Autumn Wishlist – 5 Beauty, Fashion, & Home Items I’m Loving Right Now

Autumn Wishlist 2015

Hello! Today, I thought I might try something new and talk about the top things I’ve been lusting over this season. To me fall is the time for long sleeves, layers, baking, cozy home decor, & deliciously tasty treats. I am so incredibly blessed to have all these things (and more) in my life, but of course I end up falling in love with all the incredible things I see whilst out window shopping and I thought it might be fun to take a look at a what’s been catching my eye lately.

1. I have been obsessed with midi length bodycon dresses this fall! Recently I found this two-piece top and skirt combo from River Island that I love, but probably won’t buy because the price is quite steep. Luckily there are more economic options out there! I bought a mock turtle neck dress at Target the other day that is absolutely gorgeous on and I really can’t get enough of the simple, elegant style.

2. One of my favorite things about autumn is how versatile your closet becomes! You can mix oversized sweaters with flannel with heels with leggings with dresses with cardigans with jackets with knee highs with boots – you get the idea. The world is your oyster and the temperature has just cooled down enough to make layering possible without the need for a bulky coat on top. This part of my wishlist is really my hope that the weather stays beautiful and crisp every day this fall so I can get full use out of my closet.

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Spicy BBQ Chicken

Here we have another case of an “oh shit I have nothing planned for dinner and need to go grocery shopping” meal. To be honest I hadn’t planned to post this, until I tried the marinade and decided it was actually pretty delicious!

I find this happening quite a bit actually. The impromptu meals I make (and don’t plan to write down any recipe for) end up tasty and are then requested again later-on causing me to run around like a chicken with its head cut off because I have no idea how I made them.

Well not today! I’ve written down and photographically documented this one to be used at a later date. Ah, also before I forget (in case you were curious) the fries are Trader Joe’s Frozen Hand-Cut Potato Fries, which you’ll simply need to follow the recipe on the bag to make.

Enjoy!

Spicy BBQ Chicken

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Majora’s Mask DIY

Anyone who knows me knows I’ve been obsessed with the Zelda game franchise ever since my cousins first introduced me to Ocarina of Time in ’98. As a kid I ran around pretending to be a Kokiri by exploring the forest bordering my neighborhood and building temples in Arenia’s parents’ backyard. As an adult, I immediately got a tattoo to commemorate my love upon turning 18 (NO REGRETS) and at 25 after re-playing Majora’s Mask in 3D took on the most intensive paper mache project I’d ever attempted in my GD life. AND I COULDN’T BE HAPPIER WITH THE RESULTS!! Is it a perfect replica of Majora’s Mask? – Hell no-, but I worked hard on it so I love it. If anyone else is interested in trying this project I wrote a rough (like really, really rough) tutorial on what it took to make my mask.

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1MaskStep 2MaskStep 3MaskStep

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ⓛⓞⓥⓔTricia

Ceviche de Camarón

Another childhood favorite! Ceviche is one of those foods that has always seemed (to me) so fancy and exotic, when really it’s incredibly fast and easy to make. Honestly, other than playing the waiting game while the shrimp were marinating this dish took me… maybe 30 minutes total? Fast and easy – I like it! Haha, ease of operations aside though, ceviche basically screams summer to me whenever I taste it, see it, or think about it. Probably because of lots of fond memories eating it at summer holiday parties, but also because it’s packed with the brightness of citrus and spicy kick from cilantro that fly you to a clear watered, white sandy beach where you have no cares in the world.  Which is maybe just me (food REALLY speaks to me), but I hope you enjoy it just as much!

1 Pound Fresh Shrimp (Deveined)
1 Orange (Zested and Juiced)
4 Limes (Zested and Juiced)
1 Teaspoon Frank’s Red Hot
1 Teaspoon Sugar
2 Tomatoes (Deseeded and Finely Chopped)
½ Red Onion (Diced)
½ Jalapeño (Deseeded and Diced)
2 Tablespoons Cilantro
Salt and Pepper to taste

1. Rinse and clean the shrimp in a colander under cold water before cooking. Fill a medium sized sauce pan with water to about an inch to the top, bring water to boil over high heat.

