I’m having a little bit of trouble coming to grips with the fact that summer is coming to a close this week, I’m not quite ready for the warm weather, and beach days, and patio cocktails (and mocktails!) to end. This weekend I had a girl’s night with some my girlfriends and we enjoyed the fading summer with some al fresco dining and porch swinging and all around warm-weather merriment. In preparation for our hang out I set up a make-your-own style margarita bar with all of the essentials, and thought I’d share a few of my tips for setting up a margarita bar of your own. Once you have the tools, the garnishes, and ingredients in place, it’s super fun to let your guests mix up their own cocktail creations.
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We are officially in that stretch of summer where you have to escape to the porch to keep cool! A few steamy days in a row and our house has warmed up enough that we were lying in front of fans while watching TV last night. In this day of Netflix and Tivo apps, I realized that it’s pretty easy for me to grab my laptop and enjoy a relaxing night on the porch watching an old flick while enjoying the cool evening breezes. Of course I like to take any good idea and turn it into a great one with a little bit of creativity and some themed snacks for a DIY outdoor movie night! 
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Please note: This post was created in paid partnership with Time Inc. and Chinet.
A few weeks back I got the chance to work with MyRecipes.com and Chinet to film a little video sharing some of my favorite tips for throwing festive summer BBQs — using everyday items like bandanas and mason jars and Chinet products. We tackled everything from the table decor (a DIY no-sew table runner!) to setting up your BBQ buffet (with a festive plate weight and bandana napkins) to creating a no-bake, red white and blue dessert perfect for the Fourth of July (because who wants to turn on the oven on a hot summer day?). Check out the full video below, and read more summer BBQ tips on myrecipes.com.
I just sent out on email to some friends inviting them to our first summer BBQ at our house. We moved in right at the end of Fall, so we’re experiencing summer with fresh eyes now that we have a yard and porch! I’ll be keeping the BBQ casual, but it’s just the start of summer parties and I have a tons of inspiration stored up for backyard soirees and warm-weather party themes. I’ve been gathering a few of my favorite outdoor party essentials to prepare: turkish towels for chilly nights, a brand new cooler filled to the brim with iced beverages, tons of lawn games, and festive napkins, plates and barware! Check out a few more of my ideas for your summer festivities below! 
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I really can’t believe Memorial Day is in just two short weeks, spring sort of zoomed by in the blink of an eye and summer will be here before we know it. I’ve got some summer activities on my mind this week because I partnered with Better Homes and Gardens to create a series of summer recipe cards for their BHG Summer Guide! The recipe cards are available to the winners of their summer party box, featuring lots of fun items for summer entertaining (enter for a chance to win!).
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Guys, let’s talk about wine spritzers — why does this drink get such a bad rap? I have to start this blog post with a shout out to my brother-in-law who inadvertently inspired this idea. Sometime last summer we asked him to whip us up a drink at a family party, and maybe-sort-of-jokingly he told us he was going to make us wine spritzer. We giggled when he actually made them and brought them over to us, but guess what? They were really delicious. They can be light, crisp, and fruity — which are some of the most basic tenants of a good summer cocktail option. Plus they have a great name! A spritzer just sounds refreshing, doesn’t it? I decided to take a stand and stick up for the poor little wine spritzer and make one of my own with mixed fruits and IZZE sparkling waters:
- Step 1: Fill a stemless wineglass or tumbler with ice and mixed fruit of your choice.
- Step 2: Fill the glass 1/2 to 2/3 full with a fruity, light white wine.
- Step 3: Top with a flavored sparkling water (I love the Mandarin Lime IZZE flavor!)
- Step 4: Clink! Times to cheers glasses with friends and enjoy a summer evening outside.
Sometimes a few simple ingredients can be combined to make something wow-worthy — and I totally feel that way about this easy to make summer salad of grilled peaches and arugula. I made this salad for a summer rosé party held by The Urban Grape, and it was a hit — the sweetness of the grilled peaches is a perfect balance for the peppery arugula and tang of reduced balsamic. Check out the recipe below and be sure to click over to Boston.com to read the full article with smart tips from Hadley & TJ of The Urban Grape to throw your own rosé party!
Ingredients:
- 6 Peaches
- 1 cup of Mozzarella balls
- 8 cups of Arugula
- 1/8 cup Pine Nuts
- 1/3 cup Balsamic Vinegar
Peel peaches and cut into wedges. Heat grill and lightly coat with cooking spray to keep peaches from sticking. Grill peaches until marked on all sides. Set aside to cool. In a small saucepan, heat the Balsamic Vinegar on a medium-high heat, and let it reduce in half, about 5-8 minutes. As the Vinegar is reducing, toast pine nuts lightly in a small pan (be careful not to burn). In a large bowl, assemble arugula, layer mozzarella and peaches on top, and then sprinkle with pine nuts and dress with the balsamic reduction. Toss to serve.
Photography: Brian Samuels Photography
One of the easiest dishes for entertaining is kabobs — they’re easy to prepare in advance, are pre-portioned, and look really beautiful when plated for the table. When working on a summer rosé party held by The Urban Grape, I made a simple rosemary sirloin version that’s perfect for summer entertaining. Check out the recipe below and be sure to click over to Boston.com to read the full article with smart tips from Hadley & TJ of The Urban Grape to throw your own rosé party!
Ingredients:
- 1 lb of sirloin tips
- 1 large red onion
- 1 zucchini
- 1 red pepper
- Fresh rosemary
- 2 lemons
- Salt and pepper
Marinate steak overnight in a sealed plastic back with the juice of two lemons, salt and pepper, and 3-4 sprigs of rosemary. Soak wooden skewers in water overnight to prevent burning. When ready to assemble the kabobs, begin by preparing the vegetables; slice a zucchini, peppers and red onion into large chunks. Alternate the vegetables and meats until the skewers are full. Use fresh rosemary sprigs and remove the needles from the bottom half of the stalk to create. Press the sprig into the first few pieces of meat and vegetables to thread the rosemary through the skewer. Grill kabobs to desired wellness and serve on a bed of arugula.
Photography: Brian Samuels Photography
I had the pleasure of working with some really creative folks a few weeks ago on a rosé wine tasting party held by The Urban Grape. Helping to style a shoot like this really doesn’t count as work because I got to hang out all day with amazing company, eat a tasty lunch al fresco on a gorgeous wrap around porch, and learn all about (and taste!) delicious rosé wines on a warm summer day. I shared a few of my favorite outtakes from the day here, but click over to Boston.com to read the full article with smart tips from Hadley & TJ of The Urban Grape to throw your own rosé party.
Wine: The Urban Grape
Photography: Brian Samuels Photography
Flowers: Boston Pollen
Glassware: Farm & Fable
I hope you’re sitting down while reading this, because I’m about to share a recipe with you that combine donuts… and s’mores. Yup, you read that right! With National Donut Day later this week, I knew I had to put my thinking cap on to take my love for donuts to the next level. What I came up with is the easiest of easy recipes with just four tasty ingredients: donuts, marshmallows, graham cracker crumbs, and butter. I took store-bought mini-chocolate donuts and skewered them with cake-pop sticks. Then I melted about a half a bag of marshmallows with 1 tbsp of butter over low heat (stirring constantly) until it had a smooth consistency. Dunk those chocolate donuts into the melted marshmallows, and then while it’s still hot, dip them into the graham cracker crumbles. Then set them out on a piece of parchment paper until they cool (or feel free to sneak a bite of a hot one, I won’t judge you). How cute is that? I am definitely bringing these to BBQs this summer — it’s a tasty little treat that’s perfect for us city-dwellers that don’t have a fire for s’mores making!
