What's For Dinner: Grass-Fed Sirloin Steak Salad


The other night when we were at Brick, one of the evening's specials was a salad with strawberries, goat cheese, and almonds. I opted to order something else, but the salad stayed on my mind. Tonight I put D in charge of cooking up a grass-fed sirloin steak, while I set to making a salad. Like its inspiration, the salad included spring mix greens, sliced almonds, goat cheese, and quartered strawberries. The salad was topped with thinly-sliced steak and a drizzle of balsamic vinaigrette. Was the salad as tasty as I imagined it would be? Absolutely.
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Where to Drink: Brick American Eatery


The other night we had good news to celebrate, so D and I headed over to a new restaurant in our neighborhood, Brick American Eatery. We got there during happy hour, and both ordered a Brick margarita. Oh my, it was so good! This margarita featured Sauza Hornitos Plata tequila, Courvoisier Rose, and homemade sour mix. With 30 seconds to spare before the end of happy hour, we got our order in for a second round -- a mighty good decision, indeed.

Edited to Add: We just went to Brick again last night (4/11) for dinner (yay, Groupon!), and I have to say, the margarita was distinctly underwhelming. No longer served in a martini glass, and heavy on the artificial-tasting sour mix, this was not the same Brick margarita I had enjoyed two weeks ago. Consider yourself warned.
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What's For Dinner: Broccoli Chicken Stir Fry


I am all about easy dinners lately. This stir fry really only had three main ingredients -- rice noodles, frozen broccoli stir fry veggie mix, and chicken cut into stir fry strips. I started the process by sauteing the chicken in a smidge of sesame oil in the electric skillet. Since I wanted to eat a vegetarian dinner, at the same time that the chicken was cooking, I dry fried some tofu cubes in a skillet on the stovetop. After the chicken was cooked, I removed it from the electric skillet and added the frozen veggies. They cooked for about 7 minutes, or until heated through. While the veggies were cooking, I softened the stir fry noodles in hot water on the stovetop. Once the rice noodles were done, I removed them from the cooking pot and placed them in a bowl of cold water until I was ready for them. When the veggies were cooked through, I added the chicken back to the electric skillet (alternately, you could add in the tofu cubes at this point if you're doing a vegetarian meal). Next, I poured 2/3 cup of teriyaki sauce over the whole shebang and let it simmer for about five minutes. Right before serving, I added in the cooked rice noodles, stirring them around to warm them back up and meld all the flavors together. I made a plate for myself by picking around the chicken, and added the tofu cubes to my portion. D had as much chicken as his heart desired. Stir fries are a super-simple way to make a meal that both vegetarians and carnivores can get behind!
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Tuesday Ramblings: Random Edition (Are These Things Ever Not Random?)

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1. The Kitchn (@thekitchn) tweeted out these recipes for pretzel-crusted brownies today, and I think I'm officially obsessed. Pretzels and chocolate in brownie form? Yes, please.

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2. Other things I'm officially obsessed with? This month's issue of Everyday Food. I subscribed to the magazine on my Kindle Fire, and I'm loving the easy e-access. Plus, the magazine never fails to inspire -- and the recipes all sound so good.

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3. This is happening on Sunday, and I think I might be able to convince D that we should cough up the $15 each and go. The event will be the first Farm & Food Fest held in Philadelphia, and will offer attendees the chance to "Meet the farmers, sample delicious locally-made products, and attend cooking demos and consumer-focused workshops." Sample delicious locally-made products? I am so there.

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4. D and I are signed up to do a five-mile "race" on Saturday morning. (The "race" is in parentheses as I don't think I've ever actually "raced" before; nor will I this Saturday; I'm more in it for the fitness aspect (and maybe a PR here and there) than the hope of ever placing.)  This weekend's run is called "Halfway to Broad" as it's basically a training run for the 10-mile Broad Street Run, which we are also signed up for. Long story short, however, I haven't quite started to train yet for either run. (Or that other 10-miler I'm set to do in less than a month's time in D.C., if you're keeping track.) Fingers crossed that all this cross-training (spin, Body Pump, Butts & Guts, yoga) I'm doing translates into running! But, given that I've trained for previous runs with a lot of cross-training and not so much running, I'm not too worried about it. However, I probably ought to start pounding the pavement a little bit, too, just so I totally don't freak out my joints.
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What's Baking: Spiced Buttermilk Coffee Cake


Another weekend, another coffee cake. The weather over the weekend cooled significantly from the soaring temperatures we had during the week, so I threw my plans to make a pitcher of sangria out the window and baked up a warm coffee cake instead. The perfect accompaniment to a lazy morning and a hot cup of coffee!

