Hardly Housewives

How to Fly with a Baby (& Adventures in Miami)

2013-06-18T09:31:00.000-04:00

Jesse and I just got through what I consider a major parenting milestone - traveling with your kid. As enthusiastic world travelers, we're already planning family getaways we can take & new cities to introduce Will to. This past week, Jesse had to be in Florida for a work trip so Will & I decided to tag along. As our departure date approached, I did some online research about the easiest way to navigate plane travel with a baby. Here are the tips that kept showing up:

1) Feed the baby during takeoff and landing to avoid hurting little ears

2) Choose an aisle seat so you can walk the baby up & down the aisle easily if needed (and get up for diaper changes)

3) Pick a flight that works with your baby's schedule (we had morning flights, when Will is usually either sleepy or cheerful)

4) Call the airline in advance and see what paperwork you'll need (we needed Will's birth certificate) and double check the baggage rules for gate checking strollers, etc.

The flights ended up being easy peasy - he slept the entire time both ways. Something I was not prepared for when traveling with a baby was just how much stuff you need. Jesse and I have traveled together on 4 continents with only carry-on luggage. Imagine my shock at needing this much stuff for a 4 day trip...

We spent two nights at a Residence Inn near Jesse's meetings in Fort Lauderdale. It was nothing fancy but I was ready to make this our only vacation destination ever based on two key factors - it was right on the beach and our suite had a washing machine in it.

view from our balcony

This made life a whole lot easier with Willbo. In addition to the beautiful stretch of beach right in front of us, the hotel also had two pools. While Jesse was working one morning, I headed downstairs with the baby to attempt his very first swim. I'm not joking about "morning" - it was about 9 AM. I wanted to try this potentially noisy experiment before the crowds hit the pool. I know that pre-baby Caitlin would have been pretty pissed about sharing a pool with a screaming baby, so I wanted to be considerate to other guests.

Shockingly, it went SO well. We paddled around for a bit and then got out. Here he is post-swim:

After Jesse wrapped up his work in Fort Lauderdale, we drove down to Miami to see my friend Jennifer. As much as I loved our experience at the Residence Inn, we traded in my beloved washing machine for chicer digs - the JW Marriott Marquis.

I have a new standard for bathrooms:

We got Will in the pool again in Miami, which was shaded by the buildings surrounding it. As soon as it hit noon and the sun came straight down, we moved all of our gear to a day bed and enjoyed the shade (& the 90s dance hits the pool bar was playing).

It was a great trip (my first time away from the Northeast since South Africa last summer) but I'm glad to be back at our house. We've got Will back into his routines (he's pretty much sleeping through the night!), our pool is open, and I'm ready for summer at home!

EYE YI YI

2013-06-17T07:00:00.000-04:00

I haven't posted in awhile because I injured my eyeball. Yes, my eyeball. Oh, and by the way, I can't take credit for the clever title of this post...it was Caitlin's idea.

Anyway, I signed up to do a 10k for this past weekend with my husband's side of the family and I've been consistently training so I wouldn't totally embarrass myself. Nothing says bad genes like a leg cramp before hitting mile mark numero uno. As my friend at work says, "I wouldn't even run if my socks were made out of sirloin and there were 4 Rottweilers chasing me." True that brother.

So...the training. So I was running in Chicago with my friend Katie last Monday and my eye started really bothering me. I tried rinsing it out and it didn't feel any better. I decided it was going to be a glasses kind of day, so before showering for work I removed my contact in my right eye and what felt like half of my right eyeball. NOT GOOD.

I have scratched my cornea before, so I figured it was just a bad case of that. I went to CVS and bought 4 different kinds of lubricating eye drops and then scampered off to work with one eye winked shut. Sitting in my Monday morning meeting at work was TORTURE. I couldn't control my eye. It was watering incessantly and I couldn't bare light. I called my eye doctor (who isn't in on Mondays) and he advised me to keep it lubricated and to come in the next day. I can't really tell you awful Monday was. I couldn't eat. I couldn't see. I couldn't even exist. I was writhing in pain.

Charlie picked up numerous things from the pharmacy, including prescription antibiotic eye drops and several eye patches. He put on the "yoga" Pandora station and placed a bowl of Cherry Garcia next to my bed. I spent most of Tuesday waiting for my eye appointment in the dark cave Charlie turned our bedroom into.

After some bright lights and some well received numbing eye drops, my doctor informed me that I had a metal shard in my cornea. Yes. A metal shard IN MY EYE.

Here are pictures of the little piece of metal. It's the little Hersey Kiss looking thing...

Here is another shot of the metal...

My eye doctor tried flushing it out, then tried using a Q-tip and then finally scraped out as much as he could with a sharper metal looking object. I fainted for a second and basically wanted to die/puke/pass out. Luckily, only the passing out happened and it was brief.

I went back on Thursday and there was still a little bit of metal remaining...

The most unfortunate part of my visit was finding out that in addition to a little metal left behind, there is now a rust ring.

I've had to endure a few embarrassing days with an eye patch and no makeup. Not really my best look. The pirate jokes are plentiful, including one made by a colleague who asked if my doctor was going to prescribe a parrot or a peg leg on my next visit. I would defriend him if he wasn't so funny.

I will be back with some exciting new recipes soon enough. In the meantime, I will leave you with this:

Moral of the story...don't exercise.

