my beautiful niece turned 1 two weeks ago – WAAAHHHH she’s growing too fast! she even skipped the whole crawling thing and went straight to walking! meant to post these a while back, but i forgot my camera for a few days hehehehe.
isabella… she’s gonna break lots of hearts this one… my cousin and her hubby are gonna have to fight the boys off!
i will still tell everyone i am 25.
i’m so honored to have been asked to contribute my life here in nyc to status magazine’s blog! i can’t wait to go to the philippines and link up with these guys <3!
ps. i’m going to the philippines end of april for the first 2 weeks of may! holler!!!! cannot WAIT!!!!!!
images via… a LOT of diff places like chari, serious eats, is mental, face hunter, yvan, jakjil, prolly, hel looks – etc etc – sorry too many to link
get used to it folks… the weather is getting better and i’m going to be posting more outdoorsy bike pics! ps. i finally got a helmet. and YES, i DO wear it and YES i DO have a brake on my other bike now =) these were taken about 2 weeks ago… gah – riding is so therapeutic.
stopped by the chelsea piers to check if the new skatepark was open yet… NOPE!
i love the view from the west side…
then we cut through downtown to get to chari where we hung out for a bit… no pics because i always post pics of the shop lol.
pronounced: “BRU-SCET-TA” – i believe…
actually, don’t quote me on that.
anyway, finally got some grocery shopping in this weekend when i realized on friday night, i didn’t have SHIT to eat. ended up throwing whatever i had into a sauceless pasta. basically ate linguini with butter, garlic, rosemary, chili peppers, salt and pepper. yea. i KNOW. however, i HAVE to admit, it really wasn’t that bad… maybe because i was starving…
i wanted to redeem my pasta faux pas with good ole baked spizghetti… i ended up having a few tomato slices left over and thought, well, i have enough to make bruschetta!
- rosemary (optional)
- garlic – lots of it… ok maybe like 3-4 cloves will do you good
- olive oil
- tomatoes, i prefer the smaller plump ones – i’m no chef so idk wtf they’re called, they’re just more red and smaller (no not the cherry tomatoes) about 4 of those
- pre-made spaghetti sauce, again, i’m no chef and i’m too impatient and hungry to make my own damn sauce – i went for prego’s traditional sauce
- french baguette – in my case, spanish made french bread lmao – what? i live in bushwick.
- ricotta cheese
- mozzarella cheese
- if you have a cast iron skillet even better, if not, just bake it in one of those baking pie thingies
step 1: chop the rosemary and tomatoes up. I LOOOOOVE THE SMELL OF ROSEMARYYYYYYY
step 2: sautee the garlic, about 3 of those tomatoes you chopped up, rosemary, salt and pepper (i like using kosher salt)
step 3: oops i forgot to mention, make sure you’re already boiling your noodles hehe
step 4: dump the sauce in
step 5: at this point, you can start preparing your bread for the bruschetta. i prepared by taking nibbles from my bread hehehehe
step 6: i put a lil olive oil on the bread and topped it off with garlic, the rest of the tomatoes and rosemary, a lil bit of oregano too, salt and pepper
step 7: pour the spaghetti in your sauce and top it with ricotta cheese
step 8: then you can top both bruschetta and spaghetti with mozzarella cheeeeeese
step 9: give your spaghetti a headstart to bake and throw it in the oven for about 10-12 min
step 10: then you can throw in your bruschetta with the spaghetti for about 5 min (or until you see the cheese melting)
*while you wait, you can be entertained by sushi the cat:
step 11: once you see the spaghetti all baked, toss it in the broiler to give the cheese that burnt final touch =P about 3 min
altogether, only took about 30 minutes to prep and bake (and 5 minutes to scarf down)