Lunch on a hot summer's day

Lunch is in general not something I really love during the school year.  I try to make it interesting, but I'm still making it the day before and warming it up.  One of the things I really like about the weekends or vacation is the ability to make a lunch for that moment.  In the summer that means cool summer salads.  Today since it is 80 degrees and sunny that means eating on my patio wearing my sunglasses and hat and enjoying on of my favorites, peaches and Burrata cheese. If you haven't tried Burrata yet you must.  It is a much creamier version of fresh Mozzarella.   The peaches are from a local farmer, Sleepy Hollow Produce, who uses the same Georgia farmer every year, and the peaches are always excellent. I can honestly say I've never had a bad peach.  The Burrata is from Bel Gioioso, they also make my favorite Ricotta cheese for breakfast.

 The salad today includes;

Peaches -peeled and sliced

Burrata -torn

Fresh taragon -chopped

Procuitto - a few slices

A drizzle of olive oil and black pepper

I served mine with a slice of my sourdough bread.  

Honestly I think the only thing that would have made this better is a glass of wine.  

With love from the midwest,

Beth 

June's Thoughts and Pleasures

Well it's mid June and almost summer, according to the calendar.  Here in Northeast Wisconsin the weather has been fluctuating between 60 to 85 degrees.  However each month brings us new things to look forward to.  Here is the June list.

1. Summer Vacation! I am also a teacher and I won't lie I love my summer break.  It is a great way to recharge and be with my family.

2. Shorts (see last week's post)

3. Bonfires.  Yes it is all summer and fall long, but this is the start.

4. Rhubarb. I love my rhubarb plant and I've spent hours baking because of it. I still have yet to make jelly and freeze a few bags worth but I will.

Rhubarb crisp, sauce and strawberry rhubarb muffins.  

5. June is also the start of our farmer's market, again this is an all summer long saturday morning trip, but opening day is always sweet.

I hope you enjoy what your region or town brings you each month.

With love from the Midwest,

Beth 

Summer Casual

Today it is 85 degrees and sunny, a big change from the 60 degrees and rain we had a few days ago. While I always think I'd like to add more dresses and skirts to my summer wardrobe I always fall back on a classic pair of shorts. This way no matter what comes up I'm ready (a lunch, a walk, a bike ride or errands). I think this goes back to when my children were small and I was running around after them.  The shorts are from Ann Taylor Loft, I have 3 colors of the same style.  I like that they are short enough yet not too short and the top if a simple while polo. I'm a true believer in if something fits you well buy a few pairs over time. As for summer shoes I love my Birkenstock sandals.  

With Love from the Midwest,

Beth 

Name Change

It is with a lot of thought that I am changing my blog name from French Bread Girl to Love from the Midwest. I think the title says more about my blog, as it has truly morphed into a lifestyle blog and not just a food blog.  You can continue to follow me at Love from the Midwest, on Pinterest at Elizabeth Platten and on Instagram @lovefromthemidwest. 

With love from the midwest,

Beth 

Sunday Dinner in June

 Well since I missed my monthly Sunday dinner post in May I'm posting early in June. We were very busy with birthday dinners and family coming back into town from sunny Florida.

 What's for dinner last Sunday?  The menu was: 

Grilled Koren Pork Steaks

Spoon Bread 

Sautéd Brocoli Rabe

Wine:

House Chardonnay from Bota Box 

Dessert:

Chocolate Chip Ice Cream Sandwiches with some leftover cookies my daugher made

The pork steaks come from our 1/2 pig we just took delivery of.  If you know of a farmer in your area that processes local meats, be it grass or corn fed, it really makes all the difference in the world.  It is convienient, you know where your meat comes from and you are supporting a local farmer.

here is the merinade for the Korean Pork Steaks that my mother uses for pork tenderloin
 2/3 cup pinapple juice or orange juice
1/3 cup soy sauce
1 T dried minced onions
1 T sesame seeds
1 T brown sugar
1 t minced garlic
1/4 cup water

Mix all together and pour into plastic bags and add the meat.  You can merinate the pork for 2-24 hours.  So this can be made a day a head.   When you are ready to grill save the merinade and pour into a small sauce pan.  Add 1/2 cup water and 1 T corn starch to the merinade and bring to a boil for about 5 mintes.  It will be safe to use as a sauce.

 I grilled the pork steaks for about 5-6  minutes per side at 375 degrees on my Big Green Egg and then let them rest for about 3-4 minutes.  Pass the sauce on the side. 

As always take time to sit down with your family no matter how small the rewards over time are so worth it.

Bon Appétit,

Beth