The Weekend {In Pictures}

{friday night happy hour on the rooftop}

 {yummy scallop pasta made by my sweetie}

 {lots of naps}

 {pretty blooms and blue skies}

 {negronis}

 {family zoom happy hour}

 {snuggly girl}

 {we've become a quarantine cliche}

 {sunshine break in medina}

 {soaking up the sun and the water}

{sunday takeout from ba bar}

xoxo,
stephanie marie

Happy Friday

Happy Friday {I think? The days all seem to blend together lately}!  This week has been lots of ups and downs - finding out work from home is going to go a lot longer than we originally thought and missing my family and friends, but also having a fun zoom wine date with some girlfriends and Facetiming with my cutest nephew all made up this crazy week.  Sometimes I think Nina has the right idea and hiding under the bed sounds just about right.  But not today - the sun is shining and it's a perfect day for a rooftop cocktail!  Have a good one, and stay healthy!

xoxo,
stephanie marie

Broccoli Slaw

My favorite thing I made for Easter dinner was Broccoli Slaw from Smitten Kitchen's first cookbook.  There's something so comforting and delicious about a broccoli salad like this that reminds me of summer picnics, and the fresh and simple ingredients made it so simple to put together while everything else was cooking.  If you have the time I'd recommend making it the day before - Christian and I both agreed the leftovers were even better than the first day - but either way, I doubt this will last long in your fridge as I could've eaten the huge bowl of it all myself :)

Broccoli Slaw

Ingredients
2 heads broccoli {about 1 lb}, sliced into florets and small pieces
1/2 cup thinly sliced almonds, toasted {if desired}
1/3 cup dried cranberries
1/2 cup buttermilk
1/2 cup mayonnaise
2 Tblsp cider vinegar
1 tsp sugar
1/2 tsp salt
1/2 small red onion, finely chopped
Freshly ground pepper

Instructions
1. Toss chopped broccoli with almonds and cranberries.  
2. In small bowl, whisk buttermilk, mayo, vinegar, sugar, and salt until smooth.  Stir in onion and let marinate in the dressing for about 10 minutes to mellow the onion flavor.
3. Pour dressing over broccoli mixture and add generous amount of black pepper.  Stir until broccoli is evenly coated with the dressing.
4. Will keep in fridge, covered, for 2-3 days {if it lasts that long}.

Makes about 8 cups slaw

adapted from smitten kitchen

xoxo,
stephanie marie

Crushed Baby Potatoes with Scallions, Celery, and Dill

I wasn't quite sure what I wanted to do for Easter dinner - only that I wanted to put a spin on the classics and try some new to me recipes from my ever expanding stack of cookbooks.  You can't have Easter dinner without potatoes in some form, so for that I went to Alison Roman's Nothing Fancy cookbook for her simple {and Scandanavian-esque} Crushed Baby Potatoes with Scallions, Celery, and Dill that is a mayo-free take on potato salad.  I knew when I said "dill" that Christian would approve and though the picture above doesn't do it justice, these were an excellent side along with our Easter ham that were a cinch to put together while also cooking the rest of the meal.  I love that they can be eaten at room temp or cold directly out of the fridge, and the brightness of the lemon and dill give them an extra delicious flavor that I will definitely be making again.

Crushed Baby Potatoes with Scallions, Celery, and Dill

Ingredients
1 1/2 lbs small waxy potatoes {about the size of a golf ball}
Salt
1/3 cup olive oil
1/4 cup finely chopped fresh dill, plus more for garnish
1 Tblsp finely grated lemon zest
2 Tblsp fresh lemon juice
4 scallions, white and green parts, thinly sliced
Pepper
4 celery stalks, thinly sliced
1 cup celery leaves or fresh parsley

Instructions
1. Boil potatoes in salted water until completely tender, 10 to 15 minutes.  Drain and let sit until they're cool enough to lightly crush with the palms of your hands.
2. Meanwhile, combine the olive oil, dill, lemon zest, lemon juice, and half the scallions in a small bowl; season with salt and pepper.
3. Add crushed potatoes and celery to mixture and toss to coat.  Season with salt and pepper.
4. Transfer mixture to serving platter.  Top with celery leaves {or parsley}, remaining scallions, more dill, and more pepper.  Serve at room temperature.

Serves 4 to 6

adapted from nothing fancy

xoxo,
stephanie marie

Easter Sunday

Our Easter, like everyone else's, was really quiet this year.  After a morning spent working in the yard, I headed back inside to cook our holiday feast for two.  To make it not feel like just another ordinary day in quarantine I put on a dress and makeup {what?!} and tried to stick to tradition by making an Easter ham and yummy side dishes from some of my favorite cookbooks.  It was nice to snuggle up with Christian and Nina, eating delish food and listening to fun music, but also made me miss my family a little bit more than usual, knowing we were all doing the same but apart.  Here's hoping the next big holiday we get to spend together!

the "easter bunny" practicing in my yard on friday

too. many. jellybeans.

cute decoration from mom

our easter feast

snuggles with my baby

cheers!

xoxo,
stephanie marie

The Weekend {In Pictures}

{rooftop rosé after a long week}

 {takeout #1 of the weekend - tuk tuk thai}

 {pretty sunset}

 {family yoga}

 {blue skies + blooms everywhere}

 {family walks}

 {easter egg tree!}

 {takeout #2 of the weekend - malena's}

 {neighborhood watch}

 {too tired to get all of her on the bed}

 {sunshine + morning coffee}

 {weeds that look like flowers}

{getting the patio ready for warm weather}

xoxo,
stephanie marie

Happy {Easter} Weekend

Happy Easter Weekend!  Even though we won't be able to spend the holiday with family as we had originally expected, we're planning a special meal at home {tbd on what I can find at the grocery store} and I plan on indulging in all the yummy goodness.  Hopefully you can do the same wherever you are :)

Have a great weekend!  

xoxo,
stephanie marie

Pic from my walk up on the bluff last night soaking up the sunshine and the beautiful views of this strong city :)