This is the first weekend in a few weeks that I’ve had off from cookie baking. It’s been its normal mixture of fun and complete torture. Most of my shopping (and wrapping!) is done, so I plan on taking things pretty easy this weekend. 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. 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. Love it!
Happy Holidays, Everyone!
No, not a microplane, or an immersion blender… Okay, maybe if your kitchen’s lame, you need those things. 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. I cannot possibly express to you how much I love this – it definitely ranks among the best gifts I have ever gotten. It absolutely screams Kate! I just love it.
If you feel the need to purchse your own drunken cat art, the artist has a website – Whiskers and Wine – and it is a whole bunch of awesome. 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. One is fun and whimsical, but I think six might be bordering on crazy. I think you need one!
Happy 4th of July, Folks! 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. This Southwestern Quinoa Salad is a nice change of pace from the standard cold summer salad. 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: all measurements are approximate – becuase I really hate measuring things, so use your discretion***
Cook Quinoa per instructions on package, chop up your veggies, and combine all ingredients in a large bowl. I recommend letting this one sit in the refrigerator for a few hours before eaiting to really let the flavors combine.