golden delicious.

I'm a girl who loves all things all unpractical which means the more beautiful something is and the less useful it is the more I want it (this is how I've ended up with many pairs of vintage crystal chandelier earrings that I have yet to wear more then twice).  I'm also a girl who loves gold - lots of gold, so when I spied the below kitchen my mouth dropped and my eyes lit up.  This is my fantasy kitchen - a space that is so impractical (who cooks a serious meal in a gold kitchen) and so shinny and golden that I obviously wish it were my own.    

It is the chicest space I've ever seen.  I'm in love.  

Image via Pinterest.  

tex-mex meatballs.

I threw a party in the new apartment this past weekend. 
Logic said this was a crazy idea (for a lot of reasons). 
In actuality it was the best idea I've had in a long time. 

I called the party Christmas in Mexico and I served a lot of tacos and I drank my share of tequila and I danced to Call Me Maybe.  It was the most fun I've had in the longest time. Since then I decided the key to a successful party involves tacos and tequila because everyone loves both of them and because tacos are handheld (which is perfect for a party) and tequila makes everyone dance. Most of the menu items came from the Homesick Texan Cookbook, which if you don't own it I suggest running out to the nearest bookstore and buying it because it's that good - it's filled with the kind of food everyone (and I mean everyone) loves.  I took her recipe for Tex-Mex meatloaf and changed it around a little to make a Tex-Mex meatball because it just seemed cute and because I heart set on a meatball (I have no idea where these ideas come from).  I served it with red rice and beans and a plethora of tortillas and sliced avocado.  Everyone loved it which made me oh so happy.  

Tex-Mex Meatballs
Recipe adapted from The Homesick Texan Cookbook

Serves 12 generously (even more if you have sides)

For the Sauce

1 1/2 cups crushed canned tomatoes (I love fire roasted)
1 - 2 chipotle in adobo (2 if you like some heat), diced
2 tablespoons lime juice
1/2 teaspoon Mexican oregano
2 cloves garlic, diced
Salt, to taste

For the Meatballs

1/2 tablespoon vegetable oil
1/4 medium onion, finely diced
2 cloves garlic, finely minced
1 1/2 pounds lean ground beef
1/2 pound Mexican chorizo, removed from casing
1/4 cup chopped cilantro
2 large eggs
1 cup finely ground tortilla chips
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Worcestershire
1 teaspoon black pepper
1 teaspoon kosher salt

Preheat the oven to 350 degrees and line a large baking sheet with foil that has been greased. 

Heat the oil in a skillet on medium low heat and add the onion.  Cook uncovered for 5 minutes, stirring occasionally.  Add the garlic and cook for 30 more seconds.  

Slide the cooked onion and garlic into a large bowl.  Add to the bowl the ground beef, the chorizo, cilantro, eggs, ground tortilla chips, oregano, cumin, Worcestershire, black pepper, and salt.  With your hands, gently mix all ingredients until well combined.  

Take the meat and form it into 1 inch diameter balls, and place them on the baking sheet.  Continue until you finish with all the meat.  Bake for 15 minutes until cooked through.

While the meatballs are cooking, prepare the sauce.  In a large saucepan add the crushed tomatoes, chipotle, lime juice, oregano, and garlic.  Cook over low heat so the flavors meld together.  Taste, and add salt as necessary.  When the meatballs are done, peel them off the foil and place them in the saucepan.  Stir to combine.  

all i want for christmas...

I know creating a Christmas wish list is silly.  Especially one filled with impractical items like the world's most amazing truffles and black diamond earrings.  I should be asking for things like towels and sheets and umm a place to sit on (sorry Tyler I am guessing we wont have a couch until 2013!), but after spending the last month being utterly practical (well kind of, I guess I didn't really need the vintage crystal nightlights I bought but they were so beautiful!), I feel like its time for a little bit of frivolousness and asking for things that make my heart skip a beat.  Yes I do need a toaster, but below is what I am really lusting over.  

From top left.

