Friday, March 16, 2018

Irish Soda Bread

I wish I had photos for you of the bread but unfortunately, it was all gobbled up faster than I expected. So this post will be accompanied by some photos from the Irish pub we stumbled upon in Peru. 


* 4 cups all-purpose flour
*3/4 cup white sugar 
* 1 tsp salt 
* 1tsp baking powder 
*1 tsp baking soda 
1/2 cup butter at room temperature (I personally like Kerry Gold Butter) 
1 1/2 cups raisins 
1 1/2 cups buttermilk at room temp
3 eggs 

Preheat your oven to 350 degrees. 

Grease and flour your baking pan. 

Mix together all your dry ingredients. 

Begin to cut the butter gently into your dry ingredients until they are well combined and then mix in your raisins. 

In another container, whisk together the buttermilk and the eggs. After they are both mixed together, mix this into the flour/butter paste. 

Place the dough into your buttered pan. 

Bake in the oven for about 45 minutes to an hour the top of your bread will be golden brown. 

When you remove the pan from the oven, allow it to cool for a little while before removing from the baking pan (10-15 minutes should do it). 

Serve with butter, jam, a Guinness or whatever goodies you have in mind.

Happy St. Patty's to you whatever your altitude!
Have fun! Stay safe!

Wednesday, February 28, 2018

Feeding the Frat: Noodle Bowls

So I decided to try my hand at a "Ramen" bowl. But, since I didn't have any ramen noodles on hand, I substituted with glass noodles. 

Bowl composition: 
Ground pork - pan fried with ginger and garlic 
Slivered Fresno Peppers
Soft boiled eggs 
Glass Noodles in a  Curry Coconut Sauce
(Optional) Cilantro 

Ground Pork: 

Pan fry the ground pork (2.5 lbs) with 1 teaspoon of garlic, and 1 teaspoon of ginger, in 1 tablespoon of grapeseed oil. 
Add 1 tablespoon of soy sauce.
Add 1 handful of cut scallions.
Add Salt and Pepper to taste. 

Glass Noodles: 

Boil salted water. 
When water reaches a boil, add your glass noodles. 
Cook for 5-6 minutes. 
Remove noodles and place in an ice bath immediately to stop them from continuing to cook. 

Curry Coconut Sauce: 

Take 1 1/2 tablespoons of grapeseed oil. 
Add 1 teaspoon of ginger, 1 teaspoon of garlic and 1 cut small onion, cook over low heat until the onions caramelize. 
1 1/2 teaspoons of salt
Add Beef Broth (2x 32 oz. boxes).
Add 3 teaspoons of curry powder.
Add one can of coconut milk.
Bring to a low boil and allow to cook at least 30 minutes or until you are ready to plate your noodle bowl. 

The boys liked the bowls and as with most successful sibling evenings, dinner ended with sports, relaxation and a lot of laughter.

Wednesday, February 21, 2018

Wishlist Wednesday

President's Week has me thinking about how quickly spring and summer are creeping up on us and I have to tell you, I can not wait. 

Last year I saw all the different fashion bloggers I follow carrying this AWESOME  architectural bag that looked like a combination of a basket, bird cage, and watermelon slice. Intriguing description? Don't quite believe that it's accurate? 

Judge for yourself because I finally found it! 

 I found this bag by Cult Gaia along with a myriad of variations of it on this website I'd never heard of before "Moda Operandi."

The brands it carries are outside of my frame of reference and super pricey. 
But, there is no harm in looking :) 

So take a peek at the other things I thought were inspiring for summer: 

Jonathan Simkhai was the only designer name that I was vaguely familiar with. I had previously heard of JS from the lovely Lydia Elise Millen's blog/youtube channel.  I've never met Lydia but she has impeccable style and you should absolutely check her out.  

Woven watermelon slice basket has me feeling all sorts of ways... 

I just love this dress. 

It has a comma in the price, 
and I have issues about purchasing clothing with commas, so it's not meant to be but
this is absolutely darling. 
I love the off the shoulder draping and the asymmetrical hemline. 

