I've been a serious slacker the past few months when it comes to my blog. I've got plenty of excuses...wedding planning, holidays, etc, etc, etc...but I really just need to suck it up and get back to it. Gavin and I have been in Florida for the holidays and I have discovered (with the help of my mom) a super fun vintage store just a few minutes away. This one of a kind find is called Retro Rosie and Cobweb's Unique Finds. They have EVERYTHING! Today, I walked out with a vintage raspberry winter coat, gold elbow length gloves, a gold clutch and Vogue Sewing book (I've recently gotten a sewing machine and it is my new obsessionh). The coat is fabulous...and I nearly purchased one identical from Juicy Couture on Monday...however, this one was a mere $30 (and I'm sure much better made). So, consider this my comeback. I pinky promise to start blogging again.

Holy Carb Overload!

Holy Carb Overload! Today, I had a bagel, a doughnut and a cupcake. All of this was at work. WOW! I think I've taken in enough carbs to last a month..not to mention calories...and the sad thing is, I'm hungry right now! WTF? Put me down as FATTY today!!

Goat Cheese & Artichoke Dip

When I saw the email on my cracked out iPhone from "The Meaning of Pie" website, I had to look twice to make sure I was reading it right. Goat Cheese. Artichoke. That could be 2 of my favorite things. I could eat a log of goat cheese in about 10 minutes. And artichoke dip is...well...you know how good that stuff is! My thoughts then turned to one of my best friends, Amy, who loves goat cheese about as much as I do and I instantly knew I would be sharing this kick ass recipe with her! Thank you so much to The Meaning of Pie (www.themeaningofpie.com) for this amazing recipe..and all the other ones too!



Preparation:

8 ounces cream cheese, softened
1 (14-ounce) can artichoke hearts, thoroughly drained and squeezed with paper towels
1 to 2 garlic cloves, minced
5 ounces (give or take) of goat cheese, softened
½ cup shredded parmesan cheese
Dash of cayenne pepper
Dash of cracked black pepper

Let the cheeses soften a bit and then mix them all together thoroughly, along with the garlic and the peppers, using a fork or an electric mixer.

Squeeze the artichokes with paper towels until you have gotten most of the liquid out of them. You will be surprised at how much water artichokes are holding even after you have drained them. Chop them up coarsely and then add them to the cheese mixture. Gently fold in the artichokes.
Place the mixture into an oven-proof dish. I used an 8-½ inch round shallow baking dish, but you could easily use 2 smaller ramekins or some other dish. Bake at 350 degrees for 25 to 30 minutes until it is hot and a little browned on top. Remove from the oven and serve.

This is still wonderful when it is cooled to room temperature. It is also one of those dishes that when served right out of the oven will scorch the roof of your mouth so proceed with caution. I have served it with Carr’s water crackers and it is also fantastic with sea salt seasoned pita chips.

Brunch

This has been a perfect brunch weekend. Relaxing with my honey before he is off to New York for the week. While I have lots of delicious brunch recipes, one of my favorites is Blueberries and Cream Soufflé (compliments of thenest.com). This recipe makes 6-8 servings, so I have to cut it down when its just Gavin and I.

Ingredients:
2 packages (8 oz. each) Neufchâtel or light cream cheese
10 cups cubed day-old french
Bread (about 1-inch cubes)
2 cups fresh or frozen blueberries
8 large eggs
2 cups whole milk
2 tablespoons sugar
1/2 cup pure maple syrup
Blueberry syrup (see recipe below)

Spray a 3 1/2- to 4-quart casserole generously with nonstick cooking spray. Cut one of the cream cheese packages into small cubes. Toss together the cream cheese cubes, bread cubes and blueberries and then place mixture in the casserole dish. Soften the remaining cream cheese in the microwave for 60 seconds. In a Bowl, whisk together the softened cream cheese, eggs, milk, sugar and maple syrup. Pour mixture evenly over bread mixture. Cover and refrigerate 2 hours or overnight. Remove from refrigerator and bring to room temperature, about 30 minutes. Bake, uncovered, at 375 degrees for 50 to 60 minutes, or until lightly browned and set in the center. Serve with blueberry syrup and sprinkle with powdered sugar, if desired.

Blueberry Syrup
1 cup sugar
1/2 cup corn syrup
1 cup blueberries
1 teaspoon vanilla

In a blender, blend sugar, corn syrup and blueberries. Pour into a small saucepan and bring to a simmer, stirring for 3 minutes. Remove from heat and cool for 5 minutes. Stir in vanilla. Serve warm. Store in the refrigerator for up to two weeks. Makes 2 cups

We officially are 100% decorated for Christmas! The Christmas tree is up and decorated, stockings are hung and the garland covers the mantle and staircases. It is B-E-A-U-T-I-F-U-L!

