Entries Tagged as 'Savory'

Cava Fresh // Crazy Feta Artichoke Dip

2

14.3.14

crazy feta artichoke dip // sweetsonian

Happy Friday! This morning started off pretty chilly, but the weekend forecast here in DC is looking pretty darn gorgeous. Hoping you all get to have a nice weekend, too!

If you follow me on le twitter and instagram, you’re probably aware that I started working with Cava Mezze and Cava Mezze Grill to photograph all of the beautiful dishes and ingredients on their menu — and, as a food photographer who gets to chow down on everything after photo shoots are done, I can definitely say that the food tastes even better than it looks.

Liz and Nikki set me up with a couple of their dips, so this is the first of two recipes I’ve put together — a twist on an artichoke dip that my stepmom makes (which is really just one of the biggest highlights every time I go home to visit). With the added kick from Cava’s Crazy Feta, it’s the simplest of ingredients, and I’m not sure I love anything more than I love feta cheese.

crazy feta artichoke dip // sweetsonian

crazy feta artichoke dip // sweetsonian

 

I made this little pot of crazy feta artichoke dip for a friend’s birthday, which we celebrated Wednesday night over homemade pizza and bottles upon bottles of wine. I mentioned to the host that I made it with the Cava Crazy Feta dip, and she opened her fridge and revealed a few of the Cava dips that she already had in store… so they’re pretty much everywhere these days :)

We ate the dip with a fresh loaf of sourdough bread, heated in the oven and ripped apart by hand. I suggest you do the same! And look for Cava’s amazing products in your grocery store — here in DC, they’re at Whole Foods. And pretty much in everyone’s fridge.

Follow Cava here :)

Cava Mezze: facebook // twitter // instagram
Cava Mezze Grill: facebook // twitter // instagram
Cava Foods: facebook // twitter // instagram

crazy feta artichoke dip // sweetsonian

crazy feta artichoke dip // sweetsonian

crazy feta artichoke dip // sweetsonian

Crazy Feta Artichoke Dip

Ingredients

  • 1 package Crazy Feta by Cava Foods
  • 2/3 cup Greek yogurt
  • 1/2 cup cream cheese
  • 1 egg
  • 1 14 oz. can of artichoke hearts, drained
  • 1 cup parmesan cheese, shredded or grated
  • 1/2 cup Italian bread crumbs

Instructions

  1. Preheat your oven to 350 degrees.
  2. In a stand mixer, beat the egg, and then mix in the cream cheese, Greek yogurt, and half of the parmesan.
  3. Stir in all of the Crazy Feta, and add the artichoke hearts, breaking them apart by hand as you add them to the bowl.
  4. Once completely mixed, transfer them to an oven-safe bowl, and top with parmesan cheese and bread crumbs.
  5. Bake at 350 degrees for about 30 minutes, or until the cheese is golden brown and hopefully bubbling.
  6. Cool slightly, and serve with pita or tortilla chips.

Pepper Jack Breakfast Bake, and a Giveaway!

11

12.3.14

pepper jack breakfast bake // sweetsonian

Hi friends — so today, in addition to setting you up with a great brunch recipe, I’m here to tell you about a pretty awesome local production called the Baltimore Rock Opera Society (BROS, for short).

If you’ve been reading a while, you probably already know about my love affair with all things Baltimore… mostly because of its hip, grungy art community, and my attachment to the art school I almost went to up there. Let’s be real — my heart aches every time I get an email from MICA. But maybe… someday, I’ll go back to school for my MFA.

Anyway.

