Brand loyalty

Once I find a brand I like, I tend to stick with it for a long time. It’s hard for me to try something new once I find something I love. For example, I am the type of person that orders the same thing off a restaurant menu since I “know it’s good” and don’t want to risk getting something I don’t like. Here are the brands I’ve become loyal to and really come to rely on for quality over the past few years:

Whole Foods 365 Everyday Value: While WF is obviously very expensive, I love to shop there for quality ingredients. One way I cut down on my WF grocery bill is to rely on their 365 Everyday Value store brand. Their prices for canned beans, pasta, tomato sauce, bread, etc. are extremely affordable and fair (and waaay cheap compared to the non-generic brands).

Crate and Barrel & CB2: I find CB’s prices for a lot of kitchen and home goods to be fair and affordable for the quality. Once of my best and most used purchases from CB (which I can’t find online now of course) is a stacking set of 4 different sized glass storage bowls with plastic lids for $20 – full price! My dishes from CB2 are also very reasonably priced for the quality.

Origins: I have been using Origins skincare for about 8 years now. I started out with their Checks & Balances as a teenager and now use their Pure Cream, which is an awesome product. In the past year, I’ve noticed dark circles under my eyes (oh, sweet heredity) and the only thing that has helped has been Origins GinZing, which I now can’t start my day without applying. I justify the price with the fact that Origins does not use parabens, pthalates, etc. in any of its products and I only use a little bit at a time.

Aveda: Only in the past 2 years have I started using Aveda, but I have loved it since I was little — my Aunt Mary has always been an Aveda loyalist and when I’d spend weekends at her house, I would always use all her Aveda products and wish I could have them for myself. I use Aveda mainly for haircare but have also used their skincare. A little bit goes a long way with Aveda — I’ve had the same liter bottle of shampoo and conditioner for almost a year now (and I wash my hair every day in the summer, every other day in the winter). You also just can’t beat Aveda’s scents! Favorites: Phomollient, Shampure, Light Elements Texturizing Cream. Like I said, this stuff lasts me forever so I don’t mind spending a little more money on it.

Clinique: The only make up I apply on a daily basis is Clinique’s Quickliner for Eyes in Black/Brown (the perfect in-between color!) and High Impact Mascara in Black. I have yet to find anything I like nearly as much as these products. I have been using them for years.

J. Crew: While I do love Anthropologie, J. Crew will always have my heart and the biggest place in my wardrobe. Though JC’s quality has gone down a bit in the past couple years (likely due to the recession and cost-cutting), I can always rely on this brand for classic, well-made, timeless and somewhat affordable pieces. I know JC is expensive but I say somewhat affordable because JC offers a 15% discount for students (and teachers too), and for that reason, I will hold onto my student ID for dear life (or until a Sales Associate notices the expiration date). The pieces from JC I get the most mileage out of (cost per wear) are: the 100% merino wool sweaters that last for-ev-er and do not pill, leather ballet flats that I wear every single day, leather boots that I wear every single day in the winter, their double-cloth wool coats which also last for-ev-er and are beautiful, their denim and leather bags.

So, these are the brands I am totally loyal to. What about you? Are you a brand loyalist and prefer to stick with the same stuff that you can rely on? Who are you loyal to? Or do you like to try many different brands and shop around?

Off topic: outfits

In this outfit (all shamelessly J. Crew):

I’m sorry if this outfit set makes you feel as tortured as it does me. Another 90 degree day, more yearning for autumn. J. Crew recently had a price reduction/promotion on this sweater featured and I bit. I am in love with it. I am such a sucker for shawl collars. They are just effortless and luxurious in a way. For work, I would wear trouser pants and tuck the t-shirt in. For play, I’d wear skinny jeans and leave the t-shirt untucked.

Also, there is of course an imaginary pumpkin spice latte in that cup.

(Oh, and in case you’re wondering, I do not own all the items I feature in these sets. A girl can dream, though!)

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I know I mentioned “grainy goodness” in my last post but it was honestly too hot here for me to consider boiling the quinoa I planned on. Fall: Please. Arrive.

