Let’s talk self-care for a minute, shall we? I have an unreasonable, fury-filled reaction to the term “self-care.” I have long felt the term is thrown around at women and makes me feel like I have one more unreasonable expectation added to my growing to do list. Not to mention the accompanying guilt that I have about not doing it enough or not doing it right. And self-care is often presented to women in the form of rather expensive solutions. I say all of this while knowing full well that one thing I’m trying to be better at this year is: taking care of myself. Oh the irony! So when Maelove, an affordable skin-care line founded by MIT grads, reached out to me about trying their products and I jumped at the chance to try them.
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Given everything that’s going on in the world right now, our St. Patrick’s Day plans don’t exactly look like we planned and that’s totally okay. I had gotten together a bunch of inspiration and ideas for a little party we were having for our local St. Patrick’s Day parade (it’s a BIG deal in our little town!). Parades and parties have been cancelled, but that doesn’t mean we can’t have a mini-celebration at home with our families. If anything, making some green cupcakes and special holiday treats are a good way to pass time and take our mind off things, right? Scroll down for some fun ideas, and give them a pin to save for next year’s bigger and better festivities!
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I think my ultimate goal when it comes to dinnertime is to create recipes that are fast, appeal to everyone, and require minimum clean-up. Getting a dish that can tackle all three of those requirements is easier said than done, but when I find one that works, I pretty much feel like Super Woman. I’m excited to report that the recipe I’m sharing today is one of those elusive speedy, one-pan, crowd-pleasing dinner ideas. I saw al fresco Mild Mexican Style Chicken Sausages in the grocery store and they inspired this dish, which is a marriage of two crowd pleasers – it’s one-part quesadilla, one-part pizza.
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It is 50 degrees and the sun is shining and we’re just a few short days away from Daylight Savings. I feel like spinning in a field of wildflowers atop a mountain like Julie Andrews in the Sound of Music! Sure, we live in New England, so it could snow tomorrow, but it’s amazing what some sunshine can do for my mood so I’m eating up every little hint of spring that I can. You can find my gathering heaps of tulips at the grocery store today, and sharing all the spring things in this week’s download below!
I made this dish for a quick weeknight dinner last week, it started as a “use what’s in the fridge” meal. We have been trying to get Jane to eat more veggies, and broccoli happens to be one green bite we can usually compromise on, so I’ve been keeping it on hand. I also had some tomatoes from a recent client photoshoot, and a few links of chicken sausage that I had leftover from another meal. The thing comes together in the amount of time it took to boil water and cook the pasta. While the pasta is doing it’s thing, I sautéed the tomatoes, broccoli, sausage and garlic together in butter, and the tomatoes burst to create a juicy caramelized base for the sauce. White wine deglazes and pulls up all of the flavor from the bottom of the pan, and some pasta water deepens the sauce and helps it stick to the cooked rigatoni. Fresh herbs and parmesan cheese finish the dish off, and let me tell you it was so simple and so tasty! Scroll down for the full recipe:
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This post was created in partnership with Hatfield Quality Meats. All opinions, images and content are my own.
Is there anything tastier than a BLT? It’s such a perfect, classic combination of ingredients and one of my all-time favorite sandwiches. It’s so simple too – simple, quality ingredients like juicy red tomatoes, crisp, buttery green lettuce, and thick, crusty bread. The star of the show though is always the bacon! And high-quality, great tasting bacon like Hatfield’s Thick Cut Triple Smoked Bacon does the trick for me. To take my love for a classic BLT to the next level, I brought it from a weekday lunch to an entertaining spread (or really tasty family dinner) with a big DIY BLT Board full of all the fixings.
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Cheese plates are kinda my thing. After a few years of working on my #DomestikateGrazingBoards series, I’ve acquired quite the collection of cheese plate accessories. From marble slabs to cutting boards to tiny dishes for honey and jam, I’ve got it all. Cheese knives are among my prop-hoarding-collection, and I have a few go-to knives that I use on almost every single board. On a recent afternoon of cheese plate assembly, I rifled through my kitchen drawer and stopped to think about all of the different kinds of cheese knives I had, and what exactly each one of them was for. Truthfully, I knew which knives I paired with certain cheeses, but I didn’t know what each one was actually designed for — so I set out to research it and share my new wealth of cheese knife knowledge with you, in this Cheese Knives 101 overview!
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When I’m hosting family and friends – in groups big or small – I always try to lean on menu items that are customizable to guests tastes and preferences. It makes it easier when guests can pick and choose some elements of their dish to make their meal best fit their needs (particularly this time of year when lots of people are on New Year’s diets!). My grazing boards are always a big hit, and I thought I’d take that same concept and translate it to a DIY salad bar board so that guests could mix up their own combination of toppings and dressings with lots of leafy greens.
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As a parent, I often feel like I’m James Bond on a secret mission. The mission, should you choose to accept it, is to do anything in your power to trick your toddler into eating vegetables. My latest sneaky-veggie-hiding spy tactic is in everyone’s favorite breakfast treat: waffles. The amazing thing about a waffle iron is you can waffle almost anything! I have been keeping some cauliflower tots in our freezer to add to Jane’s dinner plate every so often, anything dipped in ketchup is a sure bet for her. With a bunch of leftover tots on hand, I experimented with pressing them in the waffle iron and the outcome was delicious. They pressed together and resulted in a crispy, savory hashbrown-style waffle.
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I’m dedicating this week’s download post to all things Valentine’s Day! Swapping out my usually book list with some of my all-time favorite romantic-reads, rounding up a few local brands with lovely Valentine’s gifts, sharing kid-friendly ideas for celebrating the holiday, and pulling some sweet treat recipes to add to your sweetheart menu from my archives! 
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