gold flamingos.

God this is dreamy (especially on a hot evening when I an barely think.)

These gold flamingos are everything.  






Image via Pinterest. 

coffee-crusted grilled pork chops.

If I were to try and describe my relationship with coffee it would involve a 3 hour long conversation in which I would try and explain how I love coffee (the darker the roast the better) but I only allow myself to drink it twice a week.  I realize this is not normal.  People do not fall into a category of occasional coffee drinker. Coffee is one of those all or nothing types of thing.  I am not normal.  

Since I can't consume coffee with any regularity, I constantly look for ways to incorporate it in my cooking (because coffee flavor is like nothing else).  When this recipe appeared in my inbox, I knew it was going to be my next weekend grilling project because what is better then PORK, SUMMER, AND COFFEE?! After making this, I realize nothing is better, nothing.  

This dish requires about 10 minutes of prep and 10 minutes of cooking which means it couldn't be any easier. As the pork grills the coffee flavor gets toasted and more pronounced.  Coupled with the sugar and the cayenne ensures you get that awesome sweet, spicy, smoky flavor that I simply can't get enough of.  Serve it with grilled corn and you have the epitome of everything I love this time of year.  

Coffee-Crusted Grilled Pork Chops

Recipe adapted from Leite’s Culinaria

Despite the fact that I only cooked 2 pork chops (2 very LARGE pork chops), I still made the prescribed amount of spice mixture and just really crusted the pork.  If you decided to halve the recipe, I would keep the proportions the same.  You can never have too much spice. 

1 tablespoon ground coffee

1 1/2 teaspoons salt

2 teaspoons turbinado sugar (such as Sugar In The Raw)

1/4 teaspoon cayenne pepper

1/4 teaspoon smoked Spanish paprika

¼ teaspoon black pepper

1/4 teaspoon ground cinnamon

6 bone-in pork chops (each about 3⁄4 inch thick)

In a small bowl, combine the coffee, salt, sugar, cayenne, smoked paprika, pepper, and cinnamon. Mix well.

Season the pork chops on both sides with the coffee and spice mixture, rubbing it into the chops. (Be sure to use all the spice rub.)  At this point the pork chops can be stored in the fridge until ready to use.  I think it’s best to keep in fridge for a couple of hours as it allows the flavors to permeate the meat. 

Prepare an outdoor grill to cook directly over medium heat.  Or heat a large cast-iron pan over medium-high heat for about 5 minutes. 

Place the chops on the grill or cast iron skillet and cook for 4 to 5 minutes, until well-browned. Flip the chops and cook for 4 to 5 minutes more, until browned and cooked to an internal temperature of 150°F (65°C). Transfer the chops to a platter and let rest for 5 minutes before serving.

the outdoors.

I want to spend my weekend here.

With a Gimlet in one hand and a piadina sandwich in the other (my latest obsession, recipe coming soon!).  

Pharell "Happy" will be playing on an endless loop.  I will eat cherries by the handful.  

Cut-off Levis, a white linen tee, and gold Ray-Ban aviators to complete the look.  

(I don't miss our old apartment that flooded.  I do miss having a backyard.)





Image via Pinterest. 

blueberry shortbread bars.

As someone who is getting married fairly soon (less then 5 months ech!), I've had many people asking me about gifts and what we want.  I am terrible at answering such a question because I don't like telling people to buy me things.  Doing so feels entirely too awkward.  But then people insist which is extremely generous of them to do and then I am left trying to come up with something that is both practical and meaningful and awesome.  

(I am not someone who should be left in charge of picking practical presents.)

Tyler and I have lived together for just about 7 years (where did time go?) and during that time we amassed a lot things. Many of the traditional items that couples register for don't really apply to us.  Sure there are things we could upgrade (a new non-white bath mat would be pretty awesome since we have manged to destroy ours), but other then that we are pretty content with what we have. So I've decided the best thing we can be given is food because as far as I can tell we will always need to eat. Preferably a flat of Maine wild blueberries (or if you can't get your hands on wild blueberries I will settle for regular blueberries), sour cherries, and/or blackberries.  I will eat this fruit by the handful, then I will make pie, and then I will make jam, and then I will make a plethora of these shortbread bars that I will store in the freezer and save for when we have run out of fruit. Best. Present. Ever.

Blueberry Shortbread Bars 

Recipe adapted from Smitten Kitchen

The original recipe called for peaches and the peach version is awesome but blueberries are in season now so blueberries I will eat.  As you can tell, this can be adapted with any old fruit, I have visions of cherries (with some almond extract!) next.  God I love this time of year.  

