pair-us together...

so i've been looking for a calendar to put up in my office.
and what i really want is flat post-cardy type things.
so i can put them on a bulletin board and hang up other necessary items.

and today i found it...this paris is for lovers calendar.

see, paris and i have an interesting relationship...
for the first 20 some odd years of my life
i always thought, no, was positive
i would HATE paris. just hate it.
and i never had any desire whatsoever to go there.

then, back in 2006, i studied abroad for a summer in edinburg, france.
part of our program was to go to paris for 2 days.
i was not excited. everyone else was.
so we fly on over there...and we get on the metro to go into the city.

and i fell in love.

we had a romantic and quick 2 day affair.
i literally walked all over the city.
i ate SO much food.
i sat at a little cafe and people watched...
we went to the Eiffel tower at night and went up to the top
to see Paris lit up.
i fell so in love with the Arc de Triomphe
that we now have a picture of it hanging in our house.

needless to say, i think i need this.

from here.

yes, we need a little christmas!

from shbug7's etsy site, here.

ok, i know it's a little early to start thinking about christmas.
we haven't even got through my favorite holiday yet.
however, i want this little apron.
how cute is it!
i think i deserve it.
also, we just decided we're hosting LPH's family christmas
at our apartment this year again.
which means a full day in the kitchen with christmas music
and yummy smells...
so the apron could get quite the work out!

p.s. the 20 year old me is freaked out how exciting it is
to me to spend a whole day in the kitchen.

wedding of the century

this makes me so happy.

zucchini beanie chickini

i made this awhile ago, but have saved the recipe to post.
it is super easy, and delicious.

zucchini beanie chickini

ingredients
1 clove garlic, sliced
2 skinless chicken breasts
2 zucchinis, sliced
1 can white beans, drained
1 tomato chopped
black pepper

directions
prepare skillet for cooking and place over medium heat.
cook garlic until browned.
add chicken and cook until brown, about 3 minutes per side.
stir zucchini and white beans into skillet.
cover and cook 5 minutes
scatter tomato over dish, cover and cook 2 minutes.
season with black pepper and serve!

MOM! MEATLOAF!

seriously, this is my mom's meatloaf :)
i think it's the best ever.

sometimes i like to sit on my couch, like will ferrell in wedding crashers

and scream, "mom!!!! the meatloaf!!"

followed by maybe one of my favorite lines from that movie,

"what is she doing in there? i never know what she's doing!"
and, like my dad's daughter that i am,
it makes the best day after sandwiches!

sounds delightful with some mashed potatoes with this nasty weather...

my mom's meatloaf!

ingredients
1 1/2 pounds ground chuck
1 large egg
1 1/2 cups soft bread crumbs
3/4 cup milk
1 envelope onion soup mix

directions
beat egg slightly. stir in well with soup mix, bread crumbs and milk.
let stand about 5 minutes; with a fork, thoroughly mix in the beef.
pack firmly into a loaf form and place into a foil lined baking pan.
bake in preheated 400 degree oven about 45 minutes.

xoxo, jenny

Chuck: It's a facility for the disturbed or addicted.
Blair: You must have your own wing.
Chuck: You don't get nearly enough credit for your wit.

ok. so i have many teenage loves.
twilight. harry potter. britney spears.
but, this is my new one...gossip girl.
and blair and chuck...i'm obsessed...

thanks, holly :)

PUMPkin up your evening

october is by far my favorite month.
i love fall. i love hoodies. i love halloween.
i love colorful leaves.
i love pumpkin spice lattes.
i love pumpkin seeds.
i love the beginning of the holiday season.
i love boots boots boots.
i love scares. i love toboggans.
i love it all!

and as you see, a lot of this includes pumpkin.
so it comes as no surprise that i LOVE these...

Pumpkin Cupcakes
(adapted from David Leite via Smitten Kitchen via That's the Way the Cookie Crumbles)

1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar
⅓ cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 large eggs
½ cup buttermilk mixed with 1 teaspoon vanilla
1¼ cups canned solid-pack pumpkin

1. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.

2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Divide the batter equally between the cups. (They’ll be about ¾ full.) Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

serve with some hot apple cider for that perfect fall feeling :)