Austin, Part 1

After spending the last few months cooped up in the library (day after day after day...) preparing for finals, I was so excited when my friend asked me if I wanted to take a road trip to Texas with her. I'd been dying to go to Austin for ages, and it was the perfect escape after all those weeks of hitting the books. We packed up her car and headed out for what we expected to be an insanely long road trip, but we somehow managed to talk the entire way, which made the time fly by. I had the greatest weekend, and as per usual, I ate my way through the entire city.

We had to do some school work while we were there, but we rewarded ourselves with burgers from Hopdoddy afterwards--after being a vegetarian for nearly a decade, I feel like I'm making up for lost time with the amount of burgers I consume these days. I custom-made mine off of their amazing menu and it was delicious. 

Lucy's lamb burger was amazing too 

Our burger feast was followed by an afternoon of stand-up paddle boarding, which was so fun. Our arms were so sore the next day, but the views of the city from river were gorgeous.

We had dinner at Paul Qui's East Side King establishment, Hole in the Wall. I love Top Chef, so I was crazy excited about this one. The restaurant itself was amazingly grungy, and the Pork Belly Buns and Beet Fries were probably my favorite meal of the trip. All the pictures I snapped are really dark, but I highly recommend a stop here--go with an empty stomach so you can try everything!

After sleeping off a crazy night out on 6th street (which I capped off with Kimchi Fries from Chi'Lantro--remember when I said I ate my way through Austin? I meant that in the most literal sense. But these fries were spicy, and delicious, and I regret NOTHING) I dragged Lucy to the Austin farmers market. I'm a sucker for a good farmers market and this one was amazing--so much delicious and fresh food, lots of people milling around, and sunshine warming our shoulders. It was heavenly.

migas for breakfast. 

After our farmers market adventure, we headed off for a day of sight seeing.

While we were cooling off at Barton Springs, I decided that I'm pretty much obsessed with Austin. It meets all my criteria for city love: amazing food everywhere you turn, a good farmer's market, live music & a great art/creative scene, and its a social city--people get out and enjoy the day at parks and cafes. AND its got a river running right through it. What more could a girl ask for?

part II to come!

Color Run

Just before finals, my friends and I decided to run in the Color Run. We missed it the first time around in the fall, and even though it was cloudy and cold, we made our way over to LP Field and got ready to race through the city. While the run is a 5K, its not timed or competitive--the purpose is more to jog slowly through each color station so that you can get covered in as much pigment as possible. 

Just in case you don't get enough color during the run, there is essentially a color-rave after the race. We all jammed out to the DJ while the Color Run staff threw pigment into the crowd. It smelled so weird and literally got into my eyes, mouth, up my nose, and just about every other awkward nook of my body, but it was so much fun. 

After days of being cooped up in the library, it felt so good to just be loud and obnoxious and enjoy the morning. 

Even if you hate running, if you like wearing costumes, dancing, and looking like a rainbow exploded all over you, I suggest signing up! Lots of people walk it and its more about having fun rather than setting a good time.

literally covered in pigment with the runicorn.

Iron Forks

A few weeks back, I won tickets to Nashville's Iron Fork's Competition at my school's silent auction. Its our little city's version of Iron Chef, and as an avid food lover, I pounced the second I saw those tickets. We spent the evening watching local chefs go head to head with a mystery ingredient and indulging in all the Nashville restaurants that lined the room with samples for everyone to try. 

I quite literally ate one of everything--every restaurant just outdid itself.

The pulled pork + fruit puree combo + crunchy chips made for some of the best nachos ever.

After eating my way through the venue, it was time to watch the chefs get to work! The secret ingredient was maple syrup, and it was so much fun to watch the chefs scheme with each other and figure out how to serve it up for the judges.

We got lucky and ended up standing next to Chef Jamie Watson (of Cafe Fundamental) as he was plating his food. He let us munch on his leftover bits that didn't make the plate and holy.deliciousness.  Since I'm sure every other chef's plate tasted just as amazing, I think its fair to say the judges had quite an enjoyable evening. 

It was pretty much a [foodie] dream--I left so uncomfortably full and ridiculously happy. Success.

Roasted Strawberry Cheesecake Bars

The first dessert I ever learned to make on my own was an Oreo Cheesecake. I felt so proud using my mom's spring form, crushing those little sandwich cookies into a delicious chocolate crust. I'm pretty sure the sense of accomplishment I felt after I tasted a delicious bite of my very own creation was a huge catalyst in my love for baking, which has (thankfully) matured to goodies beyond Oreo cookies. (but seriously, Oreos are delicious. Especially Parent-Trap style with peanut butter).

I've built on that first cheesecake recipe I learned to make and have come up with countless variations, but this is one of my favorites. I made these for my friend's birthday and they were a nice change-up from the usual cupcakes. Plus, they include roasted strawberries. ENOUGH SAID. 

