From Ellen Whitehurst:

Just as Charles Foster Kane struggled to allow the single word “rosebud” to escape from parched and penitent lips, pushed out alongside a last and gasping, dying breath, so do soft and fragrant rosebuds whisper the word “July” as they fall from pink and red and yellow halos. And as much as rosebuds and lotus blossoms might perfume some of the most perfect summer days ahead, there’s also a stinker or two in the bunch that must not have received their eviction notices early enough to let us all enjoy a full four weeks of sun and fun and frolic. Yes, July is the time where summer begins to flex her golden muscles and shows a growth spurt that allows her to stand tall among all other months. Starting with fireworks that brighten her whole demeanor, she begins to feel her strength while staring down at the rest of us trying to balance both work and play. While we do, of course, face the age old dilemma, SPF 15 or 40? Really, is there any difference? Where we will see a decided difference this month, however, is in the stock market. Or so says the Feng Shui conflict about to erupt between the metal Sheep and this year’s ruling Ox. Beware. And “be wary.” says this sheep. It’s a very bahhhhhhhhd idea to invest in equities of any kind no matter how tempted you might be. You’ll just get fleeced, says this oracle. Me? I’m just the messenger. But I’ve been saying since this same time last year, to anyone who’ll listen, that this summer (esp in August), from an astrological perspective, has a good chance of bringing the market to new lows and anxious speculators to the other knee. Why not then, simply stay out of the stock market and invest in the original renewable energy source, Feng Shui? If you do, then you’ll know that this metalsome Sheep who just can’t keep her snout out of our business also says that gold’s a good bet. Once she’s done giving Soros her sage, the appearance of this sheep is also said to strengthen the element of earth in July which, in turn, can bring extraordinarily good luck for those who cotton to same. Bring a plant inside your space and love it. Love it some more. You won’t believe the bloomin’ luck you’ll get in return. And opportunities too. Jump into them as you might the cranky neighbor’s pool after a few frosty ones but do it on the down low when at all possible. Sort of oxy-moronish, these prevalent energies that soak the sides and front and back of this month duly and truly advising u alls to fully utilize every opportunity that comes our way. The secret Shui of the Sheep says there are hidden agendas and bonuses wrapped up in every single sizzling one. But the attendant codicil comes along to tell us to also keep a low pro wherever and whenever possible. Whole month long. Low pro. Okay, I guess we’ll let the Sun be the shining star of this month and be content to sneak out of the office a bit early to go hear Louis playing Hendrix on the covered deck at Kokoamos. Aruba, Jamaica, Bermuda, Bahama, Key Largo, Montego, both Louis and the Beach Boys say that’s where you’ll want to go to get away from it all. Bodies in the sand, melting drink in hand, falling in love to the music of a steel drum band. Yup, sounds like the perfect July to me. And for you too.

For more on what to expect and how to make the best of your own personal energies and opportunities in July log onto www.ellenwhitehurst.com!

July 1……….Regardless what this month’s Shui Sheep says about buying gold, all that glitters sometimes just isn’t. Especially where love is concerned. But there is a silver lining. And it comes with a passport to imagination and intuition on this specific day. Insights are extraordinary. Magical even. Take time to tap in. Then, with a red pen, ON THIS DAY, write what your fantasy future looks like. In short story form. Forget the Carson Mccullers overtones and write down the best life you can think of. Read it every night and each morning for nine days straight. Now don’t say I never gave you anything.
July 4……….Roll with the punches and go with the flow, and, oh yeah, don’t forget to keep a low profile. Fireworks. Enough said. With your spread fingers acting as your “comb,” brush them over your entire body as if you were clearing a spider web from all around it. Start at the head and end at your feet and don’t forget the front and the back. Breathe. Then wash your hands under cold water. Three times. Now take that Charlotte!

July 7 ……….TWIN ECLIPSES! This would have been the Super Stellar Day if there wasn’t a day that was better! As if! Go ahead and expect the unexpected the same way you expect the Sun to rise or the mail to get delivered or Heidi and Spencer to make a pubic spectacle of themselves. This day, however, really expect it. Look for the surprise. Keep wondering where it is. Because when it comes, believe you me, it’s gonna be good. Good Humor Chocolate Éclair good. Four stems from a choice of three colors. FOUR florals placed in a clear or translucent vase. No thorns please. FOUR STEMS ONLY of pink or orange or purple. Peach blossom luck. Entirely unexpected ain’t it?