Spiced Buttermilk Coffee Cake (printer-friendly version)
makes eight servings

1 1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
3 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 stick unsalted butter, softened
1/4 cup granulated sugar
2 tablespoons light brown sugar
1 egg
1 cup low-fat buttermilk
zest from one lemon
1 teaspoon vanilla extract

For the topping:
1/3 cup granulated sugar
2 tablespoons light brown sugar
2 tablespoons unbleached all-purpose flour
2 tablespoons unsalted butter (cold)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup candied ginger chips, chopped
1/4 cup pecans, chopped

1. Preheat the oven to 375 degrees.
2. Combine the flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves in a medium-sized bowl. Stir together with a fork.
3. Cream together the butter and sugar. Beat in the egg, buttermilk, and lemon zest.
4. Slowly add in the flour mixture to the wet ingredients.
5. Spoon the batter into a greased 8"x8" glass baking dish.
6. Make the crumb topping by combining together the sugars and flour. Use a pastry blender to cut in the butter. Stir in the cinnamon, nutmeg, and candied ginger. Stir in the chopped pecans
7. Spoon the crumb mixture evenly over top of the batter.
8. Bake in the oven for 25-30 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
9. Cool on a wire rack for a few minutes before serving.
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What I'm Searching For: Sangria Inspiration



The weather is already heating up here in Philadelphia, and I've got sangria on my mind. Sangria is one of my favorite summertime cooling drinks, but I've never managed to make a batch of my own. Perhaps this weekend will be the time to change that! The big question that I must first answer is "Red or white?" Hmmm . . . though red is the traditional choice (and from which sangria gets its name), I'm kinda thinking white might be a fun choice. Are you a sangria fan? What's your go-to sangria recipe? 
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What's For Dinner: Veggie Stir Fried Rice


I had a bunch of veggies (scallions, asparagus, mushrooms) in the fridge along with some leftover brown rice. So tonight's dinner was a no-brainer -- veggie stir fried rice! All it takes is a couple of teaspoons of sesame oil, some chopped veggies, and some pre-cooked rice. In a skillet, stir fry the veggies in the oil for about 4-5 minutes. Then crack an egg into the center of the skillet, and use a spatula to scramble it. Lastly spoon in the cooked rice and continue stir frying until the rice is warmed through. (I also stirred in some leftover beans I had on hand for some extra protein.) Serve in a bowl with a sprinkle (or three) of soy or tamari sauce. Dinner is done!
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Whatever Wednesday: They Say It's Your Birthday

Yesterday was my birthday. A Tuesday birthday seems kind of random -- just past the weekend, but far away from the next one. And then there's that whole work day thing you have to get through before the celebrations can start. I decided to really go wild and crazy and took the night off from doing more work for the day. Looks like it might just be a 50-hour workweek this time around. (It's Death By Deadlines around these parts.) There weren't too many shenanigans for my birthday -- just a lovely bouquet of flowers, a great cocktail hour at a new restaurant down the street, dinner at Barbuzzo, and cupcakes for dessert. My big present was digital storage for my computer -- a much needed gift as my Mac is currently complaining about the huge number of photo files I have on it at the moment. As soon as I clear up disk space, I plan to install Adobe Lightroom, as I recently scored version 3 (version 4 just came out) for a real steal on Amazon. 

Here are a few pictures from my little birthday celebration...

{birthday tulips}

 {mint julep at Rex 1516}

{sunchoke soup at Barbuzzo}

{birthday cupcakes from Artisserie Chocolate Cafe}
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What's For Dinner: Fajita Veggie Rice Bowl


My go-to easy dinner involves beans, rice, and whatever veggies I have on hand. If there's a ripe avocado on the countertop, so much the better. The fajita veggie rice bowl I made the other night for dinner included a base of brown rice, a layer of heated black beans, and a second layer of sauteed onions, red peppers, and mushrooms. This was all topped with a chopped heirloom tomato (I cannot even put to words how excited I am to see heirloom tomatoes back in the grocery store) and a bit of freshly-grated monterey jack. Add a healthy scoop of mashed avocado, and the meal is ready to eat.

