Emma magazine Summer 2014

EMMA for the modern domestic

No. 14 Summer 2014

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All rights reserved. publication may be No reproduced, part of this distributed, may publication or transmitted be reproduced, in any form or by any distributed, or transmitted means without in any explicit form or written by any means permission without of the editor, except explicit writteninpermission the case ofofbrief the editor, except the case of brief quotations andinother noncommercial uses permitted quotations and other by copyright noncommercial law. For permission uses permitted requests, by copyright write tolaw. theFor editor at therequests, permission address write belowtowith the the subject:at“Permissions editor the address below Request.” with the subject: “Permissions Request.” hello@emmamag.com www.emmamag.com hello@emmamag.com www.emmamag.com Publication design by Sarah Hubbell Publication design by CoverHubbell Sarah photo by Rachel Solomon Cover photo Stylist by Sarah Briana Hubbell Moore

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OH HELLO I

cannot forget the first time I caught a glimpse of New York City. I locked eyes with Lady Liberty from my 747 window seat and like a whirlwind adolescent romance, she swept me off my feet. I spent days traipsing around flea markets, Central Park, and bustling bakeries. Every time I passed a honey roasted nuts stand, my heart skipped a beat.

Like a doe-eyed kid scooting closer to a boy on the bus, I pressed into the smells and sights, hungry for more. I knew I was falling.

For a while after moving back to Arizona, Ryan and I romanticized Manhattan, dreaming of the day we would return. Last summer, we finally planned a trip and giddily pictured ourselves basking in the glory of Central Park once more, then pretentiously bantering about post-modern art on the rooftop of the Met. We arrived at LaGuardia Airport the same day as a record heat wave. While no part of wet bangs scraped across one’s forehead or a sweatdrenched button down registers as attractive, the one consolation was that everyone looked equally miserable. We hopped on a subway car, and I recalled my first New York metro ride years before.

I had taken the F train to a friend’s apartment where we dropped my luggage and hit the Lower East Side for drinks. It was glorious. This time, however, we had a stroller, and it was rush hour.

The subway conductor incomprehensibly muttered something like, “Closing doors, stand back.” But the doors wouldn’t close. In spite of huddling together like a couple dozen city-dwelling sardines on one of the hottest New York days on record, the doors refused to close. A woman’s exceptionally high top knot or a man’s briefcase must have stuck out,

repeatedly tripping the door sensor, preventing our C train from leaving the station. “Push in!” Top Knot yelled, her authoritative tone belying her hipster demeanor. I could feel them staring at us - the only parents dumb enough to bring a gigantic jogging stroller onto the subway at rush hour - and I wanted to disappear.

On this cramped metro car full of sweaty, impatient, stroller-hating New Yorkers, I suddenly appreciated home. Obviously the culinary and cultural marvels of the Big Apple far outweigh the hectic pace, packed subway cars, and oppressive humidity, but when we finally arrived at our stop and pushed our way through the sliding doors, I was reminded of the importance of being grateful for exactly where I am - wherever that may be.

Whether you find yourself curing a case of wanderlust this summer or simply staying put, this issue is packed with warm weather favorites. Getting behind the wheel? Give our road trip playlist a listen (page 10). Staying home? Hopefully my long overdue bedroom makeover (page 20) inspires you to tackle those lingering home projects. Entertaining friends but don’t know how to start up a grill? Learn how on page 76, and then try the delicious grilling recipes that follow. How have I neglected to mention those mind-blowing poptails pictured on the cover?

Recipes start on page 90. You’re welcome.

And if you find yourself needing an escape this summer, I say do it. It’s not that I don’t love traveling, trying new foods, and exploring big cities. It’s just that sometimes my favorite place to be is my own backyard grilling with friends. An ice cold poptail doesn’t hurt either.

SARAH HUBBELL, EDITOR IN CHIEF OF EMMA MAGAZINE

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HOME

HOLIDAY

FOOD

GARDEN

20

60

76

26

16

68

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EDITOR’S BEDROOM TOUR Take inspiration from Sarah’s bedroom makeover.

DIY DESIGNER BENCH This luxe looking piece will look great parked at the foot of your bed.

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STYLE A COFFEE TABLE Learn how to turn your coffee table into a conversation piece.

DAD’S DAY CAMPOUT Pitch a tent and whip up gourmet PBJs for an evening under the stars.

DIY GIFTS FOR DAD From a beer-making kit to breakfast in bed, find ideas for showing a little love to the papas in your life.

GRILLING 101 For the novice griller, this quick guide will make you a grill master in no time.

GRILLED SALADS From stone fruit to panzanella, grill these savory salads at your next cookout.

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BOOZY POPSICLES One part popsicle, one part cocktail. Cheers!

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JULY 4th COOKOUT From drinks to dessert, this festive menu has it all.

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START A SALSA GARDEN Planting a salsa garden means you can make fresh, homemade salsa any time you want. This quick stepby-step can be completed in an afternoon.

ENTERTAINING BEAUTY

PRINTABLE

DIY

102

118

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HOSTING THE 4th Incorporate subtle nods to simpler times for this year’s Americana gathering.

120

LITTLE LEAGUE PARTY Throw an all-star baseball birthday for the little slugger in your life.

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FAUX BOB Get the look and feel of a shorter ‘do for summer without a chop.

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LEMON VERBENA FOOT SCRUB A foot refresh for all the beachy wear and tear.

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SUMMER LIPS Learn what shade works best for your skin tone.

POOL PARTY INVITE Swimsuits, lemonade, and beach balls are about all you need for a lovely summer party, oh and this free downloadable invitation!

FORK POM-POMS Make a pom-pom bouquet with just a fork and string.

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DIY ICE “CHALK” Try this cool and creative activity with the kiddos.

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POTATO ART PRINTS Make a sweet gallery wall addition with this DIY potato print project.

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Canvas Apron

Basting Brush

Melamine Plate

Grilling Cookbook

Cedar Planks

Charcoal Grill

EDITOR’S PICKS

Beverage Tub

Condiment Tray

GRILLING ESSENTIALS Emma’s editors share their favorite outdoor dining picks just in time for grilling season.

