A Few of My Favorite Things fo May

May is my birthday month and I have been celebrating by buying myself a few early birthday gifts. (Note to retailers: if you send me a birthday coupon, I WILL feel obligated to use it. Just saying.) Here are a few of my favorite things this month.

Oh...if you like this post, let me know in the comments. I may make "A Few of My Favorite Things" a monthly post.

My friend Camille received this book for her birthday and I made a mental note to myself to remember it for May. Amazon says my book will be here today and I know it will become one of my favorites because I love the author James Farmer's blog All Things Farmer. He covers everything I love...gardening, flowers, interior design, cooking, table decor. I think I may want to be him when I grow up! (though, I think if my math is correct he is younger than me)



via All Things Farmer


This was an early present from my mom (not myself) and I love it! I wish I had more excuses to go to the pool. She bought this from a local boutique here in Memphis, More Therapy, and I see Echo has a web site. Really, really cute beach/pool items if you need to stock up for the summer.

via Echo

This floral watering can from Target just makes me smile every time I water my pots and I think it is the reason my herbs are doing so well this year!

Floral Watering Can via Target

I am on the perpetual hunt for great t-shirts and I am pretty picky. The fit must be right and the materials has to feel soft against my skin. I am a big fan of J.Crew t-shirts and Splendid t-shirts (an investment in terms of t-shirts, but worth it). I was really excited to find this t-shirt at Anthropologie. The sleeve length is right and the uneven hem and the key hole in the back make it unique. I started with basic white, but I have a 15% off birthday couping I havent' used yet....

Petal Window Tee via Anthropologie

What are your favorite things this month?

Taste: Kale

I signed up for my first ever Community Supported Agriculture (CSA) program this year as a way to enjoy fresh, in-season and locally grown fruits and veggies and to also push me outside of my regular recipe rut. I have just had two weekly pick ups so far, and it has really reengergized my interest in cooking and I feel like we are eating so many more veggies.

It has been a fun challenge to come up with recipes for some of the items in the bag. This past week, the kale in my weekly pick up had me a little stumped. After an unsuccessful try at incorporating it into my smoothie, I received the following recipe from the GOOP weekly e-newsletter. This was a delicious way to eat your kale and is really easy if you are already grilling other items. One item I highly encourage you to include in your summer repertoire is grilled portobello mushrooms (my recipe is below).

Do you have a favorite way to incorporate kale into meals? I would love to hear about it. Please post in the comments.

Crispy Tuscan Kale on the Grill from Seamus Mullen's Hero Food via Goop.



via Goop

 1 cup olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, finely minced
Zest and juice of 1 lemon
2 bunches Tuscan kale, stems and all, washed and spun dry
Salt
Freshly ground black pepper

Preheat the grill to high or build a small fire in a charcoal grill. In a large mixing bowl, combine the olive oil, vinegar, garlic, and lemon zest and juice and mix well. Add the kale leaves. Season with salt and pepper and gently toss until kale is evenly coated.

When the grill is hot, carefully lay the kale leaves, as many as will fit, side-by-side in a single layer on the grill. In about 2 minutes the leaves will crisp. Turn them and grill on the other side for another 1–2 minutes. Repeat with the rest of the leaves.

Pile the grilled kale leaves in a big stack on a large platter or cutting board and serve them up.

As long as you have the grill going, add these...they are a delicious alternative to meat.

Grilled Portobello Mushrooms

Portobello mushrooms (however many you want...I usually estimate 1/person)
Olive oil (about 1 tbsp./mushroom)
Salt
Freshly ground black pepper
Any other seasoning you want...I usually add red pepper, sometimes Greek seasoning

Clean mushrooms with a damp paper towel.

Place them on a aluminum foil caps facing down. Drizzle generously with olive oil (they really absorb it) and sprinkle with sale and pepper and other seasonings.

Place on grill on aluminum foil for about 20 minutes or until juicy and tender.

Enjoy!