eating this: orecchiette pasta with chicken in a creamy rosemary lemon sauce


I feel like I choose recipes with the same ingredients every time I cook. I guess I’m okay with that. This pasta recipe was really delicious. But definitely next time, I’d want to make more of the sauce. There was not enough of the sauce! It was super creamy and lemony and delicious. This would make a good hearty winter meal. But I don’t mind eating hearty all year round.

One substitution I made was swapping out the goat cheese in the sauce. I didn’t have any and I’m not super into it and it was only a tablespoon to thicken the sauce so I used cream cheese instead. It seemed to have worked fine.

Orecchiette Pasta with Chicken in a Creamy Rosemary Lemon Sauce
(adapted from Adventures in Cooking

3 garlic cloves, minced
1 large chicken breast, cut into 1-inch cubes
juice from 1 lemon
1 1/2 cups dry orecchiette pasta
2/3 cup milk
1/3 cup chicken broth
1/4 cup olive oil
1 tablespoon cream cheese / goat cheese
1 tablespoon flour
2 teaspoons fresh rosemary, chopped
1/2 teaspoon grated lemon rind

1 tablespoon grated parmesan (optional for garnishing)

Heat the olive oil and minced garlic in a large skillet over medium heat. Add the pieces of chicken and lemon juice and allow to simmer, stirring occasionally, until the chicken is cooked all the way through, (this should be checked but cutting one of the larger cubes in half to peek inside). Remove the chicken from the pan using a slotted spoon so that the olive oil and garlic remain in the pan.

Lower the heat. Stir in the chicken broth, milk, grated lemon rind, salt, and ONE teaspoon of the rosemary. Once the mixture is hot, but not boiling, sprinkle the tablespoon of flour over the mixture and whisk it in. Continue whisking the sauce until the flour is fully incorporated. Turn the heat to the lowest setting and allow to simmer, stirring occasionally, while you prepare the pasta.

Prepare the pasta according to the package directions. While it’s cooking, add the chicken pieces and cream cheese or goat cheese to the lemon sauce and stir until it’s completely melted and incorporated. Remove the pan from the heat and set it aside. Once the orecchiette is cooked, strain it and drizzle some olive oil over it, stirring it a bit in the strainer, to help keep the pasta from getting stuck to each other.

Pour the pasta into a large bowl and add the lemon sauce and chicken, garnish with the grated parmesan and the remaining teaspoon of rosemary. Serve immediately.


navy, navy, navy…


So now I’m on the hunt for the perfect navy color. If it’s too blue, I’ll hate it. If it’s too dark, I’ll hate it. Navy seems tough. It looks different in every photo! I’m thinking hale navy…? THIS IS HARD!

(images 1 / 2 / 3 / 4 / 5 )

a workspace i could call my own


Apparently I am obsessed with our office. It’s the room I post about the most and the room I am least content with. Maybe it’s because I spend such a large amount of time in there and mostly look at wires and clutter.

( 1 / 2 / 3 )

I have been obsessed with the idea of moving for a month or so. We have neighbors from hell. But we’ve decided to stay put for a while longer so now I have decided I need to make the office a place I want to spend all day in. Now it’s time to start planning how to fix the room without really spending money and doing anything too permanent for when we do decide to move. I’m thinking dark walls (like I’ve posted about before) and staining (and trimming) our desktops.

( 1 / 2 / 3 )

These three workspaces have an order to the clutter. It makes work seem so much more relaxing. Also, the pipe shelving is so good. Is that a challenge to build and then bring with us when we move? I’m guessing yes but I’m going to look into it.



making this: a sweet little gold dipped jar


Our windowsill next in the kitchen was feeling a little lonely. So I grabbed some chattering teeth (why not) and an old jar and filled it with some weird fake foliage stuff I had laying around. Um, that needed a gold accent stat.

I don’t really have any process shots because the process was taping it and painted it… a million times. The paint needed something to stick to so I used a couple coats of matte medium, but it just was a matter of getting the paint thick enough to not show through when it was sitting in front of the light. I would say this was about 6 coats or so.

Easy (a tad time consuming) little fix. And now something pretty to look at when washing dishes.

wish list



copper champagne bucket / tribal chained necklace (for some reason they don’t have it in gold. dammit.) / “what’s your number” on dvd (am i the only one who thinks this is a fantastic movie?! haha. well they don’t on hbo go yet. ugh.) / french kitchen island (someday…) / agate cheese plates / “grown up” leather wallet / southwestern rug (we went to a wedding in durango, colorado and had a pretty woman shopping moment trying to buy a southwestern rug like this. seriously. he showed us the rug and when we asked how much it was, he told us it wasn’t on sale. and put it back on the shelf. so sad.)


eating this: white chocolate chip cookies


I love white chocolate macadamia cookies. But not super into macadamia nuts. So I don’t know how that works really but I was like hey – what if that cookie was even more delish because it had no macadamia nuts. You catch my drift.

These had a chewy but shortbready kind of texture that people who tried loved. Every last cookie in the batch of like 24 was eaten.

White Chocolate Chip Cookies (adapted from

4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups butter, softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
2 eggs
1 tablespoon vanilla extract
2 cups white chips

Preheat oven to 350 degrees F. In a medium bowl, stir together flours, baking powder, and baking soda. In a mixer, cream together butter, granulated sugar, and brown sugar. Beat eggs and vanilla extract into butter mixture. Gradually stir in flour mixture. Stir in the white chips. Drop by level 1/4-cupfuls, about 2 inches apart, onto ungreased baking sheets. Bake for 12 to 14 minutes or until light golden brown. Allow cookies to cool for 2 minutes on baking sheets, then transfer to wire racks to cool completely.