Nestled fifteen minutes outside of Charlottesville, the Clifton Inn perfectly merges luxury with country living. My husband and I took a quick getaway here for our third anniversary, and we were more than pleased with our stay. The food was delicious, the grounds were immaculate, and our room was perfectly cozy.
July 12, 2016
Spring is my favorite season, but summer is a close second. I live for the cloudless days and warm, sticky nights. Being able to throw on a pair of jean shorts, sandals, and a breathable polo makes getting dressed relatively simple. Whether you are headed to the farmers market, out of lunch, or just lounging by the pool a variation of this outfit can take you almost anywhere in July.
July 6, 2016
There are few pieces of clothing more versatile than a shirtdress. I wear mine to work, out to dinner, and even on a cool summer day. I picked up this Equipment shirtdress on sale a few weeks ago and have already worn it multiple times. It was the perfect piece to wear in Richmond this past weekend during some unseasonably cool weather. We walked around the museum district and grabbed a few beers at the new Stone Brewery.
July 5, 2016
I am like a kid in the candy store whenever tomatoes arrive at the farmer's market. I want to take them all home and eat them at every meal. And, one of those is possible during the summer.
Cherry tomatoes are always the first to appear with their sweet flavor and juicy interior. I add them to any dish I can, but always look forward to making this salad. Caprese salads are good on their own, but I find the balsamic vinegar that accompanies many of them overwhelming. Adding a bit of pesto feels more aligned with the season. Plus, it is a great way to use basil if you have an overwhelming amount coming out the garden. But, having too much basil is never a problem for me.
Pesto Caprese Salad
2 cups tomatoes
1 cup fresh bocconcini mozzarella
2 tablespoons pesto
1/2 tablespoons olive oil
1/4 cup chiffonade basil
Depending on your tomatoes (I used a mixture of slicing and cherry tomatoes) cut your tomatoes in half or wedges. You want them to roughly be the same size and be able to easily pop them in your mouth. Place in a colander, sprinkle with salt, and set aside to drain.
Cut mozzarella in half and place on a serving platter. Dry tomatoes with a paper towel and place amongst mozzarella. Whisk together pesto and olive oil until pesto takes on the consistency of a vinaigrette. Drizzle pesto over mozzarella and tomatoes. Season with salt and pepper. Garnish with basil. Serve immediately.