October 26, 2013

My Everyday Life: Week 43

Here’s what this past week looked like:

A shadow tree.

October 25, 2013

I love lists, Friday!

You don’t want to see the books I defaced when I was in high school…
Forced perspective is pretty awesome.
Birthdays, doughnuts, sparklers & baseball. What a beautiful video!
I’m so excited to see my friend Jenny is blogging again!! WOOT WOOT.
Let’s all make these Pumpkin Pecan Scones with Brown Butter Glaze this weekend. K?
Hello, beautiful bedroom. I’d love to take a nap in you.
I’ve been poking around this blog lately and I like what I see!
Apparently I belong in Georgia. I’m not sure what that means.
9 Reasons to Boycott Slutty Halloween Costumes. YES YES YES.
I know you love lists…so here’s another one!
They’re right. I will never be able to forget these things.
This essay by David Sedaris was such a good read.
An ice cream recipe that has my heart <3
This sweater WILL BE MINE. I’m creating a whole outfit around it. Stay tuned.
Also. WILD MUSHROOM BREAD PUDDING. I mean…
This is my favorite kind of soup. EVER.
I was looking for pictures of fat striped tabby cats (don’t ask) and stumbled upon this gem.

HEY!! A new podcast is up! But consider yourself warned. We’re talking about IRRATIONAL FEARS. We make a joke about Deuce Bigalow that I’m still laughing about…in my head. Enjoy!

Joy She Cooks made my Malted Waffles

The Frosted Vegan adapted my Maple Bourbon Cider

Honey and the Baker made my Lemon Buttermilk Bundt Cake

Mandarin & Thyme made Caramelized Banana Loaf

Lemon Jelly Cake made my Hot Cocoa Popcorn

recipes

October 23, 2013

Pumpkin Pecan Ice Cream Sandwiches

This is the part where I try to entice you with my words. But, today there are none. I MEAN.

LOOK

AT

THESE

PUMPKIN PECAN ICE CREAM SANDWICHES.

I have no words.

I adapted my Lemon Blueberry Ice Cream Sandwiches from this summer and made them even better!

What should we do for winter??? Something cranberry-ish! Let’s think. Maybe something orange for citrus season?

The pumpkin ice cream is dotted with cinnamon butter coated pecans and the cookie sandwich part is like a chewy ginger molasses cookie meets blondie. Iz goooooood and I CAN’T STOP EATING THEM which means YOU SHOULD MAKE THEM like NOW.

Inspiration, Outfitting

October 22, 2013

OUTFITTING: OMG SHOES!

You all know how much I LOVE SHOES. I mean…how many dang pictures can I take of my feet ?

(NOT ENOUGH)

I’ve been doing a little online shopping lately and I’m trying to pull the trigger on one of these…I just can’t decide. I’ve got a thing for mixing wood/cognac leather with black right now and I’ve been looking for a good bootie (ha). I think it has to do with that outfit I picked out…

ONE /TWO/THREE/FOUR/FIVE

recipes, Uncategorized

October 21, 2013

Pasta Frittata w/ Taleggio & Mushrooms

When we were first dating, I made Casey a mushroom dish that gave him food poisoning. He got it, I didn’t—and we BOTH ATE IT. How does that work? I have no idea what happened, but since then he has been very apprehensive about me making dishes that involve mushrooms. I can’t say I blame him.

I absolutely ADORE mushrooms and during colder months I can’t get enough! It’s been fourteen years (whoa!) since the mushroom incident and fortunately, Casey has learned to love mushrooms. I think white truffle oil paved the way. I can put it on anything and he will devour it. Go figure.

This pasta fritatta recipe comes from Melt: The Art of Macaroni & Cheese. It’s a cookbook for mac & CHEESE lovers. If you’re looking for ways to impress guests with cheese knowledge while serving them up a unique take on macaroni & cheese, this is the book for you! How could you go wrong with Taleggio, mushrooms, pasta & truffle oil?? I added a bit of arugula to the site to cut the richness…and to trick myself into thinking I’m being healthy. It kinda worked!