Trying on Something New…

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!

catg 1

catg 3

catg 4**photographs courtesy of Kimberly Barber

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!!

Asparagus_and_burrata_with_fork_LLR**photo courtesy of food52.com

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.

Roasted Asparagus
~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!

The Infinite Sea

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

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Sunday Dinner…

After a weekend of eating nothing remotely healthy… I  needed a fresh, home-cooked Sunday dinner.  I spent the day at my favorite spot on Sullivan’s Island reading and getting some much need sun.

Sullivan's 1Sullivan's 2

Dolphin Cove is my spot on Sullivan’s.  I usually swing by The CO-OP for my favorite beachy drinks and snacks.  They always have freshly boiled peanuts, the best tuna fish salad with dill, Stacy’s pita chips and every single cold drink you could every want.

Looking at recipes on Food52.com I decided to try seared tuna in a lime-soy-ginger marinade.  YUM!  Unfortunately, the Harris Teeter did not have tuna steaks!  In a pinch I decided to improvise and go with tilapia filets.  Big risk as I am still a novice in the kitchen!!

Lime Soy Ginger Marinade:

~2 limes, juiced

~2 TBS olive oil

~2 TBS soy sauce (I used low sodium)

~1 tbs ginger, shredded

~1 clove of garlic, diced **I love the Christopher Ranch fresh garlic cloves-in the refrigerated part of the produce section.  You don’t have to peel it!!

~sea salt & pepper to taste

tilapia ingredients

Combine the above into a mixing bowl and add tilapia filets.  **Refrigerate for 45 minutes. 

tilapia maranating

Heat 2 tablespoons of olive oil in a saute pan, once the pan is hot add tilapia filets.  Pour 1/2 of the remaining marinade into the saute pan.  Heat on each side for 4 minutes adding other half of marinade as needed.  Once filets break apart easily with a fork, done!  I served it with my favorite summer salad…bibb lettuce, cherry tomatoes, hard boiled egg & heart of palm.

Tilapia final

Wine of choice…chardonnay for fish/all seafood is pretty standard.  I had Chateau St. Michelle 2012 on hand.  Delish!  Perfect way to end the weekend!

Happy Monday friends!  Have a great week!

 

XOXO,  Catherine