I'm confused about what I want to wear and how I want to look. I feel boring in my clothes, even dressed up, but I don't know what to change. Guess I need to start searching for some style inspiration for spring and summer.
For some reason, my husband and I don't do Chinese food very often, like maybe twice a year. Then we found Hunan Village, and have already ordered delivery twice this month. They have like 50 vegetarian dishes, and the Vegetarian General Tsao's Chicken is not only the best fake meat I've ever tasted, it's the best Chinese food period.
My husband and I are movers, we've moved 6 times in the last 7 years. It's lovely fun to move in and set up house, but at the end of the year I'm usually a bit stir crazy. Usually we move on the spur of the moment, but this last move was planned a few months out, giving me tons of time to sift through all of our belongings and declutter and organize every last possession.
One of the little things I got rid of were our collection of coffee mugs, several beige ones from a starter set and the rest mis-matched and picked up from who knows where. I replaced them with six matching bright yellow mugs from cb2.
This is one of those easy peasy pastas that make you feel like a real cook. And how perfect would it be for St. Patrick's Day if you don't like cabbage?
First of all, did I ever say how much I love my food processor? I wanted one for a while, but I'm kind of a minimalist with kitchen gadgets. I bought it about six months ago, and have not regretted it at all. I may only use it once a week or so, but for some recipes there's no easy way to make them without it. I've used it for hummus (chickpea and white bean), frozen fruit sorbet, carrot soup, and now, pesto:
This recipe was inspired by a pesto-artichoke-and-mushroom-topped fried chicken sandwich that my hubby had at a cafe close by, when he remarked that the topping was the best part of the sandwich. I consulted my vegetarian cookbook for a basic pesto recipe (then switched the basil to spinach and the pinenuts to walnuts).
Spinach Pesto Pasta with Mushrooms and Artichokes
For the pesto:
1/2 c. walnuts
3 cloves garlic
4 c. baby spinach
1/4 c. Parmesan cheese, grated
1-2 tsp. dried basil
salt and pepper
Grind walnuts and garlic in food processor. Add spinach and cheese and process until smooth. Add olive oil as needed (a few tablespoons) through hole in top, season with dried basil, salt and pepper.
For the pasta:
6 oz. mushrooms, sliced (we used a mix of baby bellas and shitakes)
1 can artichoke hearts, drained
1 box pasta of your choice (we used linguine)
1-2 c. heavy cream
Boil water and cook pasta according to directions.
Heat olive oil in large pan over medium heat. Add mushrooms and saute for 5-10 minutes. Add artichoke hearts and saute another 5-10 minutes. Add pesto, bring to boil and cook for 5 minutes or so.
Add cream, lower heat and cook until combined, stirring.