Rain, rain, rain.
It’s pretty vile out right now, this weather is screwy!
Anyway, hello peeps. I’m now blogging as a 21-year old. Wooooo. My birthday was Thursday and I’m loving it. Funny thing though is I haven’t once been carded since the big two-one and I’ve been to a liquor store, a bar and ordered drinks at restaurants. Nonsense, but I don’t hate it.
Besides the birthday, I haven’t been up to much. I had my first day of work today… for a whooping two hours (workin’ hard), because my sisters graduated high school today!! Congrats Kiley and Brenna I’m so proud of you guys. We’ve had a hell of a year, and this was definitely a significant load off of their shoulders, I’m sure. Then I promptly stuffed my face with Filet Mignon at Yokohama Steakhouse, nomnomnom. I recommend going there for anyone who hasn’t been before, the foods super tasty and it’s never been crowded when I’ve eaten there.
I start my internship at Dig Boston on Tuesday! I’m super excited, especially since that means I’ll be spending my Tuesday nights from here on out in Boston, holla. I really need to get more hours at my work though, so hopefully that happens. If not, I’m going to go broke about halfway through Europe, if that.
Speaking of Europe, I need to get a move on with my travel book. I have like two pages left in Austria and then I’ll report back to you guys; maybe I’ll be closer to deciding where I want to go when I actually get across the pond.
Max and I cooked a full meal yesterday! We made Triple Berry Salad and Brown Sugar Chicken with Roasted Red Pepper Dipping Sauce. Both = fantastic. I’ll add the recipes below so you can re-create the meal if you so desire. You won’t regret it. There were only two minor issues we had; one being the close call of mixing the wrong ingredients and the second was kind of funny. We got our signals crossed and I put the chickens in the oven before they were supposed to go in; thankfully the issue was realized 5 minutes into the cooking so crisis averted. Someday I’ll be able to cook sans errors, I swear!
Triple Berry Salad
strawberries, cut in half or quartered if they are large
blackberries or blueberries
blue cheese crumbles
1 package glazed walnuts
Girard’s Raspberry Vinaigrette dressing or Brianna’s Poppy Seed dressing
Wash the berries. Cut the strawberries in half, or if they are large, cut them into quarters. Wash and dry the spinach. In a large bowl, place a layer of spinach and then a layer of berries. Top with some blue cheese crumbles and glazed walnuts. Repeat the layers as you like. Serve with salad dressing.
Brown Sugar Chili Chicken
2 tsp brown sugar
1 tsp salt
1 tsp onion powder
2 tsp dried minced garlic
2 tsp smoked paprika
2 tsp chili powder
1 tsp black pepper
2 tbs olive oil
8 chicken legs or wings
1/3 cup roasted red pepper, chopped
2 oz goat cheese
1/4 tsp salt
2 tbs sour cream
Preheat oven to 425.
In a plastic bag, or a bowl, combine the first 7 ingredients. Drizzle the chicken with olive oil and rub to coat. Add the chicken to the bag (or bowl) and toss or shake bag until well coated.
Place on a baking sheet and bake for 12 minutes, turn the chicken over, and continue to bake until cooked through, about 10-15 additional minutes (depending on the thickness of your chicken).
In a food processor, add the roasted red pepper, goat cheese salt and sour cream, process until well combined.
Well, I think I’m going to go and try to train my brain a little bit – go here to do the same and we can compare notes. Peace out girl scouts.