sophiegensposts

[sophiegensposts]

Olive oil and white peaches cake and red-pepper spaghetti with lemon shrimps....a great combo!

[sophiegensposts]

Last night was a blast:

I made some #redpepperspaghetti @verrigni pasta which, to my subtle amazement has the right balance of spice and delicateness-coupled with fresh Carolina jumbo shrimp.

I prepared the shrimp with simple #terrerosse olive oil, garlic and onion powder, salt and pepper plus generous lemon juice and chives. We found the duo to be the perfect amount of flavor and contrast even to the kids...

Lastly, the famous “olive and white peaches cake” made that morning became the quiet star: -flour, sugar, 2 eggs, baking soda and powder, vanilla extract, olive oil and 2 ripe peaches (or what you might have that is in season, ie: nectarine)-

We are still having it for breakfast-an nice way to start the weekend!

[sophiegensposts]

I initially intended to start writing in September of 2017, after spending part of our summer in my home country of France and because we now owned an early 1950’s home near DC...

I had gathered great inspiration from super stylish and functioning outdoors furniture from Fermob (fermob.com)-as seen in the Jardin du Luxembourg in Paris or Bryant Park in New York City, to name a few-or Lafuma (lafuma-furniture.com) on my dad’s apartment balcony near Paris for one (think the ultra functional Maxi Transat lounge chair for under $80)-what could be better than style and budget together?

So, here I am again, nearly two years later...and again, the thought of writing came to me realizing I feel most inspired when the weather gets warmer and the bounty of nature brings some of its most succulent fruits and vegetables.

I started with my family to put produce together that was now becoming super abundant:

*Gazpacho with basil and garlic our tween could make solo or *pistachio, feta and mint salad.

Another idea came to make *poached eggs in the oven over a bed of zucchini, onions, black olives and tomatoes.

Next on the menu for the weekend, *an olive cake with ripe peaches.