Tag Archives: summer recipes

is watermelon the new tomato?

photo ¬†Happy Memorial Day everyone! Hope that you have a nice extended weekend. Thought this salad would be a perfect last minute recipe for cookouts. I have been craving watermelon lately, in fact I have been using it with all sorts of salads and appetizers. I’ve found that it works beautifully with salt and Saba.

I use watermelon as I would tomatoes, surprisingly it’s a perfect substitute. Give it a whirl.¬†This is the perfect summer salad to serve with grilled meat.

Watermelon and Feta with Saba
Serves 6
You will need:

– 4 cups cold cubed watermelon
– 1/2 cup fresh basil leaves cut in chiffonade
– 1/2 cup of crumbled feta cheese
– 4 tablespoons Saba
– 2 tablespoons of olive oil
– 1/2 teaspoon salt

Preparation:

Arrange the cubed cold watermelon in a shallow platter. Sprinkle with basil, feta, saba, salt and olive oil. Serve immediately.

I prepare this salad right before we sit down to eat so it stays cold, crisp and fresh.

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The Corpus Christian

Meet Ashley Woodson Bailey, creator of The Byrd Collective, a floral and event design studio, based in Austin, Texas. Her creations are just jaw-dropping gorgeous. When Ashley isn’t contributing to Camille Styles, Salted and Styled, collaborating with BHLDN, By George, or other creatives you can find her at home with her husband Brad, children Lane, Byrd and Woods, and their dog, George. I am thrilled to add this tasty margarita to the Cocktail of the Week lineup. Take it away, Ashley!

The Corpus Christian
(my Dad’s margarita recipe)

  • 2 ounces Herradura Silver tequila
  • 1 ounce Grand Marnier
  • 1/2 ounce key limes
  • 1/2 packet of Splenda to take a little of the tartness away

    Hand shaking is the only way for me. Mix ingredients and shake in a metal/glass bar shaker (shake 25 times until so cold you can’t hold on to the metal shaker). I like salt but it’s not mandatory. I take a lime and wipe it around the rim of a short glass (don’t like those frozen margarita stem glasses) and dip that glass into a plate of salt. Prepare that before you shake the mixture. I use ice in that glass and then strain from the shaker and your done!

    Ashley Bailey, owner and founder of The Byrd Collective, has a varied design background with a strong focus on floral and event design. Born and raised in Corpus Christi, Texas, she left home for Austin to study art history and art at the University of Texas. She then moved to Houston where she worked with Sarah Bergner and Rebekah Johnson of Bergner and Johnson design. Ashley left Texas for New York City to work for David Monn, David Beahm, AAB Productions and KCD Worldwide producing incredible events. She then headed to the deep south, by way of Savannah, Georgia, to work as the director of events at SCAD. It was there, inspired by the creative energy, eccentric personalities, and gifted artists, that Ashley started creating the Byrd Collective.

    Thanks, Ashley

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  • Tear Sheets: Southern Living July 2012


    Here are some recipes that I prop styled for this month’s Southern Living Magazine. Part of my job as a prop stylist is to pick out the vessels/props that I think would work the best for a particular shot. With recipes, I always want to make the food (or drink) look amazing. Continue reading

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