Posts Tagged ‘Summer’

Hissy Fit by Mary Kay Andrews

This would be the perfect way to end the summer. A easy but fun book!

Get yours {here}. Anyone want to start a book club?


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Boiling corn leaves some of its natural sweetness behind in the water, while grilling corn intensifies its flavor. Grill the ears in the husk to steam the kernels, then peel back the husks and slather the ears with a spicy, smoky chipotle butter.


Serves 4

  • 4 ears corn

Chipotle Butter

  • 4 tablespoons unsalted butter, softened
  • 2 teaspoons finely minced canned chipotle chile in adobo sauce, or more to taste
  • Kosher or sea salt
  • 2 tablespoons chopped fresh cilantro

1. Prepare a moderately hot charcoal fire or preheat a gas grill to medium-high (375° to 400°F). Carefully peel back the corn husks without removing them, then pull out and discard the threadlike silk. Replace the corn husks and tie the tips closed with kitchen twine. Soak the ears in a sinkful of cold water for 20 minutes.

2. Put the butter in a small bowl. Add the chile and a large pinch of salt and stir to blend. Taste and add more salt or chile, if desired.

3. Place the corn directly over the coals or gas flame and cover the grill. Cook for about 15 minutes, giving the ears a quarter turn every 3 to 4 minutes as the husks brown.

4. Transfer the corn to a platter. Snip the ends of the husks to remove the twine tie. Remove and discard the husks. While the corn is hot, slather it with the chipotle butter, then sprinkle with the cilantro. Serve immediately.

Recipe from Everyday Grilling: 50 Recipes from Appetizers to Desserts by Sur La Table (Andrews McMeel Publishing, 2011)

YUM! Perfect for a summer BBQ


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On a summer afternoon ice coffee is like heaven. And I’ve found a wonderful home-made recipe that’s easy to make at home so you can relax and sip your afternoon treat instead of lugging over to the coffee shop.

Via Simple Bites


  • 1 cup coffee, ground quite coarse

For finishing:

  • ice cubes
  • milk, to taste
  • sweetener, to taste


  1. Using a funnel, pour coffee grounds into a quart jar. Fill jar to the very brim with cold, filtered water. Cover and let steep in the refrigerator overnight or 12 hours.
  2. Strain through a coffee filter, a fine-mesh sieve OR a sieve lined with cheesecloth. Alternately, pour contents into a 4-cup French Press and slowly plunge the coffee. Now you have iced coffee concentrate!
  3. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk and sweetener. Store for up to two weeks in the refrigerator.

Yield: 3 cups coffee concentrate

Tip: Dilute some concentrate with water, then pour into ice cube trays and freeze into cubes. Add to your next iced coffee and enjoy it full strength, and not  watered down from regular ice.

NOTE: To make hot coffee, dilute concentrate one-to-one with filtered water and heat in the microwave.


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swim in the ocean, build a sandcastle, watch fireworks, BBQ, take a road trip, celebrate life . . .

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I stumbled upon this site and have found myself hopping over almost daily to read through. Daily inspirations and things that make you thankful. It’s similar to the THX I  previously wrote about. I love the colors and the way it brightens the day.

Here are a few that caught my attention

this is one I am especially feeling : )

For your own daily dose of Just The Little Things this LINK 

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It feels like summer is already here. And I think Thomas definitely feels the same way.

A quick target run supplied both the pool and the trunks.

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3 tablespoons fresh lemon juice
2 tablespoons whiskey
2 tablespoons Simple Syrup
1. In a glass, combine lemon juice, whiskey, and simple syrup over ice. Garnish with lemon zest. Add a splash of water if desired.
I can’t wait for summer. Partly because I just found this yummy recipe! I envision warm evening sunsets on the deck, friends, family, and a little bit of Jameson : )
If you see this Mr. Gabe Rabben… This is an invitation for you to come over and try this with me!!

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