Girl's night in.

Please note that the "girl's" is singular. Yes. Singular. As in: just one.... all alone.... by herself..... ahem....myself.

Richard is out of town (tear.)

I have the house to myself. Wahoo..... I get to take out the trash, water the garden, and walk/ try not to kill four dogs for an entire week by myself.

So, clearly I am cooking for one.... which looks like this:

Simple baked sweet potatoes and roasted asparagus 

with roasted shallots and a maple balsamic reduction sauce.

Looks really healthy, right? 

You would think when I am not cooking boy food (lamb chops, steak, pasta etc....) that I always feast on nutritious meals as pictured above........

Um, last night I ordered Dominos. Just saying. 

Simple Baked Sweet Potatoes

Ingredients:

Sweet potatoes

Cinnamon

Sea Salt

Olive oil

Yep. That's it. 

Method:

Slice sweet potatoes about 1/4 inch thick. Toss in olive oil and sprinkle with salt and pepper. Bake 45 minutes or until golden brown. Turn 1/2 way through cooking. 

Maple and Balsamic Reduction

Ingredients:

1/4 cup maple syrup (the real stuff)

1/4 cup +2 tbsp balsamic vinegar

salt and pepper

Method:

Combine ingredients in a small saucepan over medium- high heat. Bring to a simmer and let bubble for 3-5 minutes until reduced by 1/3. Season with salt and pepper. 

I usually put this sauce over steak, but it was delicious drizzled over asparagus. 

Also wonderful for a night in: Stags Leap Petite Syrah (it comes is a half bottle!)

Favorite. Wine. Ever. 

Pumpkin and gingersnap ice cream.

Yes, you read correctly.... I am in heaven, too. I just ate it for breakfast.

FALL IS HERE!

Thank you, Katie.

It is still 85 degrees out...... but hey, there is a very slight breeze! (yay....)

Fall means cinnamon scented brooms (there is already one sitting next to our fireplace that I purchased after several glass of wine) the start of holiday baking.... you know- the kind that allows your's truly to bake 6 pies in one day, crunchy leaves, pumpkins, and peacoats. All of my favorite things. 

In normal parts of the world, fall also means chilly weather, but alas, in CA (as noted above) we are expecting highs in the 80's next week, so pumpkin pie seems a little gauche, don't you think?

pumpkin and gingersnap ice cream.

I am NEVER one to toot my own horn, but this is seriously one of the best ice creams I have ever had, let alone made. I woke up thinking about it.......If I wake up thinking about anything other than a bagel and cream cheese- you know it's really good. 

Ingredients:

2 cups of heavy cream

1 cup milk

1 cup pureed pumpkin pie filling

1 cup brown sugar

1/2 teaspoon ground ginger

3/4 teaspoon cinnamon

1/2 teaspoon salt 

3/4 cup roughly chopped gingersnaps (I used Whole Foods 365 brand and they worked great! You don't want them too soft or else they will use dissolve.) 

Method:

Whisk all ingredients, except the gingersnaps, in a bowl until sugar is dissolved. Pour into an ice cream maker and follow manufacturers instructions. About 3 minutes before the ice cream is done, add the gingersnaps into the machine. 

Freeze for 2 hours before enjoying..... and by enjoying I mean trying with all your might to not eat the entire quart in one sitting. 

Banana Bread

Ok, this is the last "since we got engaged" post for a while...... maybe.
But.... since we got engaged I have been on this "look at me, the perfect fiancé" kick. Seriously- up in the morning making eggs, being nice to our stupid fourth child dog that bites my ankles, trying not to leave wet clothes in the washing machine for four days until they are moldy.... you know, the normal stuff.

I am a feminist's dream.

So, this morning I woke up with the grand idea of baking banana bread to go with our A.M. coffee.

It's really the best feeling when you slave over a hot oven and then use all of your strength to make french press coffee just to find out that SOMEBODY doesn't like banana bread. Who doesn't like banana bread?
I am re-evaluating my trust for this man..... doesn't like banana bread- psh! Banana bread is delicious. My sister is pretty much named after it.
(Love you, Hannah Banana.)

mid morning snack..... all to myself. 

Banana Bread 

3 1/4 cups flour

2 tsp baking soda

1 tsp cinnamon

1 tsp salt

4 large eggs

2 1/3 cups sugar

1 cup vegetable oil

2 tablespoons butter, melted

3 cups mashed, very ripe bananas (about 6 bananas)

1/4 cup creme fraiche

2 teaspoons vanilla

Method

Beat together eggs and sugar until pale yellow and ribbons begin to form, about 10 minutes. Add oil, butter, bananas, creme fraiche, and vanilla. In a separate bowl combine flour, baking soda, cinnamon, and salt. Fold dry mixture into banana mixture and mix until just combined. 

