Happy Easter.

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Happy Easter to all those celebrating today! 

So far, we've had a lovely weekend. We've been able to go on several walks, now that it's FINALLY feeling like spring! Today we stopped to treat ourselves to a coffee at the next-door coffee shop, and we found they were giving away these, in the spirit of all things Easter (because everyone knows today is all about the candy, right?). I took one to try, just to see if I still didn't like them...and, as confirmed by my first (and only) bite, I really don't. Truly, I don't know how anyone likes these (sorry, D). 

We're missing everyone at home, and hope you're all having a beautiful Sunday, no matter what you're doing.

Much love to all!

One hundred.

Today marks 100 posts from our kitchen...and to celebrate, you'll notice we've had a bit of a redesign! Spring cleaning applies to blogs, too. 

So much has happened over these last 100 posts, and I'm so glad to have shared it with you. Thanks to those who've been our loyal readers, and to those who may be new here, I hope you'll visit often! 

Here's to the next 100. 

Have a wonderful weekend (and Happy Easter to everyone celebrating!)! 

For the kitchen: aprons.

It's been a while since the last "for the kitchen" post, way back in December! Now for something a bit more springy - colorful aprons! Andrew bought me two lovely aprons from Williams-Sonoma for Christmas and I absolutely love them. They're both functional (with pockets!) and feminine - what girl doesn't want to look good in the kitchen? And with all the brunches and dinners happening this weekend, you'll want to make sure to wear an apron to keep those Easter dresses looking their best.

Below are some more of my favorites, just in time for upcoming spring and summer parties...perfect for hostess gifts and Mother's Day! And how adorable is the last one, for the chef-in-training?!

{1 / 2 via Crate & Barrel} // {3 / 4 via Anthropologie} // {5 / 6 via Williams-Sonoma}

Spring fever.

So we're nearing the end of March and it is technically spring, at least according to the calendar. I'm defying Old Man Winter every chance I get. This afternoon, for example, I refused to put on a real coat and went out in yoga pants (yes, cropped) and a light workout jacket that's more or less a thin hooded sweatshirt (yes, I looked lovely) for a nice long walk by the lake. I'm fully aware that I may be risking some cold or other weather-inflicted sickness I might happen to get, but I can't take the puffy down jacket and (very) worn-out boots any longer. And it's really not that cold, just too cold for my liking after a long winter.

But springtime is trying so hard to get here, I just know it! The snow is finally starting to melt, fresh flowers are being sold in stores, and the lake has this hint of brightness to it that's been missing for the last few months. You can tell that everyone wants to get outside: I saw so many people out on my walk...everyone is craving sunshine. 

Come on, vesna, you can do it!

PS: Did you see this? How it makes me miss MPLS! 

In the kitchen: cheddar and green onion biscuits.

One of our favorite sides, these cheddar and onion biscuits are cheesy, flaky, and have just the right amount of salt: an all around winner when it comes to perfect biscuits! They're really easy to make, too. Sure, you won't get the satisfaction of popping open the cardboard container of the ready-made refrigerated dough (confession: that was one of my favorite things to "help" with in the kitchen when we were little and making crescents, cinnamon rolls, or biscuits!), but the flavor is 100 times better!

Cheddar and Green Onion Bicsuits, adapted from Saveur. 
(makes 10, biscuits, using a 3" biscuit cutter**)

**a drinking glass works just as well - just flour the top of it and you're set**
--------------------------
2 cups flour; have more on hand for dusting
2 Tbsp. baking powder
1/2 tsp. baking soda
1 Tbsp. sugar
1 stick unsalted butter, cut into small cubes; keep cold until ready to use
3/4 cup and 2 Tbsp. buttermilk
1/2 cup shredded cheese (we like a sharp cheddar)
1/2 cup thinly sliced green onions
1 Tbsp. heavy cream

Preheat the oven to 450. Line a baking sheet with parchment paper and set aside. 

Whisk together the flour, baking powder, baking soda, sugar, and salt in a bowl. Work in the cold butter using a pastry cutter until the butter is the size of small peas. Add the buttermilk, cheese and green onions. Mix with a fork until a loose dough forms.

