hello hello!
happy friday — i hope you’re all having a wonderful end to a wonderful week. i am thankful for a short break from the go-go-go of the workweek this weekend. it is much needed. i think i may be hitting a mid-second trimester slump. still feeling really good, just so exhausted and finding it hard to focus on the day to day work tasks as my mind is consumed with baby things.
we all know being a mom is a full time job, but i’m starting to feel like being pregnant and prepping for baby is at least a part time job! a happy one, and one i feel lucky to have! — but gosh, it’s a lot.
speaking of moms, happy mother’s day weekend to all the amazing moms and motherly-figures out there! if you happen to be hosting a brunch for your mom, the fruit salad and greek salad recipes in this newsletter would be great, simple additions to a table! add some grilled fish or chicken, some roasted potatoes, or a quiche for brunch… perfection. oh! and don’t forget wil’s cocktail today — it’s an aperol negroni. perfect for the warm weather and a guaranteed hit for all.
a late spring fruit salad
we’re far enough into spring that strawberries are abundant at the farmer’s markets and grocery stores, but it’s still cool enough to find beautiful citrus at the store too! this fruit salad makes use of both for a sweet-but-not-too-sweet bowl of fresh fruit. make sure to serve it very cold — especially if you’re eating outside!
2-3 oranges (i love cara cara oranges for this if you can find them!)
~ 1 qt. of strawberries
1 tbsp sugar
3-5 mint leaves, minced very finely
make it:
peel and supreme the oranges (cut into segments, removing any bitter white pith), then add to bowl
slice all the strawberries
sprint with sugar and mint, mix together well
let sit for about 10-15 min in the fridge. the sugar will pull some natural juices from the fruit and make it so juicy and sweet!
simple greek salad
i LOVE greek salad. it’s a simple and flavorful go-to during the warm months when herbs and tomatoes are abundant. we pretty much always have cucumbers, feta, and olives on hand, so it’s easy to make and a great addition to any meal. i always make a more traditional greek salad, with no lettuce. but you could add romaine if you want! the key is to add at least 2 of the herbs! dill and mint are musts for me personally.
tomatoes (roma are traditional, but any good summer tomato is perfect)
cucumber
red onion
kalamata olives
feta (chopped)
dill, mint, basil, and parsley (pick 2 if you don’t have all)
juice of 1/2 a lemon
good quality olive oil
make it:
chop all ingredients (no measurements — just make the amount you want) and combine with coarse salt and pepper and a generous drizzle of olive oil.
cocktails with wil
**i love gin, but a traditional negroni has never been my thing — too bitter. wil came up with this aperol version and i love it! it’s a simple yet dynamic cocktail that i think you’l love! - lauren**
It is finally spring, which means the Cushman bourbon rule is no longer in effect. The Negroni is a classic Italian aperitif utilizing equal parts gin, sweet vermouth, and Campari. As Lauren mentioned above, she’s never been a fan of Campari (nor have I, it’s a bit too bitter for my palate), she does however love Aperol, usually via an Aperol Spritz. So, try this twist on a classic, drink it outside in the spring sun, and be refreshed! Here’s how to do it:
1.5 oz Gin (I like a drier gin since there’s so much sweetness in the vermouth and Aperol already)
1.5 oz Aperol
1.5 oz sweet vermouth
Combine all ingredients in a stirring glass with ice, stir down, and strain over a rocks glass full to the brim with ice. Hope you enjoy, cheers!
look at that bump! you are growing and glowing my girl <3