This is the first weekend in a few weeks that I’ve had off from cookie baking. Â It’s been its normal mixture of fun and complete torture. Â Most of my shopping (and wrapping!) is done, so I plan on taking things pretty easy this weekend. Â I may or may not even have a few recipes to share with you over the next few days…
Recently, I attended my BFF Andrea’s 2nd Annual Cookie Swap (you may recall last year’s Cookie Swap), and had an absolute blast. Â Here are a few photos from the event.
Andrea’s tree was beautiful and already had a few wrapped gifts beneath it.
Stockings were hung with care.Andrea and Tiffanie (after a few drinks)And this one, while blurry, was too cute not to share. Â Love it!
Happy Holidays, Everyone!
No, not a microplane, or an immersion blender… Okay, maybe if your kitchen’s lame, you need those things. Â But what my kitchen really needed was this awesome piece of art featuring an overweight, beer drinking, viking helmet wearing cat.
This was a Christmas gift from our friends Tom and Heather and I only recently got around to hanging it up. Â I cannot possibly express to you how much I love this – it definitely ranks among the best gifts I have ever gotten. Â It absolutely screams Kate! Â I just love it.
If you feel Â the need to purchse your own drunken cat art, the artist has a website – Whiskers and WineÂ – and it is a whole bunch of awesome. Â I’ve actually been tempted to purchase a few more pieces, but I truthfully don’t know how many pictures of drunk cats my house really needs. Â One is fun and whimsical, but I think six might be bordering on crazy. Â I think you need one!
Happy 4th of July, Folks! Â Picnic season is in full swing and if you’re anything like me, you feel like you may die if you have to look at another potato salad. Â This Southwestern Quinoa Salad is a nice change of pace from the standard cold summer salad. Â And it’s super healthy too, so you don’t have to feel bad about drinking that 6th beer!
1 Cup Quinoa cooked per instructions
1 Cup Canned Black Beans drained and rinsed
1 Cup Corn
1 Cup Frozen Edamame (optional, but I like it)
1/2 Container Grape Tomatoes halved
1/2 Cup diced Red Onion
1 Jalapeno seeded and diced
2 Tbsp Olive Oil
1/4 Cup Lime Juice
1 tsp Adobo Seasoning
*** Please note: Â all measurements are approximate – becuase I really hate measuring things, so use your discretion***
Cook Quinoa per instructions on package, Â chop up your veggies, and combine all ingredients in a large bowl. Â I recommend letting this one sit in the refrigerator for a few hours before eaiting to really let the flavors combine.