Saturday Caturday

This is the look my little George gave me when I finally get home on Wednesday afternoon after being stranded at work for two days due to the blizzard. To say he was not pleased with me is an understatement. He cried for about an hour until he finally settled down in bed with me. 

I was such a worried mom for those two days and he was all I could think about. We are both definitely getting some extra cuddles in this Saturday. 

xo.casey

Artichoke, Asparagus, & Pesto Quiche with Quinoa Crust

Woah, that title is a mouthful. 

Today I am sharing with you the most wonderful brunch recipe. I made it for dinner one night, so you could really make it whenever you fancy. This quiche is packed with flavor, and two of my favorite things: asparagus, and artichokes. 

What you are going to need: asparagus, artichokes, pesto, quinoa, eggs, any type of cheese you prefer, and milk. 

Boil the quinoa as the instructions state. Let cool for five minutes and then mix with one egg. Flatten the quinoa on the bottom of your pie tin. Bake at 360 degrees for about ten minutes. The crust will turn a golden brown. 

Next mix one a half cups of milk, a half cup of pesto, three eggs, parmesan cheese, one can of quartered artichokes, and chopped asparagus in a bowl. 

Pour the mixture in the pre cooked crust and bake for about thirty five minutes. A quick trick to know the quiche is fully cooked: a toothpick should come out of the center cleanly. 

This was seriously delicious, and had a punch of flavor. This will definitely impress if you are hosting a brunch or dinner for family and friends. 

Saturday Caturday

What's that out there George? It's a snowy day - perfect for catching up on shows (ahem, dance moms) and cuddles. But that's what we do every weekend right? 

Yes, and it's glorious. 

xo. Casey

Casual Friday, Music Edition

 It is officially Friday! *cheers* After a long week I wanna get a little casual with you and chat about something pretty awesome. 

This week my boyfriend James released his full length album Compulsion, and it is really freaking good. I may be a little biased because he is my boyfriend after all, and one of the songs may be about yours truly, but this boy of mine is talented. When I tell you he recorded the entire thing himself I mean it. From the guitar, to bass, to vocals, to drums, to producing and mixing, he did it all. 

I got to witness first hand how much time and passion he put into this album. All words and melody's are his own, and I am beyond proud of him. 

You can currently find his album over on Bandcamp, and either listen to it for free, or pay what you feel. 

https://mindslikethese.bandcamp.com/album/compulsion

It is time people start supporting local music, because that is where you find the heart. It is not found in these over produced songs that you hear on the radio. These artists are not doing it for the money and the fame, they are doing it because it is something they are truly passionate about. 

So go give it a listen, you won't regret it!

Golden Beet, Blood Orange, & Brie Salad

Sometimes the best meal ideas come to you while you are walking through the grocery store. When we spotted these golden beets in Whole Foods immediately thought rustic winter salad. 

What we used: golden beets, thick cut maple bacon, mixed greens, blood oranges, and brie. You will also need sugar, maple syrup, old bread, seasonings, dijon mustard, olive oil, apple cider vinegar.  

First off we cooked our bacon low and slow. Once it was crisp we candied it with a little maple syrup.

Next we roasted the beets whole, with the skins. Once cooked you will be able to peel the skins right off. I then cubed the beets and sauteed them with butter, sugar, and a mix of spices (paprika, garlic, italian seasonings). 

Lastly, I made the blood orange dressing by juicing two oranges and mixing it with the olive oil, apple cider vinegar, dijon mustard, and spices. 

Assemble the salad and top with homemade croutons. This salad was filling and delicious, and I was almost to full to eat the meal we cooked to go with it. 

Almost. I mean who can say no to scallops and rib eye steaks?