Oink x Caseus Pop-up Brunch

Happy Monday, loves! Yesterday I had the wonderful pleasure of attending a really cool pop-up brunch in New Haven, CT. I won 2 tickets through CT Eats Out to an Oink Series brunch held at Caseus, so Curtis and I headed down to New Haven where we met up with a good friend of ours, Brett for a lovely morning.



^ insta photo from before we got our delicious food


The amazing menu was as follows…

Pick one from each –

[omelet] lacinato kale, brebirousse d’argental, horseradish
[rye flour pancakes] rye whiskey maple, banana, bacon fat

[los tres golopes] salami, egg, queso frier, onion
low country [shrimp & grits] preserved tomato, greenhouse herbs

[biscuits & gravy] breakfast sausages

with complimentary hot toddy & East Rock Coffee
+ option for [cinna-bon] for purchase

As you can imagine, I was extremely excited for all of this goodness. So excited, in fact, that I forgot to get a nice photo of my pancake! *sad face* (if you follow me on snapchat you may have quickly seen it! username: chrrrista_ct) But if you want to know what it sort of looked like, see here.

I did however manage to get some glamour shots of the los tres golopes, shrimp & grits, and biscuits & gravy. See below 🙂 #yum

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If you’re in CT and are within driving distance of New Haven, you should definitely take advantage of these delicious pop-ups! The service was great, the atmosphere is fantastic and the food was outstanding – a perfect way to stary off a Sunday morning. Cheers to more Oink Pop-up brunches!

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Parmesan Asparagus with Heirloom Tomatoes

While I’m no stranger to some ice cream and burgers on these hot summer days, I’m also a big fan of eating colorfully and fresh. This quick little veggie appetizer goes great as a side dish for a light summery dinner (maybe with some lemony grilled chicken or a lean cut of steak), or even for breakfast served up with some eggs (poached, scrambled — your call!).

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You’ll need

  • 1 bundle of fresh asparagus
  • 3/4 cup fresh heirloom tomatoes (any tomatoes will do, but I just love how colorful these little beauties are)
  • 1/4 cup grated parmesan
  • 1/4 cup diced red onion
  • Drizzling of olive oil
  • 3-4 pinches of garlic salt (regular salt will do too)
  • 2-3 pinches of black pepper

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To Make

01. Preheat oven to 425

02. Trim the white stalks off of your asparagus and spread out the stems onto a baking sheet

03. Dice your onion, quarter your tomatoes, and mix in with asparagus

04. Drizzle with olive oil, and season with garlic salt & pepper

05. Top with grated parmesan and pop into the oven for 12-15 minutes. I like my asparagus to have a little crunch, but if you prefer it on the softer side, simply cook it a little longer.

06. Serve up and enjoy!

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Raspberry Sorbet Mimosas

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Tomorrow morning is 2015 — woah! When did that happen?

New Year’s morning can be a tricky thing — you’re tired, hung over, and exhausted from the night before, but you most likely want to celebrate the new year with some sort of delicious brunch/cocktail combo. If you’ve planned ahead and made reservations somewhere, congrats — you did great during this hectic holiday season. If not, we’ve got an easy and very delicious raspberry sorbet mimosa for you to show off to your friends!

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Ingredients: 

  • Raspberry sorbet — we used Talento, mainly for it’s gorgeous color, but also because they have tons of sorbet flavors
  • Champagne, Prosecco or Cava — we used Freixenet, a brut Spanish Cava, and it worked well since it didn’t have any extra sweetness (let the sorbet do that)
  • Rosemary sprigs

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Just drop a scoop of the sorbet into your glass and fill ‘er up with the bubbles! Swirl around the rosemary sprig to give it a bit of herbaceous delight.

With something this easy, it’s sort of hard to not give it a shot! (*and if you’re looking for a bit of extra sweetness, rim your glass with sugar!)

Hope you all have a wonderful and safe New Years celebration! For those out East like us, be sure to wear your puffy coats and hats over those party dresses… it’s gonna be a chilly evening!

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Good Ol’ Blueberry Pancakes

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While we have a few weeks of summer left, take full advantage of your summer fruits and lazy weekends! Blueberry pancakes are where it’s at. When Reg and I were in New Hampshire a few weekends ago, we woke up early to pick some fresh blueberries and had pancakes on the mind – it was quick, easy and delicious. This recipe has the perfect amount of fluff, while maintaing a little density.

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// Ingredients {makes between 8-10 pancakes}

Nonstick Spray (or butter for the pan)
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk (if you don’t have buttermilk, this is how to make it easily at home)
1/4 cup granulated sugar
1 heaping tablespoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt
blueberries (or any fruit you’d like!)

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// Instructions

01. Preheat a skillet over medium-low heat. Use nonstick spray or butter to grease up the pan.

* At this point if you’re making the buttermilk, do so now so it has a few minutes to sit.

