Hi friends!
Welcome to the 51st edition of The Farmhouse Edit: where we share what we’ve been coveting and discovering, from the best of beauty and beyond.
Happy Mother’s Day!
I want to wish all of the beautiful mothers (pet mothers included) a relaxing day of reflecting on all you mean to the people around you. To my mom, thank you for your unconditional support, for pushing me to my fullest, and making me believe that I am capable of anything. If it weren’t for her, we wouldn’t all have this amazing community. I love you all so much!
Beauty I’m Loving:
This recommendation comes from my mom: I was about to buy a different sunscreen brand when she did a full demo of her new Ultra Violette body sunscreen and how much she loves it. She said it’s so easy to apply and gives the body a beautiful sheen.
Entertainment I’m Loving:
I don’t even know how to sum up The Righteous Gemstones - the acting is impeccable, the script is absolutely hilarious, and you will never know what is coming next. All I can say is watch and enjoy!
Recipe I’m Loving:
I have found my perfect summer salad recipe: the Taverna Salad. It’s like a greek salad but so much better. The crunchy pita chips are a summer staple for my family. Who knew that perfectly baked pita chips are the ideal vehicle for a chopped salad, tuna salad, and grabbing every time you pass the kitchen.
The Best Pita Chip Recipe:
4 pita rounds
3 tbs olive oil
Salt and peper
Optional: 2 minced cloves of garlic
Directions: Heat oven to 400 degrees. Slice pita like a pizza lengthwise into triangles, then pull them apart so they are only one layer thick. Place pita slices onto baking sheet covered in aluminum foil, toss with olive oil, salt, pepper and optional garlic. Place in the oven for 10 minutes, toss, then bake until the edges are brown and crispy. Enjoy as a salad topper, vehicle for your favorite dips and salads, or as is.
Taverna Salad Recipe:
- 1/3 cup olive oil
- 2 tbs red wine vinegar
- 1 clove minced garlic
- 1/2 tsp dried oregano
- 1 cup cherry tomatoes, sliced in half
- 1 can rinsed chickpeas
- 1 yellow pepper, diced
- 1/2 cucumber, seeded, halved and chopped
- 1/2 cup kalamata olives, sliced in half
- 1/3 cup chopped parsley
- 1/4 cup minced shallot
- 2 tbs capers
- 2 green onions, sliced
- 1 block halloumi cheese (chop into cubes then sautee on a pan for a few minutes)
Directions: whisk the dressing together, place all ingredients in a bowl, and toss to combine. Top with crushed pita chips or eat the salad with the chips as a spoon (my fav).
What I’m Reminding Myself:
Life can change in an instant; remember to enjoy every moment and appreciate the people in your life. You never know when it will all change.
Until next week! xo Amandine