Awesome Asparagus Puff Pastry

2013-06-12T06:46:00.000-04:00

About my dad's cooking: it's excellent. Always delicious, creative, and interesting. I was so lucky to grow up in a house where we sat down to his tasty dinners every night. No matter where my parents live, "home" will always be the smell of his cooking, the sound of pots and pans clattering together, and the bits of conversation drifting from the kitchen.

I was at my parents' house this weekend (Will got to meet his great grandfather, great aunt, & great uncle) and my dad served up this delicious and simple appetizer - asparagus puff pastry. I hadn't been home to Larchmont since the baby was born and it felt comforting and homey as ever to eat my dad's cooking and sit around a table with my whole family.

Since I want to replicate this when I have guests over, I had my dad teach me how to make these. He used:

puff pastry

asparagus

shallots

good, fresh parmesan cheese

salt

He parboiled the asparagus and then shocked them in cold water to stop the cooking. He rolled out the puff pastry, placed on a cookie sheet, popped the asparagus on top, then finished with a small amount of shallots & parmesan cheese. Pop the pastry into the oven according to the package instructions (around 15 minutes). Allow to cool, then slice up and serve!

Enjoy & stay hungry!

Eleven Weeks!

2013-06-11T06:17:00.000-04:00

Will is 11 weeks old as of 4:24 PM today and it's finally starting to feel like life is settling down. He is starting to sleep for longer chunks of time at night (anywhere from three to five hours and once, six whole hours) and I don't feel like a zombie anymore. The house is not (always) a huge mess. We've run through most of our frozen meals and I'm finally starting to cook. Will is starting to smile and coo and interact and it feels like we have a real little human on our hands instead of a demanding baby noise machine.

At 11 weeks, Will has discovered his hands (delicious!) and is starting to enjoy grabbing at toys.

We're also trying to teach him to nap on his own which is touch and go. He'd much rather sleep in the Ergo carrier or my arms, but I love the freedom of an hour or so to myself when he does nap in the "pack n play".

In other news, we've embraced country life and bought a used pickup truck. Necessary for runs to the dump, plowing during snowstorms, yard work, and Craigslist furniture trips. What you can't see in this picture is the "decorative scrollwork" this beast came with. Jesse loves that it makes us look like huge rednecks.

Here we are before heading to have drinks with our neighbors a few nights ago. Not sure what's going on with my hair. Or my face.

Finally, 11 weeks means that I'm halfway through my maternity leave which is flying by WAY too quickly. I keep reminding myself that 11 weeks is still a ton of time and that Will will be in great hands (spending his days with his grandparents) once I go back to work. Until then, stay tuned for some hungry & homey projects to come!

Whole Wheat Curried Couscous

2013-06-06T05:41:00.000-04:00

We had a party this past weekend to celebrate Jesse's birthday and our friend Katie brought a really tasty side dish. It was so good that I had to get the recipe from her and share here.

Katie used a Barefoot Contessa recipe with a few changes. Katie didn't have any currants (who does??) so she used dried cranberries instead. She also used whole wheat couscous and nixed the red onion. Here is what she used:

1 and 1/2 cup couscous

1 tablespoon butter

1 and 1/2 cup boiling water

1/4 cup plain yogurt

1/4 cup olive oil

1 teaspoon white vinegar (Katie used this instead of white wine vinegar)

1 teaspoon curry powder

1/4 teaspoon ground turmeric

1 and 1/2 teaspoon salt

1 teaspoon freshly ground black pepper

1/2 cup small diced carrots

1/2 cup chopped fresh parsley

1/2 cup dried cranberries

1/4 cup blanched, sliced almonds

2 thinly sliced scallions

Melt the butter in the boiling water, then pour over the couscous in a bowl. Cover and leave for 5 minutes, then fluff the couscous with a fork.

Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper then pour over the couscous. Add the remaining ingredients and mix well. Tasty served cold or at room temperature.

Thanks to Katie and to Ina (original recipe here) for this yummy side dish. Enjoy & stay hungry!

Dark Cherry Fizz

2013-06-05T07:00:00.000-04:00

I don't know why, but this past weekend, I was craving dark cherries. Oh, and vodka. Enter, the Dark Cherry Fizz.

Most of the newer restaurants in Chicago have drinks that include Creme De Violette. It's a liquor that comes from violets...the flower. Yes, you read right. It's floral and perfume like, but it's delicious when used properly in a drink. It also adds this beautiful purple hint.

The fresh cherries really make the drink. They are so beautiful!

You might want to make a big pitcher. This will go fast.

Here's the recipe per cocktail:

1 Oz Vodka

1/2 Oz Creme de Violette

1 Tsp Agave Nectar

Lemon Juice, Splash

Black Cherry Seltzer Water

Mix everything together in a shaker. If black cherry seltzer isn't available, skip the agave and use zero calorie dark cherry soda instead.

YUM! Stay thirsty.

Peony Season

2013-06-04T06:20:00.000-04:00

It's the most wonderful time of the year... besides Christmas... and Cinco de Mayo. It's right in the middle of the two weeks where my peony bushes bloom and I am rich in fragrant, picture-perfect flowers. My favorites.

The season is so very short... they bloom, get super full, and die within a few days. Here are two of my peony bushes this weekend:

I've been taking advantage of this short season by cutting peonies and placing them on top of pretty much every surface in the house. They smell heavenly and I can't help but think that if I still lived in Brooklyn Heights, I could set up a pop up florist shop on my old corner and sell them for $25 a bouquet. Though I guess if I still lived in Brooklyn Heights, I'd still be the starry eyed sucker buying peonies at exorbitant prices since I wouldn't have a big garden of my own. Oh well.

