What I’m doing while self isolating!
Since we’re all in relative quarantine, physical distancing, whatever you may want to call it, it’s more important than ever to ensure we’re not wasting food. Here’s a great use-up recipe for Tortellini Soup!
One of the food memories from my childhood is of rice a roni, a comfort food I loved. My mum would make a pot of it up to quickly add a side dish with carbs to our meals. As an adult, I never tried it again because it’s a packaged food and some pastas can set off my auto-immune symptoms. My mum has been reworking recipes of late to keep our family’s sodium intake lower and introduce pastas made from substances I can eat without feeling sick. One night she said she made “rice a roni” when I was over, and I said “uhhh, okay” skeptically, but it was So. Damn. Good. This is not your packaged rice a roni. It’s creamy (thanks to the Arborio rice), nutty (thanks to the toasted pasta) and flavorful. No almonds though. My sister lost a tooth as a kid to the almonds in…
Hello! New Year New You is now upon us, and what better time to do some “research” in the form of testing out a new rosè, right? I thought my rose reviews would end at the end of my series, but you can’t keep me away. Sterling is a Californian winery that makes one of my most-loved cabernet sauvignon bottles, so when I saw the mini version of the rose on offer at Wine and Beyond, I knew I had to try it. And so, when my sister and I were decorating her house for the holidays, we decided to test it out together. When you pour the wine, you’ll note that the color is a really pretty, bright pink. In terms of tasting notes, it is nice and light and crisp- there’s a nice minerality to balance a slight fruitiness. My sister and I both dislike a sickly sweet…
It seems late for a holiday decorating post, eh? No, my friends. I know I’m not the only one asleep at the switch, too busy eating cookies and watching the holiday fire channel with a glass of wine to have all of my decorating done.
Hey Guys! For my second post in my brunch series, I decided to share an idea that is a load more healthy than my Baked Savory Brie recipe. That is so so so delicious though, so if you want a decadent savory treat, that’s the recipe for you! A frittata is a lot like a baked omelette, but even easier to make and without the need to flip it. My mum regularly makes frittatas to cut up and freeze in individual portions for whoever might need a quick breakfast, lunch or snack. That’s a great way to use up bits and bobs from your fridge, especially if you have little bits of cheese, pasta, meat or vegetables kicking around that need eaten up. Easy Frittata 6 large eggs, beaten 2 generous handfulls of cheese 2 frozen spinach pellets, defrosted and drained of water For vegetables, you want to chop up…
Hey guys! As I usually do, I wanted to provide some recommendations for this year’s November Sephora Sale! I wanted to do one big post rather than multiple ones by category, just to make it easier for you guys, like a one-stop-shop. Makeup Hourglass Hylauronic Skin Tint is my FAVORITE skin base right now, it has really good medium/buildable coverage, which I love to thin out and make more sheer with an illuminator for an easy everyday look. Lashstash is my favorite kit style product from Sephora. It’s a bunch of mascaras in a box, in minis! It’s a fun way to try out a bunch of different mascaras and not feel so guilty about throwing out a full-sized mascara 4-6 weeks in (as you truly should). It’s good value! Hourglass Ghost Palette – If I had $100 to throw around, this is what I’d buy! I have a previous…
Where have I been? Am I still blogging?
Hi guys! For the third post in my Sunday Dinner series, I wanted to share an easy classic that makes super-delicious leftovers that are freezer-friendly. Chili and biscuits!
Hey Guys! For the second installation of my Sunday Dinner Series, I wanted to share this twist on an Ina Garten recipe that my mum has made some tweaks to that made it easier and more our tastes. For those that don’t know, one of the great spices in a mild Italian sausage is ground fennel seeds- so the addition of fresh fennel is a perfect pairing. Rather than a tomato-heavy sauce, some cream binds everything together. Fennel and Sausage Rigatoni 1 package of mild italian sausage (decased) 1 fennel bulb, diced 1 small onion 1 clove minced garlic 1.5 cups of heavy cream 1 cup white wine 1 tbsp tomato paste Herbs/Spices: ground fennel seeds, red pepper flakes Ground Parmesan for garnish Enough rigatoni for four Like I said, this is an adaptation of Ina Garten’s recipe that you can find here on James Beard Foundation’s website. The main…