Life in General

Do you ever feel like you're on a treadmill and just want to hop off for a breather? That's what I feel like these days. Now let me say this first-- I realize that my little treadmill is full of fun things! Things I love to do! Life is good... no great! But with that said, I've been having too much fun, not enough doing things that need to be done. Oops! As Andy has pointed out before, I tend to prioritize things I want to do over things I need to do-- he's so practical. But it's high time to heed that advice and get to work.


Have absolutely loved perusing Bailey McCarty of Peppermint Bliss's home! See her master, little girl's room, guest room, playroom and laundry room, family room and powder room, kitchen and bar, entry, living and dining rooms.

I'm in the process of organizing myself and getting my priorities in line. I've started using the Reminders on my iPhone again... let's see if I keep that up! I probably should make a cleaning schedule a la Jenny of Little Green Notebook.

A Colorful Park Avenue Apartment in House Beautiful // Designer Christina Murphy // Photographer Jonny Valiant // found via i suwannee

I feel like I'm doing spring cleaning (albeit in the middle of summer) of life! And no, these pics have nothing to do with this post but how boring would this be if I'd left them out?

Summer Vegetable Bake

It's become apparent that I'm the type of person that gets more done when I have more to do. Obvious statement of the day? What I mean is that when I have tons going on (say, at work), I'm able to keep up that momentum and get lots of other stuff done (like at home). But when I am not very busy, I tend to waste time and wonder what in the world I've been doing for 3 hours. The last few weeks have been examples of that. I've fallen off the blog wagon because I don't mentally schedule it in and then it never gets done. Yada, yada, yada. That's all going to stop now.

At supper club last night, one of the girls said "if I don't write it down on a list, it doesn't happen because I look at my list, don't see anything and think I have nothing to do." That's totally true for me too. I tried for a while not to keep lists... heard it would keep your brain from turning to mush. Well I'm just going to have a mushy brain but I'll be getting stuff done!

Now for a total 180... a summer vegetable bake. I saw this receipe on Pinterest (obvi) which is sort of like a list, right? It was perfect because I had some zucchini that I'd received from someone's garden. I'm not typically a zucchini person but this was delicious.

Summer Veggie Bake
Adapted from For the Love of Cooking

I probably would not have made any changes to the original recipe, but I was rushed. Worked later than expected, hadn't eaten all day, got home and wanted to order take-out but we had everything we needed at home. I didn't have time to saute the onion before hand and I wanted it to cook as quickly as possible.

1 zucchini
1-2 yellow squash
1 medium yellow onion
1 russet potato
3 plum tomatoes
½ grated Parmesan cheese
½ cup Panko bread crumbs
Olive oil
Garlic salt & pepper

Preheat oven to 425 degrees. Wash all the veggies. Slice the zucchini, squash and potato into very thin slices. Slice the tomato and onion into about a quarter inch slices. You may have to half or quarter the potato and onion slices so that each piece is a uniform size in diameter.
 

 
In a greased round baking dish (a pie pan would also work for this), overlap the veggies as you go around the outside of the pan. Continue until you fill the pan. Season with garlic salt and pepper and drizzle with olive oil.
 

 
Bake for about 25 minutes. Remove pan from the oven and sprinkle with Parmesan cheese and Panko and drizzle with a little more olive oil. Continue to bake until it's browned, about 20 more minutes.
 

Random Round-Up: Rifle Paper Co.

Rifle Paper Co. is one of those companies that I just love everything they do. Anna Bond, the owner and creative behind the company, is so talented at creating pieces that are warm, a little bit vintage yet still modern and clean.


left to right, top Botanical Coaster Set // Animal Alphabet Chart // middle Floral Burst Birthday Card // Market Shopping Pad // bottom Canary Botanical Journal // Hanging Garden Recipe Cards

Avocado Toast

I don't know why it took me so long to become acquainted with avocado toast, but I'm certainly glad I am now! When we were in the Hamptons a few weekends ago, we ordered avocado toast as our breakfast appetizer (yes, you can have appetizers at any meal). Um, delicious.

