Shrimp Pasta with Spinach Sauce Topped with Crispy Brussels Sprouts


I didn’t really know what I was making when I was making dinner tonight. I had three recipes in front of me, that somehow morphed into one dish. It all worked together very well. I had the pasta, a dipping sauce for the shrimp, the shrimp and tomatoes, and the brussels sprouts all separate. I took a step back and realized this dish would be perfect as a pasta dish (instead of having the pasta on the side.) And I was right.

Had I known I was going to do this, I would have thickened the spinach sauce up a bit – but the flavors were all great.

Though this was not the dish I had intended to make for this month’s Pasta Please, I figured I should share it, because as life seems to prove time and again, I’m bad at getting blogs done. So if I have something that qualifies, I should get it in!

Pasta Please is a fun monthly roundup, hosted by Tinned Tomatoes, but this month at SliceOffMe.

pasta please

Shrimp Pasta With Spinach Sauce Topped with Crispy Brussels Sprouts

8 oz dried spaghetti noodles
juice from 1 lemon
2 tbsp olive oil
2 garlic cloves, minced
1 lb uncooked shrimp, deveined and peeled
1 lb Brussels sprouts
olive oil, enough to fry the brussels sprouts
1/4 tsp crushed red pepper flakes
2/3 cup baby spinach
2 green onions, sliced
1/4 cup plain Greek yogurt
2 tsp milk
1 tsp cider vinegar
1 tsp Dijon mustard
12 cherry tomatoes, cut in half
salt and pepper to taste


1. Bring a pot of salted water to boil. Once boiling, add the pasta and cook per the box’s directions. Drain and set aside.

2. When the pasta is cooking, whisk together the lemon juice, olive oil, and garlic. Add the shrimp and set aside for at least 10 minutes.

3. To prepare the Brussels sprouts, trim the stems. Peel back and separate the leaves of the Brussels sprouts. Line a baking sheet with paper towels. In a cast iron skillet pour in the vegetable oil to sufficiently cover the bottom. Heat until sizzling. Add the Brussels sprouts leaves and fry, flipping continuously so they don’t burn. Once they have browned and begin to fold, remove them from the skillet with a slotted spoon and place on the lined baking sheet.

4. In a blender or food processor combine the spinach, green onions, yogurt, milk, vinegar, mustard, and 1/4 tsp of salt. Process until smooth.

5. Place the drained Brussels sprouts leaves in a bowl and toss with red pepper flakes, and salt and pepper to taste.

6. Heat a skillet with Pam over medium heat. Cook the shrimp and cherry tomatoes, for approximately 3 minutes or until the shrimp are no longer pink.

7. Toss the pasta with the sauce, shrimp, and tomatoes. Sprinkle the Brussels sprouts leaves on the top.

* serves 4
* Besides Pasta Please, this dish is being shared with Small Victories Sunday

Blueberry and Chocolate Banana Bread


Um…. Hello? Hello out there? Can anyone hear me? I have fallen off the world of blogging for nearly two months. I’m not sure what happened except life just kept going. I’ve been working nonstop, because I still have 11 days left until I’m off of my probationary period at work and can actually take time off. I’m taking time off this month to travel to Ohio to see family.

In the last two months I’ve been in trial about every other week, got new privileges at work (which don’t really equate to a promotion, because that’s not how it works – but I can now handle more serious cases,) and I moved into a new house. I’m still renting and I’ve downsized significantly. I was paying nearly $1200 a month for the house I was in, which realistically isn’t that much money for the size of house we were in, but I was just spending more than necessary. I mean, we didn’t really need a house that big for the two of us and our cat. So we are saving $300 a month now, but my kitchen is significantly tinier. I’m trying to come up with ways to maximize the storage, because there isn’t much shelving. We already bought something to use as a pantry for the food, but oh my god, I have so much kitchen stuff. There were more boxes of kitchen stuff that we moved than anything. Is that embarrassing?