For the salad:

  • chickpeas
  • carrot
  • red pepper
  • basil

For the dressing:

  • olive oil
  • balsamic vinegar
  • brown mustard
  • garlic
  • salt + pepper

I’ve never made a vinaigrette before. Why? Clearly because I am an idiot…this was delicious! I basically used 3 parts olive oil to 1 part balsamic and then added a glug of mustard. I grated the garlic, added the salt and pepper and then mixed with a fork until it emulsified. I have lots of leftovers for lunch for the rest of the week which is glorious.

Served this summer-please-end salad along with grilled cheese. Yum!

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Inspired by yesterday’s confession of my undying love for shopping, I made a Polyvore set. Polyvore is essentially a modern day way for grown ups to dress Internet dolls. See?

In this outfit:

SO MUCH FUN! I love this outfit. The skirt was purchased with some birthday money and this is how I will wear it as soon as the weather here allows. Not being a student anymore = it’s not weird to wear pencil skirts on a regular basis! I’m slowly building my pencil skirt collection. Prior to this summer, all I really owned for bottoms were jeans. It’s been fun to try out a new look. Is it weird if I mentally channel Joan Holloway Harris when I wear skirts like this?

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This salad was inspired by an unforgettable meal that I ate at Hearth on my last night in NYC. My version wasn’t nearly as good but it was still pretty tasty!

  • fennel
  • basil
  • anchovies
  • breadcrumbs
  • olive oil
  • balsamic vinegar

I heart anchovies. I know that some people are weirded out by them, but they are really just salty goodness. They also happen to be pretty darn healthy. The ingredient mix in this salad just works. Crunchy fennel and breadcrumbs, creamy anchovy, aromatic basil, tart vinegar, smooth olive oil. It just works!

So, this summer has proved to be pretty lame in my kitchen. I realize I haven’t even blogged a recipe in over 3 weeks now. It’s not that I haven’t been cooking, but I haven’t been making anything very interesting or anything that I haven’t written about here before. It’s a lot of the same-old, same-old: fried egg sandwiches with sliced avocado, pasta, homemade pizzas (once a week!), refried bean burritos. All delicious and in heavy rotation. Last night I ate pepperoni and jalapeno chips for dinner. Sorry I’m not sorry. I guess I’m just not inspired in this heat? It cooled down a bit here last week but it’s back to the 90’s now. I cannot wait for fall. It is by far my favorite season and I relish every moment of it.

Other “sorry I’m not sorry’s” inspired by Rachel:

  • Though I went for a while with eating minimal meat, lately I have been eating a lot more of it. Tuesday night: chicken sausage, Thursday night: pepperoni pizza, Friday night: duck breast.
  • When I get a craving for something that I know is not the healthiest, i.e. peanut butter M’n'Ms, I buy some, eat a few handfuls and throw the rest out. Craving satisfied. It’s wasteful, but I have no self control and would eat the whole bag.
  • I love to consume. Food, of course, but just as much as food, clothes. After my rent, bills and savings account get taken care of each month, I let myself buy what I want from my favorite stores. Maybe I’ll become a responsible adult when my grace period on my student loans end. Maybe.

Sorry I’m not sorry!

I’ll be back later this week with a little grain salad goodness. Have a good remainder of your weekend!

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Buffalo chicken pizza

Between the ages of 13 and 17, I worked at my cousin’s restaurant. Now, this was not any ol’ restaurant. It was a restaurant that specialized in Buffalo wings. The best in Albany. Trust me. I promise. If you ask someone from the Albany area if they know what Scubbers is, they will likely proclaim yes and be excited. Scubbers closed a few years ago, but I am happy to report my cousin is opening a new location in the near future!

Working at such a place has lead me to be very picky about Buffalo sauce (Frank’s Red Hot, ONLY) and have an extremely high tolerance to spicy foods. Whenever I watch Man vs. Food, I go on and on endlessly about how I could definitely take part of, and win, any challenge that involves hot wings, Buffalo tenders, and the like. Kevin just laughs. Bless his heart.

