Monday, July 27, 2009

A Banner Day

One of the reasons why I started this blog was to have a creative outlet. I love paper, so I appreciate beautiful stationary and enjoy paper crafts.

I recently picked up this kit from PaperSource to make a flag banner for my son.

It was a really fast and easy project since the flags were already cutout. My husband had the idea to hang it across the windows in his room and I loved the result:

Friday, July 24, 2009


This Gazpacho recipe from Real Simple magazine is really the only gazpacho I'll eat these days, it is that delicious. I think the fennel really sets this dish apart from other traditional gazpacho. I hope to make some this weekend, since temperatures are forcasted to soar into the nineties.

Makes 6-8 servings

Hands-on Time: 0hr 30m

Total Time: 3hr 00m

This recipe is: One Pot, Kid Friendly


  • 3 small fennel bulbs, roughly chopped
  • 4 celery stalks, roughly chopped
  • 1 bunch scallions, roughly chopped
  • 1 sweet onion (such as Vidalia), roughly chopped
  • 2 cloves garlic, roughly chopped
  • 3 red bell peppers, seeded and roughly chopped
  • 2 ripe tomatoes, diced (or one 14.5-ounce can chopped tomatoes, undrained)
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups (32 ounces) tomato or vegetable juice
  • juice of 2 lemons
  • 1 teaspoon hot pepper sauce (optional)
  • lemon or lime wedges


1. Place the fennel, celery, scallions, onion, garlic, and red peppers in the bowl of a food processor and pulse until finely chopped but not pureed.

2. Transfer to a large glass or plastic bowl and stir in the tomatoes, oil, salt, black pepper, tomato juice, lemon juice, and hot sauce, if desired.

3. Cover and refrigerate for at least 2 hours. Serve chilled with the lemon or lime wedges.


If pressed for time, use packages of presliced vegetables found at most supermarkets.

Nutrition Per Serving

Calcium 83.97mg; Calories 224.35; Calories From Fat 63%; Carbohydrate 21.15g; Cholesterol 0mg; Fat 15.97g; Fiber 5.34g; Iron 1.92mg; Protein 3.55mg; Sat Fat 2.16g; Sodium 913.92mg

Real Simple, September 2005

Wednesday, July 15, 2009

"Let Them Eat Crepes"

Fontaine, Caffe and Creperie, feels as though one has stepped outside of Alexandria and into Paris. I recently dined here again, and again, was not disappointed. The crepes are nothing short of divine. Savory crepes include the Morrocan (spinach, feta, and mint yogurt sauce), the Parisienne (roasted herb chicken and ratatouille with brie cheese), and the Zenist (lentils, spinach, and tomatoes simmered in coriander coconut curry sauce), among others equally appealing. The service is friendly and attentive, but not intrusive. Consider finishing with a sweet crepe such as the Late Nighter with poached pears and butter pecan ice cream drizzled with cognac and chocolate sauce, and your bill will still be reasonable enough to frequent Fontaine to satisfy the cravings that are sure to follow.