5.31.2013

roundup

Agh. You guys, I'm so sorry. Life has once again intervened, and in the past couple weeks I've acquired a new nephew, been sick, and worked a lot on the new place. (We're almost done.) I'm going to have a pretty exciting announcement on Monday, but until then, here's some of what I'm currently loving.
Ok, I've got to tackle the rest of my day. Have a great weekend! 

5.14.2013

mom style when you're no longer nursing

I've been hating my summer wardrobe for no good reason, and Sunday morning I decided that I HAD to own more than was in my closet. I went and rummaged in the garage and sure enough there was a whole tub of summer stuff I'd packed away last year because it wasn't nursing friendly. (Have I told you how I feel about dressing for breastfeeding? Suffice it to say: it's MUCH HARDER than dressing a pregnant belly. Not only do you need to cover things, you also have to be able to access them without showing all of the skin.)

Anyway, this dress is one of my favorites, and not only because the length means I can get away with unshaven legs. ;)
Dress, Calvin Klein, thrifted
Cardigan, Gap, handmedown from sister
Shoes (shown here), Target
Necklace, Target
Arm candy is a mixture of Target, JCrew, Forever 21, and vintage. 

On Lincoln: Shorts and shirt are from Carter, and everything (including shoes) is thrifted



I had to add some gratuitous Lincoln smiles for you.

5.13.2013

How to get lots and lots of veggies into your family the easy way

We are on a pasta salad kick at our house lately. I'm not sure why, but I'm not complaining, because I LOVE pasta salad. Fortunately my husband is liking this particular kind, and Fat Toddler eats everything, so there you go.
The key to this recipe is veggies. Lots and lots of veggies. Since not much is in season yet we're using mostly frozen, and that's ok! As long as (and here is the trick) you cut them small and cook them. Lightly! You don't want mush! But you ALSO don't want hard crunchy pieces that neither blend texturally nor stay properly mixed. So cook each thing, lightly and quickly in a little boiling water, then rinse in cold water to keep the colors fresh. Mix it up with some mayo, mustard, spices and a handful of cheese, and presto! Pasta salad.

In this particular batch I used peas, raw onions (VERY finely chopped), cauliflower (once you chop it up it literally DISAPPEARS. It's amazing), grated carrots, shell pasta, and broccoli. But I've also used: zucchini (grated and uncooked), fresh spinach (finely chopped and also uncooked), chick peas (canned), olives, napa cabbage, corn and canned beans of various sorts. I haven't used but intend to try: shallots, turnips, yellow squash, green beans (probably shredded lengthwise), and pretty much anything else I can think of.

For the dressing I just combine mayo with a bit of yellow mustard, some salt and pepper, a dash or Worcestershire sauce, and some garlic powder.

Then you add it all together (check out how full the bowl gets) with a handful or two of shredded cheese and om nom nom. Pasta salad!

Ok, I'll try to come up with some measurements for you. Here goes!

Om Nom Pasta Salad

1 lb pasta in a fun shape
(at least) 1 cup each of a few different kinds of veggies, cooked until tender
1 onion, finely chopped
4-6 ounces grated cheese 
1 1/2 cups mayo
2 Tbl yellow mustard
1 dash Worcestershire sauce
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tsp garlic powder

Whisk together the last six ingredients. Stir together with the first four. Add a bit more mayo if needed. (It depends on the wateriness of the veggies that you choose.) Enjoy!

5.09.2013

what I'm wearing

It's FINALLY getting warm, you guys! And that makes me SO SO happy.
This is my outfit from Tuesday. It was an off-and-on rainy day, and I snapped these in the stolen moments between downpours,

Sweater: Ralph Lauren, thrifted
Skirt: Gap clearance
Shoes: Guess, DSW

5.08.2013

wednesday wonderfulness

5.07.2013

::quotable::

Beauty breeds beauty, truth triggers truth. The cure for writer's block is therefore to read.
–Matt Haig

5.03.2013

fun things to watch on a Friday

This music video by Carla Bruni is just completely charming and sixties-inflected.

This video isn't particularly groundbreaking visually, but the song is just very fun.


Finally, this song is new to me, and it makes me so happy and smiley. It's basically a perfect Friday song; you'll be dancing along to it all day.

5.02.2013

om nom muffins!

the muffin man
Today I got sent home from work with a bunch of blueberries that were close to being thrown away, so I whipped up some muffins.

I don't have a go-to muffin recipie, but I *do* have a go-to cookbook. I'll be honest, it's a very strange cookbook. There's a whole chapter for cakes, a whole chapter for candy, one for cookies, one for brownies and bars (as opposed to cookies), one for desserts, one for ice creams, and then "main dishes, casseroles, meats and veggies" are all folded into ONE CHAPTER.

Yes, it's eclectic, but if you need a recipe for something sweet in a very large quantity, this is the place to go. (The molasses cookie recipe calls for SIX CUPS of flour.)

Anyway, I pulled out a likely-looking recipe, and it was delicious! The key, I think, is that they're not terribly sweet. I also really like the crumb topping; it's quite light and crunchy. So anyway, here you go!

Blueberry Muffins

Preheat oven to 400.

Cut together 1 cup flour, 1/4 cup softened butter, and 1/2 sugar. Will be very floury. This is the crumb topping; set it aside.

Combine 3 cups of flour, 1 cup sugar, 1 cup salt, 4 teaspoons baking powder. Set aside.

Whisk together 2 eggs, 1/2 cup oil, and 1 cup milk. Add dry ingredients. Add 3 cups (or so) fresh or frozen blueberries.

Spoon into cupcake papers, sprinkle crumb topping generously on top.

Bake for 15-20 minutes. (Will probably require longer if using frozen berries.)

Makes about 18 muffins.

the muffin man
And the most important thing: Munchkin approves!
the muffin man the muffin man

5.01.2013

wednesday wonderfulness

Happy May, lovelies! Anyone dancing around a maypole today?