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Happy Friday...

Spaghetti with Mushrooms, Spinach and Smoked Gouda...


Have you ever seen the movie, 'She's The Man' with Amanda Bynes and Channing Tatum? It's a modern take on Shakespeare's Twelfth Night, about a girl who dresses and acts like a boy in order to compete on her school's men's soccer team.

Although, that's not the point. The point is, the main character {Amanda Bynes} tries to win her love interest {Channing Tatum} over by gifting him with a wheel of gouda cheese... it's a hilarious movie, one of which seems to keep mysteriously disappearing from my DVD collection... I tell ya, my friends apparently do not understand the term borrow...




Spaghetti with Mushrooms, Spinach and Smoked Gouda...
serves 6
  • 12 ounces spaghetti
  • 1 tablespoon olive oil
  • 2 10 oz cans sliced mushrooms
  • 1 small red onion, sliced
  • 1/2 cup dry white wine
  • kosher salt and black pepper
  • 16 oz frozen spinach
  • 8 oz smoked gouda (or other cheese that will melt well – mozzarella, brie, or monterrey jack would all work well)
  • 8 oz meat, cooked and chopped (optional, I used leftover spiral sliced ham)

Preparation

  • Cook the pasta according to the package directions.
  • In another pan, heat the oil over medium heat about a minute and then add the onion and mushrooms, cook about 5 minutes until onions are soft. Add the wine, ½ teaspoon salt, and ¼ teaspoon pepper and cook about 5 more minutes
  • About a minute before the pasta is done, add the spinach to the pasta pot to thaw it.
  • When the spinach is thawed, run the pasta and spinach through a strainer and reserve 1/2 cup of the pasta water.
  • Put the pasta and spinach back in the pot.
  • Toss the pasta with the cheese and reserved pasta water until the pasta is coated. Stir in the mushroom mixture and meat if you’re using it.
{recipe/photos via morgan norris}

enjoy...

Oh Darling...





Hallway Happiness...

So often, I see homes where each room is decorated to perfection, but the hallways leading to those rooms have been completely neglected. Some feel that decor or design in a hallway will make the space look smaller than it already is... I disagree.

Even though a hallway doesn't need extravagant decor to be beautiful, here are some breathtaking passageways to inspire your inner interior decorator/architect...

{via pretty stuff}
{via}
{via decor pad}
{via untitled}

{via ffffound!}
{via awesome spaces}


Adele {Someone Like You}

I'm in love with the simplicity...

Homemade Pretzels...


I am absolutely that girl who eats an entire bag of pretzels in one sitting. I'm not sure why, I think I just lose track of when I had my first pretzel, and all of a sudden I'm 73458 pretzels in {gross exaggeration of course, it's more like 72365...}. So, while I was effortlessly consuming my weeks worth of calories in about ten minutes, I thought to myself, 'why don't I start making my own pretzels', then I can at least monitor my unintentional inhaling of carbohydrates with some kind of unavoidable portion control...




Homemade Soft Pretzels


  • 1 1/2 cups warm (110 to 115 degrees F) water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast
  • 22 ounces all-purpose flour, approximately 4 1/2 cups
  • 2 ounces unsalted butter, melted
  • Vegetable oil, for pan
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • Pretzel salt



Preparation

  • Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
  • Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
  • Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan.
  • In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces (or 16 if you want smaller pretzels). Roll out each piece of dough into a 24-inch rope (12 inch for smaller pretzels). Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
  • Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula.
  • Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt (I chose to omit the pretzel salt since I usually just pick this off anyway. I think the pretzels are salty enough on their own.) Bake until dark golden brown in color, approximately 12 minutes (or 6-7 minutes for smaller pretzels). Transfer to a cooling rack for at least 5 minutes before serving.
{recipe/photos via kirbie cravings}


enjoy...

Your daily dose of lace...


Lace is so charming and delicate; It has so much personality and character. Whenever I see lace, it immediately brings me back to my childhood... 'The Secret Garden', my great grandmothers living room, my fancy party dress...



{via roost}
{via pinterest}
{via martha stewart weddings}
{via anthropologie}
{via deep dark africa}
{via hapa studio}
{via 365slojd}

{and of course... my fancy party dress!}


Lace gloves, lace dress, lace tights... seven was a good year.


Cricklewood Chocolates...


Tantalizing truffles from Cricklewood Chocolates...

{wild hibiscus flower and white chocolate truffles}

{dark chocolate beetroot and vanilla truffles}

{dark chocolate dipped caramel figs}

{white chocolate butternut pumpkin and cinnamon truffles}

For the birds...


I will always be partial to designs involving black bird silhouettes. I want to say it's the simple and carefree design that attracts me, but I honestly think it's simply one of those things that I love for no good reason...   

{via decor4all}
{via visualize}
{via visualize}

{via design connected}
{via night owl notions}
{via frosted willow}
{via La Bella Bungalow}

Your daily dose of polka dots...


There's something so child-like about polka dots...

{I can't imagine ever being in a bad mood with polka dots all over my walls}

{via southern living}
{via Pinterest}
{via swiss-miss}
{via vintage home}

{via adore by chloe}
{via pinterest}
{via southern aisle}

Packaging Spotlight {Creencias Organic Tequila}

I'm a sucker for good product packaging... I was the kid that picked my cereal based on the prettiest box, my library books based on the most eye-catching covers and to this day, I still judge the quality of a product based on the quality of the label { I know, I know...}.

When I found this packaging for Creencias Organic Tequila, I fell in love. I feel as if the label was designed by Jimmy Buffett and handwritten by Ernest Hemingway... It puts me in Key West, sitting on a creeky old porch, overlooking the ocean...

{if I drank tequila, I would drink you, beautiful bottle of Creencias Tequila}





{photos via the dieline}

Goat Cheese Stuffed Cherry Tomatoes...


Crab stuffed mushrooms are my go-to appetizer for family dinners, dinner parties, holidays and the like... They're so small but filled with so much flavor. While in search of a new crab stuffed mushroom recipe, I came across this delicious recipe for goat cheese stuffed cherry tomatoes from en petit chef


{goat cheese is an amazing flavor... you must try it, if you haven't already...}


{via en petit chef}

Goat Cheese Stuffed Cherry Tomatoes

  • 1 dozen cherry tomatoes
  • 4 Oz. Goat cheese
  • 1/3 Cup Greek Yogurt
  • 1/4 tsp prepared horseradish
  • 1 small garlic clove
  • 2 tbsp fresh minced basil
  • 2 tbsp fresh minced chives
  • A dash of salt
  • Freshly ground pepper


Preparation
  • Begin by slicing the tops off of the cherry tomatoes and using a melon baller, scoop out the seeds and pulp.
  • In a mixing bowl, combine goat cheese, Greek yogurt (which helped to loosen the cheese up a little bit, though sour cream, or a splash of buttermilk would work equally well), prepared horseradish (to taste), one small garlic clove (which I grated on a microplane zester), minced fresh basil and chives, a dash of salt and freshly ground black pepper. 
  • Load the cheese mixture into a zip lock bag, snipped off the corner, and “pipe” the filling into each of the tomatoes. (Depending on the size of your tomatoes, you should be able to fill about a dozen or so.) 
  • The tomatoes are beautiful served on a bed of fresh chives (splayed out “pick up sticks” style), and garnished with either more fresh chives or a chiffonade of fresh basil, and the tiniest sprinkling of pimentón.


enjoy...

Book Smart...


So much history in these walls...

{via bookshelf porn}
{via seattle land use code}
{via thebowtielife}
{via House Beautiful}
{via wordsforyoungmen}
{via apartment therapy}