On the Road Again (FAQ Version)

Nope, this isn't any tease, this is for reals. I said the next time I posted FAQ would be when we had news and...we do. Have news (No, not that news - sorry moms). We're hitting the road again for a new (temporary) home.

Starting next week, Jacob will be working in Cleveland, OH for his summer internship. So, we MBA-pursuing-Arabic-learning-formerly-yuppie-now-fully-hippie (hobos?) will pack up once more and head toward the next phase in this crazy life.

THUS, the FAQs:

What is this internship?
Jacob will be working with a company that specializes in residential roofing restoration and he'll be doing part time sales with them to learn the company and, in a short while, will structure and open the commercial side of their business.

Really? Cleveland?
Yeah, really Cleveland. But hey, at least it's the summer! And we do have some friends there, plus...hello...it's a job. J-O-B. Anyone checked out the numbers lately? Say it with me. "JOB."

What are you going to do?
Bake cookies, of course. HA! Not. I have been thinking about doing some handicraft kind of REAL Simple Martha Stewart Etsyware, but the majority of my time will be spent working for my marketing/PR clients and continuing to do some freelance writing (look for the my most recent articles in BG's latest magazine and BizLex's upcoming April 30 issue). If I have extra time, I think I'm going to revert to high school and get a mall job. MALL JOB! Discount, baby. Discount. Bookstore, Williams-Sonoma, Banana Republic. Yeah, baby. Oh, and speaking of babies (ha, gotcha again), our dear friends Phillip and Josie are expecting their first and I'm looking forward to being close to them during this exciting time.

So, you're leaving again? 
Yup, but that's no big surprise. I've been prepared to leave basically since we came back to Lexington. It does hurt that I've been enjoying so much great time with my bestest girlfriends (here and in Indy), but at least we made the most of it. Oh, and it's Keeneland time. Ouch. That's so not fair. C'est la vie. Also, with the work I've picked up, it will be necessary for me to get back here often, probably every other week or so.

How...?
OH, yes. So excited. We are about to be a gas-guzzling TWO CAR FAMILY! I mean, that's up from one which is up from a 2/9 share which is up from 0. Don't try to guilt me, I'm going to enjoy this. Whoopee! Freedom! NPR! (Not that I don't love that unique blend of rap and country tunes - kiss kiss, babe).

What else? 
Jacob and I have been spending a bit of time working on my house downtown (where his sister and her friends live), which has been so teasingly fun. I get so excited thinking about one day when the house we work on and own will be the house in which we live. But it's also fun to always have a new change, a new challenge and a new norm. And so, on to that we move next...

wish us luck!

What's for Dinner Part 2

Sorry for the delay, it's been a wild couple of days (more on this later). Here's the finishing to your dinner plans for...sometime...but maybe never. But...maybe sometime!

So, the salad...my favorite salad (except a close second is the grilled chicken and peach salad) is this gorgonzola apple salad.

Take your favorite salad mix or lettuces and toss with balsamic dressing. Add one small package walnut pieces, about 1/2 c gorgonzola and one granny smith apple chopped into small pieces. THIS IS IT! It's so great though, yum.

And now for the "light" (ha) dessert. Let mascarpone reach room temperature. Put in a mixing bowl or stand mixer. Mix on a low setting until the cheese is smooth, slowly add 1/2 cup of cream while mixing on low (be careful not to mix too much or too fast once the cream is in). When the two begin to incorporate, slowly begin to add 1/4 c powdered sugar and then a couple of drops of mint extract. Continue blending until all ingredients are fully incorporated and the mixture begins to expand just slightly with air. Slice strawberries and set in dishes (you can use any berry - or fruit - of your liking). Scoop mixture next to or on top of berries and garnish with mint.

Now I'm kind of sad that I already made this and it's gone...sure sounds good on this lovely evening.

What's for dinner, Part 1

If you're looking for something for dinner tonight, here's an easy menu from our last evening with Jacob's sister and her husband. The whole thing is super easy and totally tasty, but did I mention a light custard? I meant it tastes light...not much diet here...

This roasted chicken + mashed potatoes + apple walnut salad + insert dessert here = classic around my house and has been for a long time. Chances are if you've been over for dinner you've had it...

Roasted Chicken with Lemon, Garlic and Rosemary
Purchase a whole roaster (3-4lbs)
3-4 cloves minced garlic
1 lemon
2-3 sprigs rosemary
3 T olive oil
1 t salt
2T pepper

Remove any interior leftovers from the chicken and make sure cavity is clean. Mix olive oil, salt, pepper and garlic and set aside. Quarter lemon and set aside. Spoon olive oil mixture over chicken and rub in all over the skin. Also spoon mixture inside and rub inside cavity. After all the mixture is gone, insert the quartered lemon into the cavity along with two sprigs of rosemary. Insert one sprig of rosemary under the skin at the neck. Bake at 450 degrees for :30 on the center rack and then turn down heat to 350 and continue baking for an additional hour.

While the chicken is baking, work on your potatoes

Mashed Red potatoes
Red potatoes (depending on size, I usually choose 3-4 potatoes per person), chopped into large chunks
1/2 stick of butter
Milk or cream to taste
salt
pepper

Put potatoes in a large pot, cover with cool water and set to boil. When the potatoes are soft enough to mash with only a little resistance, drain them and return to pot or mixing bowl. Put in butter, milk or cream and salt and pepper. Mash the potatoes, mixing in other ingredients as you go. Once they are mostly mashed, take a little test bite and add butter or milk if they aren't creamy enough or a bit of additional salt and pepper.

I'll be back in just a few for the salad and dessert recipes.