24 days until Florida! So super excited for a White (sand) Christmas this year! And that will be my view...

Christmas

I've realized over the past few days that Christmas 2010 is going to be my last "single Christmas". So....if anyone is looking for ideas, here ya go:
*Hunter "Interlaken" Rain boot in Black, Size 8
*Brother 50-Stitch Limited Edition Project Runway Sewing Machine

After those 2 items, just browse our bridal registry at Pottery Barn, Macy's or Dillard's!

I'm actually pretty excited that from 2011 and beyond, we will have "married" Christmas. YAY!

We are officially registered! YAY! So if you are in need of a Christmas idea...or even just planning ahead...or just curious what we picked out, check out our registry! We are at Pottery Barn, Macy's & Dillard's. I'm super super excited!

Doing some registering today....SO. MUCH. FUN.

AND....MY WEDDING DRESS IS IN! YAY! Not that I was worried it wouldn't get here/be done in time, but it's nice knowing that it has arrived to the dress shop.

We have had so much going on between wedding planning and house/landscaping stuff, I haven't had a chance to sit down and breathe (and blog) in awhile. I promise I will start posting more.

To shop for groceries is human; to decant them, divine.

While browsing the "Off Duty" section of the WSJ (which, lets face it, is probably the only part I really care about) today, I stumbled upon a great website...fisheddy.com. I love the lifestyle boost: small projects with big impact column because that's exactly what it is- small and simply projects that really have a big impact. Today is containers of joy. Transferring you milk into a glass bottle. Using a pretty bowl to hold salt (which we actually already do). Keeping dry goods in ball jars. You get the point. One of their butter dishes came from the funky little website, so I decided to check out it. WOW! I've already got a wish list a mile long.

One of my FAVORITE things about fall is decorating Pumpkins! I've been browsing for ideas for a few weeks now, so I've got all kinds of ideas floating around in my head. So my plan this week while Gavin is gone (Boo) is to finish my pumpkins. We already have all the fall decorations out and the house looks very festive!! One of my other favorite things about fall is sampling all the yummy treats. This month's Taste of the South magazine had all kinds of tasty bites that I may have to whip up too!

But even alone it was beautiful and he fed the fire to cut the night chill. There it is again, he thought, that late summer chill to the air, the smell of fall.
--From the 1987 young adult novel Hatchet by Minnesota writer Gary Paulsen.

Gavin and I have been so busy lately between wedding planning and life in general, I haven't even had a chance to think about blogging...until tonight! I was on the treadmill earlier (where I always seem to have random thoughts) and realized it had been FOREVER since I had blogged! Sorry to anyone (is there anyone??) who actually reads this. If so, I'll bring you up to speed... We had our engagement photo session yesterday afternoon with our amazing photographer Catherine Marie Rhodes (check her out at cmrphotographer.com) and had a great time. Well...I had a great time! Gavin, on the other hand, wasn't exactly thrilled about getting our picture taken for so long but I think he secretly enjoyed it. We wandered all over downtown Columbia and grinned all day. I've already been able to look through them in the proofing gallery and we've picked out favorites to order for save the dates and newspaper announcements. We will soon be sending out our save the dates and you can see the pic's we have picked :)

Fall

Now that fall is here, it's time to start adapting our dinner menus and indulging in some yummy fall staples. Of all the recipes I've come across in the past few weeks, the first one I'm excited to try is Crispy Cauliflower with Lemon and Mint. It's only a few ingredients, super quick to throw together and looks D-E-L-I-S-H!!!



INGREDIENTS
1 medium head cauliflower (about 1 pound), trimmed and cut into small florets
4 tablespoons extra-virgin olive oil, divided
Salt
1½ tablespoons fresh lemon juice
⅓ teaspoon red-pepper flakes
4 mint leaves, torn

DIRECTIONS
1. Preheat the oven to 400˚. In a large mixing bowl, toss the cauliflower florets with 2 tablespoons of the olive oil and a pinch of salt. Transfer the cauliflower to a rimmed baking sheet and roast, rotating the baking sheet and stirring the cauliflower halfway through, until the edges are golden brown, about 15 minutes. Remove from the oven and let cool completely.
2. In a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the cauliflower and cook over medium-high heat, stirring, until crispy and warmed through, about 4 minutes.
3. In a large bowl, toss the cauliflower with the lemon juice, pepper flakes and mint. Season with salt and serve immediately.

