Allora…

With the weeks now totally and completely filled with work, the weekends are for catching up with friends and cooking up a storm (also filling my freezer/fridge for lunches to take to work). I slept the sleep of the dead the past two nights, and so i’m feeling recharged for the week. Tho the weekend should go on forever. I had a bunch of cilantro from Mom’s garden that I needed to use, so tonight I made:

Shrimp Quesadillas w/ Garlic Chipolte Black Beans

Marinate shrimp in lime juice, garlic, cilantro, 1/2 chipolte pepper, salt and pepper:

Heat 1 can of black beans in a sauce pan with 1 clove garlic, roughly chopped, the other half of the chipolte pepper, salt and pepper. After they are bubbling, smash with a potato smasher.

Grill 1/2 red pepper chopped up, 1 portobello mushroom, chopped up, 3 scallions, chopped. Set aside:

Grill shrimp, about 3 mins each side. Set aside, and chop when they are cool enough to handle:

Throw two tortillas on the grill for 30 seconds on each side. On the second one, keep on the grill, put down 1/4 c monterray jack, then shrimp, veggies, 1/2 avocado chopped, and put a tiny bit of cheese on top so that you can “glue” the top tortilla to it. Press down for 3 minutes, flip. Cut into quarters. Quesadilla serves 2.

I made a little cucumber salad on the side too – 1/2 cucumber, red wine vinegar, salt, pepper, crushed red pepper.

Pierogies & Kielbasa with Grilled Zucchini & Onions

Boil a pot of water for the pierogies, boil for 6 minutes, drain. Slice kielbasa, zucchini, onions and throw on the grill. As the pierogies are boiling and meat and veggies grilling…mix together 1 tbsp of course grain mustard, paprika, cayenne pepper, and dill in a bowl. When you drain the pierogies, toss them into this mixture. Serve w/ kielbasa and veggies.

Kielbasa, zucchini, onions on ‘the grill’ aka my grill pan

mix together this schtuff

ja!

Well, we pulled it off! We planned a surprise birthday party for dad on saturday and he had NO idea. Scotty was ‘the bait’ and so dad went to go get him for “easter” and pulled in the driveway on his way home to about 20 of us ready to celebrate his 60th birthday!

cut off 7 inches of hair. i’m a new woman!

Chipotle marinatead skirt steak, with pepperjack mashed potatoes, and brussel sprouts with turkey bacon. and then for dessert? sparkling red wine (can’t remember the name/variety) and lowfat chocolate sorbet!

here is what the couple went with. they asked me to design their wedding invites which is a pretty big undertaking. not so much for the design, but for the paper stock, envelopes, etc. You can have a wonderfully designed wedding invite but if its on cheapy paper – it looks cheapy. So hopefully I can find some good paper resources/printers. I don’t think I can use my usual Vistaprint on this one.

well this week was a roller coaster of professional highs and lows, but I’m doing my best to keep my chin up and keep myself busy doing projects that are fun/interesting/challenging to me. Current job situation is decidedly not fun/completely boring/and not challenging.

A colleague referred me to a couple getting married this summer. They want a simple postcard save the date. Here is first round. They had pretty specific ideas on what they wanted – which simultaneously makes things easier and more difficult. Please note the copy on the back of the post card is not decided yet. Hehe those wild and crazy kids.

Another cookbook has been added to the collection! Could anything be MORE up my alley than a cookbook? Photos, words, and food? i don’t think so! Lidia Matticchio Bastianich’s Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes is an awesome, almost history/anthropology cookbook. It is separated into regions of Italy – and then gives you a brief overview of the area; exports/imports/geography/climate etc., to help you understand WHY a recipe might have become a staple in that area. I’ve bookmarked many pages in the book, as you can see:

The first recipe I made from this book comes from the island of Sardinia and it’s Cauliflower with Olives & Cherry Tomatoes. ALTHOUGH, i didn’t have tomatoes! whoops, so just disregard that. haha Basically the recipe involves sauteing the cauliflower for a long time to really get some dark brown color on it – the olives are there to add a salty bite to cauliflower, along with the addition of ‘pepperoncino flakes’ aka crushed red pepper. It was delicious! Really gave a somewhat bland vegetable for a side dish, some depth!

I’m playing catchup here. I went home to PA for the weekend – superbowl weekend. It was great. I got to hang out with mom and dad – without the hecticness of a holiday. Dad and i ran “errands” and then mom and i went shopping and got great deals on socks and sheets! you know – the stuff you do when you’re home. I got to see Carly too. v. cool.

For your enjoyment:
1) we had an amazing meal of grilled steak and lobster! not too shabby!!!!!! Here’s the meal (and the game!):

2) And here is a comical photo of mom and dad during the game. Mom’s wondering “WTF is happening?” and dad has just given up…