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A Life From Scratch.

A Life You Adore Around A Table You Love.

wwww.

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wwww26
Happy Wednesday everyone! Hope you can show off a cute look by commenting below or posting on Facebook. I’m not sure about you, but with the cold weather setting in I need even more inspiration to get out of the yoga pants and hoodies! Brrr!

Here are our looks from this past week:

L: He is cracking me up lately. He wants to wear a collared shirt to school every single day which is MORE than fine with me but he thinks they are flannels. Every morning ‘mom, make sure you grab me a flannel.’ Ok then! This weeks is from crewcuts. Abercrombie distressed jeans on the bottom (they have a lining so his legs don’t get chilly!).

B: Don’t you love his trick of standing on the bed? Sigh. I am obsessed with these striped pants. They are perfect for a few errands and bumming around the house, which is what we do most days. They are from the Gap. Polo tee on top, courtesy of L.

C: J Crew gingham shirt, J Crew leggings, Miz Mooz biker boots. And my best accessory – B, who is pretty much always on me.

That’s our looks – let’s see yours!
C

 

Busy chicken.

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baked lemon chicken and veggies

Look – we are all busy. Whether it’s 1 kid, 4 kids, working in the office – air – or home, it’s rare I meet someone in my stage of like that says, ‘huh, actually I’m quite bored.’ Actually let me rephrase that – I’ve never heard that sentence uttered aside from my 7 year old 10 minutes after a playdate has left.

So, even playing field here, right? We are all looking for time saving tips and this baked lemon chicken and veggies recipe is just that. Minimal ingredients and effort – you throw it all in one dish (love!) and roast away for 45 minutes. Just enough time for a glass of wine, homework, and baths if you’re lucky. 

Just make sure to give yourself the time to sit and enjoy because it’s really good. As soon as you’re done you can be back to your busy self. (Or bed, if you’re like me).

Baked Lemon Chicken & Veggies
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Ingredients
  1. 2 lemons
  2. 4 TBS olive oil + more for greasing dish
  3. 2 minced garlic cloves
  4. pinch red pepper flakes
  5. salt & pepper
  6. 2 handfuls green beans, washed and trimmed
  7. 10 red potatoes, cut into 1 inch chunks
  8. 4 boneless skinless chicken thighs
Instructions
  1. Preheat your oven to 425 degrees. Grease a baking dish with olive oil. Thinly slice 1 lemon and place along the bottom of the dish.
  2. Whisk together the olive oil, garlic, juice of 1 lemon, red pepper flakes, salt and pepper. Toss green beans in marinade and then remove and place on top of lemons in the dish. Repeat with potatoes - toss, remove, and then place on top of the green beans. Last up is your chicken - toss to coat and place on top of the green beans. Pour any extra marinade you have over the chicken.
  3. Roast away for 45 minutes.
A Life From Scratch. https://a-life-from-scratch.com/

Eat up,

C

C’s picks.

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c's picks 1Last night we enjoyed chicken facile with my great friend Catherine, and her crew. Of course the night was not complete without these cookies (Catherine, how many did you eat?), the boys playing ‘spy’, and a lot of B trying to keep up with the crew. L has been friends with William and Henry since he was 2 and it is a friendship that is very valued in our home.

Ok – gross! I don’t know about where you live but it’s been dreary here. Gray, rainy, not cold but not hot. Just the kind of weather that makes you want to stay inside and eat! Here is what we’ll be munching on this week:

Sunday we have family coming over and the company sauce was in high demand from M. I even offered short ribs but alas this beat those out (I almost fell over!). We’ll be tossing it with fresh pasta and a big salad on the side, extra cucumbers.

Monday let’s get a big pot of this split pea soup going. The recipe is from Curtis Stone and he it is absolutely perfect. It will tide us over for both Monday and Wednesday.

Tuesday I’m going to go out on a limb and trying this recipe out. I know I will absolutely love it, I hope I can get M onboard. 

Baked garlic brown sugar chicken? Well that sounds perfect for Thursday. Brown rice and roasted broccoli on the side.

That brings us to Friday and I’m thinking a date night might be fun….wink wink…..M? Are you there?

