Summer (I know it’s only spring technically) is my favorite produce season! I loooooooooove me some good ‘maters, and summer is their prime time to shine. H-E-B had some gorgeous Beefsteak Tomatoes last week, so I had to grab a few. I made a quick turkey bacon BLT, and I felt my heart go pitter-patter. I’m already dreaming about making an Heirloom Tomato Pie and maybe even some Fried Green Tomatoes. #getinmybelly
life lately
I’m currently really digging this song. To me, it’s very raw and emotional, especially considering that Jon and I are coming up on our five year anniversary (seems just like yesterday…). I’ve been hearing so many stories of couples breaking up after years and years together. Those stories and realities can really haunt you, but this song just puts a sweet tone to my day.
say you won't let go

I recently went to a baby shower for a sweet friend, and they gave us the best party favors ever. They placed a simple, stemless wine glass in each bag. Then, they had an assortment of individual wines to choose from inside the different bags. I can always dig wine as a party favor. I went for the pink variety since my sweet friend is having her second baby girl!

baby shower favor

They added an adorable note, too.

baby shower favor

On Sunday, we spent all morning organizing our chaotic garage, so we decided to rest in the afternoon. Jon put on the Astros’ game on the porch, and we all just played and lounged outside. The weather was nothing short of perfect. I’ll take all the cool, breezy days I can get before the 100 degrees + humidity starts.

corey douglas

I just bought the cheapest 100% pineapple juice I could find, which happened to be the canned version. It cost about $2 and comes with a ton that you can put in a different container and store in the fridge.

Blackberry Breeze Cocktail + Extras

This cocktail is citrusy, smooth, and the perfect way to end your day (or start it, whateves). If you taste it and feel like you want more sweetness, just add a dash of agave nectar and give it a stir.

Blackberry Breeze Cocktail + Extras

Blackberry Breeze

4 blackberries
2 oz. pineapple juice
2 oz. tequila blanco
1/2 oz. lime juice
Mint, for garnish
In a cocktail shaker, squeeze the blackberries with your fingers so they break apart and their juices come out. Add the pineapple juice, tequila, and lime juice. Shake until foamy (about 10 seconds). Garnish with mint.
For added sweetness, add a splash of agave nectar.

There’s a restaurant in the city where we used to live, Irving, that serves one of my all-time favorite cocktails! The grapefruity-minty-delicious-vodka-ness that comes in this little concoction is a thing of true beauty. It brings back memories of hanging in the bar with my husband and my best friend trying to solve our early twentysomething problems.
After my thirtysomething problems these past few weeks, I decided I needed a little pick-me-up. So, the hubs made me this drink at home to bring back some good memories. And he did an AWESOME job of both drink makin’ and good memory bringin’.
The Back Porch Swing
I took a screenshot from the website of the restaurant where I’ve had so many great times in order to get the make-up of the drink. You’ll notice the original version is called the Front Porch Swing, but I decided to change it up since we don’t have a front porch swing (we don’t really have a back on either unless you consider Corey’s). I thought it was fitting to call it the Back Porch Swing since we’re always out there when we get the chance.
The restaurant from back home is called The Ranch in Las Colinas, so if you’re ever in the area, you definitely should visit. The patio is absolutely fantastic and of course, you have to have a Front Porch Swing (also, get the crab dip – ohhh the crab dip).
As long as you’ve got ice and a shaker, you can make this bad boy. No muddling or anything else needed. We didn’t even actually use simple syrup this time (like the original recipe) because we were lazy, but you could definitely do that if you want. I also like the agave nectar because it’s got a lower glycemic index than sugar, so… it’s like healthy right?
front porch swing
Keep in mind that a small, regular shot glass is 1 oz. Just use that as your measuring “cup” for the recipe, and you’ll be on easy street, my friend.

The Back Porch Swing
1 1/2 oz. Deep Eddy’s Grapefruit Vodka
1/4 oz. Campari
1 1/2 tbs. Agave nectar or simple syrup (more or less to taste)
1/4 oz. lime juice
4 Mint leaves, plus some to garnish

Throw everything into a shaker with lots of ice. Shake, shake, shake whatchyo’ mama gave ya. Strain and serve over more ice. Garnish with mint leaves.

white sangria

White Sangria
2/3 cup frozen limeade concentrate, thawed
2/3 cup lemonade concentrate, thawed
2 cups orange juice concentrate, thawed
1 lime, sliced
1 lemon, sliced
1 large orange, sliced
1 bottle dry white wine
6 cups club soda, chilled
In a large drink dispenser, combine all ingredients except the club soda and stir well. Cover and allow to chill in the fridge for at least two hours so flavors can blend. Just before serving, stir in the club soda.

Clinton Kelly. You devilish man. You did it again.
Another beautiful cocktail!
Spanish Red Wine Spritzer
This is one of the EASIEST drinky-poos I’ve ever made, and it was perfect for summer.
spanish red wine spritzer
We almost always have simple syrup on-hand because Jon Boy likes to make Jon-a-rita’s when he’s feeling like a sassy bartender.
–He’d hate that I called him sassy–
But isn’t he cute?
Spanish Red Wine Spritzer

Spanish Red Wine Spritzer (1 bevy beverage)
1/2 cup red wine
1 oz. lemon juice (fresh, always fresh)
2 oz. club soda, plus more to serve
Ice, to serve
Mint, for garnish
Add wine, simple syrup, lemon juice, and club soda in a tall glass. Stir to combine. Serve over ice and garnish with mint, if desired.

Simple syrup is used in tons and tons of cocktails. It might be daunting to think about making it, but trust me…
Easiest thing ever. Don’t be afraid. You got this.

 Seriously Simple Syrup
1 cup white, granulated sugar
1 cup water
Bring both to a boil over medium heat in a medium saucepan. Immediately stir to dissolve, then remove from heat. Allow to cool and store in a closed container in the fridge for up to 1 week.