Baby Prep: Nursery Tour + Paperramma Review

This is probably not breaking news to people who know me pretty well, but I'm gonna put it out there anyway: I'm a pretty particular person. {Read: Nitpicky.}

I'm a perfectionist by nature and that translates to lots of parts of my life: Organization, work-style, surroundings, etc. Sometimes being so picky causes things to take a little longer than it would for others -- like picking out nail polish colors when I get a pedicure and deciding on a color scheme for a room.

I'm learning to let go of this because I know that babies aren't all about perfection and order, so I need to get over it. But when it came down to putting together the baby's nursery, I knew I wanted something that I'd feel happy in since I'll inevitably be spending many early mornings and late nights hanging around in there.

The main issues I had with nursery planning could be categorized by three main factors: budget, space and a lack of interest for anything that looks remotely babyish.

Some people are all into themes and cutesy little things that scream "newborn", and I can understand why teeny tiny soft things can definitely bring about the warm fuzzies. But I prefer a more classic style that can easily translate to life after diapers, so it was a challenge looking for things that towed that line. These were some of the looks I had pinned when the planning first began:

Swoon. {From Eat.Sleep.Decorate.}

Found on Pinterest.

I started out with bedding because I figured that would be a good jumping off point as far as colors and styles. I found this "Make a Splash" crib bedding set from Land of Nod and thought that the colors were great and the whales gave a playful touch without overdoing the whole animal thing. With that picked out, I was able to go from there with the rest of the décor.

We live in a rental -- a three story, 2 bed 2.5 bath townhome -- so I knew there wouldn't be any wall painting to do because we didn't want to have to worry about painting it back in the future. So, picking out cute art was a must.

Enter Paperramma. Upon first glance, I immediately loved the look of their modern, fresh prints that had all the whimsy you want in a nursery with a custom twist.

I browsed their stuff and fell in love with the idea of creating a custom,"interactive" map to put over Cole's crib, but wasn't sure if I could pull off buying all the wall art I wanted and still stay within budget.  Lo and behold, I found out that they were working with bloggers and offering custom creations for those who wanted to review their Paperramma experience. How perfect! It was meant to be.

After getting accepted to work with Paperramma, they immediately started the customization process asking me things like the baby's name, date of birth, color scheme and any other special things that might be important to the design. This is where I immediately started to freak out. Because this is usually the part where I can't make up my mind, or can't express exactly what I'm looking for.

So... I emailed them with as many details as possible. I sent a picture of the bedding and asked if they could coordinate the colors {they could}, and if they could add a custom quote instead of the date of birth at the bottom {they did}. I basically mashed together two of their custom map ideas to create one perfect map to match what I had in mind.

The two maps I used for inspiration.

My custom map!

With just ONE try, they were able to capture exactly what I imagined. That never happens! Color me impressed.

I'm so excited about the fact that we can add pins to show Cole's future travels. Gotta start planning some trips soon! I'm also going to eventually add a wooden frame around the border -- that's a DIY project for when things get a bit more settled. I'm thinking a distressed gray outer frame... anyone want to come over and build it for me?!

We had a few more frames to fill over Cole's changing table, so I purchased one more print from Paperramma -- a print that holds a lot of meaning to our little family. For years, "Three Little Birds" has been our song whenever times are tough so, as soon as I saw this adorable print, I knew we had to include it in the decor.

The rest of the artwork we {will} have on the walls I made myself with PicMonkey using inspiration from other quotes I had seen during my pinning sprees. I simply created them and will have them printed and hung them in these nice frames that I purchased during Michael's BOGO sales. I repurposed an old frame I've had since college and turned it into a little clipboard frame for mementos and pictures with a quick coat of paint and some metal clips. Done and done... and on the cheap, too!

Classic white furniture {just a crib, a glider and a dresser for which I purchased a removable changing table top} and a bold striped rug easily completed the look I was going for -- clean, boyish and modern.

Side note: One of my favorite parts of Cole's room is actually his closet. I love storage and organization. I bought this piece from Walmart and it works perfectly for all the little odds and ends that need a home but that I don't necessarily want out in plain view. I now want to redo my entire closet so it's as tidy as his!

So. Much. Clothes.

There are still little things here and there that I'd like to tweak and add to, but I'm so happy with how Cole's space turned out -- and even happier that I came across Paperramma and had the amazing opportunity to work with them!

Looking for custom prints of your own? Paperramma is offering The Kitchen Prep readers $5 off any order of $50 or more! Simply type in the coupon code TKPREPBLOG14 at checkout.

A big thank you to my friends at Paperramma for creating the finishing touches for the baby's room! I'm sure I'll be making some more purchases in the future for more custom adorableness. :)

{Note: I had the baby! I wrote most of this post before he arrived, so there's not much about him in it -- except, of course, that last picture! I'll be sharing more about our new lives as parents soon!}

Baby Prep: HypnoBirthing + "Labor Inducing" Eggplant Parmesan

When Steve and I started discussing our preparations for baby, we decided that we'd skip the traditional classes that are offered for first time parents. This may have come as a shock because everyone knows I love to plan and prepare.

But as I mentioned in several of my other Baby Prep posts, pregnancy has been an exception to the rule when it comes to my obsessive planning and organizing traits. I realized very early on that trying to control this process would lead to nothing good. People have been having babies for millions of years; I felt comfortable relying on nature's process and calling it a day. {Especially because I had done a lot of reading before pregnancy.}

These days, there is SO MUCH information available to parents who are embarking on this adventure. It can be overwhelming. And you know what I've seen? A lot of meltdowns that occur when pregnancy, labor, delivery and the itself doesn't follow the typical route, leaving parents feeling like they're spiraling out of control early on.

Don't get me wrong; I think it's great to be prepared, especially if it gives you peace of mind. But I also think we've been bombarded with so many parenting methods and techniques in the last decade that it can hinder rather than help our plight. We've forgotten that it may be helpful to MEET our babies and get to know them before we decide how we will "handle" them. That's always made the most sense to me.

There's a lot to be said for a mother's natural instincts. My decision to keep things simple came from a desire to keep my brain unclogged and let nature dictate how things will fall into place. I didn't want to learn too many things that would confuse me or make me feel pressured to do something that maybe wouldn't come naturally had it not been suggested by one of the nation's "leading experts." The truth is, these experts have never met MY baby. I haven't even met my baby! So how am I supposed to decide what will be right for him before he even arrives? It just seemed a little backwards to me.

Though I wasn't jumping at the chance to sign up for baby care classes, breastfeeding classes, birthing classes or any of the other courses that are suggested for new moms and dads, I also didn't want to feel unprepared for the task that lay ahead -- especially the grand event of labor and delivery, which is what I had the most trepidation about. I mean, it is the first step in the process, right?

