Valentine's Day: Now With Truffles

The Food

Sorry this is coming so late.  I have been so busy the passed few weeks that having time to even use the bathroom has become difficult.  But I am back (sort of).  I may write another entry this coming week, but I have so much work that I am taking time out to remember that I am a person and not just a study bot.

But my Valentine's Day was marvelous.  Matt and I were all romantical and took time to appreciate each other.  One of those things was shrimp tacos.  The other was truffles.  And here's the process we used to make them.

TRUFFLE INGREDIENTS: Cocoa powder, cinnamon sticks, whipping cream, cinnamon, and chocolate chips.

The cinnamon sticks made a face.

The smell of heavy creaming being cooked with cinnamon is unlike any other.  I was so excited about that alone that I wanted to eat the heavy cream.  But then I remembered that I had truffles to make.

We thought mixing the heated cream with the chocolate chips would melt them.  Nope.

The return of the ghetto college double-broiler.

Waiting for this to solidify for 3 hours was the hardest part.  But the hanging out while waiting was totally worth it.  You didn't want it to be gooey and sticky, but that ganache was so delicious, I wanted to die.

We decided to roll them up in hazelnuts to help maintain the shape.

I was going to take more pictures.  But our mouths beat my camera to the truffles.

The Fashion
I  like to think of burgundy as pink for girls who don't want to admit they like pink.  There, I said it.  I wear a lot of burgundy because it has the delicateness of a pink but the fierceness of a red.  But it can also be super romantic.  Which is why I wore two different burgundy dresses for my Valentine's day events.

Sweater (from a neighbor), dress (H&M), accessories (H&M), hat (sparkle and fade), slippers (gift from my cousin)

The above outfit is what I wore on actual Valentine's Day.  I love that dress because it is so dang cute.  Since the hem is longer in the front, I feel so much more modest wearing it.  But since Valentine's Day feel on a Thursday, I had to bike to classes.  So I'm pretty sure I flashed half of campus.

Me and Matt at his Valentine's Day formal.  Dress (Free People), necklace (he bough it from Kohl's)

Matt's fraternity had a Valentine's Day formal at a swanky Italian restaurant.  I love getting dressed up and he looks so dapper in a suit that I died.

On Thursday, look forward to a post about the awesomeness of sports bras and trying to cook Asian meals as a European when I attempt to make Peking duck.

Keep it yummy,

Jo

Mardi Gras Weekend Indulgences: Scallops and Galaxy Leggings

Happy weekend-gras! See what I did there? Though, I think most people refer to it as Carnivale weekend, but either way.  I hope you're enjoying traditional indulgences before Lent (if you're into that).  I also hope everyone stayed safe in Snowgnarok here on the East Coast.

Just before the storm came, Matt and I went to the grocery store to get some food, and one of our purchases was scallops, one of our favorite seafoods.  And I guess I should feature the recipe used here (since it is somewhat original).

Look at them defrosting.

The defrosting was probably the longest part.  But soon after came the spicing and searing.  I like searing because high heat and minimal contact with oil creates flavor and crunch without too much unhealthiness.

Angry scallop is angry.

Look at them sizzling!

In the pan, we tossed in some garlic paste for some added flavor.  If you're into that.  Me and Matt clearly are.

So pretty and yummy looking.

As a side, we made peas and rice, since those are things that go with seafood.  And wine, but we didn't make or have that because we totally don't drink because we're underaged.

So this picture came out pretty dark.  Sorry.

Scallops with Peas and Rice
Scallops

• 8 scallops
• 2 tablespoons oil
• 2 tablespoons butter
• 1 teaspoon garlic paste
• 1 teaspoon paprika
• Salt and pepper

Peas and Rice

• 1 cup brown rice
• 3 tablespoons lemon juice
• 1 tablespoon dried cilantro (though I'm sure fresh cilantro would be even better)
• 1/2 cup peas

1. Defrost scallops
2. While the scallops defrost, cook rice in rice cooker
3. When the rice is almost done, add the lemon juice and cilantro
4. Heat the butter and oil on a large pan on medium-high
5. Use spatula to put garlic paste
6. Place scallops on the pan for 1 minute and a half on each side
7. Add peas

Serves: 2

Shirt (Urban Outfitters), hat (pins and needles), leggings (Tobi), shoes (Aerosoles), cuff (gift from mum),  and necklace (Urban Outfitters)

Since it was Carnival weekend, I decided to go a little crazy with my outfit.  By crazy, I mean, I wore leggings as pants and not just ANY leggings, but my favorite galaxy leggings.  The color also matches the nautical theme of the dinner with the wave-shaped rice with the scallops.  I wish I had a masquerade mask to wear, but that's an art project for another time.

So no entry on Tuesday, but Thursday, look forward to a post about Valentine's Day's ultimate treat: chocolate truffle.

Keep it yummy,
Jo

Veselka and the Shoes that Zipper Around My Calves

I have big calves.  Seriously, they're big and muscle-y and I love them, but sometimes putting on boots can be the biggest hassle ever.  But look at these!  They fit and they make my legs look wonderful.

Aren't you excited to be back to awkward mirror pics?  Sweater (Diesel), shirt (Urban Outfitters), skirt (Cheap Monday), tights (H&M), boots (Aerosoles), hat (ASOS), socks (urban outfitters)

I bought them during a recent trip to NYC for my cousin's daughter's Baptism.  That outfit is not the one I wore to the ceremony, but it definitely shows off how the boots fit on my legs.  After the ceremony, we went to brunch at a place called Veselka in the Bowery.  The food is amazing, but most of it is not gluten-free friendly.  So I went with a vegan mushroom soup and eggs Benedict (which was served on toast because I, once again, forgot to be assertive).  Luckily, my allergy is not triggered by food touching, so that's okay.

This is the menu, which, as you can see, isn't very gluten- or wheat-free friendly

Vegan mushroom soup

Eggs Benedict.  You can kind of see the challah bread.

My cousin could not modify the menu too much, but that's okay.  Sometimes it takes a bit of digging and shopping around to find things you can eat (and wear!).

Sunday look forward to a post about no-bake cookies.  I have to cut out Tuesday blogging in favor of homework and having my life together.  Sorry!

Keep it yummy,
Jo

Sorry Everyone!

It's been a hectic two days back and I left my camera at Matt's house :(  So I will hopefully blog tomorrow.