13 Sunday Nov 2016
Posted in Uncategorized
Tags
These delicious pomegranate cider mimosas have become my favorite brunch mimosa for autumn. This year, we’ve been blessed with temperatures nice enough for a Sunday brunch al fresco.
Ingredients:
hard cider, pomegranate liqueur, pomegranate juice, pomegranate seeds
Directions:
Pour cider, liqueur, and juice into a glass.Use amounts according to preference. Garnish with fresh pomegranate seeds.
Just add a tasty brunch menu and some great friends…
XOXO,
Young Wifey
13 Wednesday Nov 2013
Posted in Landscaping
16 Sunday Oct 2011
Posted in Landscaping, Life
Tags
autumn, autumn favorites, autumn traditions, fall, fall traditions, October, seasonal, seasonal favorites
This post is a little late… I’ve missed the harvest moon. October is one of my favorite months. Autumn, I love the changes it brings (not the changes that follow). Crisp cool air, crunchy leaves, smoky bonfires and tasty caramel apples… A season where everything feels so zesty…
The changing of the leaves…
Vibrant Oak
Holly berries turn red…
Weaving Webs
Spiders appear everywhere. This little designer has created many masterpieces this month.
Hubster’s fav’? Besides hunting season starting… it’s Oktoberfest!
Oktoberfest 2011
Oh, and did I mention my Uggs come out of hiding?… What do you love about October?
27 Tuesday Sep 2011
Posted in Cooking
Autumn is officially here! And with that, soup is officially on my mind. Poor Hubster, he’ll just have to grin and bare it. Chicken & Gnocchi has been on my mind since we went to Olive Garden (last year) and I wanted to try it…. but they were out. So once again, this is not an Olive Garden copy cat recipe. This is my variation of what this yummy soup should be…
Chicken & Gnocchi
Ingredients:
1 cup chicken breasts (cooked and cubed), 2 Tbs. butter, 4 Tbs. flour, 3 c. vegetable or chicken stock, 1 pint of heavy cream, 1 minced garlic clove, 1 c. shredded carrots, 1 c. diced onion, 2 c. fresh baby spinach, 1 tsp. celery seed, 1 Tbsp. parsley, fresh cracked black pepper, fresh ground sea salt
Sauté the onion and garlic in the butter over medium heat until tender. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding heavy cream, carrots and chicken. Once the mixture becomes thick, add the broth. Gnocchi cooks quickly, so cook it now in a separate pot. Once soup has thickened again, add the gnocchi, spinach, and seasoning. Simmer and serve hot.
Serve with focaccia bread and a crisp salad.
What’s on your table tonight???
11 Sunday Sep 2011
Posted in Cooking
Tags
autumn, beans, dinner, food, foodie, lunch, pasta, pasta e fagioli, postaday2011, recipe, soup, vegetarian
When the stars make you drool, just-a like pasta fagioli, that’s amore…
Maybe I’m just an overly sensitive person, but with the shock of the flooding and the 10 year anniversary of 9/11, it has been an emotionally draining week. With the damp cold clinging to the autumn air and the soggy ground seeping through my shoes, it is soup time in my kitchen. So until the sun decides to finally show its face, the soup will warm my body, mind & soul.
This is not the Olive Garden copy cat recipe, so turn away now if that’s what you’re after. I’m trying for a bit more authentic. I’m pretty sure that this is a traditional peasant dish and therefore wouldn’t have meat in it… After all, the two namesake ingredients, pasta and beans, are the most inexpensive ingredients one could use. Modern recipes do add meat, but today I do not… (maybe when I need to make it a little heartier in the cold winter).
Pasta Fagioli
Ingredients:
3 c. cannellini beans, 3 c. red kidney beans, 1/2 lb. cooked radiatori, 1 c. diced tomatoes, olive oil, minced onions, garlic, 2 bay leaves, 1 grated carrot, 2 stalks of celery, 1″ chunk of pecorino romano, vegetable broth, a pinch of crushed red pepper flakes, fresh cracked black pepper.
Directions:
Warm olive oil in bottom of soup pot. Chop celery into small pieces and add to pot with onions. Saute until tender. Add broth and cheese and bring to a boil. Add remaining ingredients, reduce heat to low and simmer. Let stand for 10 minutes and discard bay leaves before serving.
Serve hot with a crisp salad and yeasty bread. Top with fresh grated cheese if desired.
What is warming you up today?
