Tuesday, September 27, 2011
The Big Apple
Friday, July 29, 2011
Decorating the Study
Sunday, July 24, 2011
Jekyll Island Weekend
Over Memorial Day weekend, Michael and I took an anniversary trip to one of my favorite places in the world - Jekyll Island, Georgia. We always stay at the Jekyll Island Club Hotel, which is one of my favorite hotels - everything is so peaceful and relaxing. The hotel and property has so much history and natural beauty. We didn't use our cars once over the long weekend, which was perfect.
Monday, April 25, 2011
Bathroom Reveal!
I love having a bathtub SO much. I'm definitely someone who enjoys a good bubble bath. I think the new bathroom goes well with the Craftsman style of our house, so we're very pleased. Let me know your thoughts!
Monday, March 21, 2011
Yummy Mushroom Pasta
Farfalle with Creamy Mushroom Sauce
Ingredients
1 pound uncooked farfalle (bow tie pasta)
1 tablespoon butter
12 ounces presliced exotic mushroom blend
1/2 cup chopped onion
1/3 cup finely chopped shallots
1 tablespoon minced garlic
1 1/2 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
2/3 cup whipping cream
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
Minced fresh parsley (optional)
Preparation
Cook pasta according to package directions, omitting salt and fat; drain. Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat. Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.
{Recipe and image from Cooking Light}