Into It

A few things I am into lately this fine spring season...

 Into this candle scent. It is fresh and perfect for spring. I found it at anthropologie.

Digging this brew lately. It's a great grilling beer. Drink while you grill, you know the drill.

 Childhood flashback? I HATED PB&J when I was a kid. I now super love my grown up version with JIF and strawberry jelly on toast. All day.

 This sweet face. Who am I kidding, I am into her all the time, not just lately.

Have a great weekend!

TGIF

TGI to the F!

Cheers to the freakin weekend, friends.

Image Via

Here are some Friday Links for you:

Have been binge reading Camp Patton - Grace is hilarious, relatable, and even though I am not a parent, I totally get her!

This looks awesome and filling and super delicious. I feel like Deb gets it right...100% of the time!

Look at this kitchen reno! Amazing!

I spied these all winter long--- and did not make the purchase. Boo. Too late, but hoping to watch the price drop during warmer months. Who buys lined house shoes in spring/summer? This girl.

My girl Miranda is talking Living proof. over on her blog - click here to read her stuff. She's the best!

Just ordered this raised garden bed for my first veggie garden. Looking forward to see what I can get out of it!

I hope you have some good weekend plans! It's going to be cold here, hopefully for the last time this season! I've got dinner with my gal pals, basketball watching, and time spent with family planned. Weekends are where it's at!

Snowed In

After having a delightful surprise extended weekend - due to being snowed in, it has given me some time to think of a few of my favorite things that have happened/I have enjoyed lately:

Bacon-in-Pancakes. Thanks Pinterest!

Chocolate Chip Pancakes for brunch. Stuck inside? Might as well EAT what ever the heck you want! The recipe calls for a ton of baking powder, but they always turn out really light and fluffy. This is my go-to. I added ghirardelli chocolate chips, because we fancy like that (aka they were on sale)

The Macdaddy of Monopoly boards

Monopoly. Who knew? It's my new (old) favorite boardgame, even though I seriously lost in the worst way. I had 2 houses, Joey had hotels and extreme board control. I was in jail more times that I was in an actual spot - and when I was, I was owing rent like something crazy.

Fleece-lined Leggings.
Seriously. It is negative temps here. You know those leggings you see at Walgreens and you are like, ew, who buys those? It's me. While I am over here warm and cozy and you are like "I am SO COLD", I will wait while you go purchase the 2/$12 fleece leggings on the end of the aisle. Then we can wear them together, and I can say "I KNOW, RIGHT?". I mean, what's more comfortable than a size of "one size fits most" and fleece lined? Not much, guys. Find them here on amazon too.

Practicing Driving in Snow.
It is one of my biggest "damsel in distress" characteristics, but I really hate driving in snow. So, my most awesomely patient husband goes out in the blizzard with me up and down the street to "practice driving". Really, he's the best. This was NOT the blizzard we practiced in, btw.

Organizing Part 1 of my spice cabinet. Seriously, we walked in Lucky's one day, and Joey said "how does it feel to have a more organized spice selection than the actual grocery?" To be honest, feels pretty dang good.

This IGE recipe was soo good and comforting while snowed in. We barely made it through the day without me "practicing driving" Joey to local bar for an hour or so. My house was spotless, all laundry was done, and I was on a major caffeine high...randomly wandering my house looking for the next thing to clean/organize. He had to get out of there! So then I made this for dinner after we had a "cabin fever break" and it was seriously yum.

These things have made me happy lately, in this time of depressing cold weather!

On another note: WHEN IS SPRING COMING? I MISS YOU. Which means, isn't it about time for an OPI Strawberry Marg manicure? Cali nails, I am coming for you.

Steak, Potatoes, and Fancy Word Friday

Let's talk steak.

It's delicious, maybe nutritious (if you follow the Adkins). It's my favorite treat for a special meal.

I did not make this, but Joey ate this and it was mouthwatering.

Credit to Mojitos

First, let's compliment this steak dinner and make a gratin.

Gratin (French pronunciation: ​ is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.

via wikipedia.com

Peel those potatoes. Annoying but a MUST.

Get yourself some serious knife skills or if you lack those, get a mandolin, OXO brand like me! I think ours is from Target. Its pretty amazing but inexpensive!

Compliment my manicure. (OPI Red if you must know.)

This was a Level 2 cut.

When you cut your potatoes, put them in a bowl of cold water. Don't let those puppies brown. Blech.

I lined my dish with some oil spray, then parchment paper.

My gratin was made with Pepper Jack cheese.  I had it in my fridge….so what? Yum. I will say, it was spicy and had a major kick. I loved it and normally don't like super spicy.

Layer potatoes, S&P, pepper jack, until you run out of layers or potatoes. I try to make the last layer cheese so it browns in the oven.

This is the special part. HEAVY CREAM. Just heat 1 1/4 c with 1 stick of butter (!!) up on the stove on LOW (trust, no other way than low). Let it heat through then pour over your potato layer fun.  Put that covered in the oven at 300 for 1 1/4 hours. You will thank me later.

Asparagus. Yum. Roast with olive oil, s&p for 45 min at 400. If you try to do both gratin and asparagus at same time, I'd boil the asparagus first for 5 min, then put in ice water to stop them from cooking to nothing, dry, then roast  on a pan at same temp (300)  for about 40 minutes.

Look at those beauties.

If you want a true filet mignon do the bacon wrapped filet ala Joseph. S&P those beauties. 

Here's how we roll. Splurge (omg $20) on two baby cast irons. . Heat those suckers up on broil while you prep your steaks.  Mind you, already have your side dishes cooking - cover those with foil or a lid while the oven is on broil. You will be sad with burnt food...

Imagine an amazing searing sound...

 Then after you flip with some tongs after 8 minutes (glass of wine), still in oven, and use your handy meat thermometer… They should be around 125 degrees.  Pull them out of the oven and sit on the stove top….they still cook and need to rest for a few to redistribute the juices (10 min tops). And those cast irons are no joke. They are HOT. Yum. Also, nobody likes a dry steak. Meh.

Then, delicately plate your dish so you can take a picture that is a bit lackluster like this one. I swear it's delicious! Better than an Applebee's commercial! Amirite!?

How do you like to make your steaks? I prefer a filet, but Joey likes a strip. I can't wait for grilling season…