chalkboard paint.

All black everything. (Black chalkboard paint is so key in a kitchen.)

(If someone wants to come over and organize my kitchen for me so it looks like this I would be really happy.  And I'll bake you some cookies.)

Image via Pinterest.

coconut-lime pork tacos with black beans.

Right now, New York is in the midst of a blizzard named Janus (really who names these things?) which is leaving commuters to battle against sideways snow, great gusts of wind, and slush filled sidewalks.  I made it home (my toes are still frozen but I have high hopes feeling will return to them by the time I finish catching up on Girls) but not before thinking a great deal about moving to the west coast (California I still love you).  I will not do such a thing the number one reason being that fall in New York steals my heart, but don't think I haven't thought a great deal about it.   

While I can't experience sunshine beating down on my face anytime soon (I think April will be the earliest that will happen and even still that's a far ways away), I can shove tacos into my face, sit it front of a portable heater, and drink tequila which is almost as good as actual sunshine (once you're drunk everything is great).  

These tacos are a great winter dish for when you find your insides aching for summer (or at least some warmth). Nothing screams the tropics like ground pork combined with coconut! lime! pineapple! avocado! (I've become an avocado addict).  The spices add the necessary heat and warmth which is something I crave immensely this time of year.  Serve it lots of hot sauce and some tequila and lime and you basically have the beginnings of a really awesome winter party.  

Coconut-Lime Pork Tacos with Black Beans 

Recipe adapted from Food 52

When I initially read this recipe I thought the dish would bring together the world of Thai food and Mexican food onto a flour tortilla and it kind of does that but in a much subtler way then how you would imagine.  The coconut milk provides the subtlest level of sweetness but more importantly keeps the pork moist which in my mind is the most important thing. Being the spice obsessed person that I am, I upped the amount of spices in this dish to cater to my own tastes and flavor preferences.  I think for an entire pound of pork you can use the extra punch of flavors but adjust according to your own tastes.  

Serves 4 to 6

1 pound ground pork

1 small onion, finely chopped

2 large garlic cloves, thinly sliced

Kosher salt and freshly ground black pepper to taste

2 teaspoons ground cumin

2 teaspoons chili powder

1 ½ teaspoons oregano

1 teaspoon paprika

1 ½ teaspoon Spanish smoked paprika

Cayenne pepper, to taste

2/3 cups coconut milk, stirred (full-fat recommended)

3 tablespoons pineapple juice

2 tablespoon freshly squeezed lime juice, from about 1 lime

2 cups or one 15 ounce can cooked black beans, drained and rinsed

Corn or flour tortillas, for serving

1 large avocado, diced or sliced

Other recommended toppings: corn salsa, chopped cilantro, sour cream, shredded cheddar or Monterey jack cheese or cotija cheese, hot sauce 

In a large skillet, heat one tablespoon of olive oil over medium heat. Add onion, garlic, and a large pinch of salt and pepper; cook, stirring occasionally, until they soften, about 3 to 5 minutes. Push the onion and garlic to one side of the pan, and add the cumin, chili powder, paprika(s), oregano, and cayenne. Let sizzle in the pan until they’re toasted and fragrant, about 1 minute, then stir well until the onions and garlic are evenly coated with the spices.

Add the ground pork to the pan. Cook over medium-high heat, breaking up any large chunks of pork and stirring occasionally, until the pork is just cooked through. Season with salt to taste. Remove any excess fat from the pan.

Add the coconut milk; simmer for about 5 minutes until thickened, then stir in the black beans, pineapple juice and 1 tablespoon lime juice and cook for an additional minute or two. Taste and add more lime juice if needed. Adjust the seasoning to taste. You can serve right away, or cover the pan and let the pork gently simmer over low heat.