Jesse thought it would be "bloggerly" if I got a photo of the baby with the flowers. Will was not into it.

Since I hate to see so many buds bloom and die quickly on the plant, I've been clipping bunches of flowers and packing them up for friends & family nearby. Surprise bouquets for neighbors? Why not. Sending them home with houseguests? Sure!

As sorry as I'll be to see the peonies go soon, it means that we're heading into full-fledged summer. Goodbye peonies, lilacs, & irises. Hello roses, lavender, tiger lilies, & gladiolas!

Turkey Burgers with Green Apple Slaw

2013-06-03T07:00:00.000-04:00

I've never really been a fan of turkey burgers. But these are different. They're juicy, and loaded with herbs, garlic, and other good stuff. They actually came out awesome.

Start by mixing all of the ingredients together - turkey, minced onion, garlic, herbs, eggs, salt and pepper.

Give it a whiff. You should smell the aromatics. If you don't smell anything, add another clove of garlic.

I didn't want to add bread crumbs but Charlie was having a hard time forming patties. So we threw them in to bind the patties.

Patty cake patty cake bakers man...

While Charlie was grilling up the burgers, I made the slaw, cabbage, onions, green apple, and a tangy dressing. I love adding slaw to burgers. It provides a nice crunch and some creaminess. My BFF Colleen was over so she helped me dress it up.

Yum. I wish I had more of this stuff. We ate the entire bowl in one day.

TURKEY BURGERRRRSSS. I went sans cheese but Charlie added Swiss.

Check it out! We will be making these again - SOON!

Recipe:

Burgers:
1 Lb Ground Turkey
1/2 White Onion, Minced
2 Garlic Cloves, Minced
1/4 Cup Fresh Dill, Stems Removed, Chopped
1/4 Cup Chives, Chopped
2 Tsp of Kosher or Sea Salt
1 Tsp of Ground Pepper
1/2 Cup of Panko Bread Crumbs
Swiss Cheese

Slaw:
1 Head of Green Cabbage, Chopped
1/2 White Onion, Minced
1 Green Apple, Diced
3/4 Cup of Hellman's Mayo
2 Tbs of Apple Cider Vinegar
1 Tbs of Agave Nectar
Salt & Pepper

For the burgers, mix all of the ingredients together and grill about 6 minutes per side. Add cheese, if desired. In a large bowl add the cabbage, onion, and apple. In a separate bowl, mix mayo, vinegar, agave, and salt and pepper. Taste and adjust if needed. Add to the slaw, and toss. Add the turkey burger to a whole wheat bun and pile high with slaw.

Stay hungry!

Roof Deck Lights

2013-05-29T07:00:00.000-04:00

I am the least homey person. I consider "keeping a home", double checking to make sure my hot iron is off before leaving for the day...as in "keeping my home" from burning down. Charlie does most of the homey projects around here. Sometimes I assist, sometimes I don't. I always try to photograph it though. I've been keeping you guys posted on our roof deck progress...this weekend, we Charlie hung lights!

Charlie picked up a $20 staple gun from ACE Hardware. He began by securing the main line of power from our condo to the deck. We get some wicked nasty storms up in Chi-town so we figured it would be best to lock this baby down.

Doesn't this look like the guy from Scream/a worm?

We bought these weather resistant globe string lights from Target. There were fancier ones, but these were simple and less expensive so we sprung for these. They were approximately $12.50 per box/20 feet, so the cost to line the entire deck was on $62.50! Not too shabby.

We unraveled the lights and then I held one end while Charlie stapled them in.

Look at those buff forearms...

Charlie and I are both risk averse, or...lazy. We tested ever single string before stapling it up. The thought of having to redo one was too much to bare.

I still need throw pillows. Pillow post to follow...except I will not be making mine. I will be purchasing them and color coordinating. That's a homey worthy post, right Caitlin? No? Ok.

Here the lights are at night...

This is a better picture, albeit a little blurry, without the flash.

Here's the section behind the couch. We have the cover on because it was a little rainy...but you get the idea.

Stay homey!

Rethink: Homemade Cleaners & Deodorant Tutorial

2013-05-28T06:35:00.000-04:00

Hi everyone! Hope you had a great long weekend. We've got a guest post today. Mary is a friend of my brother's - he's been telling me for ages that we need to get together because we're very likeminded. Check out Mary's recipe for homemade deodorant (something I plan to try making myself soon since this no-deodorant policy on maternity leave can't last forever) & information about her Eco-Friendly Product Parties with Rethink. I think Rethink sounds SO cool & would love to host a party once I ~~make some friends around here~~ have some free time. Many thanks, Mary!

Rethinking Choices

It all began with ice cream. Sure, I have been thinking of ways to “go green” for awhile. When my husband and I moved into our new home we started a compost pile. I had always recycled. We planted a garden. I finally got to try the laundry soap I read about on Hardly Housewives. But it was ice cream that really changed me.

After a typical Sunday dinner of roasted chicken and vegetables, my husband and I enjoyed some ice cream. I am not a huge ice cream person, but my husband likes it and I must admit that this week, I had bought the least expensive 2 for $5 offer at the grocery store. It did not even dawn on me that this cherry ice cream was red. That night, we were both tossing and turning-- unable to sleep-- our minds racing. The next morning, we put two and two together and noticed that the ice cream had red dye in it. This dye has been linked to attention issues and while usually this would be noticed in children more so than adults, this is all it took for me to start reading my food labels much more closely.