Turn the dough onto a floured work surface and pat out to form into a rectangle that's roughly 6 x 9 inches. Gently fold it into thirds (like you'd fold a letter), and pat out to form another 6 x 9 rectangle. 

Using a floured biscuit cutter (or glass!), punch out 10 biscuits. You may have to reform the dough to get out the last few. Place on the prepared baking sheet. Lightly brush the tops with cream. 

Bake until biscuits are lightly browned, about 14 minutes. Serve warm. These are great as dinner sides, but work surprisingly well for breakfast, too! 

MN Mondays: Spring break at home.

Get ready for a photo overload - here's the recap of our lovely not-so-spring-like spring break in MN (seriously - I had to shovel our driveway. Go away, snow.)! 

We left at 5:00 in the morning on Thursday - we were so anxious and excited to get back home! Medyk eagerly greeted us on our arrival and quickly jumped into the lap of his best friend. 

As always, a lot of our family gatherings centered around food. We were able to get reservations at one of the newest restaurants in town, Smack Shack, and enjoyed a night of seafood with our families. We almost had everyone together in one place that night, which is a rare and wonderful treat. 

Last year for St. Patrick's Day, it was 70 degrees and sunny. Even though the weather was not at all like that this year, we still managed to have a fantastic day spent (partially) outside: we celebrated Butcher & The Boar's 1st birthday! Andrew even won some of their meat to take back with us to MKE! I had attempted to document this momentous occasion, but the photos didn't turn out...too much Irish music (and beer and smoked sausage...). If you look carefully at B&B's photos from that Sunday, though, you can see me and my sister in the corner of one of them. We're famous now!

Minneapolis is such an amazing city (not biased at all, am I), and it's making an even bigger name for itself thanks to its food and restaurants...but really, it's the best because that's where all our favorite people (and dogs) are. Being able to eat, drink, and catch up with friends and family is, in my opinion, an absolute perfect way to spend a week, even if the weather doesn't cooperate. Going out, staying in, hot, cold, doesn't matter. To us, the week was all about being with those who we care for most.

We can't wait to be back. 

Saturday Post No. 6

It's finally just warm enough to walk outside and not freeze...so that's what we did this afternoon! I absolutely cannot wait for long walks by the lake. Hurry up, spring. We can't take the snow and cold anymore. 

Also, apparently today is National Puppy Day. Who knew. Since we can't have our own dog (apartment rules), we'll celebrate by spending far too much time looking at photos of our favorite puppy, this 10-year old love bug who is the best to snuggle with under blankets. See? 

Happy Puppy Day, Meds! 

Have a lovely Saturday, everyone. 

Pysanky.

Happy Friday morning, friends!

We're back after a wonderful, family-filled week at home in Minneapolis. Our adventures will be posted later, but for now, in the spirit of springtime, here are some shots of what took over our dining room table for the last few weeks. 

Pysanky are traditional Ukrainian Easter eggs, and have been a part of Ukrainian culture for thousands of years. The word pysanka comes from the word pysaty, or "to write," referring to the fact that the designs are written on the egg with wax. Each design and color has its own meaning, with roots in pre-Christian times (it was once believed that the more colors and symbols an egg had, the more magical it was!). Now, centuries later, Ukrainians continue to make pysanky to preserve the traditions of the past and pass down this incredible art to younger generations. 

Here's how the process works: you start with a regular, plain egg (they're raw, so no, you really can't eat them). Using a kistka, a wooden (or, to bring us into the 21st century, an electric) stylus with a tiny well that's heated in a candle to melt the wax, you write each design onto the egg. Dying the eggs is a layering process: as you move from light to dark colors, the wax designs preserve whatever color is underneath. When you're finished, the pysanka will have wax all over it, hiding all the earlier colors and designs. 

My favorite part of making pysanky is the final step - melting off the wax. I use a candle; others do this en masse and melt several eggs at a time under a heat lamp. As the wax melts off and is wiped away, all the colorful designs are revealed. I've done this so many times, and still, each time, I'm surprised and excited to see the finished pysanka. They really are the perfect symbol for spring, signifying rebirth and new life. 

