more of the same

Today was very similar to yesterday at work. Here's to hoping for a better Wednesday.

In other news, we had a marvelously marvelous weekend. We had beautiful weather on Friday, the boyfriend made chicken cacciatore, I baked and we had guests over for dinner. It was our first time entertaining guests in such a fashion, but it was a good time. Life just feels so much more grown up when you do things like have people over for dinner. Look guys, I'm almost a real adult! Almost.

Saturday was workworkwork for Gap's Give and Get. And my whole family came to visit during my shift, so it was nice to see my little nuggets running around. They got some pretty shaweet shtuff. I came home to a new friend for our family.
i know, i'm weird.
We've named him Shing Yee. The boyfriend picked him up for me from a local toy store. Apparently there was one for sale that was twice the size of Dolly...but that's way too big. We think he's quite the wonderful addition. They hang out above our bed. One big happy family.

And then we went to Tequila Rain for our friend Kevin's birthday. I have no pictures because when I go out I'm really bad at remembering there's a camera in my purse. I'm more concerned with making sure I'm getting my dance on. But we danced. A lot. And the night ended with me stopping at a sausage stand outside of Fenway Park for some bonafide street meat. All in all, a fantastic night.

Sunday, we ventured to Whole Foods after I got out of work. We don't really venture there often because it's pretty expensive. But we found a whole lot of awesome sale stuff. Including cheddar and ale soup. Stuff is delicious. And I found this recipe from Williams-Sonoma so you can make it at home!

Cheddar and Ale Soup

Serves 6

4 thick-cut bacon slices, cut into 3-inch strips
2 T unsalted butter
1 large yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1/3 cup all-purpose flour
1 cup pale ale
1 T worcestershire sauce
2 cups milk
2 cups chicken broth
1 1/4 lb sharp cheddar cheese, shredded
kosher salt and fresh ground pepper, to taste
croutons for garnishing

In a dutch oven over medium-high heat cook the bacon until crisp (about 8 mins), then transfer to paper towel lined plate to drain. Discard all but 2 T of the fat from the pot. Reduce heat to medium and melt the butter. Add onion, carrots and celery, then cover and cook, stirring occasionally, until softened (about 20 mins). Add garlic, cook for 1 minute, then add flour and cook, stirring occasionally, for about 3-4 minutes. Add ale and stir constantly, cooking for about 2-3 minutes. Add in the Worcestershire, milk and broth, then increase heat to medium-high and bring to a simmer. Reduce heat to medium and simmer for about 10-12 minutes. Remove pot from heat and puree the soup with an immersion blender until smooth.

Set pot back over medium-low heat and add cheese by the handful, stirring constantly (the soup should never boil). Season with salt and pepper. Garnish with bacon and croutons.

We don't have an immersion blender (yet), so I can't make it at home. But dang, the Whole Foods version is pretty bomb dot com too.

And one of my best friends from college is in town today and staying over tonight before he has to drive back to New York, so I'm sure we'll get into some shenanigans.

Oh, and did you hear? Shannon over at The Scribble Pad is hosting a week-long giveaway series for her birthday. Badam! Girlfriend is amazing. Homegirl is trying to win the Monday giveaway for the Fresh soy skincare package.
So do me a favor, don't enter this one. You can enter any of the other ones. But not this one. I want to win this one.

...Oh, you entered? Damn. It's alright, I forgive you.

2 comments:

  1. wahoo! thanks for blogging! speaking of...ummm LOVE your candid take on life and cannot wait to become a regular reader. You are adorable.

    ReplyDelete

Oh, herro there.

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