Hello!  I made this recipe back in April and I loved it so much.  This is the link to the Crispy Brussels Sprouts Tartine with Caramelized Onions from How Sweet Eats website.



The Lodge at Welch Allyn

I attended a group tasting for my friend who is getting married at The Lodge at Welch Allyn. The venue is located in Skaneateles, NY.


We walk in and before us is this gorgeous table and center piece with names and table numbers. I really loved the table cloth, it looks like flower peddles. The entry was very impressive. You keep going and you have two large sets of stairs going down to where the tables and dance floor etc are.


This is the view from upstairs.


The tables.

The Hors D’oeuvres were served from 5-6 PM and I made SURE I tried everything.


The first thing I tried, ended up being my favorite hor d’oeuvre of the night!  The macaroni and cheese station.  They offered BLT Mac and Cheese with Pancetta, Arugula and Sundried Tomatoes… and the Black and Blue Steak Mac and Cheese.  To my surprise I LOVED the Black and Blue Steak Mac and Cheese more than the BLT… and I really LOVED IT.  It was sooo good.  And served in a martini glass, so fun!


This was some of the hummus, pita chips, crackers, chips, spinach and artichoke dip, creole shrimp dip… all very good.


Cheese Fondue, vegtables with gorgonzola dip, focaccia bread with hot tomato oil etc… I loved all the fresh vegtables and gorgonzola dip… not totally impressed with the fondue… something too communal about fondue at weddings.


This was the scallop small plate station.  It was a pan seared scallop with corn pudding, wilted spinach, tomato garlic jam and balsamic… this was really fancy looking, and took a lot of effort to prepare.  The scallop was gigantic.  Buttt I think we all agreed… just give me a bit size bacon wrapped scallop and I am satisified, this was over the top for me.


The slider station.  BBQ prok slider with jalapeno coleslaw served on a cheddar biscuit… this was so good!!  But it took like an entire minute for him to prepare 1 (to be fair they were very carefully made) – but people had to wait a while to get one.  They were VERY good though.  On the other side was the Blue Cheese scallion infused slider with mixed greens and chipotle mayo on a pretzel role… this had a big slice of cheese on it which was good, but not melted – which is okay… the pretzel roll also was just room temperature – These were both very good… I just feel like I would rather save room for more coconut shrimp.

Other hors d’oeuvres I tried… bang bang chicken bites (I was dying to try these)… they were hard to find, I had to basically stalk the kitchen doors – when I had them I was only 50% satisfied, they were amazing, but they were cold.  The beef tenderloin on a crostini topped with spinach gorgonzola and balsamic glaze, very good.  Coconut shrimp ALWAYS a fav (their shrimp were HUGE).  Then the interesting vegetarian hor d’oeuves option, endive cups with beets, pecans, goat cheese and port reduction, they were good… I just feel like most of your guest will be confused by them… like do I eat this thing? or just the food off it it?  I understood though?  Maybe I am not giving people enough credit to figure it out.

Unfortunately I didn’t take pictures of the entrees and salads!  (I AM SO MAD I DIDNT)

The salads.  We tried “the lodge” – mesculin and spinach blend, raspberries, candied walnuts, poin reyes blue cheese and balsamic vinaigrette.  The raspberries were fun, normally it’s strawberries.  This was good.  Then we tried the Caprese – which I was expecting big mozzarella and tomato… but it was lettuce, with cherry tomattoes, and mozzarella balls.  This was okay.

For the Entrees we had… The center cut 8 oz fliet with a sweet paprika blend and smoked tomato bordelaise…. oh my god this fliet was huge and cooked medium rare (at least that’s what I think, which is what I like)… it was so good.  Then we had the maple mustard glazed airline chicken breast, with brown sugar sweet potatoes, and carrot ribbons….  chicken was good, sweet potatoes amazing… we all hated that airline was in the name… it just made us think of airplane food.  Then we had the vegtable lasagna roll ups… eh ok… at that point I was like where is the desert, and I can’t move.



They had a smore station… fire roasted marshmellows, chocolate fondue with assorted toppings and sauces.


Mini ice cream cones… I felt like these would be amazing while on the dance floor take a break for a mini cone and chug some wine and then get back to it.  So refreshing and perfect size for extra small toddler.


The chocolate chip cookie cups with white russians… this is what we were all waiting for… how was it going to work?  the cups were lined with some chocolate… it was so fancy coming out and impressive… the white russians were cold and delicious… the chocolate chip cups… they were a little hard but I guess you’d expect that.


There were these cup cakes.


There was a bread pudding and white russian duo – which was deep fried bread pudding with assorted sauces and whipped cream – with a mini white russian on the side.  I LOVED THIS… i could eat those deep fried bread pudding things ALL DAY LONG they were so so good.


