Couple Things…

At 12:30pm we are officially on vacation – can you tell I’m excited?!?  A little beach, a little family visit, a lot of relaxing!  Happy Fourth of July week, I have some fun posts planned for you all next week…

Have you read this very interesting (and very long but worth the read) article about women “having it all” or in the case not having it all

What an awesome way to turn out the light!

I really like these simple, white, ceramics from Crate & Barrel, especially this can for storing homemade ice cream…

It’s hard to find really cute clothes with SPF, I LOVE this wrap jacket and it’s UPF 50!

The Top Hunt

I am always on the hunt for interesting tops for those occasions outside of work where you don’t want to be too dressed up, but you don’t want to just wear a t-shirt.  Well, I recently went on the “top hunt” at my favorite consignment shop in Newport, RI and found the coolest shirt, and better yet, it was new with the tags on!  It was the perfect top to wear on my husband and my night out this past weekend.

I love that it’s long, has an interesting neckline with the colorful tiny pompoms, and best of all…pockets!

I love a good consignment shop find.

Sauteed Spinach and White Beans

We had a lot of spinach from a recent CSA pick-up so we looked for a unique recipe to incorporate it into a side dish.  We found this recipe and it was really great, REALLY great! We used apple cider vinegar in place of the white-wine for an added flavor.  We halved the recipe and it was a good serving for 2 people.

Sauteed Spinach and White Beans
from Martha Stewart Living, April 2000

2 Tbs olive oil
1 small yellow onion, diced (about 1 cup)
1 Tbs minced garlic (2 cloves)
2 fifteen-and-a-half-ounce cans white beans, drained and rinsed
6 C (about 8 ounces) spinach, stems trimmed
4 Tsp white-wine vinegar (we used apple cider vinegar)
2 Tsp fresh thyme leaves, plus sprigs for garnish
s&p
Heat a large saute ½ pan over medium heat, and add olive oil. Add diced onion, and cook until translucent, about 2 minutes.
Add garlic, and cook 1 minute. Add beans, and cook until hot and slightly softened, about 3 minutes. Add the spinach and vinegar, stirring frequently until spinach is wilted, about 3 minutes. Add the thyme, and season with the salt and pepper. Serve.
Enjoy!

Monday Outfit

I’ll be in the office all day so I thought I would wear a more casual, yet very summery outfit with lots of accessories.  Have a great week…just this week of work then we’re on VACATION!

Splendid stripe t shirt
$78 – piperlime.gap.com

Ann Taylor twill pants
$98 – anntaylor.com

Bandolino wedge shoes
$50 – piperlime.gap.com

Blue Nile platinum jewelry
$7,890 – bluenile.com

J Crew j crew jewelry
$118 – jcrew.com

J Crew 14k jewelry
$22 – jcrew.com

Couple Things…

TGIF!  The weather has been so HOT this week, I’m glad the heat wave is over and it’s the weekend.  I have some fun girly plans this weekend…girls night tonight with our sweet baby girl while my husband is at a Sox game, bridal shower Saturday, and lunch with friends Sunday.

My husband and I are also going on a date Saturday night to celebrate our 3-year wedding anniversary, we are so excited for a date night!!  What are you up to this weekend?

Martha Stewart has a new craft App for iPads…get it now while it’s free through July 8th.

I am loving the aesthetic for the Tory Burch Resort 2013 line!

This is such a great idea…

I finally found a place online to buy my favorite face sunscreen!

Sweet Brunch – Cinnamon Roll Pancakes

My husband is a big fan of sweets so for Father’s Day brunch I knew we had to go in the direction of pancakes/waffles/french toast.  This being his first EVER Father’s Day I also knew we had to make something memorable, we meaning my baby girl and me.

We decided to make Cinnamon Roll Pancakes with a Cream Cheese glaze served with a side of bacon, iced coffee, and a little fruit salad (I had to incorporate something healthy!).  We made this for our Father’s Day celebration, but as always, this can be made for any breakfast/brunch menu!  And I am telling you, these pancakes are outrageously good!!!!!!!!!

Cinnamon Roll Pancakes
from recipegirl.com

Cinnamon Filling
4 Tbs (1/2 stick) unsalted butter, just melted (not boiling)
1/4 C + 2 Tbs packed light brown sugar
1/2 Tbs ground cinnamon

Cream Cheese Glaze

4 Tbs (1/2 stick) unsalted butter
2-oz cream cheese, at room temperature
3/4 C powdered sugar
1/2 Tsp vanilla extract

Pancakes
I took the easy route and used pancake mix.

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside.

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter according to package instructions.

Cooking the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

Enjoy!

PS. Here was the little card we made for Father’s Day:

Chicken Roll-Ups with Goat Cheese and Arugula

We had some extra arugula from our CSA last week and my husband and I are not fans of a straight up arugula salad so we researched for other ways to use it.  We found this great recipe from my friend Martha and it was, of course, delicious!

Chicken Roll-Ups with Goat Cheese and Arugula
from Everyday Food, October 2005

8 chicken breast cutlets, (about 1 1/2 pounds)
Coarse salt and ground pepper
1 large bunch arugula, (about 4 ounces), stems trimmed
3 oz soft goat cheese, broken into small pieces
2 Tsp olive oil

Preheat oven to 425 degrees. Season chicken with salt and pepper. On a clean work surface, lay cutlets flat (smooth sides down). Fill and roll: Layer each cutlet with arugula; crumble goat cheese in the center. Starting with the narrow end, roll up chicken tightly; seal with a toothpick. In a large nonstick ovenproof skillet, heat oil over medium-high heat; swirl to coat bottom of pan. Cook, seam side down, until golden brown, 1 to 2 minutes. Turn chicken. Transfer skillet to oven. Cook until chicken is opaque throughout, 10 to 12 minutes. Remove toothpicks, and slice chicken crosswise before serving, if desired.

Enjoy!