This summer I have been wearing blouses almost every day because they are great on hot days, are very versatile and can easily be dressed up or dressed down. Here are some of my favourite ones:
The start of the school year is slowly approaching, which means summer is almost over. With this in mind, I thought I would do a post on my favourite summer pieces. This summer I have been all about the prep/nautical/floral looks. I simply love timeless, classic pieces that can be mixed and matched. However, I will enjoy incorporating all the summer trends in the fall!
Originally from Montreal, I have always loved poutine and decided to make it tonight for dinner. However, there’s a twist! I will be making it with sweet potatoes. Here’s the recipe!
Ingredients
3 large sweet potatoes
2 tablespoons unsalted butter
2 tablespoons flour
2 large shallots, sliced
1 1/2 tablespoons extra virgin olive
oil
Pinch of sea salt and freshly cracked black
pepper
2 cups organic beef stock
handful parsley, minced
pinch of thyme
pinch of brown sugar
1 litre peanut oil
1 cup cheese curds
Directions
1. Push potatoes through a french fry cutter or hand cut so
that pieces are uniform in size. Soak in ice water for 30 minutes to 1 hour.
2. Heat a pan on medium, melt butter then add flour and whisk
vigorously for about 8 minutes until the roux is amber colored. Remove from the
heat.
3. In another pan, lightly
sauté shallots in olive oil over medium heat for about 1 minute. Add sea salt
and pepper. Deglaze with organic beef stock, add thyme, brown sugar and bring
to a simmer.
4. Whisk in the roux and let reduce on medium low for 15
minutes. Stir in fresh, minced parsley.
5. Strain chilled sweet potato fries and dry them in a salad
spinner. It is important the fries be thoroughly dried before cooking.
6. Heat peanut oil in a heavy pot on medium-high until oil
thermometer reaches 375 degrees F. Fry the potatoes in small batches for 5
minutes, then lay them on a wire rack to drain.
7. Place the fries on a plate, top with cheese curds and
smother with gravy.
Finally indulge and
enjoy!
Last night, my friend and I decided to have a girl’s night in. Hence make a lovely dinner followed by dessert (Oreo truffles!) and a movie. Oh and of course catch up and gossip! The dish that we made was amazing and quite simple to make. Just a quick note: I substituted the leeks for green onions and did not use the chicken stock as my friend is vegetarian. Also, you can make the sauce and breadcrumbs ahead of time and boil the pasta just before you need it.
Ingredients
12 ounces tagliatelle
1/4 cup olive oil
1 tablespoon chopped garlic
1/2 cup fresh breadcrumbs
2 tablespoons chopped parsley
2 leeks, white and light green part only, sliced
1 pound mixed mushrooms, quartered
1 teaspoon grated lemon rind
3 tablespoons lemon juice
1/4 cup chicken stock
1/2 cup packed basil leaves
1 tablespoon extra virgin olive oil
1/4 cup olive oil
1 tablespoon chopped garlic
1/2 cup fresh breadcrumbs
2 tablespoons chopped parsley
2 leeks, white and light green part only, sliced
1 pound mixed mushrooms, quartered
1 teaspoon grated lemon rind
3 tablespoons lemon juice
1/4 cup chicken stock
1/2 cup packed basil leaves
1 tablespoon extra virgin olive oil
Directions
1) Bring
a large pot of salted water to boil and add tagliatelle. Cook according to
package directions or until just al dente. Drain, reserving ¼ cup (50 mL) pasta
cooking water.
2) Heat
1 tbsp (15 mL) olive oil in a small skillet over medium heat. Add 1 tsp (5 mL)
chopped garlic and bread crumbs and sauté until breadcrumbs are crisp, about 2
minutes. Stir in 1 tbsp (15 mL) chopped parsley, season with salt and transfer
to a bowl. Reserve.
3) Heat
remaining 3 tbsp (45 mL) oil in a large skillet over medium-high heat. Add
leeks and sauté for 1 minute or until slightly softened. Add mushrooms and
remaining 2 tsp (10 mL) garlic and cook another 3 minutes or until mushrooms
are limp and exuding some juice. Stir in lemon rind and 2 tbsp (25 mL) lemon
juice. Add stock and basil leaves and cook for 30 seconds or until basil has
just wilted. Season well with salt and pepper.
4) Toss
tagliatelle with mushroom mixture. Stir in reserved pasta cooking water,
remaining 1 tbsp (15 mL) lemon juice, remaining 1 tbsp (15 mL) parsley and
extra virgin olive oil. Toss with breadcrumbs. Divide pasta between 4
individual serving plates and
serve
immediately. Enjoy!
Recipe
was found on foodnetwork website
Get ready for heavenly goodness!
Ingredients:
2
packages of Semi Sweet white Chocolate
Package
of oreos
Philadelphia
Cream Cheese
Directions:
1) Mix/Crush cream cheese and Oreo
cookies in a bowl
2) Place chocolate in a separate bowl
and heat/melt in a microwave
3) Let cool for a bit
4) Using the Oreo and cream cheese mixture,
shape into balls with your hands and place on tray with foil. Then let
rest in the freezer for at least 15 minutes—this will help everything stay
together when you dip them in chocolate.
5) Next, dip the balls in the melted
chocolate and place back on the tray
6) Once complete, place tray in the fridge
for an hour, to allow the chocolate to set.
Enjoy!
Image from Ascot Friday
At only ten years old, this young French girl has already been featured in Paris Vogue and has even walked in a Jean-Paul Gaultier show. There is no doubt about it, Thylane is beautiful.
She is a Child Prodigy.
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[name=Rosalyn Gambhir]
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[description=Rosalyn Gambhir is the gal behind the blog The Staycationer. Whether it's exploring the local food scene with her foodie partner-in-crime or taking in the view from her favourite cafe, Rosalyn is always a tourist, looking for the next exciting adventure within Kingston, Ontario and beyond. The Staycationer allows you to rediscover hidden gems in your very own backyard.]
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