A close friend got involved with BROS last year, putting on some pretty amazing performances. I was lucky enough to catch a round-up performance of last year’s show at Artscape, Baltimore’s huge, amazing, humid art festival. The Natty Bo was flowing. 

pepper jack breakfast bake // sweetsonian

pepper jack breakfast bake // sweetsonian

This year, the BROS are performing Grundlehammer — the description is here:

Gründlehämmer takes place in the land of Brotopia: a once-prosperous kingdom where the power of music can make crops grow, heal the sick, or smite an enemy. For 30 years Brotopia flourished and prospered – but a shadow has fallen across the land, cast by a tyrannical Dark King Lothario and an immortal cave-dwelling monster of unspeakable evil: the Gründle.

Something that I find particularly fascinating about the BROS is that, for the most part, every person that participates in these production, like myself and probably most of you, has a day job doing something completely different. I wouldn’t have realized this if a friend hadn’t mentioned this to me at the Artscape performance. I was pretty blown back by the talent, so I highly recommend trying to catch a show.

That being said, the BROS have teamed up with Thread Coffee in Baltimore and Yours Truly to sponsor a giveaway for two tickets to this year’s Gründlehämmer show — the tour is based in Baltimore, but they’re traveling to both Alexandria, VA, and Philly, PA for additional shows. In addition, the winner will get one bag of the BROS Blend coffee from Thread Coffee in Baltimore, MD.

Sounds great, right? There are a few ways to win — first, you MUST leave a comment below telling us which city you’d like to see the show in! Then, for extra entries, you can Tweet about the giveaway, like BROS on Facebook, or like Sweetsonian on Facebook. Each item will give you an extra entry in the giveaway. BUT — you have to do the additional pieces through Rafflecopter. If you don’t, it won’t count in the raffle! The contest ends at midnight this Friday, March 15.

Anyway, good luck! And check out the delicious BROS breakfast bake recipe below (Sweetsonian-ified, of course, for simplicity).

Also, I almost forgot — check out show dates and locations here.
a Rafflecopter giveaway

 

Recipe after the jump! (more…)

Sun-Dried tomato and Jalapeño cheddar biscuits

1

06.3.14

sun-dried tomato jalapeno biscuits

Tuesday night, I found myself in a much-needed yoga class.

The past couple of weeks have been unconditionally brutal. You know those days where you literally have every single minute planned? Yeah. Try that for ten days straight. It makes my bones ache. And it takes me at least a few days to get back to normal, because stress is just something that I can’t handle these days. I was covering ARPA-E as a photographer (hellooooo, government nerd fest), gave a presentation to a design group in DC with some coworkers about why Energy.gov is awesome, and even ventured out to Vienna, Virginia, to see a friend of a friend of a friend perform, who happens to be an amazing singer/songwriter.

In high school and college, I thrived on stress. I needed to overload myself in order to get things done. I also used to drink so many vodka-red-bulls that I probably should have had a heart attack by junior year. But now, just the thought of having plans every night of the week makes me cringe. Even this last weekend — I could say it was relaxing, because I spent most of it snuggled up in bed or petting puppies tied up outside of Chipotle, but it was a weekend that had every living moment planned. There was no sudoku in bed, or impromptu Netflix wormholes, or hours with a book on the Java House patio. Lots of fun, but it still felt busy.

So finally, after what seemed like 4247895 days of straight-up booked calendar entries, I made it to the gym. I don’t know about you, but I don’t like to schedule yoga. I savor my workouts as something I opt to do in the time that I have for myself — and no one else. So finally, this week, I refused to pencil anything in. I went to yoga — a time slot and an instructor I had never been to before.

I set up my mat, and relaxed for a few minutes. And… ten minutes into the class, the teacher was still missing.

I’m sure the other 20 people in the class had varying levels of stress from their days and the week before, so when our gym manager came down to apologize, it was clear that the instructor wasn’t coming. But the most amazing thing happened — a woman sitting in the front row promised that she was a certified yoga instructor, and volunteered to teach the class.

Naturally, a room full of yogis is probably the most laid-back group of people ever, so almost everyone exclaimed something to the effect of “that would be AMAZING,” and that was that. And she led a class that I’m sure everyone enjoyed, and she started the class by asking us to practice forgiveness, because she hadn’t instructed yoga in over a year and a half.

