Not sure what I am doing this weekend, but I want to go to the party these people are going to, and I want to get dressed in their closet. They look so effortlessly fabulous, don't they? I just know I would have a great time listening to all of the things they did this week, and feel they might enjoy my hearing about my bean taco recipe(see below). We will become fast friends, and if I ever paint the inside of my friggin house,(the 76 samples on the wall do NOT count)I may have them over next Friday for a cold PBR where we will discuss things effortless people discuss.

Sound good? You can come, too.
(image via The Selby)


.yum, week one.

Crispy Black Bean Tacos with Feta and Cabbage Slaw
Adapted from
Bon Appetit, February 2009

Ok, adventurous ones, let's get started! For the rest of you who are on the fence, jump over and join in. We have about 18-20 people so far for our easy, but secretly sweet, recipes club/swap/whatever.Email me and join.

The thing I adore about this recipe is it is SO simple, yet the flavor makes it seem like you did something special. If you felt like adding some ground beef or turkey, it would only take a couple additional minutes to saute and stir it into the beans. The possibilities are endless.

Serves 4

1 15-ounce can black beans, drained
1 teaspoon ground cumin
5 teaspoons olive oil, divided
2 tablespoons (or more) fresh lime juice
2 cups coleslaw mix or shredded cabbage
2 green onions, thinly sliced
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese(I use a bit more)
Hot sauce

Place beans and cumin in small bowl; partially mash. Season to taste with salt and pepper. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.

Heat 1 tablespoon olive oil in large nonstick or cast iron skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. It is also great in warmed taco shells, just scoop the mixture in and serve. That is how I make it. So good. So easy. Swear.

Okay! Get crackin! Our next wonderful recipe will be provided by the always inspiring N. at Head Over Heels blog and will show up sometime soon. Might be a knish. Might not.



See, I am nuts. Craving dark walls YET swooning over this image. See anything dark here? Me, either. Aaaaaahhhhhh.......can only do one thing.


(image Abigail Ahern)


.dark and dreamy

Having an unexpected obsession with dark walls. I have always been a white wall girl, let your objects be the draw, not the room color, but now....oy, I am overwhelmed by my love of certain spaces. I recently moved and painted most of the downstairs a light color, except one room painted silver fox, BM. I am so drawn to it and am dreaming of down pipe walls(F&B) everywhere else. What a change!!! Huge. Is this a phase? Not sure, but it is really pulling me for some reason. But, hey, it is just paint. So if I feel like the walls are closing in on me, I can change it pretty easily......right?

Are you swooning over these rich and dreamy abode's, too? Question. Can you paint some rooms really dark and other much lighter if they open to eachother. Seems thoughts on this are mixed. What is yours?
(images Abigail Ahern and Paul Raeside)


.Fall Friday

I think this says Fall in the most beautiful way! You?

Have a great Fall weekend!

(photo via Sensitive Space)


.amethyst on my mind

Seems like every time I am swooning over an object lately, it has some pinkish, purplish tone, which I am going to call amethyst. Oh, it just is just right up my alley. And it sure does add a little depth and sparkle to a room.

What color is rocking your world?



...see yesterday's post and be brave. Let's go. Delish.


.gourmet is alive...just different!

The scene is familiar. It could be "anyplace" USA, but it is at my house.....again. Six people enter a car, two humans, four teenagers, in a quest for dinner out. I am thrilled. The rest, not so much. I drive, possibly gaining an extra ounce of control within the group. I look around, hardly able to contain the large, giddy smile on my face. Whetting my palate, and realizing no matter where we go there will not be 4,994 dishes when I finish, my smile expands. I suggest Chinese, something I don't cook often at home, something for everyone. I think. The whining is almost immediate. "I don't want to go there! It's so crowded. I hate it. We went there just last week." Deep breathe, I remind myself as I attempt to calm my husband after his outbreak. I hesitantly turn around and ask for suggestions from four people for whom debate and general disdain could be an Olympic sport. As the screaming and arguing ensue, I must have become dizzy, because I throw out my weakest and least effective threat-WE ARE GOING HOME AND YOU CAN MAKE YOUR OWN DINNER. They are thrilled. "Three cans of beefaroni and a coke is the dinner of champions" claims my 15 year old son. The girls will scarf down a bowl of cereal and have more time on facebook before computer curfew. Life is good.