Making pysanky is a beautiful tradition that I'm so proud to continue! If you want to learn to make your own, visit the Ukrainian Gift Shop in Roseville, MN - they have everything you need to start making pysanky - from dyes and styluses to instructional kits and books filled with inspirational designs. They're really the go-to experts on all things pysanka! 

Have a wonderful weekend - hopefully the weather cooperates and starts to actually feel like spring!

In the kitchen: tortillas with spicy queso.

We've had a bag of masa flour in our pantry for months, but never used it. I honestly don't even remember why we bought it in the first place, but it just sat there, taking up space. After getting a tortilla press for Christmas, we've finally been able to put the masa to use, and have been making homemade tortillas! It's beyond easy, and only requires two ingredients: masa flour and water.


Masa Tortillas 
(makes 10 smaller tortillas)
--------------------------
1 3/4 cup masa harina flour
1 cup + 2 Tbsp. water.

Mix the flour and water together until the dough comes together into a ball. Let sit for 15 minutes, then add about 3 more teaspoons of water (the dough should be slightly soft, but not sticky). Divide the dough into 10 sections and roll each into a ball. Press firmly through a tortilla press (I put the dough in between use two sheets of plastic to prevent it from sticking to the press), and set aside until all are pressed.

Heat a cast iron skillet until hot; I use our cast iron pizza stone - it's the perfect size. Gently place the tortillas (about 2 at a time, depending on the size of your skillet) on the skillet, about 3-4 minutes per side. I flip them a few times, letting little air bubbles form on each side.

Keep tortillas warm until ready to use. If you're waiting a bit before you'll be eating them, steam them up for a few seconds in the microwave by wrapping them in a damp paper towel.

So now that you have tortillas, what better to fill them with than a spicy chorizo and jalapeno queso! This queso is one of our favorite guilty pleasures. Nope, not healthy at all, but it's one million times better than any jarred "queso" or anything that has any Velveeta in it (which, really, shouldn't ever be eaten...). We were browsing websites for good party food a few years ago and came across this recipe from Homesick Texan. Her recipes never disappoint, by the way - try these enchiladas with chili gravy - so good and so easy!

Still, this queso is the best. Once you have everything prepped, it's really easy to finish off because all the ingredients get mixed together in the end. This is one of my favorite dishes to bring for parties or to have as an appetizer before dinner with friends. And, confession, Andrew and I have made the queso for dinner, too...it's that good.

Queso Compuesto, via Homesick Texan.
--------------------------
6 jalapenos, roasted for 25-30 minutes in the broiler.
2 cups collard greens (kale works, too!)
1 Tbsp. vegetable oil
1/4 medium onion, diced
1/2 lb. chorizo, casing removed
15 oz. black-eyed peas, drained
8 oz. cream cheese, cubed
4 c. (16 oz) shredded Muenster cheese.
1/2 c. half-and-half
Optional, for garnish: lime juice; 1/2 c. chopped cilantro

As the jalapenos are roasting, cook the greens in salted water for 3 minutes. Drain, squeezing out as much water as possible. Chop greens and set aside.
Once the jalapenos are blackened, remove from the oven and set aside until cool enough to handle. Turn down the oven temp to 375. Remove stems and seeds (we leave them in, but we like it spicy!), and chop finely. Combine with the greens.
Heat oil in a cast iron skillet. Add onions and chorizo, cook for 8-10 minutes. Add the greens and jalapenos, as well as the black-eyed peas. Cook a minute or so.
Evenly top with the cheeses and half-and-half. Bake for 15-20 minutes until cheese is bubbling.
Top with any or all of the garnishes, and try to avoid eating the whole thing in one sitting.
Harder than it sounds, trust me!

Happy Friday!

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Aren't these hyacinths lovely? When we were little, my mom would buy them for us every spring and we'd set them on the kitchen table to watch them grow. Hyacinths are special because they grow and bloom quickly...this made it fun for us to "check on the flowers" every morning at breakfast! I may just have to buy some to remind myself spring is really on the way...