We officially moved on the 20th, but then we had to clean out the old place and I got busy at work . . . and we hadn’t gone grocery shopping. We finally went today, so I decided to take this as a new start.

I will post in my blog again.

I will also try to lose weight again.

Today’s food won’t help with the weight loss . . . but at least I’m posting in my blog?

One of my favorite challenges continued in my absence (because apparently the world continues even when I don’t!,) and this month I decided I would play again. Given chocolate is my downfall in life, I decided it would be the most likely challenge for me to actually do. So I used the oven in my house for the first time today and found a recipe that combined blueberries and chocolate for We Should Cocoa. This banana bread is so moist and filled with such yummies. My boyfriend took a bite and exclaimed, “This is the best banana bread I’ve ever had!” So there it is. I’m back and I have banana bread.

I had to make a few variations from the original recipe, because I thought I had sugar? But I don’t? Or it’s still packed? I don’t know. I made it work with powdered sugar and it came out just fine.


Banana and Chocolate Banana Bread
(original source)

1/2 stick of butter, softened
3/4 cup powdered sugar
2 large eggs
4 bananas, mashed
3 oz semi-sweet chocolate chips
1 3/4 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup blueberries


1. Preheat the oven to 350 and grease a loaf tin.

2. Cream the butter and sugar together until fluffy. Add the eggs one at a time, fully mixing them into the butter.

3. Add the banana and chocolate and mix with the butter.

4. Sift the dry ingredients together and mix them with the wet mixture until just combined. Stir in the blueberries, making sure not to break them.

5. Spread the batter into the loaf tin and bake for 60 minutes. Remove from the oven and let stand for 20 minutes before slicing.

* makes 1 loaf
* besides We Should Cocoa, this dish is also being shared with Small Victories Sunday

Cuban Sandwiches

I’m the worst blogger ever. Life has kept me busy. Work has kept me busy. I would say I promise to be better, but that might just end being another lie. I don’t mean to be a liar . . . But it probably wouldn’t be the truth.

But I did participate in this month Food ‘n Flix! Are you proud of me?


This month’s movie, Chef, was hosted by Culinary Adventures by Camilla. I had been intending to watch this movie for some time, but it took Food ‘n Flix to kick me in gear.

Chef is a movie for any foodie. A chef, Carl Casper, loses his job and tries to put his stuff back together – to find his drive. And what does he do? He opens a food truck, featuring Cuban Sandwiches!

There was a ton of choices in this movie. My list includes andouille sausage sandwiches, french onion soup, noodles of some sort, try to make something relating to Twitter, breakfast . . . There were a ton of choices.

But I decided to go the sandwich route, the Cuban sandwich route, in honor of the food truck.

The sandwich was delicious. I have so much pork now though, I’ll be eating pork for a week.

And this wasn’t the greatest picture . . . but I tried. I at least tried.


Cuban Sandwiches

roast pork
several slices of deli ham
sliced pickles
sandwich rolls


1. Heat butter in a cast iron skillet.

2. Prepare the sandwiches. Spread mayonnaise and mustard on the bun. Layer with the ham, pork, and mustard on the roll.

3. Place in the skillet in the melted butter. Toast until golden brown on both sides of the bread.

Roast Pork

1 head garlic, minced
2 tbsp salt
6 cups orange juice
3 cups lemon juice
3 cups lime juice
2 onions, diced
1 tbsp oregano
3 cups olive oil
7 lbs pork shoulder


1. Combine all the ingredients except the pork. Place the pork in the marinade and let marinate overnight.

2. Preheat oven to 325. Cook for 3 1/2 hours (or 30 minutes per pound of pork.)


Food ‘n Flix: Lady and the Tramp Roundup


“Aha, okay. Hey, Joe! Butch-a he say he wants-a two spaghetti speciale, heavy on the meats-a ball.”

