And it is only $100. Everlane is the BEST. Their classic crew neck cashmere sweater is my all time favorite sweater. I seriously wear one every single day during the fall/winter. Great quality, great price point, great selection of colors. I promise you will not be disappointed. I have it in four different colors in the crew neck and three in the v-neck. Enjoy.
I was SO lucky these past few weeks because I got to spend them with Q! He had a little break from work, and I took some vacation days so that we could spend time with each other before Q heads out for more training. I found my love of the kitchen again, and remembered how much I LOVE cooking for another person (amazing how cooking for two is SO much better than cooking for one!). For Valentine’s Day, I wanted to try a new recipe, so I made these Coconut Pancakes. It made a bunch (I actually cut this recipe in half since it was two of us and there was still a ton left over!). I put them in a freezer ziploc bag and freeze them for the future. They were delicious and really not that much work, who knew? Enjoy!
- 2 cups sweetened shredded coconut (10 ounces)
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 cups buttermilk
- 1 1/2 cups whole milk
- 3 large eggs
- 2 tablespoons pure coconut extract
- 1 1/2 teaspoons honey
- 4 tablespoons unsalted butter, melted and cooled, plus more for serving
- Canola oil, for brushing
- Pure maple syrup for serving
- Preheat the oven to 35o. (Koko note: I did this in my toaster oven, since it is small and heats up quickly). Spread the coconut in an even layer on a parchment paper–lined baking sheet and toast until lightly browned, about
5 minutes. Let cool, then transfer to a bowl; reserve the baking sheet. Reduce the oven temperature to 200.
- In a large bowl, whisk the flour with the baking powder and salt. In a medium bowl, whisk the buttermilk, whole milk, eggs, coconut extract, honey and the 4 tablespoons of the butter until smooth. Whisk into the dry ingredients just until combined; there will be a few lumps. Let the batter stand for 10 minutes.
- Heat a griddle or large nonstick skillet until hot, then brush with canola oil or spray with Pam (the easy way). Ladle 1/4 cup of batter per pancake onto the griddle and spread into 4- to 5-inch rounds. Sprinkle each pancake with 1 tablespoon of the toasted coconut and cook over moderate heat, flipping once, about 1 1/2 minutes per side. Transfer the pancakes to the reserved baking sheet, cover with a kitchen towel and keep warm in the oven. Repeat with the remaining batter and more toasted coconut to make 18 pancakes total. To serve, stack the pancakes on plates, sprinkling additional toasted coconut between the layers. Serve immediately with butter and maple syrup.
Adapted from Food & Wine
The other night I wanted to make a fun Mexican-themed dinner. Instead of doing my usual brown rice on the side, I decided to try and make some Spanish rice. This recipe is easy, delicious and tastes super authentic. I put it on the stovetop the same time I made my fajita chicken (recipe to come) and it was a delicious meal.
A few hints: this makes a LOT of rice (like 4 cups), which you can easily portion out and freeze or make for a small crowd. Also, I used brown basmati rice because that’s what I had. Feel free to play around with what type of rice you want to use, just be mindful of liquid to rice ratio and cooking time.
Easy Stovetop Spanish Rice
- 2 tablespoons olive oil
- 1 onion, finely chopped (about 1 cup)
- 1 garlic clove, minced
- 1 1/2 cups of medium or long-grain rice (I used brown basmati, see note above)
- 3 cups chicken stock*
- 1 can Rotel or diced tomatoes, strained
- 1 tablespoon tomato paste
- Pinch of oregano
- Pinch of cumin
- 1 teaspoon salt
*Pay attention to the liquid to rice ratio on the rice package. For my basmati brown rice, the ratio is 2 cups liquid to 1 cup rice, so I used 3 cups chicken broth for 1.5 cups rice.
- Heat olive oil in skillet or cast iron pan on medium heat. Once hot, add the rice, constantly stirring so most of the rice is lightly browned, about 4-5 minutes. Add the onion, stirring frequently until the onions begin to soften. Add the garlic, stirring in with the onions and rice for another minute. Remove from heat
- In a medium pot, combine the broth, tomatoes, tomato sauce, oregano, cumin, salt and bring to a simmer. Add in the rice and onions. Bring everything to a simmer, cover and cook for 35-40 minutes, depending on the type of rice and instructions on the rice package. Remove from heat and let sit for 5 minutes. Fluff with a fork and serve.
After 9 long months, Q returned to us. In true Army fashion, the flight was delayed 3 times, but on Wednesday evening at 8:03PM, Carl and I saw his plane touch down. Then about 20 minutes later, we got to hold him in our arms. It was the greatest feeling in the whole world. We have the next few weeks together before he heads off to training, and we are loving every minute of it.