
Everyone has been gushing about the book, I knew I needed to give it a try. With a sweet mix of teenage anxiety and an interesting diary-like structure, this novel sucks you in and leaves you practically heartbroken.
Dramatics aside, I cannot wait to watch this film. Too bad I am going to be abroad when it is released!
Do me a solid and let me know if it is truly worth it when it comes out?
For as much as I like salsa it is surprising I don’t even kind of like the jarred stuff. Not even in that, it’s alright once in awhile sort of way. It kind of tastes like ketchup to me, but even worse.
Whenever salsa is in question the best is homemade. Chunky and smooth, either works. Last week we received a couple handfuls of tomatillos and knew salsa was in order. Rather than one, I made two for the same meal. Both of these recipes use very similar ingredients, so you can make both of them or leave the tough decision of choosing which one to go with for the last second. We ate these two salsas together in taco form with chicken, guac, and cheese on top, but there is no reason not to go with seafood or vegetarian options. Grilled portobello and leeks anyone?
Roasted Tomatillo and Peach Salsa
[Adapted from http://www.toigoorchards.com/40.html]
- 1 jalapeño, chopped in half, seeds removed
- 1/3 small red onion, diced
- 1 peach, pit removed
- 10 small tomatillos, remove outer skin, chop in half if too large, and wash
- 1/2 lime, juice
- olive oil
- Toss the jalapeño, red onion, peach and tomatillos with salt and olive oil in a foil lined baking dish.
- Roast in the oven for 30 minutes at 375 degrees.
- Remove from the oven, let cool for five minutes.
- Pour the roasted fruit and vegetables into a food processor, and blend until smooth.
- Add the lime juice, and serve.
Summer Tomatillo and Peach Salsa
- 3 tablespoon pepper, diced (I used a small pepper from the Farmers market, go with what you have and like)
- 1 jalapeño, diced
- 3 small/medium tomatillos, remove outer skin, wash, and dice
- 3 tablespoon red onion, diced
- 1/2 large red tomato, diced
- 1 peach, diced
- 1 tablesppon basil, chopped
- 2 tablespoons fresh lime juice
- 2 teaspoons sugar
- 1 tbls olive oil
- Combine pepper, jalapeño, tomatillos, red onion, tomato, and peach.
- Toss in basil, lime juice, sugar, and olive oil.
- Stir up to combine, and enjoy.