Junk Drawer

postcards | Firenze, Italia

noreply@blogger.com (Anonymous) — Tue, 13 Oct 2015 14:39:00 +0000

In July, Luke and I took our first ever trip to Europe -- spending two weeks between Italy and Croatia. I took a million pictures, and being that it took me 3 months to even find the time to share them, I'm going to break all of them down into a few different posts over the next few weeks. The first stop on our trip was Firenze, where we spent 3 nights/4 days. Firenze was breathtaking. I wish I could put into words our experience, but I think pictures do it better. Bellissima!

Buongiorno! Breakfast at our hotel (those croissants were the most amazing thing I've ever eaten) // View from our hotel room balcony

From the top of the Campanile. \\ The day that we decided to climb the 414 steps of the campanile, it was 100 degrees outside. We got an early start, beat the lines, but unfortunately not the heat. We were both sweating profusely by the time we reached the top. It was well worth it for the view and the experience. After we climbed back down we got in line to tour the Santa Maria del Fiore cathedral itself, but mistakenly got into the line to climb the Duomo (dome). We didn't realize until it was too late, so we climbed an additional 463 steps to get to the top. I was claustrophobic, and the heat was unreal, but once we reached the top I realized my jello legs were worth it for the amazing view. Even just seeing the inside of such an incredible structure -- Brunelleschi was truly a genius. We ended an exhausting and incredible day with vino and pizza...because what else would you do?

A sweet, local tradition is to rub the boar's nose to ensure your return to Florence. You also put a coin in the boar's mouth and let it drop out into the grates below for good luck. I love a good superstitious tradition. :)

One last glimpse at the beautiful Duomo on our walk to the train station. Florence, you were unreal, and I can't wait to return to you someday. Ciao!

love and rum // lime & coconut

noreply@blogger.com (Anonymous) — Sat, 16 May 2015 12:38:00 +0000

Luke and I are high school sweethearts. Long story short I asked him to our senior prom, he reluctantly said, "okay," and the rest is history...or something like that. Because of this fact, Luke and I are lucky enough to have a huge group of the same friends from high school. They're the kind of people you know way too much about and in turn know way too much about you. The kind of people who, regardless of how much time has passed or how scattered we are across the country (seriously from Minnesota to Florida to Washington to Colorado to West Virginia), the second we get together it's like no time has passed at all.

Last summer, the lot of us flew down to the US Virgin Islands for the wedding of one of our own. We spent our days in the warm, turquoise waters, toes in the white sand, eating big family-style dinners, and drinking fruity, rum drinks. The Virgin Islands is known for producing rum. In fact, they are so proud of their rum that we were all offered numerous shots of varying flavors, from banana to coconut, upon our arrival at the airport. We, of course, after hours of stressing out about possibly missing our connecting flight in Miami just to make it in time, took them up on their offer, and thus began the best trip of our lives.

So we spent our days cramming nine people into a five-person Jeep (yes, you read that right), beach-hopping, hiking, sipping rum out of glasses and actual coconuts, and celebrating our dear friend Bryant and his new wife, Jenny. On a side note, I have literally never met two people more meant to be together. The phrase two peas in a pod doesn't even begin to describe their relationship. I remember saying more than once that I felt so lucky to be there, the most beautiful place I've ever been, with my most favorite people. I could have cried...in fact I probably did because, well, you know, the rum was really flowing in our hilltop villa, and ya know what else was flowing? The love. So this is to those people. The ones I see just a few times a year. The ones who will keep my secrets, will laugh with me, will keep me feeling forever young, will have my back always. The ones who will be in our life forever. These types of friendships are rare, so if you're lucky enough to find it, hold on for dear life...and maybe go to the Virgin Islands, where the love and rum are always flowing.

