Weekend update

It’s glorious fall weather here this week and even with the rainy, cloudy day last Sunday I appreciated that it really felt like fall. We met a friend for brunch on Sunday and enjoyed catching up – sometimes you have to remind yourself to stop and smell the roses with your peeps…even when everyone is busy.

I also enjoyed dining at The Lunch Room for the first time (since they moved into a permanent space in Kerrytown), followed by an extra delicious latte at Mighty Good Coffee. I thought it was fun how, instead of using a number for your table, The Lunch Room uses images (like a bird, a stand mixer, etc.) so they can bring out your delicious plate of goodness to the right table when it’s ready.

This is what our walks with Melody in our neighborhood look like this week…I know…crazy gorgeous, right?!?

by Valerie | 10.08.13 | Around town, For Funsies | No Comments »

Weekend (work) fun

We had a busy weekend with a little fun in between; beautiful weather and fun with friends on Friday and Saturday, complete with a fabulous, double birthday celebration, garden cocktail party (where I finally found a reason to debut this fun party dress) along with some shoe molding installation and trim paint in our house mixed in. It feels so great to be wrapping up some of the finishing touches and make our house feel polished and pretty. Ryan made these delicious banana nutella crepes for brunch on Sunday and we picked more heirloom tomatoes and hydrangeas from our garden.

by Valerie | 08.12.13 | Around our home, Garden | No Comments »

But first, I want you to say…”I… love… crepes.”

It’s been a cool (high of only 65 in July?), overcast morning and looking like it’ll rain at any moment most of the day so far. Yesterday, I picked blueberries so I suggested we have fresh blueberry crepes for brunch this morning and that’s exactly what we did. Ryan whipped up a batch of delicious crepes, using this recipe, with a blueberry filling. Speaking of crepes, this never fails to make me laugh.

I do enjoy lazy Sundays. With the cloudy, cool weather it feels extra nice to sit around the house and do a whole lot of nothing much at all. Melody seems like she’s got being lazy down to a science. I did step out to our backyard and pick some of the largest tomatoes we’ve ever grown in our garden as well as some jalapenos, bell pepper, and I cut some nasturtium to make this sweet little arrangement. Here’s to lazy Sundays!

by Valerie | 07.28.13 | Around our home, Garden, Princess Puppy Pants, Recipes | No Comments »

Easter treats

We enjoyed a relaxing Easter – brunch with friends (which Ryan made a delicious, vegetarian frittata for), a made-with-love-by-Ryan Easter latte (he said the foam bunny on top wasn’t too good & you had to use your imagination, but I saw it & appreciated it), & some Easter candy to enjoy. I hope the Easter bunny brought you some treats & that you enjoyed the beautiful day!

by Valerie | 04.03.13 | Holidaze, Princess Puppy Pants | No Comments »

biscuits and southwesty gravy

Val woke up this morning and had a hankering for some biscuits and gravy. So that is what we had.

The biscuits are just vegweb’s Savory Biscuits recipe with a bit of extra flour and basil for the dried herbs. The gravy was a modified version of this gravy recipe. So here is the modified recipe, it makes enough to top about 10 biscuits:

  • 1 package Upton’s Chorizo Seitan chopped
  • 1 jalapeño minced
  • 1/2 yellow onion diced
  • 1 shallot
  • 3 cloves of garlic minced
  • 5 tablespoons margarine
  • 2 tbsp flour
  • 2 tbsp cornstarch
  • 1 heaping teaspoon butcher’s cut pepper
  • 1 1/2 cups + 2 tbsp veggie stock
  • 1/3 cup soy sauce
  • 2 tbsp nutritional yeast
  • salt (this one is up to you)

You could probably do this all in one pot but I used a small pot and a pan and cooked the saucy part of the gravy separately from the meaty part.

Heat a pan to medium heat. Add in 2 tbsp of margarine. Add the seitan and the jalapeño and cooked until it browns a bit. About 5-7 minutes at most. Turn heat off.

In a small pot heated to medium heat add 2 tbsp of margarine. Add the onion, garlic, pepper, and shallot. Cook until translucent. Add the flour and remaining butter. Cook for an additional few minutes. Add the veggie stock and the cornstarch stir to make sure that there are no clumps from the cornstarch. Bring to boil, then add the soy sauce and nu-yeast and cook for a minute or so more. Once done combine and pour into pan with the seitan and mix well – add salt to taste. Serve over top of some delicious biscuits.

One quick note about the biscuits: cook the biscuits directly on a pizza stone, don’t put in a pan. If you don’t have a pizza stone go buy one, you need it because it makes for perfectly cooked biscuits. Our stone, which should really be called a biscuit stone, permanently stays in our oven even if using a pan and always seems to help distribute the heat well.

