right now

I finally get to start a new project and it's all for me! I'm planning on making Abalone, a short sleeved cardigan. The yarn is Mirasol Cotatani which I got at a great discount. 

I saw this list on Amy Tan's blog and thought it was a lot of fun! Here's my take on it!

listening: GLEE Showstoppers

eating: salad, rosemary fries & beer

drinking: beer (duh!)

wearing: shorts & a t-shirt

feeling: like I accomplished a lot today

weather: clear, cold with a little bit of wind

wanting: something sweet, anything with chocolate

needing: a massage & facial

thinking: I should probably hit the scrapping table while I have chance

enjoying: all the cooking I've done this weekend

wondering: what is coming week will have to offer

Now it's your turn!

Have great week!

summertime

In my book summers are synonymous with potlucks. Laidback and relaxing afternoons spent with family. Laughing. Telling stories. Enjoying life.

My go-to dish to share at a potluck is a super easy Tuscan Bean Dip with pita chips. The dip itself is made in a food processor or blender. The pita chips are baked, however, you could buy premade pita chips.

Looking forward to a long summer of good food and good times!

White Bean Dip with Pita Chips
Everyday Italian, Giada Delaurentis (c) 2005

4 pita breads, split horizontally in half
2 tablespoons plus 1/3 cup olive oil
1 teaspoon dried oregano
1-1/2 teaspoons salt, plus more to taste
1-1/4 teaspoons freshly ground black pepper, plus more to taste
1 (15-ounce) can cannellini beans, drained and rinsed
1/4 cup (loosely packed) Italian parsley
2 tablespoons fresh lemon
1 garlic cloves (I usually add a couple more)

In a food processor or blender, combine beans, parsley, lemon juice, garlic, and the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pulse the mixture until coarsely chopped. Gradually add 1/3 cup of olive oil as the machine is running until mixture is creamy. Season with salt and pepper to taste.

Preheat the oven to 400 degrees. Cut each pita half into 8 wedges (I use the smaller pitas from Trader Joes and cut the halves into thirds). Mix 2 tablespoons of olive oil and dried oregano. Brush the wedges with the olive oil mixture and sprinkle with salt and pepper. Bake for 12 minutes or until crisp and golden.

Both the bean puree and pita chips can be made 1 day ahead.

Bon appetit!

best.burgers.EVER.

When working on a trial in Washington, D.C. a couple years ago, a co-worker introduced me to Five Guys Burgers & Fries. It was love at first bite. How can you not love two patties, your choice of toppings, and super yummy fries? So about a week ago, I noticed what I thought looked like a Five Guys Burgers and Fries sign at a local mall. Curious, I made the nearest U-turn and doubled back. And to my extreme delight (which is an understatement) it was Five Guys!

So in between errands on Saturday I dragged Jay there to overindulge.  And it was so worth it!

running for life & lupus

In a fitting way to end Lupus Awareness month, I woke up bright and early yesterday to run in the Lupus Foundation of Northern California's Annual Run and Walk for Lupus. The weather was gorgeous with clear blue skies and sunshine, though it was a little on the hot side for nine o'clock in the morning. I'm not a fast runner by any means, but I think I did quite decently for myself, finishing in 37 minutes and 32 seconds (still far better than my time last year).

Every year it overwhelmes me to see how many people support LFNC and their mission. I benefited from the services of LFNC (then known as the Bay Area Lupus Foundation) when I was first diagnosed with lupus in the form of books and information. At the time, I could not easily find current information on lupus. That book (which I still have) changed my outlook on the rest of my life. I thought that lupus was a death sentence and the book showed me that it absolutely was not.

I've been living with lupus for 15 years and I'm a prime example that a diagnosis is not the end of the world. I count my blessings everyday that my lupus is, for the most part, under control and that I can live a semi-normal life. I do have days when I am fatigued or my joints are swollen, but they are few and far between. And over the years I have learned what works and what doesn't work for me. I wish everyday that I didn't have to live with lupus, that I didn't have this extra challenge. But I am grateful for everyday that I have.

hawaii

I am having a difficult time reconciling in my mind that it June. I think, however, that I probably had a harder time believing last month was May given the totally ridiculous weather. Obviously, the highlight of May was our week in Hawaii visiting family and relaxing! Jay & I got out of Honolulu and spent a few days on the Big Island. We stayed at a resort which, for whatever reason, was practically deserted. Big plus for us; less hustle & bustle, more lounging. And for the first time, I didn't bring a book for poolside reading forcing me to actually get into the pool or lagoon to cool off. I had fun, but I think I missed out on a lot because I'm just not comfortable swimming.

We also did quite a bit of eating. A big part of being home for me is eating. There is something so comforting about the food I grew up eating. Every trip I look forward to getting a taste of the gastronomic abundance: poke, plate lunches, anything from Zippy's, Leonard's Malasadas, Garlic chicken from Mitzu-ken, Hawaiian food from Helena's, Chocolate Haupia Pie from Ted's Bakery. My stomach aches just thinking about it.