i’ve been harvesting lavender from the yard for a recipe i’m working on that i can’t wait to share when i’ve worked out the quirks (luckily it’s one i don’t mind re-doing as there’s something very sweet involved!). and isn’t this lavender just so spring-y and pretty?!
in other news, i have a little st. patrick’s day surprise scheduled for tomorrow (hint: it involves a four legged family member). i’d also just like to say a quick thank you to you all for reading, your comments and support. it means the world to me. have a lovely weekend my friends!
I would say that the day we discovered that I can make a mean baba ghanoush Lou’s heart grew 15% larger, a la The Grinch Who Stole Christmas. It’s one of our most favorite snacks, but for a long time we were buying a pre-made kind from Whole Foods. Not anymore my friends. Now we can eat it by the bucketful! It’s insanely easy, and even though eggplant is a nightshade vegetable (and allegedly not the best for you) i will focus on the antioxidant properties and eat up with a big fat happy smile on my face!
the what:
1 large eggplant, 2 small eggplants
1 1/2 tablespoons tahini
juice of one lemon (or more, to taste)
3/4 tsp sea salt
4 cloves of garlic
olive oil
chopped flat leaf parsley
the how:
slice eggplants in half, the long way
using tongs, char eggplants over open flame on your stove until equally blackened and crispy.
once they’re sufficiently crispy (this is important because it’s where the yummy smoky flavor comes from) place eggplants on a baking sheet and roast at 375 degrees until they can be easily pierced with a fork.
remove eggplant from oven and peel off skin (careful not to burn yourself!) combine garlic, tahini, lemon juice, eggplant and salt in food processor and blend until it’s a consistency you like. i prefer a pretty smooth baba ghanoush, so i let it run for a bit.
drizzle with olive oil and sprinkle chopped parsley over the top. serve with pita, pita chips, spread on sandwiches, eat with veggies, on a plate with humus/olives/feta/mint & sliced cucumber. there are so many possibilities! enjoy, and do let me know if you make it and mix it up at all! {be warned, this makes a very large batch meant for sharing!}
these pretty photos caught my eye over the past week, here are four recipes i’m hungry to try. have any of you tried to make almond butter before? i’m just a little confused as to how it doesn’t turn into almond milk (which i’m also excited about making!)
our home tour is so close i can taste it! our sweet little house is going to be featured on my most favorite design blog designsponge someday very soon. until then, here’s a little peek at our nightstands. i went the thrifty route for those and stacked some vintage crates to create little cubbies for books and pretty things. the lamps are a craigslist find that made me giddy- orginal laurel mushroom lamps, for cheap! the chevron wall was a project our friend kevin helped us with… you can’t tell in the photos but it’s a metallic gold paint and so very amazing if i do say so myself! can’t wait to share the rest {although i do have to say it’s a bit terrifying to put our home out there for the world to see, hoping that the critics will be kind!} have a great weekend my friends!
the what:
i can barely keep my eyes open it’s so boring and i’m so good at it.