L I M E & C O C O N U T
from The Beach Bar in Cruz Bay, St. John USVI

This was the specialty drink served at The Beach Bar in Cruz Bay. We stopped by after one of our days at the beach. We showed up exhausted, sun-kissed, skin covered in dried sea salt, and we sat at the bar knocking these back one after another. It is creamy and fruity and I was sure after we left we'd never have something like it again. When Luke and I got back to West Virginia and started missing our friends we decided to figure out how to make our beloved tropical drink on our own, only to discover that The Beach Bar had it posted on their website. Well that was easy enough. So we sat on outside, just like we did at The Beach Bar, and we knocked back one after another, imagining a colorful sunset, and the warmth of being surrounded by some of our favorite people.

I N G R E D I E N T S

1.5 oz Cruzan coconut rum
2 oz. Rose's lime juice
1 oz. Coco Lopez
1/4 of a lime (rind and all)
splash of Sprite
slice of lime for garnish
1 c. ice

D I R E C T I O N S

Put all ingredients in a blender. Blend until smooth. Putting the entire lime in the blender unpeeled is key to the flavor. Enjoy immediately!

tried & true | sausage corn chowder

noreply@blogger.com (Eden Marie) — Tue, 13 Jan 2015 13:47:00 +0000

hen I think about a home-cooked meal, this is the first recipe that pops into my mind. This is my all-time favorite recipe from childhood. It was passed down throughout my mom's side of the family. I still ask for it every time I go home, and I'm a full-grown adult.

It is that good, and to make it better it's incredibly easy to make! It is perfect for when you don't have a lot of time to make dinner.

Enjoy!

S A U S A G E C O R N C H O W D E R

I N G R E D I E N T S

1 lb. ground italian sausage
1 c. chopped onion
4 c. diced potatoes
2 c. water
2 beef boullion cubes
1/2 tsp. salt
1/8 tsp. pepper
1 can (14.75 oz) creamed corn
1 cup frozen corn
1 can (12 oz.) evaporated milk

D I R E C T I O N S

Cook sausage and onions.
Drain grease from pan.
Boil potatoes in seasonings for about 20 minutes or until potatoes are soft. Do not drain water!
Add sausage and onions and stir.
Add corn and evaporated milk last.
Simmer on low to heat all ingredients.
Do not bring to a boil because it will develop a film.
Enjoy!

postcards | saint john usvi

noreply@blogger.com (Eden Marie) — Sun, 13 Jul 2014 02:23:00 +0000

Luke and I were lucky enough to travel to Saint John USVI for one of our good friend's wedding. We were able to spend a week on beautiful beaches, drinking tropical drinks (and a good amount of Virgin Island rum), and catch up with our oldest of friends. It's not everyday you get lucky enough to do that. We lounged in the sunshine and waded through the crystal blue waters of Trunk Bay, spent time in Cruz Bay, and hiked Ram's Head Trail (which I cannot recommend enough). We had such a great time, and cannot wait to plan another trip with our friends in the future.

This image is the view from one of the villas we rented for all of our friends. It overlooked Chocolate Hole and I pretty much felt like I was lounging in a post card. The beauty that covers and surrounds and makes up these set of islands is just magical.

postcards | prahbupada's palace of gold

noreply@blogger.com (Eden Marie) — Tue, 03 Jun 2014 22:28:00 +0000

For our two-year anniversary (one June 2nd), Luke and I took a day trip to New Vrindaban, WV to visit Prahbupada's Palace of Gold. It's a fascinating place that you would never imagine finding in the hills of West Virginia. Dedicated to Swami Prabhupada, an important Hare Krishna spiritual teacher and scholar, it was originally being built as a home for Prabhupada's visits, but was not completed before he passed away, so his loyal followers finished it as a monument and tribute to him.

