Party DIY {Housewarming Basket}

It's that time of year again...moving season. Maybe it's because we are still living in a college town, but July and August come around ad it seems as if almost everyone is moving. That means house warming parties galore are on the horizon. But, by this time in outlives, people ave just about all the necessary items they need to make their house a home. So, what do you bring as a gift? While a nice bottle of wine is always appropriate, I've put together a basket full of little treats with a nice meaning. It's easy to put together, appropriate for all, and incredibly thoughtful. Here's what to include and the meaning behind each item. 

1. Candles: So your home may always have light

2. Wine: So you may always be in a good cheer

3. Bread: So you may never be hungry

4. Salt: So your life may always have flavor

5. Dishtowels: So you may wipe away bad luck

Have a meaningful Tuesday!

Indulge In {Irish Soda Bread}

St. Patrick's Day is just days away and it's time to start preparing your menu. One of my St. Paddy's Day staples is always Irish Soda Bread. There are so many varieties out there claiming to be the Traditional Irish Soda Bread but the real one excludes many of the things we commonly associate with it. In this recipe you won't find raisins, orange zest, yogurt, eggs, jalapenos, or even whisky. But, what you will find is a world of deliciousness. Here's the recipe courtesy of Seeded at the Table.

:: Ingredients ::
3 1/4 cups flour
1/2 tsp salt
1/2 tsp baking soda
12 ounces buttermilk

:: Directions ::

1. Preheat oven to 450˚F.  Sprinkle flour onto the center of a baking sheet or stone.

2. In a large bowl, mix all dry ingredients.  Make a well in the center and pour in all of the buttermilk at once. Starting in the center and working towards the outside of the bowl, use your hand to mix, stirring until fully incorporated (takes only seconds). Turn out onto a well-floured surface.  Wash and dry your hands before continuing.

3. Flour your hands and gently roll out dough just enough to tidy it up. Flip the dough over and pat into a round about 1 1/2 inches deep. Place the loaf on top of the floured baking sheet/stone.

4. Using a sharp knife, cut a deep cross in the round loaf, making sure to let the cuts go over the sides of the bread.  Prick the four sections, to “let the fairies out.”

5. Bake for 20 minutes, then reduce heat to 400˚F and let bake for another 20 minutes, or until just cooked. The bread is cooked with it lets a hollow sound while tapping the bottom. Cool on wire rack.

*Image courtesy of Cooking Melangery

Delightful Dining {Wine and Cheese}

It's Thursday. Have you made your New Year's plans yet? If you are planning on having people over and are so overwhelmed with everything else to plan a full meal, I have the perfect alternative for you. Wine and Cheese. It's something everybody (or most everybody hopefully) loves. Plus it's simple and less stressful for the dashing hostess. Lay out an array of cheeses, soft breads with a variety of dipping oils and spices, pieces of fruit and Italian meats for snacking. Uncork a couple bottles of wine and encourage guests to taste each one, moving outside of their wine comfort zone. All in all, it's a fun, simple way to ring in the new year with good friends and good wine! 

Let's Do Brunch {Breakfast Casserole}

Every Thanksgiving and Christmas morning, my step mom makes this amazing breakfast casserole. It's the type of casserole you don't get any other time of the year (part of why it's so good, I'm sure.)  It's so good, though, that the rest of the year I dream about this breakfast casserole. Hers is usually a combination of sausage, egg, cheeses, and bread. Sometimes there's bacon too. Basically it's this gooey mashed up goodness of everything that is bad for you, which is probably why we only get it twice a year. Anyways, while I don't have her exact recipe, I found this one the other day on The Kitchn and it is definitely worth sharing! Hope you enjoy!

Bacon, Potato & Egg Breakfast Casserole
serves 6 as a main dish

4 slices thick bacon, cut into strips about 1/2-inch wide
1 large yellow onion, peeled and diced
1 yellow bell pepper, cleaned out and diced
4 cloves garlic, minced
1/3 cup sun-dried tomatoes, chopped
2 teaspoons salt, divided
8 large eggs
1 cup milk, fat content between 1% and 4% (whole)
1 teaspoon fresh-cracked black pepper
2 cups shredded cheddar cheese
3 cups frozen diced potatoes, unthawed

Heat the oven to 350°F. Lightly grease a 13x9" baking dish with baking spray or olive oil.

Put the bacon slices in a large skillet and turn the heat on to medium. Cook the bacon, stirring occasionally, until it is crisp. Add the onion, yellow bell pepper, garlic, sun-dried tomatoes, and 1 teaspoon of salt, and cook over medium heat until all the vegetables are fragrant and soft — about 5 more minutes. Turn off the heat and let cool slightly.

In a separate bowl, beat the eggs thoroughly and whisk in the milk. Whisk in the remaining teaspoon of salt, and the black pepper. Stir in the cheese, frozen potatoes, and the bacon and vegetables from the skillet. (Don't worry; the frozen potatoes cook just fine!) Pour the whole mixture into the prepared baking dish. (At this point the casserole can be covered and refrigerated for up to 24 hours.)

When you are ready to bake the casserole, bake for 40 minutes, or until the eggs are firm and the top is slightly golden. A knife inserted in the center should come out clean.

Serve immediately with fruit and rolls or toast.