This past Saturday, I made it out to the Little Italy Mercato here in San Diego. I scored big time with cipollini onions, heirloom tomatoes, swiss chard, fresh french baguette, goat’s milk feta… and the list goes on!

I’ve never tried cipollini onions before, but I’ve been dying to since I read how tasty they were after roasting them. But what recipe should I try?? Hm. This was tough, but when I came across Smitten Kitchen’s Roasted Tomatoes and Cipollinis I was hooked!

Wow! Really. WOW! I would like to eat this every night. I didn’t add white beans to mine, nor did I used the chopped basil. (It was in fact chopped and sitting on my cutting board, oops.) It was still so tasty!

Can’t wait to make this again… with the basil.

To accompany my roasted delights, I made my first batch of swiss chard. I used the Lemony Swiss Chard recipe from Martha. This was also quite good, and a lovely addition of color to the plate. It was different than I’d expected, but in a good way.

I could have photographed this swiss chard all day. It’s so lovely. So vibrant. So fresh. Straight from the farm.

If you haven’t found a local Farmers’ Market in your area yet, then get out and find one! It’s totally worth it.

First off, let me apologize for disappearing for two weeks! Between visiting family and a quick trip to NYC last week, life got crazy. Ok, now back to the cauliflower!

This is a great, filling and healthy way to prepare cauliflower. My husband’s favorite!

Simply rinse and chop one head of cauliflower into bite size florets. Toss in a bit of olive oil. Season with salt, pepper and your favorite herbs/sprices. I use McCormick’s Italian Herb Seasoning Grinder. Season liberally. Roast in 400 degree oven for 20-25 minutes or until tender. You can shake the pan halfway through, but it’s not necessary.

One tasty variation is to add a jar of peeled whole garlic cloves. Drain and rinse thoroughly. Toss onto pan with prepared cauliflower. So yummy! I use 1 7.75 ounce jar of Bellino Garlic Cloves from my local grocery store.

Who else is THRILLED that Spring is finally here?!?!?

I love  a good sopapilla! Who doesn’t? I whipped up this tasty dessert with some leftover pieces of puff pastry.

Simply cut the puff pastry into triangles. Place on a baking sheet. Brush with egg wash. Bake at 400 degrees for 15-20 minutes or until lightly browned, rotating baking sheet once. While baking, place cinnamon and sugar into a gallon size plastic bag. I just eyeballed the amounts, but use more sugar than cinnamon. I used about a 3:1 ratio.

When pastry is done, place into plastic bag and shake until coated with cinnamon and sugar. Remove and plate. I drizzled mine with agave nectar, but you could also use honey. Done!

This was a lovely little after dinner treat. And really super easy.

*Frozen puff pastry will take longer to cook than thawed sheets, if thawed decrease cooking time.

I came across a bag of smooth stones I’d picked up pretty cheap at Ikea a long time ago. They seem to be moved from one box or closet to another. It was time they had a makeover! Here I’ve made them into pretty little paperweights.

WHAT I USED

- any rocks, smooth stones
- scrap lace or trims
- Fabric-Tac

WHAT I DID

Decide which side of your rock you’d like to be the top. Now flip it over, and place your lace edge down to see where you want it to be glued. I pushed mine towards the center a bit so you can’t see the edge when it is sitting on your surface.

Start by drawing a thin line of glue around the bottom of the rock. Take one end of your lace and place it in the line of glue. Press gently to keep fingers clean! Do not flip right side up until glue has dried.

You may also want to place a bead of glue where the ends meet to keep a uniform look throughout the lace. Otherwise you will see two unfinished edges.

Now you’re done! Use as a paperweight or simply a pretty little addition to your home.

Are you like me? Do you bookmark any craft / project / recipe you would love to make although know that you may never get to it? Last week, I came across this Ric Rac project I had filed away who knows when and thought it’d be a perfect was to use this random pack of white glow-in-the-dark Ric Rac I have had for a while. The project is here at Knick Knacks & Ric Rac.

What do you think? Perfect little addition to purses, headbands, tshirts, jackets… anything! I’ll definitely be making more of these. So cute!

And yes! You’d be able to find me anywhere with this snazzy accessory!

My uniform of choice…  jeans & T-shirt. Lately, I’ve become one of those girls that finds a great T-shirt, then I buy it in every color (and sometimes doubles!). My favorites are these Boyfriend V necks from Target with a cute little pocket. I buy them when on sale for about $5 each. I cannot resist. As comfy as they are, sometimes it gets a little dull. Thus, this little revamp was born. Using some pre-made fabric flowers I’ve had lying around (that I purchased very much on clearance), I brought a little springtime into this otherwise drab T. I stitched them on by hand, which is surprisingly therapeutic! Easy project. Can’t wait to sport this little number during such a cold, snowy winter.

My husband LOVES spicy food. It seems with him, the hotter it is, the better! We came across a recipe in a recent issue of Bon Appetit magazine, and thought we’d try it. These would make a nice addition to sandwiches or anything you want to add a little bit of zing to. Below is our recipe adapted from Bon Appetit.

Pickled Hot Peppers
Makes 1/2 quart.

WHAT I USED

1/2 pound peppers, sliced (jalapenos, 1 cubanello, 1 small red bell pepper)
1 medium shallot, thinly sliced
1 cup white wine vinegar
1/4 cup sugar
1.5 tablespoons water
2 shakes dried thyme
1 garlic clove, thinly sliced
1/8 teaspoon red pepper flakes
Pinch of kosher salt

1 glass container, I used a thrifted glass jar with lid. (thoroughly washed!)

WHAT I DID

1. Chop peppers and shallots, place in a heat safe bowl.

2. In a medium saucepan, combine remaining ingredients and bring to a boil over medium heat. Stir to dissolve sugar. Remove from heat and pour over peppers and shallots. Cover, let stand 5 minutes.

3. Uncover and let cool. Once cooled, transfer entire contents to glass container. Press peppers into brine and store in refrigerator. Peppers should chill at least 4 hours. Will keep up to 10 days.

*If you prefer milder flavor, use sweet or mild peppers and be sure to remove all seeds. I left the seeds for extra spice.

Welcome to the first of many Make It Mondays! Mondays will showcase items I have made be it crafts, art, home decor items, clothing or even food (if it can’t wait until Friday!) Sometimes, handmade items and ideas from other fabulous makers will be featured. Today, I’m sharing a quick 5 Minute Ring.

Tonight, I wanted something simple. After a hectic day full of work, appointments, MAJOR thrifting and a late dinner, I didn’t want to think too hard. I managed to knock out this spunky little number in about five minutes. It took longer to pull the materials together than to actually make the ring! I have been dying to transform these old clip ons into something more wearable for my tastes.

The Project: 5 Minute Ring

The Materials:

- Any clip on earrings you adore, but don’t want to hang from your lobes
- Button Shank Remover, jewelry making pliers
- 2 headpins

The How-To:

1. Remove the “clip on” portion of the earring. Mine was quite simple. The button shank remover easily cut through three tiny metal tabs which held the “clip on” portion to the beading.
2. Slide one headpin through one hole on the right outer edge. Slide a second headpin directly across from the first on the left outer edge.
3. Now begin to twist the headpins together creating the ring shape, but remember to measure your finger early on so it doesn’t end up too small. Be sure to tuck the ends away from the inside so they don’t scratch or dig.
4. Now you’re done! See how easy that was?

You could certainly use a real ring base. I did not have one on hand, but this was a perfect solution. I can always go back and replace it later if necessary.

The possibilities are endless. Get started!

***Check back tomorrow for Trashy Tuesday!