Tuesday, September 28, 2010

beware pickpockets and loose women

 [gap jean shorts, random brown tank, minnetonka moccasins, 
nixon green watch, vintage rings, br necklace]

I was recently introduced to the sweet potato fries at a locally owned bar called The Anchor.  The wait staff all have colorful, cool tats that make me want to jaunt next door for a little ink action.  The bar is in an old renovated building with cool brick walls and chalkboards.  Oh man do I love a large chalkboard.  When I was little I used to love to play school.  I was the teacher and I had make-believe students. For a chalkboard I would use the closet doors in my playroom.  My parents must have hated it because [I don't know why, it came right off] for Christmas, Santa brought me a very large chalkboard from the school supply store and a chalk holder.  I used to love to put on rings and rub the chalk holder between my hands to hear the click, click, click like a "real" teacher.  Ahh, childhood and the hours I spent talking to myself my students!  I've brought up the idea of painting one of the walls in our office with chalkboard paint to my husband.  He has yet to agree but I still think the topic is up for discussion.  The sheer joy a chalkboard wall would bring me!

 The bar has fun signs throughout like the one above and dirty jokes on the walls in the bathroom stalls. 

E and I have resurrected the acoustic version of this song.  Enjoy!

until next time

cherry pasta recipe

I tried the cherry pasta recipe Free People featured on their blog.  If you haven't taken a gander at the Free People blog, you should pop on over.  I enjoy the Monday Quotes, the Tuesday Tunesday and now this sublime cherry pasta recipe.

                            [picture via Free People]

  • 1 serving udon noodles
  • 1 T evoo, plus more for sautéing
  • 1/3 c sweet onion, chopped
  • 1/3 c white balsamic vinegar
  • 2 c arugula
  • a few cherries, quartered
  • 2-3 T chopped walnuts
  • a few fresh basil leaves
  • grated parmesan
1) Bring balsamic vinegar to a boil in saucepan.  Boil for 5 minutes to reduce; remove from heat and let cool 5 to 10 minutes, until it thickens.  [You're making a balsamic reduction.]
2) Sauté onion over medium heat until browned.  Add arugula and sauté until wilted.
3) Cook udon noodles according to package directions.  Drain and return to pot.
4) Toss noodles with olive oil, onion, arugula, cherries, and walnuts.  Transfer to plate; drizzle with balsamic reduction.  Garnish with basil and parmesan, if desired.

I changed a few items in the recipe to cater it to my personal diet restrictions.  I used Brown Rice pasta and sauteed my onions and arugula in coconut oil.  The health benefits of this recipe are stellar and it tastes yummy too!  Try it!

until next time,