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Last week, I taped a segment about self tanning with medical reporter, Beth Galvin of Fox 5 Atlanta.

I was a little nervous about being on camera but Beth and her crew were so personable that after a few minutes, I literally felt right at home!  It was great chance to talk about skin cancer awareness and the benefits of self tanning.  Thanks again to the Fox5 team for taking Your Southern Peach to the masses of Atlanta!  If you missed the show or are not local you can watch my segment on self tanning here!!

Also, I'll share my peach pound cake recipe here on Monday to kick off "peach week!"  Thanks for all the love and support fellow peaches.

I think most of you know that I'm a huge fan of Weight Watchers.  This recipe was featured in their most recent weekly reader and I knew it had to make an apperance in my kitchen as soon as I set eyes on it!  I never shy away from a good summer salad but sometimes it's nice to cook down the greens just to change things up a bit.  We ate this with grilled thai-peanut chicken and called it a meal.

Spinach with Parmesan Bread Crumbs: Serves 4 - 2 Points Plus

1 1/4 tsp olive oil, divided
1/2 cup  fresh, course breadcrumbs (French or Italian bread)
1 tbsp. grated Parmesan cheese
1 tsp. minced garlic
1 1/2 lbs. fresh baby spinach, washed and well drained
1/2 tsp. salt
1/8 cup dried cranberries

Heat 1 tsp oil in a large nonstick skillet over medium heat.  Add bread crumbs and cook, stirring often, until golden, about 3 minutes.  Remove from heat and stir in Parmesan cheese.  Spoon bread crumbs into a small bowl and set aside.

Heat remaining  1/4 tsp. oil in same skillet.  Add garlic, cook, stirring until fragrant, about 30 seconds.  Gradually add half of spinach to skillet, tossing mixture and adding more spinach as some of it cooks down.  Continue cooking and tossing, until spinach is wilted and tender, about 2 to 3 minutes.  Remove from skillet and repeat with remaining spinach.

Return cooked spinach to skillet, add salt and toss over low heat.  Transfer to a serving bowl and sprinkle with crumbs. Garnish with dried cranberries.

And it's officially peach season at Pinkberry. Don't mind if I do!


I couldn't resist trying on this headpiece my niece brought home from the Greek festival.  We giggled that the tag read, "Made in China."  You're not surprised, are you?


Starting the summer with new Sperry shoes for the boys.  Summertime, here we come!


Hope y'all have a great holiday weekend!