....is the Fourth of July with Red, White & Blueberry Sangria

Happy 7th of July! I hope you had a lovely holiday weekend. I had a long four days off and I know it will be really hard to wake up early to go into work tomorrow. (CPB & I had a productive but not particularly exciting Saturday & Sunday spent painting the kitchen & moving furniture to clean the carpets.) On the Fourth of July we had a lovely time with work friends, MMcK, LW & CRV on our patio and watching fireworks. We unintentionally saw two fireworks shows from a hill overlooking La Jolla. A house not to far from the official fireworks was competing (and possibly winning) the fireworks show. Here's a look at the tasty treats we had for the holiday, including the recipe for Red, White & Blueberry Sangria!

Menu

Charcuterie Board

Rosemary & Garlic Bread

Red, White & Blueberry Sangria

Grilled Pork Tenderloin

Grilled Corn in the Husk

Potato Salad

Salt & Pepper Chips

Mascarpone Lemon Tart

....is Spaghetti Squash Pad Thai

I squash season over already?!

This winter I fell in love with roasting vegetables. They are just as wonderful by themselves but I would use them in salads or pasta too. I even had Spaghetti Squash for the first time! (I'm a little behind on this wonderful gourd.) I completely undercooked it the first time I tried roasting one. The oven temperature was too low and I may have been  definitely was impatient with the roasting process. 

The first recipe I made was literally turning the squash into a classic spaghetti dish. Roasted Squash, filled with Red Gravy (also known as spaghetti sauce) and fresh Mozzarella. The squash roasts alone until tender and then again with sauce and cheese is warm and until it's wonderfully melty. The 'pasta' is eaten right out of the half of squash, the scooped out center serves as a bowl for the red gravy & cheese. After a few times attempts at this meal, I learned a helpful tip to roasting the Spaghetti Squash perfectly. Roasting it upside down lets the water from the Squash it turn to steam and speeds up the cooking process.

One afternoon, I was talking to Mrs. S on the phone about life and squash recipes (a fairly normal conversation). I asked for her favorite Spaghetti Squash recipe. She didn't have a specific recipe but she loves using the squash to make a gluten free Pad Thai (my recipe was inspired by version I found on the blog 'A Couple Cooks'). The Squash works just like noodles and does a wonderful job holding onto the Thai spices and flavors. I couldn't wait to give it a try!

....is Eye(cake)Balls!

Happy Halloween!

Today one of my lovely architecture friends, Lindsday-Loo, is guest posting on how to make Eye(cake)Balls.

Linds has appeared in a few posts already, the 'What's in the Fridge? Cabin Edition' & Orecchiette & Broccolini. When our group of architecture girls gets together (about once a year) it always involves delicious food, and lots of it! Other fun facts, her husband is an ophthalmologist making this haloween treat completely appropriate (and amuses me). I think you'll also catch a sneak peek of her furry sous chef, Maki, in one of these pictures, one of the sweetest, cutest puppy's ever.

Recipe adapted from the Epicurious, Basic Cake Balls

....is 'Our' Soup

It's Fall! It's Fall! 

I guess it's has been officially fall for over a month but at the end of September it was still 80+ degrees in San Diego. The weather has finally started to cool, it was a chilly 60 something when I went to work this morning. I know it's ridiculous but I find that cold. I've been craving this soup for a while but couldn't bring myself to make it while it still felt like Summer. 

In architecture school my roommate and I had two similar recipes, both Butternut Squash & Sweet Potato soups but slightly different. We combined the two recipes and came up with 'our soup'. I'm not sure we made it exactly the same way twice so the recipe below is a delicious approximation. 

....is What's in the Fridge, Cabin Edition

Last month I went to New England! It was an amazing week, one of my best friends from architecture school got married in New Hampshire and about a dozen of my friends from school were able to attend. We stayed in an AMAZING cabin (to James!) and had an wonderful time. There were plenty of lovely wedding festivities, hiking and one amazing family dinner. This is the pasta dish Lindsay-loo and I put together, it's great for a large group, easily multiplied and just as delicious in small batches. (There are some similarities to the Orecchiette & Broccolini Pasta we made when my architecture ladies visited San Diego last year.)

....is a Historic Homes Tour

Two weeks ago I went on the SOHO Historic Home Tour of early 20th-Century Mission Hills . There were six homes on the map but a friend from work, MC, & I turned it into a walking tour of the whole neighborhood. It was a dreary day for San Diego Spring but I had a great time looking thru the houses & finding other gems, like the home (and matching mailbox in the bottom left) in the picture above.

....is a Creative Exchange, TwentyThirteen

It's that time of year again! The Second Annual Creative Exchange Hosted by the lovely Covered in Mod Podge, the Grant life & Covered in Grace.

I was paired with the darling Jaimie @ ROXYLOVE. We've been writing back and forth and I've really enjoyed my big kid penpal time. I did a little research on her blog to figure out what to send her. I adore the Jewelry she makes, she has such a great eye for putting pieces together. Her 'Life Lately'  posts frequently feature a very handsom little man. And, I noticed a recent post where she showed off her latest craze: scrapbooking! This seemed like the perfect choice for this creative exchange. So, I began gathering supplies....

....is Orecchiette & Broccolini

This recipe is a collaborative effort from my architecture friend's visit. Since they came to San Diego in November we've remade it about a dozen times. Orecchiette is my new favorite pasta! It's suction cup shape holds a bit of the yummy broth, which also makes it prone to sticking to the side of the pot. It can be altered with infinite options, pick your favorite green, pick your favorite sausage, toss it together and enjoy.

