Tuesday, April 19, 2011

Tuesday Food Day

Hummus with Green Goo

Hummus with Green Goo

Let me start by saying, I had this hummus this weekend at a friend's house, and it is by far one of my all time favorites!!!  That green goo on top makes it-looks bazaar but tastes amazing!  Going to the store tomorrow and stock up on ingredients!  I forgot how much I love hummus.  You?

This recipe below came from  101 Cookbooks.  
Check it out.

Hummus with Green Goo

This hummus keeps nicely, refrigerated, for a few days, but is best served at room temperature. As Heidi notes in her recipe, the hummus might thicken in the refrigerator. If this happens, you can simply thin it with a splash of water. Adjust with salt and lemon juice if needed as well. If you are sensitive to heat, you can deseed and devein the jalepeno.
1 pound / 453 g dried chickpeas, soaked in water for at least 4 hours, drained ( I think you could use canned and it would work fine) 

1 teaspoon baking soda (don't need if using canned)
1 cup water
scant 1/2 cup freshly squeezed lemon juice
1 1/2 teaspoons fine grain sea salt
1/3 cup / 80ml tahini
Green Goo
1/4 cup Italian parsley
1 jalapeño, destemmed
1 large clove garlic
scant 1/2 teaspoon fine grain sea salt
2/3 cup / 160 ml extra virgin olive oil
In a large pot cover the chickpeas with 2 inches of water. Bring to a boil over medium heat. Add the baking soda, and reduce the heat. Simmer, skimming any foam from the surface, until the chickpeas are soft but still structured, roughly an hour. Drain.
Place 4 cups / 1.5 pounds / 650 g of the cooked chickpeas in a food processor. You can set aside any remaining chickpeas and have them as a snack or use them in a stew or soup. To the food processor add the water, lemon juice, and salt. Process for three minutes or until completely smooth. Scrape down the sides of the bowl once or twice along the way. If you like your hummus thinner add more water a small splash at a time. Add the tahini, process one more time. Taste and adjust the seasoning, add more salt or lemon juice if needed. Transfer the hummus to a serving bowl.
To make the "green goo" rinse out the food processor bowl, and use it again, and if you don't have a food processor, you can certainly do a hand-chopped version. Pulse the parsley, jalapeño, garlic, and salt in the food processor. Slowly drizzle the olive oil into the mixture while the processor is running, until an green emulsion is created. Transfer to a jar, taste, and adjust the seasoning.
Drizzle the hummus generously with the green goo. I realize now, I didn't use nearly enough in the photo up above.
Serve with pita chips, crackers, flatbread, or toasted lavash.
Makes 4 cups of hummus.
Adapted from Insalata's Mediterranean Table written by Heidi Insalata Krahling ofInsalata's Restaurant in San Anselmo, California.

Monday, April 18, 2011


I first wanted to introduce you to my super talented college buddy, Emily, who is one of the most impressive artist's I know.  She is not only the most amazing photographer but also the most fun, beautiful, silly, upbeat, quirky, hilarious, FULL OF LIFE person I know!!  She has a passion for what she does because I think she finds a connection to each individual she photographs.  Here is a little excerpt from her blog.

"i am a natural light photographer specializing in families, children & weddings. i love finding connections between people, be it children and their siblings or a bride and a groom. moments are fleeting--my hope is to step in and catch the moments before they are gone..
i began a personal blog 'looking for lulu' over four years ago, so i have been documenting my families life for quite awhile. this space will continue what i started at my previous blog: a place to share/record bits of our little lives. it will also be dedicated to the occasional sneak peak from photo sessions and weddings. i know from experience that blogs have a way of changing direction over time. so we will see."

Her precious and most vivacious girl Lulu

In college, we went abroad to Italy one summer to participate in an art program and that's where I really saw how incredibly talented this girl was!  Not only does she rock the pastels and the paint brush (she used to be a child's pastel portrait artist) but her ability to capture a moment in time with a camera is right on.  Take a look here at her blog and portfolio and you will see what I mean.

  So, enough of my rambling.

 I wanted to share her  recent RV trip she went on with her little girl Lulu and her sister's family a few weeks back.  Heartfelt and Hilarious.  Maybe because I have a connection with Emily did I feel this way, but my heart skipped a beat  when I viewed this little movie of her trip with the fam.  Kinda makes you want to go out and rent one doesn't it?   Hope this will bring a smile to your face as it did to mine:)

 Kings of the Road
click here and you can watch the video

Wednesday, April 13, 2011

High Gloss Magazine Giveaway

Have you checked you the most recent giveaway over at High Gloss Magazine?  You should!  They are giving away a personalized, extra large canvas tote  from IOMOI!!!!  It carries a value of $198....how great is that?!!!! 

Iomoi Giveaway

Which design would you pick?

Tuesday, April 12, 2011

Tuesday Food Day

Why is Tuesday SO hard for me to get a post up????  Well, this is bound to appear sometime Wednesday but just wanted to share one of my most favorite and easiest meals!  This here is a Naan bread pizza.  Have you ever tried Naan bread?  It's an Indian flat bread and perfect for "pizzas, wraps or naanwiches" according to the package.  I get the whole grain Naan bread-it makes me feel like I am being healthy!!  They are carried at most grocers, including Costco where you can buy a package of ten for just over $4.00 FYI.  These are just as good when frozen too:)

Naan Bread Pizza photo

Naan Bread Pizza
serves 2
preheat oven to 400 degrees 
lightly grease pan (learned the hard way, when cheese melts, you can't get the thing off:)

2 Naan breads
brush of olive oil (or pizza sauce)
wilted spinach
sauteed mushrooms
sliced onion
fresh buffalo mozzarella
(fresh basil would be a perfect topper)
I prefer for my mouth to burn so I add jalapenos and this stuff


all over it!!!!