Divide batter between two loaf pans and bake at 350 degrees for about 1 hour 15 minutes or until golden brown. 

Yield: 2 loaves. 

Bridesmaid Brunch

It just so turns out that getting married (in 491 days) gives you a pretty good excuse to throw lots of fancy engagements to celebrate yourself (and your groom to be... I guess.)  I LOVE THIS. 

Last weekend I threw what I would like to congratulate myself and call "The Prettiest Brunch Ever."

I had my bridal party over, minus my pretty little sister (Hannah you were very missed,) for mimosas and mid morning appetizers to ask them to do everything I say for the next year or so. 

Tips on throwing a perfect brunch:

1. Keep the preparation simple so that you have more time to drink champagne with your friends. 

Yep.... that's my only tip. Lot's of pretty, chilled appetizers that pair perfectly with bubbly. 

....And I guess to use the plates that you don't let your fiancé eat off because they make the table look pretty

Note: Pretty table= important..... maybe even more important than the food because, let's be honest, after 4 glasses of champagne to celebrate yours truly....... the only thing any one remembers are the pictures. 

Watermelon salad with fresh mint and feta cheese.

Asparagus tossed in a bacon and sherry vinaigrette.

Prosciutto with melon.

2 bottles of champagne. 4 friends. 1 hour. totally acceptable. 

Pistachio cupcakes with cream cheese frosting. 

French baguettes and brie cheese. Heaven. 

I am so blessed to have such lovely friends to celebrate with!

Pistachio Cupcakes

1 box yellow cake mix

1 box instant pistachio pudding

4 eggs

1 cup sour cream

1/4 cup oil

1/4 cup water

This is the easiest recipe on earth. 

Combine all ingredients. Fill lined cupcake pan 3/4 full. Bake at 350 degrees for 45 minutes until a toothpick comes out clean when inserted. 

Cream Cheese Frosting

1/4 cup butter

i package of cream cheese

1 tsp vanilla

2 cups powdered sugar

Combine all ingredients and whip until light and fluffy with a kitchen aid mixer (or a hand mixer.) You could do it by hand, by I think that's self abuse. 

Engagement Chicken...... part two.

It has now been 8 minutes of me staring at this blank screen because It has been so long since I blogged (43 days) that I don't know where to start, how to apologize to my 7 followers, or how to stop being so damn distracted by the fact that now when I type all I see is a big shiny diamond on my finger.

It's true......

Exhibit A. He put a ring on it. 

So, I now blog to you as an engaged lady (who may or may not be about 5 pounds heavier from a 2 week vacation in the south where everything is delicious.)

I am engaged. I have a fiance..... I am a fiance. 

Where to start...?....?

A. Let me say it one more time.

I am engaged. Richard proposed while we were in Myrtle Beach, which was the last place that his grandmother wore the stunning antique ring that is now on my finger. I have since been in a whirlwind of bridal magazines, engagement parties, and butterflies. I get to marry my best friend.

B. I spent 2 wonderful weeks in the south. 

I have now been to North Carolina,  South Carolina and Tennessee...... Charlotte, Myrtle Beach, Blowing Rock, Charleston and everywhere that serves fried green tomatoes in-between. I met Rich's family and couldn't be more blessed that I get to now call them my family. 

(let's see how much more I can gush....)

C. I ate at Bon Appetit's "Best New Restaurant in America." 

OMG- finally something that has to do with food! I pulled the "....but I'm a chef" string while we were in Charleston and actually got a table at Husk. We got a table and I, sick as usual, lost my taste buds and even after two shots of moonshine (Rich said it would clear my sinuses, I think he just wanted to get me drunk) I couldn't taste a damn thing. However, the food looked amazing and R said it was fantastic. 

D. I graduated Culinary School. 

Thank God. As wonderful as Le Cordon Bleu was, I am so happy to be done. I am also happy to remember when it feels like to be rested and wake up when the sun is actually out. 

I think that just about summarizes the last month...... making this is the point where I would usually stop bragging and start blogging about some great new recipe that you have to try. A recipe with some smart ass remark about food would be paired with a cute picture that I took on my iPhone and would try to pass off as artistic, but everyone knows I just took it in hipstamatic.......

Big problem.

All of the 2,369 photos of food that I have taken over the last 6 months and promised myself I would eventually blog about- GONE. All of my photos of southern food that would have made you melt like the butter that they were made with- GONE. My iPhone.... GONE. 

Note: Do not leave your iPhone in your shopping cart at Whole Foods. UGH. 

So my dear readers (or..... 7 followers, my mother, and a couple a Facebook friends) we are starting from scratch. No backlogged recipes or photos from April that I am going to pretend were form the night before....... from here on out it's all new recipes, fresh pictures, and more than one blog entry per month. Promise. 

PS. We are now officially The Brady Bunch.... of dogs.

yes..... 4.