I started slowly, taking baby steps in rethinking choices, starting with the food I was putting into my body. I am now eating mostly real food, with much of my food being purchased from local farmers markets. I will buy food in packages but I try to make sure that the ingredient list is five or less items and that they are items that I can read and understand.

As I mentioned, I make and use the Laundry Soap featured on this blog. I love it. As I began rethinking the products I used on my body, I was contemplating deodorant, but was scared to try it. At the same time my co-teacher and friend was rethinking her food choices due to acne and other health annoyances. In one of our daily conversations, I found out that her sister uses homemade deodorant. A few text messages to her sister and I was willing to give it a try.

In another conversation, my friend and I decided that we needed to figure out a way to spread awareness. In the hustle and bustle of daily life, convenience often wins our over health. When healthy options are taken into consideration, these options are often times expensive and many times deceiving. It was with this in mind that our ideas became a reality. We launched our first Eco-Friendly Product Party last week:

Guests gathered to “make and take” six products. The products-- veggie wash, all-purpose cleaner, deodorant, bathroom scrub, laundry soap and a soy candle-- are made with all natural ingredients.

We hope that guests will either make the products again at home, or ask use to refill them at a reasonable price.

When Caitlin asked for uses of coconut oil, I immediately thought to share the deodorant recipe that we use. The original recipe was found online and tweaked to our preference. Here is a step by step guide, including photographs.

Here’s what you need:

2 tablespoons coconut oil
2 tablespoons arrowroot powder
2 tablespoons baking soda
8-10 drops tea tree oil

Here’s what to do:

Mix all the ingredients in a bowl. You will really have to mix well until the ingredients firm up.

Once all of the ingredients have been incorporated, transfer into a container of your choice.

To use, scoop out a small amount and apply to underarms. Since coconut oil has a low melting temperature, you will need to store your deodorant in a cool place, depending on the temperature.

I would recommend making sure to give this product a good week before you give up on it. You might think you smell, or feel a little sweat as your body gets used to it. I encourage you to stick with it. I will never go back and I can raise my hand all day, because I’m sure!

You can visit Rethink on Facebook or contact us at rethinkchoices@gmail.com for more information about our goal.

Fiesta Burgers

2013-05-27T13:37:00.000-04:00

Happy Memorial Day!! Charlie and I spent the weekend doing a whole lot of absolutely nada. We needed it. We've both been going and going so it was time for a little RnR. We work hard, party harder, and relax the hardest. I'm either going 500 miles per hour or I'm drooling on my pillow.

Anyway, Fiesta Burgers...yes please. I almost forgot to post about this. Charlie and I made these last weekend and they were so good I actually erased part of my brain. Spicy, cheesy, crunchy, creamy...all the things that make a wonderful burg.

We started off with equal parts (1 lb) each of ground beef and ground chorizo.

Charlie added some of his famous house rub (1 part brown sugar, 1/2 part chili powder, 1/2 part paprika, 1/4 part cumin, 1/2 part kosher salt, 1/4 part garlic powder, 1/4 part pepper). Don't worry - I'll do a full post on that later.

I wanted to make a cool avocado spread to balance some of the spice. A smashed up some avocado, lime juice, a pinch of the house rub, as well as some sour cream to smooth things out. No recipe here, just wing it.

Yum...

Charlie made four giant burgers. This is what happens when I leave him alone for more then 5 seconds.

Mmmmm flame broiled baby. I went sans cheese for mine, but Charlie added some oooooey gooey pepper jack cheese for an additional little kick.

For a little crunch we added a thick slice of red onion...

Oh hello there...

YUM.

These burgers were AWESOME. I'm excited to try some new burger recipes this summer. Have any favorites out there? I'm thinking a Vietnamese pork burger, or a turkey pot sticker burger next...TBD.

Stay hungry!

Mother's Day Recap

2013-05-23T06:30:00.000-04:00

It's been almost two weeks since Mother's Day, so hi & sorry this is so late! Despite the delay on showing some pictures, I had a really wonderful first Mother's Day. My family came up from NY & DC and we celebrated at our house with Jesse's family as well. It was a beautiful sunny day and I had a great time. As usual, Will tolerated a few photos:

Not much doing on the craft front except for these little cards which Jesse and I made for the mothers in Will's life (two grandmothers, one great-grandmother, and one godmother). You'll need: one baby foot, some paint, a card, and colored pencils. It was messy, but there were surprisingly no tears and I think they ended up super sweet.

After a tasty dinner, we ate the flourless chocolate cake made by my mom & sister. They have an AMAZING recipe which I will be sharing here soon. In the meantime, I've been making it on my own... you know, for research purposes.

After the crowds left, Jesse snapped a few photos of Will and me. You can't really see it, but in the background of this shot is our tiny fish pond that I have a love/hate relationship with. If I ever work up the energy to clean it out, I'll take some pictures. For now, our three year old goldfish lives out there in squalor.

With Father's Day quickly approaching, I need some ideas on what to do for Jesse to celebrate!

Grilled Wedge Salad

2013-05-22T07:00:00.000-04:00

I've really out done myself this time. I know, I know, I shouldn't toot my own horn, but TOOT TOOT.

