Confessions Of A Foodie Blogger

I WISH I could say I cooked every night. Really, I do. But when you work as much as I do, sometimes cooking dinner just sounds terrible. (I know, I'm sorry). Last night my friend Lauren and I (you'll hear about her on this blog a ton) were going to have wine and make these delicious sounding brie and turkey sammies..when we both got home from our respective jobs in the fashion mecca that is Los Angeles, we decided it just wasn't gonna happen. What did we do? Ordered Thai!

There's a delicious little hole in the wall down the street from our apartments (she just so happens to be my next door neighbor, makes late night chats so much easier!) that is cheap and delivers within 20 minutes. Oh, Mae Ploy, how I love you.

Yes, that's 2 bottles of wine. Yes, we each keep one to ourselves. What? When you work a 10 hour day you should be allowed a little tasty treat.

What did we order, you ask? Shrimp pad thai, fried wontons (I gave up on caring about calories at this point) and chicken satae.

If you look verrrrrrry closely, you'll see a black kitty tryin' to snag himself a little chicken.



(No, we were not drinking whisky, that's a part of my amazing vintage coffee table)

So here's to good food, even better wine and the best of friends.

OH and over the knee boots.



And yes, my legs basically glow in the dark at this point.
Oh and if we wanna get crazy with outfit details:
Boots: Stuart Weitzman
Socks: Target
Dress: Gypsy 05
Jacket: Current/Elliott.

<3

Bangers N Mash

A reeeeeallllllyyy (and I mean really) good version of bangers is served at one of our local/favorite restaurants. Without fail, Ryan gets it everytime we go there. I had a special request to make this from him on last weeks menu so I tried it. It's surprisingly easy- I guess it's kinda hard to f up sausage and potatoes.

I found actual real live bangers at the grocery store (exciting!)

So I used those instead of any other beef sausage you can find. For this recipe you will need:

8 large baking potatoes, peeled and quartered

2 teaspoons butter, divided

1/2 cup milk, or as needed

salt and pepper to taste

1 1/2 pounds beef sausage

1/2 cup diced onion

1 (.75 ounce) packet dry brown gravy mix

1 cup water, or as needed
 
Preheat oven to 350.
 
Bring a large saucepan to a boil and put your peeled potatoes in there- I chop mine first so they soften quicker- and boil until soft, about 20 minutes.
 
While you're boiling potatoes, heat a medium skillet with butter and place bangers in skillet. Saute until heated through.

Once the potatoes are soft, drain them and place them back into the pot. Mash them with desired amount of butter and milk. Set aside.

 
Make gravy by package instructions. - If I were you, I wouldn't leave this alone for too long. I walked away from my gravy and next thing I know brown bubbles are boiling over the top. Oops.-
 
Pour half of your gravy into an 8 x 11 baking dish.
 

Place bangers in a row in gravy. Butterfly if you wish. I did- it helps them get flavor, otherwise they don't have a ton.

Pour remaining gravy over top of bangers.

 
Spread mashed potatoes over top of banger/gravy mixture. Top with salt and pepper to taste.

 
Stick this bad boy in the oven until the potatoes are golden brown, about 25 minutes. Serve with sauteed onions or mushrooms if you desire.
 

I'm normally not the hugest fan of a meal like this, solely based on the way it looks, but I gave it a shot, and it was super good. Enough for Ryan to have lunch the next day too!