It’s the end of February, which means it’s time for another Food ‘n Flix roundup! This month we visited an old Disney classic, watching two sweet love birds (or um, love dogs) eat meatballs. What we also learned this month, is that this movie had WAY more food references than just meatballs! Honestly, when I chose this movie for us to watch I was expecting a post full of meatballs. It’s the image we all know when we think of this movie. But this movie inspired so many more dishes! Yes, we did get some delicious looking meatballs, but we also saw some other things that Lady and Tramp would have enjoyed.

If you want to play with all of us Food ‘n Flixers, make sure you go by What’s On The List? within the next few days for the info. But I’ll clue you in. The movie next month is the 1952 movie, The Quiet Man.


Kimberly from Coffee and Casseroles made the first dish this month, Potato Salad with Sauteed Cabbage and Onions. Though Kimberly would have told Lady not to go out with Tramp, the dish she made was based on a scene where Tramp protected Lady from the wild hounds. In this scene barrels of potatoes and cabbage are knocked over. I love where Kimberly went with this! Way to look outside the box!

Star Sweeper Cookies

Our next submission came from Amy at Amy’s Cooking Adventures. Amy shared Star Sweeper Cookies with us as well as with her Angel Wings Wednesday. Amy made these beautiful cookies for the baby shower for Jim Dear and Darling’s newborn son. These cookies are also for Amy’s daughter, Sarah Catherine, her star sweeper. These cookies show just how deeply a movie can pull at our emotions and how we can find peace in even a Disney movie.


The first meatball dish for this movie came from Caroline at Caroline Makes who shared these yummy looking Oven Baked Meatballs. Based on the iconic scene from the movie, Caroline made some meatballs! Though when she was younger she thought Lady and Tramp kissing was icky, I wonder if she got to enjoy the plate of spaghetti with a someone special! ;)


Wendy from A Day In The Life On The Farm made a bowl of Beef Bones Vegetable Soup. Wendy took her inspiration from the bones Tramp would get from Tony – which makes sense because Tramp is a dog and dogs do like bones! This soup looks like it would warm anyone up – including scruffy ol’ Tramp!


We do have more meatballs! Debbie from The Friday Friends joined us this month with Spaghetti and Meatballs using a special ingredient sauce! Debbie got the recipe for this sauce from her friend Laura. The secret of this sauce is the two spoonfuls of sugar in it! Debbie not only paid tribute to Lady and Tramp with this dish, but to her friend Laura also. Taken from one of the recipes in her “Friday Friend Cookbook,” Debbie took the time to tell us all about her dear friend in this post!

chicken beef bone broth

Wendy wasn’t the only one inspired by the idea of bones! Evelyne from Cheap Ethnic Eatz served up Chicken Beef Bone Broth. Inspired by a dog’s favorite meal, Evelyne used bones instead of throwing them out. Bending the rules, she combined beef and chicken bones to make this delicious looking broth. On top of the Disney inspiration, Evelyne read that bone broth can benefit someone with acid reflux. Hopefully this delicious looking broth helped Evelyne’s gut!

American Chop Suey_4191

For really not being a foodie movie, this movie really did inspire a wide array of foods. Heather from girlichef shared Chop Suey. Though a noodle dish, this is not the type of noodle dish many of us initially thought the movie would inspire! Before Darling had her baby, she was having some pregnancy cravings. She sent Jim Dear out at 3 a.m. to get some watermelon. As he’s walking down the stairs with his rainboots on, Darling calls down the stairs for him to pick up some chop suey too. I’m sure this dish would satisfy Darling’s pregnancy cravings!


The next entry takes us back to the iconic spaghetti and meatball scene. Debra from Eliot’s Eats served up a plate of a classic Spaghetti and Meatballs. This classic dish looks exactly like what Lady and Tramp enjoyed and ended up kissing to.

img_9640Me next! I made Wiener Schnitzel. Though this month’s pick was emotionally draining for me due to the loss of my dog, I made a dish that I love (and therefore my dog loved.) Tramp explained to Lady that the Schultzes made him wiener schnitzel once a week. I decided to make this for the well fed Tramp and for my well fed Mozart (who is now running in doggy heaven.)