Fajita Veggie Rice Bowl (printer-friendly version)
makes one serving

1/2 cup brown rice, cooked
1/2 cup black beans, cooked
2 teaspoons olive oil
1/2 white onion, chopped
1/4 red pepper, sliced into strips
1/2 cup white mushrooms, sliced
1/2 heirloom tomato, chopped
1/4 cup freshly-grated monterey jack cheese
1/4 cup mashed avocado

1. Add the olive oil to a skillet and heat over medium-high heat.
2. Add the chopped onions, red pepper strips, and sliced mushrooms.
3. Saute until all the veggies are softened and the onions are lightly browned, about 4-5 minutes. Remove from the heat.
4. Add the cooked rice to the bottom of a bowl. Top with a spoonful of black beans. Add the sauteed veggies on top of the black beans. Top the whole shebang with chopped tomato, grated cheese, and avocado.
5. Eat as-is or add a few tortilla chips for scooping.
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What's For Breakfast: Vegetable Frittata with Marrow Beans


I recently received a sampler package of dried beans from Marx Foods with the challenge to create a breakfast meal that incorporated the beans as a featured ingredient. Though I considered going the easy route and making a breakfast burrito, I decided to instead take on the task of making a frittata, something I've never done before. The sampler package I received included adzuki beansmarrow beans, and mayacoba beans. I decided that the marrow beans, which apparently to some people have a "bacon-esque" flavor, would make a good addition to my frittata.

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Step one was to soak and cook the dried beans. I used these instructions to cook the beans. I found that it took about an hour of simmering for the marrow beans to become tender. While the beans were cooking, I prepped all of my veggies and chopped up some asparagus, green onions, grape tomatoes, and white mushrooms. I also grated the Gruyère cheese and minced the garlic.


With everything prepped, it was time to put together the frittata. With a frittata, it's key that all your ingredients are ready to go, as the cooking process is actually pretty quick. The resulting frittata was delicious, and not heavy at all. Though I'm not entirely convinced that the marrow beans tasted like bacon (though they did have a "ham-like" aroma while they cooked), they did add a nice texture to the frittata and melded well with the rest of the flavors. I think this frittata would make an excellent addition to a weekend brunch menu (and would pair quite nicely with a citrusy mimosa!).

Vegetable Frittata with Marrow Beans (printer-friendly version)
makes 6 servings

1 tablespoon unsalted butter
1/2 cup chopped asparagus
1/4 cup chopped scallions
1/2 cup white mushrooms, chopped
1 clove garlic, minced
1/8 teaspoon fine sea salt
1 cup cooked marrow beans
3 eggs
3 egg whites
1/4 teaspoon black pepper
1/8 teaspoon fine sea salt
1/4 teaspoon herbes des Provences
1/2 cup finely-grated Gruyère cheese

1. Place an oven rack in the top setting in the oven. Set the oven to broil.
2. Whisk together the whole eggs, egg whites, black pepper, sea salt, and herbes des Provences. Set aside.
3. Melt the butter in an oven-safe skillet over medium-high heat.
4. Add the asparagus and scallions, and cook until softened, about 2 minutes. Stir in the chopped mushrooms.
5. Add the garlic and salt and cook for an additional 30 seconds.
6. Pour in the egg mixture.
7. Use a spatula to allow the eggs to run underneath the veggies. Cook for 4-5 minutes, or until the edges of the eggs are set, but the center is still runny.
8. Remove the skillet from the heat and sprinkle the top evenly with the grated cheese.
9. Place the skillet in the oven and cook for an addition 4-5 minutes, or until the eggs are set and the cheese has melted. Keep your eye on the eggs while they are in the oven to prevent them from overcooking.
10. Remove from the oven and serve immediately.

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Friday Five . . . A Day Late


1. Saturday marks St. Patrick's Day. Guess I ought to make up a loaf of Irish Soda Bread!

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2. This past week I took my first Body Pump class at my gym. I've been looking for a way to add a weight routine to my weekly workouts, and I think this might be the winner. (I really should hit up the weight machines in my gym, but I'm just too intimidated.) Body Pump is an hour long class that uses weighted barbells for a full-body workout. The reps are performed to various tracks of music, and the workout is definitely intense. A few days later, and I'm still a little sore! Gotta love that.

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3. I could use a beach vacation. Like, really use a beach vacation.

