I think we’re obligated to treat ourselves to some proper summer days this season. Lazy days with sunshine, iced tea, and a cool breeze if we can get it.
I had a proper Summer Sunday this past weekend, and I have the pink toasted skin to prove it. I tend to be really bad at sitting on the beach with loads of free time and not even one bar of cell service, but the shores of Mississippi are slowly teaching me a thing or two about slowing down and unwinding. I’m also re-reading Emily Freeman’s A Million Little Ways which is very much like food for the soul.
Speaking of food… that’s why we’re here, right?
Hot summer days calls for light and fresh foods… and beignets, but that’s always.
I have been craving a shrimp cocktail dish that doesn’t involve cocktail glasses filled with sweet ketchup and dangling pink shrimp. I found this recipe for something called Mexican Shrimp Cocktail that combines my love for avocado and salsa with my love for shrimp cocktail. It’s fresh and spicy and I totally used store bought Pico de Gallo because all of that chopping would work up an unnecessary sweat.