Saturday, November 06, 2010

Blogging Transition

For the past few months I have been trying my best to maintain 2 blogs at once... plus 2 jobs. It has been a little tough and I have decided to focus on my dessert blog, Penny Candy. I will incorporate lots of wedding, entertaining and recipe posts similar to what I post here.  So please visit Penny Candy and bookmark it!

chartreuse love. has been great and I will really miss it!

Friday, November 05, 2010

Bridesmaids of Style

Quail Bridal has some lovely dresses for ladies in lots of style and colors. Not your typical boring bridesmaid!

Wednesday, November 03, 2010

Lauren Graham Kicks Ass

I have loved Lauren Graham since the days of Gilmore Girls and now am loving her again in Parenthood. First of all, her hair is awesome and she was such a cool mom to Rory. Ok, that was a character, but still. She is lovely and happy and not too Hollywood.

Tuesday, November 02, 2010

Recipe Day: Acorn Squash Quesadillas

Full of flavor and fall comfort, these quesadillas from Smitten Kitchen sound delicious. The tomatilla salsa adds a kick of heat for a cool November night.

Acorn Squash Quesadilla
1 small/medium acorn squash
4 tablespoons vegetable oil
3 tablespoons diced white onion
1 tablespoon minced jalapeno
1 clove garlic, minced
2 poblano chiles, roasted, peeled and cut into strips
Salt and pepper to taste
10-inch flour tortillas
1 cup shredded Mexican cheese blend of your choice

First, roast the acorn squash. Preheat the oven to 400° and lightly oil a baking sheet. Halve the squash, scoop out the seeds (you can save them to toast later, if you wish) and cut each half into half-inch slices. Lay them on the baking sheet and roast for about 20 minutes, until soft but not cooked to mush. (You’ll finish it in the pan.) When cool enough to work with, use a paring knife or your hands to peel the skin off each slice. Lightly chop the squash and put it in a bowl. Saute the onions, garlic and jalapeno in the oil until translucent. Add the poblano strips and cook for a couple minutes more. Add the squash and cook for another 5 or 10 minutes, until the squash is tender and the flavors have melded. Season with salt and pepper and take off heat.
Spread a few tablespoons of the cooked squash mixture onto one half of a 10-inch flour tortilla. Sprinkle with a couple tablespoons of the cheese. Fold over and place in a hot pan with melted butter, and fry until crispy. Cut the finished quesadilla into four triangles and top with your choice of garnishes. Eat while warm.

Tomatilla Salsa [Salsa Verde Cruda]
10 tomatillos, husked and well washed, quartered
1/2 bunch of scallions, roots and green ends trimmed, cut into big segements
5 garlic cloves, smashed
2 jalapenos, roughly chopped
Pinch of allspice
Salt to taste
Puree all ingredients together until very smooth either in a blender or food processor. Season with salt.

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