Category Archives: EAT

Watermelon Mint Lemonade

July 5, 2011

Filed Under : EAT - RECIPES

watermelon mint lemonade

I hope everyone had a super great 4th of July!!  I started my 4th off by the pool (laying out, eating turkey hot dogs, getting splashed by my pup) and ended it at the LA Galaxy game (again).  Even though the game wasn’t that exciting (score of 0 to 0), there were lots of nachos, beer, and fireworks and you pretty much can’t go wrong with that combination.

So I’ve mentioned my watermelon mint lemonade both here and here, and now I want to share the recipe!

Watermelon Mint Lemonade:

  • 2 cups pureed watermelon*
  • 1 cup lemon juice
  • 1 to 1.5 cups simple syrup
  • 4 cups water
  • 1 additional lemon to slice into the pitcher
  • a couple handfuls of torn mint leaves
  • a couple handfuls of ice

Basically, you add all of the ingredients to a pitcher, stir it up, and serve.  But here is a more in-depth, step-by-step process:

watermelon mint lemonade

Start by juicing 7-10 lemons.  I highly recommend using a juicer but if you don’t have one, squeezing them by hand will do just fine.

watermelon mint lemonade

Cut up about 1/4 to 1/2 of a large watermelon (depending on the size) and puree it in a blender.  Pour about 2 cups of pureed watermelon (you can pour through a strainer if you want, I usually don’t) into a pitcher.

watermelon mint lemonade

Then add about 1 cup of the lemon juice and 1 to 1.5 cups of simple syrup.  You can make your own simple syrup by adding equal parts water and sugar to a pot and simmering it on the stove until the sugar is dissolved.  Once the liquid is cooled, you have a lovely simple syrup that can be used in just about anything, from lemonades to ice teas to popsicles.

watermelon mint lemonade

Then add about 4 cups of water and a couple handfuls of torn mint leaves.  At this point, I do A LOT of taste testing.  If it’s too sour, I add more simple syrup.  If it’s too bland, I add a bit more lemon juice.  If you can’t taste enough of the watermelon, add some more pureed watermelon.  Once it tastes good, add a few lemon slices so people know it’s lemonade and a couple handfuls of ice cubes to keep it cold.  And then, you have yourself the most perfect summery drink.

watermelon mint lemonade

Enjoy with a pretty straw and lots of sunshine, preferably outdoors with lots of family and friends!

*by the way, you can swap out the watermelon for just about ANY fruit…sigh, I love fruity lemonade.

Planning a Perfect Summer Fete

July 1, 2011

Filed Under : DIY - EAT - INTERIORS - RECIPES - STYLE

Whether you’re planning a red-white-and-blue Independence Day bash or a small barbecue with loved ones, everyone loves a good outdoor party during the summertime.  I’m in the process of planning a dinner party this weekend for family (part 4th of July, part birthday party) and thought I would share some of my ideas for concocting a fun and easy summer gathering:

target string lights

I found these festive string lights on sale at Target.  Not only are they gorgeous to look at, but they add a bit of texture to your decor.  I plan on stringing mine above an outdoor table and lighting them up as soon as the sun goes down.

watermelon lemonade

Nothing is better than a few homemade elements at a summer fete.  It can be as simple as muddling fresh fruit into a carafe of sparkling water to concocting a peach sangria with lemon and orange slices.  If you’re doing nonalcoholic, opt for a fresh-squeezed lemonade mixed with different fruits.  Try it with a combination of watermelon and mint (recipe to come soon!).  If you’re doing alcoholic, definitely make a big bowl of sangria or mix it up with a spicy-flavored margarita, like this cucumber-jalapeno version.

h&m skirt

I just bough this H&M skirt a few days ago and can’t wait to wear it to my soiree.  It’s bright, flowy, and loose; the perfect combo for a hot summer evening!  If you’re hosting a party, always wear something comfortable (no ass-bearing mini skirts and 7-inch heels puuhhhleaseee) because you know you’ll be running around a lot.  Keep it simple and add elements of pizazz to your outfit through color instead.

fruit crisp

Fruit crisps can bake in the oven for up to an hour.  Keep that in mind when you’re hosting a party!  The best thing to do is assemble your fruit crisps earlier in the day and store them in the fridge.  Make sure you store your topping separate from the fruit.  About an hour before you want to serve your crisps, sneak away and put them in the oven.  As they bake, your guests will start to smell the cinnamon-y goodness!

