yummy

These look unreal, and might be my next baking endeavor. I have recently found this site, Distillate, which is an Australian design/cooking/fashion blog. Everything on it make me want to move to Australia.

paella

This is the second time I've made this delicious paella that I found on AllRecipes, and modified to pescaterianism. It's amazing, and a little spicy. Pair it with New Belgium beer.

INGREDIENTS (serves 8)

• 2 tablespoons olive oil
• 1 tablespoon paprika
• 2 teaspoons dried oregano
• salt and black pepper to taste
• 2 tablespoons olive oil, divided
• 3 cloves garlic, crushed
• 1 teaspoon crushed red pepper flakes
• 2 cups uncooked short-grain white rice
• 1 pinch saffron threads
• 1 bay leaf
• 1/2 bunch Italian flat leaf parsley, chopped
• 1 quart chicken stock or vegetable stock
  
• 2 lemons, zested (or 1 teaspoon lemon pepper
  
• 2 tablespoons olive oil
• 1 Spanish onion, chopped
• 1 red bell pepper, coarsely chopped
• 1 pound soy chorizo sausage (Trader Joe's)
  
• 1 pound shrimp, peeled and deveined
  

DIRECTIONS

1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in shrimp to coat. Cover, and refrigerate.

2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.

3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.

4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

atomic!

I found this blog called East Nashville Atomic, which loves mid-century ranch houses. I love it not only for the fact that they're in my old neighborhood, but because they do cool DIY stuff like this.
Please teach me your ways, ENA.
Expect an update on sour cream chocolate cake in the near future. I have great memories of this from growing up, and the fact that the one time I handled most of the baking of it, it was the lightest and fluffiest the cake had turned out to date (and we made it several times per year).
Also, perhaps you noticed the header is new. It's my first foray into CS4, so expect even better things in the coming weeks.
If you're new to my site, please subscribe, because a giveaway is coming soon, and I wouldn't want you to miss it!

a thing for whales

I've had a thing for whales lately. Okay, not just lately. The whale thing started with this skirt:
















I bought it in college at a resale store, and no one else I knew liked it. That's okay, I was also the only person I knew who was buying clothes off eBay, and look who's laughing now...or whatever.

I don't know how whales came to define preppiness, but they're there, from the iconic Vineyard Vines whale to all the JCrew whales.

So anyway, it seems to me that whales have been making a comeback in my life. For example, Patagonia. Also, I think the Twitter Fail Whale is just about the cutest thing ever, and I get the giggles every time I see it. I saw this amazing whale chalkboard posted over at ISuwannee, and I feel like it's telling me something. Something like "buy me."