While I'm not looking forward to losing an hour of sleep this Sunday (I LOVE sleep), I'm really excited for the week ahead. Here's why:

1) The start of Daylight Savings Time means spring is just around the corner. I was over winter two months ago and really don't think I can take it anymore. Thank goodness for longer days, warmer sun, and melting snow!

2) I'm almost at 2 dozen pysanky - and should be able to make at least a few more in the next few days. I will be transporting all of them carefully on our drive home next week...

3) WE GO HOME NEXT WEEK! These last two months since we've been back in MKE have been tough: lots of work, studying, and enough of the winter blues to make everything seem five times worse than it actually is. We absolutely cannot wait to be back in MPLS for a few days and are so, so excited to spend time with our favorite people (and animals, too). This week really can't go by fast enough. 

Tonight I've got more pysanky to make, and perhaps a run to the gym, sans note cards, of course. 

Hope all of you have a beautiful weekend (and get to sleep early on Sunday!). 

P.S. - have you voted today? Thanks a million to those who are playing along! 

Photo booth contest!

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Some excitement in our wedding world today - our venue is participating in a contest offering their couples a free photo booth from The Studio MPLS! Their team of photographers (formerly known as CM Photographics) is celebrating both their new name and new studio location in Minneapolis by giving away a photo booth for a couple's wedding day. And these aren't the teeny-tiny photo booths where everyone ends up sitting on top of one another...no, Studio MPLS calls these "open air photo booths," which means everyone we know and love can get together and enjoy themselves in front of the camera! 

Those who know me know I love photos of all kinds. It'd be so fun to see our guests capturing their silly/hilarious/creative sides with the photo booth! And that's where you come in...

Help us win the photo booth by voting here - "like" Studio MPLS, then view entries, then vote for us! You can vote once a day every day until March 17. I've never done a contest like this before; it's fun to play along! 

Thanks in advance, friends! 

Andrew's birthday.

Andrew's birthday happened to fall the day before I was leaving for Madison to take the bar, but I was definitely not going to let that get in the way of our celebrating his day. You only turn 26 once, right!? 

For his birthday present, I bought this chalkboard that's now hanging in our kitchen (we've wanted one for a long time...and surprisingly, it's really hard to find one that's not "school-room green" in the middle!). He doesn't get to have his real birthday present until April, though, when we'll go to Chicago for dinner at Girl and the Goat (see it on the chalkboard?? Girl + Goat? I was really proud of this, by the way...)! I had been trying to get reservations since November, and finally, before Christmas, I was able to get us in...at the end of April. That was the first Saturday night opening they had! Needless to say, we're really excited, and are so looking forward to a sunny and warm night out in Chicago in about a month. 

And what kind of birthday would it be without a cake? Andrew had requested something special from the Milk cookbook - filled with desserts and baked loveliness from the Momofuku Milk Bar bakeries in New York. These recipes are quite involved - most everything requires several components - but OH MY WORD, these are absolutely the best cakes I've ever had. We made one at Christmastime for my birthday, so we knew that the recipe wouldn't disappoint. Andrew's birthday cake was (are you ready?!?) a pistachio layer cake, made with homemade lemon curd, pistachio frosting, and milk crumbs. Unreal. 

Perfectly nutty (but not overpowering at all) and with just the right hint of  citrus from the lemon curd, this cake was amazing. Apparently it's one of the favorites at Milk Bar, and I'm not surprised. My favorite components of it are the pistachio cake and milk crumbs (powdered milk, sugar, flour, cornstarch, butter and salt baked, then broken up and sprinkled with melted white chocolate). Seriously. Not healthy AT ALL, but who cares. It was worth every calorie. And it looked so pretty, too! 

It complemented our dinner of smoked roast chicken, macaroni and cheese, and green beans perfectly! We FaceTimed with our families and wished they were able to join us, but getting to "see" everyone we love was the next best thing. I hated leaving the next day...but at least there was cake for Andrew to eat while I was gone! 

I love you, Driy!! Hope you had a wonderful birthday!