Now that fall is here, all I can think about is lake weekends and summer games of Bocce ball... WHAT is wrong with my brain these days? I feel a serious, end of summer depression coming on....

I am so thrilled that football season starts in 16 days. More specifically, tailgating season is about to start! This means lots of black and gold, booze and blackouts. Football season also means the end of my favorite season- SUMMER! This summer has definatly been one for the books. The start of summer was marked with getting engaged to the most wonderful man ever! It's been filled with plenty of fun weekends with friends in both Columbia and at the lake. Lots of pool time with my girl friends. Denver. Baseball games on both sides of the state. Fourth of July fireworks with friends. Snoop Dogg. Bruised legs from too much tambourine at Leland & Dana's going away party (tear) with Dale Blue. All in all, I think that it's safe to say this has been the best summer of my life so far...and the good news is, it is only going to get better. I'm going to miss summer...but knowing that fall will bring cool weather, football games and lots of wedding planning (plus an Aspen wedding weekend) it's not too hard to look forward to the months to come.

Catalog Living...again

It's been awhile since I checked out Catalog Living...and I got quite a few giggles today while catching up!



Gary has no idea what exactly Elaine does in the shower every day, but he certainly knows better than to touch her wooden shower spoon or shower branch.

Hot Hot Hot

With a projected heat index in the 100's today along with a heat advisory, I think it's safe to say that today is going to be a VERY hot day! Luckily, I have the best recipe to help cool you off (along with staying inside in the A/C!) WHITE SANGRIA!!!
It's easy to put together and so insanely refreshing!



1 bottle of white wine
2 cups of apple juice or white grape juice
2 (or more!) cups of Vodka
As much fruit as you'd like- I like to use frozen to cool it down even more
A touch of Splenda (if you need a little more sweet)

Good luck Caleb!

Good luck in today's election to our good friend Caleb Jones! Caleb is running for Missouri State Representative 117th District. Unfortunately, I'm not able to go out and vote for him today but Gavin and I will be there tonight showing our support as the results come in.

I FOUND A WEDDING DRESS!!!!!

Louisiana

Louisiana, MO made it onto Midwest Living's 5 Small Midwest Towns You'll Love! Check it out at midwestliving.com

I don't know much about Louisiana, the tiny town to the South of Hannibal, but I do know that The Eagle's Nest Bistro is a FABULOUS place for dinner! It is also a winery and inn, so you can go eat, drink and sleep happily in this lovely location. It is 100% completely worth the 95 mile drive from Columbia! Check out their website that includes bistro menu, winery details, inn information and special events at http://www.theeaglesnest-louisiana.com/index.htm

Coconut & Crab Risotto

If you know me at all, you know that I am a freakazoid about seafood. . .like F-R-E-A-K, literally will do anything, bend over backwards for some seafood, for any meal and any day of the week. I'm more than happy to get up early and leave the house in Florida by 8 am (I fully believe in island time...so this is insane) for a seafood omelet at my favorite AMI spot. When I spotted this recipe for Crab AND Coconut (possibly my second favorite thing ever) Risotto (which I could also eat every day of my life) I screamed out loud a little and was grinning from ear to ear. This will likely be the demise of my wedding, eating healthy plan...and I don't even care!




Ingredients

* 2 tablespoons butter
* 3/4 cup chopped sweet onion
* 1 cup Arborio rice
* 1 tablespoon brown sugar
* 1 teaspoon curry powder
* 1 tablespoon fresh lime juice
* 1 tablespoon fish sauce
* 1 (13.5-ounce) can light coconut milk, divided
* 2 1/2 cups chicken broth, heated
* 1/2 pound lump crabmeat
* 1 ripe mango, chopped
* Flaked coconut

Preparation

Melt butter in a Dutch oven over medium-high heat. Add onion; sauté 4 minutes or until tender. Add rice, and stir until well-coated and translucent, about 1 to 2 minutes. Stir in brown sugar and next 3 ingredients. Stir in half of coconut milk. Cook, stirring constantly, until liquid is absorbed. Repeat with remaining coconut milk. Stir in the hot broth, 1 cup at a time, stirring frequently, until each addition has been absorbed. (The entire process should take 20 to 25 minutes.)

Stir in crabmeat and mango, and cook 3 minutes or until thoroughly heated. Sprinkle with flaked coconut.