Taking a different inspiration, Deb from Kahakai Kitchen came up with these lovely Deconstructed Tiramisu. Doubly inspired by the Italian dinner and the need for a lovely, romantic dessert and by Lady’s name and the use of lady fingers in this dish, Deb came up with the perfect dessert for these pups. No chocolate included . . . well, unless you’re not a dog, then you can have some.

Pasta9b-1Camilla from Culinary Adventures with Camilla ends this roundup for us on a super goofy note with  Linguine Alle Noce. Actually, the recipe isn’t silly at all. Instead, Camilla was ambitious and made the linguine from scratch. But look at how invested her boys are in this photoshoot! :P


And with that, we end another strong month of Food ‘n Flix! Can I say how impressed I am that we got 11 entries! That’s some wonderful participation. Next month we won’t be in the world of Disney anymore. I’ve never seen The Quiet Man, but let’s see what type of inspiration it gives us in our kitchens for March!

Wiener Schnitzel


I’ve been the worst about updating lately. But if anything can draw me back in, it’s Food ‘n Flix. It helps that I was hosting this month, it gave me incentive to think about it early. It may still have taken me ALL month to make the dish, but at least I finally did it.

I expect to participate in next month’s movie too – you all better hold me to it.

This month’s movie, that yours truly hosted, was Lady and the Tramp! I haven’t seen this movie in forever, so I had forgotten how much actual food references there are besides the spaghetti and meatballs. We all know that scene. And frankly, I was expecting that I was going to make spaghetti and meatballs. But then I watched the movie . . . and I didn’t. Because Tramp mentioned wiener schnitzel and my heart couldn’t say no.

Tramp tells Lady about all the food he gets from around the neighborhood. The Schultzes feed him wiener schnitzel on Mondays, The O’Briens give him corned beef on Tuesdays. Doggy sure eats well!

Now to add some sadness to my post.


I would have made dog treats.

As I was watching this movie that kept jumping into my head: I SHOULD MAKE MOZART DOG TREATS!
Mozart, my 11 year old beagle died in January after a several month battle with bladder cancer. He was my first ‘real’ pet, if you exclude the finches, the goldfish, and the hamsters we had. He was the first pet not in a cage that could cuddle with me in bed. He was such a good dog and a good friend and it’s weird in a world where there is no Mozart the beagle.


Had Mozart not died, I would have made him dog treats and tried to find a way to tie them into the spaghetti and meatballs of the movie.

Alas, there is no dog to make treats for anymore. And my cats don’t really eat treats (though it would have been fun to pick up on the Siamese cats from the movie!)

In the end, I made wiener schnitzel. There used to be a wonderful wiener schnitzel restaurant in San Francisco that I loved to go to (called Schnitzel Haus.) At one point the ownership changed and wasn’t quite as good – I’m not sure if the place even still exists now. I love wiener schnitzel. I could eat it all day every day for the rest of my life. If I had to pick a last meal, it would be wiener schnitzel.

And Mozart would eat anything off my plate, so he definitely had his share of wiener schnitzel!

Wiener Schnitzel

1/2 cup all-purpose flour
2 large eggs, beaten
juice from one lemon
1 tbsp heavy cream
1 cup bread crumbs
4 pork cutlets
1 cup vegetable oil for frying
salt and pepper, to taste


1. In one shallow pan, fill it with the flour. In another shallow pan, mix together lemon juice, eggs, and heavy cream. In a final shallow pan, fill with the bread crumbs.

2. Season the pork with salt and pepper on both sides. Using tongs, dredge the pork in the flour. Then dunk the pork in the egg mixture. Let the mixture drip off. Finally, cover with the bread crumbs. Place on a sheet covered in parchment paper for 15 minutes to let dry out.

3. In a cast iron skillet heat up your oil. To see if your oil is hot enough, drip some water in it. If it sizzles, you’re ready to go! Place your pork in the oil and cook for 2-3 minutes per side. Once it’s cooked on both sides, remove to a plate covered in paper towels to let the grease soak off.

