While the husband and I were in Paris on our honeymoon, we did a bit of shopping. Well, maybe a little more than a bit! One of the shops I fell in love was Ted Baker; I tried on a gorgeous white dress and that was it. True love. I was thrilled to come home and find all the beautiful things available here in the states. Their winter lookbook is dreamy and whimsical, a fantastical interpretation of my favorite season, a perfect color palette of creamy winter whites and bold jewel hues.
images via ted baker
A little over a week ago my friend Danielle made this amazing risotto – twice! Even though she was sweet enough to share a bit with me, I wanted a whole batch of my own. And since I’ve been on the mend, but not one hundred percent wonderful yet, my dearest husband whipped it up for me this week. So sweet! Definitely a fall favorite and on the short list for Thanksgiving.
Butternut Squash Risotto
via martha stewart
1 tablespoon butter (or olive oil)
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
1/3 cup grated Parmesan cheese, plus more for garnish
1 tablespoon chopped fresh sage, plus more for garnish
In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with
salt and pepper. Cook, stirring often, until edges soften, 10 to 12 minutes. Add rice; stir to coat.
Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes. Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining
broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total. Stir in parmesan, sage, and 1 1/2 teaspoons salt.
Serve immediately, garnished with more Parmesan and sage, if desired.
I love it when the husband cooks! Particularly a treat like this one. This is a kicked up mac &
cheese (and you know I have quite the fondness for quinoa). And also this blog I just discovered! Carey Nershi has quite the eye and I look forward to scouring every corner
of her blog for new recipes and more of her gorgeous photos.
Cheesy Quinoa with Roasted Broccoli
via reclaiming provincial
3/4 cup of quinoa
1 1/2 cups of water
half a large head of broccoli, cut into bite-sized pieces
2 tbsp olive oil
salt and pepper
2 tbsp butter
1/4 cup of milk
1/2 to 3/4 of a beaten egg
3 oz. of sharp cheddar cheese, grated
a pinch of kosher salt
Preheat oven to 425°. Toss broccoli in olive oil, salt, and pepper, then spread out over a
baking sheet. Bake for 15–20 minutes, or until the broccoli just begins to brown.
In the meantime, combine water and quinoa in a pan and bring to a boil. Reduce heat to
a simmer, and let cook until all of the water has absorbed.
As soon as the quinoa has finished cooking, combine the butter, milk, egg, and salt in a
large saucepan. Add cheese and quinoa, then cook over low heat, stirring continuously,
for about 3 minutes. Mix in the broccoli and enjoy!
Monday was our one year wedding anniversary. It was my favorite sort of night. A crisp fall evening, a little bit rainy, the perfect night for dinner at our favorite neighborhood restaurant (the one we went to after he proposed) and for a relaxing night in together.
Joel, my darling, I love you more than ever.
photo booth pic from 321foto, wedding photos by sea studio.
My lovely husband sent me an exciting update this week – Zara now has a home collection! Even though we don’t have a store here in Seattle, I’m a huge fan of their on trend and reasonably priced clothes. Their new catalog is gorgeous and I’m looking forward to picking up a few things!
So we finally took a little time off this week… five days in Vegas to be exact. Vegas! Oh, what a week. Just me and the husband. A little gambling, a lot of sun, so much great food and a much needed couple days of down time.
The day we landed I asked our friends for suggestions and we got so many great ones!
Favorites: Fremont Street and $5 Black Jack tables at 4 Queens Casino, Parasol Down Bar at the Wynn and the crazy, strange, wonderful water show outside, Carnevino & Craftsteak at MGM for fancy dinners, Peppermill for the best cheesy, over-the-top Vegas-esque lounge. Love! Thanks all!
Even with all the birthday madness this week, we did manage to whip up a few easy, delicious meals. Husband made this one night while I worked late, and it’s definitely a new favorite. I loved it for dinner and even more the next day cold. This recipe is also great because it is a great base that could be mixed up with a variety of different ingredients and toppings. For the meat eaters out there, I think adding cooked chicken and tossing it with the oil would round out this dish nicely!
Spicy Thai Inspired Noodles
via a small snippet
1 box linguine
1 tablespoon crushed red pepper flakes
1/4 cup vegetable or canola oil
1/2 cup sesame oil
6 tablespoons honey
6 tablespoons soy sauce
1/2 cup chopped green onions
2 carrots, shredded
1/2 cup chopped cilantro
3/4 cup peanuts, chopped
Combine the crushed red pepper flakes, vegetable and sesame oil in a small sauce pan. Cook over medium heat for about 2 minutes. Strain out of the red pepper flakes, reserving the oil. Whisk the honey and soy sauce into the reserved oil. Cook the noodles according to the package, to al dente.
Drain the noodles and toss well with the oil mixture until the noodles are well coated.
To serve, top each bowl of noodles with green onions, carrots, cilantro and peanuts to taste.