Come close. I’m about to share with you the most inspiring time-sucker I am currently obsessing over. Have you been to the wonderful gawker family of sites yet? If not, click fast my friends and find your new obsession. It’s a never ending stream of the most beautiful food/ crafts/ spaces and weddings all presented for you to sort, hunt and gaze your way through.
Gawk away my friends…
I recently stumbled upon this Hermes-orange bento box. And that set me off in search of meal inspiration…
Fried chicken sushi rolls…I’m in.
Peanut butter + banana + chocolate sandwich. Heavenly.
Caprese salad. An Italian take on the Japanese lunch.
I think I’m going to start bento-ing.
![](http://farm3.static.flickr.com/2716/4050340719_0f91a80f52.jpg" width="500" height="333" alt="Squashed I" /></a> "squashed 1")
Squashed via Beckie Trivett
i am really loving squash this winter. roasted in a tad of olive oil with just a hint of sea salt + black pepper to perfection. in a salad with some gorgonzola, on it’s own straight from the oven, or mixed with some brussel sprouts or other equally grown up vegetable. i think it means i’m officially an adult if i’m eating these things of my own free will. sigh…
squash pizza via djwtwo
i take solace in that i am not alone in this. a quick flickr scan has taken my love to a whole new level. these beautiful images and the enticing thought of a squash pizza, muffin, sandwich or tart. mmmm. i can barely contain my head until my next squash cook-a-thon.
Yum.
Parmesan Crusted Butternut Squash via Gourmet
I’ve been salivating over the amazing Thanksgiving recipes making their way across the web and newstands these days. I love fall foods the best – hearty root vegetables and rich fruits.
Roasted Pumpkin Salad via 101 Cookbooks
My inspiration file and bookmarked folder is busting at the seams…these are a few of my favorites that I’ll be choosing between come next week. I love to experiment with a new recipe each year, but this year’s list is sooo long – I may have to try two.
my beet obsession continues with Roasted Beets & Mint Yogurt via Martha Stewart
Creamed Spinach and Parsnips via Food & Wine
Paula Deen’s Pumpkin Bars via Food Network
Pumpkin & Gingerbread Ice Cream Sandwiches via Martha Stewart
I know I’ve blogged about these before, but they’re DEFINITELY making the final cut. The ice cream maker is in the freezer now to chill.
What’s on your menu this year?
One of the things I love best about the weather getting a bit cooler is that it’s finally time for all things warm and yummy…soups, stews and chili. We made our first chili of the season this Sunday and it’s left me craving more. This recipe is similar to what my husband follows religiously.
I’ve started collecting other warm foods that I’m looking forward to cooking over the next few months and can’t wait to share them with you here!
Today, I’m headed to New York – and I can’t wait to be there! There is nothing quite so invigorating as the bustle of NYC to invigorate you! I’ve got a packed few days full of shopping, appointments, interviews and other such fun. And I do love me some New York restaurants. A few old and new faves that I’m hoping to check out this time: 
Freeman’s for some comfort food and a cocktail or two.
Union Square Cafe for an old familiar meal…it’s been one of my favorite NY restaurants for too many years to remember!
And a lovely girls night out at Lil’ Frankie’s. I definitely won’t be hurting for delicious food!!
Stop back by for pictures and goings on from the trip.
acorn squash. i feel so grown up, professing my love for squash which i’m positive i wouldn’t have touched before the age of 25. but now, i adore the creamy texture and simple food. drizzled with olive oil and fresh rosemary = perfection.
fresh pomegranate. this is probably my favorite fruit. ever. it takes so much work to enjoy even one sweet, crunchy bite that i savor each and every morsel! in oatmeal, on ice cream, plain by the handful. i could eat this all day long.
ginger…anything. this year, i’m looking forward to trying these pumpkin & gingerbread ice cream sandwiches. i’m thinking they’d make the perfect Thanksgiving dessert. of course, i’ll probably need at least one trial run before then.
what are your favorite foods for fall?
