Boho Collection

So...I moved to NYC in December. The people here are amazing, all the different styles of dressing inspired this collection. I will be adding more to the collection as inspiration hits. Right now I started another collection of flower...Garden Party collection.

1973


1971


Boho Chic


1975



1979


Back to Nature




xoxo
J.

Grapefruit Yogurt Cake

I love citrus. All of it. I found this recipe on the Smitten Kitchen website. It is yum. Really yum.

I even painted my nails orange the morning before making it! :)


Eggs, yogurt, sugar, grapfruit zest, and vanilla. Yum. I wanted to lick the bowl, it smelled heavenly.


Juiced!


The finished product!

BREAKFAST!


Thank you Smitten Kitchen! This bread is soooo good!

Grapefruit Yogurt Cake
Adapted loosely from Ina Garten

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
3 teaspoons grated grapefruit zest (approximately one large grapefruit)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice

For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed grapefruit juice
(I skipped the glaze and just loaded up on fresh fruit for breakfast!)
Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cake

P.S. I really need to find my camera or buy a new one.

xoxo

One week till V Day...

OMG...Valentines Day is in one week.



This will be the first time since being back together with Travis that we get to spend the day together. I am thinking a nice dinner maybe some champange?



Maybe I will make some paper heart garland, or something. I haven't started working so don't really have any money to spend on a gift. So I think a nice romantic night is in order.

What do you think?

xoxo

Roasted Acorn Squash and Fire Roasted Tomato Soup

I love squash. I really love acorn squash.


My house smelled great with the roasted squash and garlic.


Yum.

Seriously Yummy. That's really all I can say about this soup. Creamy deliciousness in a bowl. My four year old even liked it.

Thank you Jamie and Bobby Dean!
Here's the recipe (with some changes to make it vegetarian!)
Ingredients
1 2-pound acorn squash
1 large garlic bulb
3 tablespoons extra virgin olive oil, divided
2 cups low-sodium chicken broth, divided (I used veggie broth)
1 14.5-ounce can diced fire-roasted tomatoes, undrained
1 tablespoon apple cider vinegar (didn't have this on hand...so skipped!)
1.5 teaspoons salt
1 teaspoon ground black pepper
Cracked black pepper
Preparation
Preheat oven to 400 degrees Fahrenheit.

Spray a baking sheet with nonstick cooking spray. Cut squash in half and discard the seeds. Place squash, cut sides down, on prepared baking sheet.

Cut 0.25 inch off of the pointed end of garlic bulb, keeping cloves intact. Place garlic, cut side up, on a small sheet of aluminum foil. Drizzle with 1 tablespoon olive oil. Wrap garlic in foil and place on the baking sheet with squash.

Bake 45 to 50 minutes or until squash and garlic are very tender. When cool enough to handle, scoop squash pulp from peel into a small bowl; discard peels. Squeeze garlic pulp into bowl.

In the container of a blender, combine squash, garlic pulp, remaining 2 tablespoons oil, 1 cup broth, and tomatoes; process until smooth. Pour mixture into a medium saucepan, and pepper. Cook over medium heat until warm. Spoon into small serving cups;Garnish with cracked black pepper if desired.

Flowers and Food

I am really bad at posting on my blog. Sometimes I even wonder why I have one? Does anyone even read these posts?

Anyway...summer is flying by! We leave for a NYC visit in two weeks. I can't wait!

Chloe and I dug up and planted a flower bed in March or April, I really can't remember. She picked out the seeds. Here is her bed in full bloom...


I have been addicted to the cooking channel. I was watching some show on Saturday night, I can't remember who the chef was... She made this light summery salad with zucchini and asparagus, olive oil/fresh squeezed lemon/fresh ground pepper. It looked so yum! I had to make it. I didn't have asparagus so I used green beans instead. Green beans and zucchini from my garden! Yum. Yum.


Enjoy.

xoxo

My Garden.

Some new lovely pictures of my garden.

Blueberries!


Potato Flowers!


Peas!




How is your garden doing?

xoxo
J.

Things I am loving today.

The smell of the rain.
The sound of the thunder.

Perfect dandelion seed heads.


This dress from SteamKeepers on Etsy.


and a big giant glass of ice water since it's been so hot here!

xoxo.
Jen.