When I was working in montreal this winter I bought a pair of shoes for seven dollars at a department store. I knew they wouldn’t last me very long but I needed a pair of indoor shoes for my retail job that weren’t hiking boots or running shoes. I’ve been employed by a kitchen here in town and I’ve been wearing those same shoes during every shift. I’ve been working as a baker and also doing a little kitchen prep work and those shoes are now covered in everything from pastry flour to chipotle mayo. This summer has been hard, trying to find time with Matt to remind ourselves why we moved here; the mountains, the air, the two of us. I’ve worked in kitchens before but I found myself having trouble settling in to this one. A big part of growing older is that I am more aware of what serves and inspires me. The work we do everyday should do just that – inspire. I had no connection to the work I was doing and I was desperate for more creativity. I decided it was time to move on, which was a hard decision for me not really knowing where I was going next. I finished my last shift, walked out the door and took off my shoes. I tossed them in the closest garbage can I could find and biked the rest of the way home in sock feet through the cool night air. If we learn to say no more to these things that don’t serve us, for which we have no passion for – we open up a space to say yes to the things that matter most. This is where it starts.
A lot can change in a few months, but so much can also happen in a year. Last year around this time I had my feet up on a couch in northern sweden when I received an email from Sherrie. #drinkthesummer was happening but Matt + I were midway through our summer adventure and being a part of the party just wasn’t going to fit into the plans. Fast forward one year; new town, new home, same liquid dinner party. And this year I wasn’t going to miss out. Sipping on my favorite new flavors, barefoot on the porch. Say no more to the things that no longer serve you, and say heck yes to the things that do.
#drinkthesummer is here you guys, stay thirsty.
With Food + Love | Basil Fig Vodka Smash
A Little Saffron | Beach Bum’s Rum
A Thought For Food | Tarragon Tequlia Swizzle
Downshiftology | Limoncello Prosecco with Blueberries and Thyme
Heart of a Baker | Green Tea Mint Cooler
Hungry Girl por Vida | Whisky Peach Alexander
The Green Life | Spiced Plum Fig + Kombucha Cocktail
Floating Kitchen | Peach Sun Tea + Bourbon Cocktail
Beard and Bonnet | Easy Melon Mojitos
EGD | Backyard Peach Sweet Tea
Appeasing a Food Geek | Basil + Black Pepper Gin Sour
Vegetarian Ventures | Garden Tonic Punch
Nosh and Nourish | Mango Margaritas with Chile Lime Salted Rims
Domesticate ME! | Watermelon-Basil Mezcal Margarita
The Foodie Nurse | Husk Cherry Margarita
my name is yeh | Choose Your Own Adventure Bloody Marys
Sevengrams | Cucumber Gin + Chartreuse Cocktail
Wicked Spatula | Coconut Gin + Tonic
Eat Boutique | Sbagliatos + Homemade Sweet Vermouth
Nutritionist in the Kitch | Healthy Muddled Blackberry Piña Coladas
Chocolate + Marrow | Pequito Verdecito
The Solstice Table | Jalapeno Watermelon Cooler
HonestlyYUM | Watermelon Fresh Herbs + Sotol Cocktail
Seasonal Cravings | Strawberry Lime Gin Rickey
Salted Plains | Frozen Honeydew Daiquiris
The Broken Bread | Honeydew-Ginger Apricot Mojitos
Fix Feast Flair | Ginger-Berry Splash Cocktail
Turntable Kitchen | Summer Cooler Cocktails, Two Ways
Foolproof Living | Blueberry Dark Cherry + Calvados Cocktail
Dessert for Two | Salty Melon Slush
The Wood and Spoon | Honey Basil Margaritas
Milly’s Kitchen | Golden Watermelon Ginger Basil + Tequilla
Heartbeet Kitchen | Salty Watermelon Shrub Elixir
TENDING the TABLE | Raspberry + Fig Hibiscus Cooler
Snixy Kitchen | Lavender Earl Gray Blackberry Ice Cream Floats
The Bojon Gourmet | Vanilla Rooibos Peach Ice Cream Floats
Gratitude and Greens | Hong Kong Style Crushed Watermelon Ice
My Heart Beets | Spiced Pistachio Shake
rooting the sun | Strawberry Fennel Soda
The Modern Proper | Vanilla Plum Shrub
Feed Me Phoebe | Watermelon-Cucumber Kombucha Coolers
Gourmande in the Kitchen | Stone Fruit Thyme Shrub Soda
dolly and oatmeal | Cold-Brewed Shiso + Hibiscus Tea Iced Latte
I am a Food Blog | Cherry Vanilla Sodas
Tasty Yummies | Fig Vanilla Bean Almond Milk
Let’s talk evergreen | Iced Earl Grey Yuanyang With a Hint of Rose
Kale & Caramel | Emerald Beaut Green Spritzer
Earthy Feast | Watermelon Hibiscus Agua Fresca
Now, Forager | Sparkling Plumcot + Purple Basil Shrubs
The Pig & Quill | Brown Sugar Blueberry Pie Shakes
Well and Full | Peach Bubble Tea
Sweetish Co | The Best Frozen Hot Chocolate
holly & flora | Spiced Pineapple Shrub Sparklers with Black Tea + Coconut
Pure Ella | Fresh Mint Tea
Hummingbird High | Watermelon + Mint Agua Fresca
HEIRLOOM TOMATO GAZPACHO WITH FENNEL + ORANGE
I have been on a gazpacho kick every since I made this golden delight. I guess gazpacho isn’t technically a drink but that’s the way I like to see it. I just think it’s the perfect thing to sip on in the august afternoon heat.
I had set out to make this raw using these same flavors, but the raw fennel was just a little too strong. If you have a juicer and want to keep this completely raw, I might suggest juicing the fennel and then blending that with the tomatoes, orange and cardamom and serving it over ice (minus the garlic + shallot). Of course this idea is just coming to me now and I’m thinking that it would have been a delicious alternative had I thought of it sooner – next time. It’s a combination of flavors that taste like late summer with every sip.
Serves 4 as a small sip. Vegan + Gluten Free.
1 tablespoon extra virgin olive oil
1 small bulb fennel
1 clove garlic, crushed and minced
1 small shallot, thinly sliced
4.5 – 5 cups mixed heirloom tomatoes
Juice of one large orange (about 1/2 cup)
1/2 fine sea salt + pepper to taste
Orange zest and reserved fennel fronds to garnish
Trim the ends and fronds of the fennel and remove the core. Thinly slice the bulb. Heat oil in a small skillet over low heat. Add fennel, shallot and garlic to the skillet. You want to cook and soften the fennel without it turning brown or caramelized, add splashes of water to the skillet to keep things from getting dry. Cook until soft and tender, about 10 minutes.
Roughly chop the tomatoes and place in a large bowl. Add cooked fennel, garlic and shallots to the bowl along with the orange juice, salt and ground cardamom. Toss gently with your hands to combine. Scoop mixture into blender (you may need to do this in batches) and blend until smooth.
Pass through a fine metal sieve into a large bowl and refrigerate for at least half an hour.
Serve cold in small glasses and garnish with fennel fronds and orange zest.
Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!