 This time of year, we Southerners develop a very particular set of survival skills. We park in the shade—even if it means hiking an extra mile to where ever we are going.🚙 We carry coolers in our cars just to get butter home from the grocery store before it melts.🧈 We know exactly which restaurants have the coldest air conditioning and heaven help the person who suggests turning on the oven for more than ten minutes. 😂 Bless our hearts.💛😅  When the thermometer starts flirting with triple digits, I start dreaming of meals that are cool, fresh and just fancy enough to make me feel like I've escaped to a charming little seaside cafe with a beautiful tropical breeze. If I can't beat the heat I might as well eat something delicious while hiding from it in the air conditioning.😂 Scallops have always seemed like the Southern belle of seafood to me. They're elegant without showing off, sweet without trying too hard and they clean up nicely with a nutty, pistachio filling. Nestle them on a bed of crisp greens with slices of fresh grilled fennel and a bright orange vinaigrette and suddenly you've got yourself a meal worthy of the fanciest sea side restaurant. Every bite is of this delicious salad is a little sweet, a little savory and a welcome reminder that not every Southern meal has to leave you needing a nap.😅  Pistachio Stuffed Scallop Salad 12 large sea scallops 1 small fennel bulb 2 oranges 2 Tablespoons olive oil 1 Tablespoon fresh parsley 1 Tablespoon pistachios, chopped 1 Tablespoon white balsamic vinegar 2 teaspoons honey 4 cups green leaf lettuce
 Top with fennel, orange slices and sprinkle with pistachios.  Place 3 scallops on each plate.  Drizzle with vinaigrette and any additional pistachio gremolata.
Ciao!
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 There comes a point every summer when stepping outside feels less like enjoying nature and more like volunteering to be slow-roasted. This week we officially reached that point.😅🥵 So naturally on a day that the temperature outside was approximately equal to the surface of the sun, I decided it was the perfect day to venture into my garden.🤣 Despite the fact that I would be sweating through my clothes before breakfast, I decided to tackle my mint patch which was staging a hostile takeover of the garden and demanded my attention. So armed with garden scissors, a sweat band and sheer determination I headed outside to try and keep my mint from applying for its own zip code.🤣
As I snipped handfuls of fragrant mint leaves I realized there was only one reasonable use for this abundance of greenery: Iced Tea - Mint Peach Tea to be specific.🍑🌿 One sip and suddenly the heat didn't seem quite so offensive. The sweet, juicy peach flavor mingles with the cool freshness of mint to create a drink that tastes like summer vacation in a glass. It's refreshing enough to make me briefly consider sitting outside again. Briefly. Let's not get carried away.🤣 OK, let's be realistic. I settled into a shady spot on my back porch, glass in hand, watching the mint sway triumphantly in the garden.  Minty Peach Tea 8 cups water 3 medium peaches 1/4 cup honey 6 black tea bags 4 fresh mint sprigs
 Chill at least 1 hour. Serve over ice and garnish with extra mint.
Ciao!  We are grand-dog sitting this precocious pup for the next couple of weeks.🐶
It's been so much fun to have a giant teddybear in our house again.🐻 He really is great company. I immediately launched back into my old habit of narrating my day to this attentive but non-responsive pooch. I can't be the only person who feels compelled to inform their pet where they're going every time they walk out of a room.😆🙃  Having a dog in the house again just feels right. Yes, there's dog we have muddy paw prints all over our floors and smudges on all our windows but I also have the most excited walking partner ever. There's no way I can bail on a walk with those big brown eyes staring at me. Somehow I feel like the canine influence in the house this week effected my baking though. I accidentally made cookies that very closely resembled dog treats - only in appearance.😬😅 Maybe it's just because I've been doling out dog treats by the fistfuls this week but I couldn't help but see the connection between my shortbread and the Milk bones.😂🦴 These Browned Butter Shortbread Cookies are really delicious. They're crunchy, crispy, sweet and the perfect little treat to enjoy with a cup of afternoon tea.🫖 Please don't be discouraged by my most unflattering description and make a batch for yourself.😅  Browned Butter Shortbread 20 Tablespoons butter 2 cups flour 3/4 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 1/3 cups sugar 1/4 cup dry milk powder 2 teaspoons vanilla 2 teaspoons water
 Bake 16-18 minutes at 325.  Cool 10 minutes. Cut at scored marks. Serve.  Ciao!
