THE SOPRANOS + JALAPEÑO PESTO + RANDOM HAPPY THINGS

I have previously written about television series that I’ve become obsessed with, so I thought I’d continue with a short post about The Sopranos. If you’re just catching up, my favorites include It’s Always Sunny in Philadelphia, West Wing, Breaking Bad, Ozarks, and Arrested Development.

I am only 18 years late to the mafia party – the series debuted in 1999 and if you want to feel old, consider that AJ Soprano (Tony’s son) is now my age (almost 31). The show lasted six seasons, so it provides plenty of binge watching. We’re on season five and I have no idea who will get whacked next, but the infamous season finale is supposedly a total letdown. Every episode is a train wreck and while I have enjoyed it, I can’t see myself re-watching it.

The 1990’s clothes are a throwback and you’ll find yourself disliking most of the characters. Some of them are just funny, like Paulie Walnuts (that’s actually his name). If you don’t have HBO, the entire series is on Amazon Prime, which until now, I hadn’t used the streaming feature included in the Prime membership.

My newest recipe find is for jalapeño pesto. Nick and I are lucky to have a friend that grows an insane number of jalapenos and ghost peppers. It’s both a blessing and a burden, but mostly a blessing because we are big fans of all things spicy hot. You can only make so much chili, so I got a little creative and re-created Patachou’s jalapeno pesto.

Their pesto is a well-kept secret, but a must for your omelet or sandwich. Ask for a side of pesto the next time you go. My version is a little spicier (I’ve got a pepper surplus on my hands), so you can tame this down by altering the ratios. The pesto is good for a few weeks in the fridge – I put mine in a mason jar and eat it with eggs, roast chicken, and noodles.

LIBBY’S VERSION OF JALAPEÑO PESTO

  • A few handfuls of spinach
  • 1-2 jalapenos – adjust to your spice level. The more seeds that you include, the hotter it will be.
  • Walnuts
  • 2 gloves of garlic
  • salt and pepper
  • 1 tbsp olive oil
  • 1 tbsp milk + 1 tbsp water – adjust based on consistency
  • Parmesan

I eyeball the amounts until the pesto is the right consistency. Throw all of the ingredients in a food processor or blender and let it go! Pro tip: I finally bought disposable gloves from Amazon to use when I cut the peppers. No matter how many times you wash your hands, you can still irritate your skin.

RANDOM THINGS THAT MAKE ME HAPPY

The Nathaniel Ratliffe station on Pandora. If you need some new jams to get through your work day, look no further. Dig IN hosted a fall brunch with Four Day Ray Brewing last weekend and I overheard them say the name of the music station. I have been hooked since.

Burger Study. As much as I loved Bru Burger, I have found a new burger love. The toppings are plentiful, the beef is quality, and the service can’t be beat (it’s St. Elmo’s). My favorites are the Greek (feta and brussels slaw) and Stanford (havarti cheese, avocado, and sprouts) burger toppings with a beef patty. Nick’s favorite is the French one.

The Indianapolis Cultural Trail. Not only do I now live mere steps away, but everything about it makes me happy. It’s an incredible attribute to Indy and as a new board member, I anxiously anticipate our meetings because the people are pretty darn cool. We have a trivia night on 11/13 at Chilly Water and you should be there! Nick and I recently stood in as ‘models’ for the trail and the photos make me happy every time I look at them. Local photographer Amanda Reynolds worked her magic and captured what the trail is all about. I’ve included a few of my favorites below.

Indy. Yes, this city makes me happy. Ken Honeywell of Well Done Marketing recently penned a letter to Amazon and it’s worth a read.

The Cherry Bombe cookbook. Indy’s own Martha Hoover, the founder of Cafe Patachou, is featured among other inspiring women in the food world. I can’t wait to make her recipe.

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I hope everyone has a great week!

XO, Libby

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