This Week on “The Docket” and Present Sense Impressions

I’m combining the Docket and Present Sense Impressions this week because quite frankly my week was so boring that if I only talked about that you would probably be bored out of your mind. Basically, I’ve been working all week, going to yoga, and making a couple of meals when I have the time. I had several consultations this week and a mediation, along with heaps of other work that needed to be completed. So basically that was my whole week, throw in a car inspection and we’re done. This weekend wasn’t particularly noteworthy either as I wasn’t feeling well so I spent most of Saturday in bed and have been spending today catching up on what my blogroll has been posting.

Here are some of the posts that really caught my attention:

Baked Breakfast Quinoa with Plums and Pistachios … if only I had time to make this!  Maybe if I make the quinoa ahead of time? Yes. I think I can handle that.

These Homemade Graham Crackers … covered in chocolate… yes, this is what dreams are made of.

UMM BACON Cinnamon Rolls?  As if cinnamon rolls could get more delicious and indulgent.  I love this idea.  We only have cinnamon rolls the day after Thanksgiving and the Day after Xmas so it’s a pretty special thing in my family… think this could be a fun way to spin them, what do you say?

You may ask, did I really just share 3 How Sweet Eats recipes?  Yes. Unequivocally yes.  I also just got her book in the mail, Seriously Delish, and I’m so excited!!!  Everything looks so Jessica that it’s exactly what I hoped for!

I also got really jazzed about this Warm Gnocchi and Heirloom Tomato Salad.  It looks so fresh!  Makes me feel like summer isn’t over yet, even though I must face the reality that fall is here.

This Herbed Tomato and Roasted Garlic Tart also reminds me of summer but I think it could be a good transitional dish into fall.  Seems simple enough and would be an impressive addition to a pot luck dinner or a dinner party outdoors.

I’m also super into these Paprika Cheddar Cheez-Its.  I mean come on!  First of all they are homemade cheez-its which I love, but then add a little kick?  Sounds like I could eat about 10 handfuls while enjoying some quality time with my Netflix.

And of course it wouldn’t be a proper Present Sense Impressions without some sweetness to round it out.  I’m currently obsessing over this Cinnamon Ice Cream, this Amaretti Tiramisu, and this Chocolate Espresso Layer Cake.  Cinnamon is my all-time favorite spice.  I just love it.  There is rarely a dessert that I don’t think would benefit from a lil bit of cinnamon.  Tiramisu is one of my absolute faves, as it has some incredible coffee flavors.  Both the tiramisu and the chocolate espresso cake address my coffee addiction and that makes me want them even more.

What amazing things have you guys found lately?  Next week on “The Docket”: I can’t promise much more excitement, as this week is pretty chock-full of work (mediations, consultations etc.) but hopefully I’ll have some fun things to add :)


This Week on “The Docket” (or month and a half rather!)

charlotte skyline

WOW y’all these last two months have been so insanely busy. We finally got moved in to our new place (post with pictures to come) and I started a new job! I love my new job and my new coworkers so it’s all going really well!  I don’t even really know where to start or what to tell you because this has been kind of a whirlwind but I’ve been trying to keep up with everyone through my Instagram.  I won’t bore you with 1.5-2 months worth of things, I’ll just give you the highlights and let the pictures do most of the talking… Read more



Fee SIMPLE Friday: Lemon Artichoke Risotto

IMG_4717I know, you probably think I’m crazy posting a risotto under “fee simple.”  But thanks to the invention of the amazing pressure cooker, you can actually make a pretty spot on risotto with minimal effort.  It’s seriously unreal how easy it is and compared to making a real risotto, which I have painstakingly done several times, it’s consistency is pretty darn close!   Read more


Present Sense Impressions

This Sweet Corn, Zucchini and Fresh Mozzarella Pizza screams summer just like Jessica says. It’s all like “SUMMER!” and I can’t get enough.

Speaking of zucchini, I’m dying to tried fried zucchini blossoms.  I see them everywhere.  All over pinterest and my reader and I just need them.  These ones stuffed with basil ricotta just look superb.  One more thing I’ve never tried is garlic scape.  Another thing I see people using in my reader and I just need to go ahead and do it already.  This Marinated Feta with Garlic Scape Pesto is on point and, once again, perfect for summer.

While we are still on the topic of summer, I’d like to nominate this Panzanella Salad for winning my heart for salads this summer.  Then I can finish all of these things off with this ridiculous looking Espresso Ice Cream (be still my heart).  I can almost taste it just from that picture.

