on tap.

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I'm so glad it's Friday--it seems like this week was dragging on forever. A plus was that I'm slowly getting back into a workout routine since my surgery: I went horseback riding, did a couple of pure barre classes and am planning on getting a run in tomorrow...and speaking of running:

My sister is running a marathon on Sunday! I'm so incredibly proud of her--she worked so hard all summer and I know she is going to be amazing. I'll be by her side carb loading and celebrating. It's what I do best.

Happy weekend.


butternut squash lasagna.

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Not my photo, but I swear it looked identical.
With the temps dropping I've had a hankering for all things fall-like, and first on the agenda was butternut squash lasagna. I usually just use the recipe that's on the back of the pasta box, but when I saw the latest Williams-Sonoma catalog, I wanted to replicate theirs...with a couple of changes:

Butternut Squash Lasagna (adapted from Williams-Sonoma's Pumpkin Lasagna with Fontina)

What you need:
1 lb. whole milk ricotta cheese
1 Tbs. julienned fresh sage
1/4 cup chopped fresh flat-leaf parsley
1/2 tsp. minced garlic
Kosher salt and freshly ground pepper, to taste
2 Tbs. olive oil
1 large yellow onion, thinly sliced
1 jar pumpkin/butternut squash pasta sauce
12 sheets dried ruffle-edged lasagna noodles, cooked until al dente
1 lb. Italian fontina cheese, shredded
Parmesan cheese for topping

What you do:
Preheat an oven to 400°F.

In a bowl, stir together the ricotta, sage, 3 Tbs. of the parsley and the garlic, and season with salt and pepper. Set aside.

In an oval Dutch oven over medium heat, warm 1 Tbs. olive oil. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 15 minutes. Transfer to a bowl.

Spread 1/2 cup pasta sauce in an even layer on the bottom of the Dutch oven. Arrange a single layer of lasagna noodles on top, tearing them as needed to fit. Spread 1/2 cup ricotta mixture on the noodles and scatter a handful of onions on top. Spread 1/2 cup pasta sauce over the vegetables and sprinkle 1 cup fontina on top. Layer the noodles, ricotta, onions, sauce and fontina 3 more times, omitting the sauce and fontina on the last layer. Top with the remaining noodles, sauce and fontina.

Transfer to the oven and bake until the sauce is bubbly and the cheese is melted and browned, 45 to 50 minutes. Sprinkle the remaining 1 Tbs. parsley on top. Serve with Parmesan cheese.

The Williams-Sonoma recipes calls for their Pumpkin Parmesan sauce, but I'm partial to Dave's Gourmet Butternut Squash sauce--I used that instead. Also, W-S adds summer squash and zucchini but since I'm not a fan I just did onions. I will definitely be making this again: the fontina takes it to the next level and it keeps well for leftovers. I might add some chicken sausage next time to make it even heartier...but this definitely put me in the fall spirit.



I didn't mean to take such a prolonged break from my internet ramblings--life got in the way with a promotion at work (woop woop) and a trip out to the Midwest last week that left me a little drained. I'm sure adding on a boozy weekend with my best gal pals from law school didn't help, but it was so worth it.

So, in pictures:

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  1. I did a spur of the moment chopping of the hair--it was so damaged and needed to be done. I was attempting to channel this pic, but I think my stylist was overzealous with both length and layers. Le sigh. It will grow. 
  2. Sushi Fridays have become a tradition around these parts, and I love it.
  3. I had my Maine weekend with MET*, and there was sailing and lobster and shopping and it was perfect.
  4. Fries, because...have we met?
  5. This past weekend was a law school reunion with my BFFs in CT, and one lady lawyer has a red VW Bug convertible which makes for the best selfies (according to me and my sweet windblown hair).
  6. During my lady lawyer reunion, we hit up Two Roads Brewing Company and take it from me: their Hefeweizen and Pumpkin Ale are mighty tasty (hence, the aforementioned selfies).

So that's what I've been up to--I'm glad fall is upon us and I can start cooking up my favorite comforting recipes. I'm of the position that the cooler temps permit a little extra girth around your middle for warmth and safety. At least that's what I tell myself.

*In the event inquiring minds want to know, MET is my manfriend. We went to high school together and reconnected at the beginning of the summer. He is super cute and nautical and I like him a lot. 


happy weekend.

I'm off to Maine for one last summer hurrah--hoping to squeeze in a chilly sail, a tasty lobster and do a little shopping for some new arrivals (babies are an epidemic, I tell ya).

Have a fabulous weekend!


truffle-y pasta.

If you follow me on Instagram, it's no secret that I'm an absolute truffle fiend: I never met a truffle I didn't like. So when I found myself at Williams-Sonoma recently, I was immediately drawn to this:

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Despite my pure and utter love for truffles, $19 a package is a little pricey in the grand scheme of all things dried pasta. However, when your shopping expedition is accompanied by copious amounts of wine, it's that much easier to open up your wallet.

The pasta came home with me.

I decided to let the flavors of the pasta do most of the talking when I concocted this dish, so I sauteed some garlic and mushrooms in a bit of oil and balsamic vinegar and then made a Béchamel (butter, flour and milk) that resulted in a Mornay sauce (I added some Parmesan cheese to the Béchamel). I finished with a drizzle of this truffle oil, and added more cheese and a dash of parsley.

The result? Deliciousness. What certainly had the potential to be a drunken regret turned into a delicious dinner, and if you're in the market for some pricey pasta--go the truffle route. It does not disappoint.


horsing around.

I haven't been able to go horseback riding since June, and I can't wait to be back in the saddle in the next two weeks.

In the meantime, the internet has had a plethora of equestrian-related items for my perusal (and purchasing needs).

It's kind of the same. (Except, it's not).

horsing around.

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the end of summer.

the most perfect day sailing

I definitely tried to cram as much as I could into the weeks leading up to Labor Day, but I'm pretty bummed summer is over--it absolutely flew by. Despite my end of summer sads, I'm totally looking forward to cooler (not freezing) temps and less frizzy hair. For my end of summer send-off, I...

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top: my Rosé on pretty hard. So refreshing and delicious.
middle: ...spent some quality time with Piper (the newest addition to the C family), snoozed with Olive, and perfected my baking skills.
bottom: ...enjoyed some street meat after a late night out, chowed on Nordstrom's version of the Cronut (which did not disappoint) and stuffed my face with fries, as per usual. 

I have to say, I'm ready to be back in a bit of a routine. This summer was a doozy, and I'm hoping the fall brings more stability and more good things.

I'm pretty optimistic.