So, I went on a little Amazon shopping spree on Sunday night. Do you ever just have a random list of things you’ve been meaning to buy forever? Such is the case with these items. Here’s what I needed!

1. Jeni’s Splendid Ice Cream at Home I got this book to go hand in hand with my ice cream maker! It’s going to be a delicious summer. Have you tried any recipes in this book? I think I’m going to make the salted caramel ice cream first.

2. A Clarisonic Do you have one of these? I’m probably the last person to purchase one but I wasn’t so sure about it at first. But then I read enough reviews and decided to try it out.  I’m super excited for soft, silky skin everyday!

3. Joy the Baker Cookbook Joy is coming to Brooklyn for a book signing at the end of the month, so I clearly needed a book for her to sign! I can’t wait to try all her recipes, too. Have you bought this book?

4. Ice Cream Maker A necessity for number 1! I initially was going to purchase the KitchenAid ice cream maker attachment, but an actual ice cream maker was less expensive and had better reviews. Has anyone tried the attachment, though? I’m curious how people like it.

5. Plate to Pixel Ok, this was largely a book spree, but I’ve been meaning to purchase a book on food photography for quite some time, and I can’t wait to read this one. There are so many resources online, but sometimes I just feel like curling up and thumbing through a really beautiful book. Do you ever feel like way?

 Have you bought anything fun lately?

Good morning! I’m breathing a little easier after this weekend, it was the final thing I needed to get my life completely back on track. In a perfect world, I’d like each weekend to mirror the following schedule- Saturday is spent out exploring a new part of the city, seeing friends, and enjoying great food, and Sunday is spent relaxing at home, cooking up lots of food for the week, and catching up on reading. I’m almost finished with The Paris Wife, it is so good! Have you read it?

Yesterday’s time in the kitchen produced two killer dishes, both of which I’m excited to share with you this week. The first is this Roasted Shrimp Salad from the Barefoot Contessa. Ever since I discovered the method of roasting shrimp, I can’t imagine cooking it any other way. The process makes it completely fool proof, with perfectly cooked shrimp every time. This salad is ideal for spring and summer dinners, as it’s light and cool and can be made ahead. I recommend making it earlier in the day, letting the flavors meld, and serving it alongside a big salad and some crusty. That’s exactly what we had for dinner last night, and it made for the perfect end to my dream weekend.

Hope your week is off to a great start!

Roasted Shrimp Salad adapted from Ina Garten’s How Easy is That?

Serves 2-3 entée portions

  • 1 lb (15 count) shrimp, peeled and deveined
  • 1/2 tablespoon good olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup good mayonnaise
  • 1/2 cup Greek yogurt ( you could sub out the mayo and do all yogurt)
  • 1 tablespoon orange zest (1 orange)
  • 1 tablespoon freshly squeezed orange juice
  • 1 tablespoon good white wine vinegar
  • 1/4 cup minced fresh parsley
  • 1/2 tablespoon capers, drained and finely minced
  • 2 tablespoons small-diced red onion

Preheat the oven to 400 degrees F.

Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 15 minutes.

Meanwhile, make the sauce. In a large bowl, whisk together the mayo, yogurt, orange zest, orange juice, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper.  Fold in the parsley, capers, and red onion. When the shrimp are cool, add them to the sauce and toss.The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.

We got our first taste of spring weather this weekend, and looking ahead at the forecast it seems as if we’re due for even  more next week! After spending most of the last few weeks holed up in our apartment it’s so nice to be able to eat dinner outside, throw the windows open, and even dip into my spring wardrobe. As I start to transition out of heavy sweaters and big coats, there’s a couple things I like to do to “close out” the winter clothing season. I’m all about exfoliating and prepping! Here’s my plan:

Get rid of worn out shoes! These boots and Toms have seen better days. The boots themselves have been sent to the shoe repair man multiple times but still look really tired, and the Toms- they were heavily dragged through Asia last summer so I can’t image what’s on them. I also got new brown boots for Christmas and have a fresher pair of Toms, so it’s time for these guys to go!

At the end of each season I like to go through my closet and pull out what I didn’t where at all. It can be tough to let go of what feels like quality clothes, but there’s really no point in having it take up space if you’re never going to wear it. Plus, it makes room for new clothes!

