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Monthly Archives: November 2013

A Post-Turkey Day Post

In the aftermath of my Turkey Day binge, I contemplated what I was thankful for. Having food (and wine) and shelter always make the cut. Duh. Friends and family (and cats), too, are obvious things I am so so grateful are in my life.

Pusheen Thanksgiving

Photo courtesy of Pusheen the Cat

I’m also really thankful for all of those who read this blog (hi, Auntie Donna). I never expected this little hobby of mine to be so well-received. So thanks, you guys rock. xx Natalie


Crockpot Applesauce

I absolutely adore this time of year. Falling leaves, apples in everything, cozy nights. And baking. So. Much. Baking. I love making the house smell cozy, like fall. Earlier this week, I decided to finally try using my crockpot to make something. And that something happened to be homemade applesauce. Not only did this make my house smell absolutely delish, guys, it was sooo easy.


Oh, and it only has 2 ingredients. Apples and cinnamon.

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Parmesan Shells with Chicken and Brussles Sprouts

Guys, today marks exactly one month until I depart for my NYC-London-Paris trip. Jeez that was fast. I’ve been shopping up a storm (thanks, account for reminding me I’ve nearly tripled my spending in my clothing category..) and reading up on these fab cities in preparation for this trip. Over this past week, I’ve learned a few things:

  • It’s virtually impossible to find two different pairs of waterproof boots that are comfortable, the right fit, and not completely hideous
  • Trader Joe’s Spiced Cider can cure any bad shopping experience
  • I’m 90% sure I could survive on bread and cheese alone, and plan to do so in Paris. Well, and wine, as a fruit category.
  • One can never add too much cheese to a dish
  • I cannot estimate what 3/4 lb. of Brussels sprouts look like, but using half of the stalk typically works fine
  • If I’m forced to chop red onions, I turn into a hot mess. I cry, my eyes refuse to open, and my vision, once it’s restored, is blurry. Boo, red onions.

Okay, so maybe the last three were facts I learned when making the dish below. Grab a glass of your favorite vino, and start scrolling to see how you can make this tasty dish, too.  Read the rest of this entry