September 29, 2009


I saw this sticker on a car while driving home from classes. You can't really see it, but it reads "peace, love, seagulls." Salisbury University love is all over! <3
Sent from my Verizon Wireless BlackBerry


September 23, 2009


I stole Steve's October issue of Real Simple magazine after seeing this recipe. Last week I made this for dinner. It was so cheap, simple, and tasty!

Ravioli with Apples and Walnuts
from Real Simple Magazine

1 lb. cheese ravioli (fresh or frozen)
2 tbsp olive oil
1/2 cup walnuts, chopped
1 crisp apple (exe. braeburn, gala), cut into matchsticks
1/2 cup parsley, chopped
1/4 cup grated parmesan cheese
1/4 tsp. black pepper
1/2 tsp. salt

1. Cook ravioli according to package directions.
2. While the pasta is cooking, in a skillet, heat the oil over medium heat. Stirring frequently, add the walnuts and cook until lightly toasted and fragrant about 4-5 minutes.
3. Once the walnuts are toasted, add in the apple, parsley, salt, and pepper. Toss to combine.
4. Spoon the walnut mixture over the strained ravioli and sprinkle the parmesan cheese over top.


September 22, 2009


(downtown for the bachelorette party)

(my mom and i put together this tray)


I know it's been a while since I last posted, but I have been busy with work, school, and planning a surprise wedding shower for one of my good friends from college. The shower was a success. I had a ton of help from my mom and Steve with getting things ready for the shower. Steve even made his family recipe for cucumber sandwiches!

Cucumber Sandwiches
by Steve

1 large cucumber
1 loaf of pumpernickel bread (cocktail size)
1 packet of dry Italian dressing mix
1 tub of whipped cream cheese
1 spice shaker of dill weed

1. Wash cucumber and dry well. Slice into thin slices about 1/4 inch thick.
2. In a small bowl, combine dressing mix and cream cheese. Mix well.
3. Spread cream cheese over the slices of bread and top with a slice of cucumber. Sprinkle with dill on top.

In other news ---

I accepted a new job offer. I'll now be working at my hospital's Cancer Institute in their outpatient infusion center. The downside is that it is a full time position so it will definitely be a struggle to finish this semester. I'm not sure how long it will take me to finish my master's degree now :/


September 14, 2009


I'm not a big fan of Sandra Lee, but this recipe is so fast, easy, and delicious! Steve made this for me a few weeks ago using blueberries and blackberries... he called it his Black & Blue cobbler :) My dad loves berries and has a big sweet tooth so my mom wanted to make this for him. She used fresh blackberries, blueberries, and strawberries and used 3/4 cup sugar instead of 1 cup because she felt the cream soda had enough sugar in it, I really couldn't taste any difference in hers than Steve's who used the amount of sugar called for in the recipe.


2 pounds frozen blackberries, thawed
1 cup sugar plus more for dusting
3 tablespoons instant tapioca
1 tablespoon lemon juice
1 (7.75-ounce) packet butter biscuit mix (recommended: Bisquick Complete)
3/4 cup cream soda, divided


1. Preheat oven to 350 degrees F. Spray 8 (4-inch) ramekins with butter flavored cooking spray and set aside.

2. In a bowl combine thawed blackberries, tapioca, lemon juice, 1/4 cup of cream soda and sugar. Transfer to ramekins.

3. In a large bowl combined biscuit mix and remaining cream soda. Mix until well blended. Sprinkle biscuit mix over berries. Dust with sugar. Bake for 30 to 40 minutes. Serve warm.


September 12, 2009


Well, I finally went to Yogiberry in the Columbia Mall today :P

Steve and I went to Yogiberry after walking around Centennial Park and having a glass of wine and appetizer at Iron Bridge Wine Co. We had the foie gras "PB&J" which had two buttered and grilled toast rounds topped with hazelnut butter and black currant jelly and grilled foie gras on top. This was my first time having foie gras and I didn't hate it!

Back in March, Iron Bridge was vandalized over it's use of fois gras, you can read HowChow's post about it.


