Archive for September, 2011


Jess’ favorite asparagus


steam 1 lb asparagus (currently the ones in the store were pretty thin so it took about 5 minutes)
meanwhile – saute 4 chopped green onions in a lil bit of oil until soft (about 2 minutes) + 1 tsp chili paste, 2 tbs mirin, 1/2 tbs brown sugar, 2 tbs miso paste. mix well and remove from heat.
run asparagus under water to cool, chop into 1″ pieces.
mix completely in sauce and serve anywhere from immediately to allowing to marinate overnight.


need supply co.


yup. not much to say besides.


pearl velo sunday morning ride


pearl velo




so i’m super into manicures lately, which is semi stupid because i’m still at a point where it’s very plausible for me to stick my fingers in rwd’s mouth numerous times a day…BUT i can’t help but 1. use up this last bit of summer for a lil fun like these:

and 2. get anxious for fall and winter parties where i can do it up like these:

…do you have a fav style to do your nails? or do you keep it simple?

a fun way i’ve been mixing it up lately, is just classic solid nails – but my ring finger on each hand (and matching for the toes) a different shade. it’s a much more subtle take to funking it out…


hatch chile chicken bundles


so hatch chiles are all over the sides of the street this time of year and i was determined to find a way to use them and since jevy + case are in town visiting [such a treat!!]…last night we had an impromptu supper club w/ the original crew :)

hatchamole [premade from whole foods], salsa + chips
mexican street corn
hatch chile chicken bundles
grilled peaches w/ lavender honey + ginger ice cream

grocery list serves 6 [i doubled all the below for our crew]:
6 chicken cutlets (both sides still connected to each other)
goat brie cheese (or asedero if you don’t have any cow milk allergies in your group), cut into 6 strips
2 fresh anaheim chiles, cut into 6 strips
1/2 C bread crumbs
1 tbs mexican spices [i mixed taco seasoning + salt free fiesta lime seasoning]
1 bag hatch chiles – hot, peeled + chopped finely
1 clove garlic, chopped/minced
1 yellow onion, chopped
1 large tomato, chopped finely
2 C jack cheese [we used goat jalapeno jack cheese]
6 ears of bi-color corn
chimayo powder
parmesan cheese
2 limes
olive oil

Hatch Chile Chicken Bundles
preheat oven to 350. warm olive oil in skillet over med-high heat, saute anaheim strips until just starting to soften. meanwhile, wash cutlets, keeping both sides in tact. with both sides butterflied open, stuff w/ brie(asedero) slice + softened anaheim slice, fold one cutlet side over and secure close w/ toothpick. mix breadcrumbs w/ mexican seasoning and dredge both sides of chicken bundle. in skillet, add more olive oil and brown both sides of bundles then place on cookie sheet lined w/ foil.

bake for 30-40 mins.

Queso topping:
while baking – saute chopped yellow onion + peeled/chopped hatch chiles in olive oil. when soft, add garlic + tomatoes. saute for another 2-3 minutes. add cheese + stir continuously until melted.

street corn
add corn to water filled pot – once boiling, cook for 6 minutes, covered. remove, plate [i placed on top of extra hatch chile strips] – top w/ drizzle of olive oil, lime juice, sprinkle of chimayo powder, sprinkle of parm cheese.

pour queso sauce over chicken and serve immediately.

[we didn’t get an end photo, because we ate it too quickly, ;) sorry!!]


…srsly. yum.


sweet savannah


savannah is a wild woman and she holds my (+ rwd’s) heart.

her mama is pretty rad as well ;) [+ due w/ bebe 2 in two weeks!!]