Grubarazzi

The journey to Smith Island began the moment we climbed aboard the ferry from Crisfield to Tylerton, the smallest and least populated village of the island. An admirably tan and unfussy man named Larry guided us on to the rustic vessel filled with locals carrying supplies from the mainland, and bags of expensive camera equipment belonging to a photography workshop. The Chesapeake can be as violent as the sea with high winds and variable waters. There are only a handful of ferrymen that go back and forth to the island, which is a 45 minute ride, taking passengers deep in to the Chesapeake just out of view from the modern world and pleasantly tranquil for a weekend getaway. When we stepped on to the dock at Tylerton, we were immediately taken back in time. Smith Island is a close knit community of watermen, their hardworking crab picking wives, and a few outsiders who were seduced by the island’s charm. Smith Island is tenderly poetic yet disarmingly poignant due to its dwindli

Fresh from the garden to you.  There is nothing more straightforward or more delicious than a sun drenched tomato and cucumber salad. Lime juice enlivens the flavors of the vegetables while a heavy drizzle of good extra virgin olive oil, smoky black lava salt, and baby basil are a flawless finish. This salad is the perfect canvas for a variety of finishing salts. As they gain popularity finishing salts are becoming easier to find, and if you do not want to commit to one flavor they often come in an assortment (like this gorgeous set from Williams-Sonoma ). Try Hawaiian black lava salt if you are pairing this salad with grilled meat. The secret is fresh ingredients. It will not taste the same if you use tomatoes that have been hiding in the fridge for a few days. Prepare this with tomatoes from your garden or your local farmer's market. And for the love of all things sacred, please do not store your tomatoes in the fridge. Perfect, juicy tomato tip: K

Let’s talk about America’s love affair with smoothies. I can’t decide if we have convinced ourselves that drinking a milk shake instead of a meal is A-OK or if smoothies really are a wonder food. Once I finally gave in to the health benefits of protein powder I became fascinated with blending my breakfast. I am certainly not the first person to make a green smoothie, but I do think I have created the perfect blend of vegetables and fruit for a vitamin rich, delicious, and portable meal. Protein powder is a very personal thing. For instance, I cannot eat whey so I went on a quest to find vegan protein with very little sugar. I found perfection from a company called Arbonne who makes a delicious vegan based protein powder in chocolate and vanilla. Heed my advice; don’t start drinking this smoothie if you are not equipped for addiction.  This is not low calorie or low fat, but it is packed with vitamins, healthy fats, protein and antioxidants to keep you moving throughout the