Friday, October 21, 2011
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
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.
Wednesday, October 5, 2011
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
- 2 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
- Heat oven to 400° F. Shape the dough into 4 balls and place on 2 cornmeal-dusted baking sheets.
- 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.
- 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.