FUNNY. . .YET NOT SO MUCH AT THE SAME TIME

Check out the Gulf Oil Spill Tracker at oilspill.skytruth.org.

For How and Where to Volunteer, call the oil spill volunteer hotline at 866/448-5816.

If you want to volunteer your vessel for relief efforts call a vessel volunteer hotline at 281/366-5511.

I really wish...

I really wish it was appropriate to register for a Louis Vuitton!

It's not like Gavin and I need a toaster, blender, blah blah blah...We've both owned those things for years! haha! Something tells me that it wouldn't go over very well if I registered for the 3 bags I'm dying for at LV for our wedding....oh well...a girl can always dream!

I finished my newest issue of Coastal Living today on my lunch break and it was great! There was a great recipe for Cuban Corn on the Cob and some yummy cocktails that I will totally be whipping up at the lake in a few weekends with my family. In the meantime, don't be suprised if you catch me humming "Sittin' on the Dock of the Bay" while daydreaming about the warm sunlight and cool breeze coming off the water.

It's time!

The time has [finally] come for me to go wedding dress shopping! YAY!!! I'm headed into STL on Saturday (the morning after Snoop concert...maybe not the best idea I've ever had) and *hopefully* will be finding the dress of my dreams! I'm going to 2 stores in Brentwood and 1 in Frontenac. Wish me luck!!

DENVER!

I'm headed to Denver today with my lovely friends Thea, Elly & Michayah to see Liza! Not only am I excited for a weekend getaway, the weather there is perfect!! Warm during the day, hardly any humidity and cool at night....I'm ready to rock out with my girls and have a great weekend. Watch out mile high city!!

Still honeymoon shopping....

So I'm not completely, 100% dead set on the resort in St. Lucia for our honeymoon... I've found some other intimate little places that are on the list!

The Caves in Negril has 12 cliffside accomodations. It also got the #2 "Top Hotel" in the Caribbean/Atlantic from Conde Nast Reader's Choice Award.

Bridesmaid Dresses

I finally found bridesmaid dresses!!! They came from...wait for it...ELLY'S COUTURE!!! I'm so excited to have found dresses for the girls and the best part is that they came from one of my best friends stores! They are Judith March and will look gorgeous on Emily & Thea!



If you love these (and how can you not) take a peek at the Elly's Couture website and check out all the cute clothes and accessories that she carries.
WWW.ELLYSCOUTURE.COM

Honeymoon

I think I may have found a honeymoon spot!!!



I think it'd hard to go wrong in St. Lucia with the fourth wall "missing" and waking up looking over the water and Piton's.
Check it out at ladera.com

Catalog Living

If you are looking for a good laugh, you HAVE to check out this site!
http://catalogliving.tumblr.com/

Here's a funny little sample....


Our entryway set-up is great! Now I never forget my hat, burlap satchel, or life preserver.

If you don't think this site is funny, there seriously is something wrong with you! Haha just kidding, but seriously it's hilarious!

Tomato, Corn and Avocado Salad

I'm so excited for Thea and her someone special to come to the lake this weekend!! The weather is supposed to be fab and the drinks will be flowing. I've got a yummy recipe to whip up for the weekend too!!

* 1 ear corn (husk and silk removed; tip cut off)
* 2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)
* 1 avocado, halved, pitted, peeled, and diced
* 2 scallions, thinly sliced
* 2 tablespoons fresh lime juice
* 1 tablespoon vegetable oil, such as safflower
* Coarse salt and ground pepper

Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.

After a fun filled 4th weekend at the lake with friends, I have been so exhausted and unmotivated this week...hence the reason my bag is still packed and sitting exactly where I dropped it Monday night when we arrived home from the lake. I've got some serious laundry to do tonight...and while I'm at it, I plan on doing some major organizing as well! If anyone has any clothes/shoes organization ideas, please let me know! Turns out, its much harder to combine mine and Gavin's things than I originally thought!

Happy Birthday America!

Happy Birthday America! To celebrate your birthday, I'll be drinking mango tango's at the lake with my friends and family! Cheers!

It's almost the 4th!!!

As the week is c.r.e.e.p.i.n.g. by, all I can think about it the lake this weekend! Gavin is generally the one to make festive desserts, but I think I might have to whip up this masterpiece for the holiday!



