I can’t get enough of stone fruits right now. It’s as if I’ve discovered them for the first time. Peaches and nectarines, soft or crunchy, I’ve been eating them all lately. I made a lovely stone fruit salad today with yellow peaches, cherries, tomatoes French feta, fresh basil and farro. This salad is full of bright summer flavors that just work. Feel free to swap out the peaches for nectarines or French feta for fresh mozzarella or farro for another grain– this salad is totally adaptable and perfect for those lazy summer nights!
Stone Fruit Salad
The perfect summer salad full of peaches, cherries, tomatoes, basil and feta!
Summer at our new house this year has been bountiful, indeed. Audrey’s garden has simply exploded! We have blueberries, strawberries, green beans, snap peas, bell peppers, jalapeños, tomatoes, and even a couple of ever-elusive watermelon!! The verdict is still out as to whether or not those melon will be edible, but a feat nonetheless. We did have a carrot failure. The tops looked great, but the roots ended up resembling something out of a horror movie more than they did a healthy snack. Fiona has been adorably helping to keep an eye on things. Each morning, the first thing she wants to do is head outside to check on the plants. And each morning, without fail, she lights up with joy, exclaiming proudly how everything grew overnight. I have to say. it’s pretty cute. I’m thrilled that she’s such a fan of being outside. Even back in her colicky infant stage, long walks in the cool evening air was the only thing that seemed to calm her down. Her first birthday party was a barbecue in the park. Now that she’s almost three, the idea of a picnic excites her even more than playing in her room, or inside watching television. In fact, our dinners this summer have almost exclusively been outside on a blanket in the garden; or at the very least, out on the front porch. As long as the weather cooperates, that’s where you’ll find us. Fiona with her big glass of milk, and Audrey and I with our cocktails. We’ve found that simple is best for these situations, so a couple Patrón Derbies (or as I like to say . . . Honey, I’m Paloma) usually do the trick. Grapefruit, honey syrup, and Patrón Añejo shaken to frosty perfection – a lovely take on LA’s Griffith cocktail. And if you think that sounds refreshing, I highly suggest hop over to Patrón the Summer and check out all the other recipes being featured. You just might find a Patrón Summer Tour stop in a city near you! Always remember, the perfect way to enjoy Patrón is responsibly.
Clay and I got married almost two months ago. As everyone warned, the weekend indeed flew by in the blink of an eye. We spent our very long flight to our honeymoon the next day trying to remember every detail together. So when we got our photos and videos back, we had so much fun re-living the wedding and seeing every detail we missed.
There were times during the wedding planning process when I just wanted to elope. To start with, I’m not one for wedding traditions– there were so many things that people insisted I had to have but I didn’t understand why. Add the stresses of planning a huge party and I was so over the wedding before it even began. But, the weekend of our wedding ended up being truly incredible. Someone once said to me, this is the only time all of your family and friends you care most about will be together in celebration. And that alone was worth everything– the weekend was filled with so much love, tons of laughter and a few tears (okay, maybe a lot of tears).
When we first embarked on the wedding planning process, we knew we wanted to make our day unique and reflect our personalities in a special way. We did away with certain wedding traditions (like wedding parties and a wedding cake– see below for more on our “wedding cake”). More importantly, we wanted to ensure our guests ate and drank beyond their expectations and walked away with a memorable “Clay and Karen” experience. Of course, food and drinks were a high priority item for us and Miho Catering Co. made every foodie dream come true, everything from a raw bar to a wood-smoked cocktail. After all, everyone came from all over the country to be with us for the weekend on our special day, we wanted to them to have fun! We chose a venue, a private estate called La Chureya, in Palm Springs and Celebrations of Joy, our wedding planner, made it everything go off without a hitch. On Friday night, we welcomed everyone with a Tiki & Tacos welcome party (scroll down to the end of the post for snaps from our welcome party) complete with some of LA’s best tacos, East Side Tacos, mai tais and frozen paletas!
So without further ado, I’m so excited to share with you a full rundown of our wedding weekend. The gorgeous photos in this post are by Luke and Mallory and our super fun video by The Quail & The Dove (Check out the piñata video below). At the bottom of the post, you’ll find all our vendors, who we loved working with– they really made our day come together!
Everyone loves rotisserie chicken. But no one eats it as much as we do in our family. Well, except for maybe Evan and Sarah Rich of Rich Table. After all, their newly opened spinoff was inspired by their family’s favorite weeknight meal. RT Rotisserie is the product of the duo’s evolving lifestyle and practical desire for casual fare – but with the same thoughtful and inspired approach as their acclaimed Hayes Valley restaurant. Erica and I had the chance to taste the menu recently and honestly, it was amazing. Rotisserie chicken, pork and cauliflower are all prepared the same way before serving: with a signature brine of buttermilk, umami powder, garlic, and Douglas Fir, and brushed with a smoked, roasted garlic oil and finished with fresh herbs like dill, shiso, parsley and mint. The standouts, besides the chicken, are the cauliflower and the dipping sauces. An entire head of cauliflower is roasted to tenderness and served over beet hummus – it’s so flavorful, I could easily devour it as a main course. The dipping sauces, which include a Douglas Fir sour cream and an herbaceous chimichurri make you wanna dunk everything in them. They’re that good. We can’t wait to return with our own families!
Alas, the final installment of my Sri Lankan adventure! After we left Sri Lanka’s tea country, we headed north to an area called the Cultural Triangle to see some of the country’s most popular ancient sites. We explored ancient royal palaces, Buddhist temples and the countryside. On this leg of the trip we also stopped in Minneriya Park, where we saw over 120 Sri Lankan elephants! We felt so lucky to have spent a few weeks in Sri Lanka, we easily could’ve stayed there for months. And while we were able to enjoy the beauty of its culture, the friendliness of the people and its ancient sites, Sri Lanka endured a devastating flood in the southern region killing over 200 people and displacing thousands while we were there and recently, a dengue outbreak as a result of the receding floods. We made a small contribution to support aid in the wake of these issues and if any of my posts about Sri Lanka have inspired or moved you, I encourage you to make a donation to the Red Cross. We completely fell in love with this country and I hope I’ve inspired you to go to Sri Lanka too!
Anyone who has traveled to the Yucatan Peninsula of Mexico has probably had cochinita pibil. It is one of the most famous dishes of this region and is one of my favorite Mexican dishes. Cochinita pibil is achiote-marinated pork that has been roasted in banana leaves. The marinade is made of lots of citrus, garlic and achiote paste, which is made of the anatto seed and various spices. Anatto seed is a deep red spice that is used mostly for dyeing and has a very mild flavor despite its vivid color. It is typically served with red pickled onions and fiery orange habanero salsa. From its spicy and tangy flavors to its festive pink and orange colors, this is the perfect summer party dinner for a big crowd!