Dannijo Vala Necklace - Because I have a soft spot for all forms of bling and if the holidays aren't the best time to be sporting a lot of bling (everyone wants to look like a Christmas tree) well then I need to reevaluate my life.  

Wool Throw in Fushcia - Because once I have an apartment that somewhat resembles a home, I don't plan on leaving for a very long time and since I live with a boy who is a little more thrifty, I don't see the heat being turned on or up very often.  So really this is a super practical gift.  And it happens to be pink which I adore.  

Agate Bookends - Because I am having a agate stone moment and these bookends are so beautiful that they elevate the everyday practical item into something special.  I also would be happy with just about anything from the Etsy store High Street Market.  She really does the most unbelievable job of curating a collection of things you never thought you needed.  

NYC Dougnut Map - Because if you know me you know I can pretty much find something sweet no matter where I am in the city, but this doughnut map would be perfect for when I want to spend a Saturday eating my body weight in fried dough.  

Black Diamond Earrings - Because I am currently obsessed with black diamonds since they seem to be the cooler cousin to regular diamonds.  These are simple and understated and wearable with just about everything in my wardrobe.  Plus I've had my eye on these for about a year, so maybe its time to get them. And who doesn't want to get diamonds for Christmas?

Bourbon Barrel Smoked Sugar - Because I love bourbon and I love sugar even more and I am pretty much imagining the plethora of cookies (and savory foods!) this would be amazing on the top of.  Smoked bourbon sugar cookies? I need this now.  

Champagne Bucket - Because when New Years Eve hits I will be toasting the fact that I survived this year and still have a boyfriend who loves me (I think), a roof over my head, and some of my more prized possessions that survived the great flood of 2012.  Most likely we will be toasting with Proececo or Cava but no matter what bottle of bubbly you buy, it looks a thousand times chicer in a bronze bucket (and it would look amazing on my bar cart!).  

Passion Fruit Truffles - Because if you want to know the quickest way to my heart its with a half a dozen of these guys packaged in the most beautiful box ever.  I have had a lot of chocolate in my life and nothing compares to these.  

Jerusalem the Cookbook - Because I have just enough room on my bookshelf for a couple of more cookbooks and since I love the cookbook Plenty so much, I figure his second book will probably win me over as well.  (Actually I know it will because I read the appendix on Amazon and I was drooling.)  

Gold Wishbone - Because wishbones are sentimental to me for a lot of reasons, and this one is the perfect size to sit a top my collection of photography books as a decorative object.  Plus it's gold and everyone knows how I feel about gold.  

orecchiete with brussel sprouts and bacon.

As a child, I despised brussel sprouts.  I would sit at the dinner table refusing to eat even a single one and eventually my parents would tell me I couldn't leave the table until I ate them.  When that happened I would hold my nose as tight as possible to avoid smelling them and tasting them and when I choked them all down I would run from the table as fast as I could.  Thankfully, I now fully embrace them (sometimes when you get older you realize how silly you were as a child) and when the cooler temps arrive, I get super excited for the arrival of the mini green cabbages on the stem.  My favorite way to eat them is by roasting them (obviously) and then making a tangy vinaigrette with Dijon mustard and maple syrup, but I yearned to make the side dish merge into a pasta dish so I could make a one pot meal (obviously).  Inspiration struck in the form of the NYTimes last week, when apparently Melissa Clark was thinking the same thing as me and decided to make the pasta of my dreams.  It's earthy and green and salty (yay bacon!)  and substantial which is what I look for in every one pot meal I make.  I ate it straight from the bowl for dinner and proceeded to devour it at lunch the next day which is always a sign I love it.  

Orecchiete with Brussel Sprouts and Bacon
Recipe adapted from the NYTimes

Serves 1, generously 

1 cup orecchiete or penne
1/4 cup diced pancetta or bacon (the good stuff!), diced
2 garlic cloves, diced
1 large pinch crushed red pepper flakes
2 cups thinly sliced brussel sproouts
Salt and pepper to taste
Fresh lemon juice for serving
Generous 2 tablespoons parmesan or pecorino

Bring a large pot of heavily salted water to boil.  Add the pasta and cook until al dente.  

