sleepless in seattle

off to seattle for a wedding! first time to WA so i'm super excited. be back saturday with lots of pictures of the beautiful groom and bride. 


trip down memory lane

while searching for new recipes to try out, i stumbled upon this recipe by giada that's so similar to the one i made daily in italy. the only difference? add sauteed pears on top for the perfect salty/sweet combination.


36 slices (1/2-inch thick) baguette bread, about 1 loaf
1/4 cup extra-virgin olive oil
8 ounces Gorgonzola, sliced (or Crottin de Chavignol)
3 tablespoons honey

1. Preheat the oven to 400 degrees F.
2. Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes.
3. Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes.
4. Drizzle the toasts with honey. Place on a serving platter and serve immediately.


how cool is this spiral wine cellar in the middle of your kitchen? i want one.