8.28.2015

Read & Friday links.

TAY & Smelly Cat!! (Thanks, Linds!)

Pete and I recently became Costco members (SUCH an interesting experience my first time in the store...), so this article spoke to me.

Literally every fall I want all new clothes!!! Can't even pick a few pieces to link because... everything.

Bailey is a genius. Pretty obsessed with this in particular.

Not one, but TWO amazing friends' weddings this weekend. So many friends in town... it's going to be THE.BEST.WEEKEND!!

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8.26.2015

Read & a recipe (& visitors!)

We had the best weekend! Linds and Lilah visited us and we had so much fun - walking, playing in the park, hanging on our roof and of course hitting up Annette's and Sweet Mandy B's.

On Friday night, I made stuffed portobello mushrooms with ricotta, pesto and grilled halloumi cheese (using this recipe). Have you ever tried halloumi? OMG it is sooooo good. It's sort of like mozzarella, but harder. You can cut into cubes and grill right in the pan. (I made a halloumi tabbouleh salad here a while back.)

We went to Homeslice on Saturday (pizza club!) and then grilled on our roof on Sunday. I had found this recipe earlier in the week and had always wanted to try grilled romaine. And who doesn't love fresh corn and avocado?? It was so so good.

I altered the dressing a bit - just used olive oil, garlic, salt, pepper, lemon juice and rice vinegar.



{Love putting the corn right on the grill to get a good char on the kernels. Grill for about 8 minutes, turning to get all parts of the corn cooked.}



{Dress the romaine with a little olive oil, salt and pepper before the grill. Grill about 1-2 minutes per side.}



{Grilled corn, avocado, basil, salt, pepper, dressing.}



{Served with my favorite: Italian spicy turkey sausage.}



{Perfect end to the weekend!}


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8.13.2015

Read & a recipe.

We loooove Tarantino's. Definitely one of my favorite Italian spots in the city. The best thing to order is their eggplant parmesan. It is so so good.

I made my own take on it this week - it's a little healthier since I didn't bread the eggplant before baking it.

I sliced the eggplant into three thick pieces and in an oven-safe dish, topped each with two slices of mozzarella, marinara sauce and put it in the fridge overnight. That part wasn't necessary, but I wanted it to be easier when we got home from work the next night.

When we were ready to eat, I preheated the oven to 350 degrees. Meanwhile, added shredded parmesan cheese to the top of the eggplant. Cooked for about 10 minutes at 350, then brought the oven up to 400 degrees and cooked for another 15 or so minutes. The cheese was bubbling and looked ready to go.


{Served with gem lettuce dressed with Garlic Expressions. Simple.}
 



We ate outside since it was such a nice night, but it was on the later end and so much darker than it had been the other nights we've been out there! Though we have lights on our roof, we think we need to get some outdoor candles for the table. Our candles look a little out of place there - ha!

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8.12.2015

Read & a new home!

Pete and I bought a house!


{Or, a condo actually. But it feels like a house!!!}


We celebrated the end of moving day with champagne and whitefish dip on our new patio.


{Yes.}


If anyone is interested, I can do some before and afters here. We did a good amount of cosmetic work before we moved in and I always think it is fun to see some before and after pics of other people's homes. A few sneak peeks...

We wallpapered the powder room in the most amazingly fun Thibaut frog wallpaper.


{Frogs are my favorite animal. This is a dream.}

What's a new bed without some fresh Biscuit bedding? I love love love our new Bloomsbury duvet and shams. We went with Pottery Barn sheets and Garnet Hill quilt and Euro shams.


{Hi there!}


Well there's a little glimpse... more to come!

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8.07.2015

Read & Friday links.

HA! No.

I've lost count how many times I have watched this video that Carter showed me. Legit cried laughing.

Cool Chicago clouds.

Our move went well (and boxes are all unpacked!), but moving still just plain sucks. One positive to moving is purging (or Poweling, as my parents like to call it!). We took an entire car load to the Salvation Army and I listed about 30 additional items on Tradesy. Felt good.

Last Michigan weekend of the summer... wahhhh! Headed up there for a quick trip this afternoon. Can't wait.

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8.06.2015

Read & (another Blue Apron) recipe.

We've had a few amazingly hot days in Chicago and Tuesday night was the perfect night to sit on our roof for dinner.

Next up from our Blue Apron surprise box was the vadouvan-spiced lamb burgers with crispy curried zucchini rounds.


{Red onion, lemon, romaine, zucchini, mint leaves, greek yogurt, curry, flour, panko breadcrumbs, ground lamb and buns.}



{First up, the zucchini. Using about a third of the greek yogurt, mix with a bit of water, salt and pepper. Line up the flour, greek yogurt mix and panko breadcrumbs. After slicing the veggie into rounds, use about half of the curry powder and a bit of salt and pepper to coat the zucchini. One at a time, dip the zucchini in the flour, then the mixture, then the breadcrumbs. Repeat with all rounds.}



{In a hot pan with extra virgin olive oil, cook the zucchini for a few minutes on each side, until browned. Transfer to a paper towel-lined plate.}



{Meanwhile, dice the onion. Chop the mint and add half of it to the remaining greek yogurt with salt, pepper and lemon. You'll use this on the burger as well as dip the zucchini in it. Mix the ground lamb with diced onion and remaining curry powder and cook in the same pan until desired doneness.}



{Serve immediately with yogurt sauce, romaine and onions right on top. I toasted one of the buns for Pete, too.}

Perfect night!

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8.05.2015

Read & a (Blue Apron) recipe.

After a two-week (or longer?) hiatus from the kitchen, I am back to cooking!

We moved on Saturday (more on that later!) and I was so happy to test out the new kitchen (love)! Funny enough, the previous owners' Blue Apron delivery arrived over the weekend and they weren't in town to come pick it up, so they told us to go ahead and use it - so nice! I hadn't tried BA yet (only Plated last year) and I really liked it!

They ordered three recipes, so first up for us was the cod & miso soba noodles.


{Cod filets, eggplant, cherry tomatoes, scallions, miso paste, peanuts, thai basil, ponzu sauce, sesame oil and soba noodles.}

The only complaint (but wasn't a big deal at all) was that the eggplant that was sent was very bruised, dented, etc. so I went to the store to grab two baby ones to replace that one. Also, they didn't pack the ginger.

I cooked the soba noodles ahead of time (took about 5 minutes) and just refrigerated them until I wanted to assemble the dish.


{Sautéed the cherry tomatoes and scallion for a few minutes in a hot pan of extra virgin olive oil. The eggplant was sauteed right in the same pan after the tomatoes. The eggplant pieces took a little longer, about 10 minutes.}



{While the cod cooked - 2 minutes per side in the same pan - I put all the ingredients in a bowl, mixed with the sauce, separated our servings and topped with peanuts and thai basil.}






{Dinner #1 in the new place!}


It was delicious - and a big portion! Pete loved the cod and I loved that it was something a little different.

We have extra soba noodles left over, so I am figuring out what else to make with them this week...

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