Friday Afternoon Round Up


Scary Easter Bunny pics

8 creative Easter eggs.

Perfectly timed photos – unfortunately, the cynic in me thinks a lot of these were photo shopped. Cool nonetheless.

What it is like to go to college in Boston.

Legalize Gay Marriage or we’ll Marry your Girlfriend

Who is your favorite cereal mascot?

Horizon rainbows.

This is beyond weird.

Love these plates.

Imagine jumping into the middle of this.

Grown  up spaghettios? Yes please!

New York City Moment


Yesterday I had a lengthy text conversation with my friend Lucy. The subject of our conversation was something that only happens in NYC:

Lucy: I have been going to Yoga and yesterday I had a crazy NYC moment.

Me: What?

Lucy: Before the class started I thought ‘wow this is a full class…‘ Then the instructor walked in and I thought ‘Oh, she is pretty and definitely has a blow out. Kind of weird if you are teaching yoga, but hey, it’s New York.‘ Then she introduced herself and I though ‘what a pretty name. Where have I heard that before?‘ Then halfway through the class I was like ‘shit!‘ and almost fell out of my pose because I realized that this was my yoga instructor:


Hilaria Baldwin!


Only in NYC…

Coffee Tasting

A few weeks ago, Matt and I went over to our friend’s office to do a coffee tasting for a line of coffee that he did some marketing work for. Lamill Coffee is a boutique coffee roaster that takes coffee very seriously. They view coffee like fine wine: coffee has notable vintages, is aged, has narrow growing parameters, and most importantly, has the depth and character of a fine wine. And they are on a mission to serve the best coffee in the world.

Matt and I were luck enough to taste a few different beans,  all freshly ground and brewed, as we learned all about coffee bean regions, roasting techniques and the proper way to brew coffee. It was definitely an educational and caffeinated experience!













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You can find Lamill coffee at either of their two boutique stores in LA, at the Four Seasons or buy the beans online and roast in your own home!

West African Peanut Soup

While eating home cooked family dinners was a huge priority in our household, I wouldn’t say we were exposed to a diversity of flavors and dishes. We were definitely a chicken 4 ways, type of family.

(Mom, before you start getting upset, keep reading)

I would say that at best I was a “picky eater.” I didn’t have much of an appetite for anything healthy/of substance so whatever my mom put in front of me, half of it went to the dog and another quarter found its way into my napkin and then into the garbage.  My parents weren’t the type to make me something else if I didn’t like what we were having – that being said, they didn’t want me to stave either. My mom came up with a brilliant solution – something I will definitely incorporate into our family planning once we have kids. Every week before doing our big grocery shopping, everyone had to pick 1-2 meals that they would like the following week. My dad would normally request classic manly dishes, like pork chops and potatoes or something from his own mother’s recipe index like Swedish meatballs (and he would even do the cooking at least once a week – his specialty being a spicy chicken dish). My sister would request a whole variety of things like ham and scalloped potatoes, lobster (which I REFUSED to eat), burgers on the grill, fajitas, stir fry and corn on the cob. My mom would fill in the week with staples like chicken & vegetables and soups in the winter.

Unfortunately, for everyone else in my family – I was allowed the request meals as well. I had 3 solid meals that I would request on a rotating basis : spaghetti (with plain marinara sauce, preferably Prego and caesar salad (still to this day, my all-time favorite meal), hamburger helper (I really liked the little glove spokes-thing) or breakfast for dinner, which would manly consist of waffles. And that was it. And whenever we had one of those three meals, I would eat more than all other meals combined. Unfortunately, not everyone else felt that way.

As I’ve grown older, I’ve become more adventurousness with my eating. And thanks to Pinterest, I’ve even ventured outside of the classic american style of cooking. And living in NYC, with a little effort you can find nearly any ingredient (and when in doubt, there is always Amazon).

Last night, I decided to make a new soup recipe: West African Peanut Soup – I know, who would have thought a girl from New Hampshire who hated nearly every meal put in front of her would become such an adventurous cook! Well, I will let you in on a little secret, it wasn’t that diverse. The main ingredient I used was good old fashioned Skippy peanut butter!

The recipe comes from Cookie + Kate a vegetarian focused cooking blog.

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Vegetarian West African Peanut Soup

Prep time:  10 mins (this took me a little longer since I’m a slow chopper!)
Cook time:  35 mins
Total time:  45 mins
Serves: 4 large servings

Creamy and comforting, spicy vegan soup with West African origins. Made with a simple combination of peanut butter, tomato paste and collard greens, this soup comes together quickly and would be a great weeknight meal. If you love spicy flavors like me, don’t hesitate to use liberal amounts of ginger and garlic.

