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4/16/14

In the Kitchen: Spring Onion Pizza


We make pizza at home at least once a month. It is a great way for us to unwind and spend some time together. Plus, we get to try any topping combination that calls our names. We mostly keep it simple with sliced tomatoes or olives, but sometimes it is fun to be experimental. I recently discovered the most delicious, and well priced, goat cheese from Trader Joe's and have been putting it on everything. Add a few spring onions for a touch of spring and a little prosciutto and you have a winning pizza combination.

Spring Onion Pizza

Basic Pizza Dough
1 28 ounce can crushed tomatoes
4 cloves garlic
1 tablespoon olive oil
1 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon red pepper flakes
1 tablespoon fresh basil
1/2 cup green onions, sliced
1/4 cup prosciutto, sliced
3/4 cup shredded mozzarella cheese
1/4 cup goat cheese

Method
Preheat oven to 500 degrees.

Follow Basic Pizza Dough instructions for making the crust.

Heat a saucepan over medium heat and add olive oil and garlic. Saute for about 1 minute until fragrant. Add crushed tomatoes and herbs and bring to a boil. Reduce and simmer for 15 minutes.

Top crust with desired amount of sauce, we normally use about 1 cup. Then, top pizza with cheeses, proscuitto and 1/4 cup spring onions. Cook pizza for about 5 minutes or until everything is browned and melted. Top with remaining spring onions.


4/15/14

Style: Classics Cargos

 Pants: Anthropologie // Shirt: Gap // Flats: J.Crew (similar) // Jean Jacket: Forever 21 // Bag: Kate Spade (similar

The fact that I own a pair of cargo pants is a little shocking. In college I dressed like a slob in t-shirts and shorts, but I never wore cargo pants because that was where all sensible Ole Miss kids drew the line. So I was a little surprised when I was drawn to them. I love their olive color that looks great with both stripped shirts and jean jackets, plus they are incredibly comfortable. I know I will be wearing these pants well into summer and fall. 






4/9/14

Cocktails for Two: Gingered Beer Cocktail


For the past few weeks I've been pretending it is warm outside. I wear sandals when I can and try to forgo my coat as much as possible. Though I can't quit indulge in my favorite summer treats like crostini and caprese salads, I can whip up a beer cocktail that reminds me of warmer days. The ginger and orange liqueur add an unexpected sweetness to the beer as well as a little tartness from the lime. This would be perfect on a hot summer day lounging by the pool, but for now I will drink it on my patio and patiently wait for the trees to bloom. 


Gingered Beer Cocktail 

1 2 inch piece of ginger peeled 
1/4 cup sugar 
1/2 cup water 
1 lime
2 tablespoons orange liqueur 
1 bottles of beer 

In a small saucepan combine ginger, sugar, and water. Bring to a boil and simmer until sugar dissolves. Strain into a measuring cup. 

Combine 1 tablespoon ginger sugar and orange liqueur into the bottom of a glass. Pour beer over the mixture and top with half a lime. Repeat. 



4/8/14

In the Kitchen: Almond Lemon Cake


We had our last snow of the season two weeks ago. I was lucky enough to have the day off from work so I got to enjoy it from the warmth of my apartment with my fuzzy slippers. For weeks I had imagined a perfectly fluffy almond cake. One that was both dense but crumbly at the same time and could be eaten any time of day. This final snow day was the perfect day to try my hand at an almond cake. This recipe wasn't exactly what I imagined, but it is tasty enough to share. I think adding 1/2 teaspoon of backing soda would help it rise and maybe another egg to add fluffiness. All in all, this cake satisfied my sweet tooth and had a wonderful almond flavor. 

Almond Lemon Cake 

1/2 cup sugar 
1 cup softened butter
1 teaspoon almond extract 
3 eggs, separated
Zest of 1 lemon 
1 cup sifted flour 
1/2 teaspoon salt 
1/2 cup powdered sugar 

Method: 
Preheat oven to 350 degrees. Butter and flower and 9 inch cake pan and set aside. 

Place butter and sugar in the bowl of an electric mixer and mix until fluffy and doubled in size, about 5 minutes. Add almond extract and lemon zest to butter mixture. Slowly add egg yolks one at a time and mix until fully combined. Add flour and salt in two batches and mix until combined.  

In a separate bowl, beat egg whites until soft peaks have formed. Carefully fold a third of the egg whites into batter, and repeat until finished. 

Pour batter into cake pan and bake for 15-20 minutes until slightly browned. Serve with a dusting of powdered sugar. 


4/7/14

Style: Dotting Around

Dress: Equipment (similar) // Blazer: Anthropologie // Loafers: J.Crew (similar) // Clutch: J.Crew // Sunglasses: Karen Walker

For the past nine years, March has always meant the start of spring. By late February daffodils would flood every corner of Mississippi and I knew tulips weren't far behind. Early spring in Mississippi was my favorite season. I loved the light green buds on bradford pear trees and being able to show bare legs early in the season. 

March in Virginia was shocking. We had two major snows at the end of the month which accumulated over five inches of snow, each. It was a hard adjustment for me, and because of this the blog suffered. I didn't feel creative and struggled creating posts. My outfits were not exciting, mostly a lot of this, and I didn't think they were worth sharing. 

But, the weather has finally warmed up and I think I have my groove back. I snapped these pictures last week on a truly beautiful day. This Equipment dress has quickly become a staple in my closet. I've paired it with sheer tights and booties for dinner with my husband and ballet flats for running errands. I know I'll be able to wear it into summer as well as next fall. 

Thank you to my readers that have stuck with me through the silence. I truly appreciate you. Cheers to a new season and fresh start!