Happy Hour

I love my wine, can't get through a week without it...especially after not drinking for 9 months. It is so nice now to have a few glasses! I don't discriminate. I really love white and red wine but during the hot and humid summers there is nothing better than a chilled glass of white wine. I used to be a pinot grigio kind of girl but I am trying to branch out and try some new white wines. Last night we bought 4 bottles of sauvignon blanc and had a wine tasting. Our two favorites were Cupcake Sauvignon Blanc and Steelehead Sauvignon Blanc. Steelehead was by far everyone's favorite with Cupcake close behind. And I'll be honest we chose the wines by the look of the bottle, don't you love a beautiful label on a bottle! The Steelehead was a perfect choice for the beach with the fish on the label. They are both crisp and refreshing, perfect for the summer and the best part is that they are both under $15! If anybody has a favorite wine I should try please let me know!

Greetings from Figure Eight

We are all on vacation right now in Figure Eight Island and it is fantastic. Our house has incredible views of the water. We are having the best time taking the boat out, sunbathing, cooking and drinking! Here are a few pics so far. All the men have iced each other several times (if you don't know what getting iced is, its when you present someone with a Smirnoff ice and they must get down on one knee and chug the drink unless they have a Smirnoff ice on them, then you must chug both. An elaborate marketing scheme from Smirnoff no doubt but its pretty hilarious). more pics to come and some delicious recipes.

Tasty Thursday- TURKEY MEATLOAF WITH FETA AND SUN-DRIED TOMATOES

The recipe this week comes compliments of my girl Giada De Laurentis's new cookbook Giada at Home. I love Giada I watch her every Saturday on the foodnetwork. I feel like I know her and Todd and baby Jade because I watch her show so often:) I own all of her cookbooks and her recipes never disappoint and this one is no exception. I was worried about what Matt would think when I made this, because he is a red meat man. Normally any dish made with turkey he deems not filling or lame. However he actually liked this meatloaf! It was super easy to make and full of great flavor. The only thing I might change next time I make this is to add a sauce to the meatloaf, it is fine without it but we are sauce people. Enjoy!

TURKEY MEATLOAF WITH FETA AND SUN DRIED TOMATOES

-1/2 CUP PLAIN DRIED BREADCRUMBS
-1/3 CUP CHOPPED FLAT PARSLEY LEAVES
-1/4 CUP CHOPPED SUN DRIED TOMATOES IN OIL
-2 GARLIC CLOVES MINCED
-2 LARGE EGGS AT ROOM TEMPERATURE, LIGHTLY BEATEN
-1/4 CUP OLIVE OIL
-1/2 CUP CRUMBLED FETA CHEESE
-1 1/2 TEASPOONS SALT
-1 TEASPOON FRESH GROUND PEPPER
-1 POUND GROUND TURKEY (GIADA CALLS FOR DARK MEAT, I USED LIGHT)

PREHEAT OVEN TO 350 DEGREES AND SPRAY A 9X5 INCH LOAF PAN WITH COOKING SPRAY.

IN A LARGE BOWL STIR TOGETHER THE BREAD CRUMBS, PARSLEY, SUN DRIED TOMATOES, GARLIC, EGGS, OLIVE OIL, FETA, SALT AND PEPPER. ADD THE TURKEY AND GENTLY STIR TO COMBINE BEING CAREFUL NOT TO OVERWORK THE MEAT. CAREFULLY PACK THE MEAT INTO THE PREPARED PAN. BAKE ABOUT 40-45 MINUTES OR UNTIL INTERNAL TEMPERATURE IS 165 DEGREES.

REMOVE FROM OVEN AND LET SIT 5 MINUTES BEFORE SERVING.