Canvas Apron: Claudia Pearson Basting Brush: Sur La Table Melamine Plate: Nicole Porter Beverage Tub: Target Condiment Tray: Etsy Grilling Cookbook: Amazon Cedar Planks: Target Charcoal Grill: Casa Flag Spatula: UncommonGoods Chipotle Bourbon BBQ: Hak’s BBQ

Flag Spatula

Chipotle Bourbon BBQ

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ROAD TRIP TUNES CURATED BY RYAN HUBBELL

BU R NI N G The Whi test B o y Ali v e

MY T H Bea ch Hou se

T IGH T RO P E Janell e Moná e

THE ON LY P L AC E Best Co a st

BABY BLU E Twi n Peaks

H AP PY Ph arrell Wi lli am s

L I V I N G I N AM E RI CA D om

DON’T WAIT Map e i

MY T EARS ARE WASTED You nge r Love rs

LISTEN!

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CONTRIBUTORS SA RA H HU BBE L L Ed i to r i n C h i ef

ST E P H ANIE NEIH EISEL Beau t y Contri bu tor

CARL A BO NNER Home Contri bu tor

S HELLY SA ZDA N O F F As soc i a te Ed i to r

TIFFANY EGBERT Ph otograph e r

BRIANA MO O RE Ph otograph e r/Food Con tri bu to r

HEATHER KI N KE L As soc i a te Ed i to r

ZACH GLIELMI Beau t y Contri bu tor

BREANNE JO H NSON Ph otograph e r

RACHEL S OLO M O N Photog r a ph er

A ARO N CH AMBERL IN Food Contri bu tor

SARA NEVEL S Ph otograph e r

STA N CY H I GL EY Photog r a ph er

S H ERRY CH RIST INE B eau t y Contri bu tor

NICO L E MICH IELI D esi gn Contri bu to r

YAS M I N E YAC U T In te r n

CARO L INE CH AMBERS Food Contri bu tor

REBECCA P RO P E S D esi gn Contri bu to r

B R EN DA N M CCAS KEY En te r ta i n i n g Co n t r i b u to r

JEN WOJCIK Ph otograph e r

JEFF NEW TO N Ph otograph e r

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ASK EMMA

An advice column for the modern domestic.

Need advice? Send your questions to AskEmma@emmamag.com.

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Q: Every time I have a conversation with my older sister, I get emotional and avoidant and end up frustrated with myself and the relationship with her. What can I do to connect with her and have a close relationship?

Q: I really want my three-year-old to have quality time with her grandparents, but whenever we are together, my mother-inlaw takes over. Her words and actions make me very uncomfortable. What is the best way to handle this situation?

A: With family members, we often get stuck in the patterns and roles we formed in childhood. For instance, you may be an independent, competent 30-year-old woman but with your sister, you may revert to a child who has just been told “get lost and get your own friends.” Add to this any emotions resulting from unresolved issues, and the layers of maturity began to peel off.

Our relationships in our “first family” are the most influential in our lives, and they are never simple. Whether sharing feelings was welcome or mocked growing up may determine whether conflict is dealt with or swept under the carpet today.

Look at how communication was handled (or not) in your family. How do you feel when you talk? Is she critical or demeaning? What role were you designated in the family or specifically with her? Start building a new relationship, step by step.

Sometimes that starts with a letter stating that you love her and want to form a new relationship where you can be vulnerable and open. Refrain from blaming. Letters provide the opportunity to plan and revise before sending. If she is open, follow up with a call and finally, meet with her, at your initiative. Talk about your feelings and hopes and really listen. You will be well on your way to a meaningful, adult relationship.

A: The first priority is calmly discussing your feelings and concerns with your husband. If you have not made decisions yet about how you want to raise your child, start with that. Formulate a plan based on your values. It is essential that the two of you unite in your approach, not just in situations with other family members. Talk about discipline, structure, consequences for unacceptable behavior. Share what characteristics you want to build in your child, like truth-telling, confidence, kindness.

Once you have this established, speak to your mother-in-law with your husband.

Use “I” or “We” statements with her. For instance, “We feel uncomfortable when_________ happens,” rather than “You do _________ and we hate it.” Give her an understanding of what you are trying to teach your child and what you want her to experience when she is involved with family. Enlist your mother in law’s support in your parenting plan. And don’t forget to tell her how much you value grandparent time for your daughter.

Larcy Dunford MC LPC has a private counseling practice in Scottsdale Arizona. Counseling provides individuals and couples the opportunity to gain perspective and learn new information and skills which change lives and promote healthy relationships. www.larcychriscounseling.com

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HOME

DIY DESIGNER BENCH PHOTOGRAPHY BY RACHEL SOLOMON

This DIY bench marries form and function, adding a designer touch to an open entryway. The faux sheepskin top gives the look of luxury and craftsmanship, but ringing in just over $100, you can tackle this project on a budget in under an hour. Style yours at the foot of the bed or beneath a custom painting. (We love this canvas piece by artist, Britt Bass!)

Canvas Painting: www.brittbass.com

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How to: Materials 1 piece common board or plywood, cut to desired dimensions (shown 48” x 12”) 4 hairpin legs from www.hairpinlegs.com (shown 18”) 2 faux sheepskin fur throws from Ikea, sewn together to make one continuous piece foam, cut to board dimensions 12 nuts and bolts each, (used: 1/4 inch x 20 x 1 1/2 inch) electric drill staple gun scissors No. 1 Place legs near board corners and mark holes where screws will go.

No. 2 Set legs aside and drill through each marked spot.

No. 3 Attach legs, screwing bolt in from the top of the bench to the bottom (this will leave the nuts accessible in case you ever need to tighten a leg).

No. 4 Layer foam and fur atop the board.

No. 5 Flip over and staple the fur around the foam to the board, beginning in the center.

Continue around the bench, making sure to pull tightly as you work your way around.

Once fur is completely attached, trim excess with scissors.

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EDITOR’S BEDROOM TOUR PHOTOGRAPHY BY HEATHER KINKEL

After moving into a cozy mid-century ranch style home while four months pregnant, Emma’s editor-in-chief, Sarah Hubbell, rapidly began nesting. Painting the kitchen, ripping out old carpet, and designing the baby-to-be’s nursery, she crossed off projects one by one. One project, however, fell lower and lower on the priority list. Fast forward a full two years after move-in day, and this busy mama’s bedroom still needed a major dose of TLC. Finally, with help from her handy husband, the neglected corner of their home recently got the love it desperately needed.

