Something Saturdays (5/31/14)

This week I really have started to feel settled, like we're getting a routine. We're still super busy but kind of in a good way. Like, Michael's mom and sister brought over brunch for Memorial Day. Or Michael and his brothers went to a movie Wednesday night. Thursday, Michael and I just dropped in on his dad and stepmom and hung out. We're going to church on Sundays (btw we loved the church we went to last week, but we're going to check out a few more to cover our bases). It's just....it's like we have a community. And it's wonderful. There are still a ton of people I need to see, our office still needs to become an office and not a junk room, but things are coming together. And I'm actually working now! (I mean....ok....like once or twice a week...maybe three times a week....but still-yay! Well...sorta yay. I obviously prefer not working. But I'm working for Barefoot wines-essentially going to stores and giving out samples and trying to sell Barefoot. Usually they're like 4 hour shifts. I've been doing stuff like this for the last 3 years so it's good that I'm familiar with it :P)

In wedding planning news we met with one company for DJ/videography: definitely loved them, but we have some more meetings and some more thinking to do (Michael's brother has his own little DJ company and, even though he'll be a groomsman, we're considering using him as well-he insists he can make it work. So, we'll see!) I've also got my eye on one company for my hair and makeup on the big day. 

Quick tip: Wanna make the best homemade garlic bread ever with minimal effort?

Buy yourself some Epicurean Butter Roasted Garlic Herb Butter or Tuscan Herb Butter. Liberally spread it on each half of a baguette (or whatever kind of bread you so desire). Then, if you want, top with some shredded mozzarella and/or grated Parmesan. Bake in the oven at 400F degrees for like 20 minutes-if it's not toasting up, move it up towards the top of the oven until it gets browned. Cut and serve! SO GOOD.

(Disclaimer-I was provided with Epicurean butter to try and to use. However, I was under no obligation to review and all opinions are my own!)

Goat Cheese and Chive Biscuits-Guest Post with Eat Your Heart Out

Yay! STEPHIE'S BACK! STEPHIE'S BAAACK!

You may remember Stephie, from Eat Your Heart Out, has guest posted on here before, and I have also posted on her site. So-of couuurse-my girl had my back to help out during this busy busy time! Stephie is the freaking bestest everyone, you should already know this, but I'm saying it again. She's brilliant and talented and fun and her mom is like the cutest food blog momma ever (hi Mrs. Swope!) and when I finally visit Chicago, I sort of just assume I'll stay with her. I should probably ask first, though, huh?

...Hey Stephie!....is it cool if I stay with you??

...and eat all your food?

Hellooooo, friends! So glad to be chatting with you again here on Kayle’s corner of the internet. It’s always a pleasure to help out a friend and share a delicious recipe.

Let’s talk about this recipe, shall we? These biscuits. Hooooo-boy. Let’s not talk about how I inhaled 3 of them straight from the oven, ok? That would just be embarrassing.

I have an obsession with goat cheese lately. It’s getting pretty serious. These days, any time Boyfriend comes home and wonders what new thing I’m up to in the kitchen, there is probably goat cheese involved. I am currently beyond thrilled any time I have a chance to combine it with strawberries – take a gander at this Strawberry and Goat Cheese Flatbread or my Strawberry and Goat Cheese Freekeh Salad, for example – but there is something about combining that tangy goat cheese with chives that also makes my soul sing.

It only seemed right to but the two into a biscuit. I mean…it didn’t seem kind to deprive the world of such a treat.

I did two things to make these biscuits even more spectacular. First, I used a whole wheat pastry flour to make them. This means that they are extra nutty and extra good for you. Go ahead and eat 4.

(Don’t take my nutrition advice. Ever. But the whole wheat flour is better for you than all-purpose, that is a true thing.)

Second, I made them into drop biscuits. No kneading, rolling, cutting, or making a generally large mess. Mix, drop, bake. They are super easy, stay nice and tender, and are generally pretty quick to pull together. Make these for a brunch or to go alongside your favorite soup – or just because you need a biscuit. You can’t go wrong.

Savory Cornmeal Waffles with Eggs and Salsa-Guest Post with Joanne Eats Well With Others

Guys-I have the honor of introducing you, today, to Joanne from Eats Well With Others! Joanne and I met at a brunch (ironically?) with a bunch of food bloggers in the city, about a year ago, and I totally fell in love with her and her blog! She is so down to earth, sweet, funny, smart, and omgoshhh her food is gorgeous AND delicious! Plus-this lady can totally relate to me right now. She is also in wedding planning mode (she actually recently shared some beautious shots from her engagement shoot!)-funny story: at the brunch, it was pretty evident that 3 of us ladies were at a "just about ready to get engaged" point in our lives (Joanne, I, and Tara)  and then time passed and I watched as Tara and Joanne both got engaged. And I stared at Michael, like, "See? THEY'RE BOTH ENGAGED! It is myyyy turn!" And then it was. And all was right with the world.

Anywhozzle, I love Joanne. You'll love Joanne. Commence the lovefest.

The Brunch Dilemma.

We've all been there.

You finally get seated at your (and everyone else's, apparently) favorite spot, ready to eat your own hand out of severe hunger.

And then you're expected to make all of these life (or at least mood) altering decisions!

Savory or sweet? Breakfast or lunch? Carb coma or protein overload?

It's a wonder our heads don't explode.

Thankfully, I have come up with a solution to this predicament of all predicaments.

Savory waffles! Topped with a hefty dose of spicy salsa and your eggs of choice. I happen to live with a sad soul who is afflicted with runny-yolk-a-phobia, so I went the scrambled route, but you should go with whatever your tastebuds desire.

This way you get your carbs, your proteins, breakfast, and lunch in every bite.

No decisions required other than how many people you want to invite over to brunch with you. And once word gets around that you'll be serving up these waffle treats, methinks your friends will be banging down your door for an invite.

Thanks so much, Kayle for inviting me to guest post! I'm sure you're breaking in your new home with lots of good food, and hopefully there's some brunch-ing included in all of that!