Midlothian, VA July 2025 by City Lifestyle

FOOD + BEVERAGE

EAT AROUND THE GLOBE

FARM TO TABLE

TRAVEL

BOOKS TO TAKE YOU AWAY

WELLNESS

BUG FREE SUMMER

Where Beauty Meets Wellness

Weight Loss

Management

Botox & Dermal Fillers

Chemical Peels

Brow Waxing & Lamination

Facials

Lash Lifts & Tints

PRP Injections

Hair Restoration

Medical Grade

Skin Care

Airbrush tanning

IV Therapies

Vitamin Injections

Microneedling

Microdermabrasion

July is for Exploring!

As we step into the sun-drenched days of July, we are excited to unveil this month’s theme: “Explore.” This edition invites you to venture beyond the familiar and discover the countless wonders that summer has to offer.

July is a time for adventure, and what better way to celebrate than by exploring the culinary delights that await you? This month, we feature a journey through flavors that will tantalize your taste buds. From fresh, seasonal ingredients to innovative dining experiences, our culinary section promises to whet your appetite for exploration.

In addition to savoring exquisite dishes, we know that the joy of summer also comes from indulging in captivating stories. Our carefully curated summer reading list will transport you to new worlds, offering a perfect escape while lounging on the beach or relaxing in a hammock. Dive into narratives that inspire and entertain, making your summer breaks even more memorable.

Of course, with the joys of summer come the pesky critters that can disrupt your outdoor enjoyment. This issue includes a practical guide to creating homemade bug repellent, ensuring that your evenings are filled with laughter and fun, free from unwanted interruptions. Embrace the outdoors with confidence as you connect with nature and loved ones.

Speaking of fun, the summer season is bursting with opportunities for adventure. Whether it’s exploring local festivals, embarking on road trips, or enjoying lazy days by the pool, this month encourages you to embrace the spirit of exploration. Discover new hobbies, try exciting activities, and create lasting memories that will carry you through the warm months ahead.

As we celebrate Independence Day this month, let us also honor the freedom to explore—both within ourselves and the world around us. We invite you to revel in the beauty of summer, to step outside your comfort zone, and to embrace the adventures that await you.

Thank you for being a part of our community. We hope this edition inspires you to explore, discover, and enjoy all that this vibrant season has to offer.

Your journey awaits!

AARON SWART, PUBLISHER @MIDLOTHIANLIFESTYLE

July 2025

PUBLISHER

Aaron Swart | aaron.swart@citylifestyle.com

EDITORIAL COORDINATOR

Amanda Rae Linas | amandarae@belovedpetphoto.com

SENIOR ACCOUNT EXECUTIVE

Steven Casupanan | steven.casupanan@citylifestyle.com

STAFF PHOTOGRAPHER

Amanda Rae Linas | amandarae@belovedpetphoto.com

CONTRIBUTING WRITER

Amanda Rae Linas | amandarae@belovedpetphoto.com

CONTRIBUTING PHOTOGRAPHER

Amanda Rae Linas | amandarae@belovedpetphoto.com

Corporate Team

CEO Steven Schowengerdt

COO Matthew Perry

CRO Jamie Pentz

VP OF OPERATIONS Janeane Thompson

VP OF SALES Andrew Leaders

AD DESIGNER Josh Govero

LAYOUT DESIGNER Andi Foster

QUALITY CONTROL SPECIALIST Hannah Leimkuhler

It’s more than just feeling off. You’re not sleeping like you used to. The motivation’s gone—and the muscle, too.

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Your Way Around the Globe

Exploring

Books to Take You Away

EAT YOUR WAY Around the Globe

Exploring culture through food

ARTICLE BY SAVANNAH WOODS PHOTOGRAPHY BY CHRIS FULCHER

Food has always been at the forefront of humanity; after all, we need it to survive. But as people and trade developed, food has become so much more than survival. It has become an art in itself. Some areas hold onto tradition and nostalgia while incorporating new ideas and other cultural influences. If one truly wishes to experience the culture, there’s no better way to dive right in than over a meal.

Paso Robles, California Allegretto

Tucked into the rolling hills of Paso Robles, California, sits the Allegretto Winery and Resort. A unique hotel curated to showcase art worldwide and give visitors a relaxing, spiritual stay.

