Sunday, October 30, 2011

fresh squeezed grape juice

I am perfectly okay with grapes going bad in our fridge. YUM.

Friday, October 28, 2011


Friday, October 21, 2011

happy friday!

Eric and I roasted our first entire chicken this week. I never realized it was so easy. I watched this video to teach me how to cut out the backbone and take out the breast bone. We stuffed sage and slivers of garlic under the skin and slathered a little olive oil on the outside of the skin. Delicious and so cheap.

Today I'm going to a work happy hour and then going to see the band Battles with Eric. Then I want to do a whole bunch of laying on the couch reading a book.

Monday, October 17, 2011

Built by Wendy Boatneck dress

Fairly simple boatneck dress from a Built by Wendy pattern. Her pattern calls for using a few different color fabrics for the four front pieces, but I just used all the same fabric. I tried to match up the fabric in contrast (shown below.)

I wish the neckline was more boatneck-ish, but I'll keep that in mind if I make this dress again.

Friday, October 14, 2011

happy friday

Wednesday, October 5, 2011

Asparagus and Ricotta Pizzas

Asparagus and Riccotta Pizzas, Recipe from Real Simple Magazine

  • 1 pound pizza dough, at room temperature (I made my own dough from the pita/flatbread recipe I use)
  • cornmeal, for the baking sheet
  • 1 pound asparagus, halved crosswise and lengthwise
  • 5 ounces  mushrooms, thinly sliced
  • cloves garlic, thinly sliced
  • 1 1/2 cups ricotta
  • 1/2 cup grated parmesan 
  • 3 tablespoons olive oil
  • salt and black pepper
  • 2 cups arugula/spinach
  • 2 teaspoons fresh lemon juice


  1. Heat oven to 400° F. Shape the dough into 4 balls and place on 2 cornmeal-dusted baking sheets.
  2. Dividing evenly, top the dough with the asparagus, mushrooms, and garlic, then the ricotta, parmesan, and 2 tablespoons of the oil. Season with salt and pepper. Bake, switching the pans halfway through, until the crust is golden brown and crisp, 25 to 30 minutes.
  3. Meanwhile, in a medium bowl, toss the arugula with the lemon juice, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Top the pizzas with the arugula just before serving.

Recipe taken from Real Simple magazine.

Tuesday, October 4, 2011

Favorite Antique Fair Finds

Orange beaded necklace, thrown in as a deal with other items

Set of six yellow tumblers, $1 each

Earrings, in a bundle deal for $5

favorite find: Leather boots, $35 (bargained down from $40)