Wow, May Day, Mother’s Day , Memorial Day and this year, for me, Memphis in May! Memphis in May is a city wide fantastic celebration of music, the World BBQ Championships and Beale Street Musical Festival. This town has live, FREE music almost every night of the week! I love living in Memphis, but I do miss Ukrop’s Monument Avenue 10k, the South of the James Farmers Market and Cary Street restaurants. We hope you will join our little part of the world in Midlothian for High Tea, a Cinco de Mayo celebration, and our regular visits to the Manakin Market.

What’s not to love in every city in May?



Cooking Tip of the Day: Strawberry Care

When you get them home, sort but do not clean them until just before you use them. Store the berries uncovered in the refrigerator in the original or a shallow container. When you are ready to use the berries, wash them quickly in cold water. Do not let them soak, lift them gently from the wash water and drain them well before you hull them.

And most importantly…..ENJOY!

Click here to read more Cooking Tips for Kids.

Monthly Recipes: May

Banana Blueberry French Toast

Prep Time: 10 minutes Cooking Time: 10 minutes Prep Time: 20 minutes
  • 1 really ripe banana
  • 1/2 cup of blueberries
  • 4 oz cream cheese
  • 1 large egg
  • 1/4 cup of coconut milk or regular milk
  • 2 T. heavy cream
  • 1/2 tsp vanilla
  • 6 slices of baguette bread
  • 3 T. butter
  • 3 T. brown sugar
  • 1/2 cup pecans
  • natural syrup

Equipment: Skillet or Panini maker, Mixing bowls, Knife, Cutting board, Measuring cups & spoons

In a shallow bowl, crack the egg and add milk, cream and vanilla and whisk together. Smash/mix cream cheese, banana, and blueberries together in a separate bowl. Dip one side of the bread into the egg mixture and place onto a pre-heated skillet or Panini grill. Spread smashed fruit mixture onto the other side of the bread and top with another slice of bread with egg mixture face up. Cook 3-4 minutes until golden brown. Serve with pecans—melt butter in skillet and add brown sugar and pecans and warm everything together and top with natural syrup.