We had a really great time visiting -- learning about other cultures continues to be one of my favorite things about traveling and living in a new place. I'm so happy that I'm married to someone who feels the same way. I can't wait to travel the world with you, as there is no one else I would rather do it with.

recipe | a winter frittata

noreply@blogger.com (Eden Marie) — Tue, 21 Jan 2014 17:54:00 +0000

We woke up to a fresh blanket of snow on the ground, and I thought it appropriate to make a recipe I dog-earred from the cookbook, One Pan, Two Plates by Carla Snyder. She has the recipe posted here on her website. I adapted it a bit to work with what I had on hand in my fridge and pantry. It's a super easy recipe, and you can really add whatever veggies/meats you'd like or have on hand!

WINTER FRITATA

adapted from One Pan, Two plates

I N G R E D I E N T S

6 large eggs

2 tbsp milk

salt & freshly ground pepper

pinch of nutmeg

5 slices of bacon

1 small onion, thinly sliced

2 large russet potatoes, diced very small

2 handfuls of fresh spinach

1 garlic clove

1/2 c crumbled feta cheese

D I R E C T I O N S

Heat broiler with rack in second position to the top.

In bowl, whisk together eggs, milk, salt and pepper, and nutmeg.

In oven-proof pan (such as a cast iron skillet), cook the bacon. Transfer to a paper towel to drain. Do not drain bacon fat from pan. When bacon is cooled crumble into small pieces.

Add the onions and potatoes to the hot bacon fat and cook until potatoes are tender (about 5 minutes). Add the spinach, and cook until wilted. Add garlic and a bit more salt and pepper.

Spread the filling evenly along bottom. Sprinkle bacon crumbles and feta cheese on top, and then pour egg mixture over the filling. Reduce heat to low, and cover pan. Cook for about 2-3 minutes. Then uncover pan and carefully move it to oven. Broil the frittata until lightly browned and firm.

Remove from oven and let cook for about 3 minutes. Cut into wedges and enjoy!

postcards | tulum + xcaret

noreply@blogger.com (Eden Marie) — Fri, 13 Dec 2013 21:46:00 +0000

I was digging through some boxes yesterday and I came across the two disposable cameras that Luke and I had from our honeymoon. Somehow we'd completely forgotten about them in our whirlwind of newlywed-ness. I brought them in and got them developed, and while they aren't great quality, it's really nice to look through them. It brings me back to our honeymoon and lets me reminisce a bit. These are a few of the ones that turned out best. All of these are from one of those dinky little waterproof cameras. We purchased them for our time at Xcaret and our catamaran trip to Tulum. :)

recipe | bavarian pretzels and bierkäse

noreply@blogger.com (Eden Marie) — Tue, 18 Jun 2013 23:52:00 +0000

I N G R E D I E N T S
package active dry yeast
1/8 c warm water
1 1/3 c warm water
1/8 tsp salt
1 tbsp brown sugar
4 1/2 c all purpose flour
baking soda
course sea salt

D I R E C T I O N S
1 | Dissolve yeast in 1/8 c warm water and brown sugar. Stir 1 1/3 c warm water; add salt & flour.

2 | Knead dough until smooth and elastic. Dough does not need to rise.

3 | Heat oven to 400 degrees F.

4 | In saucepan, measure 2 tbsp baking soda to each cup water, filling pan until water is at least 3 inches high. Bring to boil. Make sure baking soda is dissolved.

5 | Cut dough into 6 pieces and roll into long pencil-shaped pieces. Form into pretzel shape.

6 | Place pretzels one at a time into baking soda water for 10-15 seconds. Remove from water. Let rise for about 10 minutes.

7 | Using a knife, slit the fattest part of the pretzel, lengthwise. Salt the top of the pretzels with course sea salt.

8 | Line cookie sheet with parchment paper (I highly recommend this as the pan is very hard to clean without it), and bake pretzels in oven for 18-19 minutes or until brown.

9 | Enjoy warm with beer cheese!

______________________________________

enjoy the pretzel recipe! our beer cheese was not perfect, so i am not going to list the recipe because i know there have got to be better ones out there. next time i would definitely make more of a sauce, but the pretzels turned out beautifully! do any of you know of a good beer cheese recipe to accompany them?