Sponsored post written by me on behalf of Smithfield® Marinated Fresh Pork. The opinions and text are all mine.
Look, we’re all busy. Some of us just went back to school, and some of us just wish we were going back to school, but all of us are busy. And we’re hungry! I don’t know about you, but by the time I leave work, commute home and walk the dog, I’m ready to eat, like, an hour ago. That’s why I always like to have a pork loin on standby in the fridge. It’s a tender, lean piece of meat that cooks quickly and pairs well with basically everything.
Peach season is in full swing here in Washington, and man has it been a doozy this year. Grocery stores and farmers markets alike are filled to the brim with baskets full of white, yellow and donut varieties that smell just as good as they taste. I knew I wanted to make a drink with these luscious peaches, so I decided to hop right onto the frozen drink trend and try to keep cool during this late-summer Seattle heatwave.
Every summer growing up, we made a trip down to Northern California to visit my grandparents. Along with shopping trips and late-night movies, I always looked forward to the bounty of farm-fresh produce. I was a very picky eater as a kid, but I could get down with some corn on the cob, bing cherries, avocados and artichokes—all of which could be had in abundance at Grandma’s house.
I’ve never been a big red wine drinker, instead preferring to sip on a crisp rosé or fruity riesling. But on a recent Saturday afternoon I was in want of a drink, and an open bottle of Petit Syrah sat on my kitchen counter. I mixed it with a little bit of Sprite, some lime juice and some bitters and had myself a nice little red wine spritzer. At this point I was surprised (and a little embarrassed) by how much I liked this concoction, so I went on a quick Google search to investigate the world of summery red wine drinks.
Otherwise known as The World’s Best Kale Salad. Now, I know what you may be thinking: raw kale is completely gross and people who claim to love it are just faking it. I kind of thought the same thing before I started frequenting Darwin Cafe in San Francisco. Since I worked just down the street from this sweet little lunch spot, I sampled pretty much everything on the menu (you may remember when I waxed poetic about this scrumptious turkey sandwich recipe) but the thing that kept me—and thousands of others—queueing up time and time again was the kale salad.