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.

Tuesday, January 24, 2012

Delicious Gluten Free Chocolate Chip Cookies

I love sweets; cookies, cakes, cupcakes, doughnuts, it doesn't matter I love them all.  The worst part of eating gluten free is having to give up many of these sweets at my favorite restaurants.  My solution is trying to find homemade recipes to satisfy the void.  I recently found this chocolate chip cookie recipe and it has quickly become my go-to to satisfy my chocolate chip cookie craving.

Gluten Free Chocolate Chip Cookies**
  • 1 cup packed light brown sugar
  • 1/3 cup plus 2 tbs white sugar
  • 1 teaspoon kosher salt
  • 2 sticks unsalted butter, at room temperature
  • 1 tablespoon vanilla extract
  • 2 large eggs, at room temperature
  • 1 cup dark or semisweet chocolate chips
  • 1/2 cup chocolate chips
  • 1/2 cup white chocolate chips
  • 1 3/4 cups white rice flour
  • 3/4 cup cornstarch
  • 1/3 cup plus 1 tsp tapioca flour
  • 1 tsp xanthan gum
  • 1 1/2 teaspoons baking soda
1.) Combine sugars, salt, butter, and vanilla extract in stand mixer bowl.  Beat on medium speed.
2.) Add the eggs, one at a time, beat on medium speed until fully incorporated.
3.) Combine flour, starch, baking soda and xanthan gum in a separate bowl.
4.) Gradually add the dry mixture into the bowl containing the wet ingredients. Beat on medium speed until fully combined.
5.) Turn mixer off, scrape bowl.
6.) Add chocolate and incorporate into the mixture by hand being careful to keep the chips intact.
7.) Scoop mixture, using a cookie scoop, onto lined cookie sheets.
8.) Bake for approximately 10-12 minutes in a 350 degree oven until golden brown.
9.) Remove cookies, transfer cookies to cooling rack, and allow to cool.

**Recipe originally found at The Washington Post.

Wednesday, January 18, 2012

Lazy Dogs

Photos Belong to the EverDay diary.

Everyone has been laying low lately; resting and recharging.  The boys are especially taking these tasks to heart.  They are so lazy.

Thursday, January 12, 2012

Mexican Lasagna

One dish that I enjoy fixing on a work night, since I'm tired and short on time, is Mexican Lasagna.  G frequently requests the dish and I'm only happy to oblige since it's super easy; plus it's also gluten-free so no modifications were needed, bonus.

Photo Belongs to the EverDay diary.

8 corn tortilla shells, halved (I use a 9x9 baking dish)
1 pound ground beef (you could sub ground chicken or turkey, if desired)
1 packet taco seasoning
2 tomatoes, diced/ or 1 can diced tomatoes, drained
1 jar salsa
Cheddar Cheese
Sour Cream (if desired)

Start by browning the meat.  Next add the taco seasoning, stir until combined.  Finally add the tomatoes.

Line your dish with the taco shells (halved shells laying flat).  Cover with meat and tomato mixture.

Place another layer of taco shells over the meat and tomato mixture.  Top with salsa.  Top with cheese.

Place in a 350 degree oven for approximately 20 minutes, or until the cheese is melted and bubbling.

Remove from the oven and top with lettuce and sour cream, if desired.


Wednesday, January 11, 2012

Books for 'Dudes'

Typically the coffee table is teeming with my books and magazines; in an effort to level the playing field, er table I have begun purchasing some of the above books for G to 'manly' up our space.

Tuesday, January 10, 2012

Home State

Growing up in West Virginia and having since moved away, I have a strong desire to stay close to my roots.  I'm proud of where I call home, and the majority of my family are still in WV.  Now I can show off my love for my home state without going over the top.  Check out the country and initial necklaces as well.

Thursday, January 5, 2012


Gluten Free Cinnamon Sugar Donuts

A few months ago I realized that my body was going through some changes (i.e. unexplained weight gain) thinking maybe I needed to frequent the gym more often I tried with no success.  Thinking I wasn't eating 'right' I went on a slight diet with again no success.  I researched and researched some more online until I started a food diary.  A few weeks of monitoring my food and my body I found the culprit, gluten.  But I didn't even really know what gluten was, come to find out gluten is a key building block in a lot of my favorite foods: cupcakes, cookies, brownies, doughnuts, pizza, pasta, and bread.

It's been about a month, give or take, that I have been completely gluten free.  G is eating what I fix at the house but when we are out eating he eats gluten, like normal.  I can tell a huge difference and the issues I was experiencing with my body have for the most part disappeared.  I have yet to receive a diagnosis, but after the holidays I hope to find out the extent of my intolerance.  No matter which way the results sway I think this is going to be the new me, the new gluten free me.

The holidays were probably the worst time to have to start such an "extreme" diet; the parties, the dinners, the sweets.  I'm slowly learning to cook and bake gluten free but it will be a long road until I master eating at home and eating out.  I still slip up from time to time, as I learn what I can and cannot eat, and I can tell almost immediately if I've eaten a gluten food; I gain about 10 pounds in a matter of minutes and my skin itches all over. 

I'm not one for making resolutions; studies show people only stick to them for approximately 21 days.  But my one 'goal' is too get a better handle on my gluten sensitivity.  I've only been eating gluten free since November and there is so much I don't know; with time and some research hopefully it will all get easier.