July 10……….Generous, gracious, giving Jupiter conjunct the fantasy fueled Neptune. Now this is what I call a SUPER STELLAR DAY. But you’ll have to sign up for my newsletter at www.ellenwhitehurst.com to figure out how to gain all you can from these fab energies! Good luck doesn’t even begin to touch it.

July 11……….Best day of the month to sign contracts or other important papers. Don’t forget to end your signature by slanting it slightly up and to the right. And don’t forget to sign with a red or purple pen when possible.
July 18……….Sizzling, sexy, sensual and hot, hot, hot! Enough about me, now what about you? Date night. Put an image of the dragon and the phoenix canoodling in the back right hand corner of your bedroom. Dragon’s breath. Phoenix’s ashes. Like I said, hot, hot, hot.

July 21……….”Be who you are and say what you feel, because those who mind don’t matter and those who matter don’t mind.” Thanks Dr. Seuss, I feel better already. Just in case those who mind do matter, put a clear quartz crystal on any window ledge in the kitchen. Clarity. Crystal clear and all better now.

July 25……….I hate the word ‘hate’ and I hate the word ‘evil.’ Both are applicable to this day. So, guess how I’m feeling about getting out of bed today? Burn frankincense incense all day long. Or wear a few drops of the essential oil as your cologne to keep you perfectly perfumed and protected. Ring a bell softly in your space to clean the crap. BIG mug of sea salt somewhere inside the house. Absorb away.

July 31……….If you think they’re lying to you, you’re probably right. Double check the fine print and avoid signing on, literally and figuratively. You could regret it later. Negative things come in threes, hence the energies end of this month. Positive things come in pairs and smoke and sound connect to other realms. Play favorite music while burning violet incense. Archangel Jabriel is singing.

Dr. Lara Zibners has written a really great manual for parents,  If Your Kid Eats This Book, Everything Will Still Be Okay.  Listen to the interview.

Summertime Safety Tips from Dr. Lara Zibners

Water safety
A toddler can drown in less than an inch of water. Thus danger isn’t only limited to large bodies of water. No child should be left unsupervised around pools, lakes or rivers. Buckets of water and kiddie pools should also be completely drained after use. And a “locked” door in a house is not the equivalent of a secure pool fence.

Sun safety
The American Academy of Pediatrics recommends children be covered in long pants and sleeves at all times when out in the sun. However, most kids are going to be out in the sun, putting them at risk for sunburn and heat exhaustion. Small infants are particularly at risk for overheating and sunburn in any age child increases the risk of dehydration. Kids should always be covered in sunscreen, minimum SPF 15, which should be frequently reapplied, especially after swimming or sweating. Try to keep younger kids in the shade as much as possible and everyone should be especially careful when the sun is at its peak.

Sunburn care
If a kid gets burned despite everyone’s best efforts, treatment is dependent upon how severe and large the burn is. A mild burn is best treated with cool compresses, a dose of ibuprofen (for pain and inflammation), and plenty of fluids. Large burns, those that involve large blistered areas, or burns in children under one should be brought to the attention of a professional. These burns are no different than any other kind of burn and can cause serious complications if left unattended.

Pet safety
Warm summer days mean being outside, which means encounters with stray or wild animals. Kids should be taught the basics of animal safety, such as not approaching unknown animals or remaining motionless when approached by an animal with which they are not familiar. In case of a bite, thorough cleansing of the wound, control of bleeding and contacting the family doctor are important steps. Whether a child requires antibiotics or more advanced wound care depends on the extent of the injuries and the type of animal involved.

Bike and scooter safety
If it has wheels, the kid has a helmet. Period. Even a toddler, who should be riding only toys that allow both feet to settle firmly on the ground can get in the habit of wearing a helmet. Kids should use riding toys only in secure areas without traffic and never use a vehicle that is intended for a child who is much older.

Insect bites
The old myth about scraping away a bee stinger is just that, a myth. It’s been shown that the most important factor in reducing the effects of a bee sting is rapid removal of the stinger, using whatever means possible. Beyond that, all insect bites are treated basically the same: cool compresses, pain control with acetaminophen or ibuprofen, and elevation if possible. In the case of a severe allergic reaction, with difficulty breathing, losing consciousness or severe swelling of the lips and tongue, 911 should be called immediately.

Eat Well White Peach Sangria 

www.eatwellonline.com 
859-291-9355

This recipe is perfect for summer entertaining. It looks gorgeous in a large glass pitcher, and it’s delicious and so summery. Add a tapas platter with some Spanish cheeses, marinated artichoke hearts, roasted red peppers and some spicy toasted almonds then watch the sunset in style.

