Links to Make the Weekend Come Back Sooner

It’s already the weekend for me so I’m a very happy little girl! I have the whole week off! I feel like I haven’t had a moment of down time in the last month so I am truly excited for a little time off. Between finals in grad school, interning at a non-profit, and working part time I was completely overwhelmed. Last week I finished up my fall semester in grad school and only have one semester left! YAY! Then this past Saturday we threw our second annual Christmas party. We had 60 people come by our home. I absolutely love welcoming our family and friends into our home, celebrating the season and catching up with loved ones. Our house is still a little bit of a mess, but it’s just a reminder of how much fun everyone had.

1. What a fun idea– mulled wine syrup that can be poured over ice cream. yum.

2. Holiday playlist that can be added to your traditional playlist.

3. How to pack for a week in a carry on in case you are one of the many traveling this holiday season.

4. How to make the most adorable holiday cutout cookies.

5. Last minute gifts under $10— stocking stuffers?

6. Gorgeous wintery white flower arrangement how to.

Butternut Squash Ravioli with Sage Brown Butter

For the past two weeks I have been writing papers for grad school. writing. writing. writing. I spent every free moment researching and writing.  I had no time to cook so I was left eating lots of take out, frozen pot stickers from Trader Joe’s, frozen pizzas and soup.  I was really craving cooking and real food.  This ravioli dish satisfied my need to cook (very quickly and easily) and for a home cooked meal.  Ravioli also happens to be my favorite food so it helped make school work a teeny tiny bit better.  But I have good news, I finally turned in my last paper on Monday and boy am I happy!

Butternut Squash Ravioli with Sage Brown Butter (serves 2)
what you need
1 lb butternut squash
1/2 stick of butter
a bunch of sage
Parmesan cheese
two pinches of nutmeg
freshly cracked pepper
french sea salt/kosher salt

what to do
Cook the ravioli according to the packing directions. Melt the butter in a small saute pan over medium heat. Once the butter is bubbly add the sage leaves. Cook the sage until it’s crisp and the butter is golden brown. Drain the pasta and pour it into the butter. Serve the ravioli with plenty of butter, sprinkle with a Parmesan cheese, nutmeg, pepper and salt. Enjoy!

The Little Things

|They were as ecstatic as I was to get our tree|

I am in full fledged Christmas mode!  Last weekend and this week really got me in the Christmas spirit and super excited for the upcoming weeks.   The only problem… school.  School really gets in the way of things.  My last paper for the semester is due Monday.  The moment I finish I am celebrating.  Until then, my weekend includes a lot of writing (next to the Christmas tree with Christmas music playing and a festive cocktail in hand).  Hope you all are enjoying the holiday season!

|Andrew made us Finnish Pancakes while we decorated the tree & played Christmas music|

|Doodle giving his ornament a kiss before he hung it|

|Nordstrom’s Christmas Party|

|NBC’s Private Holiday Party at Universal Studios with free food, dessert bars, rides, games & prizes galore|

Beet and Lentil Salad

When I studied abroad in Paris a few years back, I found the cutest little shop called Coco Cook. I would eat there often, too often. They sold to go salads and loaves I just loved. One of my favorites was this beet and lentil salad. I even would pick it up when it was snowing.

Beet & Lentil Salad
What you need:
Salad:
Cooked lentils
Arugula
Chopped grilled chicken
Cooked and chopped beets
Goat cheese
Chopped walnuts (optional)

Dressing:
1 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
1/2 tsp Dijon mustard
1 tsp honey
French sea salt
Ground pepper

What to layer: layer it all in, as much or as little as you’d like. Sprinkle salt & pepper over top.

Dressing: combine all the ingredients with a pinch of salt and pepper. Shake to emulsify and place it in your to go box.

My favorite salad to go container: Martha Stewart Salad To Go

|Paris 2010|

The Little Things

|Christmas Cocktail Exchange with my girlfriends|

Life has been insanely busy! I’m sorry for the lack of posts but school has taken over my life. Basically every minute that I’m not at school, work or interning is spent writing… and writing… and writing. I guess that’s what’s happens when you procrastinate. I don’t think I’ll ever learn. Well I’m back to work. Here are a few things that have kept me sane the last few weeks!

|my friend’s sweetest little babe|

|lunch at my favorite cafe: Sweet Butter|

|the most addicting taco stand: Shredded Tacos|

|cold weather attire|