Nightly Routine

When we first told my parents we were getting a dog, my mom (only half- jokingly) threatened to repo our couch.  

They gifted us a nice couch as a wedding present, and she was concerned the dog would all but ruin it.  I had to convince her to stop going to consignment store to search for alternatives, but we have since had to teach Collins that the couch is off- limits.  Instead, she has taken up residence with another chair and ottoman in our house.

Every night before bed, I coax her into letting me join her in the chair for some snuggles.  She typically conks out while I respond to emails, read blogs, and check Twitter.

I tried to snap some photos without her noticing, but that was unsuccessful.  Nevertheless, I think these photos are hilarious.  I can only imagine what she was thinking.

"Mom, hmm, what's that?"

"Seriously. What is that?"

"Ok that's enough, can we go back to snuggling?"

"Fine"

On my mind...

My sweet grandfather,

who we affectionally call Bubba.

He is at Vanderbilt today for some testing and we are praying diligently for the doctors and nurses tending to him and to our great Healer.

This photo was taken the night when Lash and I got engaged.  Lash had arranged for our parents, siblings, and grandparents to be at a surprise celebratory dinner.  It meant the world to me that they were there, and I love the delighted expression on my grandfather's face as I was recapping the story :)

CSA Week 2

Tuesday is quickly becoming my favorite day of the week since I get to pick up my CSA goodies!!  Can you believe the generousity and the quantity? It all looks amazing and so fresh. I am so happy I did this!

This week's box included:

• 5 turnips
• 5 sweet onions
• head of cabbage
• lettuce
• 2 large kale bunches
• pint of strawberries
• 1/2 pint of snow peas

I am planing on making:

my sweet and sour crunchy slaw

a version of tyler florence's turnip puree

photo via foodnetwork

ashley's boone farm kale

photo via small doses

iowa girl eats cashew stir fry

photo via ige



What was in your box? 

Any fun recipes to share?

Mr and Mrs Reath!

Lash and I had the privilege of going to Atlanta this weekend to celebrate Mary and Blair tie the knot.  

Unfortunately, the drive was a little long for me because my companion was a little preoccupied.  

Read: med school books complete with noise canceling headphones.  

I was so ready to get out of the car! 

The ceremony was intimate and beautiful, and the reception a big fun Wofford College reunion!

Mary's dress was stunning, and the two were radiant all evening!

As a late night snack, they passed out CFA chicken sandwiches and cokes.  Let me tell you, that sammy was delicious and much needed!!  It was a cute idea, and very "Atlantan."

Congratulations to the newest Mr. and Mrs. Blair Reath!  

We were thrilled to be a part of your special day!

Boursin Stuffed Chicken and Roasted CSA treats

I had the best time plowing through our first CSA box with Gruber Farms!  Some people had a lot of questions about it, and I have to say I definitely recommend it!  With our household of two, we signed up for the small box for $275 for 12 weeks.  This comes out to about $20 a week in produce... which is a deal if you ask me!  Any given day I could spend much more than that on produce at Publix, and I am much happier supporting a local business.  Did you know that April was Eat Local Month for Lowcountry Local?

This meal was phenom.  The boursin chicken has so.much.flavor.  Since it is a statement piece, I knew the roasted veggies would be a perfect accompaniment.  The sweet onions and parsnips caramelize perfectly and are so delicious.  I hope we get more in our next box Tuesday!  I want to put this back on the menu asap.

Boursin Stuffed Chicken 

3 chicken breasts, (cut in half as if butter flying but fully separated)
1/4 c chopped fresh basil
1/4 c chopped fresh parsley
1 (5 oz) Boursin cheese tub
1/4 c chopped walnuts
1 egg, beaten
1/3 c breadcrumbs, crushed ritz crackers, or panko
1/4 c Parmesan
2 tablespoons butter, melted

Preheat oven to 350.  Pound chicken breast halves to a uniform thickness.

Combine herbs, Boursin, and walnuts. Place 1 to 2 heaping tablespoons of cheese mixture on each breast and spread evenly on each piece. Beginning at the thinnest end, roll each up into round. Secure with toothpick if necessary.

Combine breadcrumbs and Parmesan in a small bowl. Dredge chicken in egg mixture and then in the breadcrumb mixture. Place in Pyrex pan and once filled with all pieces, drizzle with melted butter. Bake 30-45 mins. Yields 4- 5 servings

 Roasted Sweet Onions and Parsnips 

4 sweet onions
2 parsnips
1 tablespoon evoo
1/2 tablespoon balsamic vinegar

Preheat oven to 400.   Remove stems and outer layer from onions, and halve lengthwise. Peel parsnips and chop in larger pieces.

On a roasting pan, drizzle vegetables with evoo and salt and pepper. Roast 20-25 mins until begin to caramlize, turning once. Add splash of balsamic and return to oven for an additional 5-10 mins until soft in texture, and golden brown in color.  Yields 2-3 servings

CSA Week 1

My CSA weekly box from Gruber Farms started today!!  I was literally giddy with excitement all weekend anticipating picking it up, and could not wait to see what it included!

The first box included (from left to right):

• kale
• pint of strawberries
• parsnip
• collards
• radishes
• peas
• lettuce
• sweet onions

So cool!! All beautiful, fresh, and local, right out of St. George, SC.   I can't wait to try new veggies and new recipes.  I have to admit I've never done a thing with radishes or sweet onions so bring it on!

I have, however, eaten my body weight in kale chips lately, and wanted to try something new tonight to switch it up.  I stumbled across a few sauteed kale recipes and tweaked to my (asian obsessed) taste buds.  It was delicious!!

Sesame Kale with Garlic and Ginger

- 1 tsp sesame oil

- 1 garlic clove minced

- 1 tablespoon grated ginger 

- 1 large bunch kale, washed, leaves removed and coarsely chopped

- 1 tablespoon water, chicken or veggie stock

- 1/2 tablespoon toasted sesame seeds

- 1 teaspoon soy sauce

- dash of roasted red peppers flakes

Heat sesame oil over medium heat, saute garlic and ginger until fragrant, about 30 seconds to 1 mins. 

Add kale (in batches like you would spinach) and saute for about 2 minutes.

Add water or stock, cover, and steam until kale wilts but is still slightly crunchy.

Finish with toasted sesame seeds, soy sauce, and roasted red pepper flakes.

Strawberry, Banana "Ice Cream"

• Peel banana, cut into small pieces, freeze for 1-2 hours or longer.
• Place in food processor with frozen strawberries (or works perfectly fine without the berries)
• Blend until mixture magically becomes a frosty, yet creamy puree, scraping down the bowl when necessary.

For a fun variation, add a splash of vanilla, tablespoon of nutella, white chocolate chips, ground cinnamon, or unsweetened cocoa powder.  

So easy and guilt free!