Unfortunately my timeline for making any of these things is rapidly expiring because summer is coming to a close!  How is that happening already?!  It’s already almost August!  Unbelievable!  I need to go make a drink to cope with this… maybe these Bourbon Slushies will do the trick.


This Week on “The Docket”

photo 2This week was a total whirlwind blur while at the same time moving a bit slowly. I know that doesn’t make any sense but I don’t know how else to describe it. As I mentioned last week, we are in the process of moving to Charlotte and I’m going back and forth for the next couple of weeks to work in Charlotte during the week and come back to Raleigh on weekends to pack/prepare for the move. It’s a bit exhausting and by the time I made it back on Friday night I was absolutely wiped.

My first week at work went well! I got to meet with some potential clients and get to know another one of the attorneys from the Charlotte office, as well as seeing the Charlotte office space, which is gorgeous and has a fabulous view! (see above)! In my downtime, which there was a bit of, I helped my mom with some errands (listing artwork for sale, going to the storage unit etc.). I cooked her dinner almost every night as a little thank you for letting me crash in her guest bedroom for three weeks. I made her carbonara, veal with roasted brussels sprouts, ham/bean/escarole soup, and baked cod with artichoke risotto (risotto recipe coming up Friday!)  I got cute texts from Muggsy (technically Matt) all week, such as:photo 1

Back in Raleigh, on Saturday, Matt and I went to Cooper’s, that I’ve told you about before.  Got the collards and cabbage this time and it was delicious!  On Sunday morning I went to brunch with my friend Stephanie at The Oxford in downtown Raleigh.  The picture on the right is my first plate, of two.  I highly recommend their brunch!

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On Saturday I ran out to get take out for dinner and came back to this crime scene: photo

Muggsy had gone into the pantry, grabbed the box of cake flour, opened the bag all over the couch and was eating it upon my return.  Fabulous.

Anyway, it’s back to Charlotte in the morning for another week of work then back to Raleigh next weekend again!  I’ll be relieved when all this shuttling back and forth is over and I can really enjoy our new adventure in Charlotte!  So what were you guys up to last week?  Any good plans for this week?

 


Fee SIMPLE Friday: Baked Cod

IMG_4718This is a recipe that is pretty much a staple in my life.  I will sometimes vary the fish (usually based on what’s on sale) but cod is my favorite fish to use, and this technique makes it extra moist and delicious.  I made this dish recently because the Fresh Market was having a sale on cod and if you know me at all, you know I love a good sale.  Once I was set on cod, I went to my beloved Flavor Bible to figure out what I wanted to pair it with.  I settled on an artichoke, lemon and white wine risotto that I’ll share with you next Friday.  I typically make this fish to be served with rice and a vegetable.  Feel free to mix up what you serve it with, but roasted broccoli is always a good (and healthy!) choice! Read more


Present Sense Impressions

These Peach Margaritas make my heart sing.  I can never get sick of margaritas and I love new flavors.  I had the blood orange margaritas at Mellow Mushroom and I have to say, I’m into different flavored margs (but I’m not so big on the strawberry ones, not sure why…maybe because they don’t actually taste like strawberries).  Below is the blood orange spicy margarita from Mellow Mushroom… I highly recommend!

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This Week on “The Docket”

65949_10100566432870835_3398780707233364223_nWow this week was crazy. It was my last week of work at my law firm, Matt’s tire blew out, and I had to pack up as much of our apartment as possible and drive to Charlotte to start my new job today. I wanted to do this post last night but I had the absolute worst headache ever and just couldn’t push through it. This week truthfully was quite a whirlwind and I’m looking forward to starting my new job and living in Charlotte near my parents. I’ll do a quick rundown of what this week was like….

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Fee SIMPLE Friday: Ham, Bean and Escarole Soup

Ham, Bean and Escarole SoupYou know sometimes you just want a really good wholesome soup.  The problem with soup is it can sometimes be super labor intensive and take forever to develop flavors.  This recipe gives you that depth of flavor with really very little effort.  I cannot stress enough how much making a mis-en-place for this meal will make your life infinitely easier. I categorized this as a Fee SIMPLE Friday recipe because as long as you take the minimal time and effort to create a mis-en-place, this recipe will be easy as anything! Also, you have a lot of sitting around time while the soup cooks and for the flavor I think this is quite an easy dish.  I invited my friend Stephanie over to try it after I made it and the first thing she said was “it smells so good in here!”  The soup was a hit but I’ll give you her warning that it has a little bit of a bite (which Matt and I love) so be prepared for that!  If you want it to be less spicy, simply use less red pepper flakes. Read more