That's part of the problem. When I was a kid, going out was something that happened when dad got a bonus...and it was to Long John Silver. I squealed in delight the day before and actually brushed my teeth to go. No complaints. The excitement of going out anywhere lasted long after, and mom glowed because, as I now know, the reward was truly all hers. Now going out to dinner is more commonplace and not such a luxury.

I cook and I really enjoy it. I prefer, most nights, to eat at home. And though we eat most meals as a family, feeding people with different schedules and taste buds can be a challenge. I KNOW it can be done, and believe me, I have used the line thisiswhatwearehaving a thousand times after seeing eyes roll because chicken was coming to the table. But I am bored, too. Don't want to go out, to expensive and a hassle, and bored with what I am making staying in, too. I need some new recipes, that are relatively fast, and send new life into my kitchen. Do you? Awesome. I knew it!

Gourmet is back ladies, it is just being published by us! What if we all sign up and offer a spiffy recipe that will thrill and excite those who have never seen it? Simple and tasty, but new, and most important, recipes tried and true by normal people. While I do love cooking mags, it is mostly the pictures as my heart often sinks by the fourth ingredient. I find my favorite recipes are from family and friends. And while I love the thought of mastering the art of french cooking, I would just as soon master the art of cooking itself. Also, with people literally around the globe in the blogsphere, how cool to share?

Are you in? Don't be shy. It is not like we will blame you if it stinks. But we will love you if it keeps people at the table with a smile. I think I will start next week with a 10 minute recipe I make that is shockingly easy and good. I am only giving it to you because you do not live in my zip code. Truly.

Does this idea whet your appetite? Questions? Email me to sign up and I will post the recipes weekly, monthly, whatever. We will play it by ear. It'll be fun. Stop whining.

(image via Sunday Suppers)


.wishing for a Fall Friday

I am waiting in the wings for the Fall day that many of you are describing. It is to be 88 degrees here today and my youngest left for school complaining in flip-flops as she is so ready for her uggs. These are big problems, people.

So if you happen to be reading Mother Nature, a cool breeze and some crisp Fall nights would be a pleasure. Just saying.

Have a good weekend!


style or vile...sort of.

I love bringing the outdoors inside. Driftwood, shells, rocks, objects that grab me and remind me of a place I have been. But what is up with antler's, horns and empty turtle shells as art/decoration? Clearly the coolest of the cool say it is swish, look at the shelters mags and catalogs that people covet, but I am a bit lost. I am not a hunter, but understand(lack of better word, here)why hunters keep racks as a trophy of sorts. Not my thing, but ok, it is a sport to some, whatever, don't get all PETA on me, I can't even flush a goldfish. I have a friend whose dog, Ruffin, feels he is a hunter. He brings her all sorts of dead things, things that have been dead, clearly, for years, that he finds and chooses to collect. See above. Not sure that makes him a hunter( sorry, Ruff, you are so good at so many things ) but my friend keeps his stash by the door, which seems to make this pup quite proud. So that is what I mean.....sort of.

Anyway. Why are people who have never ventured off a city block decorating with collections, often fake, of antlers all over the wall? I was at the local flea this weekend and people were practically ramming(ha! ha!) each other to get into a booth that had everything dead you could imagine, or parts of dead things, anyway. And they were expensive as hell, too. One woman bought twenty nine turtle shells at $20 a piece. I asked her why she did not get thirty, and while she did not answer verbally, her expression told me it was the wrong question. I was just curious is all.

So tell me. I want to know. Was up?


.dishing it

I sometimes feel I unload the dishwasher 40 times a week. Do you feel that way? Somehow doing this dishes like this makes me think it might change my outlook on a sparkly glass! You?

Fun plans this weekend? If only I could unpack outdoors, too!