Summer Adventures

Big changes are happening this fall and before I can deal with that, there are a couple adventures I want to cross of my list this summer:

Warrior Dash: I'll admit, I'm nowhere near ready for this than I thought I would be.  You'd think by setting a deadline you'd be motivated to meet it.  Instead, I've procrastinated to the point  I'll be wheezing throughout the entire event. At least I get this sweet hat!

Old Rag Hike: I'm amazed at how I've lived in the DC Metro area my whole life, and never hiked this mountain.  From what I heard, it's going to be an uphill battle (literally) getting to the top.  I hope the view is worth it!

Visit Boston: My roommate is going to doing a rotation in the area, and what better time to visit! I'm looking forward to a RedSox game, great pubs and hearing that Boston accent, like here.

Visit NYC (for the millionth time): I'm notorious for hopping on the Chinatown bus and heading four hours north to the Big Apple.  This time, I'll be bringing my boyfriend who has only been to the city once (...seriously). I never tire of finding events, food and shops to explore in the city.  I'm looking forward to a Yankees game, visiting Little India and trying out Gorrilla Coffee.

& 

 Champagne and S'more Night: Not sure how this idea popped into my head, but I can't imagine a more relaxing, fun night around a fire with good friends.  Image via.

Bachelorette Party: I found this cake on Pinterest, and I just laughed out loud. My best friend is getting married this fall and as Maid of Honor, I want to make this night unforgettable.  She makes it easy since she's so laid back, but ideas would be welcome!

Summer Lovin' Wishlist

Here are a few items I'm currently wanting during this summer season:

 

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Out of Stock TOMS in Yellow Pop Herringbone

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Leather Sleeve Trench

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Michael Kors Showstopper Tortoise Watch

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Essie in Lights

 (5)

Smashbox Camera Ready BB Cream in Medium

[Has anyone tried this?]

Cooking Class Part 1

 A Le Creuset cookware set I dream of owning.

Yesterday, I went to a cooking class hosted by Michelle, previously a chef at The Mayflower Hotel in DC.  She provided a lot of tips for cooking that I had never heard before.  Still a novice chef in the kitchen, I thought I'd share some:

Always cook meat on high heat on the stove top.  If meat is cooked at a lower temperature, it is being "boiled" which doesn't capture all the juices and flavor intended for the dish.

Have one pot that is all metal. This provides versatility that allows food to be cooked both in the oven and on the stove. A great tip was to purchase an all metal circular pot that could double up as a baking pan as well!

Use a knife instead of a food processor. Repetitive motions allows us to develop our knife skills, so we can chop, chop, chop! Michelle can peel an orange with a knife in 20 seconds!

Fork instead of tongs. When placing meat in a pot, use a fork as it provides more control over the meat placement.

Chuck the Zucchini. Not all of it of course! When slicing up zucchini, throw away the thick portion and stick to the area covered with skin.  This provides the most flavor and nutrients!

Cook carrots and potatoes When making a stew, slice and drop the potatoes and carrots first. These hard vegetables need the most time to cook and become soft.

Always keep staples in your kitchen. Eggs, Bouillon-based chicken broth, chicken and fish, hard vegetables, beans, and milk/cream to make sauces.

Photo via.

Van Cleef and Dior

Not sure when I would get the chance to wear this ensemble, but it's one of my favorite looks of all time.  Eva is just stunning, and that Van Cleef & Arpels necklace isn't too shabby either.

 

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How To Store Fruits and Vegetables

After spending some serious time pinteresting.  I came across some great tips on how to store fruits and vegetables!  These tips prove handy since I tend to go a little crazy at the grocery store and buy more fruits and veggies than needed for a week.

 A few tips for the staple fruits and vegetables I keep at home:


Spinach: Loves to stay cold. Store loose in an open container in the crisper, cool as soon as possible.


Bananas: Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster. Keep them on the counter, or in a basket with holes or openings to allow air to circulate.


Carrots: Cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.

  
Strawberries: Don’t like to be wet. Do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day.


Check out the tips here.

The Best Chocolate Chip Cookies Ever

Baking the best chocolate chip cookies can be tricky.  It all depends on your tastes, your oven, brands and how much time you want to devote.  That being said, I put aside my Pillsbury instant pack, and tried out this recipe. 

The recipe calls for cake flour, but since I had pastry flour in my kitchen, I substituted it.  (I did some research, and in this case, the switch was acceptable).  That being said, the key is to chill the dough for 36 hours.  The refrigeration of the dough and the use of high quality ingredients made these cookies disappear in no time.

Roasted Baby Artichokes

In attempt to eat more vegetables, I've started to pull together a collection of recipes that don't require hours of slaving over the stove. I can also appreciate recipes with five ingredients or less that still result in lots of flavor. First up, Roasted Baby Artichokes from here.



Ingredients

• 5 baby artichokes
• 1 lemon, halved
• Avocado oil (or your favorite fat)
• Kosher Salt
• Freshly Ground Pepper

I can't wait to try this tonight as a side to salmon!