Our staple summer meal are these tilapia burgers with watermelon salsa which we made last week while having friends over. They are just so quintessentially summer, and I wanted to find a drink that matched them in warm-weather-y goodness. And yes, that meant it had to be watermelon-y too!

I’m trying to decide if I think watermelon is as iconic to summer as pumpkin is to fall. I’m not quite sure if watermelon reigns as supreme because in the summer months there’s lots of other produce to compete with. Also, side note, has anyone noticed pineapples are everywhere right now? They’re the trend fruit for sure.

WATERMELON LEMONADE SLUSHIE from Rachel Schultz-2

WATERMELON LEMONADE SLUSHIE
Serves 2 quarts

8 cups watermelon, cubed
2 lemons, juiced
2 cups ice
3 tablespoons sugar
3 tablespoons water

Combine ingredients in blender.

WATERMELON LEMONADE SLUSHIE from Rachel Schultz

LEMON & ROSEMARY STOVE TOP POTPOURRI from Rachel Schultz

WATERMELON LEMONADE SLUSHIE
 
Author:
Serves: 2 quarts
Ingredients
  • 8 cups watermelon, cubed
  • 2 lemons, juiced
  • 2 cups ice
  • 3 tablespoons sugar
  • 3 tablespoons water
Instructions
  1. Combine ingredients in blender.

Adapted from Say Yes.

 

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Jump in the time machine, because we are going back. No, I’m not just talking about how I recently reviewed a different book by the same title (Humility by CJ Mahaney). I’m headed back to the 1800′s with our new friend, Andrew Murray.

Humility from Rachel Schultz

Once at a conference, I heard a speaker say it is important to read old books by dead people. And I completely love that! There are many of fads and trends in advice and self-help, but age-old wisdom is a true treasure. (The Bible, of course, is the pinnacle of this!) Andrew Murray’s Humility is a brief, yet potent look at humility and how it epitomizes much of Christ’s work and person.

Follow this link to pick a copy up from amazon.

What are y’all reading? Is it good?

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Is the shower technically for baby or for me? I’ll just decide that it is for all of us, especially since David made a special guest appearance. He’s the man who made it all possible, after all.

Baby Shower from Rachel Schultz copy Baby Shower from Rachel Schultz-3 copy

Baby Shower from Rachel Schultz-15 copy

Above: The food, decorations, and everything else was so lovely. It really was a perfect shower to me. Mad props to my girls Amie, Christy, and Jenny for hosting.

Below: A not-so-picture-book-ish book of heroes of the Christian Reformation. Just some light reading for baby. I love it.

Baby Shower from Rachel Schultz-6 copy

Baby Shower from Rachel Schultz-4 copy Baby Shower from Rachel Schultz-5 copy Baby Shower from Rachel Schultz-13 copyAbove: BFF Jordan & Elysia! Two precious souls.

Below: Yes, I did the obligatory pregnancy pose. Jordie says I have good thumbs for it.

Baby Shower from Rachel Schultz-16 copy

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There is something really special about this recipe. Not just that it’s a neat bruschetta remixed with fig and gorgonzola. It is definitely that, But this is the first recipe video I ever made. I hope watching it gets you even more in the mood for some figs & gorgon!

FIG & GORGONZOLA BAKED BRUSCHETTA from Rachel Schultz

FIG & GORGONZOLA BAKED BRUSCHETTA
Serves 16 pieces

16 bread slices
3/4 cup gorgonzola, crumbled
8 figs, halved
1 tablespoon thyme
3 tablespoons honey

Preheat oven to 350 degrees. Spread bread slices onto a lined baking sheet. Sprinkle gorgonzola onto bread and top with fig half. Season with thyme.

FIG & GORGONZOLA BAKED BRUSCHETTA from Rachel Schultz FIG & GORGONZOLA BAKED BRUSCHETTA from Rachel Schultz FIG & GORGONZOLA BAKED BRUSCHETTA from Rachel Schultz

Bake for 10 minutes, or until cheese is melted. Drizzle with honey.

FIG & GORGONZOLA BAKED BRUSCHETTA from Rachel Schultz

FIG & GORGONZOLA BAKED BRUSCHETTA
 
Author:
Serves: 16 pieces
Ingredients
  • 16 bread slices
  • ¾ cup gorgonzola, crumbled
  • 8 figs, halved
  • 1 tablespoon thyme
  • 3 tablespoons honey
Instructions
  1. Preheat oven to 350 degrees.
  2. Spread bread slices onto a lined baking sheet. Sprinkle gorgonzola onto bread and top with fig half. Season with thyme.
  3. Bake for 10 minutes, or until cheese is melted. Drizzle with honey.

Adapted from Tartelette.
Music is Don’t Wait Too Long by Madeleine Peyroux.

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