Pulsar Watches sent me one of their newest solar light-powered watches to try out and help me celebrate “Life in Real Time.” This new campaign is about savoring each and every moment in time. With our new family addition on the way, I was totally onboard with this idea; savoring these quiet moments while we have them has been a new priority for me. It’s so easy to get caught up in my full inbox, and ever growing to-do-lists, but my husband and I have been making it a point to slow down a bit more on the weekends, live in the moment, and appreciate the time we have together as a family of two.
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Lemon and basil are one of those flavor pairs that I just can’t get enough of. I had a bunch of leftover lemons from a photo shoot last weekend, so I decided to dig through the pantry and make up something tasty to use them in. My tasty result was a lemon basil pasta with skillet chicken and shallots. It was tasty, and you can make it too — recipe below!
Boil water and cook pasta to al dente, reserve a few tablespoons of pasta water for sauce. In a skillet, heat olive oil and sauté two thinly sliced shallots. Once they begin to soften, add in chicken breasts that has been seasoned with salt, pepper, and herbs de provence. When the chicken is browned and cooked through, remove to a plate and let rest. Add 1/4 cup of white wine to the pan, scraping up the shallots and browned bits from the bottom of the pan. Then add in 1 tbsp of butter, the juice of one lemon, and the reserved pasta water and let the sauce reduce for 4-6 minutes. Chop up the chicken into bite-sizes pieces, and toss back into the sauce with the pasta to combine. Then sprinkle the dish with freshly chopped basil and parmesan cheese before serving! 
Blueberry mint simple syrup is super easy to make, I whipped up a batch this weekend to top off prosecco for a sweet, seasonal cocktail. To make the syrup, combine one cup of sugar, half a cup of water, a handful of fresh mint leaves, a few pieces of lemon rind, and two cups of blueberries in a saucepan. Bring all of the ingredients to a boil, and let them cook down for about 10 minutes. Next, strain the berries, leaves and rind and leave the liquid in a bowl to cool down. I was impatiently awaiting a cocktail, so I cooled mine in the freezer for a short time. After cooling, strain the syrup one more time. To make the cocktails, pour a glass of champagne or prosecco three-quarters of the way full, and then add the simple syrup to taste– I like mine a bit sweeter, so I added about one full tablespoon to my drink. Then garnish with lemon, mint, and fresh blueberries — and cheers! I’m thinking ways to use the leftover blueberry mint simple syrup — perhaps on a bowl of vanilla bean ice cream?
It has been unbearably hot in Boston for the past week, and when prepping for a bridal shower this weekend, I was worried about keeping our big drink dispensers of cocktails cool. There is nothing worse than a warm drink, except for perhaps, a watered down drink. So in an effort to keep things cool and strong, I chopped up lemons and berries and filled up ice cube trays with just a splash of water to hold them together. The result was bright, colorful frozen fruit cubes that I added into the mixed drinks — chilly and pretty, a win win! 
This weekend I decided to make some sweet treats to bring to an Easter celebration. I love any sort of food that can be consumed in bite sized servings (because, let’s be honest, then I have an extra hand to hold my glass of wine). So when I read the name of this recipe “two bite lemon cheesecakes” — I was sold. Plus is there anything prettier than the combination of bright yellow lemons and deep blue blueberries? Yum!
You can find the recipe here.
I went back through a few snaps from the weekend on Instagram, and combined they just look like Summer. I stocked up on lemons to make a delicious, fresh cocktail with elderflower cordials, wild tea vodka, and sparkling lemon water (I got thirsty just typing that!). And another highlight of the weekend was the arrival of a crisp new pair of Jack Rogers sandals in the mail — I had some very happy feet. What were you up to this weekend?
I had a perfect little Sunday visiting my parents at home in NY. We had a family BBQ and I broke out paper straws for our cocktails and put together an Americana inspired table with mini-flags and red gingham plates. I took a bunch of pictures and I’ll share them later in the week!
Want to keep up with the rest of my adventures? Follow me on Instagram and Twitter!
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I'm Kate, and I like to
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