***

Roasted Strawberry Cheesecake Bars

Strawberries:

1 pound of strawberries

1/2 Tbsp olive oil

1 Tbsp Maple Syrup

1 Tbsp Honey

2 tsp Balsamic Vinegar

Cheesecake

1 1/2 sleeves of graham cracker cookies (depending on how thick you'd like your crust(

1 stick of butter, melted

1 tsp vanilla

3 8-ounce packages of cream cheese (I used 2 full fat and one reduced fat), softened

4 whole eggs

1 cup sugar

1/2 sour cream

***

Begin by pre-heating your oven to 350 degrees

In a bowl, whisk together the olive oil, maple syrup, honey, and balsamic vinegar

Hull your strawberries and slice them into small bite size pieces and dump them into the bowl

Stir everything so that your strawberries are coated

Pour into a single layer on a cookie sheet (aluminum foil is recommended..things get sticky) and roast for about 30min or so, until everything is thick and bubbly and your strawberries are puffy and have a bit of color on them.

While that roasts, crush all of your graham crackers into a fine crumb with a food processor. 

Add the vanilla and butter, and pulse until everything is combined.

Press into a baking dish--the size varies with how much of a crust to cheesecake ratio you would like. I used a 9-inch baking dish for 50/50 ratio.

In a bowl, beat together your cream cheese and sugar until smooth 

Add the eggs one at a time and beat until combined. 

Finally, add the sour cream and mix again.

Pour the cheesecake into the crust

Take your strawberries out of the oven and pour them and all the juice from the tray on top of your cheesecake. Use a knife to marble them throughout your cheesecake batter.

Bake your cheesecake for about 45 min to an hour, until a toothpick comes out clean. Once your cheesecake is done, turn off the oven and leave the cheesecake sitting in there for 10 minutes.

Let it cool completely before slicing into bars, and then stick in the fridge to firm up before serving. 

drool.

Snapshots

Snapshots from February & the last few days of March:

A fruit and cheese spread while we watch episodes of New Girl (Jess & Nick--be still my heart.) Although we try to be classy, we're using Christmas plates. Long after December. On our shattered coffee table. One day we will be real adults. 

Snow came to Nashville! While I realize this is pretty much just a dusting, its still beautiful.

Oh hey books.

And laptop. Why do you own me?

Wine Down Wednesday at Music City Flats with the girls. Wine tasting + flatbread makes for the perfect midweek pick me up.

This was me & my friends' Valentines Day. Not pictured: giant beer and bruised egos.



Gourmet grilled cheese from the Grilled Cheeserie. HOLY DELICIOUSNESS.

We celebrated a 24th birthday with salted caramel cupcakes with chocolate bourbon frosting and candied bacon. Gluttony & extravagance are simply not part of our vocabulary.

Please hurry up, spring. For once in my life, I want warm weather for sundresses, picnics, and brunch on patios.

Treating myself to my all time favorite Nashville place: Jeni's. Toasted Coconut + Roxbury Road was probably the best way for my spring break to end (welp)

17 years

My baby sister turned 17 years old this weekend. 

{one day they'll spell your name right. maybe.}

As she enters the years of college applications and driver's license freedom, I can't help but remember the little pig-tailed nag she used to be as a kid. I'm so proud of you Tanja--keep being your awesome self, and I hope this coming year will be full of incredible adventures, laughter, and plenty of Kinder chocolates. I love you endlessly.

The Cookie Lover's Cookie

While being indecisive may not be the best attribute, indecision led me to these cookies, and I must say--I am forever grateful.

They're a peanut-butter and oatmeal and chocolate chip concoction that fulfills every cookie dream, and my roommate and I couldn't stop eating them. Go make them right this second, and eat one warm with a cup of tea or some hot chocolate while you swoon; repeat as often as necessary.

***

The Cookie Lover's Cookie

makes 12 cookies

1 stick of butter, melted

1/2 cup white granulated sugar

1/3 cup brown sugar; packed

1 egg

1/2 tsp vanilla

1 cup all purpose flour

1 cup oats

1/2 tsp salt

1/2 tsp baking soda

2 heaping tbsp peanut butter

1/3 cup semi-sweet chocolate chips

* * *

Preheat your oven to 350F.

In a bowl, sift together your flour, salt, and baking soda. Toss in your oats, and set it aside.

In a separate bowl, cream together the butter, brown sugar, white sugar, egg, and vanilla until its creamy and delicious. Add in your peanut butter, and mix until combined.

Add your dry mixture to your wet mixture in three batches, and keep mixing until everything is combined.

Fold in your chocolate chips.

Take out roughly 1 or 2 tablespoons of dough and roll into a ball.

Place the balls on your cookie sheet, and flatten them just a little. Keep a decent distance between them since the cookies spread out a bit as they bake.

Bake for about 8-10 minutes, until golden brown on the edges but still soft in the middle.

Let them cool for 10 minutes before transferring off the cookie sheet.

Va Va Voom

After spending countless years straightening and flattening and mussing, I have found myself abandoning slick straight locks in favor of bombshell voluminous hair. It just looks so flirty and feminine--paired with dark skinnies, loafers, and a cozy cashmere sweater, hair like this would still make you feel like a million dollars. Someone please teach me how to use a blowdryer. asap.