January 22, 2012

By far, my favorite song of all time.

Sway by the Heartless Bastards

Live at Stubbs SXSW

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January 21, 2012

A little Saturday Morning Inspriation

“Do the things you used to talk about but never did. Know when to let go and when to hold tight. Stop rushing. Don’t be intimidated to say it like it is. Stop apologizing all the time. Learn to say no, so your yes has some oomph. Spend time with the friends who lift you up, and cut loose the ones who bring you down. Stop giving your power away. Be more concerned with being interested than being interesting. Be old enough to appreciate your freedom, and young enough to enjoy it. Finally know who you are.”

-Kristin Armstrong

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The barista at Starbucks mistakenly gave me a venti instead of a tall. This should be interesting. P.S. - Don’t mind my unpolished nails…its manicure day!

The barista at Starbucks mistakenly gave me a venti instead of a tall. This should be interesting.

P.S. - Don’t mind my unpolished nails…its manicure day!

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January 20, 2012
Guacamole Grilled Cheese (O.M.G.) Ingredients: To make the guacamole: 2 ripe avocados 1/2 small onion, minced 1 clove garlic, minced 1 small jalapeño, stems and seeds removed, minced 2 tablespoons cilantro leaves, finely chopped 1 tablespoon of fresh lime juice 1/2 teaspoon coarse salt A dash of freshly grated black pepper 1 Roma tomato, chopped 4 slices crusty white bread 4 slices Cheddar cheese Butter, for buttering bread Directions: 1. To make the guacamole-cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a large bowl. Using a fork, mash the avocado. Add the onion, garlic, jalapeño, cilantro, lime juice, salt and pepper. Stir until well combined. Add the chopped tomato and stir. 2. Heat a pan or griddle to medium-high heat. Spread desired amount of guacamole on both slices of bread then top with cheese. Butter outer slices of bread and grill on one side for about 2 minutes or until golden and crispy. Flip the sandwich and grill until golden brown. Make the other sandwich the same way and serve warm.

Guacamole Grilled Cheese (O.M.G.)

Ingredients:

To make the guacamole:
2 ripe avocados
1/2 small onion, minced
1 clove garlic, minced
1 small jalapeño, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1 Roma tomato, chopped

4 slices crusty white bread
4 slices Cheddar cheese
Butter, for buttering bread

Directions:

1. To make the guacamole-cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a large bowl. Using a fork, mash the avocado. Add the onion, garlic, jalapeño, cilantro, lime juice, salt and pepper. Stir until well combined. Add the chopped tomato and stir.

2. Heat a pan or griddle to medium-high heat. Spread desired amount of guacamole on both slices of bread then top with cheese. Butter outer slices of bread and grill on one side for about 2 minutes or until golden and crispy. Flip the sandwich and grill until golden brown. Make the other sandwich the same way and serve warm.

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January 18, 2012

Wednesday Randomness

  • I spent 10 minutes this morning in bed (with my eyes closed) having an internal debate with myself as to whether it was Wednesday or Thursday. Sadly we know how that one turned out.
  • Already thinking about what I’m making for dinner tomorrow
  • Came up with a genius idea for my 30th birthday, (not till October, but planning ahead is a good thing, right?) which will entail me hosting a “bad trend” costume party where everyone is required to dress up as their favorite wonderfully awful fashion trend from decades past. 
  • My “Dog Days are Over” Pandora station is getting me through this L-O-N-G afternoon 
  • Looking at my computer wallpaper (a picture of Manganari Beach in Ios Greece) is making me want to be somewhere warm and beautiful

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Today in completely delusional future home dreams… I bring you.. my dream closet

Today in completely delusional future home dreams…

I bring you..

my dream closet

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January 17, 2012
GPOYF (Gratuitous picture of your feet) Wedding Edition I know its not of our faces but this is one of my most favorite pictures.

GPOYF (Gratuitous picture of your feet) Wedding Edition

I know its not of our faces but this is one of my most favorite pictures.