3 white peachs or, preferably, nectarines, thinly sliced
1 thinly sliced green apple
2 cups white peach puree or juice, found in the freezer section of better quality supermarkets or peel and puree fresh peaches in the blender to make your own
1 bottle crisp white wine, viognier suggested
½ cup grand marnier or triple sec
½ cup brandy
¼ cup fresh mint leaves

Combine all ingredients in large pitcher at least two hours before serving to let flavors mingle. Serve in tall glasses with fruit over ice.
Substituting club soda for the white wine, and fresh orange juice for the grand marnier and brandy makes a fantastic alcohol free version.

Chef Renee Schuler, a Northern Kentucky native, graduated with a Bachelor’s degree from DePauw University in Indiana before entering the culinary field. After school, while living in Brooklyn, she decided to switch gears to follow her first love and landed at the Institute for Culinary Education. Restaurants Picholine and Tabla, and Mesa Grill Catering company are among the formative places she spent time in during her five years living and training in New York City.

Upon moving back to Cincinnati, she took the position of chef at the Murphin Ridge Inn in pastoral Adams County, Ohio. After three great years and a collaboration with the owner on a cookbook, Renee decided to return to the field of catering and accepted the position of Pastry Chef at Jeff Thomas Catering. It was nearly a year and a half later that Chef Schuler established Eat Well celebrations and feasts. Her cooking is grounded in seasonal fresh ingredients prepared with a light hand and global techniques. The company is committed to serving interesting and delicious food no matter where our clients choose to celebrate. Eat well strives to bring each event to a higher level with creative food and presentation ideas, and hospitable warm service.

Established in 2005, eat well is a chef-owned, food-forward boutique catering company serving corporate and social clients in the Greater Cincinnati and Northern Kentucky area. Eat Well specializes in creative, seasonal cuisine; professional, warm service; and dynamic food and table presentation. For more information visit  www.eatwellonline.com, or phone  859-291-9355.

 
Aleppo Grilled Shrimp with Roasted Garlic Aioli 
www.eatwellonline.com, or phone  859-291-9355
Shrimp
1 pound Shrimp (U16/20 sized), peeled, deveined, tail on
Shrimp Marinade
Zest from 1 lemon
Juice from 1 lemon
¼ Cup Honey
1/3 Cup Canola oil (or another light, neutral oil)
1 Tablespoon Smoked paprika
2 teaspoons Aleppo pepper, crushed
2 teaspoons Sumac
1 teaspoon Kosher salt

Roasted Garlic Aioli
1 Egg yolk
½ Cup + 1Tablespoon Canola oil
½ Cup Olive oil
1 head Garlic, roasted, skin removed and mashed to a
paste
1 Tablespoon Lemon juice, freshly squeezed
½ teaspoon Salt
Pinch Cayenne pepper
Yield:
Method 
1. Mix shrimp marinade ingredients together. Marinate shrimp in marinade for 30 minutes.
2. Grill shrimp over hot grill, about 2 minutes per side.
3. Remove from heat and reserve.
4. Meanwhile, combine the egg, garlic, lemon juice, salt, and pepper in either a food processor or
blender and puree together.
5. Leaving food processor or blender on, slowly drizzle in oil until the mixture has become a thick
emulsion.
6. Serve immediately or store overnight refrigerated in a tightly covered container.
Notes 
1. Aleppo pepper is a Syrian chile. It is most easily found in Middle Eastern / Mediterranean
groceries and specialty spice shops. Ancho chiles are a very good substitute.
2. Sumac is a deep red Middle Eastern spice with a sour lemony taste. If you are unable to find
sumac, it may be omitted from the recipe as there is not a good substitute available. It is most
easily found in Middle Eastern / Mediterranean groceries and specialty spice shops.
3. Aioli may be made a day in advance, but because of the raw egg, should not be made any farther
in advance nor should it be kept any longer than a day after being made.

eat well, celebrations and feasts www.eatwellonline.com
aleppo grilled shrimp with roasted garlic aioli
©2009 copyright eat well, llc

Summer Genetti, a Cincinnati native, has worked her way up through many of Cincinnati’s premier restaurants. Starting her self-guided pastry career at J’s Fresh Seafood in Hyde Park with Jimmy Gherhardi, she later gained a position with the much beloved Jean-Robert De Cavel at Pho Paris and Chalk Food+Wine-only to find a “palatial” new home as the Executive Pastry Chef of the Cincinnatian Hotel. Summer continues to find inspiration from local farmers, artists, and some of America’s top pastry chefs—Kate Zuckerman of Chanterelle, Michael Laiskonis of Le Bernardin, Nancy Olson of Gramercy Tavern, to name a few—with whom she’s had the honor to observe and work.