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4. I'm totally late to the game, but I'm obsessed with red jeans at the moment. Brightly-colored jeans are still hot for the spring season, so I may have to pick up a pair or two. Fingers crossed I look as chic as the models do.

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5. Speaking of chic, I've been on the lookout for a striped t-shirt for a long time now. I'm officially in love with the black and white striped shirt I bought from the Gap (similar to the one above). I think I might need to get the grey and black version too. Paired with skinny jeans and ballet flats, all I need is a baguette in my bag, and I think my French transformation would be complete.
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What's For Dessert: Chocolate Amaretto Pudding Pie with Coconut Cream


Tonight I finished making the pudding pie I started last night. The final result was a bit messy (I probably should have let it chill for a bit after adding the coconut cream, but I couldn't help but dig in!), yet still quite delicious. I have to say it tastes a bit boozy (just how I like it!), so if you like a lighter kick, feel free to decrease the amount of amaretto (or other liqueur of your choice).

Chocolate Amaretto Pudding Pie (printer-friendly version)
makes one 9" pie

1 9" graham cracker crust (I used a Wholly Wholesome graham cracker crust)
1 4.5-oz box of chocolate pudding mix (I used Dr. Oetker's organic chocolate pudding)
1 3/4 cups organic skim milk
1/4 cup amaretto liqueur
1 teaspoon vanilla extract

1. Combine the chocolate pudding mix, skim milk, amaretto, and vanilla in a medium-sized saucepan. Heat over medium high heat, stirring constantly. Continue heating until the pudding comes to a boil and the mixture begins to thicken. Once the pudding begins to bubble, continue stirring for a minute more.
2. Remove the pudding from the heat and let cool for five minutes.
3. Stir the pudding one more time, then carefully spoon into the prepared graham cracker crust.
4. Cover the top of the pie with plastic wrap and chill the pie in the fridge for 3-4 hours (or overnight).
5. Top with coconut cream (see below) and shredded coconut (optional).
6. Serve it up!

Coconut Cream
1 can regular coconut milk (not lite), refrigerated
1/4 cup powdered sugar
1/4 teaspoon vanilla extract

1. Carefully open the can of chilled coconut milk. Spoon the thickened coconut cream into the bowl of an electric mixer. (Do not add the coconut water.)
2. Mix on high until stiff peaks form, about 5-8 minutes. Add the powdered sugar and vanilla extract.
3. Mix until combined, scrape down the sides if necessary.
4. Use immediately.

(adapted from this Back To Her Roots recipe)
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What I'm Celebrating: Pi(e) Day


Happy Pi(e) Day! I couldn't help but pick up the ingredients for a chocolate pudding pie while at the grocery store tonight. (Better late than never, right?) The pudding pie (which I spiked with a little amaretto) is currently chilling in the fridge. Details tomorrow!
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What's For Dinner: Broccoli, Red Pepper, and Mushroom Tofu Stir Fry


Another dinner, another stir fry. I think stir fries are my go-to meal as they are relatively simple to make and can be composed of a wide variety of vegetables. Yesterday after a session at the gym I headed to the grocery store, where I picked up a head of broccoli, a red pepper, and a package of sliced mushrooms. We already had tofu, ginger, scallions, and garlic on hand. I followed the same recipe I used a couple of weeks ago, except this time I added in more veggies. The more color, the better for you, right?  
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Weekend Shenanigans: New York City Edition

Long story short, my weekend visit to New York City was fantastic. Eating, walking, and (window) shopping were the major themes of the weekend. 


With the help of Yelp, on Friday night, Jenny and I ate dinner at Kashkaval, a cheese market and wine bar (and Mediterranean restaurant) in Hell's Kitchen. The reviewers didn't lie -- the food (and ambiance) here was fantastic. And, apparently the night before, ScarJo had eaten at the booth next to ours. So, there's that. We started our meal with glasses of wine and a Mediterranean tapas sampler, including (from left to right) tzatziki, artichoke dip, spinach with feta, and hummus.

 {Mediterranean tapas}

From there we ordered dinner. I opted for the spinach borek, a "traditional pie of spinach rolled in phyllo dough and served with Greek salad." It was really good -- and quite filling. Though we were both near to bursting, we still ordered dessert -- the small house pastry sampler. We barely made a dent before boxing up the rest, but the pastries (including a particularly delightful baklava) were really tasty.