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Do Yourself A Favor and Make This For Dinner Tonight! I made this last week and it was AMAZING!  Two notes: Good quality goat cheese is important here The caramelized onions aren’t completely necessary but definitely add an amazing depth of flavor and major deliciousness factor Pasta with Portobello Mushrooms, Caramelized Onions, and Goat Cheese Adapted from Food & Wine 1.5 Tbsp. butter 2 Tbsp. olive oil, divided 3 onions, thinly sliced 1/4 cup dry white wine 1 tsp. salt, divided 1/2 tsp. sugar 1 lb. portobello mushrooms, stems removed and sliced 3 Tbsp. chopped fresh parsley 1/4 tsp. freshly ground pepper 10 oz. pasta (I used whole wheat penne) 3 oz. soft goat cheese, crumbled 3 Tbsp. Parmesan or Romano cheese, plus more for serving In a large pan, melt 1 Tbsp. butter and 1 Tbsp. of the oil over moderate heat. Add the onions, 1/2 tsp. salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Add the wine and cook until nearly evaporated, a few more minutes. Remove the onions from the pan. In the same pan,  melt the remaining .5 Tbsp. butter and 1 Tbsp. oil over moderate heat. Add the mushrooms and 1/4 tsp. of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 tsp. salt, and the pepper. Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. Reserve 3/4 cup of the pasta water and drain. Toss the ziti and 1/2 cup of the reserved pasta water with the mushroom mixture, goat cheese, and the Parmesan/Romano. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.

Do Yourself A Favor and Make This For Dinner Tonight! I made this last week and it was AMAZING! 

Two notes:

Good quality goat cheese is important here

The caramelized onions aren’t completely necessary but definitely add an amazing depth of flavor and major deliciousness factor

Pasta with Portobello Mushrooms, Caramelized Onions, and Goat Cheese

Adapted from Food & Wine

1.5 Tbsp. butter
2 Tbsp. olive oil, divided
3 onions, thinly sliced
1/4 cup dry white wine
1 tsp. salt, divided
1/2 tsp. sugar
1 lb. portobello mushrooms, stems removed and sliced
3 Tbsp. chopped fresh parsley
1/4 tsp. freshly ground pepper
10 oz. pasta (I used whole wheat penne)
3 oz. soft goat cheese, crumbled
3 Tbsp. Parmesan or Romano cheese, plus more for serving

In a large pan, melt 1 Tbsp. butter and 1 Tbsp. of the oil over moderate heat. Add the onions, 1/2 tsp. salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Add the wine and cook until nearly evaporated, a few more minutes. Remove the onions from the pan.

In the same pan,  melt the remaining .5 Tbsp. butter and 1 Tbsp. oil over moderate heat. Add the mushrooms and 1/4 tsp. of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 tsp. salt, and the pepper.

Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. Reserve 3/4 cup of the pasta water and drain. Toss the ziti and 1/2 cup of the reserved pasta water with the mushroom mixture, goat cheese, and the Parmesan/Romano. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.

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January 16, 2012
Filing this Self-Serve Mimosa Bar picture away for a future soiree 

Filing this Self-Serve Mimosa Bar picture away for a future soiree 

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For my fellow FNL fans…a hilarious and oh so true quote from Washington Post entertainment writer Jen Chaney in an article about a possible movie based on the TV show. “The fact that both Britton and Chandler will be involved is a positive sign. Honestly, I could watch them do their Eric-and-Tami thing all day long.” (Hey, Peter Berg, maybe that’s what you should do: start the Coach And Tami Cable Network, which will allow Americans to learn a little something about marriage and compromise by observing the world’s best husband and wife interact 24 hours a day.)

For my fellow FNL fans…a hilarious and oh so true quote from Washington Post entertainment writer Jen Chaney in an article about a possible movie based on the TV show.

“The fact that both Britton and Chandler will be involved is a positive sign. Honestly, I could watch them do their Eric-and-Tami thing all day long.” (Hey, Peter Berg, maybe that’s what you should do: start the Coach And Tami Cable Network, which will allow Americans to learn a little something about marriage and compromise by observing the world’s best husband and wife interact 24 hours a day.)

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