The couple did not shy away from mixing patterns, from a stenciled accent wall to bold navy striped bedding. They kept it looking cohesive with a complimentary color palette of navy and yellow. Mixing new pieces, like this yellow tufted headboard from Hayneedle, along with thrift store finds, like a crate repurposed as a nightstand, the pair created a room that feels tailored without being too stuffy. Take a peek around their new space.

Tufted Headboard (shown in Aztec Gold): Hayneedle Wall Stencil: Cutting Edge Stencils Bedding: West Elm 20 EMMA

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PLANT A SALSA GARDEN PHOTOGRAPHY BY HEATHER KINKEL

Planting a salsa garden means you can make fresh, homemade salsa any time you want. This quick step-by-step can be completed in an afternoon, and you’ll reap the benefits all summer long. Head to www.emmamag.com/homemade-salsa for a simple and tasty salsa recipe to put the fruits of your labor to work. Don’t have a planter box? We made this one ourselves and documented it on the blog: www.emmamag.com/diy-planter-box. Happy gardening!

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How to:

Materials planter box potting soil plants: tomato plant, jalapeño (or other spicy pepper) plant, cilantro plant small shovel or garden spade watering can No. 1 Select planter box and plants. There are many different varieties of tomatoes and spicy peppers, we chose Early Girl tomato (it’s a smaller plant size and yields ripe tomatoes earlier than most varieties) and jalapeño for the spicy pepper.

No. 2 Fill planter box with potting soil. Organic potting soil is best if possible, as it has no added chemicals that may be harmful to your plants.

No. 3 Decide where you would like to place your plants within the planter box – we put the tomato in the middle as it will be the largest of the three, and placed the others on each side.

No. 4 Dig a well for each plant then remove each plant from its store container by gently rolling the sides between your palms and flipping the plant upside down to fully remove it.

No. 5 Place each plant in desired well, pat extra soil on top to firmly root it in the soil.

No. 6 Water and fertilize your newly planted garden! We used pre-fertilized soil but container gardens need to be re-fertilized regularly to maintain the health of the soil.

Water when the soil feels dry (most likely every other day) and enjoy the fruits of your labor in a few weeks!

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STYLE A COFFEE TABLE PHOTOGRAPHY BY HEATHER KINKEL

The coffee table invites friends and neighbors to chat while sharing a beverage, and if styled well, can be a conversation piece, itself.

According to the interior designers at Blueseeds Home, it only takes four steps to expertly style a coffee table, while bringing a dose of personality to your living room.

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How to: No. 1 Books are the most inexpensive way to dress up a coffee table, and they are an easy way to bring in color and texture. Whether offset or stacked in different directions, find a balance between contrived and thrown.

No. 2 Something organic brings the space to life and adds a sweetness. Adding flowers or something green shows that a space is lived in and alive.

No. 3 Found objects give a personal touch that represents the home and the people who live there.

No. 4 Something warm, preferably a candle, adds a finishing touch.

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FORK POM-POMS PHOTOGRAPHY BY RACHEL SOLOMON

Whether strung as a garland or attached to branches as a bouquet, pom-poms add a bit of charm wherever they go. No need to buy any fancy pom-pom making gadgets to master this quick DIY. Try using a standard kitchen fork or mix it up with a larger spatula to achieve various sizes.

How to:

No. 1 Wrap yarn around fork to desired thickness.

No. 2 Tightly wrap a piece of yarn around the middle of the wrapped yarn and knot in the middle.

No. 3 Carefully remove yarn bundle from fork.

No. 4 Cut through the each side.

No. 5 Trim uneven pieces until pom-pom looks even and round.

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DIY

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DIY ICE “CHALK” PHOTOGRAPHY BY HEATHER KINKEL

Cold and colorful, try this ice chalk DIY on a warm summer day.

Three simple ingredients and an hour in the freezer is all you need to get little ones playing outside. Whipping up a batch of fun has never been this easy!

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Ice Chalk INGREDIENTS 1/2 cup cornstarch 1/2 cup water 2 tablespoons washable kids paint ice cube tray

PREPARE Makes approximately one tray.

Mix all ingredients (working with one paint color at a time), whisking well until all lumps are dissolved.

Fill the ice cube tray with mixture, and freeze until firm.

Repeat as desired for multiple colors.

Bring outdoors and let the kids paint a sidewalk masterpiece.

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POTATO ART PRINT PHOTOGRAPHY BY HEATHER KINKEL

You don’t have to be Picasso to replicate this DIY art print. Try our easy potato stamp technique to create a cheery gallery wall addition. With fruit prints popping up everywhere from stationery to textiles, you’ll be right on trend.

Materials large potato, sharp knife, water color paint, cardstock, water No. 1 Print or write a favorite summertime phrase in the lower center of cardstock.

No. 2 With the knife, cut fruit shape out of potato. Make sure the “stamp” part is as smooth as possible. Cover the smooth area of the potato entirely with paint.

No. 3 Press down in the center of the cardstock making sure all areas touch the paper.

No. 4 Paint any additional details such as melon rind and seeds, then allow to dry.

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BEAUTY

Lemon Verbena Foot Scrub INGREDIENTS 2 cups organic sugar 3/4 cup coconut oil 6-8 drops lemon verbena essential oil

PREPARE In a mixing bowl, combine sugar and oil and stir until sugar is no longer dry.

Mix in essential oil drops.

To apply: scoop in hand and scrub entire foot. Rinse with warm water and pat dry.

How to

FAUX BOB

PHOTOGRAPHY BY TIFFANY EGBERT TUTORIAL BY ZACH GLIELMI

Looking to liberate your neck from those long locks for summer?

Get the look and feel of a shorter ‘do without committing to a chop with this four-step faux bob tutorial.

No. 1 Start with textured hair down. Section out a “V” at the top of the head. (If hair is all one length skip this step).

No. 2 Split hair into 3 sections (each side and one in back).

No. 3 Rubber band bottom of sections like a ponytail.

No. 4 Take the closure of rubber band and roll in and up to scalp and secure rubber band to scalp with bobby pin. Repeat with other sections. Pin any loose pieces and spray to hold. Remove top clip and tease for volume.

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Lipstick

SHADES FOR SUMMER PHOTOGRAPHY BY TIFFANY EGBERT WORDS BY STEPHANIE NEIHEISEL

With matte and neon lip stains trending this summer, makeup artist Stephanie Neiheisel shows how to pick the perfect pigment for your pout.