{lemon and ricotta pancakes}

On Saturday morning, Jenny and I made our way down to Central Park, where we stopped at Sarabeth's for brunch. This restaurant was a suggestion from an acquaintance of mine on Twitter, and it was an excellent choice. The food was a bit pricy (but, hello, the restaurant's Central Park South location meant that the prices weren't that much of a shock), but the food was really good. I opted for the lemon and ricotta pancakes with fresh berries (admittedly in part because I want to try to make them at home), which I washed down with a hot apple cider. (The wind was quite brisk in the city on Saturday!) Following our super-satiating breakfast, we headed downtown (at least, I think the direction would be considered downtown?) to Times Square, where we stopped off at a box office to get tickets to a play we were interested in seeing that night. Tickets in hand, we continued on our merry way to the Flatiron District.

{Manzo menu}

Once there, we wandered into Eataly, which I had visited the last time I was in the city. We bellied up to the bar at Manzo for a little respite from the cold and wind outside. I was too stuffed to even contemplate lunch (which made having to decide between the calf's brain or warm calf's tongue that much easier), so I opted to drink my lunch instead, and ordered a blood orange mimosa. I definitely need to make one of those at home.

{blood orange mimosa}

After our early-afternoon pick-me-up, we headed off to the requisite girls' weekend manicure. Again, with the help of Yelp, we found Enjoy Nail Spa, a highly-rated nail salon in Kips Bay. The place was hopping, so there was a short wait, but you can't really beat a $7 manicure. I may have to go into the city more often just to take advantage of that deal!

{oh, the furniture!}

Following our manis, we headed over to ABC Carpet & Home for a little browsing. I've only ever known of this place through their full-page ads in The NewYork Times, and this six-floor furniture and home furnishings store extravaganza definitely did not disappoint. If only I had the $$ to purchase $10,000 sofas and glistening chandeliers! Maybe some day. (Ha!)

Following our long walk from 53rd Street to 19th Street, we opted to take a cab back to the hotel. Following a short rest, we were back out on the town for a pre-theater dinner at Scarlatto, another Yelp choice that fit the criteria of being located in the theater district and not being too expensive.

{Scarlatto menu}

Though our waitress was nervous that we'd miss our 8p show, our meal was served and we finished eating with plenty of time to spare. 

{ravioli di zucca (pumpkin ravioli}

Following a look through a variety of theater reviews, Jenny and I decided to see Other Desert Cities, which featured the ensemble cast of Stockard Channing, Stacy Keach, Judith Light, Elizabeth Marvel, and Justin Kirk. Given that it was named "The best new play on Broadway!" in a review in The NYT, we had high hopes, and we weren't disappointed. Gotta love family drama!

{shhh, don't tell the usher I took a picture of the set before the show started}

Following the leap forward for Daylight Savings Time, we opted to skip our planned run (vacation decadence!) and headed to brunch instead. Yet another Yelp find, this time we headed back to Hell's Kitchen for brunch at Eatery. We really lucked out with our restaurant choices all weekend long, as we always were seated immediately. Eatery reminded me a lot of Snooze, and the food was quite good, though the music (and thus conversations) were a bit loud. Is this a sign that I'm getting old?

{Eatery menu}

Since it was our last meal in NYC, I opted to start brunch with a standard mimosa.

{mmm....mimosa!}

I was in the mood for something savory to eat, so I ordered the Santa Fe Sweet Potato Hash Brown -- basically a sweet potato latke topped with scrambled egg whites, guacamole, and cilantro, served with a side of whole-wheat toast. Another meal I must recreate here at home!

 {Santa Fe Sweet Potato Hash Brown}

Following breakfast, we headed back to the hotel to finish packing, but of course, I had to pick up one last souvenir before leaving: the requisite black & white cookie, this time from Crumbs Bake Shop

{black & white cookie}

At 1p, Jenny and I parted ways, and I headed back to Philly while she returned to DC. All in all, a great weekend with some much-needed girl time. And now, after a day back at work, I am so ready to plan my next trip back to the city! 
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Where I'm At: NYC

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This weekend I'm in NYC for a much-needed girls' weekend with a good friend. We started our Big City adventure with dinner at Kashkaval in Hell's Kitchen. I am now happily stuffed full of hummus, pita bread, spinach and feta, and baklava. I have a feeling this is going to be a great weekend!
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What's For Dinner: Quinoa with Black Beans and Taco-Seasoned Roasted Potatoes