Makes 12

* 4 1/2 pounds fresh red currants, stemmed
* 3 cups sugar
* 3 envelopes unflavored gelatin (about 6 3/4 teaspoons)
* 2 envelopes unflavored gelatin (about 4 1/2 teaspoons)
* 3 1/2 cups whole milk
* 1 cup heavy cream
* 3/4 cup sugar
* 1 1/2 pounds fresh blueberries
* 2 ounces fresh currants

Directions

1. Make the currant gelatin: Put currants and sugar in a large saucepan. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until currants are very soft, about 10 minutes.
2. Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes. Add to currant mixture; stir until gelatin has dissolved, about 5 minutes.
3. Pour through a fine sieve into a bowl set in an ice-water bath, gently pressing out liquid with a spoon; discard solids. Remove from water bath, and let stand, stirring occasionally, until cool but not set. Pour 3 to 4 tablespoons currant gelatin into each of twelve 8- to 10-ounce glasses; set remaining currant gelatin aside. Refrigerate glasses until gelatin is completely set, about 1 hour.
4. Meanwhile, make the panna cotta: Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes.
5. Put milk, cream, and sugar into a medium saucepan; bring almost to a boil. Reduce to a simmer. Add gelatin mixture, and stir until gelatin has dissolved, about 5 minutes. Pour through a fine sieve into a bowl set in an ice-water bath. Remove from water bath; let stand, stirring occasionally, until cool but not set.
6. Spoon 3 to 4 tablespoons panna cotta over currant gelatin in each glass; set remaining panna cotta aside. Refrigerate glasses until panna cotta is set, about 1 hour. Repeat with another layer of currant gelatin and panna cotta. If either mixture becomes too firm, set over a pot of simmering water until softened.
7. To serve, top each parfait with blueberries and currants, dividing evenly.

Happy Friday!

I'm so excited that it's Friday, even though this week went by pretty fast! It's been a great week too!! Sunday I got to spend the day with my daddy (surprise visit by me!) and then dinner at the lake with my mom. I had a great night Wednesday with Elly when we went to the watch party of her Mid-Missouri Dancing With The Stars performance. Last night, I had a great girls night in with Amy, Elly and Michayah. This has been a great week and it's only getting better! Happy Friday everyone!

File this under you're nuts if you don't like it!

With this extreme heat we've been having, there is nothing I'd rather be doing than laying lakeside and enjoying summer. Even if I do spend most of my week days inside, freezing due to the A/C blasting, the last thing I want to do at night is go home and cook anything- it makes the kitchen hot and I just don't have a huge appetite in this heat. This is one of the easiest and most delicious things you can whip up for dinner in the summer!

SPICY SHRIMP WRAPS

Ingredients
3 ounces cream cheese, softened
1 teaspoon Cajun seasoning
4 (6-inch) chili-flavored or plain flour tortillas
1 cup loosely packed spinach leaves
1/2 pound peeled and deveined large shrimp, cooked

Preparation
Combine cream cheese and seasoning, and spread on one side of each tortilla.
Top cream cheese mixture with spinach. Place shrimp about 1 inch from edge, and roll tightly. Cut into 1-inch slices, and secure with wooden picks.

I've got a crazy craving for EGGS today. I think it's because I saw the dozen eggs I bought at the grocery store on Tuesday in the fridge this morning when I was getting my breakfast, but whatever the reason is, they sound delicious today! Luckily I found an amazing recipe for dinner tonite.



Mexican Egg Scramble

Ingredients
3 egg whites
1/4 cup canned black beans
1 ounce reduced-fat cheddar cheese
2 tablespoons salsa

Scramble 3 egg whites with 1/4 cup canned black beans (rinsed and drained) and 1 ounce reduced-fat cheddar cheese. Top with 2 tablespoons salsa, or to taste.

Fruit Soup?

I've never made a fruit soup or even a cold soup, but this sounds like pure summer bliss!


Ingredients

* 1 tablespoon minced ginger
* 3 cups chopped strawberries
* 2 cups chopped pineapple
* 1 1/2 cups chopped mango
* 2 pieces lemon peel
* 2 pieces lime peel
* 2 pieces orange peel
* 4 cups water
* 1 1/2 cups sugar
* 1/4 cup fresh orange juice
* 2 tablespoons fresh lemon juice
* 2 tablespoons fresh lime juice
* 1 cup blueberries
* Mint sprigs, for garnish

Directions

Saute the ginger in a medium pot over medium-high heat until fragrant, about 2 minutes (no oil is necessary.) Add 2 cups strawberries, 1 cup pineapple, 3/4 cup mango and the lemon, lime and orange peels; cook for another 2 minutes. Add water, sugar and fruit juices and bring to a simmer, stirring occasionally. Simmer for 5 minutes and remove from the heat. Allow mixture to cool slightly and then transfer in batches to a blender or food processor. Puree and strain into a large bowl. Add remaining 1 cup strawberries, 1 cup pineapple, 3/4 cup mango and blueberries. Stir to combine, cover and refrigerate until well chilled. Serve with mint sprigs for garnish.