This is one of those salads that you make for company. Or for yourself, because you love yourself. And bacon.

Speaking of the bacs, you want to buy thick cut bacon and slice it into chunks, or as I like to call them, bacon croutons. They will shrink as they cook, but really good wedges have really good pieces of bacon so don't screw this part up. Please...and thank you.

Holy cow. I was swatting Charlie away with our broom.

Now, I'm fully aware that wedge salads are usually served with a wedge of iceberg lettuce. The only problem with that, is that this is a grilled wedge. Iceberg is the flimsiest of lettuces and would never hold up on a grill. Not only is romaine better suited for the grill, but it's also prettier. I mean, it's ombre for goodness sake. Oh, and it's healthier. Win, win, and...win.

Anyway, remove the rough looking leaves from the outside and trim the top, so all you're left with is super firm pieces of lettuce. Next, slice down the middle lengthwise.

For any flavorful dish, you need to season every component...including the lettuce. So, after slicing down the middle, brush with olive oil (or with bacon drippings, like me) and sprinkle a little sea or kosher salt and some fresh cracked pepper.

I handed this part off to Charlie. On a super hot, clean grill, he laid the lettuce cut side down. DO NOT CLOSE THE GRILL. Otherwise you'll have limp loose losery lettuce. All we want are the grill marks, the grill flavor, but still super crispy lettuce.

Boom.

....

To serve, cut each half of lettuce sideways. I found these beautiful mini heirloom tomatoes, so I served the salads with those. Top with a spoonful (or two or five) of homemade blue cheese dressing.

YUMMMMMMYYYYYY.

Stay hungry!

The Great Map Wall

2013-05-21T06:17:00.000-04:00

I've posted here & here about the biggest decor project we've taken on at our house thus far... the living room's two story map wall. The project started in 2006 with a map of Vieques we bought while vacationing on the island. Seven years, many countries visited, & lots of maps later (plus some printed from the Library of Congress site & purchased from antique stores), we have a full map wall in our living room:

It's tough to photograph with the light coming in from skylights & reflecting off of the glass on the frames, but the photo above gives you an idea of the scale.

We started out with a (very tall) ladder (note my cat on top) & a program called Google Sketch Up.

Google Sketch Up allowed us to map out exactly where each print would go (it looks messy & required a lot of measuring beforehand, but helped us plan a spot for each map):

Some of the maps are traditional, some are artsy (or Etsy), and some are perhaps not what you would think of when somebody says "map":

We have old maps and new maps, one from a wedding in Cooperstown (annotated with landmarks near and dear to the couple), a few postcards, Jesse's dad's old fishing maps, and maps in German, Thai, English, Czech, & Spanish. We have a Super Mario NYC map. We have a map of Little Compton, RI & a map of the seas of the moon.

When we hung everything up, we knew this was an installation that we'd keep up for a long, long time. This wall is one of the first things you see when you walk into our house and it's made a huge difference with making the house feel like it's ours.

We still have two tiny frames to fill, as well as a key that will show what each map is of for easy reference (people often ask "What's that one?" when looking up at the wall). It's tough keeping the maps straight and more or less impossible keeping them all dusted, but I'm still loving how it looks and will for a long time. Let me know what you think & stay homey!

Dill and Chive Blue Cheese Dressing

2013-05-20T07:30:00.000-04:00

There's this newish place in Chicago called Bavettes. Charlie and I have been there a million times to eat their wedge salad. In fact, we've crawled out of bed at 10:30pm on a Saturday to go get one because we couldn't stop thinking about it. The dressing makes it. It's SUPER herbaceous, creamy and sinful. To dies fors.

I made a grilled wedge salad this weekend (salad to be posted on Wednesday) as an homage to one of my favorite dishes in the city. The most important part to any salad is the dressing (duh) so we'll start with that.

There are several fresh herbs you can use for this, but my favorites are chives and dill. Chop them up as fine as you want - I give them a rough chop because I think the herbs look super pretty.

If this looks like a lot...it's because it is. I doubled the recipe because Charlie puts this on everything. Really.

After you add your sour cream and mayo and other good stuff, you could stop here and have a delicious dip...

Or, you can add milk to thin it out and have an amazing dressing...

Either way, it's absolutely divine. Here's the recipe (doubled):

2 Small Containers (4 oz each) of Blue Cheese Crumbles
1 Pkg of Fresh Dill (3.75 oz), large stems removed, finely chopped
1 Pkg of Fresh Chives (3.75 oz), finely chopped
2 Shallots, Minced
1 Cup Sour Cream
1 Cup Mayonnaise (Hellman's please)
2-3 Tbs of Apple Cider Vinegar
1/4 Cup of Milk
1/2 Tsp of Garlic Powder
1/2 Tsp of Kosher or Sea Salt

Mix everything together in a bowl. If it's too thick, add additional milk slowly. Note: It will thicken as it cools in the fridge. Also, taste for seasoning. If it needs additional acid, add a little vinegar, 1 tbs at a time.

Stay tuned for the salad on Wednesday...it's ridiculous!

Stay hungry!

Sonoma: Lauren's 30th Birthday

2013-05-16T07:00:00.000-04:00

My bff Lauren (aka L'Ron, L'ronimo, etc) celebrated her 30th birthday this year and we went to Sonoma to party it up. Lauren, her husband Zan, my husband, and Colleen and her fiance Bill all went. It was seriously a trip of a lifetime. We laughed our butts off and drank so much wine we were all hungover for a week. Here are some of my favorite pics from the trip...

