july article for tastebud magazine

Citrus Chill
Keep cool this summer with friends and enjoy a citrus inspired get together.
This table starts with a crisp, white linen tablecloth topped with placemats and napkins in bright fruity colors. White hotel style plates keep the table from getting too fussy. At each setting add a unique place card. Start with a lemon or lime, a small cut of gross-grain ribbon, the guest’s name printed or handwritten on heavy cardstock and a small brad to attach these to the piece of fruit. Guests will not have to think about where to sit and this simple project is sure to impress. The centerpiece for this table brings all of the colors together with a vase of flowers in vibrant shades of citrus: lemon yellow gerbera daisies, lime trachillium, orange roses and mini calla lilies. For a fun touch add lime slices in the vase and cuttings from the yard including ferns, bush ivy and hosta leaves.
To complete this party serve a signature drink. One of my favorites in the heat is Summer Beer. Fix a big batch in an old-fashioned glass jar with a spigot and guests can serve themselves. Menu idea: grilled lime marinated shrimp on top of local greens with a citrus vinaigrette. Have fun and chill out!
*Linens available from The Fiddly Fig in Brookside**Jar from Crate and Barrel

summer beer

12 oz. frozen lemonade concentrate

12 oz. water

12 oz. vodka

12 oz. beer (like a miller lite)

mix together and chill

double or triple as needed!

my article for the june issue of tastebud magazine.
Picnic Style

June is the perfect time to take the party outdoors and enjoy a picnic. Pack a basket with theses ideas and your time outside will sure to be fun and relaxed!
Start with a sturdy basket. I have spotted these all over town from traditional woven wicker, wire (Crate and Barrel) to canvas (find brightly colored ones that can be monogrammed at Happi-Names in Leawood). Next, pack it full of all your accessories and delicious food! First, a large blanket to serve as the table and seating. For serving pieces choose eco-friendly items that can be reused. Instead of paper bring along La Plates. These melamine plates, created by Kansas Citian Lara Shelton, come in a variety of colors and designs. What is great about these plates and platters are they can be personalized and are nearly indestructible! The company also offers unique cups and soft sided coolers. Replace plastic utensils with bamboo flatware. Bamboo is a quickly renewable resource and is a hard wood so these utensils will stand up to many uses. Choose cloth napkins or large tea towels in fun colors to clean up messes. Now, on to packing up the food and drinks! Make a simple reusable sandwich bag from oil cloth (instructions found online at www.tastebudmagazine.com). This great tropical print was found at Pride’s in Westport and can be hand washed after each use. Place side items such as coleslaw or potato salad in tin containers or bento style boxes. Bring along a festive drink in a recycled wine bottle. After washing out an empty bottle fill with your beverage choice, re-cork and chill in the refrigerator until you are ready to bring it along. The final touch is a sweet bouquet of daisies in a simple mason jar.
Head to the backyard or a favorite park and enjoy the outdoors in style!

Apple Walnut Slaw
1 c mayonnaise
¼ c cider vinegar
2 Tblsp sugar
1 tsp salt
¼ tsp pepper
6 c coleslaw mix (1 pound bag)
2 granny smith apples, peeled, cored and cut into matchsticks
1 cup walnuts, toasted and chopped

Mix together the mayonnaise, vinegar, sugar, salt and pepper in a large bowl.
Add the coleslaw mix, apples and walnuts and toss.
Refrigerate for an hour before serving.

www.laplates.com