Summer Genetti’s Classic Vanilla Bean Creme Brulee
Summer chose to share this recipe because she gets so many compliments on it from guests at The Palace. People often comment that they can’t achieve the texture of Summer’s creation. Curious as to what the difference might be, Summer is sharing her recipe for all to compare and contrast.

ingredients:
2c heavy cream (36-40 percent milk fat)
1.5 oz brown sugar
1.5 oz white sugar
5ea large egg yolks
1ea vanilla bean split and scraped
1 pinch kosher salt
1/4c turbinado sugar (for blazed sugar crust)

yields 4, five ounce ramekins.

method: preheat oven to 300 degrees. in a medium sauce pan, combine heavy cream, vanilla bean, white sugar and salt. heat just until scaled. in a medium mixing bowl, whisk together brown sugar and egg yolks for about 1 minute, until well combined. next, using a ladle, slowly pour the hot cream into the egg yolk mixture whisking as you go. this is called “tempering” and keeps the eggs from curdling due to the heat. once all of the cream has been incorporated, strain through a chinoise or fine mesh sieve.
TO BAKE:
Line a roasting pan with an old tea towel and place desired custard dishes onto the towel. fill each dish with the custard and place in the oven, on the middle rack. with a pitcher of hot water, fill the roasting pan until the water level reaches half-way up the sides of the custard dishes. Baking times and even temperatures can vary substantially, but they should be in the oven for 35 minutes to upwards of over an hour. when they are done, they should be completely colorless and “shimmy” when shaken. if the centers are still rippling when moved, continue to bake, checking on them every five minutes or so.

once they have finished baking, let the dishes cool in the roasting pan on the counter. do not attempt to move until it is safe to touch the dishes without being burned! then, chill in the refrigerator for an hour or two until the custard has “set”.
To serve, simply sprinkle turbinado sugar on top of the custard and shake off any excess. repeat with remaining dishes, and then blaze the sugar with either a propane torch from the hardware store, or a “creme brulee” torch available at most housewares stores.

chef’s notes: you can make the base for this up to three days prior to baking. starting with chilled base will increase the baking time slightly. these custards can also be baked up to three days prior to serving as long as they are wrapped in cling film to stay moist. the most tedious part of this recipe is the baking temps and times. if you know your oven to run hot, then drop the temperature to 275. if baking with a convection oven, drop the temperature even lower to 250. don’t get hung up on how long it takes for the custards to bake, they will be done when they will be done. just keep observing them periodically to ensure that they do not over bake. once you’ve made this recipe a few times, you will get the “feel” for when they are done, also keep in mind that even though you’ve taken them out of the oven, they are going to continue to bake a little longer due to the residual heat from the hot water bath.

the most popular brand of turbinado sugar on the market is sugar in the raw. this sugar is ideal because the size of each grain. to get a nice crust with white sugar, you will have to carefully apply two perfectly even layers of sugar before torching it. this can be tricky because if it’s too thick or too thin in certain places the sugar will burn to black and not be very appealing. the turbinado sugar eliminates that problem because the grains of sugar are thicker than it’s conventional cousin.

My mint runneth over! Do you have tons of mint, too? Here’s a recipe from Findlay Market to help use up all that mint in your garden.

Salmon and Mint Salad with Peas

1 pound of salmon, canned or fresh grilled
¼ cup fresh spearmint chiffonade (cut into thin ribbons)
1 pound fresh steamed sugar snap peas (or snow peas), cooled to room temperature
¼ cup fresh minced chives
2 Tbs. olive oil
Juice of one orange
Zest of one orange
4 servings of your favorite salad greens
Salt and pepper to taste

Method:
Using a fork, gently flake salmon in a bowl
Toss in fresh mint, chives and peas
Blend lightly
In a separate bowl, combine olive oil, juice and zest
Whisk into salad dressing
Toss salad in dressing
Add salt and pepper to taste
Serve over salad greens

Mary Valle Dorr, wine buyer at The Party Source, has put together her list of favorite “15 under $15″ I always like Mary’s picks- I bet you do, too! (If you’re a label lover, check out Kungfu Girl!)