If you're making your grocery list, though, you'll also need a package of your favorite salad greens or raw lettuces to mix, Ken's steakhouse lite balsamic dressing, gorgonzola cheese, walnuts, 1 sm pkg mascarpone cheese, 1 pint whipping cream, powdered sugar, berries and mint.

Hammocky Afternoon to you, too

We know sooner rather than later, we won't have afternoons with the only demands pressing on us those that can be handled from a shared hammock. But for now, we'll take it.

I just started fixing dinner and this is going to be a meal I share recipes for (probably tomorrow so I can return to the stoveside and not ruin it for tonight!).

Mmmm. My favorite roasted chicken; no-fail mashed potatoes; a classic salad and a yummy yummy Italian custard with berries and mint.

Spring Green

 Ange, Me and Elisabeth (and Bama) working it out on the trails

The Arboretum was packed this afternoon with people and dogs walking and running and playing and generally being friendly. It was a blissful way to spend time being friendly with some of my friends.

And it was a heel day - a productive one at that! Plus we were friendly and we ran (a little) before devouring pasta with a butter-garlic-cheese sauce.

Inspired by Rue's recipe (the downstairs neighbor) and prepared by my sweet friend Elisabeth, here's a delightful indulgence for when you've earned it (or at least dressed for it or thought about it or wanted to do it).

Rue de la Pasta
Penne Pasta
1 pkg. Gorgonzola
1 stick butter
3 cloves garlic (or to taste)
Olive Oil
Fresh basil, chopped
Squeeze of lemon
salt
pepper

Boil water with a pinch of salt and prepare Penne al dente.

While pasta is cooking, put about a tablespoon of butter in a shallow, wide saucepan and sautee garlic until tender. Add remaining butter and melt slowly, adding gorgonzola after the butter is mostly melted and stir until incorporated. Salt to taste and grind fresh pepper into sauce, then squeeze a quarter of a lemon into the sauce.

Drain pasta and toss with sauce until pasta is coated, scoop onto plates and sprinkle with fresh basil.

Baby Crazy

The highlight of my time at home was spending time with my girlfriends and their kiddos. One morning, Sarah and I went to hit up one of those charity mega-consignment shops to look for some goodies for baby Mia.

Though there are lots of friends having and raising babes right now (and yay for them - especially Amber, who just welcomed James Bennett and Michelle, Josie and Jessica, who are expecting soon!), I have to wonder if 9 months after we decide to have kids will be enough to prepare me for this!

Indy City

For those who know me, home.

For those who know basketball, home of the 2010 final four.

I've loved the last couple of days in Indy, getting to hang with lots of friends from way back and living sort of independently (Jacob returned to Lexington, graciously, so I could hang with my mommy friends girl-on-girl-on-kids), and while I love the Indy city, I'm excited to return home soon!

Raspberries

I spent tonight indulging in the kind of cocktails that help me believe I'm still a functioning member of the business world. But what about the business class?

I met up with a girlfriend and her colleague for drinks and social hour at the only-in-career-terms-happy hour of about 7:00PM. I enjoyed a gorgeous and tasty champagne concoction (I love the bub, what can I say?) that featured fresh, plump, pink raspberries buoyed on a sea of sparkles laced with liquor.

What, I ask you, what would you do? Faced with the obvious embarrassment of giving in to my epicurean desires to tip up the glass and tap away until the gorgeous fruit was released from the vice-grip of the flute's suction or, well...make a good impression, I chose...

to order another, naturally.

You would, too. Try mixing just about a tsp of the fabulous French Chambord in a flute with your favorite champagne, sparkling wine or prosecco and garnish with one of spring's favorite fruits: raspberries.

Friday Night Special

I've mentioned before that being married has great benefits - one of my favorites is getting to meet new friends (it's especially fun when the friends have known your hubbie since high school and have all the good old dirt on him!). We had a fab Friday night with a couple-a-couples and their baby beans. There was baby bonding with the adorable Cali and Hudson...

Grant and Cali at the O Homestead

As well as adult time centered around the first grilled meal of the season (cheers! It was so good, I added the recipe below), storytelling and responsible levels of goofiness. Thanks to Bo, G, Grant, Kendall and the kiddos for a fab Friday!

Yup, that's wine with a straw. Why? How do you do it?

And, to spread the cookout cheer and head into official spring, here's a tasty grilled salad that guys and girls alike can dig. And it's easy! Credit: Kendall by way of a back issue of Real Simple (man, I love that magazine). 

Serves 4

2 Peaches, sliced, pitted

3 Red onions, sliced generously

4 Chicken Breasts

Spring Mix (or other green mix as you like)

Gorgonzola Cheese, crumbled

Olive Oil

Salt

Pepper

Balsamic Vinegar

Brush peach and onion slices with olive oil and season with salt and pepper (yes, even the peaches - you might be surprised to find the sweetness of the onion that results from the caramelizing sometimes makes them even sweeter than the peaches!). Also season chicken breasts with olive oil and salt and pepper. Grill all three until chicken is cooked through and onions and peaches are cooked to taste (I like mine blackened a bit and cooked past crispy, but still a bit firm). Spread greens on a plate and top with sliced chicken, peaches and onions, sprinkle with gorgonzola and dress with a bit of olive oil and balsamic vinegar. 

Delicious! Happy grilling and happy spring!

Jumpin' Java

Remember what I said about those days with heels? How I feel so much better about myself? Well, today's one of those days and it's starting out (as many of the heel-days do) as an early one. Now I'm wondering if I feel so much better about myself because of the heels or because of the caffeine that gets into my blood stream earlier and in higher quantity.

Speaking of caffeine...it's getting close to 6:30 am and I can hear the finishing percolation calling my name. 

PS-Cats make it through first round of NCAA tourney! March Madness continues in the Bluegrass!