
Wednesday, January 27, 2010
Wanted: Espadrilles

Tuesday, January 26, 2010
New Wheels
Monday, January 25, 2010
Piper - January 2010
Six Monthiversary

Sunday, January 24, 2010
Mr. R's Birthday Party
Last night Mr. K and I had the pleasure of attending a fabulously tasteful cocktail party hosted by Miss R in honor of her father's 60th birthday and her parents' upcoming 35th wedding anniversary. Should I make a list of my favorite things from the party? Why not?!?
- The DJ :)
- Miss R's speech
- Mr. and Mrs. R dancing to their wedding song - super sweet and sentimental!
- Tomatoes & mozzarella
- Champagne (duh!)
- A ballroom decorated in Rococo
- Tortellini salad
- What are sure to be professional pictures much finer than my Kodak 8.0 MP ones!
Here we are - college ladies! Miss R, Miss R and Mrs. K

Thursday, January 21, 2010
Wedding Album
Wednesday, January 20, 2010
Home Reno
Tuesday, January 19, 2010
Busy Weekend!
Sunday I finally went to see Miss R's new Manhattan apartment. It is so perfect for her! Another Miss R and Mrs. W also joined us and the 4 of us enjoyed lunch at 40 Carrots. The Miss R's have been talking about this restaurant for years and I finally got to go! It was fantastic. I had the "bunched lunch" with Carrot Soup, 1/2 Chicken Salad Sandwich and Frozen Yogurt for dessert. Way too much food, but deee-lish.
Thursday, January 14, 2010
Thanks, Mr. K!
Tuesday, January 12, 2010
Mrs. K Day







Thursday, January 7, 2010
Another Great Weeknight Recipe
Anyhow, I tried this Barefoot Contessa recipe last night after seeing her prepare it on her show last Sunday morning. The only substitution I would recommend is to half all the ingredients for the sauce/dressing. As is, it makes way more than you would need. I also added in some different veggies like baby corn and water chesnuts (found in the Asian food section of the grocery st0re).
http://www.foodnetwork.com/recipes/ina-garten/crunchy-noodle-salad-recipe/index.html
Wednesday, January 6, 2010
Easy Peasy Weeknight Dinner Recipe
Here's what you'll need:
- Chicken breasts (I use the tenderloins, less cutting)
- 2 bell peppers (I prefer yellow, orange or red)
- 1 sweet onion
- Fresh rosemary
- 1/4 c. lemon juice (I use the bottled)
- 2 tbsp. olive oil
Start but cutting chicken into 1 inch cubes. Cook in 1 tbsp. olive oil in a frying pan for about 5 minutes or until cooked through. Set aside in bowl and cover (I usually put it in the oven).
Cut peppers & onion into strips and sautee in remaining 1 tbsp. of olive oil in the same pan the as the chicken. When the veggies are wilted to your liking, add the chicken back in. Pour in 1/4 c. lemon juice and 1-2 tbsp. of minced fresh rosemary. Allow everything to simmer together for a few minutes.
Serve over pasta or rice or even on its own! Enjoy!