we are ten days in to parenthood and we are starting to settle in to our new normal.

i was so prepared for chaos, that i have been pleasantly surprised with how mellow things are at the moment. i know it won’t always be this simple, but right now it is pretty much just eat, sleep, repeat.

sweet sage is sleeping hours at a time, so i have had the chance to get back in the kitchen. and more importantly, back to my once a week cocktail consumption.

other parents are talking about the end of summer because their kids are headed back to school, but as far as i am concerned, summer is just hitting its full stride. the produce store is PACKED with gorgeous stone fruit and my garden is pumping out basil. they just happen to make a beautiful marriage of summer flavors. but don’t take my word for it, whip one up for yourself!

summer stonefruit cooler

serves: 1 cocktail

prep time: 2 minutes

active time: 1 minute

ingredients: 2 oz vodka. .5 cup chopped ripe plum (you could sub any of your favorite stone fruit) + plum wedge for garnish. 1.5 oz lemon juice. .5 oz simple syrup. 5 large basil leaves, torn and smashed to release their oils + a sprig of basil for garnish. shaker. strainer. food processor or blender. 2 cups ice.

start by making your plum purée. place your ripe plums or stone fruit in you blender or food processor and purée till as smooth as you can get it.

then in your shaker, combine the plum, vodka, lemon juice and simple syrup. add in your torn and smashed basil leaves. add in 1 cup of ice and shake well till frothy and well combined. fill your serving glass with the remaining ice.

strain the contents of your shaker into your serving glass. garnish with plum wedge and basil. if you are using them.

serve and enjoy.

xo, a

summer stonefruit cooler

serves: 1 cocktail

prep time: 2 minutes

active time: 1 minute

ingredients: 2 oz vodka. .5 cup chopped ripe plum (you could sub any of your favorite stone fruit) + plum wedge for garnish. 1.5 oz lemon juice. .5 oz simple syrup. 5 large basil leaves, torn and smashed to release their oils + a sprig of basil for garnish. shaker. strainer. food processor or blender. 2 cups ice.

start by making your plum purée. place your ripe plums or stone fruit in you blender or food processor and purée till as smooth as you can get it. then in your shaker, combine the plum, vodka, lemon juice and simple syrup. add in your torn and smashed basil leaves. add in 1 cup of ice and shake well till frothy and well combined. fill your serving glass with the remaining ice. strain the contents of your shaker into your serving glass. garnish with plum wedge and basil. if you are using them. serve and enjoy.

no way around it. today, and every september eleventh for the rest of my life, will have a somber tone. seventeen years ago, i woke to my radio (back before we woke up to cell phones) and news of the first plane hitting the tower. i spent the morning with my parents watching the second plane hit, and both towers fall. i was a a sophomore in high school and it was the first time in my life i remember experiencing a national tragedy.

lucky for me, none of my nyc family was harmed, but our next door neighbors brother died in one of the towers. even on the other side of the country, it all felt VERY close to home. and every year when they play the coverage i feel that same burning in my chest as i well with tears.

but the older i get, the more i realize that the best way to honor the dead is to LIVE. and one of mine and wes’s BEST friends has a birthday today. i took a moment of silence today with my yoga students, but for the rest of the day i’m celebrating those i love with steak and cake. i encourage you to do the same!

steak & stone fruit salad

prep time: 10 minutes

active time: 15 minutes

total time: 25 minutes

ingredients: 8 oz flank or flap meat steak (note that flap meat will be a bit thinner than flank and will take less time to cook). 6 cups arugula. 3 small or 2 medium plums, sliced into wedges. 1 medium yellow onion, halved and sliced into .5 inch thick slices. 3 tbs olive oil. 1 tbs kosher salt. 1 tsp freshly ground pepper. 1 tsp cumin. .25 cup mayonnaise. 2 tbs greek yogurt. 2 tbs lemon juice. 2 tbs orange juice. 2 garlic cloves, minced. 1 tbs finely chopped italian parsley. grill pan or large heavy pan. aluminum foil.

start by preheating your grill pan or pan to a medium high heat. combine the olive oil, salt, pepper and cumin in a small bowl and whisk together till combined.

drizzle two-thirds of the oil over the meat and brush the meat till it is evenly coated with oil and seasoning.

while your grill pan is getting nice and hot, combine the rest of of the oil & seasonings with the mayo, greek yogurt, both citrus juices, the garlic and parsley.

whisk it together till well combined and set aside.

when your pan is nice and hot, add the meat to the pan. flank and flap meat are both very thin, so you are just looking to get a really good brown on both sides and your meat will be pretty much done. about 4-5 minutes a side. if you prefer a more well done cut, you will want to give your meat an extra minute or two each side. while your meat is cooking, add your onions to the pan and start to let them brown.

while your meat is cooking, toss your plums in with your arugula till they are well combined. when your meat is done, remove it to a clean platter or plate and cover with aluminum foil to rest. allow the meat to rest for 5 minutes before slicing the meat against the grain into .5 inch strips.

when the meat has come off the grill, spread your onions out and allow them to soak up any bits of meat from the pan. cook the onions till they are soft and browned. when the onions are done, place them right onto your arugula. add your sliced steak to the salad.

lightly dress the salad.

toss and serve.

xo, a

steak & stone fruit salad

prep time: 10 minutes

active time: 15 minutes

total time: 25 minutes

ingredients: 8 oz flank or flap meat steak (note that flap meat will be a bit thinner than flank and will take less time to cook). 6 cups arugula. 3 small or 2 medium plums, sliced into wedges. 1 medium yellow onion, halved and sliced into .5 inch thick slices. 3 tbs olive oil. 1 tbs kosher salt. 1 tsp freshly ground pepper. 1 tsp cumin. .25 cup mayonnaise. 2 tbs greek yogurt. 2 tbs lemon juice. 2 tbs orange juice. 2 garlic cloves, minced. 1 tbs finely chopped italian parsley. grill pan or large heavy pan. aluminum foil.

start by preheating your grill pan or pan to a medium high heat. combine the olive oil, salt, pepper and cumin in a small bowl and whisk together till combined. drizzle two-thirds of the oil over the meat and brush the meat till it is evenly coated with oil and seasoning. while your grill pan is getting nice and hot, combine the rest of of the oil & seasonings with the mayo, greek yogurt, both citrus juices, the garlic and parsley. whisk it together till well combined and set aside. when your pan is nice and hot, add the meat to the pan. flank and flap meat are both very thin, so you are just looking to get a really good brown on both sides and your meat will be pretty much done. about 4-5 minutes a side. if you prefer a more well done cut, you will want to give your meat an extra minute or two each side. while your meat is cooking, add your onions to the pan and start to let them brown. while your meat is cooking, toss your plums in with your arugula till they are well combined. when your meat is done, remove it to a clean platter or plate and cover with aluminum foil to rest. allow the meat to rest for 5 minutes before slicing the meat against the grain into .5 inch strips. when the meat has come off the grill, spread your onions out and allow them to soak up any bits of meat from the pan. cook the onions till they are soft and browned. when the onions are done, place them right onto your arugula. add your sliced steak to the salad. lightly dress the salad. toss and serve.