pesto peas, potatoes & sun dried tomatoes

Bright colors and bold flavors--

This potato salad is anything but ordinary. 

makes ~2 hearty servings

15 minutes

3 boiled potatoes, roughly cubed

2 c. frozen green peas

1/4 c. sun dried tomatoes, sliced and their juices

2 tbs. pesto, pre-made

extra virgin olive oil

coarse sea salt

ground black pepper

Drizzle olive oil in a large sauté pan on medium-low heat. Place potatoes in the bottom of the pan, and season them with salt and pepper. After 1-2 minutes, the potatoes will begin to brown and get crispy.

At this point, add the sun dried tomatoes and their juices to the potatoes. Stir with a wooden spoon, and continue to let sauté for 2 more minutes. 

Add the frozen green peas and pesto last, making sure everything is mixed and well incorporated. Cook for another 5 minutes or until the peas are no longer frozen.

Once all the ingredients are warmed, garnish with a bit more salt and pepper. 

This potato salad is best served warm or at room temperature. 

call me slugger

Every wardrobe needs the perfect baseball tee. . . 

This classic tee makes getting ready a cinch. It pairs with just about everything, and the style has been around for years. My first baseball tee was a hand-me-down from my dad. He passed along an old tee from his glory days as a ball player. It was perfectly worn in, and the stitching was coming loose at the seams. It had the vintage look and feel down-pat. 

things i like: hair care picks

With the right products and tools,
the 'bad hair day' doesn't stand a chance.

Here are a few things I'm liking as of late:

Essentials Carryall
Detox Dry Shampoo
2" Curling Iron
Styling Tool Sleeve
Deep Conditioning Treatment
Oil Hair Treatment
Ionic Blow Dryer
Ceramic Round Brush
Big Volume Root Lifting Spray
Rosemary Mint Shampoo & Conditioner

lemon berry pound cake

Mixed berries and fresh lemons 

make for a sweet & delicious treat. 

adapted from Food.com

325 degrees at 1 hour

cake:

1/4 c. butter, melted

1/4 c. vegetable oil

1 c. sugar

1 egg, beaten

zest from 1 lemon

juice from 1 lemon

1/4 tsp. salt

1 1/2 c. flour

1 tsp. baking powder

1/2 c. milk

1/2 c. frozen berries & their juice, defrosted

glaze:

zest from 1 lemon

juice from 1 lemon

1/4 c. powdered sugar

1 tsp. vanilla extract

Preheat oven to 325 degrees.

In a large bowl, begin to make the cake by mixing together the sugar and the melted butter. 

Add the eggs, lemon juice and lemon zest to the sugar-butter mixture. Combine well. 

Slowly stir in the dry ingredients: salt, flour and baking powder.

Once incorporated, add the milk and mixed berries into the batter.

Pour cake batter into a well greased loaf pan to bake for one hour at 325 degrees or until golden brown.

While the cake is baking, combine all the ingredients for the glaze, and set the glaze aside to pour over the pound cake before serving. 

Serve the pound cake warm or cool, and garnish each piece with a bit of extra glaze.