This is the perfect breakfast or afternoon snack-- filling, nutritious, and most importantly so tasty.


 
Avocado Toast
Inspired by La Bodega in Montauk, NY

½ Avocado
1 or 2 slices whole grain or Cuban bread
Red pepper flakes
Kosher salt
Honey

While you're bread is toasting, lightly smash the avocado. Top the toast with the avocado, drizzle with honey and sprinkle with kosher salt and red pepper to taste.

Weekend Recap-The Big D

So it's another iPhone camera weekend recap. I promise it's not replacing my DSLR but it's just so easy and good!

Orzo with Artichoke Pesto, Grilled Corn and Tomatoes

If the skirt steak and chimichurri is my new easy summer dinner, then this is my new summer go to dish-- Orzo with Artichoke Pesto, Grilled Corn and Tomatoes.  It's a great light dinner, side dish (with grilled chicken would be yum) or the perfect lunch.  Neither Andy nor I are big artichoke people-- love the flavor, not keen on the texture.  Well, this solves that problem since the artichokes are pureed in the pesto.


 
Orzo with Artichoke Pesto, Grilled Corn and Tomatoes
Adapted from Giada

Artichoke Pesto
1 (8-ounce) pack frozen artichoke hearts, thawed or 16oz jar of artichoke hearts in oil, drained
½ bunch flat leaf parsley
A few sprigs of fresh basil
½ cup chopped walnuts, toasted
1 lemon, zested and juiced
3 cloves garlic
Few glugs of olive oil
Salt and pepper to taste

Combine all of the ingredients in a food processor and pulse until combined.

Orzo with Artichoke Pesto, Grilled Corn and Tomatoes
4 ears corn
1 pint cherry tomatoes
1⅓ cups orzo

Prepare orzo according to the package directions for 4 servings (224g uncooked).

Shuck the corn and rub it with a little olive oil. Place the corn directly on the hot grill and cook for about 4 minutes, turning to grill all sides. After it's cooked, cut it off the cobs.

Cut the cherry tomatoes in half.

In a large bowl, combine the cooked orzo, corn and tomatoes. Top with pesto and toss until combined.

Summer Supper

We enjoyed a great dinner on the roof on Saturday, but this could easily be a week night dinner. I need to remember that skirt steak is the perfect match for a week night dinner. It doesn't have to be marinated and it cooks in 5 minutes.



Skirt Steak with Chimichurri
Inspired by Everyday Occassions

Half bunch of flat leaf parsley
Few basil leaves
2 cloves garlic
½ cup olive oil
4 tsp balsamic vinegar
½ lemon, juiced
1 tsp salt
½ tsp ground black pepper
¼ tsp red pepper flakes
Skirt steak

Combine all ingredients in a food processor and blend until combined.

Season skirt steak with salt and pepper.  Cook on a very hot grill for 3 minutes on one side, flip and 2 minutes on the other side.  Let rest for a few minutes before slicing, on the diagonal, against the grain. Serve chimichurri sauce over the steak.




Succotash
Inspired by Camille Styles

Corn, either frozen or fresh
Edamame, shelled
Cherry tomatoes, halved
Red bell pepper, diced
Vidalia onion, diced
Butter
Lemon
Salt & Pepper
Fresh basil

Have you noticed I'm not that great with measurements?  I'm fine with it for baking but cooking? Um, not so much.  I think it's because it doesn't really matter.  Really like edamame? Use a lot!  Prefer corn? Double up.

In a large skillet, melt some butter and saute the onions until translucent.  If you're using any frozen veggies (e.g. corn, edamame), add those and cook until heated through.  Add any fresh veggies (e.g. corn that's been cooked/grilled/boiled/baked, red pepper, and tomatoes) and saute until heated through.  Season with salt and pepper.  Right before serving, squeeze some fresh lemon juice over the dish and add fresh basil.