The Cello Restaurant & Bar is open all day for breakfast, lunch, and dinner. Lunch menu highlights were the Muffuletta sandwich, Tuscan style, served with sun-dried tomato hummus, pistachio mortadella, salami Toscana, mozzarella cheese, roasted tomatoes, baby arugula, cello olive tapenade, and a house-made ciabatta roll.

CHRIS FULCHER AND SAVANNAH WOODS

Chris Fulcher and Savannah Woods are travel writers and photographers, having worked all around the world with various hotels in the Americas, Europe, and the Mediterranean. They are based out of Las Vegas, Nevada.

Allegretto, Muffuletta

“If one truly wishes to experience the culture, there’s no better way to dive right in than over a meal.”

For dinner, plates of miso-crusted bay salmon served with ginger butter as well as their 8-ounce certified black Angus filet mignon, oak pit grilled, seasonal vegetables, dauphinoise potato, red wine Demiglaze with a horseradish mascarpone.

Ending the night with dessert, a “triple chocolate bomb,” a chocolate soufflé cake, raspberry dark chocolate mousse, framboise scented ganache, toasted almonds, fresh raspberries, and white chocolate curls.

Aruba

Manchebo Beach Resort & Spa, located at Eagle Beach, boasts the biggest private beach on the island. Here, there are four different restaurants on the property, each cultivating unique aspects of Aruba’s culture, encompassed by their famous Aruban hospitality.

Ike’s Bistro

Ike’s Bistro, open for breakfast and dinner, is an open-air location boasting a huge Mediterranean-inspired menu.

Menu highlights feature their homemade chia pudding made with coconut milk, chia seeds, agave, homemade granola, and berries, and a variety of smoothie bowls featuring the açaí peanut butter bowl - made with açaí smoothie, freshly sliced banana, granola, seasonal berries, and peanut butter.

For dinner, some of our favorite highlights were the Filet Mignon, 6-ounces of beef served with mashed potatoes, vegetables, porcini mushroom sauce, and homemade chimichurri, and the Vegan Steak and Shrimp, which was made out of lentil steak with grilled New Wave shrimp served with potato wedges, steamed broccoli, and sesame-ginger glaze.

The Chophouse

While the atmosphere on Manchebo creates a feel of casual relaxation, for those looking for a more elegant evening, there is The Chophouse.

The star of The Chophouse and our favorite server was Harold Rasmijn, who received the Caribbean Employee of the Year Award in 2018.

Aruba, Banana Foster

Aruba, Harold Making Banana Foster

Allegretto, Miso-Crusted Salmon

“Several restaurants and lounges are available throughout the day for your eating and drinking pleasures.”

Menu highlights were the lamb chops, marinated with garlic and herbs from Manchebo’s herb garden, and the Almond Grouper - a pan-seared grouper served with potato puree, green beans, and coconut white wine sauce.

Harold completes the experience by serving a special dessert of banana foster which he makes table-side for a spectacular end-ofthe-night show.

Venice, Italy

Venetian cuisine is characterized by its fresh seafood; however, Venetian people take pride in making food with fresh meats, fish, fruit, and locally sourced vegetables.

San Clemente Palace Kempinski

San Clemente Palace Kempinski, located on a private island, is the perfect getaway experience just off the coast of Venice and minutes from Piazza San Marco. Several restaurants and lounges are available throughout the day for your eating and drinking pleasures. The most important meal of the day is served at the Insieme Restaurant, open from 7:00 a.m. to 11:00 a.m. An open breakfast buffet surrounded by the church courtyard on the island, the buffet offers a wide variety of fresh vegetables, bread, cheeses, meats, and fruit; this fresh start to your day will leave you energized as you explore Venezia.

Venice, Fresh Bread

Venice, Buffet Entrance

Aruba, Vegan Steak and Shrimp

FRUSTRATION WITH INACTION OR PROCRASTINATION?

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SET CLEAR INTENTIONS: This keeps your mind focused on what matters most.

MINDFULNESS & MEDITATION: Helps you stay grounded and respond rather than react.

PRIORITIZE SELF-CARE: When your body feels good, your mind tends to follow.

POSITIVE SELF-TALK & BELIEF: How we talk to ourselves can determine whether we keep pushing forward.