* serves 4


Announcing Food ‘n Flix for February: Lady and the Tramp

Welcome to another month of Food ‘n Flix! I’ve been having some trouble keeping up with the movie every month (I always watch it… It’s about making it!) Hopefully hosting this month will break me of that.

This month we’re watching Lady and the Tramp. I picked the movie because: 1. I love Disney. 2. I love spaghetti. and 3. It’s Valentine’s Day this month. Since this movie is a romantic Disney movie about puppy love (hehe,) it seemed to be the best choice!


Whether you want to make spaghetti and meatballs, or take another approach with this movie, I’d love to see what this classic Disney movie inspires you to make!


1. Watch the chosen film (Lady and the Tramp). Using the film as your inspiration, use your culinary skills to create something.

2. Post about it on your blog with a link back to this post and post a link to Food ‘n Flix. You can use the Food ‘n Flix logo if you wish!

3. Your post must be current (during the month of February). The post may be linked to other events. The more the merrier!

4. Have fun with it!

5. Email me at by the deadline and include the following:
a. Your Name
b. Your Blog’s Name an URL
c. The name of your dish and the permalink to the specific post you’re submitting
d. Attach a photo of your dish (or give me permission to pull one from your post)
e. Indicate “Food ‘n Flix” in the subject line of your email

I will try to have the post up on February 28!

Eggplant Meatballs


I really need to find my camera charger for my Canon. The battery is totally dead. I know the charger is somewhere and actually . . . there’s TWO chargers somewhere but until I figure out where that is, my iPhone camera is going to have to suffice. It’s better than nothing and it’s better than some digital cameras, so that’s okay.

In all honesty, I didn’t cook this. My boyfriend did. He cooked it with me in the kitchen guiding him. We’ve decided he needs to learn to cook. So for the past two weeks we’ve been having cooking lessons. He’s been a great student. I’m no expert, but I’m better than nothing. He’s starting to get better than nothing, but we will see what happens if he has to cook for himself. We probably need more lessons.

I had chosen this recipe to make for January’s Pasta Please, hosted by Ren Behan: healthy pasta. I love meatballs of all types, whether meaty or vegetarian. These meatballs were in my most recent Food Network Magazine and were perfect for the challenge.

The original recipe called for white beans. I can’t eat most beans so was going to replace them with chickpeas (which I can eat.) Unfortunately, the leftover chickpeas I had were moldy. So we used shredded potato instead. These were great.

pasta please

Eggplant Meatballs

1 small eggplant
1 large egg, beaten
2 small fingerling potatoes, shredded
3 cloves garlic, minced
1/2 cup basil, chopped
2 tbsp onion, diced
1/2 cup parmesan cheese
salt and pepper, to taste
1 cup breadcrumbs
2 cups marinara sauce
8 oz pasta


1. Preheat oven to 375. Line a rimmed baking sheet with foil and place an eggplant on the sheet. Poke a few times with a fork. Roast the eggplant for 40 minutes. Remove the eggplant from the oven and let cool, but leave the oven on.

2. Slice the eggplant in half lengthwise. Scoop the meat of the eggplant out from the skin and place in a bowl.

3. Add the egg, potatoes, garlic, basil, onion, parmesan, and salt and pepper to the eggplant. Mix together with your hands. Then add the breadcrumbs and mix together with your hands.

4. Form balls in the size of golfballs out of the eggplant mixture. Place on the foil lined baking sheet. Bake the meatballs for 30 minutes.

5. While the meatballs are cooking, cook the pasta per the instructions on the box. Also, in a small pan heat up the marinara sauce.

6. When the meatballs are done, mix together the meatballs, pasta, and sauce. Serve with some extra parmesan cheese on top.

* serves 4
* besides Pasta Please, this recipe is shared with See Ya In The Gumbo

Chocolate Hazelnut Ice Cream

IMG_0168 2

I really am going to try to blog more. Life gets in the way and takes priority. But I’m trying!

This month We Should Cocoa and Bloggers Scream for Ice Cream joined forces and told me that I had to make chocolate ice cream. I conceded.

