4.17.2014

happy {long and birthday} weekend to me.

{ via }
I have tomorrow off from work and I'm heading up to Maine to run a 10k--followed by ushering in the big 3-2 with my family and celebrating Easter.

Wishing you the happiest of weekends!

4.16.2014

sleeping cute.

sleep





I'm slowly trying to rid my dresser drawers of the old boxers and t-shirts I usually sleep in and incorporate some cuter pieces. Pants are completely out of the question because I get so hot when I sleep. It's gross. Surprisingly, I've had a ton of luck finding cute sleepwear like the items above from...Target! I'm a big fan of the Gilligan & O'Malley line. I was able to get the tank, chemise, and shorts for under $50--very Anthro-esque for a fraction of the price.

4.15.2014

baby on board.

Don't fret, the baby is not growing in my womb--it's in my sister-in-law's! This will be the first grandchild/baby for the family, so we are all aflutter and ready to spoil this baby rotten upon its arrival in August. Here's what's on my baby radar (my babe-dar, if you will):




baby on board.



1. / 2. 3. / 4.  / 5. / 6. / 7.  

4.14.2014

life lately.

"Oh Joy" for Target cake topper for a certain someone's birthday on Saturday.
Yes, that certain someone is me.

Olive refuses to/can't go down the stairs at my parents' house. After an unusual period of silence while I was sitting at the kitchen table, I found her at the top waiting for someone to transport her down.

Looking forward to reading this while I'm flying to the Midwest for work today.

4.11.2014

highlight of my week.




This week, for the first time since last November, I was finally able to go horseback riding outside. The snow has melted in the outdoor arena, and while it was a little bit chilly and windy up on the hill, it made such a difference. I think the horses were happier, my fellow riders and I were finally able to do a little jumping, and I didn't leave my lesson covered in dust from the indoor. It was definitely a high point, and I can't wait for this warmer weather to continue.

Happy weekend!

4.10.2014

truffle mac and cheese.

To know me is to know my obsession with truffles. Recently, another one of my obsessions, Stonewall Kitchen, launched a line of truffle-related products and during my last trip to Maine I scooped up the truffle marinara (to die for), truffle aioli (I haven't opened this yet because I know I will eat the entire jar in one sitting) and of course, truffle oil.

And everyone knows when life hands you truffle oil, you make truffle mac and cheese, so that's exactly what I did:


I used this recipe, with a couple of tweaks in italics:


What you need:
Salt and freshly ground pepper
1 lb. elbow macaroni
2 tsp. truffle oil* (um, what is this, amateur hour? there is such a thing as not enough truffles, and I think 2 teaspoons is it: I added 3 tablespoons for truffle-licious flavor. No regrets.)
4 Tbs. butter, plus more for greasing
1/4 cup all-purpose flour
1/2 tsp. sweet paprika* (I used regular paprika)
1/2 tsp. Dijon mustard
2 cups milk
1 cup half-and-half
1 1/2 cups shredded Gruyere cheese* (not enough cheese)
1 1/2 cups shredded white Cheddar cheese* (again, not enough--I think you need more for sprinkling on top)
2 Tbs. minced chives
* I also added breadcrumbs to the top before baking (Italian, but I think panko would be delish)

What you do:
Preheat the oven to 375°F. Butter a 9-by-13-inch baking dish.

Bring a large saucepan of salted water to a boil. Add the macaroni and cook, stirring occasionally, until not quite al dente, about 2 minutes less than the package directions. Drain and transfer to a large bowl. While the pasta is still warm, drizzle with the truffle oil and stir well.

Add the butter to the saucepan and melt it over medium-high heat. Add the flour, paprika and mustard and cook, stirring well, until no visible flour remains, 1-3 minutes. Whisk in the milk, half-and-half, and a generous pinch of salt and bring to a boil. Simmer, whisking frequently to smooth out any lumps, for 4-5 minutes. Remove from the heat. Add a pinch of pepper and 1 cup each of the Gruyere and Cheddar. Stir until smooth.

Pour the cheese sauce onto the macaroni, add the chives and mix well. Transfer to the prepared dish and top with the remaining cheeses. Bake until the top is lightly browned and the sauce is bubbly, 25-30 minutes. Let stand for 5 minutes before serving. Serves 6.


***
It was delicious, and I would totally make it again.
 
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