After my first OB visit, I came across a pamphlet for something called HypnoBirthing. I looked it over and almost immediately wanted to roll my eyes; it seemed a bit "crunchy" for me initially, I won't lie. But the weeks progressed and thoughts of giving birth circled around more often. I kept coming back to what I had read on the flyer about it helping to release the fear and negative images that are often attached to the birthing process. It also mentioned learning to relax and allowing the body to do its job naturally when the time of delivery comes around.

So, I talked it over with Steve and he was on board for signing up for a local HypnoBirthing class. {I think he would have agreed to anything that claimed it could potentially make labor easier on me... and on him!} The classes, as it turned out, were 2.5 hours long, meeting once a week over the course of 5 weeks. A bit of a commitment, yes, but worth a shot.

I looked over my course materials. They included a folder with lots of informational packets containing visuals of the philosophies discussed, some anatomical/biological diagrams, the course book and a "conditioning" CD called Rainbow Relaxation. Oh boy. This was going to be interesting for sure. Can we say, "Kumbaya?"

Because of a scheduling conflict, the first class we attended was with a different group than the one we would eventually join locally. We arrived and found the instructor seated cross-legged with special seats that were meant for floor sitting all set up for the attendees. By each seat, there was a small container of Play-Doh, which we wound up using to create model cervixes later in the class. Yup. So far, this was exactly what I had envisioned.

In the first session, we talked a little bit about the history of HypnoBirthing and how the founder, Marie Mongan, came up with the method as a result of being unhappy with the standard of treatment for pregnant and birthing mothers in the 1950's. In short, women were thought to be in a delicate state that required adequate medical care all throughout their pregnancies, culminating with a pretty violent birthing scenario when it was time to deliver their babies. This included strapping down of arms, general anesthesia and devices for removal of babies from the mother. Nothing "natural" about that.

After educating herself on the body's process of birthing and the history of how "modern" practices came to be, Marie decided to take birthing into her own hands and have her children naturally {gasp!}.  This was a big no-no back then. In fact, they thought she was nuts! Her doctor mocked her and, even throughout her laboring, they told her they'd wait to hear her screams before administering pain meds. Those howls never came. Though she labored calmly and peacefully {in relatively no pain} for her first two children, she was still subject to the abrupt removal of her babies in the integral moment of childbirth, leaving her feeling very ticked off. For her third child, she finally convinced her doctor to let her birth her baby the way she had always envisioned, and he was shocked at how serenely and smoothly she did so. And so, not only was her daughter born just the way she dreamed, but so was The Mongan Method.

I'm going to stop right there because I can already see many of you making faces at me and thinking I drank the hippie juice. It is not as it seems. HypnoBirthing does not claim to be completely painless or magical. It simply suggests that learning to relax your mind and body completely during those integral moments of birthing can make the experience so much more peaceful and comfortable than we imagine it to be. And doesn't that sound like a nice idea? I thought so.

Over the next few weeks, I learned about releasing fears that have been instilled in me by society {and even loved ones}, about the body's process of birthing, and about different methods of entering deep relaxation. In order to do this, I had to listen to the conditioning CD daily. Though I wasn't fond of the idea at first, it was amazing how quickly I began to enjoy this part of my evening -- it became my bedtime routine and I'd be out like a light within minutes once I learned to let tension melt away and get in "the zone." {Hence the "Hypno". As in "hypnosis", except minus the swinging pocket watch and clucking like a chicken.}

See, self-hypnosis is actually a useful technique that we can all benefit from whether we are trying to get through a tough time, learn to relax a little more or give birth to a baby. It's a natural method of intense relaxation that we do all the time without even knowing it, and it has all kinds of benefits for us.You know the times when you find yourself in a groove? Maybe while you clean, iron, shower, cook or drive to work? That's a form of hypnosis. Some people just become better at focusing it through methods of visualization and meditation, using it as a healing property. During this deeply relaxed state, our minds become more absorbent of suggestions, leaving preconceived ideas and cynicism at the door and allowing positive thoughts to take hold.

There have been scientific studies that show that hypnotism can benefit people with all kinds of traumas, injuries, psychological hurdles and stresses. In fact, my own mom underwent hypnosis after being diagnosed with breast cancer. Though she was pretty doubtful about it, she said it helped her feel better almost instantaneously -- and she's a tough nut to crack! {I had get my stubbornness from somewhere.}

Whether or not HypnoBirthing will ease the "pain" of childbirth, I can't tell you. But I can tell you that it has made a big difference in how I view my body and the process that is about to unfold in just a few weeks!

I've been asked if this means that I will refuse an epidural, and the truth is...I don't know. I can't really know until that moment comes, but I plan on using every technique possible to be as comfortable as I can possibly be, hopefully leading to a healthy and smooth delivery. This response often gets uncomfortable giggles from people, and I've become used to it. Their knowing smiles and raised eyebrows speak volumes. Some even go as far as to say something to the effect of, "Have fun with that!"

When I asked one person why she thought women like to regale each other with stories of pain and horror being the inevitable end to childbirth, she said, "Well... probably just to warn each other so they're not caught off guard." Noted. But really, do you think any woman that has a tiny idea of what birthing entails thinks it's going to be a cake walk? I mean, it IS referred to as "labor" after all.

Here's what I've learned: There's a difference between sharing words of wisdom or helpful tips and sharing frightening tales and negative messages. Why not lift new moms up and give them confidence instead of filling their minds with more fear and self-doubt? I'm sure there's already plenty of that floating around in there anyway! Would you tell an athlete who is about to run their first marathon that they will get excruciating cramps and probably gas out half way through the race? I didn't think so.

HypnoBirthing has given me confidence in my body, my mind, my baby and even gave me enough gumption to switch doctors at 34 weeks so that I would feel more comfortable with my practitioner. {My new doc has worked with HB moms and said it's pretty cool. And he's a real, certified doctor...not a witch doctor, in case you were curious.} I'm now looking forward to the process that will bring my son to me rather than dreading it, which I think is a huge first step. This means that I'm comfortable with whatever may happen during childbirth, whether it's part of what I've hoped for or not. I have no unrealistic expectations, but I do have a newfound outlook that makes me think, "Why shouldn't it be wonderful?"

And learning to fully relax? That has been a priceless skill that I wish I would have learned long, long ago!

I'll be sure to let you know how my practice is put into action when the big day comes... it's just around the corner!

In the meantime, I'm just waiting impatiently for this little nugget to arrive. Around this time, many women get the urge to do everything in their power to evict their tummy tenants -- it is quite exhausting to house someone for 40 weeks! At our last HypnoBirthing session, our instructor gave us a recipe for Scalini's Famous Egglplant Parmesan. It's a recipe served at an Italian restaurant in Georgia that is said to have sent hundreds of full-term mamas into labor within 48 hours of eating it.