September 7, 2009


A special shout out to my 'rents today: Happy 35th Anniversary! <3

Ever since we have been going to the Outer Banks some 13 years ago, my mom has really wanted a hammock swing for our front porch. They are a little pricey and my mom being my mom never wants to buy something for herself so my brothers and I bought them a hammock swing from Nags Head Hammocks while we were on vacation this summer as their anniversary present.

I also wanted to do something special for them on their actual anniversary so I bought them a certificate to Chiapparellis in Little Italy and set up dinner reservations for just the two of them.

Today was also the last day of the MD State Fair. Steve has never been and I really wanted to try something deep fried and crazy bad for you so we went. Steve grew up near an area with a lot of farming so he made me look at all the cows, sheep, pigs, goats, etc. with him. I am very much a (sub)urban girl and was not liking the smells... We checked out the agricultural pavilions and of course the cookie, cakes, and pie contest entries.

The sandwich had more PB than J, boooo.

I usually stick to the local dairy farmer's ice cream, but this time I wanted to try something deep fried. Steve and I felt so sick after eating this fried PB&J, but mmm was it good! This little piece of clogged artery heaven set up back $4 and tons of minutes on the treadmill. Steve also got a turkey leg, it seemed like everyone was carrying one around at the fair this year. Me, I was repulsed by them.


September 4, 2009


Today for my dad's birthday my parents, grammie, Steve, and I went to Nick's Fish House for dinner. My dad has been talking about wanting to go to Nick's for a long time now and everyone has been saying good things about it so my dad decided thats where he wanted to go for his birthday dinner.

On the ride down I looked up the reviews and was getting a little nervous about my dad's choice in restaurant after reading the reviews. However, after tasting the food, I was relieved. The outside bar/dining area was very busy, the inside not so much. The service from our waitress was sub-par, but the bartender came out from behind the bar and asked if we needed anything, etc. Despite our waitresses inattentiveness, our dining experience was good. How could we not with a Natty Boh to drink, yummy food, and a great view of the water.

I ordered one of the daily specials: Shrimp & Grits with Tasso Ham. The ham was had a great smokey flavor and tasted like it was seasoned with Old Bay.

Steve ordered the tuna steak sandwich with wasabi mayo. I felt the wasabi mayo was a little overpowering for my taste, but it was still tasty.

My dad ordered the chicken chesapeake.

My mom ordered the seafood cobb salad which came with shrimp, crabmeat, and chicken. The Russian salad dressing was house-made and had a really good flavor.

My grammie ordered the crabcake sandwich. She said it had lump and non-lump (?) crabmeat in it which she liked and that it was probably the best crabcake she's ever had. That's saying a lot because this lady has had a lot of crabcakes in her day.

2600 Insulator Dr # 1
Baltimore, MD 21230-5030

(410) 347-4123


September 1, 2009


I don't know what it is, but for me Summer is synonymous with strawberry ice cream. Today my summer is officially over because it's my first day of classes for this semester.

Here is a recipe for the ice cream I made last Friday.

Strawberry Ice Cream
by CupcakeRN

I used my Cuisinart Automatic ice cream maker so the times for the mixture to thicken may vary from brand to brand.

1/2 quart fresh frozen unsweetened strawberries, thawed
2 cups heavy whipping cream
1 cup skim milk
3/4 cup sugar
1 tsp vanilla extract
1 tbsp lemon juice

1. In a small bowl, add lemon juice to the thawed strawberries and mix.
2. In a separate large bowl, combine cream, milk, and vanilla. Slowly whisk in sugar until all of the sugar is dissolved.
3. Pour the strawberries into the cream, milk, vanilla, sugar mix.
4. Pour the mix into a frozen chamber of your automatic ice cream maker and turn on. Allow the mixture to freeze until thickened, about 20-25 minutes. During this time periodically scrape down the sides of the chamber using a silicone or rubber spatula.
5. Once thickened, pour the ice cream into an air-tight container and place in the freezer for an additional 3 hours or so, until the ice cream is firm and ready to be eaten!