Corn Bread+Favorite Flannel

I have this ensemble i wear every saturday to the farmers market.
Its a combo vintage flannel button down, flip-flops, cuffed jean pants and my LA dodger hat my little Brother gave me… {read: i stole it} It’s a comfy, unassuming, get up for a saturday that says “Hey world! i didn’t put on eye make-up and I’m just here for the cornmeal and peaches”. I like that.

But today when i was getting my ground flour from one of my favorite farmers, he says, “Boy, Megan, you sure like that shirt huh?”
Uh….what? COMEON GUY! you can’t call out a lady when she isn’t trying to impress anybody. Isn’t that cardinal rule number 1 or something?
I look like a slob, true. But you can’t SAY so. right?
Well the whole episode was awkward and i don’t remember what i said because i was thinking about jalapeno cornbread, but i think it was along the lines of “psh..just wanna be like you..” ….oh dear…

The moral of this story is hush your mouth, make cornbread, and don’t insult your farmer. Because that is easier than messing up one’s laundry cycle. Embrace that i’m in a down right rut of “repeating lame outfits” and realize it’s No big deal.

Maybe on the last market of the season, i’ll show up in heels…
that’ll show him.

Cornbread. Add hot peppers, fresh peaches, fresh corn, or keep it plain. This is the PERFECT recipe.

Cornbread:
1/2c. buter melted, cooled
2/3 c. sugar
2 eggs
1 c. buttermilk
1tsp baking soda
1. c fine cornmeal (you can do 1/2 coarse, 1/2 fine, also)
1.c. Flour
1/2 tsp salt

mix dry ingredients. mix wet ingredients. mix them together. pour into a greased 9×9 pan and bake for about 30 mins. @350. or until edges are brown.

if you want to get fancy, heat a 1/4 c. of honey in a bowl and lightly brush the surface of the cornbread after it comes out of the oven.

enjoy
xxoo
M

Summer Lovin’

Hey, you! How’s you’re summer? 

Oh, i know. You’ve been busy. Your days all run together: with working, playing, eating, cooking, craft brewing, sailing, sipping, singing, dancing, swimming, snorkeling, jet setting, wave surfing, shell collecting, bar hopping, barbecuing, , . yeesh…times are tough…

You haven’t bothered with the internets. i mean, WHO has the time. 

Me too. I’m thinking about you, of course. #oops.busted 

It’s too hot to cook, but it is plenty wonderful to eat and drink and be merry [on the beach]

Here’s to summer, and sharing with you, my small slice of it. 

xxoo

M

Manchego+Chorizo

Cheese: the most edible poetry

Cured Meats: a close second

The time I spend [collectively] at Cheese counters can be counted in hours. Furthermore, I’m embarrassed to know that fact about myself…

But– for. real. It’s impossible to decide. Endless choices are the worst. I want this kind, and that kind AND the one they’re sampling because it’s covered in fruity chutney. Also olives. Possibly some cured meats. And NOW I need crusty bread, God love it, because I am NOT AN ANIMAL and can’t eat cheese with my hands!

*note: i have, indeed, eaten cheese with my hands.

Whatever. You get it, I get it. 

So this new made-up series is called “Ahoy, Mateys! Flavor pairings you can SEArtainly trust.”

kidding. It will SEArtainly NOT be called that. i apologize.

Just absorb this list into your sub-conscious and the next time your cheese monger asks you, “*eye roll* What else, Guidarelli?” You can answer him confidently, curtly, and well informed, “I’ll take the Manchego and Chorizo today, Roger. And none of that lip”.

That’ll show him. Nosy, friggin, Roger. 

Manchego and Chorizo. Smoky, salty, creamy, gamey. Its a give and take between them. The cheese has a sharpness that is answered by the spiciness in the sausage that is cooled by creaminess then explodes in paprika. 

Its a dark and lovely thing. Meat and Cheese.

Eat this, drink wine [a rioja, perhaps?] and pretend you are away on a lovely Spanish adventure.

til next time,

Ciao

M

xxoo 

Lady Blue [watermelon+blueberry cocktail]

meet Lady Blue

a sophisticated gal with legs for days and a Master’s Degree.  But down deep there’s a delicious secret involving Spring Break ’92 and lime.

Lady Blue is a cocktail who, the more you get to know, the more flavor profiles you discover. She’s deep. On the surface you think, “Oh, hey there sweet summer drink! you’re so fizzy you tickle my nose! let’s go tan”

but then you get hints of the basil simple syrup, the deep maceration of the berries, the esters from the rum, and then its like, “Whoa…is this a Hemingway novel or what?!”

Happy Summer. Be it Deep and Brooding and absolutely Divine.

xxoo

M

LADY BLUE COCKTAIL:

1 small watermelon (or chunks of watermelon. depending on how many you plan on making. you need about 1/2 c. fruit mix per cocktail)

basil syrup

1 1/2 oz. rum or gin

blueberries

lime wedges

mint leaves

ice

tonic

Slice up a watermelon and liquify it in the blender.

in a small sauce pot add 1 cup water and 1 cup sugar. bring to a boil. take off heat and steep a handful of basil leaves until the syrup is at room temp. discard leaves or save to add them to your drink.

in a pitcher mix blueberries, watermelon and simple syrup to taste.

In a glass fill with ice, pour liquor over ice. top with 1/2-3/4c. fruit blend. top with tonic or soda water as desired. bruise mint leaves, stir in. Squeeze lime wedge over  top.

Enjoy!

Morning Metallic

Sometimes, a girls just gotta spend her Sunday morning painting her nails, watching Flight of the Conchords, and drinking smoked chickory coffee. Then after that, sometimes a girls got enough sass to hit the town solo. Fierce and Fabulous. Just sometimes Xxoo

Sometimes a girl.orders a sandwich with crispy shallots. Outrageous good.

Sometimes a girl takes sleuth like photos on the train of the shy gentleman with silk flowers.

And of herself 🙂

Tomato Salad+Heirloom Carrots

I have been living a series of “firsts”. Its rather exciting. This is my first humid summer, my first season of daily markets, my first trip to the Cape. I’m loving it.

This whole “Humid summer” thing is particularly sticking with me. Literally. Cold showers be praised! Oh boy, do I appreciate air-conditioned public transportation. Especially since all i’ve been rocking is a small and slightly unpredictable desk fan from the 1950’s and frozen washcloths. #classic

But the plus side is that I am starting my summer novel rotation. Stories of the south, and iced tea, and fireflies, and creole magic. sigh… love it. One must read seasonally just as one eats seasonally (or so i’m convinced)

It’s too hot to cook anything. In fact, i lament making my coffee in the morning. But a girls gotta do what a girls gotta do #firstworldproblems

I have transitioned into the “summertime luncheons” phase of the year. Days made up of cold salads, iced aperitifs, and fresh mild cheeses. Throw in a couple slices of baguette and you’re set for life. Seriously.

xxoo M

happy summering

 

 

Heirloom Carrot Salad:

1 bunch carrots peeled and cropped

small handful of parsley (or mint or tarragon OR all three)

salt

pepper

sprinkle (approx 2 tsp.) apple cider vinegar

a good glug of Olive Oil

(Combine everything in a bowl and let sit in the fridge or at room temp.)

 

Tomato Salad:

3 small tomatoes

small handful of Basil (chopped)

1 good glub olive oil

 

(Cut tomato in wedges, sprinkle with pepper, basil and olive oil. Serve alongside mozzarella with garlic and bread)