I made a quick dinner the other night that combined cooked quinoa, black beans, and roasted sweet potatoes. To make the roasted sweet potatoes, I cut peeled and cut two small sweet potatoes into cubes. I then tossed the cubes with olive oil and about a teaspoon of taco seasoning. The potatoes were roasted in the oven at 450 degrees for 20 minutes. About halfway through the roasting, I removed the potatoes from the oven to toss them and make sure the sides were roasting evenly. To make the dish, I just added together the cooked quinoa, rinsed black beans, and roasted sweet potato. Toppings included a small helping of shredded cheese and a spoonful of salsa. Easy, nutritious, and quick to prepare -- just my kind of dinner.
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What I'm Drinking: Cupcake Vineyards Malbec


To be honest, I'm not sure if it was the fact that I've seen a zillion ads for this brand of wine in various issues of Food & Wine magazine, or the"Cupcake" name that led to a recent purchase of a bottle Cupcake Vineyards Malbec. But, I have to say, cheesy as it may be, I actually do like this wine.

Let's face it, I'm by no means a wine snob, and my reasons for purchasing a one wine over another usually really on three factors: (a) whether I've tried a glass of the wine at a restaurant and liked it, (b) how cute/appealing the label is (yeah, I know, how embarrassing!), and (c) price point. Somewhere around $12 or less is around my price point sweet spot. And, sure, you can pay a lot more for a bottle of wine, but just because it costs a lot, doesn't mean it's particularly better than a less expensive wine, particularly since wine can be so palate-specific.

Other factors that influence my purchase of a certain bottle of wine? The inclusion of any of the following words in the description: chocolate, berries, mocha, vanilla, or coffee. Yeah, clearly I like a glass of wine that tastes like dessert. Maybe one day I'll have a refined palate. Until then, I'll stick with my <$15 wines with their cute labels.

Do you have a favorite vineyard? What's the best budget-friendly wine you've ever purchased? 
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File This Under Random: Lindt Chocolate Bars


One of my favorite indulgences is a square (or two) of chocolate for dessert. Walgreens was having a sale on Lindt chocolate bars last week, and I couldn't resist buying two to try. Over the past week, I've been enjoying a nightly square of Lindt's A Touch of Sea Salt bar. The tiny crystals of Fleur de Sel in each bite are a great contrast to the silky smooth dark chocolate. After I finally finish this bar I've got a Intense Orange bar to try -- I'm pretty sure that one will be pretty delicious, too. What are your favorite chocolate bars? I really love Lindt and Cadbury bars (so long as they aren't made in the U.S. -- the ones made at the Hershey plant taste horrible to me).
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What's To Drink: Meyer Lemonade


Well, I didn't get around to baking cookies this weekend, but I did make a refreshing pitcher full of Meyer lemonade. The lemon flavor is not overwhelming, and the small amount of sugar cuts the tartness just enough -- personally, I'm not a fan cloyingly sweet lemonade. Add a few springs of fresh mint, and you've got a delicious drink for a spring afternoon.

Meyer Lemonade (printer-friendly version)
makes six servings

1/2 cup fresh Meyer lemon juice
4 cups filtered water
2 tablespoons granulated sugar
1 Meyer lemon, sliced [optional]
1 tablespoon fresh mint leaves [optional]

1. Combine the lemon juice and water in a pitcher.
2. Add the granulated sugar and stir vigorously until the sugar is dissolved.
3. Add the sliced lemon to the pitcher.
4. Chill for at least 30 minutes before serving.
5. To serve, add a few mint leaves to a glass, Top with the fresh lemonade and a slice of lemon.
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What I Need: Some R & R

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It's been a long week, and I'm looking forward to some rest and relaxation this weekend. I picked up a big package of Meyer lemons at Costco last weekend . . . I think I may need to make a batch of these.
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Snacktime: Cottage Cheese and Fresh Fruit


I've been trying to amp up my protein intake lately, and one of my new favorite desserts is a small bowlful of cottage cheese with fresh fruit. Cottage cheese is totally grandpa-food (and yes, it's definitely not quite as satisfying as a ginormous slice of cake), but I'm okay with that. Each half-cup serving of low-fat cottage cheese has 90 calories, 2.5 grams of fat, 6 grams of carbohydrates, and 12 grams of protein. 
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