 I'm not entirely sure who the first person was to combine garlic, cream, spinach and chicken with loads of Parmesan cheese but I assume they were having a difficult week and chose joy (aka - cheese).😅 This is serious comfort food. The kind of meal that can soothe all your worries and turn an ordinary Monday night meal into a tiny Italian vacation.🇮🇹 The smell alone has a magical ability to summon family members to the table who have been mysteriously unavailable for household chores all day.😂  Chicken thighs are one of the kitchens great unsung heroes. Chicken breasts are great but they can also be pricey and hard to find. Chicken thighs, on the other hand, not only show up in this dish - they steal the show. They're tender and juicy and the perfect compliment to the creamy, buttery, flavorful sauce. If you want to impress your family, or just bring a little joy to your Monday - make this Creamy Tuscan Chicken Thigh recipe - you will not be disappointed.  Creamy Tuscan Chicken Thighs 6-8 chicken thighs 1 1/2 teaspoon paprika 1 1/2 teaspoon pepper 1 teaspoon garlic powder 1 1/2 teaspoons thyme, divided 1/2 teaspoon salt 1/4 cup flour 3 Tablespoons olive oil 3 Tablespoons butter 2 cloves garlic, minced 10 oz cherry tomatoes 15 oz fresh spinach 1 1/2 cup heavy whipping cream 1 cup parmesan cheese, grated 1 teaspoon oregano 1 teaspoon fresh parsley, chopped 1/2 teaspoon onion powder
 Cook 3-4 minutes. Add chicken back to pan.   Transfer to 400 oven and bake 20-25 minutes or until 165 degrees.  Serve over pasta noodles.
Ciao!  There are few things in life more relaxing than spending a week at your parents' house on the coast of Lake Erie. Unless, of course, your parents are anything like mine.😅 What begins as a peaceful lakeside retreat quickly turns into a seven-day marathon of cooking sessions, speed walking competitions, ski lessons and kayak races.🤣 Our afternoons at the lake are busy, adventure filled and amazing but mornings at the lake bring a special sense of calm and serenity. Feeling the cool breeze while sipping hot tea on the porch and hearing the seagulls and the birds singing in the background will always be my happy place.☕️🦆💦 The morning stillness is amazing I and love it but it lasts approximately 10 minutes before I launch myself into full blown lake adventure mode.🏊🏻♀️ ⛵️🛶🚴🏼♂️ 😂  Of course, being on Lake Erie means eating fish is practically mandatory. You can only stare at a giant body of water for so long before feeling obligated to eat something that once lived in it. There are no cod in Lake Erie but for my fellow Great Lake fishermen, feel free to substitute the cod for a bass, walleye or a lake trout. This recipe is elegant enough to impress everyone at the dinner table but simple enough that nobody has to spend all afternoon cooking instead of watching boats drift by or skip the family croquet tournament. The pistachios create a crunchy, nutty crust that makes ordinary cod feel like it got promoted. The fish stays tender and flaky, while the topping adds just enough sophistication to make people think you have your life together. I hope that you will enjoy this delicious summer meal as much as I enjoyed it.  Pistachio Crusted Cod 1/2 cup chopped pistachios 1/4 cup panko 2 Tablespoons grated Parmesan 2 Tablespoons butter, melted 2 cod filets 1/2 teaspoon salt 1/2 teaspoon pepper 3 Tablespoons olive oil 2 Tablespoons dijon mustard
 Ciao!
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