A Midsummer’s Fiesta

June’s dinner had so many incredible elements. First of all, we were able to dine outside by a GORGEOUS pool and pool house, complete with a margarita maker (which took our Watermelon margs to the next level, y’all). Second, we were joined by our dear friend Emma Ball and her husband, Matt. Emma founded the Hip Handmade Market, and Matt is a co-owner at 24 hour fitness in Joplin. They are a constant source of inspiration and laughter, and dining with them was nothing short of spectacular. Lastly, we finally hosted a dinner that included guacamole. It’s. About. Time. The third photo in this sequence is our reaction to the guacamole. It’s raw. It’s real. It’s love, people.

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While the guac was magic, and the margaritas made for a well-rounded fiesta, once again our company outshone anything we put on the table. Emma and Matt proved themselves to be nothing short of a power couple, enlightening us on how they balance being business owners and party-enthusiasts, all the while raising two of the cutest, most exuberant children you’ll ever meet. While Matt owns a gym, and is a certified man-of-steel, he is a huge part of Emma’s success in the Hip Handmade Market. He plays a huge role in deciding which applicants will become vendors at Hip Handmade, and is unashamed at his enjoyment of handmade soaps. Emma takes pride in her highly curated craft show, making sure that the vendors compliment each other and are as hip as they are handmade. For many makers, getting to be a vendor at the Hip Handmade Market is a highlight of their year. It is an opportunity to network, to sell product (maybe for the first time ever!) and to be encouraged by others and their pursuit of their craft. Emma has given these artists an avenue to take pride in their creations and be rewarded, something that we believe all creatives deserve. This is why we love her (other reasons include her dance moves, her cute kids, and her insatiable desire to have fun).

If we share too much, we fear you loyal readers will have no reason to buy our book! So, we’re going to share a recipe, then drop the mic and get outta here. We served these Jicama chips with Pineapple Salsa as an appetizer for our June dinner, and absolutely could not get enough. It’s incredibly easy and refreshing, perfect for any Summer get together.


Jicama Chips:

1 Jicama

Peel and slice Jicama into slices with a mandolin. Dehydrate for 8 hours at 145 degrees.

Let cool before storing in air-tight container.

Pineapple Salsa:

1/2 small white Onion, finely diced

1 1/2 C Pineapple, cut into 1/2 inch cubes

1/2 of one Red Bell Pepper, chopped

1/2 of one Orange or yellow Bell Pepper, chopped

1-2 Green Onions, white and green parts, sliced

Juice of 1/2 an Orange

1 Tbsp. Cilantro, roughly chopped

Salt to taste, approx. 1 tsp

Combine all ingredients in a mixing bowl. Stir until well mixed. Serve with Jicama chips!

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