Topp Salad is now open in Danvers, MA! You can check out their website here.
Thursday, April 23, 2015
I don't know anyone who smiles and laughs as much as my roommate Nicole. She has one of the most beautiful smiles I've ever seen and her laugh is absolutely contagious. Everything about her is radiant and joyful. 100% CoverGirl status.
Additional reasons why Nicole is awesome:
- She will drop everything for a three-hour marathon of HIMYM.
- She loves card and board games and introduced us to a new one called, Spot It.
- She takes ballet classes.
- Her New Years Resolution is to eat a different flavor of ice cream each week in 2015. Naturally, I get to reap the benefits of this venture :)
- She is faithful, kind-hearted and loving.
- Basically, I love her.
Makeup by the talented Kailen Hodge.
Monday, February 9, 2015
A few photos from our Saturday trip to Maine. My roommate, Kate is from Saco, so we were able to spend the day in Portland with her sister. It was a day of coffee, good company and photography lessons. And of course, New England winter weather.
Seriously, how adorable is she?
Saturday, January 31, 2015
The roommates and I were missing Greece today, so our mid-afternoon snack turned into full on mediterranean-style zucchini. Fresh lemon, fresh oregano, olive oil, salt, pepper and zucchini. And of course we went on to make roasted potatoes and chicken as well. A very happy Saturday indeed.
Sunday, January 18, 2015
I woke up Saturday morning to these fresh treats, made by the lovely Kate. I think it's time I get back into my running routine...starting Monday.
Classic Almond Biscotti
Adapted from Brown Eyed Baker
makes 3 dozen biscotti
3/4 cup granulated sugar
1/2 cup vegetable oil
4 Tbsp. milk
1/2 Tbsp. almond extract
4 cups all-purpose flour
4 tsp. baking powder
1 cup chopped walnuts
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, set aside.
Using an electric mixer, beat the eggs and sugar on medium speed until the mixture is pale yellow, about 3 minutes. Add the oil, milk, and almond extract, and mix for an additional 1 to 2 minutes until completely combined. Reduce the mixer speed to low and gradually add the flour and baking powder, mixing only until just combined. Give the mixture a final stir with a rubber spatula, and fold in the walnuts.
Divide the dough into four equal pieces and shape each into a log about 9 inches long by 3 inches wide. Place two on each sheet and bake for 20 to 25 minutes, or until firm to the touch. Remove the oven and place the pans on cooling racks for 10 to 15 minutes, or until you can handle the biscotti easily.
Increase the oven temperature to 375 degrees F.
Using a sharp knife, slice each log on a diagonal into 1/2-inch slices. Arrange the slices cute side-up on the baking sheets and return to the oven for an additional 10 to 15 minutes, or until golden brown, flipping them halfway through. Allow the biscotti to cool on the baking sheets, then store in an airtight container at room temperature for up to 1 month.