Jaclyn's Cocktail Shower and Margarita Cupcakes

Jaclyn and I have known each other for just over four years. We met during an interview in 2008 where she was considering me for a job that would end up being my first "real" job and a position that I held for over 3 years. She took me under her wing and taught me just about everything over many those long days in the office, weekend events, and difficult client personalities and demands. She handles every situation with a level head, professionalism, and logic and I couldn't have picked a better person to learn from. She and I now work together at the Battleship Missouri - the best job ever. Thanks AGAIN for guiding my path Jaclyn, you've truly been my Career Fairy Godmother. 

It's not all business with us, though. In that first interview we were wearing the same Tiffany's bracelet and she excitedly asked me (in casual conversation following the important questions of course) if I was in a sorority! I wasn't, we laughed together, and have had many, many laughs, good times, and great memories outside of work since. Although not a regular, she's been known to frequent the Bitches Who Brunch.

Jaclyn and Chris, her fiance, will get married this Friday after being together for over nine years! Last Sunday I threw her a surprise bridal shower. She's not your traditional bridezilla type who'd enjoy gifts for her home/kitchen (aka: me!), but more of a fun-loving, laid back, stiff-cocktail-sipping bride. We nixed the toilet paper bride game and bow bouquet and threw a Cocktail Shower, complete with margarita cupcakes!

Margarita Cupcakes and Frosting

Baked Eggs with Bacon and Gruyere

Breakfast for dinner is one of life's great pleasures. I'm not sure why the traditional morning meal becomes much more fun and a novelty at dinnertime, but it can't be denied. Usually we end up having breakfast for dinner when all that's left in the fridge are eggs and bread, although that was not the case this week when Baked Eggs with Bacon and Gruyere were on the menu!

My recipe is adapted from the May 2012 issue of Everyday Food (issue 92). Originally called Emeril's Breakfast-In-Bed Baked Eggs and positioned as a Mother's Day recipe, mine were changed quite a bit due to ingredient preferences and a few mistakes!

Baked Eggs with Bacon and Gruyere

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Doughnut Hole and Fruit Kabobs

I'm Ang. Remember me? Let's hope so.

As we do every 6 months to 1 year, Bryce and I moved apartments. We don't enjoy this process at all but for whatever reason we're always forced to find a new home. Psychotic, radio playing, undies-wearing, joint-smoking in the shower neighbors or friend/landlord needing to move back home to retain the several thousand dollar tax credit - we're forced to move often. Do not pass go, do not collect $200. Our most recent move was on June 1 and for several weeks we were happily "borrowing" internet services from a kind and generous neighbor. (Not to be confused with the previously mentioned type of neighbor!) That all came to an end a few weeks back and, therefore, so did the blogging. A tardy but handsome man (Bryce are you reading this??) came to hook up our internet on Saturday and we are back in business.

Moving is hard. It's on my top 10 list of things that I hate to do, which also includes washing silverware and smelling peppers. That all being said, this recipe is very simple. After all the moving/internet drama, simplicity is welcome 'round these parts!

This lovely and portable breakfast barely deserves the title of "recipe." 

Doughnut Hole and Fruit Kabobs

Inspired by Val So Cal and discovered on Pinterest

Garlic and Ginger Festival

Any type of festival, either food-centric or at which I can find food, is a food blogger's dream. We've been to the Greek Festival 3 times, a Chocolate Festival, one dedicated to SPAM - Spam Jam - and so on. Recently I learned that Honolulu has a Garlic and Ginger Festival and I immediately marked my calendar! 

Naturally I was more concerned with the garlic, but I did bring my favorite ginger along for the ride.

Bacon and Kale Pizza

After posting this week for the first time in 2 months, I think I'm back in the groove of blogging!

Please excuse my absence. We moved, I started a new job, Bryce graduated from college, both of our parents (and his brother) visited, we spent a week on the North Shore, and a weekend on the Big Island! I have a lot to tell you about. For now, here's what was for dinner the other night: Bacon and Kale Pizza!

Bacon and Kale Pizza

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Ingredients

1 pound of pizza dough

1/3 of a pound of fresh mozzarella, thinly sliced

1/4 of  a white onion, thinly sliced

4 slices of bacon, cooked and chopped

3 cups of kale

grated parmesan cheese

EVOO

salt and pepper

flour for work surface

Begin with the oven set to 400 degrees F, pour a glass of wine, and place your (peppered) bacon on a wire rack over a cookie sheet. Rather than buying a pound of prepackaged bacon (and leaving half to spoil in the fridge) I got just 4 slices from the deli and it was so much better! Bake until the bacon is crispy to your liking. Remember that it's going back into the oven again so don't over do it.