Tuesday, April 5, 2011
One concept I am struggling with for the wedding is color. Which to use, how much of what.
The wonderful site Style My Pretty has these great inspiration broads that you can play around with, mix and match. I've been using these to work with images and find colors that work for me. I really love flowers Yellow and here I love the yellow with the contrast of the dark woods. Thoughts or any other color suggestions?
Thursday, March 24, 2011
April's issue of D Magazine has a list of the top 52 things you must do in Dallas. "You're not a true local unless you've done them all."
I'll list some of my favorites, but really and truly this list is great so take time to explore yourself.
(in no particular order, with no great rhyme or reason)
1. Eat Bob Armstrong Dip at Mattio's - Done. Its great.
2. Eat frozen grapes at the pool by the Joule - Never have I done this at the Joule.
3. Get fake boobs - Yes, so Dallas. me however, not so Dallas.
4. Go to the Plano Balloon Festival - every year growing up
These are just a few that either made me laugh or brought back memories. There is so much to love about Dallas and according to this list I have to get busy!
Wednesday, March 23, 2011
After the tour we were going to dinner at our favorite restaurant, Momo's.
But before dinner I would get my third birthday present. This was really the perfect day. Since we've been engaged I've learned that my love language is quality time... he really hit the nail on the head with this day.
We had dessert at my parents after dinner with both families.
Tuesday, November 2, 2010
Now this recipe below is seriously so easy, delicious, and great presentation (great if you are having people over)
Stuffed Squash (thanks to Mr. Alton Brown)
- 4 small acorn squash, 1 to 1 1/4 pounds each
- 2 tablespoons unsalted butter, cut into 4 pieces
- 1/2 pound ground pork
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped carrot
- 1/2 cup white wine
- 1 1/2 cups cooked rice
- 1 (10-ounce) package frozen spinach , completely thawed, drained and chopped
- 1/2 cup toasted pine nuts
- 1 1/2 teaspoons dried oregano
- Generous pinch of salt
- Freshly ground black pepper
Preheat the oven to 400 degrees F.
Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with parchment paper. Set aside.
In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine.
Return the pork to the pan along with the cooked rice, spinach, pine nuts, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately.
Wednesday, September 29, 2010
I have at least 100 places on my "must see" list. Most everywhere I have been I want to be sure to go back at least once. In my mind it is silly, crazy, dare I say selfish to have all of this world - every bit of it so different to all of our senses - and not take advantage of as much as we can.
(Disclaimer- I am a dreamer. It is a blessing and a curse. My mind never stops working. I think up wild, beautiful ideas and most often do what I can to make them happen- within reason)
I'm not sure what I'm getting at with this entry, other than the fact that I am itching beyond reason to get AWAY! It has barely been a month since I have been back from a weekend trip to New Orleans, and I could not get back to that city any sooner!
Saturday, September 25, 2010
Maybe there something in the air that makes the spices taste better this time of year
From the fried [anything] to the pig races and of course Big Tex, none other can compair.What else can I say? It's Boot Season.