Wednesday, April 22, 2015

P is for: Pecking, Grazing and Rooting {Blue Hill at Stone Barns Restaurant Review}

I'm fortunate to say that I've eaten some pretty spectacular meals in my life. Among some of my favorites that come to mind are: my two amazing trips to Gary Danko in San Francisco, Mama's Fish House in Maui, and Aria in Sydney, Australia.

But recently, I had the pleasure of dining at Blue Hill at Stone Barns, which blows all of those places away. This is more than just a 5-star meal. It's a 5-star experience. 

My friend Dana shares my love for food and adventure and recently suggested this spot. Apparently it's a favorite of the Obama's, and it's easy to see why.

It's the epitome of Farm to Table dining, considering you're enjoying your meal AT an actual farm in the Pocantico Hills of New York.

Monday, April 20, 2015

O is for: Overnight Oats

Lately, my work schedule has demanded for some rather early wake-up calls.

Now, admittedly, for most of my career, 7am would've been early to me and you all would be rolling your eyes.

But these days, I consider 7am sleeping in. My alarm generally goes off at 4:45 so that I can be to work around 5:30 (sometimes earlier).

Like I said... early. Painfully early.

But I've figured out a couple shortcuts so that I can sleep as long as I possible in the morning before rolling out of bed, brushing my teeth, making tea, throwing on some clothes and jetting out the door. I've got it down to about 15 minutes flat by making two key changes:

1.) I shower at night.
2.) I make my breakfasts the night before.

Saturday, April 11, 2015

N is for: #NoChampagneLeftBehind {Savor CT}

One of the things I love about my West Hartford girlfriends is that they equally share my love and enthusiasm for drinking champagne on pretty much any and all occasions.

So when we all decided to attend the inaugural Savor CT event last night (with my mom Wendy in tow), our #NoChampagneLeftBehind hashtag was born. (Because, when you're paying $110 for a food and wine tasting ticket, you'd better get your money's worth, right?)

First, let me say that the event was a smashing hit among the six of us. A huge space at the Connecticut Convention Center in downtown Hartford was transformed into a food and drink adult playground.

Wine/beer/cocktail vendors and plenty of scrumptious food to fill our bellies (soaking up said bubbles).

Tuesday, April 7, 2015

N is for: Nutella Grilled Cheese & National Grilled Cheese Month

Happy National Grilled Cheese Month!

As far as food holidays go, I generally think they are a *tad* silly. But when it comes to grilled cheese, I will celebrate like it's Thanksgiving Day.

In all of my grilled cheese adventures, I've never really gone the dessert route. I've come close... my (epic) PB&J grilled cheese last year gravitated to the sweet side, but considering it used homemade bacon jam instead of a fruit jelly definitely kept it savory.

But with Nutella being the star ingredient here, this one is truly a sweet sandwich. And if you're thinking it sounds like a weird combo... I'll tell you the same thing I did when I posted the PB&J...

Don't you dare knock it 'til you've tried it.

Wednesday, April 1, 2015

M is for: Mexican Mule

I love me a good Moscow Mule.

But, I have a confession to make: I'm sort of a copper cup snob.

Before ordering a mule at a bar or restaurant, I may or may not first ask if they serve theirs in copper mugs. (I know, how very high maintenance of me).

But seriously, they are SOOO much better in a copper cup. I don't know why, they just are. They stay so cold and delicious and you just feel really cool drinking them.

In fact, I love the copper mugs so much, I ordered a set to enjoy at home.

Recently though, I've started to stray away from vodka in general. Gin is sort of my go-to at the moment (see, French 75). And I'm also loving tequila. Enter... the Mexican Mule.

Sunday, March 29, 2015

M is for: Maple Mustard Deviled Easter Eggs {+ a foolproof trick for peeling eggs}

Soooooo. These are totally adorable.

And delicious.

And perfect for Easter this week.

And you should definitely make them. Like, right now.

I'm super excited about this post for multiple reasons. For starters, I just love it when I have an idea in my head and I not only execute it, but it actually turns out better than I had imagined.

(I mean, just LOOK at those cute little deviled bunny rabbit eggs!!)

Secondly, I've finally conquered my nemesis: peeling hard boiled eggs. I had previously tried every freaking trick in the book to no real avail. (Check this post).  But finally, FINALLY, I have discovered the egg peeling Holy Grail, thanks to my friend Kim.

Wednesday, March 25, 2015

L is for: Lemon Basil Pesto {and how to freeze it}

I realize basil pesto is a pretty basic thing, and you may or may not need a recipe for it... but this photo turned out too pretty NOT to post it on the blog.

Here's what happened.

About 6 or 7 weeks ago, I had a bunch of extra basil, and instead of allowing it to go bad, I decided to make a batch of pesto.

It happened to be a perfect lighting scenario in my kitchen, so I snapped a quick photo and decided to save it for a future post.

So even though I didn't make this recently, I DID recently use some of this very pesto in a delicious pasta dish and I thought it would be a perfect time to share with you one of my favorite kitchen tricks.

If you are sitting there wondering how I'm eating pesto 6 weeks after the fact, don't get too grossed out. It involves a silicone mold and the freezer.

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