a gloomy day calls for comfort food and a comfy outfit. add a cocktail, and it’s a perfect way to kick off the weekend. what a difference a week makes! last friday mr. style and i were hanging out on the beach with temps in the mid-seventies. this week it’s gray skies with a high of fifty…
oscar and ollie don’t care one bit if the weather is sunny and warm or cold and dreary. so i’ll take a cue from my critters and seize the day even if i’d rather hang out on the couch binge watching netflix. what is it about a gray day that makes you feel sluggish? at least i hopped on my peloton for a 45-minute ride this morning and whipped up a tasty meal. as you can see my ootd is casual through and through with this striped turtleneck (last seen here) making a repeat appearance. a favorite pair of denim (similar here) from J.Crew and Cole Haan oxfords (similar here) complete the look.
oscar checking on ollie.
and ollie checking out the vase.
this elderflower smash is a refreshing gin cocktail.
fresh flowers always brighten my day. this adorable vase is from WorldMarket. it’s the perfect size for a table – not too big and not too small. the mason jar vase comes in a set of 2. there’s a small set and large.
a refreshing gin cocktail
- 4 or 5 mint leaves
- 2 ounces gin
- 1 1/2 ounces St-Germain elderflower liqueur
- juice of half a lemon
- 3 dashes of bitters
Put all ingredients in a cocktail shaker with ice. Shake well. Strain into a cocktail glass.
a one-pot meal concocted in my Instant Pot. arroz con pollo.
Arroz con Pollo
- 4 large bone-in thighs, skin removed and fat trimmed
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon sazon seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 3 teaspoons olive oil
- 1/3 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 2 garlic cloves, minced
- 1 1/4 cups uncooked long-grain brown rice
- 3/4 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1/4 cup canned tomato sauce
- 1/4 cup pitted green olives plus 1/2 tablespoon brine
- 1 teaspoon chicken bouillon
- Cayenne pepper, for serving
Season the chicken with the vinegar, 1/2 teaspoon of the sazon, the garlic powder, and the salt.
Press the saute button on an electric pressure cooker. When hot, add 2 teaspoons of the oil and cook the chicken until browned, 1 to 2 minutes per side. Transfer to a plate.
To the pressure cooker (still on saute), add the remaining 1 teaspoon oil, the onions, bell pepper, scallions, cilantro, and garlic and cook, stirring, until softened, about 2 minutes. Add the rice, 3/4 cup plus 2 tablespoons water, the frozen mixed vegetables, tomato sauce, olives, olive brine, remaining 1/2 teaspoon sazon, and the bouillon. Stir well. Return the chicken to the pot.
Seal and cook on high pressure for 27 minutes, until the liquid is absorbed and the chicken and rice are cooked. Quick or natural release, then open when the pressure subsides.
To serve, place 1 cup rice on each plate, top with 1 chicken thigh, and garnish with the cilantro if desired. If you like spice, top with the cayenne pepper.
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon turmeric
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
- 2 teaspoons dried oregano
- 1 teaspoon freshly ground black pepper
In a small bowl, combine the coriander, cumin turmeric, garlic powder, salt, oregano, and pepper and mix well. The sazon will keep in an airtight container at room temperature for up to 6 months.
TGIF! it’s friday, gang, time for oscar, ollie and i to wish each of you a lovely weekend.