Summer's Coming!

My favorite smell in the summer is from the barbecue.  I know summer's close when I catch a whiff of it when I'm walking home from class.  Now I'm home for the summer, and of course it's raining.  Welcome to Utah in late May.  I'm sitting on the couch listening to Barbecue University on KBYU TV.  Everything featured sounds so amazing, so I'm thinking of what to have for lunch and dinner for the next few days, since it's Memorial Day weekend.  I only wish I were better at the grill.

Here is a recipe that was featured on the show that really jumped out at me.  The chef used this with veal, but since I'm against veal (for those who may not know, veal is white meat from a calf who has never been exposed to the light of day, preventing the meat from the calf from reddening.  To my family, that is nothing short of barbaric).  I personally would use this with pork chops.

Happy barbecuing!

Lemon Oregano Jam

Yield: Makes about 3/4 cup

2 large lemons (preferably with thin rinds)
1/4 cup sugar, or more to taste
1-1/2 teaspoons coarse salt (kosher or sea), or more to taste
3/4 teaspoon freshly ground black pepper, or more to taste
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh oregano leaves

1. Scrub the lemons under cold running water, then pat dry with paper towels. Cut each lemon into 8 pieces and remove and discard the seeds.
2. Place the lemon pieces and the sugar, salt, and pepper in a food processor and process to a coarse puree.
3. With the motor running, add the olive oil in a thin stream; the mixture should emulsify, becoming honeylike in consistency.
4. Add the oregano, pulsing to mix. The jam can be prepared up to this stage and kept, refrigerated, for several weeks.
5. Transfer it to a clean glass jar, placing a piece of plastic wrap between the top of the jar and the lid to keep the lid from corroding. Bring to room temperature before serving, stir to recombine, and taste for seasoning, adding more sugar, salt, and/or pepper as necessary.

Summer Hair

My hair is really long and thick, and can be a pain to have it down when it's hot outside.  So, I thought I'd post some ideas of how to do summer updos with braids.  A lot of them are really nice, because you can do them right out of the shower.  I have found that wet hair holds style better, and it keeps your head cool in the summer.




It can also be helpful to look at pictures online.  I love the looks with Sarah Michelle Gellar and Jessica Alba.

Sarah's hair is simple.  I start with a side part, and french braid the bigger portion of hair, including my bangs.  Stop when you finish braiding to the nape of your neck, and hold it with a small hair band.  Then continue braiding the rest of your hair, again stopping at the nape of your neck.  Pull the two braids and any leftover hair into a low ponytail, just under the bone on the back of your head. 

Now, I can't find any videos or tutorials online like how I do a messy bun, so I'll just type it up here.

First, you have your ponytail.  Grab the ends of your hair, and scrunch it up toward the hairband, and "cage" the hair in place with your entire hand and fingers.  Grab another hair band, and twist it around the hair.  Shake your head a little to loosen any loose strands.  Grab one loose strand section at a time, and tuck it into the elastic, and any loose loops in the buns as well.  And you have your messy bun!

For this look, I start by french braiding just my bangs to the side, and then continue french braiding the small section by your hairline until to reach the ear.  Braid the hair normally until you reach the ends, or until your layers start falling out.  Then wrap the rest of your hair into a low ponytail and do a messy bun.