Now, I don't know how true this is {I actually ate it 2 days ago and have had strong contractions but no other signs that he's coming}, but I can tell you that the dish was very good! And I don't even care for eggplant.

Though the recipe calls for stacking the eggplant lasagna-style, I made my version in single portions, sort of like Chicken Parm would be served on individual cutlets. Maybe that's why its magical properties haven't worked on me! ;)

 

So, moms-to-be... if you're full term and at the end of your rope, you may want to give it a go. Even if it doesn't work, you'll have a great dinner for you and your family to enjoy!

Scalini's Famous "Labor Inducing" Eggplant Parmesan
Adapted from Scalini's Restaurant, for the authentic version, click here

For Eggplant:
1 large eggplant, cut lengthwise into 1/4 inch pieces*
Sea salt
1/2 cup all-purpose flour
1 1/2 to 2 cups Italian seasoned breadcrumbs
3 eggs, beaten
1 8 oz. container ricotta cheese
1/2 cup grated Parmesan
1/2 cup grated Romano {I actually used an aged Havarti because that's what I had, but feel free to use your favorite cheese}
1/2 cup grated mozzarella {I like the Polly-O kind or fresh, the grated stuff in the bag is too rubbery}
Olive oil

Lay eggplant pieces out onto a large baking sheet lined with paper towels. Sprinkle with salt, then cover with another set of paper towels. Place another baking sheet on top and anchor with something heavy. Set aside for about an hour. This will remove the excess moisture from the eggplant.

1. Preheat oven to 375 degrees. Spray two 9x13 inch dishes with olive oil. Have one large baking sheet set aside for placing breaded eggplant as you go, and line another large baking sheet with paper towels for blotting cooked eggplant. Set aside. Head about 2 tablespoons of olive oil in a large skillet over medium heat.

2. Set up your breading station: In 3 separate dishes, have flour, egg and breadcrumbs ready. For each piece of eggplant: dredge in flour, shaking off excess. Dip into egg, allowing excess to drip off. Finally, coat in breadcrumbs. Set each piece onto lined baking sheet as you go. {I find that letting the breading "set" actually makes it easier when sautéing.}

3. In several batches, pan-fry breaded eggplant on each side until golden brown and crisp. You may need to add extra oil to the pan in between batches. Place cooked pieces on paper towel-lined baking sheet to drain of excess oil.

4. Ladle about half of the marinara sauce into each baking dish to cover the bottom. Place as many eggplant slices as will fit side by side on top of the sauce. Spoon about 2 tablespoons each of ricotta cheese, Parmesan cheese and Romano cheese on top of each piece of eggplant. Ladle the other half of the marinara over the eggplant slices. Top each piece with mozzarella. Sprinkle with extra herbs if desired.

5. Bake for about 25 minutes or until the sauce is bubbly and the cheese is melted.

*For the traditional version, you may slice the eggplant into rounds and "stack" the slices lasagna-style.

For Marinara:

2 tablespoons olive oil
1 cup onion, diced
3 cloves garlic, minced
2 cans diced tomatoes, blended to desired consistency
1/2 teaspoon red pepper flakes
1/4 cup fresh basil, finely chopped {or 1 teaspoon dried basil}
1 teaspoon oregano
Pinch of rosemary
Pinch of thyme
Salt and pepper to taste

1. In a large skillet, sauté onion in olive oil over medium heat until onions are tender and translucent. Add garlic and continue to cook for about a minute.

2. Pour in blended tomatoes and stir. Bring to a bubble.

3. Add in the rest of the ingredients, stir, and allow to simmer for about 20-30 minutes or until sauce has deepened in color and thickened slightly. If your sauce thickens too much, add a bit of water or broth to thin it out.

Set aside until ready to use.

Easy Balsamic Portobello Tacos

Pregnancy has resulted in a funny emotional side effect for me: Abundant euphoria.

I was completely anticipating mood swings like the ones you see on TV; the kind where the expectant mother is happily chattering away one moment and then having a royal hormonal meltdown the next. I was ready for tearful hysterics over cell phone provider commercials and sudden, unexpected fury over my husband eating the last of the hummus.

Luckily for me {and for him!}, that has not been the case at all. If anything, I've been eerily pleasant despite the multitude of new and unusual feelings that crop up daily as this baby continues to take up ample residence in my insides.

My emotions normally range from contentment to pure excitement and joy over nothing especially exciting which -- I must say -- is both refreshing and strange. A cozy Saturday night in comfy pj's watching Dateline with my husband and pup. Bliss! A post-workout shower using my new favorite soap? Rapture! 

I'm ready to be rid of some of the small unpleasantries that come with growing a little human... but can I please hang on to this bizarre jubilance that has washed over me?? How THAT would come in handy during a 2 a.m. feeding...

Even though this unexplained phenomenon has made for a wonderful coping mechanism in the face of any disappointment I may have faced throughout these months, it doesn't mean I haven't had some things to be bummed about. For example, this week alone I'm dealing with a few things. My little sister is moving to Virginia for law school, my grandma is in the hospital again for back surgery and one of my good friends is unexpectedly moving back home far from here.

Though I'm a little sad, my "pregnancy hormone life preserver" has kept me afloat in the sea of all things melancholy. That and food. Food always helps, too.

Comfort food can come in so many forms -- rich, satisfying stews; sweet, decadent desserts; classics that take all day to make. And then there's these: Spicy portobello tacos.

You know why these are comforting? Because they're so quick and easy to make. And because they're filling without being bad for you. {Hello, meatless Monday.} And the one-two punch of flavor from syrupy balsamic glaze and fiery adobo sauce doesn't hurt things, either.

I totally ripped off the idea from some new menu items I got to preview a few weeks ago at Cantina Laredo in Palm Beach Gardens. I enjoyed them so much there that I knew I had to recreate them at home. Especially because drowning my sorrows in their fresh Pineapple Margaritas isn't currently an option. If it were, all bets may be off.

But for now, I'm counting on pregnancy highs and spicy tacos to get me through the hard times. If you ask me, that's a pretty potent cocktail. Cheers to happier times ahead.

Easy Balsamic Portobello Tacos
Inspired by Cantina Laredo
Makes about 4 tacos

3-4 large portobello mushrooms, wiped clean and sliced
1/2 an onion, diced
Pinch of salt
2 tablespoons balsamic glaze*
4 of your favorite tortillas {I used a corn/wheat blend}, heated through
1 tablespoon adobo sauce from canned chipotles in adobo*
1/4 cup crumbled goat cheese, divided
2 tablespoons cilantro, chopped
Optional: 1/4 cup queso fresco

1. Heat a few teaspoons of oil in a skillet over high heat. Add portobello slices and cook, stirring often, until they start to release their juices. When liquid has somewhat cooked away, add onion and a sprinkle of salt. Continue to cook until the onions have softened and the mixture isn't as wet.

