Archive | January, 2012

these words: growing

31 Jan

“Between the ages of twenty and forty we are engaged in the process of discovering who we are, which involves learning the difference between accidental limitations which it is our duty to outgrow and the necessary limitations of our nature beyond which we cannot trespass without impunity.”

~Auden

happy wandering

27 Jan

Pinned Image

have a great weekend .

morning musings: couture

24 Jan

For once in my life (truly!) I have fallen in love with a designer’s Spring collection.

Bill Gaytten for Christian Dior went back to the basics of what fashion is to me. Lovely, ladylike, wearable yet fabulous pieces that delight. The entire Spring 2012 collection did that.

The material! The Hair! The cinched waists!

Everything seemed perfectly fitted for a 1960’s Barbie doll or a jaunt around the streets of Paris.

Now all I need is bike basket and a baguette. Oh and a million dollars.

A girl can dream….

morning musings: work it out

18 Jan

Sheesh is this true or what?? Sometimes I think we just forget how simple a bit of exercise is and how far it can take us.

As I dragged my sore and tired booty out of bed at 5:30am this morning, I had to focus on that fact that the next hour of hot yoga was just ONE of the 24 hours that I am given each day.

I try to remind myself that each hour is precious, why would I not take just one for myself…

YOUR FRIENDLY NEIGHBORHOOD UPDATE:

I just came across this awesome video on my favorite site The Hairpin.

Watch, learn and enjoy!

homemade: what’s in the fridge “pizza”

12 Jan

I have been trying to new years resolution myself into eating healthy these past few weeks and on the whole I have been succeeding. (yay me)

However, despite one random run to Trader Joe’s this past weekend, I haven’t done much grocery shopping. I strive to be a person who, like the Europeans, goes to the market for fresh fruits and veg a few times a week, but often my grocery story visits turn into a bi-monthly occasion. This, as you can imagine, leaves me with little to work with on ‘Downton Abbey Night’….

Enter the what’s in the fridge “pizza”

yes, that is the glow of Downton in the back...

1 Ezekiel 4:9 sprouted grain tortilla

1 handful soy shredded blend cheese

2 smallish fresh tomatoes

some marinara sauce

4 slices of Columbus salami (and a few eaten but not on the pizza…)

micro greens to garnish

Preheat the oven to 350. Place the tortilla on a baking sheet and spread on a semi-generous amount of marinara sauce. Top with “cheese”, sliced tomatoes and salami. Bake in the oven for about 5-10 minutes or until cheese is melty. Garnish with the micro-greens (they add a nice, peppery flavor) and slice into quarters.

Voila! So delish, easy and totally last minute!

10 Jan

“The supreme accomplishment is to blur the line between work and play.”

Arnold Toynbee

I think a nicely blurred line between work and play is what we all, or at least many of us,  strive for. I also happen to see it as vitally important to our sense of well being, quality of life and faith of self.

I have recently been doing some career focused soul searching and have found that a job that I love or have fun doing is vitally important to me. Yes, a “fun job” is often hard to find- but I think if you works towards creating fun and play in your work life, or seek fun and entertainment in what you do, then you will be much better off than those who dwell in the drudgery of thier work or take it too seriously.

Happy Tuesday to that.

morning musings: sleep

5 Jan

I slept for 10 hours last night. 10 hours.

Following an episode of The Bachelor and a good read in my new book Parisian Chic (courtesy of my lovely roomie who knows me oh-so-well), I was able to drift off into blissful sleep at 9:45pm (!!!)- a time that for most is reserved for a second glass of wine or another rerun of The Office on TBS.

Sure, I could have stayed up for another hour dinking around on Facebook or something, but I am so glad I didn’t. As we enter into this new year, I think it is importate to rest and restore, so that we can greet each new day with full energy and rested eyes.

Challenge yourself this week to go to bed just a bit earlier- your body, mind and coworkers will thank you for it.

simply homemade: fettuccine with truffle butter

3 Jan

Happy New Year everybody!

For almost everyone, the holidays are a wonderful time with friends, family and culinary indulgence. The past two weeks were just the same for me, but I have to say that I think I probably had the most delicious culinary indulgences the season had to offer…

fettuccine. with. truffle. butter. sauce.

This was one absolutely fantastic dinner (if I do say so myself)…

Mom and I decided to whip up a recipe that had caught BOTH of our fancies (on separate occasions!-shocking!) and boy did it pay off.

After three stores were called, we came upon the white truffle butter at Whole Foods and wham-bam we had the most delicious pasta possibly EVER.

in the mix:

Kosher salt
1/2 cup heavy cream
3 ounces white truffle butter
Freshly ground black pepper
1 (8.82-ounce) package egg fettuccine
3 tablespoons chopped fresh chives (we used green onions, no chives at the store)
3 ounces Parmesan, shaved thin with a vegetable peeler (best trick ever)

1. Add 1 tablespoon salt to a large pot of water and bring to a boil.

2. Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.

3. Add the pasta to the boiling water and cook about 4 minutes until al dente. When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.

4. Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.

Bellissimo!