I bake at 400 degrees for 10-12 minutes.  

Some other variations I have made are:
prosciutto/ arugula/ parmesan
bbq chicken/ mozzarella/onion/ pineapple
grilled shrimp/ tomato/ basil/ mozzarella

Happy cooking!!!!

Sunday, April 10, 2011

My Boys

This has been a super busy weekend beginning with my baby G's 1st birthday!  I cannot believe sweet baby G is one already!  I know everyone says that but, I really am having a hard time believing that one whole year has gone by!!!  We celebrated with family on Friday evening with cake and beer.   

favorite spot 

box cake + homemade icing

my favorite picture with "Rabbit" (my dad)

enough said

We woke up in a frenzy Saturday morning to rush off to the soccer fields for R's first soccer game!  Such a cute bunch of boys!  R is on the far right...they won!  Then headed home to rush around a little more to get ready for the "all boy" 4 year old superhero party.  Strict orders from the b-day boy.  Really...at 4???  

The happy boy grew muscles between soccer game and party time:)  Can you see the blue mustache?  His favorite drink of all time is gatorade...didn't realize it stained!

I got my idea here from Paula over at Two Ellie.  She did a lot of similar decorations for her son's 4th birthday party a month or so ago.  

Here are the oreo truffles from Bakerella.  I think I mentioned on my last post that I made a test batch to make sure all worked out.  Well, they worked out.  Problemo.  Only because I want to eat 27 of them in one sitting .   I made two batches, popped them in the freezer and they were perfect the day of the party!  I just let them thaw for  a few hours on the counter  the day of so the lollipop stick could slide in easily.

box mix + canned icing = homemade cake topper:)

Happy, happy boy!!!!

Side note:  You know what he has been chanting around the house tonight?  "Justin Beaver, Justin Beaver, etc...."  I couldn't help but laugh each time.  And how does he even know of this "Beaver" guy???  Ha!

Thursday, April 7, 2011

The Shop

Well, I have finally added a few things to The Shop.  Take a look over on the right, click "The Shop" button and you can see a few onesies I have recently posted.  All are hand painted with non toxic textile  paint.  The perfect little gift very the wee ones in your life:)  If interested in purchasing, jut shoot me an email on the "Contact" button.  They range in size from 3-6 month, 6-9 month and 12 month.



On a side note, my wee one turns 1 tomorrow!!  He's not so wee actually....I think we are coming in around 26 or 27lbs...is that bad?  I mean I know I over feed him but he's hungry!!!!  And the bottles, oh lawdy, what am I going to do about the bottle situation????  Tips anyone????    I will be serving beer, cake and a few tears tomorrow night....  Pictures soon to follow:)

Naturally.  Looking for food.....

Tuesday, April 5, 2011

Oreo Truffles

Oh goodness!  It's already 8:17 pm and I am just siting down to write my Tuesday Food day post!  Well, thought I would fill you in on the most decadent dessert I have been making.  E-Z too.  I actually found it on one of my favorite blogs, Two Ellie, which came from Bakerella.  The recipe is as follows and is what I will be serving at Little R's Batman Birthday.  I decided it would be smart to do a trial run before freaking out the night before that something isn't right!  

Get a napkin and wipe your mouth-I know it's watering!!
  I think I am going to do exactly as Paula did for her son's 4th birthday, and put them on lollipop sticks. 

 Take a look at her decorations for the superhero birthday too-you will be seeing a few similar decorations at R's bday.  

Oreo Truffles
1 package oreo cookies (divided… use cookie including the cream center)
1 8oz. package cream cheese (softened)
white chocolate bark
1. Finely crush 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later.
2. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.
4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration. (I usually eat mine before they make it to this stage.)
5. Once dry, refrigerate and enjoy!
Makes about 36 truffles.
Notes: I used a small cookie cutter to push the mixture through for the heart shaped truffles. Also, it helps to freeze the uncoated balls for a few minutes to keep the mixture from starting to fall apart in the melted chocolate. If this becomes a problem, dip them in the chocolate, let dry and then dip again. They are also good dipped in regular milk chocolate bark. And for an extra twist, use the mint oreo sandwich cookies.
Recipe amended from Kraft Food & Family Fall 2006.

    Friday, April 1, 2011

    Sheridan French

    The Southern Eclectic

    Yes, this is her.  The model is the designer.  Isn't she beautiful as well as being super stylish and talented?!  She is a Texas girl designing clothes with hand made fabrics from Bali.  She keeps popping up on several of my favorite blogs so I decided to do a little post on her myself for those of you who have not heard of her yet!  I love her style and am crossing my fingers for a gigantic sale right around my birthday-ha!!!!  She has a great blog too so check that out.  

    I love how she posts pics of how she wore her dresses!  Isn' that clever?  This is how she wore her dress to a gallery opening.  Seriously, can I raid her closet?  I love the fact that she's a wife and momma to two little kiddos and somehow makes time to run her business!  I would love some tips on how to juggle it all!

    Really, really liking this...and the belt.

    Love this above color!  Would look even better with a tan, wouldn't you say?

    Great color combo.