  • 6 cups low sodium vegetable broth
  • 1 medium red onion, chopped*
  • 2 tablespoons peeled and minced fresh ginger
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 bunch collard greens, ribs removed and leaves chopped into 1-inch strips
  • 3/4 cup unsalted peanut butter (chunky or smooth)
  • 1/2 cup tomato paste, or 1 cup canned crushed tomatoes**
  • Hot sauce, like sriracha (AKA rooster sauce)
  • 1/4 cup roughly chopped peanuts, for garnish
  1. In a medium Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
  2. In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl.
  3. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well.
  4. Stir in the collard greens and season the soup with hot sauce to taste.*** Simmer for about 15 more minutes on medium-low heat, stirring often.
  5. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts.

*The red onions at the grocery store did not look so hot, so I used a yellow onion instead
** I used tomato paste
*** I had to add a lot of hot sauce to get the kick I was looking for
Since I am not a vegetarian, I would probably add in some chicken the next time I make it. That being said, it was very filling, as I served it over brown rice.

So get out there and start expanding your recipe index. I promise you – it isn’t as difficult as you might think. And the payoffs are delicious!

And Mom, thanks for putting up with my limited culinary interests as a kid!


Life Coming Full Circle

This past weekend Matt and I traveled down to the great state of Texas for a lovely wedding. Honestly, I can’t get enough of weddings – I love everything about them. It was a fantastic weekend, topped off by the fact that I got to visit one of my best friends Noelle  and her super cute and fluffy dog (oh yah, and her husband Justin – but clearly he is 3rd in line in importance).

The last time I visited Noelle I helped her and Justin buy new kitchen appliances for their condo. It was so much fun going to the big warehouse full of dishwashers, refrigerators, microwaves and laundry machines. We walked around finding the best stainless steel appliances that, when the time came for them to sell their places, it would be “updated.” I remember leaving that weekend thinking how grown up N & J seemed, living this lovely suburban life that I knew nothing about.

Well fast forward 4 years later to the present. Instead of looking for appliances this past weekend, I was helping Noelle get her condo ready for a showing. That’s right – after living in Dallas for over 5 years, she is finally moving back to the Northeast!



So hopefully all of those updates that I got to be a part of 4 years ago will pay off and their condo will sell quickly, because I can’t wait to have her (and Justin) closer to me!



Look how much fun we are having together!
See, look how much fun we are having together!

Can’t wait to take everything I’ve learned from HGTV and put it to use in your next home. Here’s hoping for a “fix-er upper”!

Coconut Curry Chicken Soup

Last night I made the most amazing soup. I know, everyone who blogs about their food says that, but this time, I really mean it.

I found the recipe on Pinterest – my source for everything from recipes, to DIY projects, to even workouts. The original poster was Bev from BevCooks. I had never been to her blog before – which is what is so great about Pinterest. You are constantly finding new and exciting bloggers. In her post she goes on and on about how easy and delicious this soup is. Almost to the point where I was like “Already already Bev – the soup can’t be that amazing!”

But I was wrong. It is that incredible. via BevCooks)

Coconut Curry Chicken Soup:

Makes 4 large servings 

*3 Tbs. red Thai curry paste (or more or less depending on your heat preference)
* 2 (14 oz) cans coconut milk
* 1 cup chicken stock
* 1 tsp fish sauce
* 1 red bell pepper, sliced into 2-inch strips
* 1 cup snow peas
* 1 cup frozen peas
* 2 bundles vermicelli noodles
* 2 cups cooked shredded chicken
* 1/2 cup sliced scallions
* 1 sliced chile, for garnish (optional)
* juice of one lime
* coarse salt

My Notes-

fish sauce: I couldn’t find fish sauce, and to be honest, it sounds gross so I left it out
vermicelli noodles: I used pad thai noddles because that is all I could find
shredded chicken: I used pre-cooked Perdue short cuts because when you are cooking dinner at 9pm after working for 10 hours and working out, that is allowed. I did my best to shred the pieces with two forks.
scallions: I didn’t have these
chile: I opted out. I had a jar of chilis in my fridge, but when I opened it, all that remained was the juice
Bring a large pot to a medium-high heat. Add the curry paste with 1/4 cup coconut milk; whisk until smooth.

  1. Add the rest of the coconut milk, chicken stock and fish sauce. Stir until combined.
  2. Add the red bell pepper, snow peas, peas, vermicelli noodles and chicken. Toss in a good pinch of salt.
  3. Bring to a boil, reduce heat and simmer on medium for about 8 minutes, until the noodles have softened.
  4. Add half the lime juice, stir and taste. Need more salt? Add it.
  5. Serve soup garnished with scallions and chile pepper and remaining lime wedge.

I promise you – the soup is good and it is easy.

Thanks Bev for this wonderful recipe.