I'm sure this is a widespread feeling by now, but I'm jonesing for spring/summer. Really really badly. I'm beyond tired of being cold and dealing with snow. Every time I go outside I take it as a personal attack from Mother Nature that it's still frigid out. I'm ready for sunshine, warm temps, and breezy outfits. That's enough complaining for now I think. Here's a collage of my most current longings.
Wednesday, March 5, 2014
Monday, March 3, 2014
The Leftover Diaries might become a mini series here on the blog as inspiration for what to do with some common leftovers. Today is starring mashed potatoes! Now, I know that there are a lot of voracious mashed potato eaters out there. Maybe you don't typically have leftover mashed potatoes. Solution: just make more mashed potatoes than you typically would because this recipe is worth it. Like a lot of my cooking recipes you'll notice that I don't give specific measurements of ingredients. That's because cooking is as much art as science and I really just add ingredients in until I get the consistency and flavors I want and those will depend on how much leftover potatoes you're starting with and your taste preferences. Cooking is customizable! Have fun with it :)
YOU WILL NEED:
leftover mashed potatoes
shredded cheese (I used cheddar)
1. Shred some cheese and dump it into your bowl of leftover mashed potatoes. It helps if your mashed potatoes are cold from the refrigerator. Add a dash of pepper, a few tablespoons of flour, and a splash of milk. Stir to combine. The consistency should allow you to form patties in your hand without them being super crumbly.
2. Melt a few tablespoons of butter in a nonstick pan. While the butter melts, form the potato mixture into small patties. After the butter is melted, place a few of your patties in the pan. Be careful not to crowd the pan too much because these are pretty delicate and you'll need a bit of room to maneuver. Give them about 5 minutes on the first side. You want a nice golden crust to form so just let them sit and do their thing. Gently flip them and let them cook another 3-5 minutes on the second side. Enjoy!
These are super delicious and I think I actually prefer them to just regular old mashed potatoes. Something about the golden crust and melty cheese....perfection. I like to make these for breakfast the morning after we have mashed potatoes with dinner. Give them a try!
Friday, February 28, 2014
As someone who regularly chooses to sit/work on the floor, giant floor pillows made from pretty fabric are really appealing. I also really like this bright work space with the long bench table.
I'm dreaming of light summer layers and adventures in these Free People ankle boots, even though it's still 2 degrees out and snowy. Maybe especially because it's 2 degrees and snowy. Go away winter!
Loving these hairstyles. My current cut is similar to the first one, but I have dreams of growing it out so I can dye the ends purple. Might take a few years.
Looking for more adventure and travel in my life.
The truth in these words.
What's inspired you lately?
Wednesday, February 26, 2014
Monday, February 24, 2014
|OUTFIT DETAILS:: Pants, Urban Outfitters:: T-shirt, Old Navy:: Boots, Kmart:: Hat & Bag, Thrifted|
Saturday, February 22, 2014
You will need:
2-3 slices of slab bacon
1 small onion
1-2 tablespoons of butter
a few tablespoons of flour
cheese of your choice (I used smoked gouda and colby jack)
a bag or package of gnocchi (fresh or frozen, doesn't matter)
bread crumbs (optional)
1. Fill a medium sized sauce pan about half full with water and put it on to boil.
2. Shred your cheese(s). Smoked gouda is one of my favorites and colby jack melts well, but you do you.
3. Chop your bacon into bite size pieces. Place them in a dry saucepan over medium heat. As the bacon starts to render, chop your onion into bite size pieces. Add to the bacon and stir.
4. At some point during all this your water should reach a boil. When it does, dump your gnocchi in. Check the package for cooking instructions.
5.When the bacon is basically done, observe how much fat rendered in the pan. If it seems too dry, add a few tablespoons of butter. Lower the heat. Once the butter is melted, add flour 1 tablespoon at a time. Stir it into the bacon onion mixture until it disappears. Add flour until the bacon and onions stick together in a little ball. This is called a roux. It will help thicken the cheese sauce for the gnocchi. There aren't exact measurements here, you just have to go by sight.
6. Now that your roux is set, stir in a bit of milk using a wooden spoon to smooth out the roux. Again, this isn't an exact science, but you should have enough liquid to completely dissolve any clumps. It's always a better idea to start with less and add more as needed.
7. Let the milk mixture heat up for a few minutes then start to add in your shredded cheese a handful at a time. Stir to combine as you go, letting it melt pretty thoroughly between handfuls. Keep adding cheese until you're pleased with the consistency of the sauce. It should be creamy and fairly thick. (I know, I know. That's what she said. Real mature guys.)
8. Drain your gnocchi and toss in the cheese sauce. Optional: Put mixture in an oven safe glass pan, dust with breadcrumbs on top, and put it under the broiler on low for a few minutes to get a little crusty.
9. Enjoy the party your taste buds are about to have.