That Working Life

Being a girl, I sometimes feel like I should like salads a lot more than I actually do, because let's be real, when given the choice between a juicy slab or rabbit food? I'm definitely taking the meat. That was until I discovered this recipe. It is so simple (yay for another 15 minute meal with minimal cleaning) yet packed with so many flavours and textures that it's guaranteed to turn even the meanest carnivore into a tree hugging bunny (ok, this analogy is getting out of hand). 

1) Place asparagus on a baking tray and stick in the oven at 400F for five minutes.

2) In the mean time, grind pistachios into small chunks. (If you don't have a pestle and mortar or a food processor, stick it in a zip lock and bang it around).

3) Take asparagus out of the oven, sprinkle with sea salt, pistachio chunks and bake for another 10 - 15 minutes until the asparagus is soft.

4) Top with crumbled feta cheese and drizzle with honey lemon vinaigrette*.

*To make honey lemon vinaigrette, mix 1 tablespoon of lemon juice, 1 tablespoon of honey and 1/4 cup olive oil.   

This also makes for a great hassle-free dish to show off on your next date night or dinner party! Simply pair with a a buttery Chilean seabass and a bottle of chilled white wine and voila - date #2 in the bag. 

Usually by the time I get home from work, I'm exhausted and starving, and the very last thing I want to do is stand around in the kitchen, waiting to heal my stomach. So today's post is a delicious, quick dinner that should take you no longer than 15 minutes to prepare - avocado crabmeat linguine . I kid you not when I say that waiting for the pasta to boil is the most time consuming part of this recipe. 

1. Boil the pasta

2. Heat crabmeat in a pan (I usually buy lumps of crabmeat that's already de-shelled . I mean who has the patience to actually boil the crab, crack open its shell, and remove the meat bit by bit?)

3. Scoop avocado from shell

4. Mix avocado and crabmeat into pasta until avocado turns into a creamy mixture

5. Serve warm with a generous helping of salt (salt does wonders to the avocado) and lemon    

6. Fork, twirl and sluuuuuurp!

Pro tip courtesy of my little bro: To remove the avocado seed, simply slap your knife gently into the seed, twist, lift, and voila! The seed separates cleanly from the meat. No more flying seeds across the kitchen floor!  

After wearing nothing but monochromes this winter, I thought it was time I reacquainted myself with the color wheel. My late obsession? These tribal shorts - which screams summer and are surprisingly easy to pair with.  Throw on a white jacket and pumps for a more formal look or kick back in sandals and oversized sunnies for a more relaxed vibe.   

Have a beautiful weekend, my loves!

(Top: Love Moschino, Shorts: Zara, Sandals: C Wonder)