Using a slotted spoon, divide the ground pork equally among lightly warmed flour tortillas. Serve with lots of avocado and other toppings of your choice.

flour bakery, boston: a review

While I adore Boston for many reasons, the number one reason is Flour Bakery. Flour Bakery is everything I wish that we had in New York.  A friendly neighborhood place that you can go to for a solid breakfast (both gluttonous and healthy breakfast options are available depending on your mood) or an absurdly delicious lunch. (I have an unhealthy obsession with their grilled roasted chicken sandwich with brie, arugula, roasted peppers, and caramelized onions.  It may be my favorite sandwich of all time.  Why do so many places suck at making sandwiches with the perfect ratio of ingredients?  Flour does not suck at making sandwiches which is why I wish I had one right now.  Sorry for that long sandwich rant.)

Let's now discuss the real reason to visit Flour.  Homemade Oreos.  My Oreo obsession reached an all time high after I had one from Flour for the first time. They are larger then then the originals which is probably why I like them so much.  And also because the cookie is a touch more tender making them perfect for splitting in half (if you are nice enough to share which I usually am not).  While I adore the Oreos, I should also mention that their ginger molasses cookie is a game changer (how do they make them so soft and chewy?), the granola bars weigh as much as a small child (chock full of oats and dried fruits making them oh so filling), and their carrot cake is heavenly and the furthest thing from being considered cloyingly sweet.  I have yet to try their entire menu but on each subsequent trip I make an effort to try something new since everything is so good.  If they opened one in New York, I would be insanely happy.  

(I can't rave enough about her cookbook either.  It's my go-to whenever I am looking for a sweet recipe.)

plants.

I've become obsessed with plants for table decor instead of flowers.  I like the fact that they never die (unless you lack the green thumb like me).  

Encasing them in a square glass like the below up's the chicness and provides a nice rustic edge.    

In other news, wedding planning is tough and I want to elope.  

Image via Pinterest. 

rich buttermilk waffles.

After purchasing this bourbon infused maple syrup for the boy for Christmas, I've spent most weekends looking for ways to incorporate it into our weekend breakfast routine.  This means we've been eating lots of pancakes, french toast, and waffles because there is no better way to get maple syrup into your mouth then via a breakfast (or breakfast for dinner) sweet.  

This is the most classic, go to, amazing waffle recipe ever.  The buttermilk provides a superb level of tang, a flavor that I will forever associate with lazy weekend breakfasts.  The beaten eggs help to provide a crispy, crunchy waffle exterior (who knew beaten egg whites produced such magic) and the yolks provide a fluffy rich interior. The whole wheat flour swap provides some hearty (healthy) nutty heft which is why I love whole wheat flour so much . My favorite way to serve these is with a pat of butter and a whole lot of (bourbon) maple syrup but there are equally delicious with a spread of Nutella or peanut butter and sliced bananas.  

Rich Buttermilk Waffles
Adapted from How to Cook Everything by the most reliable Mark Bittman 

Despite their being 2 of us, I usually make a full batch of these since the boy has a rather strange habit of eating them cold from the fridge. I highly suggest making a full batch and storing the leftovers in the fridge and toasting the leftovers in the toaster when you want some more waffles!  (Because everyone always wants more waffles.)

Serves 4

2 cups all-purpose flour (or 1 cup all-purpose and 1 cup whole-wheat) 

½ teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 ¾ cups buttermilk or 1 ½ cups sour cream or plain yogurt thinned with ¼ cup milk
2 eggs, separated
4 tablespoons (½ stick butter, melted and cooled)
½ teaspoon vanilla extract
Canola or other neutral oil for brushing on waffle pan or Pam!

Combine the dry ingredients. Mix together the buttermilk, sour cream or yogurt and the egg yolks. Stir in the butter and vanilla.

Brush the waffle iron lightly with oil and preheat it. Stir the wet into the dry ingredients. Beat the egg whites with the whisk or electric mixer (spotlessly clean ones work best) until they hold soft peaks. Stir them gently into the batter.

Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.

sputnik.

Loving the statement making nature of this Sputnik light fixture.  Because when you having something this bold, everything else can be very plain and simple and stark white/silver.  

(This light fixture is similar to the one in the dream wedding venue.  I am sensing a theme developing...Maybe it's time to change out the horrific overhead light in our apartment and find one like this.)

I can't get over how well it manages to transform the room.  I'm falling hard.  

Image via Pinterest.