First off, yes I am still very much recovering and no, I probably shouldn’t be blogging–it will be quick, I promise! However, I was so excited when I popped into Michaels yesterday and saw their new “spring” finds that I just had to share–I wanted everything! The mix was a little bit French country, a little bit shabby chic, a whole lot of chalkboard and all definitely my style. Plus, you can always use their weekly 40% off one item coupon (just search michaels coupons on google) and this week, they were also offering 30% off your entire purchase.

I managed to restrain myself and only pick up two things: an adorable mini cloche for my Pismo Beach sand dollars that I carefully transported back from our August trip to Cali and this metal ampersand. A definite must, no?

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And if I had more resources, the rest of this would definitely have made it into my shopping cart.

Happy shopping!

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Update

by on January 14, 2015

Hi all! I just wanted to let you all know that aslolife is not dead, but merely in hibernation as I continue to heal from post concussive syndrome. I will be back as soon as I’m able to!

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Outfit Ideas | Wedding Attire

by on August 21, 2014

Outfit Ideas | Wedding Attire

Outfit Ideas | Wedding Attire

Outfit Ideas | Wedding Attire

Outfit Ideas | Wedding Attire

Outfit Ideas | Wedding Attire

Dress: Target (same style)

Shoes: Payless, old (fun wedgessplurge)

Necklace: Groopdealz (smaller, sunburst)

Clutch: BeeGee Bags (a la this look and this look)

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Fresh Recipes | Pesto Potato Salad

Man, you just really cannot go wrong cooking in the summer!

Although, I do seem like a bit of a broken record these days: fresh CSA veggies + pesto. And repeat! It really is amazing just how versatile those ingredients have been of me this summer–I don’t think I could ever get sick of them!

Fresh Recipes | Pesto Potato Salad

I love this potato salad because even though it does have mayo, it seems super light and easy to eat as a side with any meal. The fresh green beans add the perfect crunch to balance out the softer texture of the eggs and potatoes while the feta cheese just elevates it to a different level. It’s just a bit dressier, fancier than the traditional recipe.

Fresh Recipes | Pesto Potato Salad

Potato salad is also just great to have in the fridge to use as a quick side addition to dinner and lunch. We had it with this sandwich, veggie burgers, and as a snack pretty much any time the fridge was opened. It definitely was a crowd pleaser!

Fresh Recipes | Pesto Potato Salad

Pesto Potato Salad

Makes 4-5 servings

Print recipe!

Ingredients:

1.5 pounds small red potatoes, washed and peeled (about 4 total)

3 hard boiled eggs, peeled

1/2 cup fresh corn kernels

1/2 pound green beans, rinsed and chopped

1/4 cup pesto

1/4 red onion, sliced

2 tablespoons mayonnaise

1/4 cup feta cheese

salt, to taste

pepper, to taste

Steps:

Bring water in a large pot to boil. Add potatoes and continue to boil until soft, about 10 minutes. Drain and set aside.

Meanwhile, place hard boiled eggs in a large bowl and mash using a potato masher or fork. Add potatoes, green beans, and corn, red onion, and mix well.

Mix in the pesto, mayonnaise, and feta cheese, adding salt and pepper to taste.

Refrigerate at least 1 hour, or until ready to serve.

Enjoy!

Time: 30 minutes (about 90 with cooling time)

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California Trip Recap | San Francisco

What a trip! It was so wonderful to be in California for the last week of summer, even if it was a bit of a whirlwind vacation. It’s so easy to get back into the swing of things while we’re there–it just feels like home!

We spent a few days in San Francisco as Jeff was there for a chemistry conference. I took advantage of having my days free to visit family and shop and eat my way through the city, which was pretty much perfection!

California Trip Recap | San Francisco

One of our first stops, as per usual, was the ferry building. I’m obsessed with all of the cute shops and handcrafted, local items. And, of course, we had to have lunch at Mijita overlooking the bay. I had the Mijita quesadilla: Mexico city style fresh masa turn-over with a  mixture of Mexican cheeses, epazote and roasted chiles, fried, topped with salsa and guacamole. 

California Trip Recap | San Francisco

It’s pretty much one of the most amazing creations ever!

California Trip Recap | San Francisco

California Trip Recap | San Francisco

Jeff’s family also came to visit while we were there, so we took a ride on the classic cable cars to Fisherman’s Wharf and Pier 39. We also had a few pre-dinner drinks + snacks at Neptune’s to take in the gorgeous ocean front view of Alcatraz.

California Trip Recap | San Francisco

California Trip Recap | San Francisco

After a few nights in SF, we headed to San Luis Obispo to visit friends and old haunts–stay tuned for an update on Friday!

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Fresh Recipes | Grilled Veggie Panini with Pesto Aioli

Happy Monday, friends! I hope you all had a fabulous weekend!

We’re back from our weeklong visit to California and it’s back to work for the both of us today. I’m hoping to have a trip post up for you tomorrow, but for now, let’s dive into the food, shall we?

This is another creation I made while forced to take it easy around the house while I healed. As always, it seems, I grabbed some fresh pesto I had made earlier in the week out of the freezer and this time, turned it into a little pesto aioli for a fancy lunchtime panini.

Fresh Recipes | Grilled Veggie Panini with Pesto Aioli

I love that this panini is created almost entirely with ingredients from our CSA program–the basil, garlic, squash, tomatoes, and red onion are all local! Plus, I made loaf of country bread in the bread machine (sorta like a sourdough but without the trouble of using a starter), and it was perfect to hold together all of the goodness of this panini.

Fresh Recipes | Grilled Veggie Panini with Pesto Aioli

Since we’ve been gone so much, we opted out of the CSA program for August, but I can’t wait to start up again in September!

Grilled Veggie Panini with Pesto Aioli

Makes 1 panini

Print recipe!

Ingredients:

For the pesto aioli:

1 tablespoon fresh pesto

3 cloves garlic, roasted

1 tablespoon mayonnaise

1 teaspoon lemon juice

salt, to taste

pepper, to taste

For the panini:

2 slices sourdough bread

2-3 slices pepper jack cheese

2 slices tomato

4-5 slices red onion

1 small squash, sliced

olive oil

salt

pepper

Steps:

Combine the pesto, garlic, mayonnaise, and lemon juice in a small bowl and combine, adding salt and pepper to taste.

Meanwhile, heat olive oil in a large frying pan. Place squash in pan and sprinkle with salt and pepper. Coke until done, about 3-4 minutes per side.

Assemble sandwich by spreading pesto aioli on the sourdough and then layering with the squash, pepper jack cheese, tomato, and red onion and top with other slice of sourdough.

Using a panini press and griddle, or panini maker, heat panini until bread is toasted and cheese is melted, about 5-7 minutes total.

Serve immediately and enjoy!

Time: 20 minutes

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