02. Mix flour, sugar, baking soda, baking powder & salt into a medium sized bowl.

03. In a large bowl, whisk your milk, oil, and egg together.

04. Add dry ingredients slowly to the wet, whisking until well mixed and there are no chunks.

05. Pour your desired sized pancake into the skillet

06. Sprinkle in your desired fruit (as many as you’d like!)

07. Flip when edges are bubbling/appearing to harden. They should be golden brown.

08. Cook until the pancakes seem cooked all the way through and the bottom is golden, about another 2-3 minutes.

09. Repeat!

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Garnish with powdered sugar and extra fruit if you’d like! It makes them extra cute!

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And most importantly – enjoy!

 

Happy Weekend!

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{Image via}

Happy Friday! It was one of those weeks, and it’s almost over guys – yay! Reg and I get to hang this weekend (another yay!) and we thought this picture was appropriate because of course we’ll be brunching on Sunday (we’re thinkin Rizzutos, check out that drink list). With only a few hours left, enjoy our links and get out and about this weekend! The weather is supposed to be gorgeous here in CT, so we’re gonna take full advantage. xo G&M

cct // This list of the Worst Fictional Boyfriends of All Time might stir up some fightin words with friends (Big from SATC is up first), but it makes some valid points…

rkv // Considering I have almost no back-bone, I found this little article about how to ask for what you want pretty helpful

cct // Game of Thrones actors hanging out together in normal clothes – of course I want to see this!

rkv // Have you guys heard of oil pulling trend yet? After reading this I think I may start using coconut oil to whiten my teeth and strengthen my gums

cct // I’m really trying to get into the lip gloss game, but I’m having a hard time finding the right one! Any suggestions? I’ve heard great things about this, this, this, this & this – so I just need to pull the trigger and start testin them out!

rkv // I don’t celebrate Passover, but I’m think I may need to give this chocolate caramel matzo treat a try

cct // If you haven’t noticed, we’re pretty into pattern mixing. Check out The Everygirl’s guide to mixing & matching prints!

rkv // One of our favorite interior designers, Emily Henderson, is coming out with her own Target line! I read about her news on the Target blog a few weeks back, where they had an “ask Emily” section. So I asked… and she actually answered! Check out her response to my question about staying inspired here.

St.Patty’s Day Get Ups

With St. Patty’s weekend almost in full swing, we realized adding the appropriate amount of green to an outfit can be hard. It’s fun to get a little festive, but green isn’t always the most flattering color. Luckily army green and hunter green are in right now! We’ve put together a few outfits for some very possible St. Patty’s day activities that require a little green, so it won’t look like a Leprechaun attacked you…

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Parade // St.Patty’s Day in New England can still be a little chilly, especially when you’re outside all morning watching a parade. But this actually can work in our favor, because our bit of green is in this awesome army green parka. So throw this on after you’ve crafted a cute but comfy outfit to walk around and drink beers in. This tote is big enough to toss the jacket into if you’ve warmed up (liquid jacket anyone?) but make sure to keep it poking out a bit so you don’t get pinched!

// Peter Pan Tee // Sunnies (which I’m obsessed with and need to buy asap) // Parka // Vegan Leather Tote // Baseball Cap // Flats // Boyfriend Jeans //

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Brunch // For the ladies who brunch, it’s all about comfort and ease. These cargo pants and their jazzy little zippers stand out, while the flowy tank will allow lots of leeway for your big Irish breakfast. Sneakers tone down your gold hardware, and a brown oversized cross body will make it easy to steal the extra biscuits from the bread basket.

// Jean Jacket // Tank // Cargo Pants // Necklace // Cross Body Bag // Sneakers //

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Drinks // This lacy frock is easy to dress up or down, and perfect for a night of drinking some green beer with friends (last year we went with green champaign, because we’re classy). You’ll feel slim and sassy in some black skinnies and ankle booties, while staying practical with a light jacket and satchel.

// Lace Shirt // Quilted Jacket // Leather Booties // Necklace // Black Jeans // Cross body Bag //

How are you guy celebrating this year? Let us know!

Pizza for Breakfast

This idea sort of came about because I’ve been watching a whole lot of “Chopped” these days. When you’re on a budget, their approach to cooking really makes sense – take what you have an make it work. Hence.. breakfast pizza.

download-2You can get really creative with this dish here, all you really need are the pizza basics, some eggs, and whatever toppings you choose. Mine had the following:

– 1 lavash flatbread

– olive oil spray (or 1 tbs of olive oil)

– 2 eggs scrambled (you can add a little milk to fluff em up)

– fresh mozzarella (I prefer whole milk)

– grated parmesan

– fresh baby spinach, chopped

– diced red bell pepper (I used about 1/4 of a pepper)

– ham, shredded

– garlic powder (or raw garlic if you’re less lazy than myself)

– salt & pepper

// To make:

Preheat oven to 375 degrees. Beat eggs in a small bowl and cook over low heat. Add salt & pepper, keep on skillet until mostly cooked but still a little moist. Once ready, remove from heat.

While the eggs cook, prepare the pizza. Lay lavash on a pan and lightly spray with olive oil, then sprinkle garlic powder. Distribute eggs evenly over the lavash, then add mozzarella, spinach, ham, and bell pepper. Grate parmesan over pizza, bake for 10-12 minutes, and enjoy your brunch!

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