Wednesday, October 30, 2013
Halloween at my office usually means I indulge in WAY more chocolate and sweets that my metabolism just can keep up with (oh the joys of getting older). But when a co-worker brought in these adorable snacks to the office, I couldn't wait to give it a try myself.
Literally, this is the easiest recipe ever - all you need are tangerines and celery. Enjoy!
Monday, October 28, 2013
Halloween has never been a holiday I've really gotten into. When I find myself in the scenario where I need to dress up, I typically look to Ziggy to steal the show in terms of costumes, whereas I'm more of an accessory. Everyone just loves that sweet dog!
However since moving to San Francisco, Halloween has quickly become one of my favorite days to celebrate, mostly in part due to my friends. They just know how to have fun and are so true to the core, it inspires me to think outside the box just a little bit more.
1. First Halloween celebration with S = Too. Much. Fun.
2. Necessary pit stop on the way to Napa. Nomnom.
3. Gorgeous Fall day at Cuvaison.
Friday, October 25, 2013
Wednesday, October 23, 2013
Cold weather like we've had lately in San Francisco calls for comfort food. Even better when it's a healthier alternative that is quick and easy.
1 pound spicy Italian sausage2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
1 teaspoon salt, plus more to taste
1 teaspoon freshly cracked black pepper, plus more to taste
1/2 teaspoon crushed red pepper flakes, optional
2 large bunches of kale, stemmed and chopped
1/4 teaspoon freshly grated nutmeg
4 medium or 2 large russet baking potatoes, sliced
8 cups chicken broth or stock, 2 boxes
Directions: Heat a large pot over medium-high heat. Once the pot has heated through, add the sausage, which have been removed from the casing. Using a wooden spoon, begin to break up the sausage and allow it to cook, stirring occasionally, until it has fully browned. Remove the crisped sausage from the pot and transfer it to a plate or bowl. Set aside. Next, lower the heat to medium, add the olive oil and throw in the onions and garlic. Stir, scraping down the bottom of the pot picking up the browned bits of sausage with the back of a wooden spoon, and cook until soft and translucent, about 3 to 5 minutes. Season with salt, pepper, and crushed red pepper flakes, if using. Continue to sauté until the onions have caramelized. Add the chopped kale in batches, allowing it to wilt down as it cooks. It might seem like a lot of kale but it will cook down, just like spinach! Add the nutmeg and stir. Cook the kale for another 3 minutes until it has turned bright green and completely wilted down. Throw in the sliced potatoes and cooked sausage. Pour in the chicken stock or broth and bring it up to a boil. Lower the heat and allow the soup to simmer until the potatoes are cooked tender and soft. Taste the soup for seasoning, at this point you may add more salt, pepper or red pepper flakes, if desired. Once the potatoes are fully cooked serve and Enjoy!
Tuesday, October 22, 2013
Monday, October 21, 2013
1. Love this little guy, Ziggy.
2. These tots were last night's dinner. So. Good.
3. Sometimes Sunday's call for muumuu's.
Thursday, October 17, 2013
Wednesday, October 16, 2013
I've got biker boots on the mind with a current project I'm working on. With so many great options out there, which one would you choose?
Tuesday, October 15, 2013
Monday, October 14, 2013
Friday, October 11, 2013
Thursday, October 10, 2013
Edith A. Miller long sleeve mini dress / OBEY Clothing camo sweatshirt, $96 / Topshop khaki jacket / Ivan Grundahl skirt / AR SRPLS cotton pants / Manolo Blahnik camo pumps / Henri Bendel camouflage purse / Sunglasses, $93 / Lucky brand
What goes around, comes back around. Camouflage is back with a ton of cool, new options as the edgy pattern is being created in chic, feminine silhouettes. Love.
Wednesday, October 9, 2013
Tuesday, October 8, 2013
Last Thursday I had the pleasure of attending the Go Red For Women event presented by the American Heart Association at Max Mara. It was a lovely evening of shopping and Prosecco and most importantly, bringing awareness about fighting heart disease to the forefront.
Monday, October 7, 2013
We had a heat wave hit San Francisco, something I always love. That is, unless I'm sick and can't enjoy it, which is exactly what happened when I woke Saturday morning. For the most part, the weekend consisted of laying around, trying to keep cool and feel better, but we did find ourselves healthy enough Sunday to head down to Hardly Strictly Bluegrass to see S's all time favorite band, The Devil Makes Three. Now that was quite a treat!
1. Ziggy trying to keep cool in the heat
2. The perfect sore throat remedy on a hot day - pinkberry!
3. Enjoying the bluegrass festival in my favorite chambray onesie
Friday, October 4, 2013
Thursday, October 3, 2013
Wednesday, October 2, 2013
There's nothing better than butternut squash mac and cheese. Nothing.
4 cups butternut squash puree (squash and chicken broth)
1 1/2 cups skim milk
2tbsp Greek yogurt
3 cloves garlic, minced
1/4tsp black pepper
1 cup sage derby cheese
1 cup shredded extra sharp cheddar
1/4 cups bread crumbs
1lb cooked pasta of your choice (I used fusilli)
Directions: Preheat the oven to 350 degrees. Combine the butternut squash puree, milk, Greek yogurt, cheese, salt and pepper and garlic in a large saucepan, and stir until the cheese melts. Mix the butternut mixture with the pasta and pour into a greased baking dish. Top with bread crumbs and bake for 30 minutes, until the edges are browned. Switch the oven to broil until the bread crumbs turn golden brown, about 5 minutes.