Blogger Break

I'm taking a few days off from blogging because I'm on my spring break but will be back for Tuesday for the link up and Wednesday for What's Cookin' where I'm sharing the recipe for these bad boys 

See Ya soon! 

~Tiffany~

Thinking out loud Thurdsday ~ Easter Talk

 

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I'm honestly starting to feel a tad overwhelmed about this weekend. My spring break officially starts today at 10:30 - I have a hair appointment at 12:00 then I'm going to get a mani/pedi. I have a few errands to run and I want to make dinner.

I'm thinking of doing a different polish on my nails, but I'm most likely going to stick with my old stand-by of Black Cherry Chutney - We'll see what I decide.

I'd love to try OPI "Bubble Bath" which I saw in Heathers blog the other day....

 

 

Tomorrow I have to take a ride with Ted early to take care of some stuff about a hour away. Sounds sneaky, but it's not ;)

Honestly, at this point, I don't think anything else is going on after that on Friday.

 

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Saturday we have to drive his sister and her boyfriend to the airport - picking them up at 4am to get their for their flight. The airport is about an hour away.

Give or take, depending on traffic.

Then we have a family "egg dipping" party at my cousins house for all the little ones at 12:30

Then we're going to the last Devils' party of the season.

I need to make something to bring to the egg party, not sure what yet.

I'm making beer bread and dip for the Devils party

As well as Ree Drummonds "chocolate devils"

 

Don't they look ridiculously delicious!?

 

Sunday we have church, then brunch at my aunts, then an egg hunt at my cousins, then dinner at my in-laws! It's going to be a crazy day, but I love getting to see all of my family.

 

I'm sure I'm going to eat way too much.

I'm sure it's going to be exhausting - but in the end, I can't wait for break, for family and to spend quality time with my hubby :)

 

 

Also - I am going to be getting another Barrington Bag 

I'm torn between two...

 

It's definitely going to be the Savannah Zipper Tote

But I'm torn on color/pattern...

What are your thoughts??

 

Light with Herringbone



Black Stripe

 

 

 

~Tiffany~

 

 

What's Cookin' Wednesday ~ Fancy but Simple Dinner

Seared Scallops in Saffron Sauce with Creamy Mushroom Risotto

Accompanied by Avocado Tomato Salad

 

 

These recipes were originally found online.

I tweaked them of course for our liking.

As fancy as it all seems, it was very easy to make...

I never ate scallops until one time at a Hibachi restaurant when I ate one by accident!

Turns out, I love them!

So for a treat for my hubby, I made scallops at home and they were a HUGE hit!

Saffron is quite pricey, but totally worth it!

Splurge for flavor people, trust me.

 

 

For The Scallops

What You Need:

6 TBSP unsalted butter, divided

2 TBSP Olive Oil

12 large sea scallops, patted dry

1 cup of dry white wine (I used what I like to drink)

*If you wouldn't drink it, don't cook with it*

2 TBSP heavy cream

Pinch of saffron threads

What You Do:

In a nonstick pan on m/h heat, melt 2 tablespoons butter and olive oil.

Add your scallops, and sear well on both sides.
Careful to turn only once so they don't tear 

Remove scallops from the pan & keep warm.

For the Sauce

Add your wine to the hot pan and de-glaze pan. Reduce temperature to medium/low and allow wine to reduce by half. Add cream, the rest of the butter and simmer until combined.

Once combined, add saffron threads.

Stir well....Return scallops to pan.

Turn to coat them all with the sauce and serve immediately.

 

Ok so for the Mushroom Risotto - I used a pre-made one.

I had to. The scallops needed my attention so Risotto that you can add water to and set aside was my jam this night... and it was delish.

(Sorry no real pic)

 

 

Next up - The fresh delicious salad...

 

This one is super simple... kind of a "throw together" if you will.

 

What You Need:

The amount of what you use is based on how much of this you want to make

2-3 Avocados

2-3 Tomatoes

Fresh Mozzarella

Basil

Olive Oil

Salt & Pepper

 

What You Do:

Dice up your avocados and tomatoes

Add to a large bowl

Dice up your Fresh Mozzarella, add to bowl

Drizzle the whole thing with Olive Oil

Sprinkle with Salt & Pepper

Mix up well

Finish with fresh chiffonade cut basil on top!

 

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Now go ahead and pour yourself a nice glass of wine and enjoy this meal!

 

 

 

~Tiffany~