I haven’t been able to stop thinking about how amazing that experience was — the personalities, and the yoga itself. Anyway, please forgive me for the radio silence. It’s been a long few weeks. Treat yourself with some easy biscuits (side note, these would be GREAT on a breakfast sandwich).

sun-dried tomato jalapeno biscuits

sun-dried tomato jalapeno biscuits

Sun-dried Tomato & Jalapeño Cheddar Biscuits

Ingredients

  • 2 cups Bisquick
  • 2/3 cup milk
  • 1/2 cup cheddar cheese, shredded
  • 2 fresh jalapeños
  • 1 cup sun-dried tomatoes, diced
  • 1/2 cup butter or 1/2 cup margarine, melted
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat your oven to 350 degrees, and line a baking sheet with parchment paper or a silicone liner.
  2. First, remove and discard the seeds from your jalapeños. Dice them finely, into about eighth-inch pieces. Combine them with the diced sun-dried tomatoes, and set aside.
  3. In a mixing bowl or the bowl of a stand mixer, combine the Bisquick, milk, and cheese — mix with the dough hook until everything is fully incorporated. Then, add in the jalapeños and tomatoes. When mixed, remove the dough from your mixer, and using your hands, form into a large, flat mound about an inch to an inch-and-a-half thick. Cut out biscuits with a biscuit cutter or some sort of jar — I used a 3-inch biscuit cutter.
  4. Then, melt your butter in the microwave, and stir in the garlic powder. Use a pastry brush or a spoon to dress the biscuits with a generous layer of butter.
  5. Bake for about 13 minutes, until the biscuits are a light golden brown.Makes 7 to 8 large biscuits.

Preparation time: 30 minute(s)

Easy as Chicken Pot Pie

0

10.2.14

chicken pot pie // sweetsonian

The last time I was in New York, it was frigid. We spent our Sunday afternoon in Brooklyn — I spent more money than necessary on handmade jewelry at Artists and Fleas (quite possibly my favorite place on the earth), and after wandering to the waterfront for pretty photos of Manhattan and strolling around Brooklyn in the Nordic-temperature shade, we stumbled into a little cash-only joint named Juniper.

It smelled delicious, and had a space heater at the door. And right as we walked in, we eyed a giant bowl of mac and cheese that had just arrived at a nearby table. We salivated. So, we stayed.

chicken pot pie // sweetsonian

chicken pot pie // sweetsonian

For being a restaurant with maaaaybe 6 tables, it took an unnecessarily long time to get our diet cokes and later, the check, but the comfort food was pretty amazing. I had the chicken pot pie, which I instagrammed and later dreamed of. After a few bites, I looked up at Shaeda and said, “We have to make this.”

She agreed.

chicken pot pie // sweetsonian

chicken pot pie // sweetsonian

chicken pot pie // sweetsonian

It seemed to be no coincidence that both Bon Appetit and Martha Stewart Living featured chicken pot pie recipes. It’s like their editors knew that we’d all be facing a brutal winter this year. In the past two months, I’ve seen more snow than I’ve seen in the three years it’s been since Snowmageddon. It’s lovely, but I do find myself checking flight prices to Miami every other day.

So today, I was determined to make this. I found the adorable mini saucepans at the TJ Maxx downtown (score! Similar ones here) and came up with a simple, but comforting recipe for chicken pot pie. Most recipes called for potatoes, and some for cream, but y’all know about my attempts to stay on track with some form of a healthy diet. I was surprised to realize that chicken pot pies don’t actually need much, other than chicken, vegetables, butter and puff pastry. It’s high in flavor, low in guilt. I’m okay with that.

