New York and I are fighting… NY took the first round. #burnedbyabombshell #prgirlproblems (Taken with Instagram)
9th of July 2012
3rd of January 2012
Love Ryan Gosling.
(Source: nprheygirl)
25th of December 2011
Santa and a helpful elf drove behind us earlier… (Taken with instagram)
9th of December 2011
SD Sunset (Taken with instagram)
24th of November 2011
Whole Berry
For the first time ever, we made our own Cranberry sauce… and by we, I mean me. Don’t get me wrong - I love the gelled cranberry as much as the next person but it leaves something to be wanted. I decided this year it was happening… and it was so easy! I used Jennifer Perillo’s recipe for Spice Scented Cranberry Sauce. The smell alone will have you swooning! Without further adieu, here is the recipe:
Spice Scented Cranberry Sauce via Jennifer Perillo
Makes about one quart One 12 ounce bag fresh cranberries, rinsed and picked over 1/2 cup water 1/2 cup granulated sugar 3/4 cup packed brown sugar (light or dark is fine) 1/2 teaspoon sea salt 1/4 teaspoon ground ginger 1/8 teaspoon allspice 1/8 teaspoon ground cinnamon Freshly ground black pepper, to taste Add all the ingredients to a heavy-bottomed 2-quart pot, and stir to combine. Cover pot and bring mixture to a boil over medium-high heat (keep a close eye because if it boils over it’ll make a mess of your stove—I speak from experience and too much multitasking!). Remove lid, reduce heat to a simmer and let cook, stirring occasionally, until thick and jam-like, about 15 to 17 minutes. Let cool to room temperature or chill before serving. May be prepared and stored in a glass container 3 to 4 days in advance.
On the note of what I’m thankful for - family, friends and health. Happy Thanksgiving to you and yours!
21st of November 2011
Gobble Gobble
In honor of Turkey Day, below is a Pumpkin Gingersnap Ice Cream I made a while back. It’s from Sunset Magazine and may provide an unexpected twist to your Thanksgiving table. Enjoy!
Pumpkin Gingersnap Ice Cream via Sunset Magazine
1 pt. whipping cream
1/2 cup milk
1 cup packed light brown sugar
1 cup pumpkin puree
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup coarsely crushed gingersnaps
2 tablespoons bourbon (optional) - Add this unless you want a frozen brick of ice cream.
Whisk all ingredients except gingersnaps and bourbon in a bowl to blend. Strain into an ice cream maker and freeze according to manufacturer’s directions. Scrape ice cream into a bowl and stir in gingersnaps and bourbon. Freeze, covered, until scoopable, 2 1/2 hours and up to 1 week (gingersnaps soften somewhat after 1 day).
9th of November 2011
On set at How I Met Your Mother with THE Slutty Pumpkin costume. (Taken with instagram)
29th of October 2011
Homemade Italian Meatball Soup… Yum! (Taken with instagram)
22nd of October 2011
It’s officially official. I have a master’s degree. (Taken with instagram)
16th of October 2011
In honor of Laura #MakingStrides (Taken with instagram)