Deeper Skin: (opposite page) An orange satin lip (try MAC’s Morange or Vegas Volt) enhances and brightens a darker complexion. Makeup artists often gravitate toward plums for darker skin tones, but a warm pop of orange is a refreshing break for summer.

Fair Skin: You can never go wrong with a bright pop of pink on fair skin. It enhances the porcelain feel of the skin and brings out eye color when paired with a simple mascara.

Try MAC’s Candy Yum Yum. Olive Skin: Pastel floral pops (like MAC’s prolong wear lip liner in Fashion Boost) work wonders for olive complexions. Lilacs and bright purples are a fun way to add an accessory to your look while feeling light, delicate, and flirty.

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HOLIDAY

DAD’S DAY CAMPOUT PHOTOGRAPHY BY HEATHER KINKEL

Summer means longer days and warmer nights, making it the perfect time to take your Father’s Day celebration outside. Pitch a cute tent (we found ours at Tip Top Teepee Shop on Etsy), throw in a few cozy blankets, add some yummy treats, and you’ve got yourself an evening that both Daddy and the little ones won’t soon forget.

Kids and grown-ups alike will love this simple but delicious dinner of gourmet peanut butter and jelly sandwiches. When the sun sets, stay warm by the campfire (don’t worry, we’ve got a quick guide if it’s your first time) and do a little stargazing with a free constellation printable from www.luluthebaker.com. Memory making at it’s finest!

Yellow Striped Tent: www.etsy.com/shop/TipTopTeepeeShop 60 EMMA

PB&Honey Banana INGREDIENTS thickly sliced white bread, toasted peanut butter honey

PREPARE Assemble by smearing one side of bread (or both!) with peanut butter, drizzle with honey, and pile banana slices on top. Place the other piece of toasted bread on top.

banana slices

Choco-Fluffernutter INGREDIENTS thickly sliced white bread, toasted peanut butter marshmallow fluff

PREPARE Assemble by smearing one side of toasted bread with peanut butter and the other with marshmallow fluff. Sandwich together with a few chocolate pieces in the middle.

chocolate candy bar

Salty & Sweet INGREDIENTS thickly sliced white bread, toasted peanut butter strawberry jam plain potato chips

PREPARE Assemble by smearing one side of toasted bread with peanut butter and the other with strawberry jam.

Sandwich together with a few potato chips in the middle.

Build a Bonfire:

No. 1 Using a hatchet, chop logs down to fit within fire pit. Also, make some kindling by splintering off smaller wood pieces. Newspapers and scraps can also act as kindling.

No. 2 If you have a starter log, place in the center at the bottom. Toss kindling at the base of the fire pit. Place larger logs in a triangle pointing up, similar to a teepee formation.

No. 3 Hold a lighter under the wood (or light starter log if you are using one) until the flame catches the kindling. The heat generated from the kindling should act as a catalyst for the larger logs that are layered on top.

No. 4 Pull out some marshmallows for roasting and enjoy! Add more wood as needed.

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DIY GIFTS FOR DAD PHOTOGRAPHY BY RACHEL SOLOMON

Make your Father’s Day gift memorable by giving him something homemade. From breakfast in bed to homemade marinade, Dad will love these DIY gifts all the more knowing you put extra time and thought into them. Is Dad the DIY-er in the family? Give him a homebrew kit to make his favorite craft beer from home!

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Handmade Gift Ideas

No. 1 Give the beer-loving dad a beer-making kit! The Brooklyn Brew Shop kit uses fresh grain, hops, and yeast, making it a favorite among home brewers looking to whip up qualilty craft beer from without leaving the house. Choose from a variety of beer styles, from stouts to saisons, at www.brooklynbrewshop.com.

No. 2 Gift the grill master a batch of homemade marinade. Try the recipe from our Grilling 101 feature; it’s a sure-fire crowd-pleaser!

No. 3 For the dapper dad, give vintage ties a modern update. Turn them into bowties with our step-by-step tutorial.

No. 4 Keep it simple by making your favorite papa a breakfast he can eat without ever leaving the bed. Fresh citrus and the classic egg in a hole make a delicious start to Dad’s Day. World’s Greatest Dad card available at www.floatingspecksdesign.com/shop.html.

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DIY

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DIY Bow Tie

Materials wide neck tie seam ripper sewing machine hand needle and matching thread scissors iron bow tie pattern: www.emmamag.com/how-to-sew-a-bow-tie

No. 1 Using seam ripper, disassemble the tie. Remove any extra fabric lining and press flat with an iron.

No. 2 On the wrong side of fabric, trace the pattern four times. The length should be determined by his neck measurement, so adjust pattern length accordingly.

No. 3 Cut out pieces and place two right sides together, then quickly sew piece A to piece B at the flat end. Iron seam to flatten. Repeat with remaining two pieces.

No. 4 Now that you have two longer pieces, place right sides together and pin around edges, leaving approximately a 3� gap in the middle for turning. Sew around edges using a 1/4� seam allowance. Trim any excess fabric.

No. 5 Turn fabric right side out and press with iron, then whip stitch to close gap.

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FOOD

GRILLING 101 PHOTOGRAPHY BY STANCY HIGLEY

When revered Phoenix chef, Aaron Chamberlin wants to unwind, he heads no further than his own backyard. His quaint urban oasis boasts a sprawling garden, hidden compost system, and plenty of shade. For this garden-to-grill meal, he harvested his ripest veggies right on the spot, showing just how easy it is to improvise when grilling, so long as you know the basics.

No. 1 Heat the grill. If using a gas grill, flip propane tank on, turn the grill dial to the flame setting, and hit the igniter. Once lit, turn dial to desired heat setting.

No. 2 Using a wire brush, remove any charred or burnt particles stuck to grill grate. Wipe with an oiled towel to help season grate.

No. 3 Prepare item to be grilled by first trimming excess fat, then marinating and seasoning.

Lightly brushing the meat with oil keeps it from sticking to the grate. Chef Aaron always recommends marinating first. Not only does it add great flavor, but the marinade will char instead of the meat over high heat, resulting in a moist flavorful entree.

No. 4 Plate item on grill and use tongs to turn. Avoid piercing the meat’s surface to keep savory juices from escaping.

