hello february. it’s been a while since we last met. you’re off to a brisk start logging in at twenty-seven degrees. but today’s high is projected a balmy fifty-eight – i’ll take it! how has everyone been surviving the deep freeze? hopefully, you bundled up and parked your tush in front of a roaring fire. mr. style has been under the weather this week. typically we plan friday photo shoots a week in advance, so most of the pics were snapped. except for my weekly photo with oscar. so i took matters into my own hands and captured oscar and ollie loafing around the house on my iPhone. i think they turned out a-okay.
today’s ootd is easy peasy just like a friday outfit should be. a mixed striped sweater last seen here is back in action as are the tennis shoes. this time around i skipped the skinny jeans in favor of a comfy pair of vintage straight leg jeans from J.Crew.
oscar loves naptime. what dog wouldn’t love a real bed?!
ollie is always up to one thing or another.
but she always looks innocent. who me?
cocktail hour on friday afternoon is the best way to wind down from a hectic week.
the cocktail recipe this week is called french tart. it tastes as good as it looks! and i love, love, love the name. for the first time, i doctored the recipe to suit my taste. make the original or choose to add my special ingredient – sparkling rose. the choice is yours.
Grapefruit and Rosemary Cocktail
For the rosemary syrup, add two medium sprigs of fresh rosemary along with 1 cup sugar and 1 cup water to a small saucepan. Bring to a simmer and stir until sugar dissolves. Turn off heat and allow it to steep for 30 minutes until it cools. Remove rosemary and store in an airtight jar in refrigerator.
In a cocktail shaker three-quarters filled with ice, combine all liquid ingredients. Stir until chilled, about 30 seconds. Strain into a chilled coupe glass. Garnish with a small slice of grapefruit or rosemary sprig.
After I poured the French Tart the color didn’t look very pink. I added a smidge of sparkling Rose that added color and flavor. I liked it – a lot!
Comfort food with a healthy twist.
Preheat the oven to 350 degrees. Cook the rice according to the package directions, and set aside.
Heat the olive oil in a medium saucepan over low heat. Add the garlic and onion, and saute until translucent. Turn the heat up to medium, and crumble in the turkey meat, separating it as best as you can. Saute the meat until it browns, about 7 minutes. Add salt and pepper, to taste. Once the meat has browned, add 1 cup of chicken broth and the diced tomatoes. Lower the heat and let simmer until the liquid has reduced by half, about 30 minutes.
Add the spinach and stir well. As the spinach is wilting, add the cooked rice. Stir often to marry the flavors and textures. Simmer over low heat for about 20 minutes.
Cut away the tops of the peppers. Discard the ribs and seeds. Add the remaining chicken broth to a baking dish; it should come halfway up the sides. Place each pepper standing up.
Once the stuff has finished cooking fill each pepper completely. Top with a layer of bread crumbs or cheese, if desired. Cover the pan with foil and bake for 35-45 minutes, or when the peppers begin to wrinkle. Serve.
stuffed peppers are comfort food to me. but if you tweak the ingredients – ground turkey instead of ground beef, brown rice exchanged for white rice – you can concoct a healthy version of a favorite recipe. add a salad, and this meal is complete.
phew! this week is history gang. and so is january. it’s on to february with love in the air. before we say goodbye oscar, ollie and i wish each of you a lovely weekend. stay warm!