When Rourke and I were first dating, I had a dress similar to this, except it was green and white striped. He still talks about that dress to this day, so when I saw this at Target recently, I knew he would like it. Plus, I can wear it on the Fourth of July!
I paired it with white sneakers and pom-pom earrings. I added sunnies, a straw hat and a jean jacket later on. (Everywhere I go lately, they have the AC on Arctic Blast Mode. I have to bring a sweater or jacket into stores so I don’t freeze my tail off. )
To boot, I thought I could use this dress as a swim cover-up, too, with flip-flops! Thus the straw hat!
I love the slit on one side, too!
What are your plans for the Fourth? Would love to hear!
Toodle-oo,
Melanie
Outfit details: dress//earrings (on sale now)//sunglasses (on sale now)//white sneakers//hat//similar jacket
To make traditional sushi, you must start with sushi rice, which is short-grain and sticky! And, you will need nori.
Next you will need a 
I keep a small dish of water nearby to work with the rice. I also use a silicone utensil to press the rice down on the roller.
The first roll I am making is a California roll.
Have your veggies cut in match-stick size. I am using carrot, cucumber, celery and avocado. I will wait and cut the avocado until just before ready to prevent browning.
Press your rice over the bottom of roller.
Cut your nori to fit your roller and place on top of rice.
Place your veggies down the middle or right-hand edge. 
My roller has an arrow pointing toward the sushi. The technique is tricky but with practice gets easier. You actually roll away from you, while at the same time, are pulling the whole roller toward you. You keep doing this until the roll is completely rolled up like a cinnamon roll.
You will need a very sharp knife to cut you roll into medallions.
You can buy sushi-grade fish at Whole Foods in the seafood department. Our local Whole Foods has a special freezer with all things dedicated to sushi.
Press your rice down again onto roller.
Cut and place your nori down.
Place avocado and salmon slices down the middle or far-right. FYI…it is easier to have your salmon slightly frozen to slice thinly. It will be thawed out by the time you finish your roll and slice it. 
Roll the same way, Rolling away from you while pulling roller towards you until it is completely rolled up.
Place more avocado and salmon slices on top.
Sprinkle with black sesame seeds. I think they make it prettier. Slice and serve immediately.
To make the mayo, mix about a tablespoon of gochujang with about 3 tablespoons of mayo. Adjust to your liking. For more spicy-kick, add more gochujang.
With more and more practice, I aim to be the black belt of sushi makers. But, for now, Rourke and I are enjoying the basics!
Bon appetite!
So do you want to up your game in the dessert realm? Well, try one of these rum-infused, mojito granitas. They are basically an adult slushy that will take any hot day and make it cooler!
Start by making your simple syrup. It’s basically equal parts boiling water to equal parts sweetener. You can use sugar by all means, like most people do….but, I am using the lower-glycemic, light agave syrup.
Spray your cup with non-stick spray and your syrup will flow right out!
You will need approximately 3 cups of simple syrup for this recipe. 
Now for the muddling of flavors. Most mojitos are made up of lime and mint. I shook my recipe up a bit and made lemongrass-basil flavored mojitos.
Cut 1 stalk of lemongrass (found in the herb section of your produce section) down the middle horizontally. Then cut into small sections, separating each layer. 
Place the lemongrass layers and 1 cup fresh basil in a cocktail shaker and muddle down like crazy!
Add the juice of six limes.
Add 1 1/2 cups of light rum, put on shaker top and shake. (FYI..these are on the stronger side. If you prefer lighter granitas, only add 1 cup of rum.) ( To make a kid-friendly version, leave out the alcohol altogether.) Strain mixture in a bowl and add simple syrup. Stir well. 
Place in a glass dish and cover with plastic wrap and freeze overnight.
Wait to take out of the freezer immediately before serving, especially if you will be eating in outside.
Scrape with a fork and spoon mixture into serving glasses. Garnish with lime and serve with a spoon.
Recipe:
Feel free to change the flavors up to your tastes. I am planning on it!
Start with fresh mint, cucumber slices and coconut water.
I found this coconut at Whole Foods. You can use the coconut water you can buy from a can, but I am trying to avoid metals and plastics. So, here I am using fresh.
Add ice and filtered water.
Start with berries. 
You basically do the same thing.
Fill the bottom of your container with berries. 
Add ice and filtered water. Muddle the fruit for more flavor if desired.
This one would be great to serve at your Fourth of July soiree!
We decided to finally get out the 
Even though it is not “officially” summer yet, temperature-wise it is here! I started shopping for shorts and shirts recently to beat this heat! 