(Top – Madewell, Shorts – Madewell, on sale and available here, Shoes – Pierre Hardy for Gap)
I’ve got a full weekend of making lovey birthday faces at my husband coming up. Plans mostly include beach time and ingesting obscenely large amounts of french toast. So I guess just a normal weekend then…
Husbands birthday is coming up this weekend, and it’s got me thinking about romantic breakfasts for two.
Breakfast in bed is one of those things that seems really romantic, but doesn’t actually happen all that often in real life. For starters, if you get up to make breakfast, it sort of ruins the whole “spend the morning in bed having delicious breakfast and lounging” especially if said breakfast takes an hour to make. Once you’ve been up for an hour, you’re up and that’s that, there’s no going back.
So the other day I experimented to see if I could find a quick, simple and delicious recipe that’s perfect for wanting to hop right back in the sack for a lazy morning. Here’s what I came up with…
Miniature German Pancakes
Yields 3 little guys
- 1 Tablespoon butter
- 2 eggs
- 1/3 cup milk
- 1/3 cup flour
- 1/2 teaspoon salt
Preheat the oven to 400°
Husbands, do this for your wives, it will make them want to make out with you.
(Dress – Vintage, Chambray – J. Crew, Jean Jacket – Gap (old), Shoes – Madewell, Necklace – J. Crew)
Miss C and I are headed over to Santana Row for the Madewell opening with our sweet mama. Who’s coming?
In honor of the grand opening of Madewell Santana Row next Tuesday, I’m sporting a couple of my favorite Madewell items!
Are any of you heading to the Madewell grand opening? Cause I’ll be there.
Join me, won’t you?
Here’s some snap shots of this weeks comings and goings-
How sweet are those? Apparently they are called “Weels”, wedge + heel= weels. It’s celebrity mash-up name. They can be yours from Anthropologie.
These Rounded Horn Sunglasses I also had hoped would come home with me, but alas something had to go back-
Maybe I can live through you. You can buy them here.
Then I was at Target, and in this weird little off to the side section by the stationary I found the motha-load. I had never even heard of this company (that probably makes me an ignoramus….have you heard of them??) called Mara Mi. They had so much cute stuff! Strangely I couldn’t find ANY of these things online, but here are some crummy Iphone shots-
We’re still having the occasional cold rainy day around here, and my absolute favorite meal to have on a cold rainy day is Chicken Stew with Biscuits. I use a slight variation of this recipe by Ina Garten.
Here’s the recipe I use (serves about 6):
For the stew:
- 4 boneless chicken breasts
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) salted butter
- 2 cups chopped yellow onions (2 onions)
- 3/4 cup flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
- 1 10-ounce package frozen peas (2 cups)
- 1/2 cup minced fresh parsley
- Kosher salt
- Freshly ground black pepper
For the biscuits:
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/4 pound (1 stick) cold unsalted butter, diced
- 3/4 cup half-and-half
- 1/2 cup chopped fresh parsley
- 1 egg mixed with 1 tablespoon water, for egg wash
Preheat the oven to 350 degrees Fahrenheit. Place the chicken breasts in a baking dish, rub with a generous amount of olive oil, and sprinkle with salt and pepper. Bake until cooked through, approximately 30 minutes. Cube or shred the chicken (whichever you prefer) and set aside.
In a small saucepan, heat the chicken stock and bouillon cubes, until dissolved. In a large saucepan, melt the butter and saute the onions until translucent – about 10-15 minutes. Turn the heat to low and add the flour, stirring constantly for 2 minutes. Add the hot chicken stock to the ingredients in the large pot, and simmer over low heat, stirring constantly until the mixture is thickened. This shouldn’t take more than a minute or two. Add 1 teaspoon salt, 1/2 teaspoon pepper, and the heavy cream. Add the chicken, carrots, peas, and parsley and mix well. Place the stew in a large baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper and bake for 15 minutes at 375 degrees Fahrenheit.
While the stew is baking, make the biscuits! Combine the flour, baking powder, salt, and sugar in an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and mix on low speed. Last but not least, mix in the parsley. Dump your dough out on a board that has been well floured, and roll out to 3/8-inch thick. Cut out circles using a circle cutter if you have one. I don’t, so I use a glass cup turned upside-down, and just flour the edges so the dough doesn’t stick.
Remove the stew from the oven and arrange the biscuits directly on top of the stew. Brush them with egg wash, and bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
Seems like a long process, and it kinda is, but the finished product is totally worth it! Give it a try and let me know what you think!