You know how brides start to get nervous and crazy as their wedding gets closer from all of the stress? See, I’m pretty relaxed about the wedding, but what I am stressed about is that with the big day just 3 months away, that’s only a few more issues of my favorite bridal magazines showing up in my mailbox! I might not be able to give up my Martha Stewart Weddings after the vows are said and done — especially after this gorgeous race-track inspired wedding in the most recent issue. Black and white stripes are playing a big part in our wedding decor, so these ideas are getting bookmarked! See the rest of the wedding here.

Martha Stewart Weddings Race Track

I’m making the use of my week off and tackling a mile long to do list — that’s just the kind of  vacationer I am. One thing I wanted to do this week was finally dive into some of the cookbooks I got for Christmas, but haven’t had the chance to use yet. Last night I poured over the Smitten Kitchen cookbook and decided to make her Harvest Roast Chicken with Olives and Grapes; holy moly was this delicious — and so simple too! You can find an adapted version of the recipe here.

Smitten Kitchen

Life has been a little crazy lately, which is why I’m posting a weekend review on a Tuesday and including highlights from the previous week. I was in NY for several days last week for work and for fun; my awesome co-workers know me so well and gifted me some very tasty macarons as a goodbye present (I’m starting a new job next week!). And while in NY I also got to visit with family and friends, which meant dinner overlooking Bryant Park, shopping with Mom (how cute are those PJs?) and a trip to the farmer’s market with my sister — where we skated past the veggie stand and honed in on the chocolate-stuffed croissants. I’m back now and  am enjoying a few days off before I start the next chapter, which hopefully includes a little more time for updating this blog! SFTW

 

Last night I worked with my partner in crime Alison to organize a very fun Boston Bloggers meet up at Scampo in the Liberty Hotel. It was such a fun night getting to meet new bloggers and catch up with others. Plus we had the pleasure of sampling the amazing food there; I practically stalked the waiter to get more of the truffled gnocchi bites they were passing around, the sausage stuffed bacon-wrapped dates were another favorite. The desserts were phenomenal too: mini banana pies, decadent brownies, and vanilla bean ice cream on pastries with berries. Are you drooling yet? I can’t wait to go back!

Boston Bloggers

Every party needs a signature cocktail, and an Oscar’s viewing party should be no exception. I mixed up a drink I’m calling the “Red Carpet Cocktail” just for the occasion. Pour a flute 3/4 of the way full of champagne and then add a few splashes of Rose’s grenadine for a colorful punch. Garnish with a cherry Twizzler wrapped around a bright red maraschino cherry and of course, a striped paper straw. (Looking for more Oscar’s Party ideas? Check out my post over on the Wayfair blog today!)Header ImageCocktailADSC_0039

I’ve been gearing up for a little event I like to call the “Super Bowl of Red Carpets” — ladies and gents (but probably mostly ladies), the Oscars are upon us. I’ve been digging around to find a perfect recipe for my mini celebration (read: me sitting on the couch by myself with a cocktail and snacks, ready to tweet my heart out), and let me tell you: I’ve been consumed by how many delicious things you can do to spice up regular popcorn. I’ve landed on a perfect blend of savory and sweet: popcorn drizzled in sea salt and honey butter (inspired by this recipe!), served it up in festive theater-style boxes so I feel like I’m at the movies! Do you have any Oscars-viewing traditions? Oscars Popcorn

I love a good lady-like set of pearls, there is nothing more classic. I spotted these two fun updates to the timeless accessory this week: the soft detail of a pearl adorned sweater from the Lela Rose Fall 2013 runway show last week, and a pair of oversized faux-pearls topped with playful gold crowns. As the fabulous Jackie O would say, “pearls are always appropriate.

35.jpg.r.nocrop.w2400.h2400image2xxlSources: Lela Rose Fall 2013, Asos pearl crown earrings

As I was trudging through 2+ feet of snow snow this weekend I realized I’ve lived in Boston for 9 winters now, and every single year I have procrastinated buying appropriate footwear for these types of weather conditions. I finally broke down earlier this year and bought a pair of Hunter boots with fleece lining after my gazillionth pair of cheap wellies bit the dust. And let me just tell you, as I pulled on my boots and headed out into the storm it hit me, this is what being an adult feels like: having warm, dry toes. So bring on the cold and the slush Boston, I’m finally ready for you.

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I’m not going to lie, I really enjoyed being snowed in this weekend. It was such a great excuse to be lazy, watch movies (saw To Catch a Thief for the first time!), and of course make some delicious comfort food. As part of my ‘get-your-relax-on’ strategy I made one of my favorite indulgent concoctions that  I call ‘fat pasta’ (I’ll let you guess why). It was the perfect splurge for a cold wintry Sunday, yum! Sad to have to leave my house and deal with the aftermath of the storm today, I want my snow day to last for a just a little bit longer. DSC_0008 copyDSC_0025

Fat Pasta.
 
Ingredients
  • Extra Virgin Olive Oil (EVOO)
  • 1 Box of bowtie pasta
  • 3 Slices of bacon
  • 4 Cloves of garlic
  • Flour
  • 2 Boneless skinless chicken breasts
  • Paprika
  • Onion Powder
  • Frozen peas
  • 1 Cup of light cream
  • Grated parmesan cheese
  • Granulated sugar
  • Salt & Pepper
Instructions
  1. Start a pot of boiling water
  2. Chop 3 slices of bacon into small bits, heat a skillet over medium heat and drizzle EVOO in pan, begin to brown the bacon
  3. Mince 4 cloves of garlic, add to pan
  4. Dredge cubed chicken in flour, season with paprika, onion powder, salt and pepper
  5. Add chicken to skillet and sauté (add EVOO as needed)
  6. Cook pasta as directed -- in the last two minutes of the pasta's cooking time, add in a handful of frozen peas, then drain and set aside
  7. Remove chicken, bacon and garlic mixture from pan and set aside, and melt 2 tbsp of butter in with leftover EVOO
  8. Whisk in 3 tbsp of flour until the mixture begins to thicken
  9. Whisk in 1 cup of light cream, 3 tbsp of parmesan cheese, and ¼ tsp of granulated sugar, continue to whisk until sauce thickens
  10. Stir in pasta and peas, top with chicken, bacon, garlic mixture.
  11. Season with salt and pepper, garnish with more parmesan.

 

 
 
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