I'm not sure exactly why, but I've been thinking about the coast all morning long. Maybe its because of the steamy weather this morning..or possibly because the oil spill is slowly making its way closer and closer to our house there. Either way, while I'm landlocked here in Missouri, I'm going to do everything I can to make it feel like I'm having a coastal retreat!! I even found this super cute "coral" centerpiece!


Any knobby branch can be used to make the faux red coral.

For the candleholder wrappers, you'll need sheets of white drawing paper and a Japanese hole punch, a piercing tool available at crafts stores.

Coral Centerpiece How-To
1. Make the faux coral: Using red spray paint, cover a branch (or several), and let dry.



2. Make the candleholder wrappers: Gather cylindrical glass vessels of varying sizes, including
votive holders and vases. Measure heights and circumferences of cylinders; cut paper
to corresponding sizes, adding an extra inch to circumferences. Lay paper on a flat work surface (to make multiples, stack several sheets and pierce them simultaneously), and secure with masking tape on short sides. Using the punch, make holes (of different sizes, if punch has feature that allows this) at even intervals. Wrap paper around a cylinder; secure with double-sided tape. Insert tea light or votive candle.

I've been so busy wedding planning, that I've kinda neglected my blog!!
BUT.....
I created a wedding website!!! It's still in progress but it's defiantly coming along pretty good!

www.theknot.com/ourwedding/SusanGreger&GavinEubank

Champagne Sangria

I know I'm still on my "I'm engaged!" cloud and have champagne on my mind but I've gotta say...I've got a serious craving for some champagne sangria! I discovered this delicious cocktail my freshman year of college at Dali's. I used to go with my good friends Thea & Amanda to gulp this concoction by the pitcher...yum yum! Gavin and I recently dappled in the champagne sangria at Jina Yoo's and it was pretty tasty too. I found this recipe on foodnetwork.com.

1 (750-ml) bottle Prosecco or French Champagne, chilled
1/2 cup orange juice
2 cups Mint Simple Syrup (Mint, water & sugar)
1 lemon, zested and thinly sliced
1 lime, zested and thinly sliced
1/2 cup sliced strawberries
5 fresh mint sprigs
Crushed ice

In a large pitcher, combine the Prosecco, orange juice, Mint Simple Syrup, lemon zest, and lime zest. Add the sliced strawberries, lemon slices, lime slices, and mint sprigs. Fill glasses with crushed ice and pour the sangria over the top. Serve immediately.

CHEERS!!!!

I'M ENGAGED!!!

Friday night, May 28, Gavin proposed...and I said YES!!!

I'm feeling crafty today

I'm feeling pretty crafty today and found a fun project that I might have to get started on! Its a fun DIY Chandelier thats super cheap and easy to make.

All you need is 6 clear plastic plate stands (try the 99¢ store), Newspaper, Pencil
Pack of masking tape, 6’ snap-in socket-and-cord set with a switch on the cord and a candelabra base, Dremel tool with grinding attachment, Amazing Goop Household glue and a 15-watt chandelier bulb.




If you want step by step directions, check it out on thenest.com or in The Big-Ass Book of Home Decor: More than 100 Inventive Projects for Cool Homes like Yours by Mark Montano

Take me back to Mexico!

After being back in the real world, aka Columbia, for a total of 1.5 days I've decided that I'm ready for another vacation! Take me back to Mexico now! I knew it was time when I went to the grocery store yesterday and didn't even think to take in my purse/wallet...Why can't life be all-inclusive? It's tough to come back and actually have to pay for all those drinks, meals and whatever else my heart desires (Cheeseburger and fries at 3am via room service!)

Speaking of food....

I am STARVING! And totally in the mood for some delicious fish tacos! I don't know if its because we are headed to Mexico in the morning or if its just because I love fish so much, but these suckers are on my mind today. Ironically, I was flipping through an old Blueprint magazine (so so so sad that its not in production anymore) and ran across this recipe. Luckily, I was able to find the recipe from Blueprints old home, the infamous Martha Stewart empire. Its so easy to season and grill up the fish, but I think my one of my favorite things about this is the avacado balls that go with the tacos!! They are so simple to make- just use a melon scoop with some ripe avacados and serve it up!


