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  1. Friday Fancies

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    Happy Easter weekend, friends -do you have any Easter holiday plans? I love Easter. We’re celebrating something so wonderful - the fact that Jesus saved us - and we don’t have to worry about the pressure of gifts/trees/crazy stuff that usually hinders us from celebrating this during Christmas. 

    I hope you have a wonderful weekend filled with baked ham, deviled eggs, friends and family!

    Here are some links for the long weekend:

    My new favorite pick-me-up.

    Or maybe I could just sneak myself into a real Braverman dinner

    I love a good shift dress. (All my friends would testify.)

    Simply amazing.

    Eight prints for Francophiles.

    The 22 most hipster foods on the planet (I’m laughing out loud.)

    Wut. Is. Happening. 

    There sitcoms go again, giving me unrealistic expectations about life - this time in the form of living costs

    Holly shared a post on her blog about these boxes and I’m drooling - it’s Birchbox in food form!

    HOLD THE PHONE.

    Loving these sandals to transition over from spring to summer!

    wish I had known about this earlier - it would have saved me a lot of tv spoiler grief.

    What’s your perfect lunch bowl?

    A beautiful LBD. 

    Southerners are basically royalty? - I’ll take it. 

    Cannot wait to try this new product from my trusty brand of foundation. 

    Pimento cheese biscuits - come to me. 

    Have a wonderful weekend! 

     

  2. Strawberry Cornmeal Custard Cake

    About a month ago, I bought Whole-Grain Mornings and since then haven’t been able to put it down. 

    The moment it arrived in the mail, I made a pot of coffee, grabbed my favorite page flags and went to town, marking just about every recipe in the cookbook. 

    When I found this recipe, though, I knew I had to drop everything and make it. The actual recipe calls for huckleberries, but Megan said any berry worked fine. I had just picked up a basket of strawberries from the market, so strawberry cornmeal custard cake it was going to be. 

    Let me tell you, there are few things better than slow mornings with this album playing and this custard cake lying on your plate with a drizzle (or glug) of maple syrup. Try it this weekend - you’ll be happy you did. 

    Strawberry Cornmeal Custard Cake (from Whole-Grain Mornings)

    you’ll need:
    3 tablespoons unsalted butter, plus more for buttering pan
    3/4 cup oat flour
    1 cup cornmeal (I used this brand )
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    2 eggs, beaten
    1/4 cup sugar
    1 teaspoon salt
    1 1/2 cups whole milk
    1/2 cup buttermilk
    2 teaspoons finely grated lemon zest
    1 1/2 tablespoons white vinegar
    2 teaspoons pure vanilla extract
    1 1/2 cups strawberries, diced 
    3/4 cup heavy cream
    Maple syrup, for serving

    Preheat your oven to 350 degrees and butter a deep dish pie pan. Place the buttered dish in the oven to warm while you prepare the batter for the cake. 

    Melt butter in a small dish and pout into a large mixing bowl to cool. In another bowl, whisk flour, cornmeal, baking powder and baking soda. 

    Add the eggs to the bowl with the butter and whisk to combine. Add sugar, salt, buttermilk, lemon zest, vinegar and vanilla and stir. Add the flour mixture slowly, whisking continuously. Stir until the batter is smooth. 

    Remove the pie dish from the oven and place on a cookie sheet. Add berries to bottom of the pan in an even layer (it’s OK if you have multiple layers, just make sure it’s even). Pour batter on top of the berries. 

    Here’s the tricky part. Slowly (and I mean slowly) pour the heavy whipping cream into the center of the batter, and, being careful not to stir or jiggle it, slide the pan into the oven. 

    Bake until golden brown, about 50-60 minutes, or more if it’s humid or rainy outside. I made it when it was rainy and it took about 68 minutes. You want it to be golden brown and the center to be dry when you touch it but slightly jostles when you lightly move the pan. 

    Cool for at least 15 minutes to allow the custard to be firm. Serve warm with maple syrup.

     

  3. Everywhere // Fleetwood Mac

    Do you have bucket list concerts? The artists you simply have to see or else your musical development wouldn’t be complete? 

