Rachael Adele

Strawberry Basil Crostini

I’ve had several people ask over the past week if I was planning to share the crostini recipe that made an appearance on this post last week. The simple truth is that I wasn’t going to because I feel weird even calling it a recipe.

But they are insanely delicious, so easy to make, and would make anyone look fancy showing up with them to this weekend’s holiday festivities.

And I’ve officially hit food-posts-with-strawberries quota for the month. I’m done for now, promise.

Strawberry Basil Crostini

INGREDIENTS:
Whole wheat baguette
Olive oil
Strawberries, thinly sliced
Basil, chiffonaded
Fresh goat cheese

DIRECTIONS:
Slice the baguette into 1/2 inch slices, drizzle with olive oil and grill or toast in the oven on a baking sheet until golden brown
Spread a generous amount of goat cheese onto each slice of bread
Top with sliced strawberries and basil ribbons
Optional: You could drizzle a little honey or balsamic over the top if you wish!

Photography by One Sparrow Creative

This Home: Factory to Loft

Today’s our second day on the west coast and I’m completely in love with this place. I’ll most likely never come back to Missouri. Just kidding, what I was really going to say is that I’ll most likely do a little detailed recap later.

My lack of sleep the past few days has left me with negative amounts of wit and interesting things to say, so for now, a few completely unrelated pictures of a stunning loft will have to do.

Images via Casa Sugar | Photos by Chellis Michael Photography

Fourth of July Picnic

Happy Friday, y’all! I’m excited to share with you a fun collaborative shoot from earlier this week with my friend, Sarah of One Sparrow Creative.

The fourth of July is one of my favorite holidays. Some of my best memories from childhood are of the holiday weekend spent at the lake or with family in Dallas, waiting on the lawn for the sun to set and the fireworks to start.

Unlike Christmas or Thanksgiving, there’s nothing really to prepare for except to maybe buy some beer and a bottle of sunscreen and to appropriately deck yourself out in stars and stripes. I like the slowness of it all. It’s unassuming and enjoyable.

If you’re grabbing a blanket and heading to watch fireworks somewhere this year, you may as well go the extra mile and pack a few things for you and your company to snack on. Because, food! It makes everything better (and don’t forget the wine).

The food prep for a picnic can be really simple. You can never go wrong with a cheese plate, in my opinion. It offers a variety of choices, there’s no cooking involved (because who wants to be in the kitchen when it’s 102 degrees outside?), and they’re typically pretty photogenic, for you instagrammers out there.

And sparklers are a must, obviously.

Apparel from Frankly Basic | Photography by One Sparrow Creative

Roasted Strawberry Paletas

My first paleta experience was a few months ago when I was visiting my brother in Birmingham. If given the choice between a popsicle and cake, it’s always going to be cake forever and ever amen. BUT these popsicles were a total game changer – the trick is to go cream-based. Ever since then I’ve been meaning to find a popsicle mold to make my own at home.

These, my friends, are the creamiest of the cream-based. And roasting strawberries is always a good idea.

Do you have plans for fourth of July weekend? Now you do. They taste like summer and they’re super easy to make and share (if you want to).

Roasted Strawberry Paletas

INGREDIENTS:
2 pints of strawberries
1 Tbsp olive oil
2 tsp coconut sugar
juice of 1 lime, divided
1 15 ounce can whole fat coconut milk, well shaken
2 Tbsp coconut sugar
1 teaspoon pure vanilla extract

DIRECTIONS:
Preheat oven to 350°F
Line a rimmed baking sheet with parchment paper. Pile the berries in the middle, sprinkle with the olive oil and 2 tsp of coconut sugar. Toss gently to coat.
Spread in an even layer and bake on the middle rack for 20 minutes.
Place strawberries in a food processor. Add juice of 1/2 a lime and blend until smooth.
In a small bowl, mix coconut milk, juice of the other 1/2 of the lime, 2 Tbsp sugar and the vanilla extract.

Place a spoonful of the strawberry mixture into each mold.
Add the coconut milk mixture until each mold is about 2/3 of the way full.
Spoon the remaining strawberries in and top with the rest of the milk.
Cover popsicles with mold lid and place sticks inside.
Best if frozen overnight, but can be served after 4 to 6 hours in the freezer.

Los Angeles Bound

This weekend was one of those where you feel like you actually had no weekend at all, you know the ones? Jam packed with the best company, food and activities, but totally exhausting at the same time. Needless to say I was not ready for you, Monday.

This week is also going to be a whirlwind. But at the end of the tunnel there is a beach. A friend and I are headed to Los Angeles for a few days to get some much needed sun and relaxation time. It will be my first time in LA. Have you been? Do you live there? I need all the restaurant, shopping, coffee, beach scene etc. recommendations you’ve got. Throw ‘em at me.