I have to stop in today to share some cool stuff I just got from TripAdvisor. I’ve recently started working with them and I am so excited to dive into their brand. I’ve always loved using TripAdvisor for advice on where to eat and sleep when I travel. The site is without a doubt the most comprehensive travel site on the web and it is my first stop whenever I need information. People always write in with the best advice and I love reading their comments. Recently TripAdvisor teamed up with eBags on a new luggage collection and I was lucky enough to preview it.
We celebrate many holidays in our house and one of them, which we are celebrating today, is National Cereal Day. I know, I know, it’s definitely not the most important holiday on the calendar, but it certainly is a fun one. Today we celebrated it with a bunch of goodies my friends at General Mills Cereal sent me last week. There were boxes of our favorite cereals, a pretty personalized spoon, pretty paper fans, and more.
Today I am catching up from two days of work on a super exciting new project I can’t wait to reveal. In the mean time, I have to post about this super recipe I found on My Little Paris when it landed in my inbox last week. It is a recipe from Poilane, one of the many amazing places we visited when we traveled to Paris a few springs ago. It is the best kind of sweet in that it is delicious and it barely takes any effort.
Pasta is my comfort food and there is no limit to the number of pasta dishes I’ll make. I wish I could make it every night, but in the name of excess that is definitely NOT a good idea. When I do make it I try to bulk it up with some vegetables and protein. This helps make the dish filling and nutritious, not just a giant bowl of carbohydrates.
The other night I made this easy angel hair pasta dish. I added lots of peas, stirred in cooked pancetta strips, and bound it all together in a light pink sauce. It is the perfect tasty yet light meal to enjoy on a weekday winter night. It was made even easier by the fact that the peas were Cascadian Farm Organic frozen peas served fresh from the freezer. It is so nice to have frozen product all stocked and ready to go in the winter when the local produce is not available! I warmed them up right in the sauce.
The beauty of muffins is their portability. They pack well in lunchboxes, purses, and just about anywhere they need to fit. I’ve even started taking them to the ski mountain to enjoy as a quick snack when we need to warm up in the lodge. There is no end to their versatility! The key to enjoying muffins frequently, however, is keeping them on the lighter side. I like them to be full of flavor, but I really don’t like them when they are sweet like cake.
There is nothing I love more than a good baking session with my kids. We love getting into the kitchen for a fun baking session and going crazy. Yes, it is messy, but who cares? It doesn’t matter to me as long as we are all having fun. Last weekend we had three days off for the holiday so I used some of that time to bake with my kids in anticipation of my son’s birthday. Pillsbury had sent us a whole box of fun mixes and I let them pick what they wanted and then we got to work!
We had so much fun baking up a storm on the cold winter’s day. Our first activity was the birthday cake. We elected to make the classic chocolate cake in a bundt pan. I love that the cake mix can be used for cakes, cupcakes, and more, and in this case the bundt was requested! Then we frosted it with vanilla frosting and sprinkled it with LOTS of sprinkles. My son loves sprinkles so they were the most important part to him.
I am a little late to the game with reading Susan Loomis. My mother handed me a whole stack of her books last winter and I noticed the first one was written over a decade ago! Needless to say I read them cover-to-cover in just a few weeks and have steadily cooking my way through a lot of her recipes. My favorite of her bunch is In a French Kitchen. I’ve recommended it before and am here to do so again.
My favorite part about this book is how it delves deep into the inner workings of French kitchens and the home cooks who run them. There is all kinds of information from how stock your pantry to how to approach your morning breakfast routine á la Francaise. It even includes month-to-month menus (with recipes!) so you can eat seasonally appropriate French food all year long.