I guess I'm one of those Beatles obsessed people with portraits of Paul and the boys above my headboard (I wish I was kidding) and Beatles vinyls that outnumber all the other artists I have, combined. But obsessed or not, listening to the Beatles enough will undoubtedly draw you to inspiration and a little self realization through their music (damn it, I can already hear my inner 70's vibes coming out). So here are just a few lyrics from the good ol' boys that speak some truth and provide a life lesson or two.

So the truth is I'm jealous. I'm jealous of the photos, I'm jealous of the incredible music, and I'm even jealous of getting to camp in a hot, sweaty tent all weekend (hah, not). But in all reality, I wish I was  there and despite my best attempts to pretend I don't care that I'm missing out, I definitely do. So here's a quick playlist of favorites from the lineup for those of us who can't experience the real Roo and will just have to make do. 

My cooking has nothing on Italy's, but after a few short classes there, time spent in Florence with my practically chef of a roommate, Shawn, and my handy Tuscan cook book at my side, it's no surprise that I've been cooking up quite a bit of Italian food these days. One of my favorite recipes (and one that's thankfully not loaded up on carbs like a few I cave and make on occasion) is one I learned in a cooking class at a lovely bed and breakfast in Sienna, Italy. This delicious, easy to make turkey (or chicken) roll up with salty and savory tones is a wonderful choice for a summer evening and is perfectly complimented with a light eggplant Caprese salad and a glass of Zinfandel on the side. So embrace your inner Italian and consider cooking this meal up.

4 turkey breasts, thinly cut (or chicken breasts)
1 carton of grape tomatoes
4 slices of Italian prosciutto
2 slices of Swiss Cheese
Minced garlic
Olive oil
Salt and Pepper
Tomato sauce
Toothpicks

1. Butterfly or pound turkey breast, if not thin (it is difficult to cook breast roll up all the way through, so the thinner the cut, the better) and salt both sides with a pinch
2. Lay half slice of Swiss on each breast, followed by a slice of proscuitto; roll breast with proscuitto and cheese on the inside, using a toothpick to hold roll in place
3. Quarter one carton of grape tomatoes
4. In sauce pan add olive oil, salt, pepper, garlic, and quartered tomatoes; place on light to medium heat for approximately 5 minutes before adding tomato sauce (add sauce to taste, for thicker consistency add more tomato sauce)
5. In separate pan, cover bottom with olive oil and put spring rolls on medium heat for 7 minutes before removing toothpick and flipping to cook opposite side for 7; make certain inside of breast is cooked before removing from heat
6. Plate spring roll, adding tomato sauce over top

Eggplant, mozzarella, tomato, and basil are all that is needed. Simply slice the eggplant, salt both sides and put in oven on broil until slightly browned. Remove from oven and add tomato and mozzarella on each eggplant slice. Put back into the oven until cheese is slightly melted. Add basil to the top of each tower, and voila!

I'm usually one for more mellow, chill sets, but sometimes you need a little something extra to really get you going. If you told me a year ago I'd post a playlist featuring both Tame Impala and Nicki Minaj, I'd probably laugh. But here it is. Judge... or enjoy and get your summer going.

As if I didn't have reason enough to spend far too many days and far too much money on 12th South, I've found yet another. The line from Jeni's may bleed to the doors of this contemporary kitchen, but Josephine certainly receives traffic of its own. And for good reason.

A rustic, contemporary atmosphere paired with American cuisine isn't exactly a rarity in Nashville, but when you combine a good style with great service and impeccable food, you have a restaurant certainly worth visiting.

My own experience definitely left me happy with my visit. Though I arrived shortly before the kitchen closed, the evening was not rushed in the slightest and I received great service from greeters and bar tenders alike. The drink menu had a good, varied selection without being overwhelming, and the Rosé I ordered paired well with both my starter salad and entree. I even received the all knowing "good choice," nod from the bar tender when ordering the scallops. They certainly did not disappoint. The presentation was beautiful, and the dish, thankfully, tasted as nice as it looked. The asparagus and mushroom were a nice savory contrast to the lemon vinaigrette surrounding the edges of the plate and the scallops were seared to perfection.

While the food was exquisite, I will admit that Josephine is likely not a place college students like myself will frequent. I greatly enjoyed my dining experience, but with a somewhat higher price range and smaller portion sizes, I'll have to settle with Josephine just being a 'special occasion' type of spot.

So, if you find yourself on 12th South on a 'treat yo-self' kind of night, maybe try something different than Edley's or Burger Up for a change and consider giving Josephine a chance.