Raats Original 2008 Chenin Blanc (South Africa) $12.99
Frei Bros. 2007 Zinfandel Dry Creek (California) $14.99
Pala 2007 Crabilis Vermentino (Italy) $13.99
Il Follo N/V Cuvee Rose (Italy) $14.99
Il Conte 2007 Conte Rosso (Italy) $9.99
Leyda 2007 Sauvignon Blanc (Argentina) $10.99
Altos Las Hormigas 2008 Malbec (Argintina) $10.99
Plan Pegau Lot 2006 (France) $14.99
Kungfu Girl 2008 Riesling (Washington) $13.99
Lancyre 2007 Rose (France) $13.99
Tourtes 2008 Sauvignon Blanc (France) $12.99
Marietta Old Vine Red Lot 48 (California) $12.99
Spada Toro 2006 Tempernillo (Spain) $12.99
Petit Caprice 2007 VDP (France) $10.99
Bogle Petite Sirah (California) $10.49

Today I’m teaching a lunch class at EQ called “Summer Salads”.  I love our lunchtime classes- they’re quick and easy for both our students and EQ!  Here’s the recipe for one of the salads I’m doing. It’s from my book, Amy’s Table: Food for Family and Friends. 

Southern Shrimp Salad
Serves 6

Every time my family and I are in Florida we eat ourselves senseless on seafood salad. I love it on a slightly salty cracker- or right out of the fridge when no one’s looking. The difference between this salad and the Florida stuff is that I don’t add imitation crab. Add it if you’d like- I’m the first to admit it tastes good. A scoop of Southern Shrimp Salad on greens makes a nice lunch, or serve it on endive spears for a light hors d oeuvre.

Prep time: 20 minutes

Cook time: 10 minutes
Make ahead: Best made several hours in advance. Can be made one day ahead; refrigerate until ready to serve.
Tip: Heating the flavorful mixture in the cooking water for 5 minutes or more makes it, and therefore the shrimp, really flavorful. Use the same technique for shrimp cocktail. To get shrimp cocktail well-chilled for serving, place a Ziploc bag of ice in a shallow dish. Lay the shrimp on top of the ice-filled bag; cover and chill until ready to serve.

1 (3-ounce) bag Shrimp and Crab Boil
1 lemon cut in half
Salt 

1 ½ pounds medium shrimp, shells on

Dressing:
½ cup mayonnaise

2 tablespoons fresh lemon juice plus more to taste

2 teaspoons Dijon mustard

¼ cup finely chopped sweet onion
1 tablespoon minced fresh parsley leaves

½ teaspoon garlic powder

A generous pinch cayenne pepper

1 cup finely chopped celery
2 tablespoons finely chopped chives
Salt and pepper to taste
Garnish: Chopped chives, lemon slices
 
Bring a medium pot of water to a boil with the crab boil bag, lemon halves, and a generous amount of salt. Boil 5 minutes. Add the shrimp; cook at a low boil for 2 minutes. Remove from heat; let stand 3 minutes. Drain. When the shrimp are cool enough to handle, peel and de-vein. Roughly chop the shrimp.
In a medium bowl, mix together dressing ingredients. Stir in the chopped shrimp, celery and chives. Season to taste with salt, pepper and additional lemon juice. Refrigerate until well chilled, about 2 hours.
To Serve: Garnish with chopped chives and lemon slices.

So many beers, and just one Dad! Make him a lucky fellah and get him something off this list from The Party Source’s Danny Gold

Danny’s Top 25 Brews for Father’s Day  Listent to the interview

Schlafly Triple-750ml bottle-St. Louis
Tsmisje Kerst - 11.2oz bottle-Belgium
Mikkeller Beer Geek Breakfast - 16.9oz bottle-Denmark
Weihenstephaner Original Lager - 6pk-Germany
Left Hand Milk Stout - 6pk-Colorado
Bell’s Hopslam -6pk- Michigan
Delerium Tremens -750ml - Belgium
Dogfish Head Pangea - 750ml - Delaware
Singha Lager -6pk-Tailand
Gouden Carolus Noel -750ml-Belgium
Harpoon Leviathan IPA -4pk -Massachusetts
Stone Ruination IPA - 16.9oz - California
Dogfish Head Raison - 6pk - Delaware
Unibroue La Fin du Monde - 4pk - Canada
Rogue Old Crustation Barleywine -750ml - Oregon
Arcadia Imperial Stout - 4pk-Michigan
Piraat Ale - 750ml - Belgium
Sammy Smith Oatmeal Stout - 4pk - England
Point Nude Beach Summer Wheat -6pk-Wisconsin
Dogfish Head Red & White -750ml-Delaware
Gouden Carolus Rouge -750ml - Belgium
Schniederweiss Hoppfenweiss - 16.9oz-Germany
Clipper City Abbey - 6pk-Maryland
Triple Karmelite -750ml-Belgium
Brother Thelonius -750ml-California