1lb Orecchiette Pasta
4 Chicken & Apple Sausages, Sliced
1/2 Onion, Diced
1 bunch Broccolini
1/4 Cup Sun Dried Tomatoes (Optional)
1/3 Cup Dry White Wine
1/2 Cup Chicken Broth, More as Needed
Salt & Pepper

In a large pot cook Orecchiette Pasta al dente. In a separate pan brown Sausage and set aside.

Saute Onion until golden. Deglaze pan with Dry White Wine and cook off the alcohol. Add Chicken Broth, Broccolini & cover.

When Broccolini is steamed return Sausage to the pan, add Pasta and stir to incorporate the flavors. Salt & Pepper to taste.

....is Mrs. M's Chicken Pot Pie

I've take  little liberties but I'll put up the original recipe with the disclaimer she gave me:

"Chicken pot pie recipe below! I don't care how many times you take out the carrots and celery, I'm still adding them."

1 Rotisserie Chicken, Meat Pulled Off & Shredded
1 Cup Carrots*, Diced
1/2 Cup Celery, Diced
4oz Mushrooms, Diced
1/3 Cup Butter
1/3 Cup Onion, Diced
1/3 Cup Flour
1/2 tsp Salt
1/4 tsp Black Pepper
1 3/4 Cups Chicken Broth
2/3 Cup Milk*
2 (9 inch) Unbaked Pie Crusts, Thawed

*I substituted Sweet Potato & Heavy Cream for these ingredients.

 

Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine Carrots and Celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook Onions and Mushrooms in Butter until soft and translucent. Stir in Flour, Salt, & Pepper. Slowly stir in Chicken Broth and Milk. Simmer over medium-low heat until thick. Remove from heat. Add Carrots, Celery, and Chicken. Stir until coated. (I sautéed the Celery and Sweet Potato in with the Onions.)

Place bottom pie crust in glass baking dish. Pour hot mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. (Mine never looks as good as Mrs. M's.)

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

....is Prep Kitchen, Little Italy

Prep Kitchen, Little Italy,  San Diego

Wood Ceiling and Garden Lights. Fence Post and Old Windows as room dividers. Outdoor Chairs to make the upstairs inside feel even more like outside.

Windows lined Succulent and a Long Bench.

The aforementioned Big Windows, a Chandelier and a peek into the Bar Area.

A few delicious cocktails.

A charcuterie. 

A note: this is in the entrance of Prep Kitchen, I should start marketing some of our designs. This was in our original designs for Mr. & Mrs. M's Wine Closet. I like how they added the lighting.

Design & Test

....is a Creative Exchange!

Crafti-ish Me.

My crafty side is limited so for this creative exchange I stuck to my strength - sweet treats.

....is a Wine Closet, Part 4: Lights!

Mr. & Mrs. M have lights in the Wine Closet. Wireless LEDs, doesn't it look lovely!?!

Previously

Design & Test

Material Preparation

&

Final Installation

....is a Cucina Urbana Happy Hour

Cucina Urbana

A functional room divider. 

The community table. 

The pizza oven bar (the best place to sit).

The boarded walls and double sided bar.

Sangria and a cheese board.

....is Sacramento to San Diego

We took a little trip to go to a friend's wedding. Here are some of the sights and tastes:

Pyramid Brewery, Sacramento Alehouse

A stroll around the Capitol - Sacramento, CA 

Orphan Breakfast House

The Happy Couple

Some Happy Feet 

Balboa Park Coming into San Diego

 Snooze, an A.M. Eatery

....is the Best Way to Serve Banana Bread

Straight Out of the Oven 

with a Huge Scoop of Vanilla Ice Cream

....is Spicy Smoked Mozzarella Meatballs

Where has the month of June gone? or May for that matter.... somehow the days have blended and sadly my little blog has suffered. Here we are in July and it may look like I went on a cooking & baking rampage but even without posting the cooking and picture taking never stops. Here's a little something I made with a friend May 9th, a little something from Giada and it was delicious. (PS - I've learned how to Post Date Blog Entries)

1 Small Onion, Diced
1/2 Cup Parsley, plus 1/4 cup
2/3 Cup Parmesan Cheese, plus 1/4 cup
1/3 Cup Bread Crumbs
1 Egg
2 Tbsp Ketchup
3 Garlic Cloves, Minced
1/4 tsp Red Pepper Flakes
1 tsp Salt, plus more for seasoning
1/2 tsp Black Pepper, plus more for seasoning
16 oz. Ground Turkey
2 oz. Mozzarella Cheese, Cut into 16 (1/2-inch) Cubes

Position an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees.

In a large bowl, combine the Onion, 1/2 cup Parsley, 2/3 cup Parmesan, Bread Crumbs, Egg, Ketchup, Garlic, Red Pepper Flakes, 1 tsp Salt, and 1/2 tsp Pepper. Add the Turkey. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 1/2-inch-diameter) Meatballs and place on the prepared baking sheet. Make a hole in the center of each Meatball and place a cube of Mozzarella inside. Reform the Meatball so that the Mozzarella is completely covered with the meat mixture. Bake the meatballs for 15 minutes until cooked through.

....is a Wine Closet, Part 3: Final Installation

Finished and Filled!

At the Beginning.

The start of the installation, a structural board with marked screw locations gets drilled into the wall. Then a layer of wood glue, a shelf and a second layer of glue before screwing in the second structural board. The pattern gets repeated up the wall and didn't take long to finish. I thought it would take a couple people working on it and allowing time for the glue to dry but Mr. M was able to install it himself in an afternoon. I'm sure it was all the prep work Mrs. M and I did that simplified the process.

All but the top Shelf installed.

A few bottles to test it out.

A few more....

Final shelf in and another function added.

Mr. & Mrs. M drilled cork-sized holes in the top shelf, because of the height of the closet the top shelf wasn't fully functional as a wine shelf. So now it holds corks. Genius!

Previously

Design & Test

&
Material Preparation