Happy Friday friends! I’m so glad the weekend is here. What do you have planned for the weekend? I’ll be heading to Connecticut and New Jersey for a photoshoot, can’t wait!
I’ve become obsessed with a new pizza creation we experimented with this week and wanted to share. It’s kind of my new obsession…
Roasted Vegetable Pizza (makes one thin crust pizza – can double dough recipe if you like thicker crust, or for more pizzas)
Ingredients -
Dough:
3/4 cups all purpose flour
3/4 cups whole wheat flour
1 teaspoon salt
3/4 teaspoon active dry yeast
1/2 cup lukewarm water
1 tablespoon olive oil
You can use any in-season veggies you like – for this version I used:
1/2 Eggplant – 1/4″ sliced
1 zucchini – 1/4″ sliced
1/2 Yellow Onion – chopped
4 Garlic Cloves
Handful Cherry Tomatoes – cut in half
1 large handful of chopped rosemary
1 Cup Mozzarella
Directions –
Mix dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture until mixed well. Once mixed, use your hands to form dough into a small ball.
Knead dough for a couple of mintues. Lightly oil the mixing bowl (I used a spritz of cooking spray) put the dough back in the bowl – rub in the oil so ball is well coated, cover with plastic wrap and leave for two hours.
Around 20 minutes left until your dough is ready, preheat oven to 400 degrees and prep vegetables. Place vegetables on a baking sheet, single layer and coat with olive oil or cooking spray and lightly sprinkle with salt and pepper. Roast for 45 minutes, until vegetables are browned.
Take the dough out, and press the air out. Fold back into a ball and put back under plastic wrap for 20 more minutes.
Remove veggies from oven. Roll out dough, place on pizza stone or parchment paper. Smear olive oil, roaster garlic and chopped rosemary around dough to coat pizza. Add toppings. Place pizza stone directly on the grill and heat until browned. Ours took about 20 minutes and had the best tasting, crispiest crust we’ve achieved at home. The grill is my new favorite pizza making accessory…
Hope that you have a wonderful weekend! See you back here next week.
I’d always thought jam-making was for grannies…but for some reason I had to give it a try over the weekend. I must say, I am definitely hooked and already thinking of all the fruits I will be jamming the rest of the summer. If you have a hankering to try this yourself, follow these simple steps for a delicious treat.
What You Need
4 pints blueberries
4 cups sugar
Juice from 1/2 lemon
1 package Sure Jell
Jars – I used 8 oz Ball Canning Jars
What You Do
Rinse and clean berries, being sure to remove any soft berries, twigs or leaves. Mash berries in large bowl. I found it easiest to do in small batches, around 1 cup at a time. This part is not the prettiest step, so be patient! Mix 1/4 cup sugar, Sure-Jell and lemon juice into berries. Heat over medium high heat until boiling. Once boiling, add remaining sugar and continue to stir. Bring back to a full boil and let boil for about 1 minute. Test the consistency. To do this, take a small spoon and set aside to see if the jam sets…if so – you’re ready to jar!
While you’re working on boiling the berries, you will also need to have the jars and lids (separately) in boiling water to sanitize them. Remove the jars and work quickly to fill each jar just below the thread line. Screw the lids on tightly and place back in boiling water to seal the jars. Bring water back to a full boil for ten minutes. Remove and set aside to cool – and enjoy the satisfying popping sound as each jar sets. 
Enjoy your jam on ice cream, warm toast, a dessert pizza…mmmm.
I’ve been admiring various oil paintings lately. And when I ran across this beauty on eBay, I was particularly smitten with the to die for colors. Natrually, I did what any girl does and turned it into an outfit that would transition perfectly from summer into fall.
Anorak; Shirt; Skirt; Boots; Silver Leather Bracelets; Black Leather Wrap Bracelet.
What do you think? Better left to the art world, or as art brought to life?
