green goddess grilled cheeze

it's sort of an understatement to say that I love avocados. I LOVE avocados. and when I saw this sandwich recipe I knew that a vegan version was in my very near future.

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homegrown.

we've spent the spring heading into summer focusing on our modest little vegetable garden. last year we had just one raised bed and it looked a little something like this:

it was wild and untamed and those poor tomatoes just couldn't hold their own weight. between eating out of the garden and getting our CSA box of deliciousness every other week, we were eating like vegan kings.

this year we decided to take the funds we would have used for the CSA and make a few more beds for food, and it's only the end of June but things are quite exciting out there.

the squash/misc. garden in the back.

the tomato/basil/sage bed in the front.

the greens garden in the middle.

Oh boy.

So, after weeks upon weeks of procrastination, I'm finally taking a big step and painting our kitchen this weekend! I know it's going to be hard, and lots of work (also lots of nooks and crannies), but I can't wait to get one step closer to making our "okay" kitchen more like our "dream" kitchen. We're painting not only the wood wainscot, but the walls too. I'm thinking charcoal up top, and a nice, crisp white below.

Here's some inspiration I've been swooning over for months.

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Maddie on Things.

Having a coonhound myself, this blog has an extra special place in my heart.

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lovely floral monogram.

Found this really cute link to make your own floral heart monogram.  Love it!

Home

We've spent years and years in quirky rental apartments and homes, and I have to say that nothing compares to THIS home, our home. Whether it's the daylight streaming in on a Sunday morning, or the dogs lounging in the living room sun - nothing compares to spending a whole weekend at home and not feeling the least bit of cabin fever.  I love this place.

I found it odd that even the week we moved in, it already felt like our home. Every little improvement since then is just icing on the cake.

{photos © sweet beau}

Recipe: Cashew Alfredo

Friends of mine know I've been fanatical over cashew alfredo sauce ever since I discovered its delicious existence a few months ago. I've been known to whip it up on a moment's notice to top anything from pasta to pizza to veggies. My love for its creamy, dairy-free deliciousness knows no boundaries. Recipe included, plus a few gratuitous alfredo snapshots.

Amazing Fettuccine Alfredo
(serves 4)

1 cup raw cashews
2 tablespoons raw pine nuts
1-1/2 cups water
4 teaspoons fresh lemon juice
1 teaspoon minced garlic (I usually saute this in butter and add once sauce is fully blended!)
1/16 teaspoon ground nutmeg
1-1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper, plus more to taste
4 cups cooked fettuccine
3 tablespoons freshly minced parsley (optional)

1. In a food processor (or blender) grind cashews and pine nuts into a fine powder. Add water, lemon juice, garlic, nutmeg, and salt. Blend until completely smooth (longer than you think).
2. Transfer sauce to a small saucepan over medium heat and whisk as you bring it to a boil. Reduce heat to low and simmer for 7 minutes, whisking regularly.
3. This is where an immersion blender is REALLY helpful, if you have one. I like to use the immersion blender to grind the sauce completely smooth, and then let it bubble for a few more minutes.
4. Serve over hot pasta and garnish with parsley and freshly ground pepper.
5. Ask your friends if it tastes like real, down-home alfredo. They will agree it's AMAZING!

{photos © sweet beau}