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| The Tablelands model home |
Wow,
it’s Friday!
We
made it through the first “official” week of summer
and
I’m enjoying our summer schedule soooo much!
School
just let out for us last week, so here
in
Newport, the kids are spending lots
of
time at the beach.
So
that means lots of
sand is filtering its
way into the house,
I’ve
got loads of beach towels to wash,
and
lots of sunscreen to apply!
It
is so fun!
And now, we can look forward
to
4th of July in a few days too.
We’ve
already been hearing the pops
and bangs every
night from the local fireworks
people are randomly setting off…
my
dogs are terrified, ugh!
Anyways,
this weekend I’m looking forward to
checking
out a new community of homes here in
Eastside
Costa Mesa, called Tablelands.
The
model is now open on Sundays,
so
I’ll be taking a peek, and I can’t wait to see it,
because the model was designed
she’s
got a really fun fresh farmhouse style I love!
This
week I stopped into Roger’s Gardens
to
grab a few lavender and boxwood plants
to
fill in a few empty spot in my garden,
and
took a shot of this pretty outdoor table
just
for you all!
I
just love the pretty blue glasses on the table.
They
really liven up the whole table.
I love
the herb section at Roger’s.
They
integrate edible flowers and cute
garden
accessories so beautifully.
I’m
tuning up my bike this weekend...
filling
the tires with air and oiling things up.
It’s
so fun to ride around town
instead
of getting in that hot car!
And
speaking of bikes,
Here’s
a cute pic from Marissa Hermer’s
new
cookbook, “An American Girl in London”.
Doesn’t her Couscous and Tomato salad look good?
This is what I'm making for Saturday...
Herby Couscous
with Slow-Roasted Tomatoes
1½ lbs. cherry
tomatoes, halved
2 red onions, peeled and cut into 8 wedges each
¼ cup plus 3 tbsp. olive oil, divided
2 tsp. kosher salt, divided
1 tsp. black pepper, divided
3 cups chicken stock or vegetable stock
2½ cups uncooked pearl couscous
1 cup pitted, roughly chopped kalamata olives
1 cup finely chopped fresh flat-leaf parsley
½ cup finely chopped fresh mint
½ cup finely chopped fresh basil
1½ tbsp. fresh lemon juice
3 oz. feta cheese (about ¾ cup crumbled)
2 red onions, peeled and cut into 8 wedges each
¼ cup plus 3 tbsp. olive oil, divided
2 tsp. kosher salt, divided
1 tsp. black pepper, divided
3 cups chicken stock or vegetable stock
2½ cups uncooked pearl couscous
1 cup pitted, roughly chopped kalamata olives
1 cup finely chopped fresh flat-leaf parsley
½ cup finely chopped fresh mint
½ cup finely chopped fresh basil
1½ tbsp. fresh lemon juice
3 oz. feta cheese (about ¾ cup crumbled)
1. Preheat oven to
250°. Line a large baking tray with parchment paper. Place cherry tomatoes, cut
side up, and onion wedges on baking tray. Drizzle with 3 tablespoons olive oil,
and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Bake until
caramelized, sticky and sweet, about 2 hours.
2. Meanwhile, bring
stock to a boil in a large pot over medium-high heat. Add couscous, and simmer
6 minutes. Remove from heat; cover, and let stand until all of the stock is
soaked up, about 10 minutes. Spread couscous on a large, clean baking tray to
cool.
do something amazing this weekend!
ciao, fabiana
photo credits:
Tablelands
Ciao Newport Beach blog
Country Living
Marissa Hermer
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