No. 5 Cook meat to desired doneness. Meat cooked rare will feel spongy and offer slight resistance to pressure. Meat cooked medium will feel slightly firm and springy to the touch. Meat cooked well done will feel very firm and spring back quickly when pressed.

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Grilled Pork Chops INGREDIENTS 1 tablespoon fresh turmeric 1 tablespoon fresh ginger 3-4 cloves garlic salt, to taste 1-2 lemons, juiced handful oregano leaves handful mint leaves handful rosemary leaves dash of chile pepper 1/8 cup olive oil 1/8 cup medjool date syrup 4 pork chops

PREPARE Assemble marinade: Using a mortar and pestle, crush together turmeric, ginger, garlic, salt and lemon juice. To this, sprinkle in oregano, mint, and rosemary leaves.

Sprinkle in chile pepper, then drizzle with olive oil and date syrup.

Pour half of marinade over pork chops and place on grill. If you hear sizzling, flip pork chop over. Add more marinade after turning pork chops. Cook until done. This depends on thickness of cut, around 4-5 minutes per side.

Remove pork chops from grill and cover with foil. Allow to rest for 10 minutes. This is a great time to grill up a vegetable accompaniment. Toss vegetables in a cast iron skillet with remaining marinade or olive oil, salt, and peper, and grill over high heat.

Plate and serve.

GRILLED SALADS PHOTOGRAPHY BY JEN WOJCIK RECIPES BY CAROLINE CHAMBERS

Living in Southern California has its advantages. Chief among them might just be envy-inducing weather 365 days a year. For Caroline Chambers, this means frequent trips to the San Diego farmer’s market. Her boutique catering company, Cucina Coronado, focuses on a fresh farm-to-table experience, and her summer salad recipes are no exception. From stone fruit to panzanella, all are made on the grill, meaning less time in the kitchen, and more time soaking up the summer sun!

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Grilled Heirloom Carrot Salad INGREDIENTS 4 bunches heirloom carrots, scrubbed and tops removed 2 tablespoons good olive oil 2 tablespoons lemon juice 1 cup goat’s milk yogurt 2 tablespoons harissa alfalfa sprouts 1 tablespoon sunflower seeds, toasted 1 tablespoon pepitas, toasted salt and pepper

PREPARE Heat grill on medium high heat.

Put carrots in a large bowl or container and toss with olive oil and lemon juice until thoroughly coated.

Place on grill for 10-15 minutes or until easily pierced with a fork.

Turn on the grill every 3 minutes to prevent over-charring.

Meanwhile, add yogurt to a small bowl. Swirl in the harissa.

To plate, pile carrots on one side of the platter. Add sprouts in one large clump, then yogurt in one large spoonful. Squeeze fresh lemon juice over the carrots, salt and pepper to taste, and finish by sprinkling the toasted seeds over the carrots.

Grilled Stone Fruit Salad INGREDIENTS 1 large bag of arugula 2 peaches 2 plums 2 nectarines 1 medium red onion 6 ounces feta cheese block 3 tablespoons fresh lemon juice 6 tablespoons extra virgin olive oil 1 tablespoon chopped mint 1 tablespoon chopped basil salt and pepper to taste

PREPARE Heat grill to medium high, lighting the burners on only half of the grill.

Place feta on a dish and cover with 1 tbsp lemon juice, 1 tbsp olive oil, and pepper. Allow to marinate for one hour.

Slice all fruit and red onion in half and remove stones. Oil lightly on all sides, place fruit cut side down on grill on indirect heat and close lid.

Grill for about 3 minutes on each side or until fruit has grill marks and begins to caramelize and the onion begins to soften.

Allow fruit and onion to cool, then slice each fruit half into thirds and the onion as thinly as desired.

Arrange arugula on a platter, then place the fruit and onions. Sprinkle feta over top. Slowly toss in the dressing until lightly coated.

Dressing: Combine remaining lemon juice and all herbs, then slowly whisk in the remaining olive oil.

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Summer Panzanella INGREDIENTS 1 large grapefruit 1 pint blackberries 1 small head of radicchio 1 pint strawberries 1 pint heirloom cherry tomatoes 1 ear of corn 1 pound asparagus 6 slices good sourdough bread 2 cups sugar snap peas 2 cups shishito peppers 2 meyer lemons 1 cup good olive oil 1 cup fresh basil leaves salt and pepper to taste 1 large ball of burrata mozzarella (substitute ovolini mozzarella if you can not find burrata)

PREPARE Turn grill on medium high heat.

Wash all produce. Segment grapefruit slices. Slice strawberries and cherry tomatoes. Halve radicchio and then thinly slice it. Toss all ingredients together in a large bowl.

Toss asparagus, corn, sugar snap peas and shishito peppers with 4 tbsp olive oil, salt and pepper. Put asparagus and corn directly on grill; put sugar snap peas and peppers in a grill basket and place on grill.

Watch asparagus closely – they should be ready in about four minutes. You want them to retain some crispness. Remove from grill and allow to cool. Turn corn every 3 minutes or until slightly charred on each side. Remove from grill and allow to cool. Shake the peas and peppers in their grill basket until charred on all sides. Remove from grill and allow to cool.

Toss bread slices with 3 tbsp olive oil, salt and pepper. Add to grill. Char on both sides, remove and allow to cool.

Cut Meyer lemons in half, oil cut side lightly and add cut side down to the grill for about two minutes. Remove from grill and allow to cool.

Toss all ingredients except lemon in the large bowl, then add remaining olive oil and grilled meyer lemon juice. Add salt and pepper to taste.

Transfer to serving bowl. Top with burrata and freshly torn basil leaves.

SUMMER POPTAILS PHOTOGRAPHY AND RECIPES BY BRIANA MOORE

One part childhood nostalgia and one part grown-up happy hour, these boozy treats combine everything we love about popsicles and cocktails. From a peachy bourbon creamsicle to a watermelon margarita pop, these indulgent treats make the perfect nightcap on a warm summer evening.

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Red, White, & Blue Sangria INGREDIENTS 1 cup flattened seltzer water 1 cup white wine 1/4 cup finely sliced strawberries 1/4 cup blueberries

PREPARE Give seltzer water time to flatten.

(Open the bottle the night before and allow to flatten in the fridge overnight.)

Combine flattened seltzer water and wine.

