Wednesday, April 1, 2015

April Calendar


Happy April! Hopefully April won't bring us too many showers. How beautiful is this stormy picture from Alison though?
Download your April calendar here

-Laurie & Alison
Photo by Alison McQuain Photography

Tuesday, March 31, 2015

Tasty Tuesday: Spring Pasta



I finally had a small to-do list this weekend and was able to enjoy preparing a meal with pasta as the star. I haven’t had pasta in a really long time and reserve it for a treat. I love pasta with just olive oil rather than a sauce so that you can really taste the flavor of your ingredients. We paired this with some merlot, ciabatta bread, olive oil for dipping with seasoning, olives and a balsamic salad. It was so good and exactly what I had been craving all day. This was also the first time I cooked artichokes. I always love them in pasta so I wanted to try it fresh rather than from a jar. I’m not sure I will always go to the trouble of doing that, but it was fun to experiment with. 

Ingredients:
1 Artichoke
1 Chicken Breast
1 Lemon Wedge
1 Tbs olive oil & 1 Tbs herbs
Red Pepper, julienned
Sundried tomatoes
Olives, pitted
Mozarella, cut into tiny pieces and tossed with a few drops of balsamic
Parmesan shreds
Pasta, whatever you prefer

Start with your artichoke. Cut off the pointed in with a sharp knife. Snip off the tip of each “scale” on the artichoke. Cut in half, scoop out the fuzzy middle until the cavity is empty. Rub your lemon wedge on all the tips you cut off. Steam both halves of the artichoke for about 20 minutes. Meanwhile, place red peppers in a bag with vegetable oil and a little bit of red wine and balsamic. Shake it up to mix in the liquid, then spread peppers out on a baking sheet and bake at 450 for about 45 minutes or until roasting spots appear. Season your chicken lightly with garlic powder, onion powder, salt, pepper and a little bit of olive oil. Put the chicken on the grill for about 10-15 minutes while your artichoke steams. Take artichoke out of steamer and brush the mix of 1 Tbs olive oil and herbs onto the steamed artichoke. Transfer to the grill when you flip your chicken to the other side. 
Boil your pasta of choice. I don’t have a clue what mine was since it was a tri-color pasta and the packaging was all in Italian! Drain pasta and mix together the rest of your ingredients-mozarella, olives, sundried tomatoes and red peppers. 
When you take your chicken and artichoke off the grill, chop them up and mix in with the rest of your ingredients. Add in your pasta and toss with olive oil and parmesan.

-Laurie


Tuesday, March 24, 2015

Tasty Tuesday: Berry Breakfast

 
 
Your breakfast just got more indulgent, thanks to Fraiche Nutrition's Almond Berry Breakfast Bar. I wanted something new for breakfast, so I tried this awesome blueberry, almond and oat bar recipe. I've never made anything like this before so it surprised me how well it tasted...it didn't turn out too pretty but it doesn't really matter when it's incredibly tasty, right? 
 
-Laurie
 
2 ½ cups fresh or frozen blueberries
1 cup fresh or frozen cherries
1/3 cup sugar
5 tsp. corn starch
2 Tbsp. fresh lemon juice
1 tsp. grated lemon zest
1 cup crushed up almonds
2 ½ cups old fashioned oats
½ cup flour
1 tsp. cinnamon
¼ cup brown sugar
1 tsp. baking soda
¼ tsp. salt
1 cup unsweetened shredded coconut
½ cup sliced almonds
½ cup honey
1/3 cup melted butter
1 tsp. vanilla

Directions
  1. Preheat oven to 325F and line a 9×13” baking pan with parchment paper.
  2. In a medium bowl, mix together the blueberries, cranberries, sugar, corn starch, lemon juice and lemon zest.
  3. In a separate large bowl, mix together the remaining ingredients until well combined. Set aside ¾ cup of this mixture in a separate bowl.
  4. Press the remaining oatmeal mixture firmly in the prepared baking pan (press this down as well as you can to make it compact).
  5. Spread the berry mixture evenly over the top of the prepared crust, and sprinkle the reserved crumb mixture evenly over the berries.
  6. Bake for approximately 45 minutes until the crust is golden brown and the berries have cooked down.
  7. Cool in the pan and cut into bars once completely cooled.

