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via how sweet it is

I have been making lunch for myself for the last few months, to save money to put in my vacation fund. A lot of times I end up eating whatever I ate for lunch again once I get home from work for dinner, so making things that stay well is really important. It’s usually big salads, pasta, or some protein that I can make into a salad later on (think grilled chicken…). This watermelon, feta and basil quinoa sounds like the perfect lunch, dinner and special dish to bring to a bbq to impress my friends! I can’t wait to try it out, the colors alone make it mouth watering!

via spotted moth

I love these zebra scarves from Spotted Moth! They’re they perfect summer accessory for those chillier nights, fashionable coverage from summer sun showers and a great accent when tied onto any simple summer carryall canvas bag!

via miranda kerr daily and ring my bell

I have a pair of black leather shorts that I love but I am always a little unsure about wearing in the summer. But now thanks to these lovely ladies, and their simple ensembles, I think I can pull it off! The trick seems to be to stick with a simple white top and classic bright shoes to offset the rock and roll shorts. Black and white and chic all over!

via we heart it

Long weekend!! I am so excited for a big crawfish boil and the first BBQ of the year! It’s the kick off to summer and as long as the weather holds up it promises to be filled with lots of fun and time in the sun! Have a festive weekend!

via gimme some oven

2 things I love, having homemade cookies waiting in the kitchen after work and not having to do much work to make the cookies! Answer? No-bake cookies! Who knew such a thing existed? And to make things even better these cookies have all the things I love in a cookie including chocolate, peanut butter and oatmeal. This I’ve got to try, and then maybe these no-bake energy bites as well.

No Bake Cookies Recipe
Ingredients:

• 1/2 cup (1 stick) butter
• 1/2 cup milk
• 2 cups sugar
• 1/4 cup unsweetened cocoa
• 1/2 cup peanut butter
• 1 tsp. vanilla
• 3 cups quick oats

Method:

In a saucepan over medium-high heat, melt butter.  Then add milk, sugar, and cocoa and stir to combine while bringing to a boil.  Boil for 1-2 minutes, then remove pan from heat.  Stir in vanilla and peanut butter, until melted.  Stir in oats.

Drop by spoonfuls onto waxed paper, and let cool until hardened.

Also, some other fun mix-ins (while you stir in the oats) might be:

• shredded coconut
• peanuts
• chopped almonds or walnuts

via supergas

I always like to have a pair of cute, go to sneakers for the summer in case of rain, an impromptu game outside or long walks in the city. Last year it was a pair of Benisom sneakers and the year before, a simple pair of chucks, so obviously this year I am in need of a new pair and I think a pair of classic Supergas sneaks may be the perfect solution. They’re comfortable, light and inexpensive enough that after a summer of unscheduled rain showers and mud puddles, I can get rid of them without guilt!

via we heart it

I have a wedding to go to this weekend and the ceremony is going to be in Central Park. It’s exciting because the end of this week’s weather has been gorgeous, so hopefully that sticks around until Sunday, but also because I have never been to a wedding in the park — I just always pass by others and watch! Have a sunny weekend!

via society6

I’ve never had a case on my iPhone because I like how slim and pretty it is and how easily it slips into my back pocket or a small little clutch. But lately I have had the worse butter fingers and I have been dropping my phone left and right. I think that’s a sign that’s time to get a case on my pretty baby to protect it. This watercolor/cloudscape case is gorgeous and Society6 is an awesome site I found via Pinterest!

via popcosmo

I get my nails done pretty often. Mostly because it is insanely inexpensive at the place across the street from my house but also because I don’t do anywhere near as good a job as the professionals. But lately more and more awesome nail tricks are popping up (especially on Pinterest) and every time I see something awesome I am so tempted to try. This DIY french manicure, with a twist, seems easy enough that even I can do it! Who knew that they still made reinforcements though?!

via zen can cook

I love a challenge and there’s something about cooking in the spring that requires me to be extra creative with colors and textures and mixing comfort food favorites and healthy eating options. I am totally feeling the idea of using pizza as the vessel for this challenge and this Spring Pizza, with peas, fava beans and asparagus, is a bonafide spring bounty!

Spring Pizza (makes 2 pizzas)

For Jim Lahey pizza dough:

• 3 3/4 cups (500 grams) bread flour
• 2 1/2 teaspoons (10 grams) active dry yeast
• 1 teaspoon (5 grams) salt
• 1 teaspoon (5 grams) sugar
• 1 1/3 cup (300 grams) water, room temp’
• XV olive oil

• For the spring topping:

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• salt and pepper
• 1 creamy Robiola cheese
• 2 egg yolks
• 1/2 cup fresh peas, blanched
• 1/2 cup fava beans, blanched
• 1 handful asparagus tips, blanched and sliced
• 1 bunch basil, leaves only
• 1 garlic clove
• 1/4 cup extra virgin olive oil
• 4 or 5 slices of Coppa or Proscuitto
• 6 quail eggs

• For the pizza dough:

• In a bowl, stir together the flour, yeast, salt and sugar. Add the water and, using a wooden spoon mix until blended, at least 30 seconds. Cover the bowl and let it sit at room temperature until the dough has more than doubled in volume, about 2 hours.
• Remove the dough from the bowl onto a floured surface, divide into two halves and cover with moistened kitchen towel for 30 minutes.
• When ready to cook, roll out the dough on a floured surface to the desired size and thickness. Place on a floured pizza peel or the back of a baking tray. Brush olive oil over the whole surface.

• For the pizza:

• Place a pizza stone in the oven and preheat to 500′F.
• In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. About 2 minutes. Add the milk and bring to a boil while whisking. Cook for 5 minutes. Remove from the heat.
• Cut the Robiola cheese in half, remove the rind and discard, dice the cheese and melt it into the hot bechamel. Season with salt and pepper to taste. Whisk in the egg yolks until smooth.
• Bring a small pot of water to a boil and blanch the basil leaves for 15 seconds. Drain and cool in cold running water. Squeeze out the excess water. Place in a blender with the garlic clove. Season with salt and pepper and blend while adding the olive oil until you obtain a smooth puree. Add a few tablespoons of water if necessary.
• Top the pizza dough with a layer of Robiola bechamel. Top with asparagus tips, fresh peas and fava beans. Slide the pizza into the oven for about 12 minutes. When the crust is golden, carefully break the quail eggs on the pizza and bake for 3 minutes more, or until set. Remove the pizza from the oven and spoon some basil puree in spots. Top with sliced coppa or proscuitto and serve.