2. Add balsamic glaze and toss to fully coat mushrooms. Cook for another minute or two to let the mushrooms absorb the glaze.

3. Set out warm tortillas. {You can heat them through by wrapping in a damp paper towel and zapping in the microwave for a few seconds or by individually placing them on a heated skillet for about 30-45 seconds on each side}. Smear a little adobo sauce on each one. {Warning: This stuff can be pretty spicy! If you're not used to the heat, you may want to go easy on the sauce.}

4. Place a scoop of cooked balsamic portobello mixture on each tortilla. Top with a sprinkle of goat cheese {and/or queso fresco if desired} and some cilantro, along with any other of your favorite taco toppings.

*For Balsamic Glaze

You can buy pre-made balsamic glaze in most grocery stores, or easily make it at home by bringing about 1/3 cup of balsamic vinegar to a boil over high heat and then allowing it to reduce down to a few tablespoons.

You'll know it's ready when you dip in a spoon and it coats it like a syrup. If you cook it down too much, just add a little water or extra balsamic and stir until you get the right consistency. You can also add a dash of honey for some extra sweetness if desired.

**Chipotles in adobo last me forever. I simply scoop them out of the can and place them individually on a lined baking pan to freeze, then pop them into a zip top bag and store in the freezer. I toss these into soup, chili, sauces and even rice whenever I want a smoky, spicy kick.

Blackberry-Sage Lemonade

Remember when I mentioned that I am a little paranoid in the kitchen when it comes to raw meat and potential hazards? Well, over the weekend I discovered that fondue-style cooking is not the ideal preparation of a meal for a gal like me.

My parents-in-law celebrated their 45th wedding anniversary {!} and made reservations for a family dinner at a popular fondue spot. {I'm sure you know the one.} Honestly, few things sound better to me than a vat of melted cheese with assorted dippers, followed by a cauldron of melted chocolate for dessert.

What I didn't think through, however, was the entree portion of the dining experience. I mean, don't get me wrong, the process is so much fun -- sitting around a table skewering bite-sized pieces of yummy food and cooking together over chatter and, in our case, family antics. But the moment the raw meat and seafood arrived at the table, the neurotic part of me was challenged to a battle between sense of adventure and utter repugnance.

Most people wouldn't give it a second thought: Stab the meat, plop it in the simmering pot, cook and enjoy.

But clearly, I'm not that simple. Suddenly I found myself obsessing over what my skewers had touched, whether or not they'd been sufficiently boiled in the hot liquid and paying close attention to the distance between my cooked foods and my non-cooked foods. {Which, by the way, you could probably seat me at a 10-foot-long table and they'd still never seem far enough away from one another.}

On my end of the table sat some of my favorite people on the face of this planet: Steve's 90-something grandma, great aunt and great uncle. {Yes, they are ALL in their 90's! Amazing genes.} We were tasked with sharing one pot of bubbling broth to cook our food. This would have been more than fine except for the fact that, when you are a nonagenarian, your reflexes and memory are not what they used to be at times. So harpooning small pieces of meat with a sharp skewer, putting your hand near an open heat source and remembering which piece you put in and how long you're supposed to cook it can easily become a three-ring circus. {In all fairness, they did a pretty good job considering except for a few times when I'm pretty sure Uncle Mike ate raw meat. No harm, no foul.}

The problem was not with them but more so with the fact that since I'm not a red meat eater, the majority of my meal was shrimp. And shrimp cooks much faster than the hunks of filet the rest of my fondue cohorts were eating. Plus, it has way less bacterial juiciness happening than a fresh cut of beef, let's say. So, as I would nearly be done cooking my shrimp to temperature, they would all be adding RAW meat to the tub.

I'm sorry, but how is this considered sanitary?! Haha... I have to laugh at myself.

The point is, I spent more time worrying about things like salmonella and food poisoning than anything else. Except for when dessert came around -- then all bets were off. ;) I have a feeling my father-in-law was having the same thoughts on the other end of the table as he and I are similar when it comes to our finicky nature with food safety.

On the plus side, we had a wonderful time in every other way. AND I came away from dinner with inspiration for a new beverage: Blackberry-Sage Lemonade.

Since I haven't been able to enjoy any cocktails for the past {almost} 5 months, I've been super creative with fun things to drink, as is evident by all the mocktails I've been sharing lately. Isn't it great that it's going hand in hand with the rise in summertime temps?

I mean, tell me you don't want to sip on this on a sunny day.

Blend this up in a wink and enjoy a cool glass -- no neuroses necessary. ;)

Blackberry-Sage Lemonade
Inspired by The Melting Pot Restaurant
1/4 cup water
1/4 cup sugar
3-4 lemons, juiced {about 1/2 cup fresh lemon juice}
6 oz. container of blackberries {save some for garnish if desired}
2-3 cups water
Fresh sage leaves

1. Make simple syrup: Combine water and sugar in a saucepan. Bring to a boil over high heat; allow to simmer for about 1 minute or until the sugar has dissolved completely. Remove from heat and allow to cool.

2. Add lemon juice, blackberries and cooled simple syrup to a blender. Process until smooth.

3. Pour through a fine mesh strainer into a pitcher or glass container. Add about 2-3 cups of water depending on how diluted you'd like your beverage.

4. Place 4 or 5 fresh sage leaves in each glass and muddle slightly to release some of the fragrance. Top with ice and fill with lemonade. Garnish with a few blackberries if desired.

*I tend to like my lemonade more on the tart side than than the sweet side. You can make and add more simple syrup if you'd like it sweeter.

Dill Pickle Dip + News!

Well... I've got some news. I've been baking something other than cookies for a little while now.

Some of you might have even suspected from my Instagram {Tummy troubles? Ginger ale? Where are all the weekend cocktails?} & lack of posting that something's been going on. So, I'm here to confirm that there is indeed some "Baby Prep" on the horizon for our little family!

Tomorrow will mark 14 weeks of baking for this little {stud} muffin and I'm still in a bit of disbelief! {We totally cheated and took a special blood test at 10 weeks that revealed the sex of the baby... a BOY!} I imagine this growing belly will help make it a bit more real soon enough.

I've always been extremely honest about the fact that, while children have been part of what I've imagined for my family in the future, having a baby has been a more difficult idea to wrap my brain around. It's one of those things that was VERY distant hope for my life. As in, "One day, I hope to start a family." When "one day" actually arrives, it can be somewhat unnerving! {Plus, we all know how I well I deal with change.}

As a result, as much as I am beyond thrilled and grateful to be able to experience this very precious and life- changing event, I'm also still "me." I'm telling you this because I don't ever want anyone to misinterpret my frankness and think that I don't realize how much of a blessing it is to be in this position.

