squash + spinach + tomatoes + zucchini + sweet potato + eggs + cheddar
I instantly fell in love with this look that’s currently featured on Madewell.com. I think pastel shorts are a great spring piece. They offer a bit of subdued color that still work well with warmer knits (when the weather isn’t quite cooperating).
Sandro | Pirouette tweed shorts
Madewell | Garment-dyed midi shorts
J. Crew | Colored denim short
J Brand Denim | Low-rise denim cut-off shorts
When did sandwiches get so complicated? If I had to classify my sandwich tastes I would say I’m a plebeian. Back in the day, I was known for ordering a ham & turkey wrap, plain. I can still see the employee’s face as he questioned, “Mustard?” “No, plain.”
“No mustard… Mayo?” “Nope.”
“Uhh… Lettuce and tomato?” He would ask in a way that was sure to elicit an “oh, yes of course.”
I’ve ventured into the realm of lettuce and tomato just to bulk up a sandwich when ordering out but to be completely honest, I really just like meat and bread. I think that simple love is what has drawn my taste buds towards pulled pork and now shredded chicken sandwiches. It’s meat, bread AND sauce. I love sauce.
My mom found this recipe in a magazine while getting her hair done– multitasking at its finest! The recipe couldn’t be easier. Chicken + slow cooker + a bottle of buffalo sauce = extremely moist and flavorful chicken. I feared a whole bottle of buffalo sauce would induce sweating, tearing, and swearing but it was perfect. Add in a little blue cheese dressing and it’s heavenly! (Don’t forget the sweet potato tater tots.)
I don’t have a coffee table, but once I do, “Paris: Portrait of a City” will be the first book that adorns it. Released in the beginning of the month, the large book (10 pounds!) compiles 500 photographs hand-selected by Jean Claude Gautrand that document the beautiful French city.
I’m also currently reading The Paris Wife and mustering the nerve to attempt macaron making again. I see a trend.
Not only do I love the speed of stir-fries, I also appreciate the organization. Each ingredient has to be prepped and ready for the hot skillet. If you forget to mince the garlic, it could result in burnt scallions.
I’ve really come to love Asian recipes. Since my pantry has been stocked with rice vinegar, oyster sauce, hoisin sauce, sesame oil, chili-garlic sauce, etc. I find myself gravitating towards the quick concoctions. Stir-fries also lend themselves to customization. This recipe for instance didn’t call for water chestnuts. So I added them in! Next time, I think I’ll substitute the green beans for asparagus. Heck, maybe I’ll even throw in some tofu. I’m crazy like that.
After a few bites of this delicious soup, I couldn’t help but remark, “I love a soup that feels like a meal.” As much as I love soups, I know Roasted Butternut Squash Soup is not enough to satiate me. It requires a side or a complementary entree. A Pasta and Bean Soup dinner felt complete and my subsequent lunch the next day did too. This recipe reminds me of a soup you’d order at an Italian restaurant and think that it tastes too complex to ever attempt.
There are a couple keys to this recipe. The first is the pureeing of half the beans. It adds body to the broth without making the soup too thick. Second, cooking the pasta separately alleviates the dreaded “noodle bloat” where your liquid disappears and you’re left with soggy, mutant ditalini. And of course, the flavor is phenomenal– spicy, sweet, and rich.