Wednesday, September 25, 2013

Tie A Bow


Have you been tying your shoes right? I certainly haven't been. But thank goodness now I can :)

xx Molly

Tuesday, September 24, 2013

Just Right


When I last shared a peak of my living room, we had just swapped out the old ikea TV stand for some pretty (and lucky) finds. And now, I think it's done! My talented Mom painted the abstract sunset for us, and I finally got around to styling the bookshelf. The whole space makes me happy, and it feels good to have finished the project, although let's be honest, I still have others going in other spaces. I'll be sure to share pictures of the whole space soon, or at least of the living room portion that's done ;). Who would have thought that after an entire year in NYC, I would still be reworking the apartment, I guess that's just my nature!

xx Molly

Wednesday, September 18, 2013

What Mama's Cooking: Sorrel


I have never seen sorrel at the grocery store and I bought this sorrel at - where else - the farmer's market.  Years ago I grew a small-leafed, variegated variety in my garden. Molly learned to identify it, would pick it, eat it, and announce "lemony." Another "lemony" we picked and tasted was Wood Sorrel which is an edible weed that looks like clover but has a yellow flower.

Now on to what I've been cooking. This week I’ll teach you to make:


Sorrel Soup
3 carrots, chopped into small pieces
1 medium onion, chopped into small pieces
3 stalks celery, chopped into small pieces
2 tbsp olive oil
4 cups vegetable broth
2 large potatoes, cut into small cubes
3 cups sorrel, roughly chopped
A fresh herb like thyme---optional
1 can of chickpeas, rinsed and drained---optional
1 cup creamer (I used Mimic Cream Unsweetened) 

Salt & Pepper


Sauté the veggies in the olive oil until they wilt.

Add vegetable broth and potatoes. Cook until the potatoes are tender then add the sorrel and herbs, cooking until the sorrel wilts.

Add salt and pepper.

Add the milk/creamer.

Add beans if you are not serving with some other protein source.

Mine was pink because of my red carrots and red onions. To complete your meal with the addition of protein, now is the time to use some of that bean spread that I taught you to make last week. Spread it on some hearty 100% whole grain toast and top with a thick slice of summer tomato. If you have no bean spread left over add the chickpeas to the soup.

xx Mama and Molly

Wednesday, September 11, 2013

What Mama's Cooking: Roasted Vegetable Lasagna


I've been wanting to try a roasted vegetable lasagna with beans. So, one evening after work I gave it a go with some shortcuts. I decided to use frozen grilled vegetables (eggplant, zucchini, onion, and red and yellow peppers) and homemade tomato sauce from my freezer.

I used a couple cans of cannellini beans and dried herbs (garlic flakes, onion flakes, parsley, rosemary, thyme, Aleppo chili, pepper, and salt for you) blended with just enough vegetable broth to give it a hummus-like texture but I made sure to let some beans stay whole.

I roasted a medium cauliflower that I had separated into florets and tossed with olive oil and pepper and puréed that. I thoroughly mixed the beans and the cauliflower together. Yum!

Hint: Make sure to make extra for sandwiches on toast with thick slices of tomatoes and a drizzle of balsamic vinegar.

Spoon some sauce in a baking dish and top with lasagna noodles, I used whole wheat and I did not precook them. Layer the bean/cauliflower mixture and then half the veggies, following with sauce.




Repeat making a second layer.




Finish with noodles then sauce. Since this is a plant-based dish I sprinkled coarsely ground  cashews on top of the sauce and baked it at 350 for 30 minutes. Let it cool about ten minutes before cutting. I hope you enjoy it!

xx Mama and Molly


Monday, September 9, 2013

DC Getaway


I’ve been promising to visit my friends in DC for oh, about two years now. Add to that that my fiancé’s brother lives in the area too, and you could easily say that we were long overdue for a visit. So this past weekend we did just that. We stayed in the Capitol Hill area of the city at the Liaison Capitol Hill, which was cute and clean (my biggest factor in hotel choices), and spent most of Saturday as tourists, walking from the Capitol to Georgetown, eating cupcakes, sipping rooftop drinks, and finishing the day with a delicious dinner at Zaytinya - seriously, so, so delicious. We had such a lovely time and are hoping it won’t take us quite as long to get down there again.

xx Molly









Thursday, September 5, 2013

What Mama's Cooking: Lentil Salad & Lemon Quinoa


I found this great recipe for lentil salad that we have been enjoying for a few years now. I have no clue where I found it, but whoever you are, you did a great job! Long before my Paprika days I had it saved in a Word file on my desktop including my modest alterations.

xx Mama and Molly

Lentil Salad
Ingredients
Broth:
4 cups of vegetable broth
about 6 sprigs of thyme

about 3 sprigs of tarragon
6 cloves of garlic, chopped
2 bay leaves


Dressing:
1/2 cup olive oil, extra virgin
Juice of half a lemon
1 tbsp balsamic vinegar
1 tsp agave

1 tsp Dijon mustard
 pepper

11/2 cups DePuy lentils
1/2 purple onion, finely diced
3 whole carrots, chopped
a handful of watercress
2 cups of cherry tomatoes, halved

Directions
  1. Boil broth ingredients. Add rinsed/picked over lentils and cook until lentils are firm-tender. Drain, cool, remove bay leaves and the stems of the herbs, put in a bowl.
  2. While the lentils are cooking whisk the dressing ingredients and set aside.
  3. Add the vegetables to the lentils and toss with the dressing.


Lemon Quinoa
Ingredients
1 cup quinoa, rinsed
2 cups water
1 lemon, zested and juiced
pepper, freshly ground to taste

Directions
  1. Boil the quinoa in the water and when the water has been absorbed mix in the lemon juice and lemon zest. Sprinkle with freshly ground pepper.

Wednesday, September 4, 2013

Wedding Stationery


Every August the Dalton, Massachusetts CRA (near Pittsfield in the Berkshires) has a Crane Paper sale where many of Crane’s beautiful note cards, stationery, Christmas cards, you name it, are on sale for significant discounts. Crane, which also manufactures the paper for U.S. currency, has its factories in the area and donates the goods to the local community center. My fiancé’s family has been going for years, but this year was my first visit. Not only did we stock up on thank you notes, just for fun stationary, and Christmas cards, we also purchased the paper and envelopes for what will become our wedding invitations, thank you notes (in the picture above), and shower invites. We’re still deciding on what the invites will eventually look like, but below are some of my recent favorite finds from my stationery board on Pinterest.

xx Molly





Tuesday, September 3, 2013

Lake George and Labor Day


Happy first official day of fall! While I'm usually sad to see summer go, this year I'm looking forward to crisper weather and many free weekends to explore New York. But to celebrate the end of summer, my fiance and I headed to Lake George in upstate New York to spend our a couple of lazy summer days. Hoping you all had a lovely holiday weekend as well! Below are some pictures, if you'd like to see.

xx Molly

A veteran's memorial in town for all local people who have served during a war, where the boy's grandfather is named






The Sagamore, a famous hotel, and also where I met Dave Matthews once!