But, at the same time, some people are born to be mommies in all their glowing, expectant glory, craving tiny belongings and diaper bags and nighttime feedings right along with their pickles and ice cream. And some people {hi.} realize that in order to get to the desired result {i.e. a child who will one day be old enough to wipe his or her own tush and have a conversation with} there must be swollen ankles and sleep deprivation and so.very.much.poop. Where some might think of all the warm fuzzy things that come with motherhood, I've always generally given the most thought to the reality of the situation -- the things that must be passed through and survived.

Does that sound terrible? I hope not. I love a tiny, squishy baby as much as the next gal, I really do. When my dear friend gave birth to her son a few years ago, I would visit her and put that sweet baby on my chest while he snoozed peacefully, breathing in his baby smell thinking, "This feeling should be bottled and sold." And he didn't even belong to me.

I am excited about being able to sniff my own baby boy. No, wait. That probably doesn't sound right. But you know what I mean.

Pregnancy has been an interesting new experience in my life which -- as you know--  mostly revolves around food. As I've watched many of my favorite bloggers navigate the ups and downs of expecting, I always secretly prayed that I would be spared of the tummy troubles that often come as part of the package deal in the event that I should ever become pregnant. Because it's difficult to make, write about and photograph food when you can barely entertain the idea of a grilled cheese sandwich.

And so... around the 5 week mark, the struggle began with balancing my desire to continue to cook and post with the complete disgust I was feeling for food in general. Hence my disappearing act from blogging and social media for a while.

Oddly, the things I couldn't stand to look at were the things I couldn't get enough of in the first few weeks. I went from intense cravings for healthy things like chickpeas, broccoli rabe and greens of all kinds to hardly mustering enough appetite to nibble on some dry toast. Nausea 24/7 is a plight I do not wish upon my worst enemy. I am so very grateful that this only lasted a few weeks, and that the nausea never progressed into full blown sickness because that would have rendered me completely useless {as opposed to only partially useless}.

Because Mother Nature is a wise and benevolent soul, I'm happy to report that my appetite has fully returned and that I hope to keep up the posting for the remainder of my pregnancy. That doesn't mean you won't see some weird combinations at some point, but I'll do my best to keep it fun for all around here.

I also vow not to go full-on Mama Mode on you now that there's a bun in the oven. When there's an update or a preggo-heavy post happening, I'll label it with "Baby Prep" so that those of you who aren't interested in hearing about heartburn, cravings and nurseries will have a red flag to skip directly to the recipe. Sound fair?

Anyway, I'm glad the news is finally out because I'm terrible at keeping secrets! I'm so thankful to have you on this journey with me and can't wait to introduce you to my little sous-chef come November!

Until then... here's to healthy appetites, nights of uninterrupted slumber {minus all the bathroom breaks} and great expectations for the future. xo

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I had to do it. Something totally cliche as far as pregnancy goes: Pickles.

To be completely honest, I have ALWAYS been a fan of pickles. I could easily eat them by the jar. So I can't blame the pickle love on the baby. 

But I have found that tart and vinegary things have become even more appealing now that I'm pregnant. Tart grapes, pepperoncini, grapefruit, lemonade... there's just something about that lip-puckering taste that makes my tummy happy.

Here's something I discovered quickly: Many pickles and pickled peppers contain yellow #5 to give them that traditional green color. Yuck. If I'm not going to indulge in sushi, wine or imported cheese, then I'm certainly not going to purposely eat boatloads of artificial coloring. 

Luckily, Claussen knows what's up. They're the pickles you can find in the refrigerated section at the grocery store, and I am forever grateful to them for not buckling under the pressure of keeping pickles Kermit green. They're crunchy, flavorful and delicious. Though I'm still eating them sparingly, I really enjoy them as a salty, vinegary treat! 

So, why not turn them into a dip? 

If you're not pregnant and/or you're not pickle-lover {i.e. my little sister, who gags at the mere mention}, you may have stopped reading at the first mention of pickles. But if you're among my pickle-loving friends, rejoice. This is the stuff that dilly dreams are made of. :)

Dill Pickle Dip 

Ever-so-slightly adapted from Barefeet in the Kitchen, originally from Foodie with Family

1 package {8 oz.} cream cheese, softened
1 1/4 cups dill pickles, finely chopped
1/4 cup sweet onion, such as Vidalia, finely chopped
2 -3 tablespoons pickle juice from jar {more for thinner dip, less for thicker}
1/2 teaspoon dill weed
1/4 teaspoon garlic powder
Pinch of pepper

1. In a medium bowl combine all ingredients. {I used a hand held mixer to make sure everything was well combined. This will break up the pickles a little more, but I didn't mind that. If you'd like to put some muscle into it, mix with a spoon.}

2. Transfer to a serving bowl and refrigerate for an hour or more for flavors to marry. Serve with crackers, crudites or whatever you're craving! ;)

Brown Butter Zucchini Cornbread

Ahem, not to brag or anything, but I've managed to get THREE posts out this week. Why, yes, I am patting myself on the back. ;)

Where the last few weeks felt like a complete waste of perfectly good time, this week has felt uber-productive. Isn't that a nice feeling? Not only have I been able to wrap up a bunch of loose ends I've had nagging at my task list, but I've also been able to help a friend who is getting married in just a few short weeks as she crosses some things off her "To Do Before I Do" list.

Being a part of wedding planning madness {several times over the past year} has made me think about how awesome it is when two people who are right for each other come together. In my friend's case, she and her fiance balance one another in lots of ways: She is high speed/high voltage, energetic, scattered and passionate; he is deliberate, calming, organized and logical. Watching them do things together can be somewhat of a comedy show, but only because it's sort of magical how she makes up for where he lacks and vice versa.

I find the same in my own relationship with my husband. When I'm up in arms and all in a tizzy, he talks me back down to reality and calms my irrational fears. When his head is in the clouds and he's having a hard time putting dreams into action, I help him think realistically. I keep us organized, and he keeps me from labeling everything in the house and living in an OCD wonderland. It takes a little bit of him and a little bit of me keep things balanced in our household. We're a good team, as are the newlyweds-to-be.

Some things just work well together. Like this:

Know what it is?

No, you don't. You probably think you know what it is. "It's cornbread!" "It's zucchini bread!" ...

It's both!

It's Zucchini Cornbread. The result of a harmonious union of two common favorites, with the added flavor of brown butter.

What's brown butter, you ask? Well, it's butter that's cooked until it's brown. {Um, you asked.} Why is that special? Because when you cook butter until its brown, it gets this interesting, nutty smell and flavor that makes things taste even better than when you're using regular butter... if you can believe it.

