Once again, it has been a very crazy weekend, but an amazing one. I think I deserve a cocktail.

Somehow we managed to fit in time spent with dear friends, volunteering at the farmers market, a photoshoot for a client and a celebratory anniversary dinner at Lincoln, which was just as stellar as ever. We loved the tonnato, which is a mayo-like spread that has tuna in it (!) and was served with thinly shaved pork over butter lettuce. Dave had such an amazing bucatini pasta with dill and zucchini, and I savored every bite of my albacore. We shared a delightful ice cream sundae plus a seasonal fruit + cream and buckwheat honey plate.

Somehow we managed to fit in time spent with dear friends, volunteering at the farmers market, a photoshoot for a client and a celebratory anniversary dinner at Lincoln, which was just as stellar as ever. We loved the tonnato, which is a mayo-like spread that has tuna in it (!) and was served with thinly shaved pork over butter lettuce. Dave had such an amazing bucatini pasta with dill and zucchini, and I savored every bite of my albacore. We shared a delightful ice cream sundae plus a seasonal fruit + cream and buckwheat honey plate.

As I’m typing this, my very last recipe for my client is in the oven. It is number 12 that I’ve photographed this weekend, because I’ve also been working for the blog. Yes, it has been exhausting! But it’s been so fun.

And you know the best part always comes after the photoshoot…because then you get to eat it 🙂

I’m sure it will go nicely with this blackberry lime mojito. I hear the blackberry season is very short out here, but it seems like they have been at the farmers market for more than just a couple of weeks. I finally broke down from waiting on our neighbors’ plant and bought some. So

Here’s what you need:

10-12 fresh mint leaves + extra for garnish
5-6 fresh blackberries
3/4 oz fresh lime juice (plus a spent wedge or two)
1 1/2 oz. simple syrup
2 oz. light rum
sparkling water/soda

In a mason jar or collins glass, drop the mint leaves, blackberries, lime juice and spent lime wedges into the bottom. Muddle until the blackberries are totally broken up.

Fill the glass with ice, then add the rum and simple syrup over the ice. Top off with soda and stir gently to combine. Garnish with more mint.