{Weekend}

Hey Austin, I've been doing a little exploring and with this triple digit Texas heat, it feels nice to wander in and out of (air conditioned) shops. It feels even nicer if there are cold drinks involved:)

Among the snapshots of my weekend, I discovered a couple South Lamar gems...

• Mockingbird Domestics...This store is a great place to get inspired by local artists. Most of the items are a bit out of my price range, but the hand-made furniture is stunning.
• Henri's Cheese, Wine & Charcuterie...This quaint little cafe had me at cheese:) They serve lunch and offer cheese and wine into the evening hours. This is a must-try spot! Not to mention the funky Austin interior vibes...those pendants (above) had me drooling. 

Also, meet my hunky boyfriend Doug, bestie Andrea (name twins) and her sweet pup BRUCE! We were busy with fixer upper projects, fresh basil recipes and sunset trail walks.  I hope you had a lovely weekend as well!

Cheers.

Summer Dillas!

Summer time is just around the corner (woohoo) and what says summer more than corn on the cob? Answer: corn OFF the cob. This recipe is a fancy twist on your regular quesadilla and a crowd pleaser indeed! It is the perfect sweet, smokey and fresh combination of flavors. Yum! 

All mixed up and ready to spread!

BEST tortillas...ever!

If you want to pretend like you've got the real deal homemade hook-up on your tortillas, you need to try these! I have only seen them in the flour tortilla version...but if you're a breakfast taco enthusiast like myself, these are DElish (with a capital D). Cook them in a pan...adding butter is always recommended...and wah-lah.

I was in a hurry to eat these...

ingredients:

serving size: 3 quesadillas

• 3 ears of sweet corn (1 per serving)
• one 4 oz. log of goat cheese
• 1/2 c. chopped scallions 
• shredded monterrey cheese  
• 6 flour tortillas 
• salt and pepper to taste

make it:

First things first, roasting the corn. It is SO easy and brings out all sorts of awesome flavors. Make sure you are using FRESH corn on the cob. Cut the ends and place it in a bowl to catch the kernels. Use a sharp knife to cut the corn off the cob. Next, place the corn in a large pan and make sure the kernels are not crowded (I did this in two batches). Leave the stove on a medium/high setting and let the kernels sit for 1-2 minutes. Be patient and don't stir! 

Once they have browned and start to smell amazing...remove the corn and return to large mixing bowl. Combine green onions, salt/pepper and goat cheese then set aside.  

In another pan, begin to cook your tortillas. Once you have two tortillas...sprinkle your shredded cheese on one side. This cheese is our quesadilla "glue" since goat cheese is a very soft cheese. Any chance I get to add more cheese..I'll take it!

Spread the goat cheese mixture on the other tortilla. Sandwich together, slice and serve!

This recipe is always a hit! Even if you aren't a fan of goat cheese...I promise you will enjoy these:)

Enjoy this recipe and the rest of your week. Let me know if you get a chance to make them!

*Also, There are some April 15th tax day freebies going on in Austin today. Sonic happy hour all day? Score! Check out other deals on this fellow Austinite's blog!

Watermelon Salad

  

Doesn't this photo make you want to spend the day in the sunshine? I'm a little excited to welcome in the warm weather, if ya can't tell:) I was inspired to recreate a watermelon salad I had at Hillside Farmacy and if you haven't been there, go! I just got some new picnic gear and I'm definitely whipping out this dish for my next picnic potluck.

No silly, we're not taking tequila shots!

Groovy table runner compliments of my great grandmother:)

Ingredients:

• medium sized watermelon (1 inch cubes)
• 1/2 cucumber coarsely chopped
• 1/4 c. chopped mint
• 1/2 c. crumbled feta cheese

For the dressing...

• 2 limes
• 1/4 cup olive oil
• salt and pepper to taste

Make it:

1. After cubing the fresh melon, place pieces directly into a colander to drain the excess juice.  

2. Combine the drained watermelon with the additional ingredients into a large bowl
3. Whisk together the dressing ingredients and drizzle on top of salad.

4. Serve chilled and enjoy!





Okay, it's getting hot outside...we need to listen to our mommas and "stay hydrated" people! This is a delicious way to put a little zing in your day! Lemonade stands got nothing on this...

First of all, we need to talk about Meyer lemons. If you haven't tasted this magical fruit you are missing out, my friend. This is a juicy little hybrid between a lemon and mandarin orange that is the perfect tangy and sweet combination. It isn't as tart as a regular lemon therefore, you avoid the pucker face and shoveling sugar into your glass. Whenever I find them at the grocery store, I do a happy dance.



Behold: Meyer lemons



Ingredients:

• 1 meyer lemon
• 2 tablespoons granulated sugar (I add more because I like mine extra sweet!)
• glass of water

1. Roll lemon on a hard surface so it is easier to juice. Set aside juice.

2. In a glass mix water and sugar together until dissolved.

3. Add the fresh lemon juice

4. Add more sugar, if desired, to taste

5. Top with ice and enjoy!