Sunday, August 30, 2009
Friday, August 28, 2009
Wednesday, August 26, 2009
I have admittedly been absent from this blog -- and for good reason! Matt and Jessica have come to visit and we've been seeing all that Boston has to offer. This includes great restaurants and bakeries, historic sites, and candlepin bowing (more on that some other time). It also means taking a trip to Spectacle Island. This island in Boston Harbor was once shaped like a pair of eye glasses, but after a long history as Boston's trash dump, glue maker, and dirt repository, it has since retained a round shape, no longer resembling spectacles. It has also since been turned into a natural environment with paths and picnic tables. Also, as you can see, there is a great deal of black berries for the picking- or so we presumed. Only a short, cheap, ferry ride away, and we were smelling the sea air and taking in a view of the city from across the bay. I'm excited to explore more islands, and possibly even camp on one. We only have two nights left with our friends, and we are back to being alone and boring, but also rested.
Tuesday, August 18, 2009
Wednesday, August 12, 2009
4 large red bell peppers, halved and seeded
2 teaspoons olive oil
1 small onion, chopped
1/2 pound asparagus, trimmed and cut into one-inch segments
1 small yellow squash, halved lengthwise and sliced into half-moons
1/2 tsp coriander seeds
1/2 tsp cumin
1/2 tsp salt
1 can chopped tomatoes, drained
1 can chickpeas, drained and rinsed
2 tablespoons of the adobo spice (found in the latin american or mexican aisle)
2 1/2 tablespoons finely grated sharp white cheddar
Preheat oven to 350. Coat a small baking dish with cooking spray. Split the peppers in half and clean them out; place them in the baking dish. Roast for 20 minutes.
Bring the quinoa and broth to a boil in a small saucepan; reduce heat and cook until the broth is absorbed, stirring occasionally.
Meanwhile, heat oil in a nonstick skillet. Add onion, asparagus, yellow squash, caraway seeds, cumin, cayenne, adobo spice and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, chickpeas, chipotle and adobo sauce. Add the quinoa into the skillet and toss with the vegetables.
Fill the par-roasted peppers with the quinoa mixture. Top each pepper with 2 teaspoons of grated cheese. Bake 15 minutes
Monday, August 10, 2009
It is such a wonderful feeling to have found the perfect jean. I went to Madewell today on Newbury Street and there I found that elusive wardrobe item. They do exist! I've been on the look out for black denim for sometime and, thanks to the tip from Wicksten, I found them at Madewell. This is an offshoot of J Crew, and I was pleasantly surprised to find they are located in Boston. I was hoping to get their 37s, as they are cheaper, but the Rail Straight cut was so perfect. A bit pricey, but now that we are budgeting, I can save up for more expensive things and not feel bad about it. I am ready to donate all the denim I have that I feel just so so about and start over with Madewell.
Wednesday, August 5, 2009
Well here I am. Back. After landing in Chicago Aaron and boarded a plane to Boston, and the past week I've been occupied with moving in and looking for work. But I feel like we're finally settling in. I had originally planned on blogging through the whole trip, but since I didn't it seems so hard to go back through and update on what we did. All I can say is that I'm so glad I went. A few favorite destinations included Cinque Terre, Chamonix, the Loire Valley and Paris. I didn't expect to love France as much as I did. Currently I can share a Paris picture, but I'm having a hard time accessing the pictures we loaded to an external hard drive, so I'll try and post more later.