Though this ice cream was not what I had planned on making flavor wise, it evolved into something perfect. I am a lover of all things chocolate. I also am a lover of all things Nutella. I could eat Nutella on everything . . . So I try to avoid buying it. And get this? I made chocolate hazelnut ice cream without Nutella. Instead it was a chocolate ice cream with roasted hazelnuts in it.

The ice cream is divine! So creamy, delicious, and rich!


Chocolate Hazelnut Ice Cream

3 cups heavy cream, divided
1/4 cup unsweetened cocoa powder
5 oz semisweet chocolate chips
1 tsp vanilla extract
pinch of salt
1/3 cup brown sugar
5 large egg yolks
1 cup roasted hazelnuts, crushed


1. In a medium saucepan, combine 1 1/2 cups of heavy cream with cocoa powder. Bring to a boil. Remove from heat. Add the chocolate and stir until it melts in. Stir in the vanilla extract.

2. In a smaller mixing bowl whisk together the sugar, egg yolks, and salt.

3. In another saucepan bring the remaining heavy cream to a simmer. Once hot, remove from heat and add 1 cup of the hot heavy cream to the egg mixture, making sure to whisk continuously so the eggs don’t cook. Add the egg mixture to the heavy cream mixture over low heat. Make sure to mix continuously. Once a custard forms and the mixture sticks to the back of a wooden spoon, remove from heat.

4. Pour the custard through a fine mesh strainer into another bowl.

5. Add the chocolate mixture to the custard. Mix together. Add the hazelnuts to the mixture.

6. Cover with plastic wrap and put in the freezer for at least an hour, until chilled.

7. Prepare the ice cream in your ice cream maker according to the instructions for your maker.

8. Put in a separate container and put in the freezer until solid.

* serves 1 quart
* I also shared this ice cream with Mix It Up Monday

Ovaltine Pudding with Honeyed Rice Krispies


I don’t know what’s happened to my participation in Food ‘n Flix lately. I keep watching the movies and cooking the food, but then I never get around to updating my blog about it. But I’m actually getting this up in time for it to be counted this month! I really do want to make a dedicated effort to updating more.

So, this month girlichef hosted the movie A Christmas Story. I never considered this to be a food movie, but Food ‘n Flix has taught me that food inspirations are all around us in movies. Obviously some movies are a lot more obvious than others, but with a spark of creativity, you can go far!

A Christmas Story is one of my brother’s favorite Christmas movies. I never really liked it. But this year, I was unable to go home for Christmas. It was nice to channel my family into the house with this movie, since we always have it on. And I decided to watch it in a different light and I actually really enjoyed it!

I had several fun ideas for what I would cook. My top runner was gingerbread cookies that were posed like Randy in his snowsuit, decorated in snowsuits and scarves. But I was all cookied out.


I also considered the idea of doing something decorated like pink bunnies for Ralphie. But I also decided against that.


I decided whatever I made should be my desert for Christmas day dinner. I decided that I would make something inspired by the scene where Ralphie gets a secret decoder pin from the Little Orphan Annie radio show. Ralphie was horrified to learn the message he had been seeking was “Be sure to drink your Ovaltine.” It was just an advertisment and little Ralphie was less than amused!

I obviously wasn’t going to just drink a glass of Ovaltine and call it a day. I’m not quite sure what would suffice!


I googled around and found this recipe for a pudding using Ovaltine. In the reviews it said it could be grainy. I didn’t have that problem, though I think there was too much gelatin in it. It was rather dense. But it was the nice end to my Christmas dinner. I still have some honeyed rice krispies left though which I should find a purpose for.

Join us next month to watch Bridget Jones’s Diary, hosted by Cheap Ethnic Eatz.