Anyway, back to this pizza. The inspiration for this pizza came from Scubbers where we, yes, made Buffalo chicken pizzas. This pizza was so good that I ate a full half myself (usually I will give Kevin like 60% so I can feel a tad better about myself) and promptly passed out at 8:45 pm on a Friday night, clearly in a food coma. Or I am just a total loser! I’ll let you decide.

  • dough
  • Frank’s Red Hot Buffalo sauce
  • mozzarella
  • bleu cheese
  • pre-made Buffalo chicken (hey, I’ll take a shortcut wherever possible! Whole Foods by my office sells this for about $5 and it was more than enough for the pizza — way easier than frying the chicken and tossing it in Buffalo sauce yourself!)

Roll out your dough. Add a layer of Buffalo sauce — the thicker the layer, the spicier the pizza. Add a layer of mozzarella. Cut chicken pieces in half if they’re too big. Add to pizza. Sprinkle with bleu cheese crumbles. Add more Buffalo sauce. Bake at 450, about 12 minutes.

Need I say more???

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I love me some ricotta.

  • squash
  • pasta
  • ricotta
  • garlic
  • lemon, juice + zest
  • extra virgin olive oil
  • crushed red pepper
  • salt + pepper
  • basil

While waiting for pasta water to boil, saute squash in about 2 tablespoons olive oil, 2 grated garlic cloves, kosher salt, black pepper and crushed red pepper. Cook until softened, but not mushy, about 10 minutes. Once pasta is cooked, reserve 1/2 cup pasta water before straining. Strain pasta and combine in pan with ricotta, squash, pasta water, lemon juice and zest. Combine until seasoning and amount of ricotta is to your liking. Top with more ricotta and basil.

This is a great seasonal dish. Yum!

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Lately I have become a fan of stout beer, so when I saw this recipe, I knew I needed to make it ASAP.

What you need:

  • 3 cups mushrooms
  • 1/3 cup stout of your choice
  • 2 Tbsp butter
  • 1 minced shallot
  • herb of your choice (I chose dried thyme leaves)
  • salt + pepper

  • Heat butter over medium heat. Add shallots and cook until soft, 3-4 minutes.
  • Add mushrooms, stout, herb(s), salt and pepper.
  • Simmer and stir occasionally until much of the liquid has evaporated, about 10 minutes.

Serve over anything you like, or as a side dish. I had them with a turkey burger, but honestly these mushrooms are almost too delicious to share flavor with anything else.

And don’t forget to enjoy the rest of your stout!

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Rustic tomato salad

I should really call this “Carmine’s salad,” a la my dad (yes, that’s really his name), who used to make this all the time for us growing up. It’s incredibly simple but so delicious, especially when tomatoes are at their peak like they are now.

  • tomatoes
  • cucumber
  • red onion
  • balsamic vinegar
  • olive oil
  • dried oregano
  • salt + pepper

Best served al fresco and with grilled bread drizzled with olive oil.

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Making pizza on Friday nights is quickly becoming my favorite way to end the work week and start the weekend. Because pizza is one of those foods that are fairly inexpensive and so easy to order take-out, making it yourself can be really satisfying. I love using whole wheat dough and the best cheese I can find in the grocery store. To me, the better the quality of ingredients, the more special and (obviously) delicious the pizza is. My favorite toppings are mushrooms + ricotta but I am going to try to making something different every most weeks. This week: salami + broccolini!

  • fresh store-bought dough
  • jar of pizza sauce (I used Trader Joe’s)
  • fresh mozzarella (I prefer the ball of it rather than the shredded stuff)
  • spicy salami
  • small bunch of broccolini
  • sprinkle of crushed red pepper
  • sprinkle of garlic powder
  • sprinkle of oregano
  • drizzle of EVOO
  • sprinkling of Parm + kosher salt

Preheat your oven to 475 degrees. Manipulate dough to fit pan (this is the best direction I can give…I am terrible at it, but the pizza always manages to taste good anyway!). Assemble pizza how you like. Bake for about 15 minutes or until crust is browned and cheese is melted. Throw it under the broiler for a minute to really make the cheese bubble.

Pizza, I love you.

If I had to choose one food to eat for the rest of my life, it would be pizza. Hands down. What would you choose?

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