Fall into the Kitchen!

Fall happened in the blink of an eye. I’m not sure if it is because Chicago’s weather has been all sorts of crazy or because I was so busy I didn’t notice that all of a sudden winter was quickly approaching! Snow is in the forecast for tonight…and I don’t think I am exactly ready for that kind of weather yet…or ever!

Life has been extra busy lately with work, travels and one of my favorite Holidays, Halloween! For my costume on Friday night I was spaghetti, which I thought was only fitting! The costume consisted of red and white checkered tablecloth (dress) with spaghetti falling off my shoulders and a bowl of spaghetti and meatballs on my head. I am sure there is a picture  somewhere, but as of now I regret I have nothing to share with you! I was planning to wear it again on Saturday, but it was sadly destroyed and had to be thrown away. Apparently Laura and I have no business going into fashion design because our attempt at making it a little “cuter” failed miserably. Luckily I had a back up costume from college and was able to quickly throw on a flapper outfit!

On Halloween I carved pumpkins with some friends and Laura made White Chicken Chili in her crock-pot. I had never had chili before and was glad I tried it! We did some cool designs on the pumpkins and I am pretty proud of my spider!

One of my best friends, who remain nameless, has been staying at our apartment for the past month or so while she looks for a job in Indianapolis and continues to work here. It’s been so wonderful having her here so we have been trying to take advantage of the time we have left all living here in Chicago together (my three best friends growing up and I all actually live in the same city again after 6 long years!) and we try to make dinner together once a week. Last week, my friends made the best appetizer ever! Goat cheese and Zucchini bread.  It was delicious and I can’t wait to make it myself one day!

Goat Cheese Zucchini Bread


Ingredients

Goat cheese

Zucchini

Olive oil

salt & pepper

Loaf of bread (we used fresh bread from Jimmy Johns)

Heat oven to 350º. zucchini into pieces and lightly saute in olive oil and season with salt and pepper. Once slightly browned, removed and put on a baking tray. Put bread and zucchini in the oven for about 5 minutes until zucchini is cooked and bread is warm. Slice bread into pieces, cover in goat cheese and top with Zucchini. Enjoy!

If you ever need a quick appetizer or want a creative way to snack – this is perfect! This may not be an italian recipe, but I love zucchini and am glad I now have a new way to enjoy outside of pasta or alone!! Check out some of the fun I’ve been having this Fall…I can’t believe it’s almost time for Thanksgiving!! I know my family will soon be gathering to make hundreds of homemade ravioli’s for our Thanksgiving dinner and for Christmas. I am sad I won’t be there to help this year, so I am thinking my next kitchen adventure will have to be making my own ravioli!

Michigan Avenue

IU Homecoming & Carroll-Anne’s Homecoming reunion (she has been in Africa the past two years!!)

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