I am sick of writing bummer-esque posts on A Little Glitter, so I am just going to keep it short and sweet. Have a fabulous New Year, my loves! xo
Good morning loves! By now Taylor is awake and the presents have been opened, so I can finally let the cat out of the bag! I mentioned in a few previous posts that we planned to get T something epic for Christmas and I am now happy to be able to share with you guys that it was a KITTEN! Introducing Nico Bannon!
He was born on September 27th 2015 in Seattle and he is (our current cat) Jeter’s little brother! We got him from the same breeder and he has the same Mom and Dad. The resemblance between the two kitties is astounding. He is a tiny, sweet, little love bug but he is also pretty spunky and curious and has tons of energy. He will definitely keep Jeter on his toes!
I hope you all having a fabulous holiday! What was your favorite present? Leave it for me in the comments so I can live vicariously!
Happy Holidays Friends! I cant believe Christmas is only two days away! I also cant believe I managed to get my holiday cards out in time!
This year was hard for me when it came to doing cards. I usually get VERY into them. I create a mood board so I can see what our outfits will look like together (I detailed the process here) and then I have pictures taken by a photographer. I research props and locations and put a lot of work into them.
2015 was different though because I was moving, selling my house, my Mom passed away and Billy and I decided to separate. All of these traumatic events happened within a few months of each other, too. So, I was dealing with a lot all at once and I just decided to forego 2015’s card. 2015 was kind of a jerk to me so I was content to just let it end quietly.
Then, December came and all the beautiful cards from my family and friends started rolling in. Pictures of smiling children and families and tidings of joy were waiting for me every day when I opened my mailbox. I soon realized that I wanted to send love back to them. I wanted to wish them a happy holiday as well! This year was rough but my people have been there for me every step of the way and I wanted them to know I appreciate them.
So, I turned to Minted to help me put together a beautiful card at the last minute. Their website is so user-friendly and I was able to create one that I loved very easily. Obviously, I didn’t have the time to hire a professional photographer, so I used a fun picture that T and I took at the KidzVuz holiday party.
I chose a card with a gold-foil pressed design, added glittery envelope liners (because everything is better with a little glitter) and even decided to get them printed on cardstock with a bit of shimmer in it. I have to say – I LOVE MY CARDS! Minted really knocked it out of the park with their designs this year. The gold foil is so luxe and the envelope liners are a fun surprise when you open the card.
For all my fellow procrastinators, it’s not too late to send out New Year’s cards! You can save 15% by using code WINTER15!
Holiday cards via Minted c/o
I am fortunate enough that I get to do a lot of fun activities with my daughter in NYC but I have to say that I always look forward to taking her to the see the Big Apple Circus. It is definitely one of my favorites. Walking through Lincoln Center and seeing the tent peeking out is just so exciting! We always have fun and we always leave in a good mood.
I think part of the reason that we find it so enjoyable is because of it’s size. The tent is small and it feels cozy. One of the most difficult parts of taking children to shows is that sometimes they have difficulty seeing over the people in front of them. There is nothing worse than spending hundreds of dollars on tickets to a show and then your child cant even enjoy it! That problem is completely eliminated at the Big Apple Circus. Every seat is a good seat and every seat feels close to the ring. I have sat in the top row and I still had a fabulous view. Also, the clowns are HILARIOUS and they wander around the audience as part of their routine.
I loved the feel of The Grand Tour. I am a huge fan of Great Gatsby, art deco and the 1920’s. That time period just speaks to me and I loved the decor and vibe of the show.
Some of the highlights of the show for me were:
The Animals. Since every seat is less than 50 feet from the ring, kids will have a great view of the dogs and ponies. There is even the time during intermission to ride a pony right in the ring for only $10.
The Ringmaster. John Kennedy Kane is such a great host. He has so much charisma. When I think of the Big Apple Circus, I think of him (with his broad shoulders and booming voice).
The show is running now through January 10, 2016 and I highly recommend it! It is definitely a NYC must do!
Happy Holidays Gals! We are four days out from Christmas (Eeeeeek!) and even though I am nowhere near ready and my to-do lists are starting to resemble something from the movie, A Beautiful Mind, I am still super excited! I know that once I work through these next few days of madness, shopping, wrapping, organizing and cleaning, I get to celebrate. I cant wait to hang with my family, open presents and eat some delicious food!
I host every year and I have fallen in to a bit of a slump. Thanksgiving is turkey (obvi) and then Christmas is ham. Everyone enjoys it (myself included) but I am definitely in the mood to switch it up. Thankfully, Momtrends has provided some major inspiration!
Last week they hosted a fabulous event at My Cooking Party where a group of NYC bloggers were taught by the chefs on staff how to make some delicious recipes featuring Wonderful Pistachios. I love pistachios but I had never cooked with them. My knowledge of this nut is either roasted and salted or in ice cream form. I didn’t realize that there were so many ways to incorporate them into both sweet and savory dishes!
- ¾ cup good quality semi-sweet chocolate chips, or chocolate bar
- ¾ cup good quality white chocolate chips
- ¼ cup shelled Wonderful Pistachios Roasted & Salted
- Dried fruit such as apricots, ginger, blueberries, bananas, plums, peaches, cranberries and cherries
- Sprinkles and silver dragees
- Melt chocolates in separate bowls. Line a baking sheet with parchment. Spoon 1 tablespoon chocolate onto baking sheet for each palette. Chocolate will settle into a circle.
