30i just re-read all my blog posts. it was so strange. LOL
time flies when you are having fun i guess…
i wish for a new years kiss.
(Source: rubyandmoon, via envvvy-deactivated20120325)
24 THINGS TO DO BEFORE I TURN 25 YEARS OLD
1. Bake a pie
2. Learn a song on the saxophone
3. Write a letter to Gemma (pen pal)
4. Record an EP
5. Fill my cavities
6. Make and EAT a vodka watermelon
7. Choose my favorite photos (past and present) and get them printed and framed
8. Write a short story
9. Knit a scarf
10. Host a clothing swap
11. Learn how to sew a button properly
12. Do a wine tour
13. Design my own TSHIRT
14. Have a special brother/sister day
15. Write a heartfelt letter to my dad about how much I love him
16. Go to NYC and see a jazz show
17. Volunteer at a soup kitchen
18. Write a song collaboratively
19. Take Baba for lunch
20. Pay off my guitar
21. Be DEBT FREE!
22. Make a list of places I want to visit before I die
23. Learn how to play the harmonica
24. Run a half marathon
I am thinking that warm mushroom salad with walnuts and feta would be the perfect meal for dinner tonight. It’s a rainy, cold day in Toronto and I LOVE feta cheese so here’s goes nothing…
Ingredients: salad greens (I used a mix of lettuces and spinach), 3-4 cups sliced mushrooms (any variety is fine, cooking time will vary based on they type of mushrooms you use), 2-3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1/2 tablespoon minced garlic, a scant 1/4 cup chopped walnuts, 1/4 cup crumbled feta, and salt and pepper to taste.
In a small bowl combine the red wine vinegar and minced garlic and allow them to mingle for 5-10 minutes. In a large skillet heat olive oil over medium/high heat, add in mushrooms and cook until soft. Add in garlic/vinegar mix and continue cooking for 2-3 minutes. Remove from heat and, using a slotted spoon (less mushroom liquid), arrange mushrooms over a bed of salad greens. Season with a bit of salt and pepper, then sprinkle walnuts and feta over top. Serve warm.
RICOTTA & PESTO STUFFED SHELLS for the pesto i used: 1/4 cup spinach, 5-6 fresh basil leaves, 2-3 tablespoons minced garlic, juice from 1/2 lemon and 4-5 tablespoons olive oil. just stick all the ingredients in the food processor, pulse and you got pesto! combine the pesto with 10-12 ounces of ricotta cheese to make the filling. cook a box of large shell pasta according to the directions. drain, rinse and let them cool enough to be handled. then place the shells in a casserole dish and fill with the pesto filling.
sip a glass of red along with this fabulous meal…
YUM!
