what I wore: skirt – esque, belt/blouse – vintage via cheap thrills, earrings – charm & chain, ring/bangle – mom’s, bangle – house of harlow, sandals – lovely people, necklaces – vintage via mae’s
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Category: Eating
From the Weekend
Beaver Lake
Long weekends are always wonderful. We went to the lake, out to dinner, to the pool and farmer’s market. It finally feels like summer!
beautiful flowers from the Fayetteville farmer’s market
at dinner
snuggling with the beautiful Bird
a refreshing cocktail (via @meetracerx )
my Sunday evening ensemble (vintage)
at the pool
A little Wonderful for Wednesday
Happy Wednesday. I hope these sweet nothings brighten your day, like they did mine.
Images via my pinterest: pinterest/paytonvail
True Words
“Lunch usually involves a glass a wine, one or two desserts that everyone shares, no need for an appetizer but stuffing your face full of half the bread on the table is kind of totally ok. Finish with a coffee and twelve cigarettes, saying that no, it’s no good, but so much fun.” Garance Dore on lunch
 It reminds me of our honeymoon already!
images via pinterest
Ladies Lunching
Let them eat cake
Yes it’s seven weeks before the wedding and no I hadn’t even thought about the cake until recently. It’s not that I don’t love cake, believe me…I do. I just had left it out and waited until I knew how the budget was going to shake out. Anyway, in one of those serendipitous happenings that you always wish for when planning an event, I found a baker in my price range and we made a deal.
Here are my inspirations.
via Pinterest
Recipe: Penne & Artichokes
I made this last night and it was a huge hit. Typically when I make pasta, I’m always tempted to add cream or butter or something to make it a bit tastier. But this totally delivered on the taste factor. I did add chicken (at Ro’s request). There was plenty for three servings last night as well as lots of leftovers.
Ingredients (serves 6)
1 lb. penne rigate
1 small onion, finely sliced
2 garlic cloves, minced
1/4 cup extra virgin olive oil
8 artichoke hearts, quartered
1 1/4 cups canned diced tomatoes
1 tbsp chopped parsley
1/2 cup grated Parmesan cheese
Salt and pepper
In a skillet over medium-high heat, sauté the onion and the garlic in the olive oil. Add the artichoke hearts. Cook to a pale gold color over high heat, then add the tomatoes, seasoning to taste. Simmer 15-20 minutes over medium heat.
Cook the penne rigate until al dente according to package directions in boiling, salted water. Drain and add to the artichoke sauce. Sprinkle with chopped parsley and grated Parmesan.
I took a few pictures as I cooked. Here’s my taste-tester
The sauce
The noodles
The finished product
Yummy Spring Pasta
I saw this recipe on 101 Cookbooks and immediately decided to make it last night. I changed a few things and it turned out so yummy/easy!
Spring Pasta Recipe
I used angel hair but thin, egg noodles, spaghetti, or fettuccine would all work as well.
8 ounces / 225 g cooked, leftover pasta
3 eggs
fine grain sea salt
1 tablespoon olive oil
2 tablespoons unsalted butter3 big handfuls of sliced asparagus, and/or pea shoots, or tiny broccoli trees, or shredded greens, or green beans, or spinach – anything quick cooking and fresh
chopped avocado
chopped herbsOptional: 1 tablespoon cream, Parmesan cheese, Breadcrumbs
Use your fingers to fluff up the leftover pasta a bit, so its not clumpy or stuck together. Set aside.
In a small bowl crack the eggs and beat them really well with a pinch of salt.
In a big skillet melt the oil and butter over medium high heat. If you’re using a vegetable that might take longer to cook than others, add those to the pan – for example, asparagus or broccoli. Add a couple pinches of salt, stir, cover, and cook for a couple minutes. Until the vegetables are bright, and just cooked. Now stir in anything that just needs a quick flash of cooking – in this case pea greens, but chopped greens would go in at this point if you’re using those. Stir, and cook just until tender – a minute or so. Pull about 1/3 of the vegetables out of the pan and set them aside.
Now, add the pasta to the skillet, and toss well. Once the pasta is hot, turn down the heat, wait a moment, then quickly stir in the eggs (optional – stir in cream, pasta water). Stir well, then cover the pan, remove from heat, and let everything sit for a minute. Uncover, give everything another toss, the egg should be cooked through. Taste, and adjust the seasoning before dividing between two plates. Top with the reserved vegetables, and some chopped avocado (optional – top with breadcrumbs and parmesan cheese).
Serves 3.
Prep time: 5 min – Cook time: 5 min
Here’s how mine turned out:
Comfort Food
I’m feeling ill today. My allergies are on the fritz. I’m going to do my best to go back to bed. With that I leave you the most glorious food on the planet. The roast beef po-boy. Via Blackened Out a fabulous NOLA blog.
Anthropologie Swim
I figure if I post enough/look at enough swimsuits, it could only further me on my pursuit of honeymoon shape. xo
via I am a greedy girl via Anthropologie
The Window Shopper 