Place a few strawberry slices at the bottom of the popsicle molds, and pour the liquid mixture to fill the mold just over halfway, then place molds in the freezer for 90 minutes. After liquid begins to set, gently drop in a few blueberries, and top off the popsicle molds with the remaining liquid, and place the popsicle sticks.

Finish freezing and enjoy.

Watermelon Margarita Pops INGREDIENTS 2.5 cups seedless watermelon (about 1/2 of a large watermelon) 4 limes (2 for juicing, 2 for slicing) 1/4 cup sugar 1/2 cup tequila 2 limes margarita or other coarse salt

PREPARE Prepare tequila by pouring in a heavy bottomed saucepan. Turn the heat to high. As soon as the alcohol begins to bubble, set your timer for 2 minutes. After 2 minutes, remove pan from stove immediately.

Carefully pour prepared tequila into a heatproof container, and transfer bowl to refrigerator to cool.

After tequila cools, place all ingredients in a blender. Blend until smooth, and sugar has dissolved.

Run ingredients through a strainer to remove watermelon pulp.

Divide mixture between popsicle molds. Place slices of lime onto the bottom of of the popsicle sticks.

Freeze overnight. Sprinkle limes with salt before serving.

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Lavender Bees Knees INGREDIENTS 1/2 cup hot water 1 tablespoon dried lavender blossoms 1/2 cup honey 1.5 cups gin 1/2 cup lemon juice, plus one lemon for slicing

PREPARE Prepare gin by pouring in a heavybottomed saucepan. Turn the heat to high. As soon as the alcohol begins to bubble, set your timer for 2 minutes. After 2 minutes, remove pan from stove immediately. Carefully pour prepared gin into a heatproof container, and transfer bowl to refrigerator to cool.

Make lavender simple syrup: Mix hot water and dried lavender blossoms in bowl. Let steep 5 minutes. Whisk in honey, until it dissolves.

Combine 3/4 cup lavender simple syrup, 1 cup gin, and lemon juice in a cocktail shaker with ice. Shake well.

Insert a sliver of fresh lemon into the popsicle molds. Divide cocktail evenly amongst popsicle molds.

Bourbon Peaches & Creamsicle INGREDIENTS 1 cup water 1 cup sugar 3 ripe peaches 1/8 cup bourbon 1/4 cup peach simple syrup, cooled (recipe follows) 1 cup plain yogurt

PREPARE Make peach simple syrup: In a medium saucepan, stir together water, sugar and 2 sliced peaches.

Bring mixture to a boil, then reduce heat and let mixture simmer until sugar completely dissolves. Remove from heat, cover, and let steep for 25 minutes. Strain peaches from syrup mixture and let cool completely before using. Store in the refrigerator.

Peel and mash remaining peach, then combine crushed peach bits with bourbon in a bowl. Let sit while simple syrup steeps.

Combine the yogurt and peach bourbon. Add simple syrup gradually, until you reach preferred sweetness.

Pour mixture into popsicle molds, and freeze! If using wooden popsicle sticks, freeze for at least an hour, allowing the mixture to solidify enough to hold stick up straight.

ENTERTAINING

HOSTING THE 4TH PHOTOGRAPHY BY SARA NEVELS

Nestled in a historic neighborhood of downtown Phoenix, entertaining enthusiast Brendan McCaskey hosts an Americana gathering to celebrate our nation’s birthday.

Take a cue from his dinner party playbook and incorporate these subtle nods to simpler times.

Venue Move your dinner party to the front yard to invite neighborly community.

Menu Nothing feels more All-American than a home-cooked meal under string lights on a summer evening. Full of flavor but without the fuss, this menu takes you from start to finish. Draw taste buds in with watermelon bruschetta, move on to barbecue meatball sandwiches topped with peach slaw, and wash it down with a mason jar filled with blackberry honey shandy. Don’t forget to save room for dessert!

Favors Simple felt ball bouquets attached to name cards greet guests. After the table clears and the last firework goes off, they can take a piece of the party home with them.

Decor Put a warm spin on the classic red, white, and navy color scheme by mixing in various wood textures. For instance, antlers and hollowed out branches filled with succulents act as a rustic table runner. Pick up a “Live Brave” print from Yellow Bungalow Shop as a nod to the national anthem, and scatter dollar store hankies in red white and blue for a sweet and functional detail.

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Summer Shandy INGREDIENTS 1/2 cup honey 2 tablespoons granulated sugar 1/2 cup lemon juice (6 lemons) 8 cups of water, divided 1 cup blackberries, cut in half 6-pack of your favorite summer brew, chilled

PREPARE In a small pot, on low to medium heat, bring honey, sugar, and 2 cups water to a simmer. Remove from heat and add lemon juice. Let sit for 10 minutes to cool slightly.

Place blackberries in the bottom of a large pitcher. Pour the honey/lemon mixture and remaining 6 cups water into the pitcher. Chill in the fridge for an hour.

Fill a chilled glass with ice, and fill half full with lemonade. Top off with beer and garnish with a lemon slice.

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Broiled Blue Tomatoes INGREDIENTS 4-5 large tomatoes, cut into thick slices 1/2 cup crumbled blue cheese 10 fresh thyme sprigs splash of red wine vinegar salt and pepper, to taste

PREPARE In a medium sized roasting pan, layer tomato slices. Drizzle tomatoes with a splash of red wine vinegar and season with salt and pepper. Sprinkle blue cheese and scatter fresh thyme sprigs over the top. Broil under a 500째 F oven until the blue cheese is browned and bubbling, about 4-5 minutes. Set aside for 5 minutes to cool slightly, and serve.

Watermelon Bruschetta INGREDIENTS 3 roma tomatoes, diced 4 cups watermelon, diced 3 cloves garlic, minced fine 1/4 cup of fresh basil, sliced thin 1 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil 2 tablespoon vinegar 1/4 cup crumbled feta 1/4 chopped pistachios loaf of crusty bread

PREPARE Slice bread into 1/2-inch thick slices.

Toast in a 400째 F oven until golden, about 5-6 minutes. Set aside to cool.

In a bowl, carefully mix together, tomatoes, watermelon, garlic, basil, salt, pepper, oil, and vinegar.

Generously top each toasted bread slice with bruschetta mixture and sprinkle with crumbled feta and pistachios.