chicken pot pie // sweetsonian

chicken pot pie // sweetsonian

Chicken Pot Pie

Ingredients

  • 2 tablespoons unsalted butter
  • 1 small shallot, finely diced
  • 1/2 of a medium onion, diced
  • 1/3 cup carrots, sliced into coins
  • 1 stalk celery, diced
  • About 3/4 lbs. chicken, diced
  • 2 tablespoons all-purpose flour
  • 1.5 cups chicken broth
  • 2 or 3 cups fresh spinach
  • Salt & pepper to taste
  • Frozen puff pastry, thawed
  • Fresh flat leaf parsley, chopped for garnish

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit.
  2. In a skillet, melt the butter and saute the shallot and onions. Once the onions start to brown (maybe after 3-4 minutes), add the carrots, celery, and chicken. When the chicken starts to brown and burnt bits start to collect at the bottom of the pan, stir in the 2 tablespoons of flour.
  3. Add the chicken broth, and a pinch or two each of salt and pepper. Also add the spinach and stir, letting the stew simmer and thicken.
  4. Transfer your stew to two oven-safe bowls, dividing evenly. When I made this, I placed my puff pastry directly on top of the bowls. The puff pastry didn’t rise as high as it normally would, which I believe had something to do with the dough touching the stew directly — so on my next batch, I cooked the puff pastry on a baking sheet separately, and then placed the cooked puff pastry on the stew afterwards.
  5. Bake at 425 degrees for 25 minutes, until the puff pastry has risen and turns a golden brown. Garnish with fresh parsley.

Preparation time: 20 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 2

Soup Swap!

2

27.1.14

soup swap // sweetsonian

Remember the days before people named storms? The first crazy name for me was Snowmageddon, back in 2010 (best storm ever, as far as I was concerned). But these days, it seems like every storm on the East Coast needs a corny name of its own. It’s silly.

As a friend of mine says, “back home, we just call it ‘weather.’”

Anyway, with the Polar Vortex, part two, on its way, I thought I’d share something my office really enjoys: soup swap.

We stole the idea from Shaeda’s office, but we’ve done it twice so far, and it’s still a huge hit. Basically, everyone makes a giant batch of soup, divides them into individual containers, and brings them all to the office, where we keep them in the refrigerator. Some coworkers take the soup home to share with their families, but most of us just keep them at the office so we don’t have to carry lunch every day (plus, we’re usually here after hours, so soup swap takes care of dinner most nights, too).

Here’s a sample of the recipes my coworkers brought in. They were all delicious! Hope y’all have something to warm your heart and your stomach until this cold spell passes.

Lentil & Sausage Soup  // Fresh Corn Soup // Lemony Chicken & Orzo Soup }

 

2014 is my jam.

2

06.1.14

lemon, leek & cannellini stew // sweetsonian

2013 was a long year. Not a particularly bad one, for me, but a long one.

Last January, my boss at the Energy Department asked me if 2013 was the year Sweetsonian would take off. I hadn’t thought about it until that moment, but I did decide right then. Yes, yes it would. 2013 would be the year Sweetsonian takes off.

So, I got to work. I’ve learned so much about blogging in the past year alone. I’m happy to be here, even though I’ve fallen off the boat in the past couple of months — I’ve told you all about my issues with exhaustion. But, I’d be lying if I didn’t say that I worked hard to write regularly, not just for you, but for me. Because writing here helps me sort out my own priorities, and it helps me decide what’s worth talking about and what isn’t.

I feel like I’ve opened up way more than I ever have in the past year. Like that time I wrote a very heartfelt confession of the best and worst lovespell of my life (which happened to be my first post picked up by Refinery 29, naturally). I’ve written a lot about him. And my mother, or hints to the lack thereof.

