Sunday, March 29, 2015

Weekend Reading

This weekend was a relaxing end to a lovely week. I spent time with friends and family, cooked great food, thanks to Blue Apron, and took an online calligraphy class with Scarlet & Gold.

Sunday, March 22, 2015

Weekend Reading

I've always thought it was crazy how some people could spend the entire work week waiting on the weekend.  I used to think this was due to a distaste for one's job (which it very well may be for some), but now I wonder if it isn't really due to exhaustion. I don't even have kids and there are times when I feel like I'm constantly running around from the time I get home to the time I get in bed (to the parents who manage to work full time, you have my respect). I'm trying to run several times a week, and prefer to cook for myself, but the real culprit has been that darn to-do list. I can get so focused on the things I want to get done, that I let my "projects" get the best of me. There have been several articles recently on the glorification of busy, which I know I am guilty; I'm working on resetting my goals and approaching them with a better outlook. 

I love what I do, I really enjoy the work and don't wish it away by any means, but I have started to look forward to the weekends. Weekend mornings to be specific, where I can spend quiet time catching up on reading all of the articles I've saved throughout the week with a cup of coffee and my dog curled up beside me. An introvert's happy place! This series is meant to replace "High Five for Friday" because getting something out on Friday, just doesn't happen most weeks. I hope you will enjoy these laid back posts that focus primarily on articles I've read (or just enjoy).

Links I've Loved

Image via Huffington Post

Sunday, March 8, 2015

Mashed Root Vegetables

 A little over a year ago, Seth and I ate at a little restaurant in Tallahassee that a coworker of his recommended. It was called Mikosukee Root Cellar and I had the meatloaf with mashed root vegetables.  It was hands down the best meatloaf I think I have ever had and the mashed "root vegetables," were so stinking good.  I'm not particularly sure what root vegetables were used in the dish, I don't think they're even served currently, but I've tried recreating that interesting side a few times now.  This dish is not the same thing; it's even better.  I just had to share. The parsnips give the dish a sweet cinnamony flavor, similar to, but with a better texture than sweet potatoes, and of course, mashed potatoes are always good! The two blend together so well that you really don't need the sour cream or mass amount of butter many recipes call for.  Hope you enjoy!

Mashed Root Vegetables
8 servings

Prep Time: 5 minutes
Cook Time: 30 minutes

4 large Parsnips (1lb)
5 red potatoes (1.5 lb)
1/4 cup butter
1 teaspoon lemon zest
1 teaspoon parsley
1/2 teaspoon thyme
salt and pepper to taste

  1. Add peeled parsnips and potatoes to a large pot of salted water and bring to a boil. 
  2. Reduce heat to low, cover and cook fro 25-30 minutes
  3. Drain water and add butter, lemon zest, and herbs.
  4. Use an immersion blender or hand mixer to blend together the vegetables. 
  5. Season with salt and pepper and serve.

Thursday, March 5, 2015

Vegetable Pot Pie for 2

Temperatures outside have gone from the upper 60's to the mid 30's in the past 12 hours.  Yesterday I was out running in shorts and a tank and today, I'm cuddled up with a blanket.  The weather has been crazy to say the least.  While I generally love winter and enjoy the cooler weather, I'm over it, as is, I believe, the rest of the country.  However, as I have no control over the weather, all that's left to do is to eat good food and try to stay warm.  I feel like I've been living off of carbs and warm soups since the start of winter, and I have thoroughly enjoyed it. This simple pot pie recipe has become a super easy go to. So, grab your vegetables and get ready! 

Vegetable Pot Pie for 2
Prep Time: 35 minutes
Cook Time: 30 minutes
1 tablespoon extra virgin olive oil
1/2 cup onion finely chopped
1 clove minced garlic
3/4 cup celery, chopped
3/4 cup carrots, chopped
3/4 cup portobella mushrooms, chopped
3/4 cup potato, chopped
1/4 cup flour
1 cup broth
1/4 cup milk
1 cup peas
1/2 teaspoon thyme
1/2 teaspoon parsley
salt and pepper to taste
1 egg yolk 
Or just use a pre-made 

  1. Saute onion and garlic in oil  for 3-5 minutes on medium-high heat.  
  2. Add celery, carrots and mushrooms and reduce heat to medium. Cook another 6-8 minutes. 
  3. Add potatoes and stir in flour; cook for 2 minutes while stirring.  
  4. Add broth and milk and stirs until the mixture just comes to a boil and thickens. 
  5. Reduce heat to low and fold in peas, herbs and salt and pepper
  6. Roll the dough out thinly and line the small casserole dish; use a fork to poke holes along the bottom. Fill with vegetables and broth and cover with the remaining rolled out dough. 
  7. Whisk the egg yolk with 2 teaspoons water and a dash of salt.  Brush the mixture over the dough and between the layers of dough. Cut a few holes across the top to vent.
  8. Bake 30-35 minutes
  9. Let rest for 10 minutes before serving.