Lastly, dry cleaning! The NYC subway is a dirty, dirty place, and these coats have spent a lot of time there in the last few months. I get my coats dry cleaned at the end of each season and then keep them in the plastic covers so they’re fresh and ready to go for next year. Same goes for sweaters. I’ll take them to be dry cleaned throughout the winter season, but I like to give them one final clean before I stow them away for next winter.

So there you have it. How do you transition to spring clothing? I’d love to hear! And have a wonderful weekend- hope there’s great weather wherever you are!


{Not part of my full fridge- but nonetheless a fun purchase from the grocery store!}

Do I owe you guys a food post, or what? Forgive me, my schedule has been a little off lately! Between being away from home for most of last week and catching my (second) nasty cold of the season, I’ve had zero motivation to cook. But luckily, my health has returned and I have a fully stocked fridge and lots of recipe plans in the works.

I don’t know about you, but having a fridge filled with all our favorite foods and ingredients, is one of those pleasures that makes me feel like all is right with the world. Well, maybe just my life! But, truly, it puts me at such ease and makes the rest of my life feel so much more approachable. Earlier this fall I shared my pantry staples, and today I thought it would be fun to give a peak inside my fridge and share what a “full fridge” entails in my kitchen.  Here goes!

Ok, from the top- Greek yogurt, always a staple in my fridge. It’s used in everything from smoothies to dips, or just on its own for breakfast. I can’t live without lemon. It goes into dressings, marinades, and our tea. Next up, fresh herbs (specifically parsley and cilantro). I like having them on hand to throw in dishes throughout the week. The remaining items include hummus for snacking, half & half (leftover but will likely go in a sauce), and the remains of Indian takeout.

Below that is some wine, meat, pitas, and tortillas. The chicken and tortillas are for burritos this week. The pitas go hand in hand with the hummus, and the bacon- likely part of this weekend’s breakfast. On the lowest level we have beer, regular milk and soy milk, fruit, and kale. Pretty self explanatory, but I will say I can’t live without kale these days- it’s such an easy weeknight side dish.

Here’s a little detail of the dairy-ish drawer. I keep things like cheese, cured meats, and olives in this drawer. The veggie drawer was extra full this week, so onions are being housed here. The feta cheese is used for salads (and specifically falafel this week), parm is for pasta, soups, and salads, and the monterey jack will go in the burritos. The pancetta was used in a pasta dish last night. The onions will be used in a variety of dishes and in general are just something I like to have on hand. Not pictured, but in with the onion family, is fresh garlic. I keep a handful of cloves on my counter.

To the right is my veggie drawer, filled with tons of salad making ingredients. We eat salads most nights so I don’t worry about things going bad. We always manage to devour it!

Moving on to the freezer. I am not one of those people who has a freezer filled to the brim, so perhaps this looks a little sparse, but it feels very full to me! I keep frozen berries and fruit on hand for smoothies, pancakes, and oatmeal. The shrimp will be used for dinner some night this week, I’m thinking a roasted shrimp salad (recipe to come!).

On the other side of the freezer I store bread- generally two loaves of whole wheat and a handful of baguettes (which are somewhat buried). I like to buy mini baguettes since they’re perfect for two. Next to the bread we have some quick weeknight meal options- butternut squash ravioli and veggies burgers (I love this masala version from Trader Joes).

It wouldn’t feel like a complete fridge without an ample supply of butter! I like having unsalted on hand at all times for baking, and salted is used in everything from toast to scrambled eggs, sauces, mac and cheese, etc.

These foods technically remain outside the fridge, but our food inventory wouldn’t feel complete without a slew of avocados and bananas for Brandon.

I thought of taking you into my cupboards, but I think you’ve seen enough for now! So, anything look familiar? What are must haves to make your fridge feel full?

Good morning! I discovered a really cool feature on Pinterest last week (courtesy of Design Love Fest), that let’s you see what folks are pinning from your blog. For all of you who blog, if you haven’t tried this already, you’re going to love it! Here’s what you do: type into your browser, except, where it says “,” put your blog URL. And voila! This captures all the images people are loving (and pinning) from your blog. It gave me a whole new perspective on the dishes people like on Channeling Contessa.

Have you guys tried this?

Ps: Thanks for the pins!