07/14/2025
Im pretty sure I lost 12lbs just in sweat this past weekend.
We rocked out two weddings and a baby shower this past weekend, and I just booked an event for 2027.
The month started out with almost nothing on the calendar, which always makes me a llttle nervous, because, well, rent and overhead dont pay themselves, and Mamas got expensive taste in handbags and cheese.
I did, however, manage to keep plans with a friend to go and hear her brothers band play at this place called "The Walnut"
It's what you'd expect of a small town bar on a hot, summer night- humid, and smelled a little like feet, but the drinks were cold, the staff was friendly, and the band, clad in ripped jeans, and torn sleeves, rocked 🤘🏽the house, inviting patrons in crop tops & trousers, two sizes too small, onto the dance floor to shake what their Mama gave them, to the likes of White Snake and Cinderella. (The band, not the princess)🔥
A few Malibu & Sprites and a plate of perfectly cooked fries later, I took the party (Lil Jon) back to my place for a nightcap (shot of Pepto) and laid spread 🦅 in front of the fan.
You're probably like, WTF does this have to do with the photo of a delicious looking salad?
I'm glad you asked.
When I was in NYC for the SFFS, not only did I get to sample some of the best products, but I also met some really great people. One of them, Kate, from introduced me to this amazing smokey Bresaola, a razor-thin, prosciutto like, smoked beef, that is, hands down, some of the best meat I've ever put in my mouth.
Impeccable. 🤌🏽💋
Kate, and her colleague, filled me in on all the good- good about and when I returned home, I sent a follow-up "I-🫶🏾- u-&-ur-products" message. A few days later, a package containing a sampling of some of the products I loved, arrived on my doorstep.
It seemed the only right thing to do, was to make something with the ingredients I'd been gifted. So I made a Burrata salad using greens and heirloom cherry tomatoes from our garden, cracked open a ball of burrata from and made some Bresaola rosettes, drizzled with balsamic glaze, and paired it with a Bloody Mary.