and there is!
The sink, fridge & dishwasher will be plugged back in this Wednesday. Wallpaper…eventually…Cabinets…still in painting mode.
I cannot express my anticipation ENOUGH. I dream of putting all of my stuff back in the cabinets…and cracking the whip on the list of things I want to make this summer. Look out Black & White kitchen—HERE I COME!
So the kitchen isn’t complete…but I am SOOO thrilled that I was able to make breakfast on something other than plywood this morning.
And by Sunday…I won’t have to make coffee in the bathroom!!!! It’s the little things!
I just read Whitney’s list of What She is Loving at this Moment….
and got inspired to share with you some of mine!
Besides my cats & my hubby… I looooove:
–The First Communion- mixed media piece by Erin E. Wilson
–Coffee Cuffs from Craftybitch.com -I keep one in my bag so I’m never without them!
–Bigelow Mentha Lip Shine -I carry one in every purse & there’s one in my car too! It’s refreshing!
–Sukie Sticky Notes– because Post-Its should BE this CUTE!!
–Neutrogena Norweigan Fast Absorbing Hand Cream– cuz I HATE it when hand creams leave your hands sticky. I like to apply it when I’m at a really long stop light in the car. It’s the only time I remember to do so!
–Method Aroma Pill- in Vanilla Apple Even though my house is a mess with the kitchen remodel, at least it’s smelling fresh!
–The FURminator– If I didn’t have this, my house would be filled with too many cat tumbleweeds to count! It’s WORTH every penny. I swear.
–This American Life Podcast– It helps me get through my long commute everyday! Their program on Showtime is really good too!
–This Blog CRACKS ME UP like you wouldn’t believe.
-I’m also enjoying the combo of Cranberry Juice, Lime & Sparkling water. MMMMMMM. It makes me think I’m having a cocktail when I’m at work!
That’s it for now!
Now share some of your current favorites! It’s fun!
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Hope everyone had a fun Father’s Day!
At this point in our kitchen remodel I have no counter tops or sink! I was going to have Father’s Day at my house this year, but quickly realized…WHAT WAS I THINKING? There’s no way I could possibly pull together a dinner without a sink!
In preparation for dinner at my parents, I spent the morning pitting some cherries on my back porch. I got a huge dose Vitamin D in the process….and have to admit it was kinda fun spraying my cutting board off with my garden hose. The power! If only I could put a drain hole in my kitchen floor! Imagine….
And then I hijacked my mom’s kitchen and started making the cherry tart for dessert:
and tada!
OK! First off…it was good! Soooo good. I had two pieces (well, one normal…and a sliver…and my dad did too!) It was a hit! Think: LIGHT + FLUFFY + CHEESECAKE
(Everyday Food Magazine)
– 9 graham crackers (each 2 1/2 by 5 inches)
– 2 tablespoons plus cup sugar
– 6 tablespoons unsalted butter, melted
– 6 ounces bar cream cheese, room temperature
– 1/2 teaspoon pure vanilla extract
– 3/4 cup heavy cream
– 1 pound fresh sweet cherries pitted and halved
– 1 tablespoon seedless raspberry jam
1. Preheat oven to 350 degrees. In a food processor, pulse graham crackers and 2 tablespoons sugar until finely ground. Add butter, and process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom. Using the base of a dry measuring cup, firmly press mixture into bottom and up sides of pan. Bake until browned, 10 to 12 minutes. Let cool completely on a wire rack.
2. Meanwhile, in a large bowl, using an electric mixer on medium speed, beat cream cheese, vanilla, and remaining 1/4 cup sugar until light and fluffy. Gradually add cream, and beat until soft peaks form; spread mixture in cooled crust. Scatter cherries on top.
3. In a small saucepan, combine jam and 1 teaspoon water; heat over low until liquefied, about 2 minutes. Using a pastry brush, dab cherries with glaze. Refrigerate tart at least 30 minutes or, covered, up to 1 day.
And because I’m feeling generous…I’ll show you the rest of the meal I made:
Here’s the spread:
My plate- cowboy rubbed steak, cauliflower puree, roasted peppers & mushroom couscous :
I grilled some mushrooms for my vegan bro:
And here’s the vegan dessert- Dark Chocolate Fondue:
And here’s my dad DIGGING into to it:
Happy Father’s Day! I love you Dad!
there’s nothing like fresh fruit for breakfast. Don’t you agree?
My neighbor shared this with me on Sunday
This is a reminder to myself to have more breakfasts like this one!
this week’s girl’s night was LIME themed!
(Everyday Food recipe-makes 16)
For the crust:
-4 tablespoons unsalted butter, melted & cooled, plus more for the pan
-2/3 cup shelled pistachios
-1 cup graham cracker crumbs
-1/4 cup sugar
-1 tablespoon grated lime zest
For the Filling:
-2 large egg yolks
-1 can (14oz.) sweetened condensed milk (I used the fat free version)
-1/2 cup lime juice
-1 tablespoon grated lime zest (this wasn’t in the original recipe- I added this)
1. Preheat oven to 350 degrees. Brush an 8 inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2 inch overhang on two sides.
2. In a food processor, finely grind pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
3. To make filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice and lime zest. Whisk until smooth. Pour mixture into cooled crust; carefully spreading to edges.
4. Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.
and for dinner….
Chinese Chicken Salad
Serves 4 (ish)
Chinese Mustard Vinaigrette:
-1/4 cup rice wine vinegar
-3 tablespoons peanut oil
-2 tablespoons light sesame oil
-1 1/2 tablespoons honey
-3 teaspoons Chinese mustard (more if you like it spicy!)
-Salt & Pepper (to taste)
In the salad:
-1 head of napa cabbage chopped
-1 head of romaine lettuce chopped
-2 cooked chicken breasts shredded (I used a rotisserie chicken to save time)
-2 cups shredded carrots
-1 bunch of cilantro chopped
-1 cup roasted peanuts
-1 LARGE handful of fried chow mein noodles
1. In a medium size bowl, mix all of the vinaigrette ingredients with a whisk. Whisk very well and you have yourself a great dressing!
2. Put shredded chicken in your salad bowl, add a little bit of the vinaigrette and mix well. Start adding the rest of your ingredients. Toss well!! Dig in!
3. Garnish with lime slices. Squeeze some juice on your salad. It’s fantastic!
***I love this salad because it’s so versatile! It’s fresh, crisp, light & easy to whip up. It’s also a good one to improvise. Add some sesame seeds! Add different types of lettuce! Use beef or tofu! It’s really all about the dressing…..Which is scrumptious. I hope you enjoy! ***
This weekend I had one of those moments…the kind where you get this craving for something and you satisfy your craving….and it’s just serendipitous!!! I thought of dinner at 11am and spent all day dreaming about it…and when it finally happened I ate it soo fast….but was left soo satisfied! You would have thought I hadn’t eaten for days…
It started off with a craving for grilled peppers…
…and then I added some hot Italian sausage & some mushrooms to the grill…
and then i set it all up in the living room…
look at those peppers & mushrooms!!!
I added some to salad with some feta…and a balsamic dressing…
here’s my plate!!!
now check out the leftovers! BAM!!
***We had some watermelon for dessert…you might notice some yellow chunks of fruit in the bowl. Those are them!***
Did you have a good meal this weekend? Share!!