Ingredients:
1 teaspoon ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
2 teaspoons coarse salt
4 tablespoons (1/4 cup) extra-virgin olive oil
1/4 cup finely chopped cilantro, plus sprigs for garnishing
2-pound fillet of striped bass or red snapper, skin intact
Lime wedges, for garnishing

Directions:
Stir together spices and salt. Mix in olive oil and cilantro. Use a sharp knife to make shallow slashes about 1 1/2 inches apart into the fish skin; transfer to a large dish and rub both sides with spice mixture. Refrigerate for 30 minutes to 2 hours. Preheat a clean, lightly oiled grill to high heat. Place fish, flesh-side down, on hot grill. Do not move for 3 to 5 minutes, or until fish is opaque. Flip using two spatulas. Cook until fish flakes slightly when pressed, about 5 to 7 minutes more. Transfer fish fillet to a plate. Set aside to cool slightly. Place on a serving platter, shred fillet with fork into bite-size pieces, and garnish platter with lime wedges and cilantro sprigs. Serve immediately, or within 1 hour at room temperature.

La Terraza Grill

In preparation for our Mexico vacation tomorrow, we tried the new Mexican restaurant! It was AMAZING! I'm going to have to say that it is definatly my favorite Mexican restaurant in town now. I had seafood quesadillas, which was full of shrimp, crabmeat and cheese. The house salsa was also very yummy! I would recommend it to anyone!

All
that
we
see
or
seem
is
but
a
dream
within
a
dream

Cake Mail

Instead of doing laundry and packing for Mexico (which is what I SHOULD be doing today), I've been browsing Etsy for about an hour. I can't even begin to explain how much I love that site! I came across something that made me giggle and roll my eyes at the same time.

CAKE MAIL!!!
What is it you ask?? Thats what I thought too....
It appears that TangBaby has made this fake cake mailer.
This thin, textured slice of faux chocolate cake is frosted generously and has one flat, printed kraft paper surface for writing the recipient's address, a return address as well as a little sentiment.

It looks pretty real to me!
If you're interest, check it out on the Etsy site- http://www.etsy.com/listing/26150543/cake-mail-a-nice-slice-of-fake-postcard

Tasting Table

Looks like Tasting Table has jumped on the sustainable seafood bandwagon! My daily Chef's Recipes e-mail today had a great alaskan halibut recipe with herbed veggies that's an easy, fast dinner that you can enjoy with a good conscience.

INGREDIENTS
2 bunches baby carrots (about 16 carrots)
2 cups sugar snap peas
3 tablespoons extra-virgin olive oil, divided
1 small shallot, thinly sliced
Salt and freshly ground white pepper
12 to 15 mint leaves, chopped
¼ cup ice water
4 tablespoons vegetable stock, chicken stock or water, divided
4 tablespoons (½ stick) unsalted butter, divided
1 tablespoon minced chives
1 tablespoon minced flat-leaf parsley
Four 6-ounce skinless Alaskan halibut filets

DIRECTIONS
1. Prepare an ice bath. In a pot of boiling salted water, blanch the baby carrots for 2 minutes or until crisp-tender, then transfer to the ice bath. When cool, transfer with a slotted spoon to a bowl and reserve. Return the water to a boil and add the sugar snap peas. Blanch for 2½ minutes, then transfer to the ice bath. When cool, transfer to another bowl and reserve.
2. In a small skillet, heat 1 tablespoon of the olive oil over medium-low heat. Add the shallot, season with salt and pepper and cook until translucent, about 3 minutes. Transfer to a blender along with the mint, ice water and snap peas. Blend until very smooth and pass through a fine mesh sieve.
3. In a small saucepan, bring 2 tablespoons of stock to a boil. Add the pea puree and bring to a simmer. Stir in 2 tablespoons of butter and season with salt and pepper. Keep warm over low heat. In a small skillet, combine the carrots and remaining 2 tablespoons of stock and bring to a boil. Add the remaining 2 tablespoons of butter and the chives and parsley. Season with salt and pepper to taste and keep warm over low heat.
4. In a large, nonstick pan, heat the remaining 2 tablespoons of olive oil over medium heat until the oil begins to shimmer. Pat the halibut filets dry and season both sides with salt and pepper. Cook the fish until golden brown on one side, about 5 minutes, then turn over and cook until opaque throughout, about 2 minutes longer.
5. To serve, divide the carrots among 4 plates and top with the fish. Spoon the warm pea sauce around the carrots and serve immediately.