I love regular ol' cornbread, but there have been times when certain recipes have left something to be desired because they're too dry or crumbly. But guess what? When you add in shredded zucchini, the moisture from the veggie refuses to allow anything but incredibly perfect bread to happen. Add in that amped up flavor from brown butter, and you've got yourself a pretty above average loaf of yumminess.

Basically, it's a marriage made in heaven. And who can't appreciate one of those?

Brown Butter Zucchini Cornbread
Barely adapted from Epicurious

1/2 cup {1 stick} unsalted butter
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
3/4 cup cornmeal, medium-grind
2 large eggs
1/2 cup buttermilk
1 large zucchini, coarsely grated

1. Preheat the oven to 350. Prepare a 9x5x3 inch loaf pan by spraying with cooking spray or coating in butter. Set aside.

2. In a medium saucepan, melt butter over medium-high heat. Once melted completely, reduce the heat slightly and allow to simmer until it becomes a golden-brown color and smells nutty and fragrant. Set aside and allow to cool slightly.

3. Meanwhile, in a large bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt and cornmeal until uniformly mixed.

4. To the cooled butter, add the buttermilk and eggs and whisk together until well combined. {I just did this right in the saucepan as not to have to dirty another bowl.} Mix in the shredded zucchini.

5. Add the wet ingredients to the dry ingredients and fold together until there are no more dry spots, but try not to overmix. The batter is going to be very thick; it should be.

6. Scoop the batter into the prepared loaf pan and spread it as evenly as possible. Bake for about 55 minutes to 1 hour or until a skewer inserted in the center comes out mostly clean. {It's a moist bread so it may have some sticky crumbs, just make sure that it's not uncooked batter and you should be fine.}

Remove from oven and cool in the pan for about 15 minutes before removing and slicing.

Coconut Red Curry Chickpeas with Ginger-Scented Rice

Are you adjusting to the time change? {She asks as she nearly slumps over with drowsiness.} Because it's not going so well over here. 

Don't get me wrong, I'm loving the fact that the sun is still out when I leave the office. It's the dark, snoozy mornings that are killing me. And the fact that I can't make my body go to sleep an hour earlier no matter how hard I try. Add in extra projects, lack of caffeine and constant places to be and things to do, and we're really in trouble. Suddenly, a week passes by and not one recipe gets posted. I don't like it. I don't like it one bit. {Note: I love everything I've been involved with lately, just not the lack of time for posting.}

Getting into new routines is a challenge for me. It always has been. I cried for the better part of Kindergarten through 3rd grade because, just when I'd feel like I was getting into the swing of things, it was time for a change. By 4th grade I got the hang of it all, but I'd still start off the year slightly anxiety-ridden. Yes, I was a weenie. 

Though you won't find me in tears anymore {most days, anyway} it still takes me a while to get into the swing of new things, but I've gotten much better at it. Keeping one of my mini-routines within the grand scheme of things helps me to keep calm and adjust to change.

Cooking has become one of those soothing, familiar mini-routines for me. No matter how busy I am or what's going on, it's nice to know that I will most likely end up in the kitchen at the end of the day and get into autopilot mode. The key is coming up with recipes that allow for quick and easy preparation when times are a little crazy as they have been lately.

That's how these Coconut Red Curry Chickpeas happened.

Just because my normal schedule is turned upside down doesn't mean that I'm not hungry for something comforting and delicious. With just a few pantry staples and a handful of other things, this meal comes together super fast.

Chickpeas -- which are both nutritious and hearty -- are flavored with aromatic veggies and red curry paste and bubble away in luxurious coconut milk to create a silky sauce while hardly lifting a finger. Tossing in a little knob of ginger into plain white rice while it cooks infuses it with an unexpected fragrance that pairs perfectly with the chickpeas.

It's just the right balance of different and familiar...exactly how I like it. :)

Are you a creature of habit or do you crave change? How do you deal with changes in routine? Hope the time change is treating you well!

Coconut Red Curry Chickpeas with Ginger-Scented Rice

1/2 large yellow onion, diced

1 clove garlic, minced or grated 

1 medium zucchini, diced

1 1/2 tablespoons red curry paste {I use Thai Kitchen}

3/4 cups canned, full-fat coconut milk

2 cans chickpeas, rinsed and drained

{Optional} Dash of cayenne pepper

1. In a large pan over medium heat, saute onion in oil until softened and translucent, about 3-5 minutes. Add garlic and zucchini and cook, stirring occasionally, until the zucchini begins to soften.

2. Add red curry paste to vegetables and mix to coat, cooking for about 1 minute. Pour in coconut milk, scraping up any brown bits from the bottom of the pan.

3. Add chickpeas and combine gently with the veggies. Allow the mixture to simmer for about 6-8 minutes or until the coconut milk has reduced a bit and thickened. {I like it saucy but not soupy.} If desired, add a dash of cayenne pepper for an extra kick and mix well.

Serve hot over Ginger-Scented Rice {See below}

For Rice:

1 tablespoon olive or coconut oil

1 cup white rice

1 1/4 cups water

1 inch piece of ginger root, peeled and cut in half

1/4 to 1/2 teaspoon sea salt

1. In a small pot, heat oil over medium-high heat. Add rice and stir to coat with oil. 

2. Add water, stir and cover and allow to come to a boil, about 3-4 minutes. 

3. One boiling, remove lid and add ginger and salt. Stir well, then  reduce heat to medium-low, cover once again and let simmer until the rice has absorbed most of the water, about 5-6 minutes. {You'll see little craters start of form on the top of the rice.}

4. When most of the water has been absorbed, give it a good stir {scraping up any rice that has started to stick to the bottom of the pot}. Return lid to pot and reduce the heat to the lowest setting on your stovetop. Let the rice steam and soften for about 7-10 minutes or until the rice is tender.

Remove ginger before serving. 

Smashed Potato Bites

Let's celebrate the little joys of this week, shall we?

1. We have made it to Friday. {Hooray!}
2. I have a new cutting board after the untimely demise of the one we've had since my bridal shower 5 years ago.
3. This.
4. Ten of my photos were accepted to FoodGawker this week. TEN! I attribute 98% of this to the fact that their new uploading/cropping function has made it so much easier to submit pictures. And maybe about 2% to my pictures not sucking quite so much anymore. Baby steps.
5. I've survived Day 2 of no caffeine in the morning {without attacking anyone}.

I've been wanting to switch to decaf/herbal tea in the morning for a long time, but the times I've tried before haven't been completely successful. Have you ever had a caffeine withdrawal headache? Yeah, it's not pretty. I tried the no caffeine thing once during my days as an elementary school teacher. I highly advise against working with 30 loud little people so very early in the morning without caffeine as a buffer.