Friday, March 20, 2015

TGIF: Thank Goodness I Found Spring Curb Appeal!





Happy Spring! Not only is it a warmer, NEW season...it's Friday! So of course, we are geared up to jump into spring with some pins to inspire some fresh curb appeal. I know my front stoop needs some sprucing up right now and with this collection of ideas from our Pinterest board I'm sure I can find some pinspiration for something beautiful!

-Alison & Laurie

Wednesday, March 18, 2015

Magical Flowers


Last week my parents, husband and I went to Disney World. We got to all be kids again and get excited about seeing Mickey Mouse and being swept up in the magic that happens when you are there. I think it may even be way more fun to go as an adult because you see the detail and special touches that surrounds you. I grew up in the Disney Renaissance-Little Mermaid, Beauty and the Beast, Aladdin, Lion King, etc.-and I don't think those tales get old even when you are pushing 30. This was the first time my husband has been to Disney since he was a kid so it was almost all new to him. We had perfect weather and so much fun. Even though it is close to spring break time and the parks are starting to get crowded this time of year, I love going in March or April because it is the wonderful Epcot Flower and Garden Festival. I am always amazed at what these artists can do to bring a character you are so familiar with to life in the form of flowers and living elements. These photos are just a few of the ones that are there.

-Laurie



Elsa & Anna-I loved how Elsa's flowers were all "frozen" white while Anna's were the colors of her gown.

The Beast & Belle outside of Paris in the World Showcase

Snow White with the Seven Dwarfs behind her in Germany in the World Showcase

Baby Simba & Rafiki at the African Outpost

Tinkerbell graced the entrance of a butterfly garden...PS-I took a test to see who my Disney character was at Disney and apparently, I'm Tink!

Tuesday, March 17, 2015

Tasty Tuesday: Saint Patrick's Day and Corned Beef

What do you celebrate on Saint Patrick's Day? Or do you know why it is celebrated at all?

Well, I've got a few answers for you. Saint Patrick's Day (or the Feast of Saint Patrick) is celebrated every year on March 17th as the anniversary of Saint Patrick's death. Saint Patrick is a patron saint of Ireland. St. Patrick introduced many in Ireland to Christianity. I also found that the clover comes into play with this holiday as it was a plant found in Ireland that St. Patrick could use to explain the Holy Trinity in the story of Christ. And the color green has always been synonymous with Ireland. I've never been there but I hear it makes sense.

Why have we translated this holiday into pub crawls and celebrations? March 17th falls within the days of Lent and on March 17th all restrictions of diets and alcohol are lifted in celebration. So, of course a lot of us Westerners have taken that tradition to another level.

This year I am going to celebrate with a little corned beef and cabbage. I've found that this isn't a traditional Irish meal served on St. Patrick's Day but it is a dish that Irish-Americans created and ate often as it was an affordable meal. I've never made this before but I found an easy crock-pot cooking style that I thought must be pretty fool proof. I've also enlisted the help of Willie's Butcher Shop who has already "corned" my meat (aka brined in pickling spices of his choosing).  Mine is cooking today so hopefully I will find that I did everything correctly tonight!

Try this recipe and check this video out to see how easy it is.

Monday, March 16, 2015

Musical Monday: Big Ears 2015



Knoxville may not have a music scene known by the masses like Nashville does, however, when Big Ears happens (March 27-29, 2015) people flock to our little Scruffy City. And rightfully so. This eclectic festival has a lineup unmatched by other festivals. I'm not talking about hugely famous pop artists all under one roof...I'm talking about musical perspectives from all walks of life. If you are interested in expanding your horizons or hearing something you've never heard before Big Ears is just the place for you.

The hardest task in attending this festival will be planning your schedule. I've included the Big Ears 2014 video snapshot.

Here is a list of a few artist we plan to see this year:

The Bad Plus
Max Richter
Jamie XX
Kronos Quartet
Nels Cline
Rhiannon Giddens


-Alison
 

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