2. Once boiling, bring the heat down to medium high and add the shrimp to cook for 3 minutes.2015-08-09 14.24.07

3. While the shrimp are cooking create an ice bath in a large mixing bowl by filling it with ice and cold water. Once the three minutes have passed immediately drain off the hot water and shock them in the ice bath to stop the cooking process.

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4. When the shrimp have cooled enough to touch begin peeling them. If you are planning to serve the shrimp whole, be careful to leave the tail on the shrimp. After all the shrimp have been peeled drain off the cold water and set them aside.

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5. In a large mixing bowl whisk together the fruit juices, zests, Red Hot, and sugar.

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6. Fold in the tomato, onion, jalapeño, and cilantro until well combined.

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7. Depending on how you want to eat your ceviche you may add in the shrimp whole or cut into thirds. Traditionally my mom serves hers as an appetizer so she leaves the shrimp whole with tails on, arranges five or six in a margarita glass, and drizzles the marinade over them. I served my ceviche as a taco topping so I cut the shrimp into thirds for more bite size pieces when guests put them on tacos.

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8. Add your shrimp to the marinade and season to taste with salt and pepper. Chill in your refrigerator for a minimum of four hours.

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ⓛⓞⓥⓔTricia

Rotini Garbanzo Salad

This is by far my absolute favorite type of salad. I can’t exactly remember when my mom started making this, but ever since it’s been my standard food request for birthdays, visits, and really any food oriented event at my parents’ house.  Yesterday, some friends and I went to Goat Rock Beach for climbing and picnicking so of course I jumped on the opportunity to bring this. My love knows no bounds. So I prepped the salad and a mojito watermelon dish (recipe here) the night before because both seemed to be bright, filling pick-me-up dishes – that wouldn’t bog us down or make us sleepy for a day outdoors.

Salad

4 Cups Chicken or Vegetable Broth
2 Cups Barilla Gluten Free Rotini
1 (15-ounce) Can Garbanzo Beans
1 ½ Cups Combination of Grape and Komato Tomatoes (Diced)
¾ Cup Sweet Red Onion (Diced)
½ Cup Fresh Basil (Chopped)
¼ Cup Fresh Mint (Chopped)
¾ Cup Red Wine Vinaigrette
Salt and Pepper to taste

1. Depending on whether you’d like the salad to be vegetarian or not, start by bringing the chicken or vegetable broth to a boil on high heat in a large saucepan. Once the broth is boiling add the rotini and cook according to the box instructions for al dente pasta.

2. While the rotini is cooking, dice the onions and tomatoes and add them to a large mixing bowl.2015-07-31 21.15.30

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3. Drain and rinse the garbanzo beans under cold water in your sink. Add the cleaned beans to the bowl of onions and tomatoes.

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4. Chop the herbs and add to the bowl as well.

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5. Once the rotini is finished cooking, drain off the vegetable broth and add the rotini to the bowl with the rest of the salad ingredients.

6. Toss the salad with the red wine vinaigrette until well combined and place in a covered container. Chill for at least 20 minutes before serving.

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Red Wine Vinaigrette

1 Cup Extra Virgin Olive Oil
½ Cup Red Wine Vinegar
¼ Cup Fresh Lemon Juice
4 Teaspoons Honey
Salt and Pepper to taste

Add the oil, vinegar, lemon juice, and honey to a medium mixing bowl. Using a whisk, blend the ingredients until fully incorporated together and the vinaigrette comes to a smooth consistency. Season the vinaigrette with salt and pepper to taste.

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The recipe is inspired by Giada De Laurentiis Orzo Salad – enjoy! (PS more pictures of Goat Rock Beach coming in the next post)

ⓛⓞⓥⓔTricia