Ovaltine Pudding with Honeyed Rice Krispies

1/4 oz package of unflavored gelatin
1/2 cup milk
1 1/2 cup heavy cream
6 tbsp Ovaltine
1/4 tsp vanilla extract
5 oz bittersweet chocolate chips
1/4 tsp salt
2 tbsp sugar
1 1/2 tbsp honey
1 1/2 tbsp unsalted butter
2/3 cup rice krispies


1. In a saucepan, sprinkle the gelatin over the milk and let sit for 5 minutes. Add the cream, Ovaltine, and vanilla. Heat over medium heat and stir often, until the gelatin has dissolved. Remove from heat and stir in the chocolate chips and salt, until the chocolate has melted. Pour the mixture through a fine strainer. Then divide the mixture into four ramekins. Cover with plastic and let set in the fridge for at least 2 hours.

2. In another saucepan, heat the sugar, honey, and butter over medium-high heat. Cook until the mixture starts turning into a caramel color. Stir the rice krispies into the honey mixture. Transfer the rice krispies to a greased baking sheet, spread out evenly across the sheet. Let cool and break the rice krispies into small chunks.

3. To serve, sprinkle some rice krispies chunks over the pudding.

* serves 4


These Are A Few Of My Favorite Things

Both food and non-food related, there are some things I have fallen in love with this year. Some are things I have loved before while some are new. As we get closer to Christmas, I decided it’s time to share the things I love this year!

Nutella! I have loved Nutella since I was introduced to it in college. Actually, I first learned of Nutella back in elementary school, but I don’t think I liked it for whatever reason. Maybe it was because my friend used to eat it on white bread and I thought that was weird – I don’t know. Frankly, it isn’t any weirder than eating it off a spoon, which I do catch myself doing sometime…. Shh! Anyway, Nutella is a delicious hazelenut spread that can be enjoyed in many ways – I particularly like it on pretzels. But it’s also a great food to bake with! Be looking for my upcoming Pumpkin Cookies Stuffed with Nutella!

Colorful socks! There’s not a particular brand that I’m crazy about or even a particular pattern, but I love colorful and fun socks that come up to my knee or mid-calf. I go through stages. Last year I loved plain black socks. But lately, I don’t wear socks very much. I don’t wear them to work, because I’m wearing dress shoes. I pretty much just wear them around the house. But if you’re wearing socks at home to keep your feet warm, they better look adorable!


Naked3 Eyeshadow Palette! I’ve never been huge into makeup. But when I had to start interviewing and had to look less like a 15 year old and more like an attorney, I started learning to wear makeup. That’s funny – most high school kids play with makeup. I never was into it. And I’m still not huge into it. I love my face. I love my freckles and my imperfections. But at the same time, to look more put together for court I’ve had to learn some makeup techniques. I bought the Naked3 palette and it matches my tone perfectly. The shadows all have pink undertones and can be used to create both daytime and nighttime looks. It’s pricey though, but great quality. I actually bought mine on ebay discounted because the box was damaged.

Kettle Brand Chips – Sea Salt and Vinegar! I love sea salt and vinegar flavored potato chips. I love Kettle Brand chips also. So, the combination of the two is perfect. I probably eat these at lunch far more than I should. But I love the sour taste of the vinegar with the saltiness of the salt. A perfect addition to a sandwich!


EOS Lip Balm! I first learned of EOS through another blog, but I can’t remember which one. I was so fascinated by the shape of the chapstick – a ball instead of a tube. I bought it because I thought it was cute. After I bought it though, I realized how perfect this chapstick design is. The ball is designed NOT to roll of your desk! So if it gets knocked at work, it’s not on the floor. On top of that, the flavors I’ve used are wonderful and it’s a great balm that doesn’t need to be reapplied constantly.

Lodge Pre-Seasoned Cast-Iron Skillet! My favorite kitchen tool of the year is the Lodge cast iron skillet. My mom got this for me a few years ago for Christmas and it has continued to be one of the most loved and most used things in my kitchen. I really want to replace all my pots and pans with cast iron. I love that stuff doesn’t stick to them! And the clean up of cast iron is wonderfully easy. I also have a cast iron wok, but this skillet still is my most used!


In other news – stay tuned for more cookie recipes!

weekend cooking