Here is Lauren with her husband Zan at Benzinger Winery..

This is what happens when I ask Colleen to hold my camera while I use the restroom. Clowns.

Here they are at Unti winery...

Here is Mr. Unti himself...

Oh hello hubby...

This is when the wheels started to fly off the wagon...

Aww... lovebirds.

We pre-ordered a picnic for the ride. I got the brie and prosciutto sandwich. It was crazy good. It was so good it hurt me. I cried a little.

Lauren and I... you know... just taking in the sights.

I loved it at Unti. It was like being in Tuscany. Just beautiful. THE WINE and the wine. The wine was so good.

The last winery we went to, Bella Vineyards, was frickin sweet. The winery and the tasting was underground in a cave.

As we were waiting for the gate to open, I came across the most heavenly smell...BACON. I tracked it down like the little pork hound that I am and found this lady. Prepping for a big event. It was SO DELICIOUS. Thick cut with a hint of brown sugar.

Okay, back to the trip. Here's Charlie in the entry of the cave.

...here we are inside the cave in the coolest tasting room ever. It was amazing and such a cool experience. We felt like royalty.

I absolutely can't wait to go back. Next adventure...Napa??? Stay ~~drinking~~ hungry!

Cracked Pots in the Herb Garden... Again!

2013-05-14T06:03:00.000-04:00

If this seems like déjà vu, it's because this is a redux of my herb garden post from last year.

Last April, using my dad's idea for repurposing old pots and some herbs I picked up at the local nursery, I planted a small herb garden in a garden bed outside of my kitchen - here's the original post. It worked out so well (and I loved how it looked), so I found no reason to try to get creative with a different style of herb garden this year. Here goes year two of using cracked terra cotta pots as herb garden markers...

First up this year was digging out the weeds that had taken over the garden late last summer and this spring...

A few herbs survived the cold New England winter - oregano, thyme, and sage. My rosemary lasted through at least February, when I grabbed a bunch to make Jesse a pork roast, but I must have picked too much because the plant was dead when I went to weed.

Speaking of weeding, it was done over a couple of 45-minute sessions while Will snoozed in the shade.

Fred was there, too...

Once I had excavated the little plot, I turned the soil, added a bit of fertilizer, and planted the new herbs alongside the hardy ones from last year.

I've already picked leaves from many of these herbs for a herbed quinoa that I made this weekend (SO good... recipe to follow) and can't wait to cook with them all summer! Here's to tasty basil, salsa, marinades and more!

Super Simple Grilled Asparagus

2013-05-13T07:30:00.000-04:00

I hope you guys like grill recipes because that's basically all that we've been doing around these parts. It's summery and beautiful in Chicago and I can't get enough of it.

There isn't anything that quite compares to grilled asparagus. It's tender, yet crunchy, smokey and super healthy. Healthy and yummy? BONUS.

Simple, yet so delicious.

Here's the recipe:

1 Bunch of Asparagus
2 Tsp of Lemon Juice
Lemon Zest
Olive Oil
Kosher or Sea Salt

Squeeze fresh juice over asparagus and add lemon zest. Drizzle olive oil over the asparagus and toss to coat. Sprinkle sea or kosher salt over asparagus and grill for 5-7 minutes or until skin begins to blister and char.

Stay hungry!

DIY Citrus Body Scrub - Guest Post from Michelle @ Skana Spa

2013-05-09T08:54:00.003-04:00

Remember when I said I'd be back on Thursday with a homey post? Well, things got pushed back due to the rain (hint: it's an update to my herb garden) and I figured I'd share this guest post before Mother's Day in case you are looking for a last minute, easy to do gift! Enjoy and many thanks to Michelle from Skana Spa at the Turning Stone Resort and Casino in upstate New York!

When you’re a busy mom, you don’t have a lot of time to pamper yourself. You

know it’s important to relax, but who has the time for a manicure and pedicure every

week? It would be nice to have a spa vacation every month, but that’s probably not

going to happen. You need a pampering product in the comfort of your own home

that makes you feel refreshed and revitalized.

If you’re looking to save time and money on a beauty product that matters, make this

quick do-it-yourself body scrub. The invigorating scent practically screams spring

and summer! With the lemon, lime and coconut smell, you’ll feel like you’re in your

own spa at home. This fresh natural scrub will perk up your mood instantly during

your morning shower routine. The grains of sugar exfoliate your skin, while the oil

softens it. This is a simple way to exfoliate your body and slough off dry winter skin.

This citrus body scrub is just what you need to prepare for the warm season ahead.

Get ready to wear your shorts and sandals by following the instructions below!

What you need:

1 lime

1 lemon

1 teaspoon peppermint oil/extract

½ cup coconut oil

1 cup pure cane sugar

Mint leaves (optional)

Lime and lemon peels (optional)

Place the coconut oil and peppermint oil into a medium sized bowl. Cut your lemon

and lime in half. Squeeze out the juice, and pour the mixture in with the rest of the

oils. Next, add in the cup of pure cane sugar and stir it all together. Feel free to add

in mint leaves and fruit peels to the scrub for a touch of color. Place the mixture into

a pretty glass or plastic jar. Now you have a fresh body scrub you can use for the

next few weeks.