I was talking to one of my friends about goals — I, for one, have always been a very goal-oriented woman. Her mother encourages visualizing. That is, taking a few minutes every day to close your eyes and visualize your goals — who you want to be in the future, where you want to live, what you’d like to be doing with your life. I fell in love with this concept, partially because I’m a desperate victim to even the slightest distraction. Distractions from the day job projects or the freelance ones. Distractions because the internet is a volatile place. Distractions from reality because I might have mild ADD. As a child of the internet, don’t we all?

lemon, leek & cannellini stew // sweetsonian

lemon, leek & cannellini stew // sweetsonian

Anyway, by taking a few minutes out of each day to clear your mind and just visualize the things that you want in life, you allow yourself to keep your goals in check. It’s a lot like yoga, which I’ve been practicing diligently for the past couple of months. Yoga is that one place where I actually can clear my mind of the noise. It’s a nice sanctuary at the beginning or end of a long day.

For the past couple of weeks, I let myself visualize when I feel myself getting frustrated or stressed. It’s nice to just take a deep breath, close my eyes, and picture a nice house in Brooklyn with a kitchen filled with light and a pretty office, with one desk for my computer and another for my typewriter. Doesn’t that sound nice? Just typing up that imagery brought a smile to my face. Because my three goals this year are to get hella fit, move to New York, and fall in love. Ambitious, but nice to visualize.

I’m thinking, realistically, that 2 out of 3 would be great. Expecting 3 of 3 might lead to disappointment (men of DC, I’m talking about you), but as Lauren told me in a text last night, 2 out of 3 is a pretty good goal for most things in life. I definitely agree.

For now, it’s a bit chilly in Washington. I have the day off, so I did a little bit of cooking — this stew is derived from a dear friend, and is a go-to dish when I have people over in the fall and winter. Serve it by itself, or with a generous helping of fried or broiled salmon, bacon crumbles and fresh parsley.

lemon, leek & cannellini stew // sweetsonian

Lemon, Leek & Cannellini Stew, derived from The Spinning Plate

Ingredients

  • 3 cans canellini beans (any white bean is O.K.)
  • 2 tablespoons bacon grease
  • 2 large leeks, rinsed thoroughly and chopped (white and light green parts only)
  • 1 heaping handful jullienned sundried tomatoes
  • 3 cups chicken or vegetable broth
  • 1 cups white wine
  • Juice of 1 lemon
  • Several sprigs of fresh thyme
  • Extra virgin olive oil
  • 1 tablespoon red pepper flakes
  • Salt and pepper, to taste

Instructions

  1. Rinse and drain your cannellini beans, and set aside.
  2. In a cast iron Dutch oven (or any large pot), heat the bacon grease, and add in a drizzle of olive oil. Sautee the chopped leeks for a few minutes, until they soften and start to brown on the edges. Then, add in your sun-dried tomatoes, thyme, beans, and red pepper flakes.
  3. Add in the chicken (or vegetable) broth, with a pinch of salt and maybe a few pinches of pepper. Stir, cover, and let simmer for 30 to 40 minutes, letting the beans soak in the flavors from the broth.
  4. Then, stir in a cup of wine, and squeeze the juice from the lemon into the stew. Add salt and pepper to taste. Simmer for another 10 minutes or so, and serve.

Marinated Flank Steak with Feta and Sun-Dried Tomatoes

0

12.12.13

marinated flank steak with feta // sweetsonian

I’ve been struggling, lately.

With everything. It’s not that I’m emotional, or sad, or upset in anyway. I think I’ve just been exhausted, and lazy… if the two go together in any way.

I’ve been avoiding posting something on here. I’m not exactly sure why, but I guess I go through phases — extended periods of time without any creativity at all. And being a creative by trade, all day, err’day, I’ve had difficulty recovering from the weeks that burn me out. These slumps aren’t easy. I, for one, have always hated being lazy or having nothing to do. But I find myself craving it. Scratching fingernails on imaginary chalkboards in the air, itching for a vacation from the daily grind. A few days that involve nothing but sitting on a beach with a nerd read, or curled up on my couch with a never-ending list of critically-acclaimed movies to watch on Netflix.

A cup of tea or a glass of wine. There’s nothing else I need.