- Decorate each palette with Wonderful Pistachios, dried fruit and sprinkles, cutting fruit into slivers or pieces as needed. Chill palettes for 30 minutes. If packaging, package while cold. Serve.
- ⅓ cup all-purpose flour
- 2 tablespoons cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 16 ounces chopped dark chocolate (about 2¾ cups)
- ¼ cup unsalted butter (4 tablespoons)
- 3 eggs, plus 1 egg yolk
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 2 cups, shelled Wonderful Pistachios Roasted & Salted, roughly chopped
- 3 ounces bittersweet chocolate, chopped (about ⅓ cup)
- 2 teaspoons flaked sea salt
- Heat oven to 350°F and line two baking sheets with parchment paper.
- Whisk together flour, cocoa powder, baking powder and salt; set aside.
- Place chocolate and butter in a microwave-safe bowl and heat in the microwave until just hot and butter is melted, 1 to 2 minutes. Remove bowl from heat and stir mixture, until completely melted; set aside to cool.
- Beat eggs and both sugars in an electric mixer, with the whisk attachment, at medium speed, about 5 minutes, until thickened and light. Pour cooled chocolate mixture in two batches, mixing after each addition. Add flour mixture and mix until just combined. Stir in 1½ cups Wonderful Pistachios by hand.
- Drop heaping tablespoons of dough, about 2 inches apart, onto baking sheets. Bake about 10 minutes, alternating pans half-way through, until cookies are puffed and cracked on top. Remove to wire rack to cool completely. Repeat with remaining batter.
- Meanwhile, chop remaining Wonderful Pistachios finely. Melt bittersweet chocolate. Place wire rack with cookies on baking sheet. Drizzle chocolate over cookies and sprinkle with remaining finely chopped Wonderful Pistachios and flaked sea salt.
- 1½ cups baby spinach (about 2½ ounces)
- 1 cup shelled Wonderful Pistachios
- 2 large cloves garlic
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup olive oil
- ½ cup dried cranberries
- 4 tablespoons olive oil, divided
- 1 yellow onion, diced into ¼-inch pieces (about 1½ cups)
- 1 granny smith apple, cored, and cut into ½-inch pieces (about 1 2/3 cups)
- 2 cups low-sodium chicken broth
- 4 teaspoons fresh thyme
- 5 teaspoons fresh rosemary
- ¾ teaspoon salt, divided
- ½ teaspoon ground black pepper, divided
- 3 ounces day- old french bread, cut or torn into 1-inch pieces (about 1¾ cups)
- ¾ cup shelled Wonderful Pistachios, toasted, and roughly chopped
- 1 skinless, boneless, turkey breast half, butterflied (about 2½ lbs)
- 3 small red onions, cut into wedges
- To make the pesto, place spinach, pistachios, garlic, salt and pepper in the bowl of a food processor. Slowly pour in oil, while machine is running, about 20 seconds. Pulse to completely combine. Set aside in the refrigerator, up to one day ahead.
- To make turkey roulade, position oven rack in the center and heat oven to 375°F. Place cranberries in a small bowl and cover with boiling water. Let sit for 5 minutes until softened. Drain and set aside.
- Meanwhile, heat 1 tablespoon of oil in a medium skillet on medium heat. Add onion and cook 5 to 7 minutes until softened. Add apple; continue to cook, 5 to 7 minutes, until onion and apples are golden. Add ½ cup chicken broth, thyme, rosemary, ½ teaspoon salt and ¼ teaspoons pepper, and simmer. Stirring occasionally and scraping up any bits that stick to the bottom of the pan, about 5 minutes, until broth is absorbed and apples are softened. Transfer to a large bowl.
- Add bread and cranberries to apples and stir to combine. Pour in ⅓ cup chicken broth and stir to combine. Add additional 2 tablespoons chicken broth, as needed, until bread is moist, but not wet. Stir in pistachios and set aside to cool.
- Place turkey between sheets of plastic wrap, and pound with a meat mallet or rolling pin, to about ½-inch thick. Season each side with remaining ¼ teaspoons salt and ¼ teaspoons pepper. Place turkey, skinned side down on working surface. Spread stuffing over turkey leaving a border uncovered, about 1½-inches all around. Roll up and secure tightly with kitchen twine.
- Heat a roasting pan (or large skillet), with 2 tablespoons olive oil, on medium to medium-high heat. Brown turkey roulade on all sides, 12 to 15 minutes. Set aside on a plate. Add wire rack to roasting pan and place turkey on rack. Combine onion wedges in a bowl with 1 tablespoons oil and place in roasting pan alongside turkey. Add ½ cup chicken broth to roasting pan and place in oven.
- Cook for 1 hour and 15 minutes, until turkey temperature reaches 165°F. Remove from oven, transfer to a cutting board and tent with foil. Allow to rest 10 to 15 minutes, until juices have had time to absorb, before cutting into 6 to 8 slices.
- Meanwhile, add remaining chicken broth (about ½ cup) to roasting pan, and scrape up any bits with a wooden spoon. Serve pan drippings alongside turkey with pistachio pesto.
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