Wednesday, September 26, 2012

Like This Try That has Moved!

Hey all, I've moved my blog over to wordpress. Visit me for all things dedicated to food at:

And while you're there check out my blog dedicated to all things mom and kiddo, Mommy Brainer, at:

See you there!

Friday, August 17, 2012

Really useful writing apps for the ipad

Once upon a time I was a naysayer of Apple products. I wasn't necessarily "anti,"  I just didn't see the point of switching from my PC.  Until I just couldn't fight it any longer. My PC would constantly freeze up and in the morning and when I sat down to work I had to wait for the little man on a bicycle that powered my computer to rev up Before I could get started. Annoying.

And so I now write ├╝ber happily on my iPad.  In the process of switching I have found these three super cool apps for writers. 

The first, and most 'serious writing' oriented is Manuscript

This has been a complete revelation for my writing process. Now, because everyone has a different way to organize when they write I'm sure this won't be a miracle for everyone, but its worth a shot. You can organize all of your different writing projects separately.  It has great chapter, folder, and index cards, and you can export all your writing to Dropbox or wherever you safeguard your writing.

Next up is Chronicle

This app is great for capturing memories- I've been using it as a digital scrapbook for my sons daily pics and cute little things he does. You can add text and pictures and use it as a daily journal. Simple layout and function. I dig it.

Last but not least is Scribble

This app is designed for kids, and I can't wait until my son can use it. The app allows you to draw, add stickers, and write text to create your own books.  They can even upload their books to ibooks. I think this is a cool tool for adults as well if they are writing a children's book-seems like a cool way to draft up and organize ideas.
Happy Writing!

Wednesday, August 1, 2012

Great Recipes Using Garden Tomatoes

I planted my first New Jersey garden this year.  For those of you not fammiliar with what that means, as I was before my garden started to grow, it means that New Jersey soil is insanely good for growing vegetables. I think it's the sandy texture, or maybe all of the hairspray that leaks into the ground water from the cast of Real house-ho's of New Jersey-either way, it grows a mean crop.
 Having experienced Philadelphia's growing climate for tomatoes for many years, AKA yield of three half rotten toamtoes, I was somewhat unprepared for the insane bounty of fruit.

Here's a few great ideas and recipes for what to do with garden tomatoes:
Basic Marinara from Garden Tomatoes

Heirloom Garden Tomato Salad

Happy Harvesting!

Monday, July 16, 2012

Oh, Is this your Yacht?: Navy & White Rooms

Springing from my coastal room exploration we are now in the land of navy &white. Now I sound like a deep sea diver...I may have gone too far. No? O.k., good, thanks, I'll continue. I love navy and white-it somehow manages to be classic but not stuffy.  It's casual,but still pulled together.  Best of all it works in every season. And of course there is the added bonus that it kind of makes you feel like you're on a yacht.

In the Living Room...

In the Bedroom...

In the Kitchen...

Another great thing about using navy and white in a room? The color combo loves bright, bold accents-think coral, sun yellow, classic red, or turquoise.

Thursday, July 12, 2012

Put a Sailboat on it!

While looking for octopus and sailboat pillows, (Thursday is the day for that, right?), I stumbled upon  some really great decor ideas for  coastal-style rooms.  Let's take a look, shall we?

 I love the central pillow here. It's kind of like if a piece of coral and a zebra had a baby.

This room looks so relaxing. It definitely has a coastal vibe but it doesn't punch you in the face with it.
This bedroom is begging for someone to take a nap in it after they return from a day at the beach.  If no one else wants to I volunteer. Like now.
This Bedroom has a great masculine feel but is still very light and airy.  I hear, from the voices in my head, that navy and white are really making a comeback in home decor.
LOVE these over-sized chairs and the fabric they are covered in.
By the time I could get my kitchen to look like this my 10 month old son would be this old...nonetheless, love the aqua and white.
So this is just me in my brand new kitchen smiling for no reason at running water...Just kidding. Love these weathered stools though.
Now I'm off to continue my search for the perfect octopus and/or sailboat pillow. It is Thursday, after all.

Friday, July 6, 2012

Spinach Ravioli with Tomato Basil Cream Sauce

This recipe uses frozen spinach ravioli. But you would never know it once you toss them with this sauce made of cherry tomatoes, fresh basil, and cream. Here’s what you’ll need for this:

Frozen Spinach Ravioli. You can also use the refrigerated type. Just choose a spinach ravioli that looks like it has thin pasta and is more yellow than white-these tend to have a more homemade flavor and texture (cue my Italian Grandmother rolling in grave).

Cherry Tomatoes. 1 pint-halved

Fresh Basil. About 10-12 leaves chopped,( chiffonade)

Garlic. 1 TBSP, minced

Heavy cream, ½ cup & Half and Half, 1/2 cup

Olive oil. Enough to coat bottom of pan

Salt and pepper. 

Fresh Parmesan cheese. Approx ½ cup grated. Plus additional for serving
  1.  Boil your ravioli according to package directions in salted water and a dash of oil-drain and set aside-reserve a bit of the pasta water in case you need it to 'loosen' your sauce at the end
  2. Coat a deep saute pan with olive oil and heat on medium flame if you are blessed with a gas range, or medium 'temp' if you are cursed, like myself, with an electric stove
  3. Add halved tomatoes to pan, sprinkle with kosher salt, and cook just until they start to release some juice
  4. Add garlic and saute, taking care not to burn the garlic- Not a pleasant flavor
  5. Add in your cream and half and half-stir-and cook slowly- do not boil
  6. Add in shredded Parmesan cheese-cook sauce slowly allowing it to come together and thicken
  7. Add in basil-stir-taste-adjust seasoning with salt and pepper
  8. Add your pasta to the sauce-sprinkle them with a bit of parm cheese BEFORE you gently fold pasta and sauce together-this is an Italian trick to make the sauce really stick to the pasta. I also believe it is just another excuse to use more cheese, which I am all for.
  9. Plate ravioli and serve with additional parm cheese and fresh basil.
This recipe is so good you will want to lick the plate-I do it every time. Enjoy!