Ina Garten/Barefoot Contessa recipe - not a surprise! It was easy and the feedback was “this is a restaurant quality meal.” Lots of leftovers - a cozy meal for a winter night.Read More
Is anyone having a tough time motivating to exercise? Are anyone else’s jeans a bit snug from holiday cookies? Are you too busy or too tired to exercise? Not wanting to pay $100/month to join a gym?
I can relate!Read More
Happy first day of Winter! How adorable is this concept. Instead of a bench or a rocking chair, add a hanging ski lift chair to your snowy cabin.Read More
Daniel Triassi is an SF photographer who captures city images with his iPhone. He walked around the town taking in the spirit of the holidays. Enjoy his journey!Read More
Not sure how to decorate for the holidays? Don't to buy a lot of "stuff" with Santas and elves all around? How about some garland? Simple greenery adds a nice touch.Read More
Thanks to my friend Karin for recommending this autumn salad for Thanksgiving! I am always in charge of the salad and needed new ideas.
I mostly used Ina Garten’s recipe (Barefoot Contessa) with a few changes.Read More
Guess who sent me this article about festive tablescapes…..my Dad!
I like a few of these ideas:
produce - incorporate fruit and/or veggies
pomegranate sliced in half on each plate
“Best pork I’ve ever had.” “I didn’t even know I liked pork tenderloin.” These were the comments from the recent Ina Garten Cider Roasted Pork Tenderloin recipe.Read More
Barefoot Contessa is one of those shows I watch on Hulu when I have 30 minutes and don’t know what to watch. I always end up wanting to make her meals!
I watched this Ina Garten episode the other day, and made this yummy salad last night. It has enough meat and protein in it to be filling. This would make a perfect lunch.
Things I learned:
chicken in the oven - it was very easy! Buy chicken with bones and skin on for cooking, then remove those parts.
thick cut bacon - makes a huge difference
shredded apple - never done this before
soft boiled eggs
1 1/2 pounds bone-in, skin-on chicken breasts (2 large)
Good olive oil
Kosher salt and freshly ground black pepper
1/2 pound thick-cut bacon
1/4 cup whole roasted salted Marcona almonds
1/4 cup whole roasted salted cashews
1/4 cup walnut halves
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons liquid honey
4 cups baby frisee, washed, spun dry, and sliced into 1 1/2-inch pieces
4 cups kale, ribs removed, washed, spun dry, stacked and thinly sliced
4 ounces baby spinach, washed and spun dry
1/2 cup golden raisins
6 ounces extra-sharp Cheddar, grated
1 crisp red apple, unpeeled
4 soft-boiled eggs, large-diced
Preheat the oven to 350 degrees. Arrange 3 racks evenly spaced in the oven.
Place the chicken, skin side up, on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast on the top rack for 35 to 40 minutes, until the internal temperature is 140 degrees. Set aside to cool, discard the skin and bones, and shred the chicken by hand into large, roughly 1 x 4-inch, pieces.
Place the bacon on a baking rack on a second sheet pan and roast below the chicken on the second oven rack for 20 to 30 minutes, until browned. Remove to a plate lined with paper towels to cool. Cut in large dice. On a third sheet pan, combine the almonds, cashews, and walnuts and roast under the bacon for 10 to 12 minutes, tossing once, until lightly browned. Set aside to cool.
In a medium bowl or 2-cup measuring cup, whisk together 2/3 cup of olive oil, the vinegar, mustard, honey, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, and set aside.
In a large serving bowl, combine the frisee, kale, spinach, raisins, Cheddar, chicken, bacon, roasted nuts, 1 teaspoon salt and 1/2 teaspoon pepper. Before serving, grate the apple and add it. Pour the dressing over the salad and toss gently. Put the eggs on top, toss lightly, and serve.
You can definitely change components of this recipe. As long as you have the chicken, some nuts, some greens, some cheese, and a fruit, I think you are good. For example, I did not have frisee, cashews, or raisins. I just did it without and it was fine. I think the cashews definitely would add something though!
Place the eggs a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes.
Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool.
Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve.
I loved a recent article from The Style Saloniste about Mead Quin Design. They captured the essence of Mead - both in her work and how she is as a person.
I have learned 2 great lessons from Mead. The first, is be true to yourself. If you look at the photos in this article, you will understand Mead. Her work reflects her personality. She is serene, , elegant, understated. As you get to know her and get to know her work, it just makes sense. She plays to her strengths and doesn’t try to be anyone else.
The second is the importance of negative space. Every wall does not need to be filled. Less is more. Less stuff = more calm. Editing is important. Sometimes it makes sense to take something away to allow things room to breathe. Your eyes need places to rest.
Mead started her own design firm 5 years ago, and I couldn’t be more proud of my dear friend! Check out the article to learn more.
What do you think of this as a travel outfit? I think it looks pretty comfy and stylish! A scarf for warmth on the plane,Read More
Normally I am not a fan of Halloween decorations. I don't like spiders or witches or monsters....I really don't like anything negative or scary. These (cheerful?) rainbow skullsRead More
Here is another example of a beautiful dress-that kind of worked on me, but would probably work better on someone a bit taller.
I tried on this McQueen leather collar dress at Heidi Says fall 2015.Read More
I discovered this talented florist while exploring Pinterest images for inspiration for my wedding. Remember this one?Read More
Here is a pic of my hair the infamous day when my 20 year old curling iron finally got too tired. I may try to replicate this half curled hair!Read More
Happy Bastille Day! Do something French today. Drink some French wine or have some French cheese or picnic in the parkRead More
Ahhhh.....peaches. One of the best parts of summer. How to incorporate them into your dinner besides salad? As a salsa!
This was a Blue Apron recipe that I enjoyed. If you aren't into salmon,Read More
Here is a 3 minute video from Brené Brown on empathy.
This struck home for me! I am totally busted! I am the "at least" person.Read More
I am lucky enough to have a plum tree in my backyard. Isn't it nice when fruit or veggies grow in your home and you can skip the grocery store?Read More