CONTINUOUS LEARNING & ADAPTABILITY: Expanding your knowledge ensures that you’re always ready for the challenges ahead.

CONSISTENCY AND PATIENCE: Progress requires consistent effort.

SURROUND YOURSELF WITH HIGH-VIBE PEOPLE: Being around others who are also working to elevate themselves can inspire you to reach new heights.

OUR NEW TRAINING FACILITY IS NOW OPEN!

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Dogs

PHOTOGRAPHY BY

PAUL VERSLUIS

Spending time outdoors and enjoying friends and family over good food and drinks is a great way to enjoy the season’s beautiful weather. From the fresh flower arrangements, produce, and herbs, this earthy spread is brimming with character and flavor. The earthy ceramic and clay vases give the perfect vessel to fill with organic cut herbs and handpicked wildflowers. We arranged a beautiful medley of Queen Anne’s lace, mint, sage, rosemary, lavender, lamb’s ear, nigella, buddleia, oregano, dill, feverfew, and geranium to name just a few of these beautiful blooms.

Al Fr es co STYLE

We love a good home-cooked menu mixed with a signature drink, so we paired our meal with a delicious craft cocktail. Buttermilk-brined fried chicken was a must for this outdoor party. A delicious peach bread pudding with salted vanilla caramel cream rounded out our meal for the perfect sweet treat. We wanted to share a few of our favorite recipes for you to try at home. Enjoy!

FARM-TO-TABLE ENTERTAINING

Buttermilk-Brined Fried Chicken

INGREDIENTS:

Dried spice mix

• 2 tablespoons white pepper

• 1 teaspoon ground mustard

• 5 teaspoons paprika

• 2 teaspoons fresh black pepper

• 2 tablespoons garlic powder

• 2 teaspoons dried oregano

• 2 teaspoons cayenne

• 1 teaspoon celery salt

• 1/2 teaspoon dried thyme

• 4 teaspoons onion powder

• Palm kosher salt

Buttermilk Brine

• 4 cups buttermilk

• 1 bunch fresh sage

• 1/2 of spice mixture

Dredge

• 2 cups flour

• 1/2 cup cornstarch

• 1 tablespoon baking powder

• Whole cut up chicken or 2 bone-in breasts, 2 thighs and 2 drumsticks

To cook

• 4 cups shortening

INSTRUCTIONS:

Marinate chicken in brine for up to 24 hours. Place chicken in large Ziploc bag and pour marinade over top. Add fresh sage and store in fridge. Preheat oven to 350 degrees. Prepare a baking rack with a sheet pan for raw chicken and one for cooked chicken. Add remaining spice mixture to flour mixture. Whisk together well. Heat shortening to 350 degrees. (Preference is cast iron Dutch oven.) Pull chicken out of buttermilk mixture and let drip. Coat firmly in flour mixture and set on raw chicken rack. Complete each piece of chicken. Heat oil to 350 degrees. Place 2 or 3 pieces of chicken in oil and cook 3-5 minutes per side. Place on cooked chicken rack. Put cooked chicken in oven to complete cooking for 15 minutes. Let chicken rest for 5-10 minutes before serving!

Peach Bread Pudding

INGREDIENTS:

• 1 loaf brioche

• 5 fresh peaches

• 2 tablespoons sugar

• 2 tablespoons butter

• 2 cups milk

• 1 cup heavy cream

• 5 eggs

• 2 teaspoons cinnamon

• 2 tablespoons brown sugar

• 2 teaspoons vanilla

INSTRUCTIONS:

Preheat oven to 350 degrees. Cut bread into 1-inch cubes. Dice peaches into medium dice. Place peaches, white sugar, and butter in saucepan. Cook until sugar is dissolved and peaches are soft. Mix all other ingredients together. Spray a 9x13-inch baking pan and add peach mixture with brioche pieces and then add milk mixture. Bake for 45 minutes. Let cool for 20 minutes before cutting.

El Ahumado

Spanish for “Smoky”

INGREDIENTS:

• 1 1/2 ounces Reposado tequila

• 1/2 ounce aperol

• 3/4 ounce lime juice

• 1/2 ounce agave nectar

• 1/4 ounces luxardo cherry syrup

• 1 spritz of Mezcal

INSTRUCTIONS:

Lightly sweet, pleasantly bitter. The Mezcal adds just a hint of smoke to make a beautifully balanced, interesting cocktail.