In a large saute pan, cook the pancetta until the fat has rendered about 3 minutes.  Add the garlic to the pan and cook until the garlic is golden brown in color.  Add the sliced brussel sprouts to the pan and toss them in the pancetta fat.  (If the pancetta or bacon does not release at least a tablespoon of fat then add some extra olive oil to the pan.)   Toss the brussel sprouts with the red pepper flakes and salt and pepper to taste.  Continue to cook in the pan until the brussel sprouts begin to char and wilt.  

Drain the pasta from the pot and add the pasta to the pan.  Toss to combine with the brussel sprouts.  Add the cheese and lemon and taste.  Adjust the seasonings as necessary.  Feel free to eat the final product straight from the pot.  

black and gold.

Tyler and I have been eating Indian style on our hardwood floors since moving in since we lack a table and chairs (I have no one to blame this situation on but me and my indecision to commit to stools for our island). If I had my way (and money for a bigger apartment - maybe if we win the lotto!) we would be sitting around a dinning room table like the below since I am currently lusting over black, gold, and dark hardwood. There is something to be said about a masculine table and chairs paired with more feminine shaped lights.  It's the current look I am striving for in our apartment - a place where boy meets girl.  It's sexy and cool without trying to hard which is kind of how I wish I was.  

Image via Pinterest.

browned butter blondies with pretzels and chocolate chunks.

I am working in a “hurricane edited” version of my kitchen – a version that has only one spatula and no pepper mill (which means I’ve been grinding pepper with a mortar and pestle, I feel so old fashioned).   I have a rather large box coming from Amazon this week and once that arrives, I will (hopefully!) be able to tackle a couple of the recipes from my growing pile ripped out magazine pages that have made a home next to my bed.  Until the presents I have purchased myself pour in, I will have to stick with the basics, which means many one-dish meals.  This also means that when my craving for sweets hits (which it did with abandon last night), I need to rely on simple bar cookies like the blondie.  The blondie is somewhat underappreciated; it plays second fiddle to the brownie and the chocolate chip cookie which is really a shame because I think it’s rather lovely, especially if you fancy it up with browned butter, chunks of dark chocolate, and chopped pretzels which gives it the most wonderful salty crunchy bite.  I managed to eat three for dinner last night while browsing cyber Monday sheet sales, maybe it wasn’t the healthiest of dinners, but I enjoyed myself immensely. 

Browned Butter Blondies with Pretzels and Chocolate Chunks

Recipe adapted from Bon Appetit

This is the first time where I really noticed the difference in the regular butter vs. browned butter, and I will be the first to tell you it makes all the difference in the world.  BROWN THE BUTTER – it gives an unbelievable nuttiness to the cookie as well as giving the cookie the most beautiful tan color ever.  The addins are optional – but the pretzels and chocolate chunks are spectacular (nuts would be lovely as well). 

¾ cup all purpose flour

1 teaspoon baking powder
½ teaspoon kosher salt

6 tablespoons unsalted butter

1 cup packed light brown sugar

1 large egg

½ teaspoon vanilla extract

¾ cup pretzel twists, coarsely chopped

3.5 ounces (100 grams) bittersweet chocolate, chopped

Preheat the oven to 350 degrees.  Line an 8x8 pan with greased parchment paper and set aside.  In a small bowl, whisk together flour, baking powder, and salt. 

Stir butter in a medium skillet over medium heat until brown bits begin to form, about 5-7 minutes.  (Note – do not leave the butter unattended, the bits will appear suddenly and very shortly will burn.) 

Transfer to an electric mixer and beat with brown sugar until it resembles wet sand, about 2-3 minutes.  Add eggs and vanilla, mix until fluffy.  Add dry ingredients, mix until just combined, then add the chocolate chunks and the pretzel twists.  Using an offset spatula, spread the mixture into the pan (it will be very thick). 

Bake until it pulls away from the sides and a tester comes out with a few crumbs, about 20-25 minutes.  Let cool.  Try to avoid eating them all in one sitting.