Summer vacations often involve coming home with a trove of seashells and other finds. Rather than keep the items hidden away or scattered randomly, curate your collection so you can be reminded of your trip every day. Sort different types, each into its own vessel—clear glasses or vases hold tiny treasures; a tray of larger shells can in turn hold paper clips and other desk essentials. Sculptural pieces of coral can serve as decor and spots for business cards, sticky-notes, and other small papers you want to keep in view. Tape or tack up a photo or postcard, and your desk will instantly become your at-home happy place.
Wellness
STAY HYDRATED
To keep your body humming in summer, replace sugary beverages with infused water: Fill a pitcher of water (preferably filtered) with fresh fruit and herbs—try pineapple, fresh ginger, and mint; or cucumber, lemon, and basil—and refrigerate for several hours to let the flavors meld. With their pretty colors, the refreshers make inviting (no-alcohol) options for parties, too.
IN-SEASON PICKS
Corn Head to a farm or greenmarket for the freshest corn possible. Refrigerate the ears for up to three days to slow down the sugar-to-starch conversion process; leave the husks on, wrap tightly in plastic, and keep in the vegetable crisper. To freeze: Slice kernels from cobs, and freeze them in resealable bags for up to three months. When ready to use, boil until tender.
Zucchini Pick medium- to small-size ones (half a pound each) with smooth, dark-green skin. Store in an open plastic bag in the refrigerator for a week or two. To freeze extra, cut into pieces, blanch, drain, and freeze on a baking sheet until firm, then transfer to airtight plastic bags; use within three months. You can also freeze grated raw zucchini (drain well before storing).
