Welcome to this Wednesday morning booze-bash. Seems about right for a Wednesday, no?

Ripe peaches for Rosé Slushies | Edible Perpsective

The crazy talented, super sweet bloggers Renee + Sherrie coordinated this amazing #drinkthesummer virtual party, and I couldn't help but join in!

Drink the summer was literally my theme for this recipe.

Peaches. Strawberries. Rosé. Slushies. = SUMMER

Frozen Fruit for Rosé Slushies | Edible Perspective

And while you can sip on this tasty beverage any time of day, I am totally recommending it for a weekend brunch or breakfast. It's like a mimosa on steroids.

I'm also using this recipe to start a celebration of sorts.

A breakfast blog celebration!

While I know I've been a little absent from the blog world this summer, I actually have some exciting plans for the future of this blog. My posting schedule may be less frequent, but I'm definitely still here to stay! My freelance work has been piling up (hip! hip!) and if you follow me on Instagram you know I'm in the middle of shooting Angela's second cookbook. I'm still kind of in disbelief about it. But despite having less time to blog, I've been continuing to brainstorm new ideas for this space and the direction I want to take it.

You all know I am breakfast-obsessed. It's been my favorite meal of the day and my favorite meal to cook for others for as long as I can remember. Brunch parties are pretty much the best ever.

About 4-5 years ago I had the idea to write a breakfast cookbook. (This was well before the offer I received to write the doughnut cookbook.) I was passionate about the idea but knew I wanted to wait until I was more substantiated in the blog world before reaching for it. Soon after, the doughnut book came out of nowhere and the breakfast idea was put on hold.

About 1 1/2 years ago I revisited the idea and started writing a cookbook proposal. I sat on it for awhile. I edited it. I talked to an agent. I edited it again. I talked to another agent. I sent it to friends with very successful cookbooks for advice and opinions. I edited it again. I sent it to another agent. And then I had to come to the hard realization that this dream just wasn't happening. What I heard from all three agents, in one way or another, was that publishers just don't dig breakfast.

Um, how is this possible?

Apparently they have numbers on these types of things and breakfast books always undersell. Womp, womp. It was an uphill battle these agents were basically telling me to steer clear of. I'm not one to let people tell me I can't do something but at the same time I wanted to be realistic. I wanted this book to be BIG. Bigger than big. I wanted it to include everything BREAKFAST. It was going to be a very large project, that would take a very long time to complete, so I needed it to make sense in many regards. And if it didn't make sense to publishers, than I didn't want to force it.

So a few months ago I decided to shelve the project. The idea is still there. The passion is still there. However, the timing isn't right and maybe it never will be. I'm not trying to sound negative in any way, but not everything has to work out all of the time. I'm actually 100% at peace with how it played out. Of course I was bummed at first, after spending so much time dreaming about and working on that book. But my career has taken a turn in the direction I truly wanted it to go (focusing on freelance food photography), and I could not be any happier.

All this to say, since I am not writing a breakfast cookbook I've decided to focus the blog almost entirely on breakfast! You'll still see dinner, salad, soup, etc. recipes around here, but the majority will be geared towards breakfast.

And you know I'm talkin' more than oatmeal.

Although, you also know I love a good bowl of oats.

Get excited.

Rosé Slushies are the perfect end of summer treat! | Edible Perspective

I cannot even tell you how freeing it feels to make this change!

Hence the celebration with this drink!

I hope you're as excited as I am about the future of Edible Perspective.

Cheers!

Print Recipe!

Rosé Slushies

gluten-free, vegan // yields 2-4 servings

1, 750mL bottle rosé
3 cups chopped frozen peaches
2 cups halved frozen strawberries

Place ingredients in blender. (If using a small blender, make in 2 batches.) Turn on low, working to high, until fruit is fully blended. Serve immediately after making to get the "slushie" texture.

Notes: Experiment with different types of fruit! I like freezing fresh, ripe fruit for this recipe to get the most flavor. I used a fruity but dry rosé.

Rosé Slushie boozy summer recipe | Edible Perspective

Big thanks to Renne + Sherrie for organizing this virtual booze bash! Here is the full list of bloggers who participated. You guys. These recipes are INsane.

Feel free to join in the fun and tag your drinks! #drinkthesummer !

Enjoy!!