For the bars

1/2 cup (3.5 ounces or 100 grams) white sugar
1/2 teaspoon (2.5 grams) baking powder
1 1/4 cups plus 3 tablespoons (6 1/2 ounces or 180 grams) cups all-purpose flour or 1 cup all-purpose and 1/4 cup + 3 tablespoons rye or whole wheat flour
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon baking powder
1/4 teaspoon (2 grams) salt
1/2 cup (1 stick or 4 ounces or 113 grams) cold unsalted butter
Zest of 1 lemon
1 large egg

For the berries

2 cups blueberries

1 teaspoon cornstarch
Juice of 1 lemon
3 tablespoons sugar
1/4 teaspoon ground ginger

Brown your butter: Melt butter in a small/medium saucepan over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Keep your eyes on it; it burns very quickly after it browns and the very second that you turn around to do something else. Set it in the freezer until solid (about 30 minutes).

In a bowl toss the blueberries, cornstarch, lemon juice, sugar, and ginger.  Set aside.  

Preheat the oven to 375°F (190°C). Butter a 8×8 inch pan, or spray it with a nonstick spray. In a medium bowl, stir together sugar, baking powder, flour, spices, salt, and lemon zest with a whisk. Use a pastry blender, fork or your fingertips, blend the solidified brown butter and egg into the flour mixture. It will be crumbly. Pat 3/4 of the crumbs into the bottom of the prepared pan, pressing firmly. Pour the blueberries over the crumb base in a single layer. Scatter remaining crumbs evenly over peaches and bake in preheated oven for 30 minutes, until top is slightly brown and you can see a little color around the edges. Cool completely in pan before cutting into squares.

fresh orecchiette (aka little ears).

This pasta has 3 ingredients in it. Three!

Two of the ingredients are flour. One is water.
(Cooking doesn't get much simpler then this.)

This recipe kind of shock and awed me.  It's easy to make really good food when you have a supermarket aisle worth of ingredients at your disposal.  You can layer flavors, you can add more and more until everything is just right.  But when working with a minimal amount of ingredients, it's easy for flaws to be exposed if you don't know what you are doing.  Thankfully this pasta is forgiving.  

Fresh orecchiette is nothing like the boxed variety.  It's chewy yet tender.  It begs to be served with vegetables (lots and lots of vegetables) which is why it's so perfect this time of year.  

Fresh Orecchiette 
Recipe adapted (barely) from Pasta Sfoglia

Makes 6 servings about 2 pounds (can be halved)

Orecchiette is my favorite type of pasta to be eaten in spring and summer as it works best with light sauces (and makes for a stellar pasta salad).  I love it with any and all roasted vegetables, olive oil, and lots of parmesan.  Peas also make for a nice addition since they get caught in the pasta crevice!  (My version below includes mushrooms, peas, and pecorino!)  I streamlined this recipe by doing the whole thing by hand (embrace your inner Italian grandmother) and allowing the dough to rest before shaping.  

2 cups all-purpose flour
2 cups semolina flour
1 cup water (room temperature)
Rice flour or semolina for dusting

Add the all-purpose flour and semolina flour to a large bowl and create a well in the middle.  Pour the water into the well and gently mix to combine the flour with the water.  When the mixture begins to come together, turn the dough out onto a clear flour dusted work-surface.  Knead the dough until it comes together and is smooth and elastic, about 5 minutes.  Place the dough in a bowl and allow to rest for one hour.

Cut the dough into 4 equal pieces.  Lightly dust the counter with flour.  Roll each piece of dough into a 1/4 inch diameter rope.  While rolling you may have to cut the rope into smaller sections as it gets longer.  The dough should yield 14 1/2-inch ropes that are 9 to 12 inches long Cut each rope into 1/4-inch coins.  Use your thumb to make an indention in the center of each coin.  Let the orecchiette dry on a semolia/rice-flour covered baking sheet.

To cook: Bring a pot of salted water to boil.  Cook for about 10 minutes or until the pasta is al dente.  Top as you please.

To store: The dough, tightly wrapped in plastic, can be refrigerated for 2 days or frozen for up to 2 weeks Defrost in the fridge.  The dough will discolor slightly, but its flavor will not be affected.   The dry orecchiette can be stored in an airtight contained or plastic bag not refrigerated (refrigeration will make them moist and gluey), for up to 2 days.

a big day (thoughts in pictures).

Tonight Tyler and I met with our florist, coordinator, professional personal I require to reign in my 5,712 ideas, and for the first time since getting engaged, I actually feel excited about this extravagant party we are having.  (It's nice to finally feel that way.  It also doesn't hurt that we have now reached the point where I get to tackle fun things like florals and decor and cake!)

The images I've stored on Pinterest for what feels like months now can finally be shared because I can finally think about such things and that is awesome.  I feel a little giddy.  That feeling will last up until I realize how much my ideas cost and then I will feel sad again (weddings are a vicious cycle).  Until then I will live in a fantasy land bubble that is filled the olive branches, gold flatware, and fushia pink ranunculus.)