November Movember

As the month comes to an end thought I”d make one last plug for Movember.

Did you know that 1 in 6 men will be diagnosed with prostate cancer in their lifetime? That’s no joke.

On the heals of breast cancer awareness month it’s important that we don’t forget our man friends. Let’s make sure we all stay educated, know our family histories (when possible), have regular checkups and live healthy and happy lives.

If you feel so inclined, donate here: http://mobro.co/adamlparry

Stay healthy everyone!

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I Drank Too Much Wine

And gave myself bangs.

Respect.

And took weird kissy/tween pictures of myself.

It happens.

Sticking To What Works

Today’s post is going to look and feel very familiar.

But when it works it works, right?

After gorging myself with mashed potatoes and turkey last week/this weekend, I’ve been craving fresh and light meals. And since these ingredients have captured my attention lately, I’m sticking with them: pomegranate seeds. persimmons, and spiced candied walnuts, to be exact.

And so I present to you the world’s most perfect post-Thanksgiving salad:

It is everything a salad should be – fresh, colorful, crunchy, sweet, tangy, and delicious.

Pomegranate and Persimmon Salad

Serves 2

Ingredients:

  • 4 cups mixed greens
  • 2 persimmons, sliced
  • 1/2 cup pomegranate seeds
  • 1/4 cup red onion, thinly sliced
  • goat cheese
  • spicy candied walnuts
  • balsamic vinaigrette or favorite dressing of choice (recommend keeping it tangy)

Directions:

  1. In a large mixing bowl add mixed greens, persimmons, pomegranate seeds, onion, goat cheese, and walnuts. Dress with vinaigrette and mix well.

I feel silly including directions, but you never know…

The only thing that would perhaps make this better? Crumbled bacon. But that’s a given; bacon makes everything better.

Feeling Frenchy

Happy Monday-after-a-Holiday weekend! Hope everyone had a lovely Thanksgiving and gobbled up plenty of turkey and stuffing.

I think San Diego didn’t get the memo that we’re nearing the end of November and that  December is rapidly approaching. Instead, we’re enjoying 85 degree days at the beach. No big deal.

Also not a big deal? These little suckers.

Just a quick little french pastry I whipped up and have been munching on for breakfast the past few days.

I am a horrible baker, and after trying unsuccesfully to bake cookies for the umpteenth time last week, I have completely abandoned any hope of every being one. But these I can handle. I used this recipe for petits pain au chocolat and I highly recommend it. It’s fool-proof AND you’ll feel all sort of sophisticated and frenchy while enjoying.

And now? I’m off to the beach.

Oh. Em. Gee.

You’re going to have to act quickly, because every moment you spend not making these delicious spiced candied walnuts, will be a moment you can never get back.

Trust.

Yesterday I was feeling especially snacky,  and because I can never seem to get it together in time to put together a proper meal when I’m on my own for the night,  a plate of random bits and pieces it was. Enter my new favorite snack plate.

Spiced Candied Walnuts

Ingredients:

  • 1 cup halves walnuts
  • 2 tbsp canola oil
  • 1/4 tsp cayenne
  • 1/4 tsp ground cinnamon
  • 2 splenda packets or 1/2 tsp sugar
  • dash of salt and pepper

Directions:

  1. Pre-heat oven to 350 degrees.
  2. In a small mixing bowl combine all ingredients and mix well.
  3. Spread walnut mixture on a cookie sheet and allow to bake 7-8 minutes, or until slightly toasted.
  4. Cool and serve!

These walnuts are flavorful and satisfying on their own, but would be an excellent addition to a salad. Also, as with ALL of my recipes please feel free to tweak according to your own personal tastes. Remember: a pinch or two of cayenne goes a LONG way (I always seem to forget this!).

A glass of wine, some DVR action, and my night was a success.

A Culinary Challenge

Does anyone have ideas/recipes to incorporate little gems?

Not a tomato, silly.

My amazing friend Lauren dropped these bad boys (aka persimmons) off the other day and I’m so excited to make my way threw them. I’ve sliced a few up and eaten as is, but I still have quite a few left.

I’ve already decided they’ll make a beautiful salad (with lots of pomegranate seeds and goat cheese!), but I feel like being adventurous…

Help!

 

 

Weekend Bling

Because you know how fancy Ocean Beach is….

In The Mood For Love

I’m loving …

that today is Friday.

that I’m in my pajamas and watching a Sex and the City Marathon (she just started dating Aiden).

that I found a way to use up the carton of organic whole milk I bought by accident.

Homemade cafe au lait with nutmeg and cinnamon

that in just a few days I get to go visit my family for Thanksgiving.

that I just put fresh sheets on my bed.

that I get to be a bum today.

No makeup and serious bedhead. Bum.

What are you loving right now? (Links to kick ass shoes are ALWAYS appreciated)

Don’t Lie To Me

You know you’ve done this.

Hell, I’ve done it this week.

Blast you hormones!

Happiness Is A Four Letter Word

Wine people. I’m talking about wine.

Get your minds out of the gutter. Freaks.

Tonight was especially wonderful – one of my favorite wines was on sale — I purchased it at Vons for $5.49. It’s usually $15.99.  That’s 66% percent off (I think).

Killer.

I was so excited over my amazing find that dinner was quite the  afterthought. Basically, I plopped a handful of greens from a bag on a plate,and then added a handful of cucumber, red onion, goat cheese and  pomegranate seeds. It took all of 2 minutes.

So pretty.

I was pretty proud of myself.

Oh yah, then I threw a rotisserie chicken leg on it.

But not before I ate most of the skin off of it.

Not quite as pretty. Note to self: practice plating.

If I’m not going to have any bread then you better believe I’m going to choose dark meat and east most of the skin (Valentino got the rest….)

So yah. Wine was on sale. It was a good night.

P.S. You all know how to get the seeds from a pomegranate off without the mess, right? You fill a large bowl with water, quarter the pomegranate and seperate the seeds from the pith/skin emerged in said water. All the pith/skin rises to the top and you are left with the seeds on the bottom. No mess and super easy. Pomegranate stains, yo.