As a general rule, the “crisp” part of the fruit crisp is made up of flour, oats, sugar, butter, a little bit of salt, and cinnamon (some recipes, of course, may be different).  Once you have that down, you can pair it with any combination of fruit!  Here are some of my favorite fruit combos to make into crisps:

  • strawberry & rhubarb
  • blueberry & nectarine
  • apple & pear
  • blackberry & raspberry

Ok now go have yourself a fun, festive, and homemade summer fete! I know I’m super excited for mine!!  Have a great weekend lovelies! xo

Happy Kitchen

June 28, 2011

Filed Under : EAT - INTERIORS

Right now, my kitchen is smiling from ear to ear.  She’s so happy to have 2 new friends to hang out with everyday, especially one that smells real nice and another that makes her lots of yummy desserts:

Peonies: I found these beauties at Trader Joe’s and they are just about perfect.  Besides the fact that they’re gorgeous (and pink), peonies are one of the most alluring flowers because they’re only available for like 5 minutes.  So whenever they’re at TJ’s (i.e. for like 2 weeks out of the year), I scoop up as many as I can!

KitchenAid Stand Mixer: My brother recently bought me this pistachio-colored stand mixer and I about died when he did!  It was my housewarming gift from him – what a good brother!!  He even knew my favorite color.  I guess now I have to make him all of his favorite desserts!

True Food Kitchen

June 21, 2011

Filed Under : EAT

true food kitchen

If you follow my twitter, you may have picked up on my obsession with True Food Kitchen.  It’s a recent addition to the Santa Monica Place mall (they have multiple locations, one being at Fashion Island for all my OC peeps!) and it’s pretty much my new favorite place.  To put it bluntly: the food is damn good.

But not only is the food good tasting, it’s also good for you.  Everything on the menu is extremely fresh, wholesome, and full of vitamins.  They really focus on the individual ingredients and even grow their own herbs and some vegetables on property.  I can’t wait to try every single thing on the menu (even their cocktails are bomb.com by the way).

Foodie tip: for lunch, order a sandwich – they come with a sweet potato hash and a tuscan kale salad.  For dinner, order multiple things and share – you’ll want to try the many different options on the menu, from the wild mushroom pizza to the ahi tuna sliders.

Here are some photos from my last trip there:

true food kitchen

[they grow their own herbs right in front of the restaurant]

[each table has an adorable succulent plant…extra points in my book]

true food kitchen

[heirloom tomato & watermelon salad w/ goat cheese & roasted cashews]

true food kitchen

[corn & ricotta ravioli in a roasted tomato & parmesan broth]

true food kitchen

[chicken sausage pizza w/ tomatoes, fennel, & fontina cheese]

true food kitchen

[strawberry rhubarb crisp w/ vanilla ice cream…I almost passed out when I ate this, it was that good]

Summer Sides

June 14, 2011

Filed Under : EAT - RECIPES

side dishes

I’ve been getting into major side dish ruts lately, have you?  No?  So it’s just me?  I usually focus too much attention on the main course and the sides get totally neglected.  Poor things!

I’ve decided to spice things up a bit and really focus on incorporating new side dishes into my life, using simple recipes and seasonal produce.  So far, I’ve been giddy with excitement over the results.  Here are 2 examples that I’ve been loving recently:

Tomato, Corn, and Avocado Salad: Combine halved cherry tomatoes, corn (fresh or canned), diced avocado, the juice of a lime, a swirl of extra virgin olive oil, salt, and freshly cracked pepper.  Toss it all together and you have yourself one delicious little concoction.

Fingerling Potatoes and Cherry Tomatoes: Saute halved or quartered fingerling potatoes in a tablespoon of extra virgin olive oil on medium-high heat.  Season with salt and pepper.  Stir every so often until the potatoes are cooked through and the cut side is nicely browned.  Add halved cherry tomatoes and allow them to cook for 2-3 mins.  Sprinkle in dried basil and thyme (or use fresh if you have it).  Add in a tablespoon of balsamic vinegar and a tablespoon of white wine vinegar.  Let it cook for a few more minutes and you’re set!  The result is super savory with a little punch from the vinegars.