Happy Friday! I hope you have a super weekend. I’m getting a much needed massage here. So fancy! It was a gift from my mother-in-law and I am very excited. Alex actually has to work on Saturday, so Owen and I are on our own. I think we’re going to hit the farmers’ market and then test out a recipe for vanilla oatmeal cookie smoothies–stay tuned for the recipe.
Here are my top picks from the Internet this week:
The roll of black dolls in American culture. Beautifully written and fascinating.
Here are some pictures of Chris Christie playing softball. You’re welcome.
Let’s take a minute to nerd out about wine.
Drumroll, please… the Lower Hudson Valley’s hippest town is…
Such a pretty beach cover-up.
On to this week’s drink recipe. Somehow I forgot to tell you that I bought a juicer a few months ago. Like everyone who buys a juicer, I had really good intentions. But, like everyone who buys a juicer, after the first couple of weeks I lost a lot of steam. It was just such a pain to clean. Now I’m ready to get back on track.
What I like best about this blueberry cabbage juice is that it strikes the perfect balance between fruity and vegetal–and it looks so pretty in the glass. I had it for breakfast paired with a giant mug of coffee with coconut milk, and I was a very happy camper.
- 1/4 medium red cabbage
- 1 large cucumber, peeled
- 1 cup fresh blueberries
- 1 large Granny Smith apple, cut into quarters
- Working in this order, process cabbage, cucumber, blueberries and apple through a juicer according to the manufacturer’s directions. Serve over ice, if desired.