I didn’t read the complete invite so I didn’t realize there was going to be FIREWORKS!!!!!! WHATTTTTTTTTTTTTTTT!!!!!!  I was so impressed I couldnt believe it… fireworks for me?  (haha not me, but the tasting)… it was amazing, and each wedding includes the fireworks (at least I think that’s how it works)… so so so memorable and fun!  Love it!


But it’s not overrrrrrr… on your way out you can pick up Fried Chicken, Cheese and Egg on a Biscuit all wrapped up for you in tin foil… This was THE BEST idea ever… the late night snack station!  Not that I am ever still hungry when I leave a wedding… but I took this and put it in my fridge when i got home and had it for breakfast and I was like YES YES YES!!!  Very nice!

Overall I was super impressed with The Lodge and that they put on this tasting event.  So fun!


Friday Letters

Friday letters

Dear Friday?, it’s Friday?  I am so confused what day it is.

Dear fitbit steps, I NEVER do this bad… it’s already 4:30 PM and I don’t even have 3,000 steps?  HOW!?

Dear NF, you are one party animal.  Seriously.  Idk how we’ll get back on track for Monday.

Dear Thursday night Black Friday Shopping, I tried you out this year… it wasn’t that bad.

Dear food, My body doesn’t have enough room for more of you but I WANT you.

Dear forced air heat, you’re drying me out.

Dear car, I love you… but I am sure not used to driving you in the snow!

Dear snow, where’d the heck you come from and are you hear to stay?? ughh.  I just don’t even know.

Dear Wes from Survivor, 58 chicken nuggets in 5 minutes well golly!


Chopped Cashew Chicken and Mango Salad

We’ve started this thing called “Salad Mondays” … and so far we’re 2 weeks in successful! I wanted to do something really special so I googled salad recipes, and I was just overwhelmed… and then I remembered the website How Sweet It Is and how amazing and fun the recipes were, and the pictures are phenomenal.  So I went there, searched salads and boom… I had plenty to choose from.  I picked the Chopped Cashew Chicken and Mango Salad.

Yes, my picture is quite terrible.  BUT FORGET ALL THAT… I’m telling you this salad was AAAAAmazing!  Make it.

Here are her directions:


2 tablespoons olive oil
1/2 cup sugar snap peas, the peas cut into thirds
1/2 red bell pepper, cut into 1/2-inch pieces
1/2 green bell pepper, cut into 1/2-inch pieces
2 shallots, cut into 1/2-inch pieces
1 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup roasted cashews, chopped
1 tablespoon toasted sesame oil
1 boneless, skinless, chicken breasts, cut into pieces
1/2 tablespoon low-sodium soy sauce
4 cups butter lettuce, chopped
1 green onion, sliced
2 tablespoons freshly chopped cilantro
1 mango, half peeled and chopped, half peeled and sliced
1/4 teaspoon chili powder


Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the peas, peppers, shallots and garlic with 1/4 teaspoon each of salt and pepper and stir to coat. Add in cashews. Cook until the vegetables are softened, about 5 to 6 minutes. Remove the veggies and place them aside in a bowl.

Season the chicken with the remaining salt and pepper. Add the other tablespoon of olive oil and the sesame oil to the skillet and add the chicken. Toss well to coat, then cook until browned on all sides, about 6 to 8 minutes. Add in the soy sauce and stir, cooking for another minute. Turn off the heat and add the chicken to the bowl of vegetables.

To make the salad, combine the chopped lettuce with the chopped mango, vegetables and chicken. Add in the cashews, green onion and cilantro and toss. Slice some additional mango and sprinkle a little chili powder on top. Place on top of the salad. Serve! I find that with the flavors of the cooked chicken and veggies, this salad needs no dressing. Add your favorite if you wish!


My Blueberry Pie…

  blueberry pie 1blueberry pie 2blueberry pie 3

My Blueberry Pie…


2 nine inch pie crusts (store bought or home made)

3 1/2 tablespoon cornstarch

3/4 cup sugar

1 lemon (zest and juice)

Large package of fresh blueberries (24 oz)

Dash of cinnamon

Dash of salt

1 egg

1 tablespoon water

Sugar for spinkling

Preheat oven to 350 degrees F.  Place pie crust bottom in pie dish.  In a bowl combine sugar, cornstarch, lemon juice and zest, blueberries, salt and cinnamon then mix.  Put filling into the pie crust.  Cut 2nd pie crust into 1/2 inch strips and latice the top.  Crimp the sides.  Egg wash the top and sprinkle with sugar.  Bake for 1 hour.

Cute Bowls from Stonewall Kitchen

I think the prep bowls are super cute!  They are from Stonewall Kitchen (love them!).

The Mini

mini prep bowls

The Reg

reg prep bowl

The Batter Bowls

   batter bowl