Tag Archives: Date night

Floriogprahy

The Husband and I stopped celebrating Valentines day several years ago, but he knows my affinity for flowers and always presents me with the most untraditional arrangements. Roses are sweet, but we like to teeter on the wild side when it comes to flora. Happy weekend of love!


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Spaghetti and the Black Keys

Friday night’s dinner looked a lot fancier than it was. I dressed up some regular jarred pasta sauce with chopped chard and fresh herbs, toasted bread and gouda, and opened a couple bottles of wine (we like to wine taste whilst indulging in simple carbohydrates). The whole scene was very Lady and the Tramp except we didn’t feed each other.

The Husband spent the rest of the weekend studying for finals and I laid around a lot. We took a break from studying and laying around to see the Black Keys in concert on Saturday night. A few observations: Urban Outfitters threw up on 92 percent of the population; mosh pits are not a thing of the past; smoking weed in mosh pits is not a thing of the past; Red Stripe beer really isn’t so bad; I need a pair of over-the-knee boots; the Black Keys are talented individuals.

 

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Pizza, Bubbly and Ben

The Husband and I have another crazy weekend in front of us so the only way we’re ever going to finish painting the office is to turn it into a date night activity. So tonight, we’re going to make our own pizza, chug sip champagne and hang out with our good friend Benjamin Moore.

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Dinner Date: Butternut Squash & Leek Risotto

About once a week or so, I stray from my usual quick meals and make something a little more special for dinner. I light some candles, turn on jazz (our secret indulgence), open a bottle of wine and force the Husband to help me in the kitchen. We call these evenings date night and it gives us a reason to eat at the table.

On Friday night, I decided to use some of the fresh fall vegetables in our fridge to make a butternut squash and leek risotto that, I must admit, turned out amazing. Risotto is considered a difficult dish to make, but I’ve somehow managed to master it.

First, I peeled, seeded and chopped a large butternut squash into 1/2 inch pieces, drizzled with olive oil, salt and pepper and roasted it in the oven for about 30 minutes at 400 degrees.

While the squash was roasting, I sauteed half a chopped onion, several minced garlic cloves and the white and pale green parts of three large leeks thinly sliced in extra virgin olive oil.

Then I added one cup of arborio rice and 1/3 cup of dry white wine and let it simmer. Once the wine absorbed, I threw in the roasted squash and a pinch of saffron and stirred for a few seconds before beginning the hard part of making the perfect risotto.

While I was dicing, roasting and sautéing , I had a pot of six cups of vegetable broth heating on the stove. When I was ready, I added the broth to the risotto one cup at a time, let it simmer and absorb. I kept doing this until the rice turned fat and the mixture creamy. I took the risotto off the heat, added some fresh grated parmesan cheese and chopped rosemary and served.

The final product was divine.

 

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