I’ve been a bit obsessed with making quinoa cakes lately. They’re perfectly portable snacks, salad toppers, or side dishes, and I can bake a batch at the beginning of the week that’ll last for days. I’ve experimented with different variations on Heidi Swanson’s recipes (this basic one from Epicurious and this kale-centric one on 101 Cookbooks), and I just had to share my favorite.
My most recent artwork is quite juvenile. But don’t worry, it’s for a kid’s room! I made a trio of paintings for my good friend Janelle’s three-year-old son, Eli. He loves all modes of transportation (one of his most prized possessions is a miniature plastic truck named Mac that he carries around everywhere and even sleeps with), so his mom requested an airplane, a train and a car to hang over his dresser. Here’s what I came up with:
(You can click on the photo to enlarge it.)
Just popping in with a quick update today. Remember how I mentioned when Matt and I got back from our winery trip that I wanted to etch the date of our visit onto the souvenir glasses we brought home? Well, I did it, and it was super easy!
Looks like tomato sauce, doesn’t it?
Gotcha! It’s made from strawberries. I couldn’t be more excited about strawberry season this year. I wasn’t able to eat the amazing red berries for about a year and a half due to a stomach disorder, but thankfully, I’ve recovered, and now I’m devouring them by the handful. They’ve gone into smoothies and salads and mascarpone cream, and I’ve pinned several dessert recipes (like strawberry lemonade bars, very strawberry ice pops, and strawberry cream cheese muffins) that I can’t wait to try.
But first I wanted to do something savory. I figured since people put strawberries on salads with chicken and strawberry vinaigrette, I’d make a savory strawberry sauce to top grilled chicken with. Matt thought this idea was a little crazy at first, but he ended up saying it was “actually really good — much better than expected.” It was delicious with our chicken, but I bet it would also work well with pork or salmon. Roasting strawberries with onions brings so much flavor out of them, and the tartness of the lemon juice and balsamic vinegar helps balance out their sweetness. Continue reading…
If you’ve checked out my painting portfolio, then you know that I usually have a very realistic style. Lately, though, my work has taken a diversion toward the abstract — and it’s kind of fun! I made this wild flower collage for Lewis Ginter Botanical Garden’s Cheers to Art! silent auction next Thursday evening to raise money for their children’s garden.
Matt and I just barely managed to celebrate Virginia Wine & Dine Month — on the last day! What a gorgeous day it was, too. We were thrilled to drive northwest out of drizzly Midlothian to the bright blue skies and rolling green hills of the Charlottesville area.
We started at our westernmost destination in the community of Afton, Virginia, at Veritas Vineyard & Winery. Groups were picnicking and sipping wine in the lawn, and the wraparound porch was bustling with tasters coming and going. As we entered the winery from the back, a cook was preparing parmesan fricos, which we later got to munch on with our wine. I really need to make those at home sometime!
The tasting room looks quite impressive with its high, red ceiling and the word LOVE spelled out with wine corks over the bar. Now I’m inspired to make a giant S with the corks we’ve been saving.
