“Simplicity is the glory of expression” -Whitman


Morels are a mushroom to treat with care. They are meaty and wonderful and a foraged delicacy I most often associate with my Grandpa. Recently, I asked him how he prefers his morels to which he replied, “fried.” Follow his example.

Prepared this way you have a quick snack without wasting time, and if you have access to copious amounts, they are particularly served well with sautéed asparagus, shallots, bacon, and a fried or poached farm egg.

Crispy Fried Morels // serves 4
2 cups morel mushrooms, cleaned – excess dirt and grit removed with a toothbrush
1 cup cornstarch
4 farm eggs, lightly beaten, chilled
2 cups peanut oil
Sea salt

Heat peanut oil in a large skillet until very hot.

Place cornstarch in a shallow bowl. Lightly roll the mushrooms in the cornstarch, tap to remove excess powder. Dip in egg wash and carefully add to the hot peanut oil. Pan-fry 5-6 minutes, turning often, until crisp and golden brown in color. Remove mushrooms with a slotted spoon to a paper towel and let cool. Sprinkle with coarse sea salt to taste. Eat immediately.


“We sit silently and watch the world around us.” -Nicholas Sparks


Everything about this sweet tea works. I love that it reminds me of lunches at Hilltop Kitchen, a place I love and that I visit frequently with my closest friends. I could eat there everyday, where you can get elk tenderloin, perfectly seared sea scallops, and rabbit tacos galore, and all the mezcal your heart desires. Cheers.

Bourbon Sweet Tea // serves 6

3 cups water
1/2 cup cane sugar
3 tea bags (such as Ginger Peach Black Tea)
1 cup peach bourbon (such as Bird Dog Peach Bourbon)
1 lemon, sliced
1 orange, sliced
1 lime, sliced
1 cup golden raspberries
mint sprigs

Combine the water and sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar. Pour the sugar water into a jar, add tea bags, and let steep for 10 minutes.

Remove the tea bags and add citrus rounds. Add the bourbon. Cover lid and chill.

Serve in small glasses and garnish with golden raspberries and mint sprigs.

“Love is a burning thing.” -June Carter Cash


I suppose this is a good excuse to have what can only be considered a pseudo dinner in summer form. Sometimes life calls for simple food – it just does. Especially when the weather gets hot and the days are long and you just want to stand around the kitchen in your swimsuit drinking a Pacifico with lime.

Oranges work beautifully with jalepenos. You can use this vinaigrette in just about any seafood recipe, saving the remainder in an airtight container in the refrigerator for later use.

Citrus Grilled Shrimp Kebabs // serves 4

Juice of 2 oranges
1 jalepeno, seeded and coarsely chopped
1/4 cup avocado or olive oil
2 tablespoons honey
sea salt and coarse ground pepper
1 pound colossal shrimp (16 count)
wooden skewers

Soak 4-inch wooden skewers in cold water for 1 hour. Thread 1 shrimp onto each skewer so that the shrimp lie flat until all shrimp on skewered.

In a blender add orange juice, jalapeño, oil, honey, salt and pepper and blend until smooth. Place shrimp skewers onto a plate and drizzle with vinaigrette to lightly coat.

Heat grill to medium. Grill shrimp 3 minutes per side or until just cooked through. Place shrimp on a platter, drizzle with extra vinaigrette. Serve and enjoy.