b & b wine pub

Yesterday I met a friend for lunch at the b & b wine pub in NYC. It’s a cute little wine bar located in SoHo with the most amazing lunch menu. (Seriously, they have the best lasagna I’ve ever had in my life.) I was in love with it’s dark Ralph Lauren-esque decor and couldn’t help but snap a few photos with my iPhone. I apologize for the quality, I tried taking them quickly so I didn’t look like a creeper. Definitely check this place out if you’re in the area!

B&B Wine Pub - SoHo NYC

B&B Wine Pub - SoHo NYC

dangerous things to do before a dress fitting

This weekend was a casual one. I started a new freelance design job last week so I was excited to start the weekend with Ryan. We had his nephews over Friday night so my future in-laws could have a date night. Instead of ordering take out, I thought it’d be fun to make personal pizzas and the boys were beyond excited. (They even stirred and tasted the homemade sauce like a little old Italian grandmother.) Instead of making our own dough, I took a shortcut and picked up some dough at our local favorite pizza place and topped it with the usual toppings. #1 dangerous thing to do a week before a dress fitting.

On Saturday we took along my parents to our cake tasting. Since I’m the baby and my dad has become (very) emotional about me getting married, I thought it’d be nice to ask them along. We pretty much new what we filling we wanted, but I wanted to taste most of them anyway just to be sure.  #2 dangeous thing to do a week before a dress fitting.

With the weather being so cold lately, I’ve been ravenous. Maybe it’s stress eating, maybe it’s not. On Saturday night, I was craving french onion soup from the restaurant where we’re hosting our rehearsal dinner. It is the very best soup I’ve ever had. (We even took one home for lunch the next day!) #3 dangerous thing to do a week before a dress fitting.

Now it’s crunch time. Literally.

tilapia with corn and tomato salsa

Tilapia with Corn and Tomato Salsa Recipe

Being that the wedding is less than 3 months away, Ryan and I have just realized that we need to eat healthier for our beach bodies. The “big day” felt like it was so far away that we kept thinking, “I’ll work out tomorrow” or “I’ll start eating healthy on Monday”. Tonight I decided to tackle my new years cooking resolution with this recipe and it left us feeling full and satisfied. The fish is full of subtle spicy flavor that speaks to the sweetness of the crunchy veggies. Did I mention that it takes less than 10 minutes to make?

Blackened Tilapia

1/2 teaspoon thyme
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon red cayenne pepper
1/4 teaspoon salt
2 tilapia filets
2 teaspoons olive oil

Sauteed Corn and Cherry Tomato Salsa

1 teaspoon olive oil
1 tablespoon butter
1 garlic clove, minced
2 cups corn (either canned or fresh off the cob)
1 cup cherry tomatoes, quarted (about 15)
about 1/3 cup chopped green pepper
about 1/3 cup chopped red onion
salt and pepper to taste

1. Mix tilapia spice mixture in a bowl, and sprinkle over both sides of filets. In a 12″ frying pan, heat 2 teaspoons olive oil and fry for 3 minutes on each side.

2. While the tilapia is cooking, heat 1 teaspoon oil and 1 teaspoon butter in a seperate frying pan. Add garlic, onions, and pepper and sauté until softened, about 2-3 minutes. Add the corn and sauté until heated through. Add the tomatoes and cook about 1 minute until they are softened.

3. Enjoy by adding salsa on top of tilapia filets!

florentine stuffed mushrooms

I still can’t believe that Thanksgiving is over and the holiday season has officially started. On Thursday I made these appetizing stuffed mushrooms in between stuffing the Turkey and sips of red wine. They are absolutely delicious and they are definitely being added to my recipe book. (I’d recommend doubling the salt and adding some shredded parmesan cheese on the top.)

Florentine Stuffed Mushroom

(image via real simple, since Ryan devoured them before I had a chance to take a photo.)

honey mustard pork roast

Now that it’s getting cooler, I’ve been cooking heartier homey suppers. (I’m going to try and use this word more often.) I saw this recipe last week and had to try it. The pork roast is filled with flavor and wrapped with the crispiest, most delicious bacon. (I need to add more next time!) I served it with a side of fresh green beans and roasted potatoes. (We were too hungry to take any better photos.)

WE WOULD LOVE TO HEAR ABOUT YOUR DESIGN PROJECT!