Thursday, August 18, 2011
Story of my life
My problems with number 1: If you have a job, you can find an envelope, and a pen, and a piece of paper. If you live in any sort of city, you can find a Duane Reade or a CVS, and they sell stamps. And if you live in America, there is a mail box on every street corner. If you wanted to accomplish all of those things at once, you could just find a post office. I might be wrong, but I've heard each town has one.
As far as number 6 goes, I just mock people who WrITe LiKE tHiS. iT dRiVeS mE nUtS. As a matter of facts, R used to have to do a publication for work every month and the title of the publication was written like that. It drove the both of us nuts. And with abreviations, I'm ok with them, as long as its not in your verbal conversations. You sound like a moron if you're talking (out loud) to someone and are all "like totes, that would obvi be fine." Don't get me wrong, it's in my daily g-chat convo's, but I totes wouldn't be caught dead speaking in person to someone like that. (See what I did there).
peaceloveandtwentysomething.
C
Wednesday, August 10, 2011
Happy Happy!
Tuesday, July 26, 2011
Tomorrow! Tomorrow!
The day has finally come! Tomorrow after work I am heading to Newark airport, and hopping on a plane to Scotland.
First stop, Edinburgh.
Next, we're heading to Inverness.
And ending our trip in London.
I know nothing about Scotland, except that it is the Home of Golf and the Loch Ness Monster.
And having been to London a handfull of times already, I am excited to explore the city with the family and not have to worry about hitting up the essential tourist spots (or riding on The Original Tour sightseeing bus for the 6th time). I will, however, be stopping in Buckingham Palace to dote over Kate Middleton's wedding gown. And my ginger radar will be kicked into full gear as I go on the hunt for Prince Harry.
So, here's to hoping I get a hole in one, meet Nessie, and come home a Royal (or never leave!).
peaceloveandUK.
C
Wednesday, July 20, 2011
YOLO
I can only hope to live to 90 and still be as active as she is! More power to ya, Estelle.
peaceloveandYOLO.
C
I swear it's cute!
You can never have too many bags.
Tuesday, July 19, 2011
The new planking?
I'd love to see C-Mac take this past time into action!
Monday, July 18, 2011
Sunday, July 17, 2011
Fresh Start !
I have been wanting to try Gwyneth's Detox for a while now, but was a little intimidated by it - even just the word "detox" kinda freaks me out. While eating breakfast at Whole Foods this morning, I decided I would make a few recipes from her detox, while not adhering to it religiously.
So!
Lunch for the next two days will be the Salad with Ginger and Carrot Dressing. I made it earlier today and tasted the dressing - YUM - it's really really good with lots of flavor.
Dressing:
- 1 large carrot, peeled and roughly chopped
- 1 large shallot, peeled and roughly chopped
- 2 tablespoons roughly chopped fresh ginger
- 1 tablespoon sweet white miso
- 2 tablespoons rice wine vinegar
- 1 tablespoon roasted sesame seed oil
- 1/4 cup grapeseed oil
- 2 tablespoons water
Salad:
head of baby gem lettuce (or any greens), roughly cut
1/4 red onion, thinly sliced
1/4 avocado, diced
Pulse the carrot, shallot and ginger in a blender until finely chopped. Scrape down the sides, add the miso, vinegar and sesame seed oil and whiz together. While the blender is going, slowly drizzle in the grapeseed oil and the water.
Combine the lettuce, onion and avocado in a bowl, drizzle with plenty of dressing and serve.
Bringing this salad for lunch to work is going to help with the Monday-back-from-vacation blues I think (or at least I hope. . .). We'll see!
peaceloveandkindadetox.
R
Thursday, July 14, 2011
The big 2-5 part deux.
The big 2-5!
Wednesday, July 13, 2011
pocket change.
peaceloveandabsurd.
C
Thursday, July 7, 2011
Long time no see.
Ingredients
8 thin slices prosciutto (about 4 ounces)
1/4 cup olive oil
12 ounces broccoli rabe (about 1 bunch) I used arugula.
1/8 teaspoon red pepper flakes
1/8 teaspoon salt
8 sandwich-size slices Italian bread (or use pain au levain or sourdough)
8 ounces mozzarella cheese, drained and sliced if water-packed; otherwise coarsely grated
Directions
- Heat a large nonstick skillet over medium heat and line a plate with paper towels.