This magazine exists because Aaron said ‘Yes.’

Behind every City Lifestyle magazine is a leap of faith — someone who chose to shape the story of their city. They saw a chance to inspire, connect, and elevate the voices that make their community shine.

Now, new cities are waiting for someone to say yes. What if it was you?

Midlothian Lifestyle

Published by Aaron Loved by Midlothian

KOOB S T O TAKEYOU AWAY

I ASKED MY EXPAT AND TRAVEL-SAVVY FRIENDS TO RECOMMEND BOOKS TO TAKE ME FAR AWAY. HERE YOU GO!

ARTICLE BY SUE G. COLLINS

Blue Latitudes

BY TONY HORWITZ

Blue Latitudes: Boldly Going Where Captain Cook Has Gone Before. The Pulitzer Prize–winning journalist travels to various parts of the world, following in the footsteps of explorer James Cook.

The Island of Missing Trees

BY ELIF

SHAFAK

It is 1974 on the island of Cyprus. Two teenagers, from opposite sides of a divided land, meet at a tavern in the city they both call home. The tavern is the only place that Kostas, who is Greek and Christian, and Defne, who is Turkish and Muslim, can meet, in secret, hidden beneath the blackened beams from which hang garlands of garlic, chili peppers and wild herbs. This is where one can find the best food in town, the best music, the best wine. But there is something else to the place: it makes one forget, even if for just a few hours, the world outside and its immoderate sorrows.

The Corfu Trilogy

BY GERALD DURRELL

Three classic tales of childhood on an island paradise - My Family and Other Animals, Birds, Beasts and Relatives and The

Garden of the Gods by Gerald Durrell - are available in a single edition for the first time in The Corfu Trilogy

Just before the Second World War the Durrell family decamped to the glorious, sun-soaked island of Corfu, where the youngest of the four children, ten-year-old Gerald, discovered his passion for animals: toads and tortoises, bats and butterflies, scorpions and octopuses. Through glorious silver-green olive groves and across brilliant-white beaches Gerry pursued his obsession . . . causing hilarity and mayhem in his ever-tolerant family.

Cutting for Stone

BY ABRAHAM VERGHESE

Cutting for Stone is a novel written by Ethiopian-born, Indian-American medical doctor and author Abraham Verghese. It is a saga of twin brothers, orphaned by their mother’s death at their births and forsaken by their father.

The Museum of Innocence

BY ORHAN PAMUK

The author is a Nobel-laureate Turkish novelist. The book, set in Istanbul between 1975 and 1984, is an account of the love story between the wealthy businessman Kemal and a poorer distant relative of his, Füsun.

DIY Your Way To a Bug-Free Summer

Adult- and Kid-Friendly Natural Bug Repellents from A Beautiful Mess

ARTICLE AND PHOTOGRAPHY BY A BEAUTIFUL MESS

Adult Blend Kids Blend

(age 15 and over)

MATERIALS:

• 10 drops lemon essential oil

• 10 drops lemongrass essential oil

• 8 drops lavender essential oil

• 8 drops eucalyptus essential oil

• 1.5 ounces distilled water (minus 1 teaspoon to make room for the essential oils in the bottle)

• .5 ounce 95% proof grain alcohol*

INSTRUCTIONS:

In a 2-ounce spray bottle, add the grain alcohol (or Solubol) and drop in essential oils. Swirl to combine. Place the cap back on the bottle. Allow the oils to disperse in the alcohol for about 1 hour, then add distilled water, swirling again to combine.

MATERIALS:

• 10 drops lemon essential oil

• 10 drops lemongrass essential oil

• 4 drops lavender essential oil

• 1.5 ounces distilled water (minus 1 teaspoon to make room for the essential oils in the bottle)

• .5 ounce 95% proof grain alcohol*

INSTRUCTIONS:

*The grain alcohol is used as a preservative as well as a carrier for the oils, but you can also use a product like this instead of grain alcohol at a 1:4 ratio (1 drop essential oil to 4 drops Solubol) if you’d rather and then just fill the rest with water to fill the 2-ounce spray bottle.