It's such a feminine dress that the juxtaposition of the football print tickles me immensely. 

Love the draping on this top. Super simple, super chic. 

This basket-bag is made of wicker, with an optional shoulder strap so it can be worn multiple ways. 

Chic and easy, these rose gold flats are so tempting. I love rose gold, it's flattering to most skin tones and is a softer option to other metallics. I love how the silver straps give this a pop of contrast. 

These too... 

Tell me these shoes don't scream Amalfi Coast, styled with a cute little eyelet crop top, a "Gloria hat"  and some light jeans or pencil pants? You can't.

Bye lovelies
xox G 

Wednesday, February 7, 2018

Jet Lag: sleepytime shop with me

After traveling last week I've been battling a lingering case of jet lag and since I'm up at 3:00 what else is there to do but dream browse the internet and try to get additional inspiration for my apartment.

Right now I'm almost completely happy with how everything looks and aside from some finishing touches and some major reorganization, I'm almost completely done decorating.

The real problem is that when I browse I come up with ideas for almost every item I see. I create a whole little narrative for each piece in my head, "Oh and I could do this with it..." meanwhile the next morning I wake up and I'm abruptly met with my new reality and the plastic giraffe I've bought myself in a sleep-deprived stupor.

I'm kidding of course, well mostly kidding,
so I've given myself a new rule that I have to go back to the item over three times to purchase it.

So to give life to my dreams stay tuned to see all the fabulous items I'm loving at the moment:

CB2's Liquid Metal Basket

I mean, I want about ten of these, everywhere, at all times.
Who doesn't want a little extra gold glow in their lives?

Tulip White Marble Table

Yeahhhh I'm not allowed to get this because my very, very, clumsy self would knock it over in a matter of minutes,
but that doesn't stop me from lusting after it...

Ayda Bed

I am obsessed with the clean lines of this bed.

So out of everything on this list, a bed is probably going to be the next large home decor item I purchase.

I've had my current bed since the third grade, a few mattresses and MANY coats of spray paint later its' little wire frame has valiantly traveled from bedroom to bedroom and I'm finally ready to buy one.

I was originally looking to get something with some built-in storage but I love the simplicity of this particular bed.

It may be worthy of a repeat visit- we shall see...

Emmaline Gold Teapot

I've been reading more and more about metallic accents being used as a neutral and this teapot I feel is versatile enough to be used in pretty much any table setting.

The temptation is growing...

Boat Hobe

Wooly Hobe

Instagram has been presenting me with maybe a thousand ads for flats in the past month and Hobes have caught my eye especially these little wooly darlings because they just look super comfy.

More realistically I think that I would purchase the Boat Hobe just because spring/summer are just around the corner and I don't believe that I would get enough use out of them before the end of the winter.

Sia Studs

Aside from the fact that these remind me of pizza and Pac-Man at the same time, which obviously is HUGE points in their favor, these earrings are super chic and look amazing on.

The 'infinity' wrap illusion is awesome and I feel like I'll be making my way back to these guys soon.

Chanel Flap Bag

Sweet dreams are made of these... 
I'm surprised by how much I like the contrasting leather trim and have finally tuckered myself out. 

'Night my lovelies
xox G

Wednesday, June 7, 2017

Appetizers: I'm putting out, but how much?

Appetizers don't need to be complicated. The cheese board I prepared has drunken goat cheese, Boursin cheese, gluten-free crackers, sliced honey crisp apples with a little bit of rosemary for just a pop of color. 

I normally decide how many appetizers I will be serving based on the number of guests I am having. One of the consequences of growing up in a large family is that I have a disproportionate understanding of how much food is actually needed for a group of adults who are not seven ravenous brothers. For example, I had a group of friends over one night for dinner and I was making my grandmother's raviolis.. unsupervised. 

I was a little nervous about how they would come out so I decided to make a back up dinner incase they didn't hold together, seems practical no? Two full sheets of lasagna, and a successful entré into the ravioli world later, my friend Jake was walking out with a full sheet of lasagna to take home. 