Except, every now and then, a damn good steak. I take pride in my abilities to transform a good slab of meat into a meal that will change your life. There are many things that make me a laid back, lighthearted individual. Steak is not one of them. I take my steak seriously.

marinated flank steak with feta // sweetsonian

marinated flank steak with feta // sweetsonian

An old love interest, years removed, whom I hadn’t heard from in months, got back in touch the night I made these steaks. I had just wrapped up a pretty stressful series of projects at the day job. I had been biking to work all week, and the weather was just below bone-chilling that week. Yet, as frigid as it was outside, this little designer was one-hundred percent burnt out. So naturally, I did what Shaeda would do in that situation — I stopped by Whole Foods on my way home to pick up more than a pound of a beautiful, oh-so-gorgeous slab of steak.

By the time I got home, I had a series of texts from you-know-who. In typical fashion, we caught up a little, reminisced a little, and being thousands of miles apart and sans commitment, really opened up about our lives. You see, this summer, we reconnected, but just like 90 percent of our conversations since the beginning of time, we didn’t actually communicate much. Except this summer, I didn’t have the patience to put up with it. I was happy without that mess (and any other hot mess, to be honest). Looking back on that was the farthest thing from my mind… and that simple fact was one of the most empowering feelings I’ve had all year.

Needless to say, we chatted about all of this for an hour or so… while I was prepping a pound and a half of steak. It was the version of me that until recent years, was in complete control of the situation. Between the steak and taking charge of what I considered just a year ago to be a miserable, failed romance — I’m not sure I’ve ever felt so sexy and in charge.

marinated flank steak with feta // sweetsonian

marinated flank steak with feta // sweetsonian

This post is actually a procrastination post. I have two projects due before I leave for California next Friday. And I’ve been planning a Twelve Pubs of Christmas pub crawl for months… that’s happening on Saturday. Needless to say, I probably shouldn’t have spent this much time writing this post.

I probably should just go make myself another steak.

marinated flank steak with feta // sweetsonian

marinated flank steak with feta // sweetsonian

Marinated Flank Steak with Feta and Sun-Dried Tomato, derived from Dukan It Out

Ingredients

  • 1 lb flank steak
  • 2 T balsamic vinegar
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 t paprika
  • 1/4 t cayenne pepper
  • 1/2 t red pepper flakes
  • salt and pepper
  • 4 oz. feta cheese
  • 1/4 cup dried sun-dried tomatoes, finely chopped
  • 1/2 t red pepper flakes

Instructions

  1. In a ziploc bag, combine your steak, balsamic, parsley, cilantro, paprika, cayenne and red pepper flakes. Squish the marinade around so that the entire steak is covered — and let it sit for a while. I left mine on the counter for 30 minutes or so, which also lets the steak come to room temperature. If you’re marinating for longer, do so in the refrigerator, and then let it sit out for 30 minutes to an hour prior to cooking.
  2. Heat a good cast iron pan over the stove on high, getting the surface so hot that you can only hold your hand above it for a second before pulling away.
  3. Slice your steak according to individual servings. Place the steak on the pan, and let it sear and sizzle for 3 to 4 minutes. Then, turn over and repeat on the other side. Slice it open to check how cooked it is — and continue cooking to the temperature you prefer. I take it off when it’s a little more rare than I like, and then set it on a cutting board to rest for about 10 minutes, letting the juices distribute.
  4. While your steak is resting, combine the feta, sun-dried tomatoes, and chili flakes. Sprinkle generously over your steak, and serve hot.

 

Spinach Squares

2

06.11.13

spinach squares // sweetsonian

Yesterday was — well, I’m pretty darn sure — the best day of my life. A coworker hooked me up with one of the much-coveted White House tour tickets. Being the first day the White House has reopened its tours since sequestration’s budget cuts took place back in January. So it was a pretty exciting day, for anyone who was able to finally get a tour, and for the people who work at the White House.

