Monday, April 23, 2012

Annie Leibovitz

Image courtesy of

Image courtesy of the SAAM.

Image courtesy of

Although not a personal favorite, I can appreciate an artist and their craft. I couldn't pass up the opportunity to hear Annie Leibovitz speak at the Corcoran this past Sunday. Offering insight and personal antedotes related to her book, Pilgrimage, I enjoyed the lecture and have more respect and interest in her and her work. An accompanying exhibit, to the book, is at the SAAM and now I'm interested to view it knowing the feelings and process behind some of the portraits. Not the typical celebrity portraits, the images are raw. Although at the end of the lecture she showed some of her most recent celebrity shots and offered some hilarious stories related to a shoot with Lady GaGa.

Thursday, February 16, 2012

Gluten Free: Bruschetta Porkchops wrapped in Prosciotto

Photo belongs to the EverDay diary.

A few months ago a small cheese store opened up around the corner.  Every time I went in for cheese I saw the bruschetta mix; I was eager to try it but without being able to eat bread I wasn't sure how I could eat it.  So one night I whipped up this recipe.

Bruschetta Pork Chops Wrapped in Prosciotto*
  • Pork Chops (bone-less)
  • Bruschetta mix (or make your own)
  • 1/4 pound prosciotto
  • salt and pepper
1) Begin by slicing the pork chops; lay the chops and slice horizontally, leaving a small bit attached on one side, leaving a flap.
2) Place approximately two tablespoons bruschetta mix and one slice prosciotto in each pork chop.
3) Close each pork chop. Season with salt and pepper. Place each pork chop on a baking sheet (preferably lined with aluminum foil). Bake in a 450 degree oven for 10-12 minutes.
4) Remove the pork chops from the oven. Allow the pork chops to cool long enough to handle. Wrap each chop with one slice of prosciotto and secure with a toothpick, to ensure a prettier presentation. Bake for approximately another 5 minutes.
5) Remove the pork chops from the oven. Transfer to plates and remove toothpicks.
6) Enjoy.

*Recipe belongs to the EverDay diary.

Wednesday, February 15, 2012

Token of affection

Photos belong to the EverDay diary.

Hey everyone.... how was your Valentine's day?

Typically G and I don't go all out, we prefer to give small gifts throughout the year rather than on one day.  But this year the day meant a lot more to us since G leaves on Friday for another 6 week work trip, with no communication.  We had a lovely dinner over the weekend and yesterday we exchanged small gifts to show that we appreciate and love the other person.  I made G a photo book from Pinhole Press; he can take the book on his trip and if he starts to miss the boys and I he can leaf through the book.  Although I filled the book with photos from our three years together thus far I probably should have filled the book with pictures that wouldn't make him miss home, like below.

Thursday, February 9, 2012

Life Lately

festive cup/preppy work week clothes/
au lait or ole/new haircut/
new month/another destroyed toy
new ashtray/fresh flowers

Monday, February 6, 2012

Gluten Free: Zucchini Lasagna

Zucchini Lasgna**

For Sauce:
1 can (28 oz) whole peeled tomatoes, with juice
1 tbs extra-virgin olive oil
onion powder
1/4 tsp red pepper flakes
12 oz ground chicken ( or other ground meat )
2 tbs chopped oregano
2 tsp coarse salt
2 cloves garlic

For Lasagna:
2 medium zucchini
1 cup part-skim ricotta cheese
1/4 tsp extra-virgin olive oil
mozzarella cheese

1) Heat oil in a large skillet over medium heat. Add chicken; cook, breaking up any large pieces, until browned.  Add tomatoes plus juice ( I placed mine in whole and broke them up during cooking, you can also chop them prior to addition ). Add onion powder, red pepper flakes, and garlic.  Bring to a boil.  Reduce heat. Simmer approximately 20 minutes, or until thick. Stir in oregano and salt. Set aside.
2) Slice zucchini lengthwise into thin strips. Place a layer of zucchini on the bottom of a 9x9 pan, slightly overlapping. Top with sauce mixture. Top with ricotta. Place another later of zucchini, sauce, and ricotta.  Repeat until the sauce mixture is gone.  Make sure the zucchini is on the top layer. Season with pepper.  Top with mozzarella cheese, add as little or as much as you wish. Bake uncovered in a 375 degree oven for 50-60 minutes, until the cheese is browned and bubbling.  Top with oregano and serve.

**Recipe adapted from Whole Living.

Monday, January 30, 2012


Photo Courtesy of Kinship Press.

I have a slight obsession with anything with a monogram or personalization.  I always feel that the item is more 'mine' if it happens to include my name or initials.  This mug is right up my alley.