With this citrus body scrub and your morning cup of coffee, you’ll be ready for

whatever the day throws your way!

Michelle Pino, is a Spa Manager at Skana, a spa in upstate New York at the Turning

Stone Resort and Casino in Verona, NY. She enjoys DIY projects, healthy recipes,

exercise, and all things related to skin care. If you have any comments or questions

feel free to contact Michelle via email at michellepino@turningstone.com.

Rosemary Garlic Chicken

2013-05-08T07:30:00.000-04:00

This chicken is SO amazing and so easy. I threw the chicken in the marinade before leaving for work and then Charlie grilled it up when we got home.

And you know what? This is a recipe that doesn't even really have a recipe. Just some of that, a little of this, and voila - a tasty, easy dinner.

Mmmm...hello crispy bits o' chicken.

Here's the recipe:

3 Skinless, Boneless Chicken Breasts
1/2 Cup Olive Oil
2 Tbs of Chopped Fresh Rosemary
4-5 Crushed Garlic Cloves
1 Lemon, Juiced and Quartered
Salt & Pepper

Mix all of the ingredients together and toss the chicken in the marinade. Marinade for 24 hours, but for at least 12. Grill over open flame for 8-12 minutes or until juices run clear. Serve with some grilled asparagus and you have a delicious, healthy week time meal.

Stay hungry!

An Update from the Homey Homestead

2013-05-07T05:33:00.000-04:00

Well hello again and many thanks to Jaisa for holding down the fort last week. I was feeling so busy and crazy that she kindly stepped in and gave me the week off!

Will is six weeks old. If I had taken a standard FMLA maternity leave, today would be my first day back at work, but I'm lucky to have been able to take 22 weeks away from the office which means I still have plenty of time at home to spend with the baby. I can't imagine leaving Will yet - he is still SO tiny - and feel so grateful that I am able to have this time at home with him.

That being said, I was totally unprepared for how nuts life is with a brand new baby. Here's a snippet from a conversation I had with Jaisa's BFF Lauren back in October:

Lauren: can i be completely inappropriate and ask you how excited you are for maternity leave?

me: hahahah SO excited

(i think i have really unrealistic expectations of how much effort it takes to care for a newborn)

i am picturing me on the couch under a blanket watching the entire series of dawsons creek between naps and pizza

Lauren: haha, so newborn = college?

me: HAHAHAH pretty much

Lauren: that seems reasonable

Somehow I thought maternity leave would be more of this:

and less of this:

I know that was ridiculous, but I guess nothing can really prepare you for what it's like to take care of an infant until you're actually doing it. Will is a pretty relaxed baby who generally only cries if he is hungry or needs to be burped or changed (or is tired of his mother photographing him). "Sounds like a tamagotchi," said my (23 year old) friend when I explained this to her. Even so, Jesse and I were both woefully unprepared for the sleep deprivation, the spit up, and the rate at which the house gets messy when you're trying to keep a new little person alive and well.

That being said, the 3 AM feedings, the piles of laundry, the occasional ear-splitting scream are totally worth it. He has my hands, Jesse's nose, and my mother's eyes. He brings us all so much joy. He's a keeper for sure.

So please bear with me as I post mostly about babies (well... one in particular), lean on friends for some guest posts, and stray from the DIY/craft trail during this time (though I will be back on Thursday with an actual non-baby homey post for the first time in ages).

Tandoori Chicken

2013-05-06T06:30:00.000-04:00

My husband LOVES Indian food. He loves spicy, flavorful dishes, and is constantly asking me to make him Indian food at home. He had a potluck at work and forgot to tell me about it. I would have preferred he cheated on me. A POTLUCK THAT I DIDN'T KNOW ABOUT OR PARTICIPATE IN? The WORST. Anyway, his colleague Sudhir made Tandoori Chicken for the occasion and he brought some home. I even got the recipe. HEY YA'LLLLL.

This was SO delicious. I can't wait to make this at home. Here's the recipe:

Ingredients
2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 1/4 cups plain yogurt
1/2 onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges

Remove skin from chicken pieces(drumsticks), and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes. In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better). Preheat an outdoor grill for medium high heat, and lightly oil grate. Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Stay Hungry!

Shower Me with Quiche

2013-05-01T12:32:00.000-04:00

You guys remember my friend Colleen? The one who is responsible for introducing the most amazing ham and cheese sliders I have ever, ever had in my life? Yeah. That one. She's getting married and I just happen to be so lucky to be part of her big day. The weekend before last, we showered Colleen in gifts (and booze) and I showered myself in quiche.

No...really.

Before I swan dived into said quiche, I was greeted by an adorable name tag. THANK GOD for name tags. I was wondering how I would remember who I was after drinking mimosas all day...

We were also greeted by yummy brownies that we were encourage to take on our way home...

THE QUICHE. We're getting closer...

Here are adorable little cupcakes. I don't bake, so I can totally get behind a homemade brunch and store bought (not just any store...pick a good one) dessert. Especially when it tastes like heaven.

Now to the quiche. I took one bite and knew I was in totes trubs. Heavy cream? Check. Bacon? Check. Flaky, buttery crust? Check, check check. Damn it damn it damn it.

It was seriously the best quiche I've ever had in my life. SO GOOD. And you know I demanded the recipe!! (scroll to the bottom peeps)

Awww....look at Colleen in the hot seat. I LOVE IT.

I love this photo...happy, joyful faces, all around.