Rain Rain Go Away!!!

This year, hopefully, (early) May showers will bring bring (late) May flowers (and HOT weather)!!! In the meantime, while we are stuck inside on these cold and chilly days, I'm going to start testing all the yummy cupcake recipes I've found. This Chocolate Graham Cracker Cupcake with Toasted Marshmallow on top sounds like the perfect solution for today's yuckiness!! This recipe makes 2 dozen delicious cupcakes!

2 1/4 cups plus 2 tablespoons sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
9 ounces bittersweet chocolate, finely chopped
Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.

Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.

In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.

Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.

Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.

Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes.

Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

The Marshmallow Frosting is pretty easy to whip up too!
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract

Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

Sustainable Seafood, Part 2

I encourage everyone to start eating smarter! You can start by checking out Fish Without a Doubt by Rick Moonen.
Whats on my menu for tonite?? Thai-Style Catfish Lettuce Wraps!!
1/3 pound shrimp, peeled and chopped
1 tablespoon shallot, minced
1 small Thai bird red chili, minced with seeds
1 teaspoon lime zest
1 teaspoon sugar
1 teaspoon grated ginger
1 garlic clove, pressed
2 teaspoons fish sauce
4 teaspoons canola oil, divided
1 large egg white, lightly beaten
1 pound catfish fillets
2 green onions, chopped
2 tablespoons cilantro, chopped
1 large head Bibb lettuce
Prepared Thai sweet chili dipping sauce.
Combine first 8 ingredients, 1 teaspoon canola oil, and 1 teaspoon egg white in a food processor. Process until smooth. Place shrimp mixture in a small bowl; cover and chill. Place catfish fillets in freezer 20 minutes (for easier slicing). Cut fillets into ¼-inch dice. Combine fish, green onions, cilantro, and shrimp mixture in a medium bowl; shape into 8 small patties (about 2 inches in diameter). Heat remaining 3 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add the fish burgers; cook until golden brown, about 5 minutes on each side. Serve in lettuce leaves with Thai dipping sauce.

Sustainable Seafood

I love seafood more than any other food. Period. Unfortunatly, all around the world many traditional fisheries are threatened with collapse, due to unsustainable fishing practises and habitat destruction. Today our oceans are in serious trouble. Within the past 15 years of industrial fishing we have depleted nearly 90% of our ocean’s large predatory fish. Worldwide, we remove over 88 million tons of seafood from the ocean each year. Fortunatly, there is a SOLUTION! YAY!!! Some fisheries, however, remain healthy and productive due to succesful management, responsible harvesting and advances in contained fish farming. If we all take responsibility for the seafood we eat, by insisting on only sustainable seafood, the plight to save our oceans will be successful. There are plenty of seafood choices that are sustainable. What can we do??? Make sustainable seafood a part of your meal planning and shopping activities!

Its almost that time of year.....

CINCO DE MAYO!!! That means yummy food and cocktails! My fav is a Fresh Pineapple Mojito!
2 tablespoons sugar
1/2 cup finely chopped fresh pineapple
8-16 fresh mint leaves
1 tablespoon fresh lime juice
6 tablespoons citrus-flavored rum
1/2 cup club soda
Dissolve sugar in 2 tablespoons hot water in an old-fashioned glass. Add pineapple, mint, and lime juice; muddle with a pestle or the back of a wooden spoon into a chunky pulp. Fill glass with crushed ice; add remaining ingredients. Stir until combined.

Dancing with MO Stars

Good luck tomorrow night to my good friend Elly in her Dancing with MO Stars competition!!! After everything you've put into it, I'm sure it will turn out perfect!

Happy Birthday to ME!!!!

Today is the BIG 24! Whoo! I had a great birthday weekend- Derby party on Saturday with all my friends, Sunday Funday with Emily and Thea (plus Ash & Ella for a bit!). My birthday weekend was one of the best weekends I've had in a long long long time!!! Emily's horse even won the Derby and she walked out $55 richer! Now onto the birthday celebration at CC's with my parents and Gavin...then a birthday week of fun festivities and family birthday celebration next weekend. Emily was right...it really is my birthday month!

The past few weeks have been long and sad. Within 2 weeks and 1 day of each other, both of my grandpa's passed away. After memorial services, funerals and celebrations of life for both of them, I think my life is starting to get back to my normal routine.

I know I said I'm not buying anything until I get my LV, but I might have to make an exception for this...after all, Mexico is less than a month away!!

{LuLu's}

The basement project!!

The basement project is nearly done! Yay!! Here are a few pics...