Eat up,
C

Cocoa and toast bread pudding.

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cocoa and toast bread pudding

I’m not sure about you, but typically when I think of bread pudding words like soggy, heavy, and….raisins come to mind. Not exactly a current and chic dessert to place in front of your guests. It can be delicious, but at this point the idea has always felt a bit dated to me.

Enter this version – words like toast, cocoa, and mini marshmallows dominate the recipe to yield one jazzed up version of an old classic. It somehow tastes lighter as well. My guess would be due to toasting the bread before baking. You get some soft and a bit more dense parts as well as chewier and even crispier layers. Basically warm cocoa bread is what comes of this. Cocoa and toast bread pudding – how can that be wrong?

It can’t.

Cocoa & Toast Bread Pudding
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Ingredients
  1. 16-ounce loaf country bread
  2. 3 1/2 cups whole milk
  3. 3/4 cup unsweetened cocoa powder, plus more to taste
  4. 2/3 cup sugar, plus more to taste
  5. 1 teaspoon vanilla
  6. 1/8 teaspoon salt
  7. 4 large eggs
  8. 1 mounded cup mini marshmallows
Instructions
  1. Slice the loaf of bread into 1-inch cubes, about 11 cups total. (Trim the crust off if desired — pieces of crust make chewy bits in the pudding, which I love but you might not!)
  2. Toast the bread cubes in a 350°F oven, tossing occasionally, until they are dry, 30 to 40 minutes.
  3. Time to prepare the cocoa custard filling. Warm the milk in a saucepan over medium heat or in 30 second bursts in the microwave until warm to the touch but not steaming hot.
  4. Remove the milk from heat and whisk in the cocoa, sugar, vanilla, and salt.
  5. Taste and add more cocoa powder or sugar to taste.
  6. Cool to room temperature, then whisk in the eggs.
  7. Fill a 2-quart (9x9-inch or deep 8x8-inch) baking dish with the bread cubes.
  8. Pack them in as tightly as possible — you may have some bread left over (this can be saved for breadcrumbs).
  9. Pour the cocoa custard filling evenly over the top of the bread. The filling should come almost to the top of the dish with some peaks of bread cubes left exposed.
  10. Cover the pudding and refrigerate for at least an hour or overnight.
  11. When ready to bake, preheat the oven to 325°F.
  12. Put the bread pudding on the counter to take the chill off as the oven heats.
  13. Remove the covering from the pudding and place it in the heated oven.
  14. Bake until the tips of the bread cubes are crisp and dry and a cake tester (i.e. tooth pick) inserted into the middle of the pudding emerges with only a little chocolate, 45 to 55 minutes.
  15. Scatter the marshmallows over the top of the pudding.
  16. Turn on the broiler and place the pudding about 6 inches below the broiler element.
  17. Watch the pudding very closely. When the marshmallows puff up and start to toast, remove the pudding from the oven.
  18. Let the pudding cool for at least 10 minutes before serving.
  19. Leftovers will keep for up to a week and can be eaten cold or reheated.
Adapted from The Kitchn
Adapted from The Kitchn
A Life From Scratch. https://a-life-from-scratch.com/

Eat up!

C

wwww.

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wwww25
How is it Wednesday already again? Here we go. Show off by commenting below or on Facebook – it’s great to inspire each other!

This past Sunday we literally were in our pajamas until 4PM. We hadn’t done that in…well…forever? At that point M and I decided it was time to get appropriately dressed and head out among the living. What did we do? Red Mango date – YUM! And a little World Market shopping. Here is what we wore:

L: Total repeat of last week – same Bears shirt! (Tyler, he loves it!) Gap skinny jeans on the bottom and Gap vest. Love the bright green color – he’s easy to spot.

B: Oh B, I love how almost every pic this week he has the spoon IN his mouth. Gap tee, typical skull jeans and converse sneaks.

C: I match my baby this week! My J Crew top is literally identical to his. Pink scarf for a little color and warmth (thanks Heidi!) also from the Gap. AG jeans and honestly I can’t recall what boots I wore and there are no pics.

That’s our look this week – let’s see yours!
C

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