- Add the prosciutto slices to the skillet (you made need to do this in batches) and cook until browned and crisp, about 2 minutes on each side. Transfer to the paper towels to drain. The prosciutto will become crisper as it cools.
- Use the same pan to sautee the arugula - just a few minutes on the heat will do the trick.
- To assemble: Brush the remaining oil on one side of each slice of bread. Place 4 slices of bread, oil side down, on your work surface. Distribute the broccoli rabe and follow with the prosciutto. Pile the cheese on top, compressing it with your hand if necessary, and top with the remaining bread slices, oil side up.
- For stovetop method: Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 3 to 4 minutes, until the undersides are golden brown. Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cover and cook for 2 to 3 minutes, until the undersides are well browned.
- Remove the cover, turn the sandwiches once more, and press firmly with the spatula once again. Cook for 1 minute, or until the cheese has melted completely. Remove from the pan and let cool for 5 minutes. Cut in half and serve.
- 2 tablespoons unsalted butter, at room temperature
- 1 large leek (white and light green part only), thinly sliced
- 4 cups low-sodium chicken broth
- 2 pounds medium asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup chopped fresh basil leaves
- Kosher salt and freshly ground black pepper
- Special equipment: a 1/2-ounce cookie or ice cream scoop
Directions
Soup: In a Dutch oven or large saucepan, heat the butter over medium heat. Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes. Add the broth, asparagus and basil. Season with salt and pepper, to taste. Increase the heat to high and bring the mixture to a boil. Reduce to a simmer and cook until the asparagus is tender, about 15 minutes. Using an immersion blender, blend the soup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat.
To serve: Ladle the soup into shallow bowls and garnish with goat cheese.
Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth. That's what I did.
I would say that I am back in action on COTPG, but I am off to Switzerland tomorrow with the fam!
Back in a week. . .
peaceloveandgchat.
R
So dumb.
peaceloveandrunandtellthat.
C&R
Monday, June 27, 2011
Courtesy of the Red White and Blue
Some fun, cocktail dresses:
And we all know my suitcase will not be without a maxi dress or two (or 5):
This Marc by Marc Jacobs swimsuit is great. Not only is it one-shouldered (love it!), but it is reversible!:
Just bought this beach bag at Anthro! It's enormous and perfect for fitting everything one would need for the beach:
C
Tuesday, June 21, 2011
Summer Lovin'
Friday, June 17, 2011
Can't Come Soon Enough
Gov Ball is in 24 hours. I feel like it's Christmas. HLR (and GPG) are heading up for the weekend for the concert. We are fully prepared to be decked out in neon flare to the max, and look as ridiculous as we possibly can (nothing a few drinks can't accomplish).
We forgot to invite R out for the weekend. Now it's awkward. Sorry, R.
I have a feeling we will easily get lost, so I plan on spending my afternoon printing out the following map and laminating it to have with me at all times. C-Mac, I suggest you get it tattooed to your wrist. Just a thought.
C
Wednesday, June 15, 2011
Mini Lamb
1 10-ounce box couscous (1 1/2 cups)
1 pound ground lamb
1 1/2 teaspoons ground cumin
1 1/2 tablespoons dried oregano
kosher salt and black pepper
4 tablespoons extra-virgin olive oil
6 scallions, sliced
4 plum tomatoes, quartered
1 seedless cucumber, cut into half-moons
3 tablespoons fresh lemon juice
Tzatziki
Directions
- Place the couscous in a large bowl and pour 1½ cups hot tap water over the top. Cover and let stand for 5 minutes; fluff with a fork.
- Form the beef into 12 small ½-inch-thick patties. Sprinkle with the cumin, oregano, 1 teaspoon salt, and ¼ teaspoon pepper.
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the patties and cook to the desired doneness, 4 minutes per side for medium.
- Toss the couscous with the scallions, tomatoes, cucumber, lemon juice, remaining oil, 1¼ teaspoons salt, and ¼ teaspoon pepper.
1 cup low-fat Greek yogurt
1 tablespoon chopped fresh dill
1/4 cup grated cucumber
1 small clove garlic, finely chopped
Directions
In a small bowl, combine the yogurt, dill, cucumber, and garlic.
Tuesday, June 14, 2011
:(
MIZ.
peaceloveandnogchatforR.
C