We were held up in the East Room for what felt like forever when a friend commented on one of my Instagrams about POTUS and FLOTUS surprising everyone on the tours, so as you can imagine, my heart started racing. What would I say? Was it true? Would they still be there?

spinach squares // sweetsonian

spinach squares // sweetsonian

 

The secret service closed the doors to the Green room right when we were about to go through, which put us in front of the line for the next group. And once the doors reopened and we were shuffled through, I was greeted by none other than Michelle Obama herself, in all of her glowing glory. That woman is pretty in photos, but hot damn, she is 43290423 times prettier in person.

Anyway, being from Los Angeles, I’ve met my fair share of celebrities, but Michelle takes the cake.

I. Was. Starstruck. Especially when she greeted us with a big smile and a “HIIII! Welcome to my house!” Cue Sunny jumping all over her and my coworker. I, naturally, beelined to Bo, who was sitting a few feet away, simply panting and rolling his eyes at Sunny, who was literally leaping and bounding from the visitors, to the First Lady, to the people behind the cameras. I pet Bo for as long as I could, which was apparently too long, because Secret Service basically escorted me out.

My heart was racing for at least 30 minutes after that. Marissa and I proceeded to jump up and down and scream on the White House driveway.

Seriously, best day of my life, and those dogs are the fluffiest dogs in the world. So. Effing. Cute.

spinach squares // sweetsonian

spinach squares // sweetsonian

spinach squares // sweetsonian

This recipe comes from a friend and owner of yet another unbelievably adorable Portuguese water dog — Ollie. Maybe someday, Michelle will read this and schedule a play date for Ollie and Sunny. They’d make a darling couple.

Spinach squares, after the jump.

(more…)

Asparagus, Red Pepper and Sweet Corn Quiche

0

01.11.13

asparagus, red pepper and sweet corn quiche // sweetsonian

Well, fall is just flyin’ by, isn’t it?

The National Mall is dotted with shades of yellow and orange, and I couldn’t ask for a more beautiful season to end a particularly stressful week. One upside is that the pumpkin I carved after work with the @Energy digital team made it onto Politico, Science Mag, and the Huffington Post — how cool is that? Huffpo called it “the best Jack-O-Lantern they’ve ever seen.”

*Swoon*

asparagus, red pepper and sweet corn quiche // sweetsonian

fall in dc // sweetsonian

fall in dc // sweetsonian

fall in dc // sweetsonian

Anyway, aside from finally achieving Jack-O-Lantern fame, the week’s been filled with infographics, meetings, and my newly reinstated fitness routine, which I’ve been working 2-3 days of yoga into.

Yesterday was Halloween, and I got the chance to walk around the National Mall for a bit with a camera (I was photographing a coworker, dressed as Amelia Earheart, at the Earheart exhibit in the National Air and Space Museum. It was amazing).

The colors in the leaves just happened to match the warm colors in the tart perfectly, so I thought I’d share that with you. Yesterday was a gloomy day, but the leaves — and Jack-O-Lantern fame — easily brightened up my afternoon.

Emily describes me as being on a perpetual diet. Let’s just talk about how I started Monday off with three delicious cookies for breakfast. My neighbor made them. They were amazing, and I do not regret it.

fall in dc // sweetsonian

asparagus, red pepper and sweet corn quiche // sweetsonian

fall in dc // sweetsonian

asparagus, red pepper and sweet corn quiche // sweetsonian

asparagus, red pepper and sweet corn quiche // sweetsonian

asparagus, red pepper and sweet corn quiche // sweetsonian

asparagus, red pepper and sweet corn quiche // sweetsonian

asparagus, red pepper and sweet corn quiche // sweetsonian

asparagus, red pepper and sweet corn quiche // sweetsonian

 Asparagus, Red Pepper and Sweet Corn Quiche (recipe after the jump) (more…)

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