February Favorites
Ohhhh my! These past two weeks have been quite the whirlwind of schoolwork schoolwork schoolwork. So now, with a ten-page research paper, a five pager, a twenty-minute and ten-minute presentation, and my month long sculpture project behind me, I can get back to some relaxing recreational writing (insert happy sigh of relief here).
So in the midst of preparing for all of these things, I of course had to resort to some of my favorite procrastination pastimes in my moments of horrendous writer’s block. And by procrastination/stress relief I mean one of three things: looking up recipes, cooking those recipes, and surfing the Internet. So to end the month (can you believe that February is nearly over?) I give you my list of favorite things I found during my paper-writing breaks and my newly found favorite “cooking for one” recipe that I whipped up for lunch a week ago.
May March continue to bring these wonderful warm winter days, lovely St. Patrick’s Day recipes (corned beef, cabbage, and Guinness, oh my!), and lots of relaxing and fun times as a part of my last 8 weeks at college.
Did you watch the Oscar’s last night? Guess I have to go see Hugo and The Artist Now. Loved this dress, this one, and this one.
Speaking of Oscars, I love this dress and drink match-up by Food 52.
Starbucks meets architecture: wish I had a coffee shop to go to like this one.
Not too sure what I think about this…a little dubious
These crack me up sooo much
Can’t wait to check this place out over the summer
To buy books: this one, this one, and this one
This artist, this one, and this designer
Really want to try this out
A very unique and nutritious bread recipe
And a recipe…
Twice Baked Sweet Potato with Roasted Grapes
Serves 1
Ingredients
1 large sweet potato
olive oil
2 Tbs. goat cheese
a handful of whole red grapes
salt and pepper
cinnamon
thyme
honey
Preheat oven to 400 degrees. Scrub your sweet potato clean, let it dry, poke it a few times with a fork, and then rub all over with olive oil, salt and pepper. Place of a piece of foil and pop the potato into the oven for 50 minutes to an hour until tender and cooked throughout.
Toss the grapes with the olive oil, some salt and pepper, and a sprinkling of thyme leaves. Place them in an oven proof dish. About 15 minutes before the potato is done, pop the dish of grapes into the oven to roast. They’ll take about 20-25 minutes to become soft, wrinkled and concentrated. When the potato is ready, remove it from the oven, cut a slit long ways down the middle and pinch to open and expose the flesh. Scoop out the flesh and place into a bowl while keeping the skin intact. Mix the flesh with about ¾ of the goat cheese, some honey, a pinch of cinnamon, and salt and pepper to taste. Mix well and stuff back into the sweet potato skin. Return to the oven for about 5-10 minutes to heat back up.
To serve, take the sweet potato and grapes out of the oven. Top the sweet potato with the remaining goat cheese. Pour over the roasted grapes (make sure you pour over the sweet concentrated juice too), drizzle over some more honey, and top with just a bit more salt and pepper.