We have a Reader on our Hands

Ok, so I will admit I kind of laughed when people told me I should be reading to Sterling every night. I mean he is a baby does he really care to listen to a book much less understand it. However the other day I was bored and he was fussy so I decided why not, lets read a book and he loved it! He loves looking at the pictures and helping me turn the pages. So now I make reading a regular occurrence in the Mason household. He even likes to read my US Weekly with me, too bad I don't have pictures of that- we do it while Daddy's at work:) He will be one well versed baby on celebrity gossip when he is older

Debnam Family Beach Trip

Every year my family takes a week long vacation to the beach. Each year the beach varies but not the peeps! This year we are headed to Figure Eight and we leave Friday! It is honestly my favorite week of the year! Sun, booze, good food,relaxation and family you can't go wrong. I love spending time with my family, now that I don't live in Charlotte anymore I miss seeing them on a daily basis, so it is wonderful to have an entire week together!. Last year on our beach trip I was about 2 months pregnant and feeling rough in the first trimester, so I am happy to be back to myself this year and ready to booze with the rest of them! This year is extra special too because it is Sterling's first beach trip. I bought him a baby pool and swim trunks so we are ready to go! Here are a few pics from our trip last year and one of Sterling in his Uncle Logan's old speedo.

Time Flies

My sweet baby boy is 5 months old this week. I can't believe how fast the time is flying by, it feels like just yesterday I was at the hospital holding him for the first time. I feel so blessed to have him in my life and can't imagine life without him now. He is a true joy, such an easy going sweet baby. He is a typical man though not happy unless he is well fed and gets a good night of sleep and his dirty diapers all man if you know what I mean:)

Tasty Thursday- BLACKBERRY FARM COOKBOOK

My dear friend Alissa went to The Blackberry Farm in Tennessee last weekend. I was so jealous, I had recently read an incredible article about the farm and the cookbook in House Beautiful and have been obsessed ever since. Alissa was so sweet and thoughtful and brought me back the Blackberry Farm cookbook autographed by the chef! I was beyond excited! The cookbook is beautiful and is filled with gorgeous pictures and recipes made with fresh in season food. I have looked through the cookbook everyday now inspired by the recipes, and it is actually sitting on our coffee table now, it is just too pretty to put away!

The recipe I am going to share today came from the cookbook and is actually a dish Alissa brought to our 4th of July/engagement party last weekend. It is a delicious potato salad. Alot of potato salads are heavy to me with too much mayonnaise, but not this one! It is so light and fresh you will love it!

check out the Blackberry Farm website it looks like such a wonderful place to visit set in the gorgeous Tennessee mountains! An incredible get away filled with beautiful food and surroundings! I'm saving my money to visit, now if only I could talk Matt into going to the mountains!
www.blackberryfarm.com

GREEN GODDESS POTATO SALAD WITH GARDEN RADISHES

-6 CUPS NEW FINGERLING POTATOES, SCRUBBED AND QUARTERED
-1 TBLS KOSHER SALT
-3/4 CUP FRESH SPINACH LEAVES
-1/4 CUP FRESH TARRAGON LEAVES
-1/4 CUP FRESH BASIL LEAVES
-1/4 CUP FLAT PARSLEY LEAVES
-1/4 CUP CHAMPAGNE VINEGAR
-5 SCALLIONS WHITE AND GREEN PARTS CHOPPED
-1 CUP MAYONNAISE
-1.5 TSP FINE SALT, MORE TO TASTE
-8 SMALL RADISHES TRIMMED AND SLICED

1)PLACE THE POTATOES IN A MEDIUM SAUCEPAN AND ADD ENOUGH WATER TO COVER BY 1 INCH. ADD KOSHER SALT AND BRING TO A BOIL. TURN OFF HEAT AND COVER POT AND LET SIT UNTIL TENDER, ABOUT 10 MINUTES. DRAIN POTATOES AND TRANSFER TO A LARGE BOWL. PLACE IN FRIDGE UNTIL COOLED.

2)IN A FOOD PROCESSOR, COMBINE SPINACH, TARRAGON, BASIL, PARSLEY AND VINEGAR AND PUREE UNTIL SMOOTH. ADD THE SCALLIONS AND PROCESS UNTIL SMOOTH. SCRAP THE MIXTURE INTO A MEDIUM BOWL AND WHISK IN MAYONNAISE AND SALT. COVER AND REFRIGERATE UNTIL NEEDED.

3) TOSS THE COOLED POTATOES WITH THE DRESSING AND GARNISH WITH FRESH RADISHES