Tag

italian

say cheese.

Oh my heart… It’s National Cheese Day. No secret that L and I live off of formaggio {And vino. Feeling very Italian right now.}

I came across this handy pairing guide and had to share. Could be fun to host a wine + cheese tasting for your next girls night!

The Glitter Life cheese pairings
these a few of my favorite things.

And now for my favorite cheese joke: What did the melted cheese say to the unlucky tortilla? Man, it’s Nacho day!

ZING!

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ciao bella.

We love pizza. Like love love. When J heard Varuni Napoli was opening in Atlanta, a plan was immediately made to check it out:

M’Girls Maggie, Mary and I met up after work (and a mani on the fly) to try what would be our new favorite pizza joint. Varuni Napoli is really heating up Atlanta’s pizza scene. Naples-born chef, Luca Varuni, really delivers an authentic experience all the way down to the house-made limoncello that made me feel like I was sitting on a patio in Capri again. Total perfection. We even dined with Luca’s father, Papa, who took a great liking to us girls (What’s not to love?) All of the restaurants ingredients are imported from Italy and they feature a mozzarella bar PLUS prosecco on tap. If you aren’t sold now, we can’t be friends. 1540 Monroe Drive, NE Atlanta, GA.

precious dishes.
precious dishes.
margherita for 3, please.
margherita for 3, please.
papa and his girls.
papa and his girls.
true gentlemen walking us to the car.
true gentlemen walking us to the car.
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eat fresh.

Sometimes you just want a simple, fresh, small salad. This recipe is prefect to prepare the night before and brown bag it to work the next day. We’re all about that.

The Glitter Life Mini-Caprese-Salad
easy and delicious.

 

Mini Caprese Salad

Ingredients:

1 pint cherry tomatoes, halved (try red and yellow for a little color)

8 ounces fresh mini mozzarella

18 basil leaves, chopped

4 tablespoons olive oil

1/2 teaspoon Kosher salt

1/2 teaspoon freshly ground pepper

Directions:

Add the cherry tomatoes and mozzarella to a medium sized bowl. Drizzle olive oil. Add basil, salt and pepper. Gently toss. Enjoy!

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tomato basil lasagna rolls.

L made these delicious veggie lasagna rolls (adapted from a Southern Living recipe) on Saturday night – the perfect healthy comfort food for a lazy weekend at home. This recipe also works for a busy weeknight: make the evening before, cover and refrigerate until you’re ready to bake. You can also add fresh or frozen spinach or mushrooms to the filling.

Veggie Lasagna Rolls
healthy comfort food.

What You Need

  • 10 uncooked whole wheat lasagna noodles (L used Hodgson Mill brand)
  • 1 cup finely chopped sweet yellow or red onion
  • 2 teaspoons olive oil
  • 3 garlic cloves, minced and divided
  • 1 (24-oz.) jar tomato-and-basil pasta sauce (L used Bertolli brand)
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon dried crushed red pepper
  • 1 cup low-fat ricotta cheese
  • 2 ounces 1/3-less-fat cream cheese, softened
  • 1 (14-oz.) can baby artichoke hearts, drained and quartered
  • 1 large egg white, lightly beaten
  • 1/4 cup torn fresh basil (L used the basil in the squeeze tube, available in the produce section. don’t judge.)
  • 1/4 cup (1 oz.) freshly shredded Parmesan cheese (L used the kind in the green shaker can. again, don’t judge.)
  • Toppings: fresh basil, Parmesan cheese

What You Do

  • Preheat oven to 350°. Cook pasta according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper.
  • Sauté onion in hot oil in a 3-qt. saucepan over medium heat 7 to 8 minutes or until caramelized. Add two-thirds of minced garlic, and cook, stirring constantly, 1 minute. Stir in tomato sauce and next 2 ingredients. Bring mixture to a boil, stirring often. Reduce heat to low; simmer, stirring often, 5 minutes. Remove from heat.
  • Stir together ricotta and cream cheese until smooth. Stir in artichoke hearts, next 3 ingredients, and remaining minced garlic. Spread 1/4 cup cheese mixture on 1 noodle. Roll up firmly, and place, seam side down, into a lightly greased 11- x 7-inch baking dish. Repeat with remaining noodles and cheese. Spoon tomato sauce over lasagna rolls.
  • Bake, covered, at 350° for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings.
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weekend instagram diary.

8.12.13 Collage
l and baby joe road-tripped in search of annie sloan chalk paint // the perfect gift for us: to-do list cocktail napkins // fresh flowers on the dining room table = one of life’s little luxuries // matching pink bracelets for girls’ night. of course. // sangria with honorary glitter girl kate // dinner at cibo e beve // J tweets with andy cohen // a little r & r at reynolds landing pool // romes soaks up the sun // pool necessities.

We’re in it to win it this week. There’s TONS to do before we head to Las Vegas on Monday for MAGIC, including a little renovation at Dish (using that Annie Sloan Chalk Paint), networking (over champs at Lure, naturally) with the fabulous Kelly of Austen Hill and finalizing our trend list for fall. Stay tuned for some great posts this week, including the summer version of our short-trip packing strategy and a play-by-play of J’s hair transformation.

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