Though I limit myself to just one cup in the morning {none throughout the day} I've still managed to become hooked on that early morning jolt. I'm once again determined to find a new routine that brings me as much joy as my morning cup, minus the buzz. In preparation, I went on a little tea shopping spree, buying some yummy-sounding decaf flavors by Stash Tea. I cannot wait for them to arrive. {Hurry up. Did I mention impatience is another side effect of caffeine withdrawal?}

So far, so good, I guess. Aside from feeling like I'm in a zombie-like state in the afternoons, all is going well. Except, of course, for the fact that it's very hard to motivate oneself to do anything but stare at the wall during those first few hours of the morning. Or that post-lunch lull. Or while you're supposed to be working on new recipes in the late afternoon.

That might explain why I'm calling these a "recipe." Please forgive me. Actually, make these first and take a bite, and then forgive me. Because though they are not a mind-blowing technique or cutting edge flavor combo, they are good. So, so good.

Dainty little potatoes are boiled until they're softened, then smashed {you know, to relieve some of that aggression} and roasted until golden and crisp around the edges. Garlic-infused olive oil gives them a hint of savory flavor. Topped with a sprinkle of sea salt and fresh herbs, these are the easiest dish you'll want to make over and over again.

Those of you who have weaned yourself from the death-grip of caffeine, please tell me how you've accomplished this feat. I beg of you. And tell me it gets better. {Even if you're lying.} Otherwise, prepare yourself for my next post: How to boil water.

Help.

Smashed Potato Bites

10 small new potatoes {either the red kind or the white kind}
1/3 cup olive oil
1 large clove garlic, smashed
Sea salt
Fresh Basil {or your favorite herb}, finely chopped

1. Preheat oven to 450 degrees. Place the potatoes in a large pot and fill with water until they're just covered. Bring to a boil over high heat, then reduce heat slightly and simmer for about 20 minutes or until the potatoes can be pierced with a fork but still have a little resistance.

2. Meanwhile, place the smashed garlic clove and oil in a microwave-safe cup {I use a measuring cup with a spout for easy pouring} and cook for about 40 seconds on high or until the garlic is fragrant.

3. Carefully drain potatoes. Using a clean kitchen towel or parchment paper, cover each potato and give it a light "smash" with a heavy bottomed pot or the bottom of a drinking glass. Don't smash too hard, you want it to somewhat maintain its shape.

4. Prepare a baking pan by drizzling a little bit of infused oil on the bottom and rubbing to coat. Place smashed potatoes onto the pan. Pour about 1 teaspoon of oil over each potato. Sprinkle with sea salt.

5. Roast for about 20-25 minutes or until the potatoes are golden and crisp around the edges. Remove from oven and top with fresh chopped herbs.

Serve hot.

Cherry-Vanilla Granola

I'm about to tell you a really gross {albeit hilarious} story... somehow, I still haven't come to terms with the fact that the word "poop" has no place on a food blog. But, if you can hang in there, I hope there will be a little lesson that you can take away from my tale.

A couple of weeks ago, I witnessed a pure feat of determination that stuck with me long after it was over. And it all started when I took Farley, my lab, to the dog park to play.

Farley has forged friendships with all kinds of dogs in the dog park: A sweet, brindle Pit Bull mix named Stella; a lean, fast-as-lightning Greyhound named Dash; an amorous Black Lab named Lola. And then there's Tyson, a stocky little Boston Terrier with a jaw like a bear trap.

Tyson LOVES chasing balls. Well... to tell you the truth, the "chasing" is just a means to his true passion, walking around with the ball in his mouth and Never.Letting.Go. I'd say he may even be a tad bit obsessed. {I nearly lost a thumb while attempting to take it from him so we could play.}

In the midst of a rousing game of fetch the ball {which usually ends as quickly as it started because once Tyson gets it, there's no getting it back}, said ball landed right smack in a fresh pile of dog poo. Ew.

Tyson's owner, of course, carefully retrieved the tennis ball and placed it atop the bench and away from Tyson, who was already lamenting the loss of the prized object by growling and barking repeatedly at the soiled toy. But Tyson just couldn't come to terms with the fact that he would not be taking his victory lap around the park with that ball.

He defiantly walked over to the bench where the ball sat and stuck his nose through the slats, retreating violently when he caught a whiff of the offending odor. But guess what? That didn't stop him.

His owner and I watched incredulously as, again, he approached the ball. If dogs could pinch their noses, I swear he would have been doing so -- instead, I'm fairly certain he held his breath so he could get close enough. Tyson nudged the ball to the end of the bench where he could reach it more easily. With a swift and deliberate chomp, he retrieved the ball and pranced toward the other dogs, showing off the fruits of his determination.

Except, he only made it just a few steps before the stench {and I'm assuming taste} forced him to spit it out and re-access the situation. He shook his head. Hard, as if to rid himself of the smell that assaulted his sensitive little nose. But failure was simply not an option.

Again, the stubborn dog picked up the filthy ball and proceeded toward the other side of the dog park, dropping it every so often and "shaking it off", leaving us in fits of side-splitting laughter at his refusal to give up. This went on until he made it to the other side, safe from any potential ball thieves.

Eventually, when he noticed that no other dog wanted the ball and that their owners were laughing at him instead of praising his efforts, he shamefully walked himself to the corner and stood there looking sullen -- not sure of whether he should gloat with pride or hide with disgust at what he had just accomplished. His owner assured him that it was ok. No need for "dog shaming" here...this dog already looked so very ashamed.

Despite the somewhat nauseating scene, I held Tyson in high regard for his tenacity. Because let me tell you, there have been days when it's felt like I'm repeatedly attempting to retrieve a poop-covered tennis ball just to prove to myself that I can.

There are times when I choose to hope against all logic, because I want to believe that in the end, it will be worth it. Times when I've subjected myself to mental anguish because I know that I can get through it if I try hard enough. We've all dealt with things like this before.

Tyson reminded me that sometimes you just have to deal with sh*t {I'm sorry, but there's not a more appropriate time to use this kind of language} no matter how disheartening, embarrassing or frustrating. And when I get overwhelmed with the task at hand, I will simply pause, shake my head, and pick up where I left off because -- no matter how bad it stinks at that moment-- victory smells so much sweeter.

.............................................................

Earlier this week I attempted to make granola bars to take to work as a healthy snack. It didn't work. I didn't want use any sugar, which I think may have contributed to the crumbly results.

Like Tyson, the struggle didn't stop me. I scooped the delicious granola crumbles into a mason jar and I've been enjoying them with a little almond milk or straight up as a snack. Sometimes the things that don't work out quite as you expect turn out to be a happy accident.

This Cherry-Vanilla Granola is what granola-filled dreams are made of. Tart, chewy dried cherries and crunchy slivered almonds are sweetened with a combination of honey and maple syrup infused with fragrant vanilla bean. One of my favorite parts of eating this granola is the vanilla bean-flecked milk that's left over at the end... it's the grown-up version of the thrill you got as a kid when you discovered Cocoa Puffs created its own chocolate milk byproduct. {Not that I wouldn't be just as thrilled if I allowed myself to eat Cocoa Puffs today.}

Whether or not this granola was intentional, it is most definitely a treat.