    Fleetwood Mac’s at the top of my list. Along with Justin Timberlake, Coldplay, Elton John, Carole King and Vampire Weekend - you know, the classics. 

    Last week, I heard that Fleetwood Mac is touring again (screamed on the inside), but I also checked on ticket prices and noticed the nosebleed section ones are priced in the ballpark area of $200 (cried on the outside.) 

    Needless to say, unless I’m one of those call in winners on the radio (maybe because I’m the only one who still listens to the radio I’ll win?!), a car jam session with Stevie and friends will have to do. 

     

  4. Peas and Carrots Alfredo

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    "Me and Jenny goes together like peas and carrots."

    Forrest couldn’t have said it any better. Peas and carrots are meant to go together, and the same goes for this pasta and you. 

    The fresh ingredients meld together and create a perfect springtime dish that’s still comforting and cozy (with all of this weird cold weather, we could use a little cozy!) Adding chicken to it would make it delicious, but the original way is simple and satisfying on its own. 

    Peas and Carrots Alfredo (adapted from The Smitten Kitchen Cookbook)

    you’ll need:
    1/2 lb small pasta shells
    1 cup fresh shelled peas
    1/2 cup shredded carrots
    1 cup heavy cream (more for thinning)
    3 tablespoons unsalted butter
    salt and pepper, to taste
    1 tablespoon finely grated lemon zest
    1 1/2 cups Parmesan cheese (grated or shaved)

    Bring a large stockpot of water, salt and a dash of olive oil to a boil. Add the pasta and cook according to the package’s directions. Add peas and carrots to cook during the last 30-45 seconds of cooking time. Scoop out 1/2 cup of cooking water and set aside. Drain the pasta and vegetables. 

    Rinse and dry out the pasta pot and add the heavy cream. Bring it to a simmer and cook until reduced, about 4 minutes. Be sure to stir frequently. Add the butter and stir until melted. Add the lemon zest, and season with salt and pepper. 

    Take 1 cup of Parmesan and combine with the butter mixture, stir until smooth. Toss the mixture with the pasta and vegetable mixture, cooking for about 2 minutes, or until the sauce has thickened. 

    Add reserved pasta water as needed to thin the sauce. Divide pasta into bowls and garnish with remaining Parmesan cheese. 

     

  5. Friday Fancies + Buyer’s Remorse

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    See those pretty Easter-colored M&Ms up there? Those are the result of the checkout line waiting game. (Happen to you, too?) I always seem to purchase a pack of gum, magazine or candy while I wait at Target. I’m a marketer’s dream! 

    I had buyer’s remorse as soon as I returned home because I had bought peanut butter M&Ms, not peanut. I was distraught, but in my distress I have eaten almost the entire bag alone so there’s that. 

    All that to say I hope you have a very happy weekend - and make sure you know that even if the M&M bag is yellow, it might not be those dreamy peanut M&Ms (but they’ll still be good anyway. I mean, it’s a bag of M&Ms - how could they not be?)

    Because transitioning isn’t my strongest suit…

    Easter lunch menus for any cooking style. 

    Speaking of Easter, this Beatrix Potter-themed Easter party is everything. 

    My talented friend Stephanie just started a floral design company and I have my eyes on this succulent wreath!

    Just registered for this cookbook signing, and I’m fangirling all day every day until I meet him. 

    I think it’s the Auburner in me, but navy is a neutral in my opinion - I especially love those drawer knobs!

    What do you think about this cafe’s decision? 

    Loving these wallpapers for all of my tech accessories.

    I think these were crafted from my dreams. 

    As if I needed a reason to want to watch the Disney channel. 

    Allergies have gotten the best of me this spring - looks like I need these survival soups ASAP.

    Wait a minute, why am I not living in one of these towns

    I’m a sucker for coffee table books

    Teaching Luna how to do this is my weekend goal. 

    I’m always trying to explain the beauty of boiled peanuts to people in Texas.  

    Because I’m already thinking about Cinco de Mayo

     

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