Cognac: the most delicious fall color. Makes one of my new favorite drinks and a few of my favorite fall staples. I’ll take these four.
I slept with my windows open last night and let the cool, crisp air fill my apartment. It kind of happened really fast, but fall is here. Put the #PSL craze aside (I only ask for one pump…it’s way too sweet), I just love the warmth and anticipation I feel from the color pumpkin spice. You can get in other ways than a latte: a glass of bourbon, a new hair color, soft leather. Here are some of my current favorites…
I couldn’t agree more with this F. Scott Fitzgerald quote…we’re reborn in the fall. Cool air, warm colors, hilarious but infectious excitement over scarfs and boots and pumpkin. We just can’t help it. More fall inspiration and recipes coming soon! In the meantime, go outside with a scarf and read a book. (I could’t recommend The Fault in Our Stars more.) Soak up the season changing and take a minute to think about how you’re changing…even if it’s just your growing boot collection.
Warrior by Foxes
Venice by the Lighthosue and the Whaler
Elevate by St. Lucia
Next Year by Two Door Cinema Club
get the full playlist on Spotify!
You can also win two tickets to see TDCC and St. Lucia at DAR Constitution Hall on October 4th. Just leave a comment below sharing your new favorite fall song below. If you don’t want to wait until next week to see if you win, you can buy tickets here! Hope to see you there!
When I cooked these maple balsamic brussels sprouts the other night, I was surprised with how many people reacted on twitter and instagram about wanting the recipe. However, I just sort of made it up. They’re inspired by one of my favorite dishes at Graffiato – oh and I’d absolutely recommend adding panchetta like they do!
I totally understand having a good recipe to follow for baked goods, but when it comes to cooking, I like to be a little more spontaneous in the kitchen. I understand this is a skill and mindset that not everyone is used to, but I really encourage you to try it. I promise, with the combination of maple and thick, sweet, balsamic glaze, you really can’t go wrong. Hopefully you’ll learn a little about yourself and the ingredients, and also create a new favorite fall veggie in the process.
Chop brussels sprouts in half. In a large pan, sauté sprouts with olive oil and some chopped garlic. Sauté until they’re starting to brown. Meanwhile, in a small saucepan, heat maple syrup (I use plain old Aunt Jemima) and Crema until thick, sticky, and bubbly. (Crema is balsamic glaze, like this one – this stuff tastes so good and is fun to drizzle on all sorts of things! But you can also make your own by just heating balsamic vinegar in a saucepan for 20-30 minutes and reducing it until it becomes super thick.) Pour maple balsamic mix over browned spouts and stir so they’re covered in the thick sauce. Drizzle any leftover sauce over the top.