Melody likes to keep a close watch for quality control while we cook. She takes her job very seriously.

by Ryan | 02.17.13 | Recipes | No Comments »

Anniversary eats

On January 13th, we began the celebration of our 12th anniversary with brunch & ended it with an equally delicious dessert. We ventured out for dinner at a new restaurant in downtown A2 & were not disappointed – Vellum was a treat for the taste-buds!

by Valerie | 01.27.13 | Around our home, For Funsies | No Comments »

Wee…kend

We had a busy, enjoyable weekend & are loving this beautiful Mother’s Day weather. Ryan made us a delicious brunch – homemade waffles with fresh blueberry sauce for me & peanut butter, chocolate, banana waffles topped with a dollop of whipped cream for him. It was so good that I literally stood in the kitchen & licked the blueberry sauce left in the pan off my fingers while we were cleaning up!

We did some gardening & got our container garden started for the season; we planted the tomatoes, parsley, basil, peppers, nasturtium, & marigolds we started from seed & will be adding several more plants in the coming weeks. The lavender & mint we planted seem to be doing well so far too.

We found a really great vintage, electric fan at Treasure Mart & a pair of beautiful Selig Kofod Larsen chairs which we’re having new cushions made for in this fabric at Rendel’s Upholstery & Interiors.

And this is what Melody looks like when she’s begging for waffles…

by Valerie | 05.13.12 | Around our home, For Funsies, Garden, Princess Puppy Pants | No Comments »

Hola! Frittata

We were planning on what to make for brunch recently and as I was pouring through cookbooks and looking online for inspiration I came across a frittata recipe which sounded promising. As we’ve never made a frittata before, and Ryan does love a challenge, that’s exactly what we decided to do. We took ideas from several online sources, but in the end he made it up as he went along and made it his own and it was delicious! We thought, with all the Mexican flavors and ingredients in the dish, naming it Hola! Frittata was a perfect fit. We served ours with breakfast potatoes – yum!

Ingredients:

  • 1 tbsp butter
  • 1 tsp olive oil
  • 2 poblano peppers
  • 3/4 lb chorizo sausage
  • 1/2 red onion, cut into thin slices
  • 3 cloves garlic, minced
  • 8 eggs
  • 1 splash milk (about 1 tbsp+)
  • 1 tsp Mexican oregano
  • 1 cup cilantro, chopped after measuring
  • salt and pepper to taste
  • 1 cup monterrey jack cheese, shredded

Pre-heat an oven to 375. Lightly coat the peppers in olive oil and place in the oven to roast. You’ll roast them until the skin starts to brown and gets puffy. Be sure to flip them at some point in time. It usually takes me 15-20 minutes in our oven to get them nicely roasted. Once roasted, put them in a brown paper bag to steam. Steam for about 10-15 minutes. Remove from the bag, remove the skins, and then core and deseed.

In a bowl, whisk eggs, milk, and cilantro together. Set aside.

Preheat oven to 450. Heat an oven-safe skillet to medium heat and add butter. Add garlic and onions and cook until translucent. Add chorizo and Mexican oregano then cook until chorizo is cooked through to your liking (we cooked ours medium-rare and it’s important to keep in mind that it will continue cooking in the oven). Add in egg mixture and cook until egg starts to set on edges and bottom of pan. Place in oven and cook until egg is cooked through. We cooked ours for about 10-15 minutes. Remove from oven and let set for about 5 minutes. Turn skillet over onto cutting board or platter and then slice and serve.

by Valerie | 02.18.12 | Recipes | No Comments »

My heart on a plate & 3 g’s

I made this french toast for my sweetie this morning; I should divulge that this started out as toad in a hole, but since I used scrambled eggs it sort of ended up as more of a french toast. I like to think that by cutting the heart shapes out it made it taste better. Plus, he probably just appreciated that he wasn’t the one cooking for once.

And, for lunch – gouda & green apple grilled cheese; 3 g’s that make a perfect pairing, in my opinion! How about this for some grilled cheese inspiration?

by Valerie | 02.11.12 | Recipes | No Comments »

2 c’s

cake & crepes:

Last weekend, we made this fluffy vanilla cake with classic vanilla buttercream frosting & Ryan took his first crack at making crepes (which turned out to be much easier to make that he thought, much to my delight). I had my crepes with almond butter, powdered sugar, & a squeeze of fresh lemon on top & Ryan had his with peanut butter filling & chocolate sauce on top.

While the crepes turned out well last week, I thought they tasted a bit too eggy or maybe just not quite sweet enough for my sweet crepes. So we tried out a different recipe today from Mark Bittman’s How to Cook Everything Vegetarian cookbook & they were delicious! Chocolate crepes with fresh strawberry filling (strawberries cooked in brown sugar & butter & fresh strawberries on top) for me & chocolate crepes with peanut butter & banana for Ryan. And, because I love potatoes so much, Ryan added a side of his yummy breakfast potatoes to my plate as well. As Julia Child would say, “Bon Appétit!”

by Valerie | 01.22.12 | Recipes | No Comments »

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