As you can see, I have decided yet again to try on something new. Picking a blog “theme” is sort of like shopping in your most favorite store where everything fits and is in your price range-near to impossible. I loved my last theme…but didn’t feel like it was the perfect match. Not married to it (or anything for that matter)-time for a change. I’ve tried many new things lately…1st and foremost having pictures made by someone who knows what they are doing for LaVie. Considering that I hate the way I look and my appearance is a constant work in progress-I feel like I am putting myself way out there. #insecureat40
I love the photographer, clothes and accessories-so here goes!
JCrew Laser-cut shirt *on sale!! ~ Madewell skinny skinny jeans *on sale ~ Rebecca Minkoff Mini Mac ~ Ann Ladson Jewelry medium ridge bangle ~ Necklace in-store at Salty Girls on Houston Northcutt in Mount Pleasant!!
I’m also trying as many new things in the kitchen as possible. Food52.com is helping me do just that! This weeks family dinner featured pork loin and asparagus. Borrrringggggg….I definitely needed to liven it up. In lieu of adding more dishes, salad, bread (cause let’s face it-that just brings more calories to the table) I made Blake’s horseradish sauce to add a tangy kick to the pork and the above Tahitian Lime Oil Roasted Asparagus with Burrata.
~2 pounds asparagus spears, stems snapped off at the base
~2 table spoons extra virgin olive oil
~sea salt and pepper to taste
~1 8oz. burrata cheese
~Tahitian Lime Oil as garnish (or lemon oil) **I couldn’t find Tahitian Lime Oil so ended up squeezing a half a fresh lime over the dish once plated
~6 large leaves or sorrel or arugula – cut in 1/16″ chiffonade
~freshly ground black pepper to taste
~1 large jellyroll pan
1. Preheat oven to 500 degrees. Move rack to top of the oven. Spread the asparagus on the jellyroll pan. Brush with the olive oil and sprinkle with salt and pepper. Bake 7 to 10 minutes until the tips begin to brown. Remove from pan.
2. Place burrata in the center of a serving platter. Arrange the roasted asparagus on each side of the cheese. Drizzle lavishly with the Lime Oil (or in my case olive oil and lime juice).
3. Top the cheese with the sorrel chiffonade.
4. Finish with salt and pepper to taste.
Blake’s Horsey Sauce *can be used on chicken, fish or pork as a marinade or sauce
~2 heaping tablespoons of horseradish (out of a jar)~equal parts of sour cream and grainy mustard to taste
So delish! My Dad has asked that I bring it tonight to put on his Italian sausage. We’ll see how that goes!
I’m literally giddy waiting to try out Rick Yancey’s latest novel in The 5th Wave series, The Infinite Sea. It should be delivered to my Kindle this coming Monday. Can’t. Wait. I predict that I will have a review in full by next Wednesday. Fun fact…the rights to the book series have already been optioned and a major motion picture is in production starring Chloe Grace Moretz and Liev Schreiber. Love it!
Time to get to work friends…the weekend is upon us! Are you trying anything new in the next few days??! Let me know! XOXO, Catherine