This wrapping put me to shame. I refuse to wrap things. Mainly because ~~it's not green~~ I'm lazy.

Here's Colleen's future sister-in-law, Joanne, taking down all of the gifts...

I seriously had to take this picture a 4 times. Lauren likes to talk/blink/make fun of me while I'm trying to take pictures of her. Regardless, she's a rehearsal bouquet making PRO.

As promised, here's the quiche recipe.

Quiche Recipe ( a la Colleen's fiancé, Bill's, aunt)

1 Med. Onion Chopped
1/2 lb. of Bacon cooked, drained, crumbled
1/2 - 3/4 lb lb. swiss cheese shredded
1 pck frozen chopped spinach
4 eggs lightly beaten
1 tsp salt
1/2 tsp. white pepper
1/8 tsp. nutmeg
1 tbl melted butter
1 3/4 c whipping cream
2 frozen deep dish pie shells

Cook frozen pie shells according to directions
Cook Bacon drain and crumble, dump grease
Saute onion and spinach in same pan then mix in bacon
Shred cheese
Mix up other additives (salt, pepper, nutmeg, butter, cream, eggs)
Split spinach and cheese into two pie shells
Add cream and egg mixture to each pie shell
Cook for 10-15 min. at 400 F
Reduce heat to 350 F for 30 - 45 minutes

Can be made ahead and put in freezer. Just cook less at 350 F ( about 20 -25 minutes ). Wrap well and put in freezer.
Stay hungry!

Prosciutto and Cantaloupe Salad

2013-04-30T07:30:00.000-04:00

I don't know how to spell...or pronounce things. If it wasn't for my spellchecker, this post would be called "Prociutto and Cantalope Salad." All that really matters is that it's delicious...OKAY. JEEZ. (No seriously, it's amazing).

Prosciutto and cantaloupe isn't a new concept...in fact it's an amazingly easy, no fuss, yet elegant appetizer. The two go incredibly together - the smokey, salty meat holds up perfectly to the sweat and refreshing fruit. I have not, however, seen this in salad form and BOY OH BOY is this good. My husband actually said, "you can never, ever have a BBQ without making this salad again." My arm is sore from patting myself on the back.

I ate this on the side of my apricot glazed chicken, but if you wanted to serve this as an appetizer, consider serving a couple of pieces of brie with it...

...ooo la la. This is going to be one of my summer go to's.

Recipe:

1/4 lbs of Prosciutto, finely sliced and chopped

2 Cups of Cubed Cantaloupe

1/8 of a Red Onion, sliced very thin

2 Cups of Spring Lettuce Mix

3 Sprigs of time

2 Tbs of Balsamic Glaze

Pile your lettuce mix on a platter. Add your cantaloupe on top and then sprinkle on the chopped prosciutto. Use your fingers to gently mix the prosciutto and cantaloupe. Sprinkle the red onion on top, followed by the sprigs of thyme. The thyme isn't just a garnish - it adds a wonderful fresh aroma and slight flavor to the salad - I wouldn't skip it. Finish the salad with a drizzle of balsamic glaze.

Stay hungry!

Apricot Glazed Grilled Chicken

2013-04-29T07:00:00.000-04:00

I don't know who your husband is...but mine's better than yours. You know why? He makes me chicken like this:

I mean, did your mouth just drool all over the place, cause mine did. Disclaimer: my husband is not responsible for the beautiful, artfully placed thyme. Just thought I'd throw that out there. He is, however, responsible for everything else. Including grilling on our roof deck and not starting a fire.

The glaze is super simple. Apricot preserves, olive oil, soy sauce, fresh thyme...

...and some smashed garlic.

Let the glaze sim-simma, who got the keys to my bimma?

Once it bubbles on low heat for 2-3 minutes, shut the heat off and let it thicken up.

While the glaze is doing its thing, you can start on the chicken. We like dark meat, mostly because it's way more flavorful than white meat, but you can really put this glaze on anything - including pork. Spray your hot, preheated grill down with a grill safe non-stick spray (we like Weber), and put the chicken skin side down.

I am an absolute cross contamination NAZI and have thankfully passed my psychosis on to my husband. He uses disposable gloves to handle the raw meat, and then once the meat has begun to cook, he switched to tongs. Smart man.

This is what you want. Nice crispy skin.

Once the chicken is nearly cooked (about 13-15 minutes on a super hot grill), begin to glaze it up. Glaze, flip. Let the glaze caramelize while you glaze the other side. YUM.

We like tin pans when we BBQ...it makes clean up a breeze. Now, that doesn't mean you can't spruce it up with a little fresh herbs.

Oh hello.

Drool. Face. All over.

Here's the recipe:

Glaze:
1 Cup Apricot Preserves
1/4 Cup EV Olive Oil
3-4 Sprigs of Fresh Thyme
1 Tbs of Low Sodium Soy Sauce
2 Large Garlic Cloves, Smashed

Chicken:
5 Chicken Thighs
5 Chicken Drumsticks

Heat the glaze ingredients in a heavy sauce pan over low - medium heat until glaze begins to bubble. Let bubble for 2-3 minutes then shut heat off. Grill chicken until done, about 13-15 minutes on very hot grill, turning periodically to prevent burning. Brush the chicken with the glaze and turn, allowing the glaze to caramelize. Let cool for 5 minutes then serve.

Wait til you see the amazing side I whipped up for this on Wednesday...stay tuned...and stay hungry!