Showing your age.

What more proof do you need that I am really 7 on the inside? I so need this.

from Perpetual Kid via Shelterrific

Carbohydrate Friday!

Why use just plain butter? Everything is better with bacon. And cheese.

BACON BLUE CHEESE BUTTER
recipe and image via Steamy Kitchen

1 strip bacon, cut into 3 pieces
1/2 cup unsalted butter (1 stick), softened to room temperature
1/4 cup blue cheese, crumbled
9-inch x 13-inch piece parchment paper

Heat a frying pan over medium-high heat. Add the bacon and cook until crisp (or use your preferred method of bacon cooking). Drain, pat dry and chop the bacon into very fine pieces. Add the bacon, blue cheese crumbles and the butter in a bowl and use a fork to mix well.

Lay the parchment paper flat with the long side facing you. Spoon the butter mixture near the bottom of the paper. Roll the paper up, smoothing out the butter to resemble an even log about 1 1/2-inches in diameter. Try to roll it pretty tight to get rid of any trapped air. Twist the ends of the parchment paper to secure and refrigerate for at least 1 hour until butter is firm. To use, unwrap the parchment paper and cut butter into 1/2-inch circles. Re-wrap remaining butter in parchment paper and refrigerate up to one week.

Makes a perfect topping for a fresh-from-the-grill steak!

Holidays with the in-laws

Here’s a little something to keep you smiling pretty at those obligatory holiday gatherings with your in-laws (okay, maybe it’s just me who needs it). A little stainless steel flask disguised as a Christmas ornament. It even features a flat bottom should you need to put it down at some point. So now you can be the perfect, doting son or daughter in-law when you show up with a present and a smile.

from Urban Outfitters via Badder Homes and Gardens

What up, dog?

Dog lover first, photographer second, Erin Vey is clearly one of the lucky ones who was able to turn her true passion into a job. Initially a portrait photographer she was able to take that skill and put it to good use with her non-human subjects. I wish cats could be so photogenic because she truly captures the spirit of dogs unlike anyone I’ve ever seen. Love it! Love it! Love it!

Rosebuds

Like the mustache trend, I can’t seem to get over the floral pin and hair accessory trend either. I spotted these Rosebud pin corsages from heart of light yesterday on Cup of Joe and absolutely adore them. The holidays around my house are pretty casual. Like jeans and sweatshirts casual. You might even see a pair of sweat pants creep in every now and again too (I know – gasp). But how sweet would one of these little colorful pins be on a cardigan (thanks example photo) with simple pair of jeans and flats. The perfect way to dress up my schlumpy holiday wear, I think. It would be like instant party attire!

My monologue

I’ve never really thought of Taylor Swift one way or the other. But after this, I’ve gotta admit – I kinda dig her.

 

Humunga Stache

Okay, okay, I know the whole mustache trend is getting a little tired, but sadly – I just can’t get enough of it. And this Humunga Stache Dog Chew Toy made me literally laugh out loud. Now if only I had a dog.

via Incredible Things

SDBW

image via Mark Klotz

If you live in Southern California, in or near San Diego – get out your calendar – it’s San Diego Beer Week! More than an actual week, the celebration is a ten-day countywide festival that attracts beer tourism, fosters knowledge, and serves as a showcase for San Diego’s craft beer community. I’m a little late as the event began on Nov. 6, but it goes until the 15th so there’s still time to enjoy some of the 200+ events. Hooray beer!

Carbohydrate Friday!

The holidays are upon us. Time to get fat. Although I’m pretty sure I’ve got a head start. Hurry – you’ve got some catching up to do.

LINGUINE WITH CHICKEN, ARTICHOKES & SUN-DRIED TOMATOES
image & recipe via Confections of a Foodie Bride, adapted from Pioneer Woman

1lb linguine
2 chicken breasts, pounded to even thickness
Sea salt & cracked black pepper
3 Tbsp olive oil, divided
2 Tbsp butter
1/2 medium onion, finely diced
1/2 tsp red pepper flakes
3 cloves garlic, minced
1 14.5 oz can quartered artichoke hearts, drained
1/2 cup sun dried tomatoes, diced
1 can diced tomatoes
1 cup heavy cream
3/4 cup chicken broth, more as needed
1 cup freshly grated Parmesan cheese, plus additional for garnish
2 Tbsp chopped basil, plus additional for garnish
1 Tbsp chopped parsley, plus additional for garnish

 

1. Cook pasta according to package directions. Drain (reserving 1/2 cup pasta water) and place in a large bowl.
2. Heat 1 Tbsp olive oil in a large sauce pan until hot. Liberally salt and pepper the sides of the chicken and place in the pan to sear. Flip when the chicken gets nice and browned, 3-4 minutes each side. Remove chicken from the pan and set aside.
3. Add remaining olive oil and butter to pan. Add onions and red pepper flakes to pan and cook until the onions are translucent, stirring to scrape up any browned bits on the bottom of the pan. Add garlic and cook for another minute.
4. Slice the chicken breasts into strips. Add chicken, artichoke hearts, sun-dried tomatoes, and crushed tomatoes to the pan. Stir and cook for 8-10 minutes. Reduce heat to low and stir in cream and chicken broth. Add salt and pepper to taste. Cook until heated through, and then remove from heat.
5. Pour sauce over the top of the pasta. Toss with the Parmesan, basil, and parsley until coated. Add a couple of splashes of pasta water – or if you forget to reserve it, some chicken broth – if you need to thin the sauce a bit.

Particularly memorable customers.

This is one for all the service industry people. If you have ever worked in a restaurant, retail setting or other service-related industry, you will get a kick out of this. We have all come across that super special customer at one time or another who is simply unforgettable, which could have been for any number of reasons. And you know that old staple of service-related jobs, “The customer is always right.” Yeah, we know that’s not true.

Not Always Right is a collection of quotes from these particularly memorable customers. The folks behind Not Always Right believe that while customers deserve to be treated right, so do the employees and the other folks that serve them. Not Always Right is about leveling the playing field for those of us who toil and sweat every day trying to juggle demanding customers and often unreasonable corporate expectations. At the end of the day, it’s about remembering that whether we’re a customer or an employee, we’re all human, foibles and all.

Check out some of the quotes from the site:

Just for the record – I’m pretty sure I’ve had that last customer. At multiple jobs. God help me that I never have to wait tables again!