i'm still learning about myself. i'm 23, so that's normal right?
we're always learning new small things about our weirdselves.
i'm making more of an effort to channel my astrological self and learn to balance things out, like ratios in baking, and life.
i've learned that i can function fine with a messy closet, but that i hope i'll stop being messy eventually.
one thing that i have been aware of for some time now is my behavior in office supply stores.
my brain creates an Instant Need(IN) for all kinds of things i spot as i casually browse the aisles, moving my way slowly to the aisle with the thing i needed in the first place.
this behavior also holds true for places like target, art stores, and whole foods.
so i should have known when i walked into office depot today to get new sharpies. i should have known i'd be walking out with graph paper post-its, mentos, and a rogue neon folder.
it's okay, odds and ends like these are totally life's simple pleasures.
other obvious simple pleasures include bread and cheese and being satisfied with yourself for using up leftovers in a delicious and efficient way.
sometimes figuring out what to do with leftovers is fun. and sometimes it is a pain.
more often than not, a baguette can solve this problem.
refrigerator odds and ends are always lurking. a little leftover pesto, random fruits and vegetables here and there. precious wedges of cheese.
we need to put them on bread quick before they go bad!
this is what we have here. toasted baguette smeared with arugula pesto, fontina, and some sweet pickled shallots.
they turned from snack to dinner quickly. i love them.
Arugula Pesto, Fontina, and Pickled Shallot Crostini
inspired by
some baguette, cut into thin slices
arugula pesto
fontina, sliced
pickled shallots (recipe follows)
Preheat oven to 350. arrange baguette slices on baking sheet and drizzle with a little olive oil. bake for a few minutes until lightly toasted. when cool enough to handle, slather each crostini with arugula pesto and then a slice of fontina. bake until the cheese gets melty. top with some of the pickled shallots and EAT.
Pickled Shallots
1/4 cup apple cider vinegar
2 tbsp sugar
1/2 tsp salt
1 large shallot, thinly sliced
Bring the cider, sugar, and salt to a boil in a small saucepan over medium flame. simmer for a minute, until the sugar has dissolved. then pour hot liquid over shallots in a small bowl or jar so that they are fully submerged. allow to sit for 20 minutes, then place in an airtight container until ready for use. this can be done up to a week before.