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Grilled Potatoes INGREDIENTS 12 medium size yukon gold potatoes 1 cup olive oil 1 tablespoon dijon mustard 1 tablespoon whole grain mustard 1 tablespoon red wine vinegar 1 tablespoon lemon juice 2 teaspoon chopped thyme 2 teaspoon chopped rosemary 1 teaspoon salt 1/4 teaspoon black pepper

PREPARE Slice potatoes into 1/4-inch thick slices. Par-cook in simmering salt seasoned water, removing from heat just before potato slices are fully cooked. Drain, and set aside.

Vigorously whisk together remaining ingredients until emulsified. Toss potato slices in a large bowl with sauce, making sure each slice is coated on both sides.

Grill for 3-4 minutes on each side.

Plate potatoes, and garnish with chopped chives.

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Peach Slaw INGREDIENTS 1 cup mayo 1/8 cup apple cider vinegar 1/8 cup red wine vinegar 3 tablespoons sugar squeeze of fresh lemon juice 1 teaspoon salt 1/4 teaspoon black pepper 1 small red cabbage, thinly sliced 1 small green cabbage, thinly sliced 5 peaches, thinly sliced 1/4 cup fresh parsley, chopped

PREPARE Whisk together the mayo, vinegars, sugar, lemon, salt, and pepper, set aside.

In a medium bowl, mix together cabbage, peaches, and parsley. Add desired amount of sauce to the cabbage mixture, and toss together.

Follow instructions below for assembling sandwiches.

BBQ Meatball Sandwiches INGREDIENTS

1lb ground beef 1lb ground pork 1 1/2 cup bread crumbs 1 cup chopped onions 2 teaspoon salt 1 teaspoon black pepper 1 teaspoon garlic powder 1/2 teaspoon red flakes 2 teaspoons worcestershire sauce 1 tablespoon red wine vinegar 2 tablespoon fresh thyme, minced 1 tablespoon dijon mustard 1/2 cup fresh parsley, chopped 2 eggs 4-5 cups of your favorite bbq sauce 8 buns or rolls

PREPARE

Combine all meatball ingredients, except the barbecue sauce, into a large bowl. With your hands, mix all ingredients together well. Roll into 1.5-inch balls, about 32-36 balls. In a large skillet over medium to high heat with 2 tablespoons olive oil, brown the outside of the meatballs for 3-4 minutes.

Place the meatballs in a crock pot, and pour in the barbecue sauce. Add more sauce if all meatballs aren’t covered. Cook on low for 3 hours, until meatballs are cooked through.

To assemble: Carefully spoon 4 hot meatballs onto each bun or roll, and top with a scoop of peach slaw. Plate and serve.

Blueberry Cobbler Sundaes INGREDIENTS vanilla ice cream whipped cream your favorite pie dough recipe crumble topping: 2 cups flour 1 cup brown sugar 1/2 cup granulated sugar pinch of cinnamon pinch of salt 2 sticks chilled unsalted butter blueberry sauce: 2 cups fresh blueberries (or frozen) 1/2 cup water, divided 1 teaspoon lemon zest 3/4 cup orange juice 1/4 cup lemon juice 3/4 cup granulated sugar 3 tablespoons corn starch 1/2/ teaspoon vanilla pinch of cinnamon

PREPARE To make the crumble topping, in a bowl, mix together flour, brown sugar, granulated sugar, cinnamon, and salt. Using a pie cutter or your hands, work the butter into the flour mixture, until small clumps form. Spread the topping out on a parchment lined baking sheet. Bake for 12-15 minutes at a 350째 F oven.

Set aside to cool for 15 minutes.

Break up crumble and store in an air tight container for up to 7 days.

In a small saucepan over medium heat, combine and gently stir together blueberries, 1/4 cup water, orange juice, lemon juice, lemon zest, and sugar. Bring to a boil.

In a small bowl mix remaining 1/4 cup water and cornstarch together.

Stir the cornstarch mixture into the blueberry mixture and simmer for 4-5 minutes. Remove from heat and stir in vanilla and cinnamon. Set aside to cool. Store in an air tight container in the fridge for up to 7 days.

Using cookie cutters, cut your pie dough into star shapes. Lay flat on a parchment lined baking pan, brush with egg wash, and sprinkle with sugar. Bake in a 350째 F oven until golden brown, about 6 minutes.

Transfer pie cookies to a wire rack to cool.

Scoop a generous amount of vanilla ice cream into a cup or bowl. Pour warm blueberry sauce over the top of the ice cream and sprinkle with crumble topping. Top it off with a dollop of fresh whipped cream, and garnish with a pie cookie.

POOL PARTY PRINTABLE PHOTOGRAPHY BY RACHEL SOLOMON

Swimsuits, lemonade, and beach balls are all the makings of a summer pool party. The design duo at Floating Specks created this free printable invite exclusively for Emma’s readers (download at www.emmamag.com/pool-party-printable), so you can go ahead and start planning your summer soiree.

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LITTLE LEAGUE PARTY PHOTOGRAPHY BY BREANNE JOHNSON

For the kiddo who loves America’s favorite pastime, throw an all-star baseball party.

Welcome little sluggers to swing on by with this customizable invitation from Petite Party Studio, and bring on the peanuts and cracker jacks.

Venue Bring the ballpark to your backyard with a homemade baseball diamond you can DIY with flour, water, and cardboard. After all, every player loves home field advantage.

Menu Set out a concession stand full of ballpark favorites! When it comes to baseball fare, there’s nothing more iconic than cracker jacks, so Phoenix food truck, Short Leash Hotdogs, paired a hot dog with the classic caramel corn treat, and let’s just say they knocked it out of the park. For dessert, baseballs make sweet appearances as both chocolate covered oreos (from Etsy shop, Sweeties by Kim) and vanilla cake pops (from Arizona bakery, Inspired Sugar).

Favors Send players home with their own baseball tee from www.blankstyle.com.

Personalize with iron-on numbers or letters.

Activity Set up a homemade ball toss with our four-step tutorial. You can keep it around long after the last inning!

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Materials cardboard scissors water spray bottle flour sifter

DIY Diamond

No. 1 Cut a square stencil out of the cardboard leaving a few inch border on all sides.

No. 2 Spray the area where you want your base to be.

No. 3 Place the cardboard cutout on the wet grass.

No. 4 Pour flour over a sifter and shake until evenly coated. Repeat for each base.

