With Thanksgiving around the corner, I’m already in full event planning mode and ready to take on the holiday season. Continue reading
Although I am glad to be back home to Atlanta, I miss DC so much. It is one of my favorite cities to visit because it is filled with history, culture, and life. There is always something new to discover and no trip is ever the same. This time around, I spent a Saturday afternoon around the Georgetown area where we walked around the university (it was having a jazz festival) and explored the local shops and restaurants.
Because the temperature in DC fluctuates throughout the day, I paired a light military jacket with a day dress for once the temperatures started to drop. This Velvet Lily Aldrige Collection jacket is perfect for cool days , is easy to store, and is so casual. To see more of the apparel designed by Lily Aldrige (yes, the Victoria’s Secret Angel), check out Velvet by Graham and Spencer.
- Fresh basil leaves (about 2 cups blended)
- 1 cup pine nuts
- 1 clove garlic
- 1/4 of a medium onion
- 2 buffalo mozzarella balls
- 1 slice of Parmigiano-Reggiano
1. Remove basil leaves from the stalk. Wash and dry thoroughly.
2. Use a garlic presser to grind the garlic into a thick paste. Dice the onion into small pieces.
3. Place in pan over medium heat until the ingredients begin to turn golden. Depending on how strong you want the taste to be you can add as much or as little of the garlic/onion mix to the sauce.
4. Blend ingredients together. Starting with the basil and the pine nuts and then adding the cheese and garlic mixture to taste.
5. You can add to noodles for an easy pasta sauce.
Peak in week 12 Continue reading
This recipe is one of my favorites. It is very simple to make, it can be served with both sweet or salty sides, and can be made for any occasion. It technically only requires corn but depending on what you add to it, the flavor can vary every time.
- 8 cups of sweet corn (I purchased the frozen ones and them boiled them in hot water to cook them)
- 4 tablespoons of brown sugar
- 1 teaspoon of cornstarch (might not need it depending on the consistency)
1. Make sure the corn is cooked thoroughly, then blend at a medium speed until it becomes a thick paste (see image above)
2. While blending add sugar per your preference (I add all 4 tbsp. because I like the sweetness of the pancake to contrast the salty cheese but some people prefer to mute the sweetness down)
3. Pour the mixture into a skillet at low heat. Let it cook on each side until the edges are golden brown and the uncooked side is relatively dry. Do not flip until this has happened, otherwise the pancake will come apart. If your mixture is too runny, you can add some cornstarch to thicken it up.
4. Serve. I usually serve the pancakes for lunch alongside some salted Burrata cheese. Butter or cream cheese also makes a great spread.