This is one of my favorite weekend outfits: an oversized silk shirt, some jeans and my favorite weekend tote. I love this Kate Spade shirt for so many reasons. It can be dressed up or down easily and the silk makes it a little fancy.
Shirt: Kate Spade (blue on sale!! $129) (and similar in white)
Jeans: Frame Denim
Shoes: Jessica Simpson (similar $79)
Necklace: From a local boutique (similar on Etsy)
Tote: J. Crew (on sale!) $130
It is my family’s tradition to have waffles every Christmas morning. Mom preps the batter the night before and as soon as we wake up on Christmas she starts up the waffle machine. We serve them with fresh berries, maple syrup, butter and whipped cream.
About once a month, Q and I make waffles for Sunday breakfast. I follow my mom’s tried and true recipe to a tee and it never disappoints. The only downside of this recipe is you have to prep the batter the night before so that it can rise. We use our Griddler with waffle inserts to make the waffles. My mom uses an old school Waffle Maker. Both turn out wonderfully (although mom’s always taste better).
Makes 20 waffles
- 1 (¼-oz.) package active dry yeast
- 2 cups milk
- ½ cup unsalted butter, melted, plus more for serving
- 1 tsp. kosher salt
- 1 tsp. sugar
- 2 cups flour
- 2 eggs
- ¼ tsp. baking soda
- Maple syrup, for serving
- Sliced strawberries for serving
- Fresh whipped cream for serving
1. Dissolve yeast in ½ cup warm water; set aside until foamy, 8 to 10 minutes. Add milk, butter, salt, sugar, flour, and eggs; whisk until combined. Cover with plastic wrap; refrigerate overnight.
2. Heat a nonstick waffle iron. Whisk baking soda into batter. Pour ¼ cup batter onto iron; let set for 30 seconds. Lower lid; cook until golden and crisp, 4 to 5 minutes. Repeat with remaining batter. Serve with maple syrup, butter, sliced strawberries and whipped cream.
*Keep uneaten waffles in the fridge and reheat in the toaster oven for a tasty next day snack.
Adapted from Saveur.
I try to be a “hip” teacher. Is that even possible? I found these cute plaid pants on Lands End and have incorporated them into my teaching wardrobe. PS obviously I don’t wear heels to work, that would be crazy! But on the occasional night where Q and I go out to eat after work, I slip some on. (PS the pants are on SUPER sale!)
Pants: Lands End (on super sale) $30
Sweater: J. Crew $60
Heels: J. Crew Marbella $268
Purse: Kate Spade (similar)
Necklace: J. Crew (similar)
I like to call this chili “man chili” aka the opposite of “Koko chili.” “Koko chili” consists of lots of beans, broth, tomatoes, and then some meat thrown in. Examples of my kind of chili are Spicy Slow Cooker Chili or Easy Weeknight Black Bean and Turkey Chili- yes they have meat, but they have so much MORE. On the other hand, “man chili” is mainly meat, some beans and not a whole lot of broth. Yes, you can spice it up with some avocado, cheese and sour cream, but at its heart, it is man food.
For the Super Bowl a few weeks ago, I decided to make Q his “man chili” aka this Gelson’s Turkey Chili. I served it over brown rice and with some homemade corn bread. And Q could not stop talking about the fact that THIS is what chili should be like.
Gelson’s Turkey Chili
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 tablespoon chopped garlic
- 1 pound ground turkey
- 1 small bay leaf
- 2 tablespoons chili powder
- 1/8 teaspoon crushed red pepper
- 2 1/2 teaspoons salt, or to taste
- 3/4 teaspoon black pepper
- 1 (14.5-ounce) can diced tomatoes in puree
- 1 (16-ounce) can kidney beans, not drained
- 1 1/2 cups tomato paste
- 1 cup chicken broth, more as needed
- 2 teaspoons apple cider vinegar
- 3/4 teaspoon Tabasco sauce
- In a medium, heavy-bottomed pot (like a Le Creuset), heat the oil over medium-high heat until hot. Stir in the onion and cook, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the garlic and cook until aromatic, about 1 minute. Add the turkey. Sprinkle with a teaspoon of salt and fresh ground pepper. Cook until the turkey is browned, 6 to 8 minutes, breaking up the turkey with a wooden spoon as it cooks.
- Stir in the bay leaf, chili powder, crushed red pepper, rest of the salt and black pepper. Continue to cook, stirring frequently, for about 5 minutes to marry the flavors. Stir in the diced tomatoes, kidney beans, tomato paste and 1 cup chicken broth. Add the vinegar and Tabasco sauce. Cover loosely and adjust the heat to maintain a gentle simmer.
- Continue to cook for 30 to 40 minutes to develop the flavors, adjusting the consistency of the chili if needed with additional broth. Taste, adjusting the spices and seasonings if desired. Remove from heat and chill if not using immediately; reheat before serving. The flavors will continue to develop and mature as the chili sits. This makes about 2 quarts chili, which will keep, covered and refrigerated, for up to 1 week.
Adapted from the LA Times