Ashley

With Food + Love | Fresh Heirloom Bloody Marys with Old Bay and Spicy Pickles
Will Frolic for Food | The Sugar Hollow: Watermelon Gin Cocktail with Cardamom and Lime
Kale & Caramel | Sweet Coconut Slushie with Spiced Agua Fresca de Jamaica
Hummingbird High | Thyme Lemonade
Brooklyn Supper | Bloody Maria Cocktails
Cake Over Steak | Blackberry Bourbon Cocktail
Loves Food, Loves to Eat | Coconut Nectarine White Wine Spritzers
Dunk & Crumble | Ginger Peach Whiskey Smash
Tasty Yummies | When Figs Fly: Spiced Rum Fig Kombucha Cocktail
Feed Me Phoebe | Pimm's Cup Cocktail with Fresh Ginger, Lime and Tarragon
Earthy Feast | Strawberry, Basil and Pink Peppercorn Negroni
Ginger & Toasted Sesame | Blackberry Peach Margarita with Spicy Salt
O&O Eats | The Long Hope: a Honeydew Cucumber Gin Cocktail
my name is yeh | Nutella Egg Cream
Faring Well | Sparkling Melon Coolers with Muddled Raspberries and Mint
Beard and Bonnet | Pineapple and Cilantro Moscow Mule
The Pancake Princess | Strawberry Balsamic Shrubs
Vegetarian 'Ventures | Sparkling Peppered Plum Blush
The Broken Bread | Blackberry, Cucumber and Mint Gin Spritzer
Tending the Table | Plum Spritzer with Ginger and Kafir Lime
Appeasing a Food Geek | Sugar Plum Margarita
She Eats | Fizzy Lime and Blackberry Shrub
holly & flora | Pimm's Cup with Blackberry and Lemon Zest Shrub
Vigor and Sage | Peachy Tomato Basil Gin and Tonic
The Pig & Quill | Raspberry Basil Gingerade Fizz
Hungry Girl por Vida | Peanut Butter and Berry Smoothie
A Brown Table | Fig and Bourbon Summer Smash
The Clever Carrot | 5 Minute White Peach Margaritas
Cookie and Kate | Watermelon Sangria
le jus d'orange | Peach Yogurt Soju and Ginger Plum Kombucha Cocktail
Chocolate + Marrow | Raspberry Thyme Smash
The Bojon Gourmet | Basil Pluot Pimm's Cup
Snixy Kitchen | Sparkling Asian Pear and Mint Iced Tea
what's cooking good looking | Watermelon Basil Colada
i am a food blog | Thyme Gin and Tonics
Fix Feast Flair | Berry Peachy Kentucky Mules
Salt & Wind | Watermelon Aperol Spritzes
Kale & Caramel | Sweet Coconut, Hibiscus & Lime Slushies

What is it about shower routines? I find them so odd. Nearly nothing else in my life is as organized as my routine in the shower. The time of day varies but the order of events do not.

Is this a little too personal?

Well, what I don't understand is when you have an off day. Please tell me you know what I'm talking about.

The day when you wash your body before you shampoo your hair, or when you condition before you shampoo, or when you forget to wash your face. When I finally realize what I'm doing I feel so thrown off. It makes me want to shower again to get the order right. Don't worry, that never happens.

Is this a sign for something??

Am I losing my mind?

I blame it on...

A] the heat

B] living in a maze of boxes

C] lack of sleep

I've come to the conclusion that it's impossible to move from one place to another and not have some amount of chaotic, hair-pulling, craziness. If you've had a move that was 100% smooth sailing you are my hero. I want to be you.

One of the things helping me through the crazy is FOOD.

Bet you couldn't guess that.

And more specifically, watermelon. Buckets of watermelon. I would say that 50% of my summer hydration comes from watermelon. It would be interesting [or scary!]to find out exactly how many pounds of this ruby-red fruit I've consumed in the past month. And in case you're looking for a little something to jazz up said watermelon I have just the thing.

As you see in the photo above I attempted grilled watermelon. Cube after cube I tried to enjoy it but just couldn't. Grilled pineapple? YES. Grilled peaches? Oh.my.yes. Grilled watermelon? Nope. It actually seemed to lose it's sweetness in the process. I was about to throw this recipe right out the window, but then I took a bite of the fresh watermelon sitting in the marinade. And then I ate another 1/2-pound.

Sweet, juicy, smokey, and spicy, this just made watermelon even more addicting.

Print this!

inspired + lightly adapted from: the first mess

Sweet + Spicy Watermelon

~8 cups cubed watermelon
5 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon chipotle adobo sauce
1/4-1/2 teaspoon spicy chipotle seasoning, or other smokey-spicy blend
pinch of salt
1 lime zested, to top

Place cubed watermelon in a bowl.
Shake the juice, honey, adobo sauce, seasoning, and salt in a jar until fully combined. Taste and add more seasoning for a spicier kick.
Pour over the watermelon and toss to coat.
Let sit in the fridge for 10-15min before serving.
Toss again + top with fresh lime zest and a sprinkle of salt. Serve immediately.