Cherry-Vanilla Granola

2 1/2 cups rolled oats
Pinch of salt
1/3 cup slivered almonds
1/2 cup dried tart cherries
2 tablespoons coconut oil
1/4 cup maple syrup
1/4 cup honey
1/2 a vanilla bean pod, seeds scraped

1. Prepare a sheet pan or 8x8 inch pan {that's what I originally used when I thought I was making bars} with parchment paper or foil. Preheat the oven to 375 degrees.

2. In a large bowl, toss together oats, salt, almonds and cherries. In a small pot over medium heat, stir together coconut oil, maple syrup, honey and vanilla bean seeds along with the vanilla pod. Bring to a bubble and allow to simmer on medium-low heat for about 5 minutes.

3. Remove the vanilla bean pod and pour the syrup mixture over the oat mixture, stirring until well-coated. Pour into prepared pan and bake for about 15 minutes until slightly golden and fragrant.

Cool completely and store in an air-tight container.

A Toast to 2014 | Tuxedo Cocktails

I pretty much hit the "pause" button on blogging for over a week {with the exception of yesterday's teaser for my grand debut on the Lilly Pulitzer blog}. As weird as the mini-break felt, it was much needed! Taking a little breather allowed me to spend time with my family and friends, work on pending projects and, of course, cook {and eat!} lots of good stuff. ;)

{P.S. Are we friends on Instagram? Because I feel like we should be. Let's stop this coy exchange and make it official already. Go here & click "Follow" if you're up for seeing my daily adventures.}

Now that I'm rested up and rebooted, I can't wait to get back to cooking... especially since Santa left me a few new cookbooks/cooking-related books for renewed inspiration. 

Plus, I have so much stuff to tell you guys about! My amazing experiences at the Palm Beach Food & Wine Festival; my foray into the world of fashion with my gal pals at Rapunzel's Closet and the talented mavens at Rae|Francis and Allegra Fanjul Designs; my attempts at Paleo baking. {what!?!?}

Obviously, we have a whole lot of catching up to do. 

It is incredibly hard for me to wrap my brain around the fact that a new year is starting in just a few hours. Where 2013 went I'll never know. It's true that the older I get, the faster the years fly by... but this year felt particularly swift -- a likely result of having every month be jam-packed with things to look forward to.

Among my foodie highlights of 2013 were:

- Getting to check out local spots and talk about them here. Echo, Field of Greens, Tin Fish Clematis... delicious food and great people. It just doesn't get any better. I would love to continue this in 2014!

- The ridiculously fun Blue Bell Ice Cream/The Ancient Olive event with ice cream, olive oil and vinegar pairings. I know. It sounds weird. But trust me, it was pure genius! 

- Touring Taru Gardens with Chef Lindsay Autry & Pastry Chef Sara Sipe. Such talented & passionate women, and the grounds of the Sundy House... oh, those grounds! Paradise.

- Being on the judging panel for FLAVOR Palm Beach. Because being served an endless array of sumptuous bites from amazing chefs {in an Aston Martin showroom} is never a bad thing.

- My stay at the PGA National Resort & Spa for their Ice Cream Festival Weekend. Sheer decadence.

- Food Blog Forum Orlando {Yes, each one of those words is a link to a separate recap post}-- The food. The friendships. The fairy tale that is Walt Disney World. Enough said.

- The Palm Beach Food & Wine Festival. Everything about it. I know I haven't even written about it yet, but it is worthy of much fanfare. 

- My partnerships and collaborations with some incredible bloggers including: La Petite Fashionista, the ladies of Brunch Week, Palm Beach Lately, The Average Girl's Guide, NoshOn It, What Micky Eats, A Southern Fairytale; fabulous brands & companies like Sugarfina, Hellmann's, The Container Store, Tastefully Simple, Electrolux, BigKitchen, Rosner's Appliances, Prosciutto di Parma, Swanson, Miami Culinary Tours, Whole Foods Market Palm Beach Gardens and Lilly Pulitzer; and wonderful event/marketing professionals like It! Events + Media, Seligman Brand Strategies, Bottom Line Black Marketing, The Baddish Group, not to mention my friends at Clever Girls Collective, Honest Cooking Magazine and Kitchen Daily. 

{That's probably not everyone, but I'm feeling like the music is going to start and someone's going to tell me to get off the stage...}

I'm so glad I just took a second to write these things down, because in the blur that was 2013, I didn't even realize how many unbelievable things I've gotten to be a part of thanks to the blog and, most importantly, thanks to you.

All this wonderfulness calls for a fancy celebration. The kind with crystal stemware, silver trays and tuxedos...

I didn't say WE had to wear the tuxes!

Isn't this a fun idea? The most appropriate touch for a New Year's Eve party, if you ask me. The process is simple {albeit a bit time consuming} and, depending on the contents of the glass, it's a little detail that can be enjoyed by all ages!

Fill your dashing drinks with milk {or almond milk as pictured here} for the kids... or maybe something a little stronger for the grown ups. Here are a few recipes that yield a white cocktail:

The Winter Wonderland Martini from Single Minded Women
The Snow White Cocktail from Bryton Taylor
The UV White Christmas Cocktail from SheKnows
Tommy Bahama's Coconut Cloud Martini from Blisstree

So, let's raise a dolled-up drink to 2014! Happy New Year, friends!

"Tuxedo" Cocktails

Dark chocolate or chocolate chips
Coconut oil or oil of choice
A small bowl
Champagne glasses or any glass

This is more of a process than a recipe, so I don't have any "real" measurements. Simply melt a few tablespoons of dark chocolate in the microwave or over a double boiler until it reaches a consistency that can be drizzled.

If your chocolate is too thick, add a few drops of oil at a time {I used coconut oil} to thin it out. Trust me, thinner chocolate will make the process easier!

Carefully spoon about a tablespoon of melted chocolate into a champagne glass. Holding the glass over a bowl to catch any drips, tip the glass so that the chocolate pours down one side, then rotate the glass to make the "back" of the tux. Repeat with the other side. {The goal is to leave an open space for the buttons & bow tie.} *You may need to add more chocolate in order to coat the entire glass.

Place glass in the freezer for about 5 minutes or until the chocolate is set.

Using a toothpick dipped in melted chocolate, carefully create "buttons" and a "bow tie", painting the shapes on the inside of the glass. Freeze once again and allow the chocolate to set.

Repeat with as many glasses as desired. Better yet, recruit some friends to help you!

Pour milk or white cocktail into glasses and serve to delighted guests!