While there can be concern about citrus oils on the skin when exposed to sunlight, lemongrass isn’t a photosensitive oil, and if lemon essential oil is steam-distilled rather than cold-pressed (Oui Fresh essential oils are cold-pressed) it can be used on the skin. So just make sure to note which one your lemon oil is and only spray on clothes if you don’t have a skin-safe lemon oil (which is an application method a lot of people prefer anyway if they are more sensitive to oils).

DRINKS UP

Crafting Cocktails with Fresh Garden Ingredients

Summer is here and what better way to quench your thirst than with drinks crafted from the season’s fresh produce? Embrace the natural sweetness of sun-ripened fruits and the invigorating zest of garden-fresh herbs. From crisp berry infusions to fragrant herbal blends, enjoy the art of crafting delicious and revitalizing beverages that celebrate the fresh flavors of summer.

LIME MINT

OSE

MOJITO

Ingredients:

• 10 fresh mint leaves

• 1 lime, cut into wedges

• 2 tablespoons white sugar (or simple syrup, to taste)

• 2 ounces white rum

• 1 ounce rose water (adjust to taste, as it can be potent)

• Club soda or sparkling water

• Garnish: Mint sprigs, lime wedges, edible rose petals (optional)

Instructions: Muddle:

Place the mint leaves and lime wedges in a glass. Add sugar. Use a muddler to gently crush the mint and lime. Pour the white rum and rose water into the glass. Stir well. Fill the glass with ice. Top with club soda or sparkling water. Stir gently. Garnish with a mint sprig, a lime wedge, and, if desired, edible rose petals.

ROSEMARY GRAPEFRUIT

PEAR FIZZ

Ingredients:

• 2 oz Gin (or Vodka)

• 1.5 oz Fresh Grapefruit Juice

• 1 oz Pear Liqueur (or Pear Juice)

• 0.75 oz Fresh Lime Juice

• 1 sprig of Rosemary

• Sparkling water

• Garnish: Rosemary sprig, grapefruit slice, pear slice

Instructions:

Place the rosemary sprig in a cocktail shaker. Lightly muddle the rosemary to release its oils. Add the gin (or vodka), grapefruit juice, pear liqueur and lime juice to the shaker. Add ice. Shake well until thoroughly chilled. Strain the mixture into a chilled glass filled with ice. Top with sparkling water or Prosecco. Garnish with a rosemary sprig, a grapefruit slice, and a pear slice.

GARDEN HERB

&BERRY SANGRIA

A Lime Mint Rose Mojito adds a floral twist to the classic mojito, creating a refreshing and elegant cocktail. Here’s a recipe that balances the traditional lime and mint with the delicate aroma of rose.

Ingredients:

• 1 bottle wine (such as Sauvignon Blanc or Pinot Grigio or Garnacha)

• ½ cup brandy or rum

• ½ cup elderflower liqueur

• 1 cup sparkling water

• 1 cup fresh strawberries, sliced

• ½ cup fresh raspberries

• ½ cup fresh blueberries

• ¼ cup fresh mint leaves

• 2 sprigs of fresh rosemary

• 1 cucumber, thinly sliced (optional)

• 1 lime, thinly sliced

Instructions:

In a large pitcher, combine the white wine, brandy (or rum), and elderflower liqueur. Stir gently to mix.Add the sliced strawberries, raspberries, blueberries, mint leaves, rosemary sprigs, and cucumber slices to the pitcher. Gently muddle the berries and herbs slightly to release their flavors. Cover the pitcher and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. Just before serving, add the sliced lime and sparkling water or club soda. Stir gently. Serve the sangria over ice, ensuring each glass gets a mix of fruit and herbs.

Golden Amber

A laid-back poodle spreading joy, smiles, and sunshine everywhere she goes

Meet Amber, our pet of the month. Amber is a 3.5-year-old poodle with a heart as fluffy as her coat. Amber is a super easygoing pup and is endlessly friendly. Amber has perfected the art of making every person she meets feel like an old friend. When she’s not charming the crowd, Amber can be found chasing her beloved fox tail throw toy, lounging in the grass, or enjoying playtime with her 13-year-old dog brother, Milo. Her laid-back attitude and love for new adventures make her the perfect event buddy. She attends a lot of events with her dad and acts like getting pets and attention is part of her job description as the pup of a local professional dog trainer. Whether she’s greeting strangers or simply soaking up the sun, Amber brings a little extra joy wherever she goes.