This made me establish some portion rules for myself. 

Appetizers: estimate that the longer they're waiting, the more they'll eat but start with about 5-7 bites per guest, per hour for individual hors d'oeuvres. 
Again, you need to be flexible based on what you're serving, so if you're serving chips and dip and you're expecting 6-7 people it's worth it to buy the second bag of chips because they're easier to snack on.  For a group of ten people I usually have three appetizer options. 

Dinner: if it's just the boys coming over for our sibling dinners [#FeedingtheFrat] then I estimate one and a half pieces of protein per person. You can get more technical and say with a more general guest list you should have 6-8 oz of protein per guest, but I just usually eyeball it. 
For the accompanying side dishes, i.e. vegetables, grains, and starches it depends on who you're eating with. Our family tends to try to avoid starchy carbs, so I try to serve more vegetables, usually about a "palm's worth" of cooked veggies per person. 

Desserts: Don't go crazy. While everyone loves dessert, unless there is something that you know is going to be fought after and hoarded (Grandma's zeppoles or my Apple Cake) you typically won't need a back up unless it is a celebration/holiday of some kind.

Alcohol/Beverages: whatever drink you're serving, a good guideline for a beverage estimate is two drinks, per guest, per hour. 

Even with these guidelines, you know your guests best. 
Always round-up your food estimates, if you're not sure. It's better to have leftovers for lunch than to not have enough food but if at anytime you feel like you're running the risk of not having enough- order a pizza. 

Pizza solves everything. 

Some of my favorite go-to Appetizer recipes: 

Monday, May 29, 2017

Snapshot: Cape Cod

Despite the "June-uary" weather we've been suffering through this year, Memorial Day Weekend proved to be absolutely stunning. Take a quick peek! 

I had a borderline unhealthy obsession with this tree. 

Provincetown's iconic Lobster Pot: 

Every bus should be like this bus. 

Seems fair... 

He gets it.

Wednesday, March 15, 2017

"Bagel" Salad with a Lemon Dill Vinaigrette

During yesterday’s snow storm I was going a little stir crazy.
Ok, maybe more than a bit crazy, but then my friend suggested we do a late day Soul Cycle class as the snow was abating which turned out to be a majorly delicious life decision. 

There is something wonderful about leaving a Soul class completely exhausted, drenched but grinning, and feeling like you can do anything.
Endorphins = Everything. 

 I got home and was hungry but not starving. Then after about fifteen minutes I started craving a bagel, which really means I needed some thing savory. 
I didn’t feel like completely erasing all my hard work, so,  I decided to throw together a “bagel salad.” 

A Bagel salad is essentially everything I like on my bagel... minus the cream cheese... and the bagel.  I know it sounds like I'm gypping myself but I promise you it's the perfect substitute. 
Quick, salty, refreshing, and not too heavy this salad completely hits the spot.

Vinaigrette Recipe
Your acid to fat ratio for this dressing is 1/4 acid (lemon juice) to 3/4 fat (olive oil).

Lemon juice (1/2 a lemon)
 Olive oil 
1/4 tsp dill 
1/4 tsp crushed garlic 
1/2 tsp honey 

Whisk the ingredients together vigorously. Reserve on the side. 
This recipe really just needs a touch of dressing and you will definitely have more dressing than you need. Reserve the rest of the dressing for later and use it on your salads throughout the week. 

Salad Base

1 cucumber 
1 oz smoked salmon 
1 radish cut thinly 
1/2 tsp chopped chives 
1/4 tsp black sesame seeds 

Peel the cucumber and remove its seeds. Slice the cucumber into long strips lengthwise before chopping into bite sized pieces. Do the same to the smoked salmon.
Thoroughly wash and then thinly slice the radish. 

Mix the ingredients together in a bowl. 

Drizzle some dressing on the side of your bowl, mix into the rest of the ingredients. Start with a small amount of dressing and build to your taste. The idea is that the ingredients are coated but not sopping in the vinaigrette.