Balsamic Asparagus + Tomatoes

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My dad bought a Corvette.

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Do y’all’s dads do this crap? Just rub their success in your face?

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Perhaps you’ve wondered about the creepy guy under the pseudonym, Junior Loinman, who is always spouting negativity or posting, “Where’s the meat?!” in the comments section of every blog post I’ve ever written. Have no fear – it’s just my father.

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Dude texts me the other day and is all, “Hey, come by later. I got a corvette.” And I’m all, “Hey, did that come out of my inheritance fund?” I mean, throw me a bone here. I’m a young newlywed. I have needs. Buy ME something for a change.

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But I do look pretty cute riding shotgun in a ‘vette so I’ll allow him to keep it.

 

 

Time: 35 minutes (prep + cooking) | Serves: 3-4 as a side

Ingredients:

  • 1 bundle of asparagus, rinsed + trimmed
  • 1 pint of cherry tomatoes, rinsed
  • 1/2 cup of balsamic vinegar
  • 1 tbsp. of olive oil
  • S+P, to taste
  • 2 tbsp. of parmesan cheese, grated

How to:

  • Preheat oven to 400 degrees
  • On a lined baking, sheet arrange asparagus + tomatoes in an even layer
  • Drizzle with olive oil + S+P
  • Bake for 20-25 minutes
  • Meanwhile, heat balsamic in a sauce pan over low heat
  • Reduce for 4-6 minutes
  • Drizzle reduction over
  • Slap sweetie with limp asparagus until he faints + you can run away with all of the food

Cranberry + Pecan Salad

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My daddy-o just spent the weekend with us.

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I forget how humbling it is to be ridiculed by loved ones.

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He is one of the few people who can tell me I look fugly & I’m like, “Yeah, you’re probably right.” Moms just can’t do that – especially with daughters. We take that ish so personally from moms. “You don’t like my sweater – YOU DON’T LIKE ME!” Same comment from a dad & it’s, “Wow I am so blessed that this flesh & blood of mine has such great fashion sense.”

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However, dads are also the neediest creatures to exist. I pour him a warm cup of coffee & he’s all, “I need cream & sugar.” I remind him of his heart condition & refuse to serve him anything besides black coffee under my roof. He then convinces my impressionable husband to run to the local Starbucks & steal a bunch of sugar packets. Like, the lengths that dads will go to defy their children.

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He’s also “dropped” a playlist on Spotify called “WestCoastThang” & I believe he is more proud of that than he is of me.

 

 

Time: 20 minutes (prep + cooking) | Serves: 4

Ingredients:

  • 1 bag of arugula
  • 2 cups of pecans
  • 1 cup of dried cranberries
  • 6 oz. of goat cheese
  • 1 cup of olive oil
  • 1/2 cup of balsamic vinegar
  • 1 tbsp. of garlic, minced
  • 1 tsp. of dried basil
  • 1 tsp. of oregano
  • 1 tbsp. of brown sugar
  • S+P, to taste

How to:

  • Heat a skillet over low-medium heat
  • Add pecans + cook stirring constantly, for 6-7minutes
  • In a bowl, combine olive oil + balsamic vinegar + garlic + basil + oregano + brown sugar + S+P
  • In a large serving bowl, combine arugula + toasted pecans + cranberries + goat cheese + some of the dressing
  • Serve room temp or chilled
  • Eat every bite because ruffage is healthy

Sausage + Fennel Pasta

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I’m back – no, really, I mean it this time.

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Gallivanting all across this great country has just about taken it all out of me. Including all of my daggum dough.

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They opened a new H&M at home & my mother & I went ballistic. We were there as soon as they opened & it was one of those shopping trips where there were so many things traipsed over my arms that my twigs just about snapped off. The best feeling.

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I don’t have any shopping buddies here so getting to shop with my mom is like Christmas Eve & my 5th birthday party wrapped all in one. When I was little, I used to love carrying all of the shopping bags because I thought it made us look rich. Like, don’t tell me to consolidate said bags either. No, no, the more bags, the more wealth. & we looked like billionaires this weekend – it was so fabulous.

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& I was supes sad to leave so she bought me shoes, a skirt, some sweaters & a t-shirt with roller blades on them. Success!

 

Time: 30 minutes (prep + cooking) | Serves: 4

Ingredients:

  • 1 package of pasta
  • 1 fennel bulb, sliced thin
  • 1 cup of grape tomatoes, rinsed
  • 1 lb. of hot italian sausage
  • 1 tbsp. of butter
  • 1 tbsp. of garlic, minced
  • 1 tsp. of crushed red pepper
  • Parmesan cheese, if you so choose
  • S+P, to taste

How to:

  • Cook pasta to al dente, drain
  • Meanwhile, heat a large skillet over medium heat
  • Add sausage + cook until done, set aside on a paper towel-lined plate
  • Add fennel + S+P to the skillet, cook for 3-4 minutes
  • Add garlic, cook another minute
  • Add tomatoes + S+P + crushed red pepper, cook until soft + starting to burst
  • Add the sausage back in + stir
  • Add butter to warm pot the pasta was cooked in
  • Add the pasta + sausage mix into the pot with S+P, combine well
  • Serve hot
  • Drown in pot of leftovers