Wednesday, August 27, 2014

Hello there...

Y'all....this is Maines. 
He's almost five months old and I am so excited to finally introduce him to you all. He is the sweetest, most darling little boy and I can't wait to share his birth story and his newborn photos. 
But first I wanted to just say hi.

It has been months since I've blogged. We have moved, had intensive design work, and OH! I had a baby too!  So many new exciting things with life and with Poplin & Queen Interiors coming up in the next few weeks and months. With so much going on, something had to give, but I have missed this little blog and all of you so much. So no promises or scheduled post, but when I have something that I think is just too good not to share, I'll be back to share it with you all. 
xoxo

thanks Millie Holloman for the sweet photo of Maines

Thursday, January 9, 2014

Currently Craving: Crispy Autumn Kale Salad

I looked at my instagram profile yesterday and was embarrassed by how much food I've been posting. The hazards of being 7 months pregnant I guess. This salad is too good not to share, especially because it's right on par for all of you that are trying to get back into the healthy swing of things for the New Year. I can't remember where I found it (pinterest is my best bet) but I traced it back to a new favorite blog, How Sweet It Is
This salad is seriously good.

Crispy Autumn Kale Salad

1 Bunch of Kale, torn from stems and torn into pieces
2 teaspoons of olive oil
2 teaspoons of apple cider
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
4 slices thick-cut bacon, chopped
1 shallot, diced
1 clove of garlic, minced
1 sweet potato, diced
1 Honeycrisp apple, diced
1/4 teaspoon cinnamon
2 oz. goat cheese, crumbled
1/4 cup pine nuts
1/4 cup pomegranate arils

Directions:
Preheat oven to 350 degrees F. Place kale in a large bowl and massage olive oil, apple cider, 1/8 teaspoon salt, nutmeg and pepper into for 1-2 minutes. Spread on a baking sheet in a single layer and roast for 10 minutes. Toss well and roast for 5-10 minutes more, until slightly crispy but not golden.
While kale is roasting, heat a skillet over medium heat and add bacon. Cook until crispy and fat is rendered (about 2 minutes), then remove with a slotted spoon and let drain on a paper towel. Add the shallot, garlic, sweet potatoes and apples to the skillet, tossing with remaining salt and cinnamon. You want the sweet potato and apple finely diced, about the same size as the bacon bits and only slightly larger than the pom arils and pine nuts. Cook for 5-6 minutes, stirring occasionally, until soft.
In a small saucepan, add pine nuts and toast over low heat for 5-6 minutes, until golden and fragrant. Set aside.
Combine kale with apples and sweet potatoes, pine nuts, goat cheese and pom arils. I don't find this needs any sort of additional dressing (the kale will not stay crispy) but feel free to add some if you'd like.

Tuesday, January 7, 2014

Wanting

 just be the most perfect shoe for Spring. 


Less than three months until this little boy arrives and I think these would be the most perfect shoes to break out after I have him. 
Don't you agree?