Simple Summer Dinner - Grilled Peaches and Pork Chops

             {Photo by: Randy Mayor}

When you live where it is 95 degrees on the very first day of June the idea of rushing home from work to slave in a hot kitchen is less than appealing.  But, when your a self-admitted food snob like myself you still want to eat something super yummy just minus the heat.  This most often means that Hubs and I will sip a cool beverage of choice {last night it was an Italian Orvieto} have a some nuts or olives and wait for the insane scorching sun to turn to dusk and then fire up the grill{charcoal of course!} and so it went last night but I wanted something a little sassy so after taking stock of what I had on hand I decided to make grilled peaches and pork chops over a light salad of fresh baby greens and red cabbage.  This dish was a perfect summer meal that required minimal prep and no cooking beyond the salad was done in my house!....and could be adjusted like I did to feed two or to feed a crowd.....Winner!

Ingredients:
2 bone in porch chops
2 peaches cut in halve and pits removed
2 Tbls good balsamic vinegar (divided)
Dash of olive oil
1 Tbls lime juice
1 teaspoon fresh thyme
Salt and pepper

Wrap porch loosely in plastic wrap and give it a good beating to make it thinner...I use a sophisticated can of Campbell's soup for this ;) Mix together 1 tbl. balsamic, oil, lime juice, thyme, salt and pepper and then pour over pork chops in a plastic bag, let sit in fridge for about an hour.  Pour the remaining balsamic over the cut peach halves. After marinating these items are ready for the grill.  About 5 minutes per side on the pork (if using boneless this will probably be 3 or so) and about the same or a little less for the peaches is fine depending on how you like the texture.

While the pork marinates make a salad (the picture is arugula but I used baby greens and shredded some red cabbage because that is what I had on hand) I simply whisked some balsamic into some olive oil with salt, pepper and thyme to taste added the salad and mixed with my hands.

When ready to serve plate the salad (I sprinkled some fresh farmer cheese on it at this point) Pork chop to the side and slice the peaches to add on top. Bon appetite!

{Recipe adapted from a June 2005 edition of cooking light}

Infertility

In general I like to keep this blog fun and fresh a place for stress free inspiration and ramblings...but real life has real challenges and today I feel compelled to share a great article posted by a dear friend about the dreaded "IF" word...Infertility. Why we as women, young families, husbands and wives (me included) feel the need to drape such a veil of secrecy over such a heartbreaking disease is really just...silly, we certainly wouldn't do the same if faced with cancer, diabetes etc.....  I face Infertility every month, day, minute so isn't it my duty to break the silence and advocate for myself and the 1 in 8 who are affected? I choose to do so today.

http://www.huffingtonpost.com/dina-roth-port/infertility-the-disease-w_b_819978.html?ref=fb&src=sp

If you feel so inclined please take a minute to read the article above, it will make you think, perhaps urge you to reach out to a friend, or hopefully make those of you suffering in silence know that you are not alone.

Salty Dog

It's been nearly a year since I stopped blogging...I kind of quit cold turkey as our family had so much going on in 2010 and early 2011.  Lots of trips, sickness of parents, new jobs, an international move from the UK back to SC, farewell parties, welcome home parties, saying goodbye to dear friends, and saying hello again to friends from years before.  It was exhausting to say the least.  In all the madness one thing has remained, I am still striving to incorporate a vintage chic lifestyle into my daily living.  I've re-discovered old junkin' haunts of the past and found some great new ones since we've been back down south.  I've had my share of shrimp, farmers market tomatoes and fried okra.  A martini here a sweet tea bourbon there...its nice to be home.  I plan on sharpening the focus of the blog but am not quiet certain in which direction...so for now I'll take it slow and easy maybe sit on the front porch and enjoy the salty spring breezes blowing in.....oh and probably certainly have one or more of these while I figure it out ;) 

The Salty Dog

4 oz. freshly squeezed grapefruit juice
2 oz. Hendrick’s gin
1/4 teaspoon salt mixed with 1/8 tsp sugar, for rimming

Pour all ingredients over ice cubes in a highball glass rimmed with salt/sugar mixture. 
Stir well & serve. Serves 1.