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Children’s Picnic Table: www.wayfair.com/Patio-Furniture-C33338.html 126 EMMA

Cracker Jack Dog INGREDIENTS

PREPARE

peanut butter

Heat pita bread and hot dog on grill.

cracker jacks

Assemble with remaining ingredients and enjoy.

smoked gouda bacon bbq sauce hot dog pita bread

DIY

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Ball Toss Materials 4’x4’ sheet of pre-sanded plywood (approximately $20) Ruler or framing square Pencil Tape Measure Sandpaper (medium grit) Hand saw and/or circular saw Paint No. 1 Place your 4’x4’ board on a flat work surface (we put our board on two construction horses) and lightly sand the top.

No. 2 Mark and draw the shape you would like your hole to be and where you would like it placed. We decided on a “home plate” style hole, and placed it about 2/3 of the way down from the top of the board.

No. 3 Using a circular saw, cut each section out to make the hole for the board.

Alternatively, a hand saw can be used, just make sure to drill pilot holes so that your hand saw has an easier start. Building tip: instead of pushing the cut “home plate” through the board to remove it, use the hand saw to make sure the cuts are clean and no tears happen to the wood.

No. 4 Sand the edges of the hole well so that little hands don’t get any splinters, then paint!

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Dream Job:

LANDING A TV SHOW PHOTOGRAPHY BY JEFF NEWTON

To read Lucky Diaz and Alisha Gaddis’ collective rap sheet - American Idol musician, Broadway performer, Latin Grammy winners, you might expect an air of superiority, but not this husband and wife duo. The couple, who star in their own family jam band, sat down with Emma’s editor-in-chief, Sarah Hubbell, to chat about landing their own TV show and living out their love story on the road.

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“There’s a perception that when you get married, you live for the weekend, golf to escape your wife, get fat and watch TV,” Lucky starts, “but you don’t have to sacrifice family to lead a cool, indie, artist lifestyle.”

I

walk into Lux Coffeebar to find Lucky and Alisha already seated, pastries and coffee cups in hand. Impossible to miss, both halves of this husband and wife duo are wearing stripes and straw-colored hats. They look like something off the set of a children’s television show, and it’s no wonder. I sit down next to Alisha, the spunky, red-haired, red-overalled comedienne, and I feel right at home. Lucky sits across from us, and even with a coffee table in between, their chemistry is palpable. Not in the mushy Facebook status kind of way, but in the subtle nods and stolen glances way. These Latin-Grammy award winners are used to putting on a show, in fact they just finished a performance this morning (early hours are the benefit of being in a kidfriendly band), but minus their somewhat conspicuous wardrobe, they are 100% down-to-earth.

How do a couple of musicians not only start an indie kid’s band, but find success doing it? Alisha attributes it to naiveté. “We don’t have ‘dreams’ per se, just goals that have yet to be attained,” she explains. Sure, Alisha’s optimism helps, but she also has the starving artist mentality to boot. She understands rejection is part of the package. They figured out the only trick is getting back up when confidence is shaken. And they have certainly received blows to their confidence along the way. “One of the first industry friends we shared our music with told me to stick to my day job,” Lucky recalls. Their advice for brushing off the naysayers? “Have faith,” Lucky says. “Have a partner,” Alisha adds.

Of course, it helps that they make good music. Think in the vein of Ben Gibbard with a bit of Beatles influence. “Part of our quest is overcoming the stigma that children’s music needs to be square or cheesy.” You can sense in his voice that it’s an uphill battle convincing the public, but their songs speak for themselves. “Falling,” one of their indie-pop tunes, recently caught the attention of Coca-Cola who used the song in a commercial. And while they may feel it challenging to invent (or reinvent) a genre, there’s no question their niche has helped propel their success, landing them “Lishy Lou and Lucky Too” a children’s live-action TV show that will air as part of the PBS show, “Friday Zone.”

The one lingering question I have is how a couple of parents live, work, and play together without going insane. But for Lucky and Alisha, that seems to be the easy part. “There’s a perception that when you get married, you live for the weekend, golf to escape your wife, get fat and watch TV,” Lucky starts, “but you don’t have to sacrifice family to lead a cool, indie, artist lifestyle.” If there are poster children for the idea that families are the new hip, it is without a doubt this family. They take their daughter on the road with them whenever they can, and travel, eat, and evolve as a family. It’s refreshing if not a bit idyllic. Alisha recognizes that this may not be doable for everyone, so she implores families to carve out time in their lives for their passions. “Do what you love when you can,” she shrugs, and I decide to leave it at that.

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The Glass Kitchen

After I Do

Hidden

The Revealed

My Last Kiss

Where’d You Go, Bernadette

SUMMER READS

Elly in Love

The Never Never Sisters

Looking for a summer read? Pick up one of these page-turners.

The Glass Kitchen

by Linda Francis Lee After I Do by Taylor Jenkins Reid Hidden by Catherine McKenzie Elly in Love by Colleen Oakes The Never Never Sisters

by L. Alison Heller The Revealed by Jessica Hickam My Last Kiss by Bethany Neal Where’d You Go, Bernadette

by Maria Semple Stars Go Blue by Laura Pritchett The Paris Wife by Paula McLain

Stars Go Blue

The Paris Wife

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SUMMER ISSUE CREDITS

We try to give credit where credit is due, but sometimes you can only fit so many great people on one page! Here are all the people and places who helped make this issue possible.

OH HELLO Photography Jeanette LeBlanc ROAD TRIP TUNES Photography Sara Nevels HOME - Page 14 Photography Rachel Solomon STYLING A COFFEE TABLE Design Assistant Amber Marshall Design Assistant Meg Evans BEAUTY - PAGE 44 Photography Tiffany Egbert LEMON VERBENA FOOT SCRUB Photography Rachel Solomon HOLIDAY - PAGE 58 Photography Heather Kinkel FOOD - PAGE 74 Photography Stancy Higley GRILLING 101 Public Relations Sara Matlin Intern Yasmine Yacut ENTERTAINING - Page 100 Photography Sara Nevels LITTLE LEAGUE PARTY Makeup Artist Sherry Christine SUMMER READS Public Relations Kristin Bustamante BACK COVER Photography Sarah Waggoner

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c UNTIL NEXT TIME! WWW.EMMAMAG.COM

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