wanderlust: charleston, sc

The winter months always have me feeling wanderlust. I'm seriously craving some adventure, peeps. I think it's that springtime is teasingly close. Plus, it's been four months since our trip to New York and I have the insatiable urge to go somewhere. Somewhere with heaps of good food, cool little neighbourhoods and interesting architecture. An ocean or sea nearby wouldn’t hurt either.

But I'm going to have to wait. You see, we're bypassing our winter holiday this year (last year's trip was amazing). First world problem, I know. There are two reasons why: 1) we surprised my parents with a trip to Jamaica for their 40th anniversary and 2) we're saving in order to renovate our 1950s kitchen (so happy about this!).

Thankfully, this temporary travelling sabbatical hasn't stopped me from daydreaming about how I'd like to celebrate our 10th wedding anniversary in June. Scott and I have thrown around the idea of going back to New York (which we LOVED!) and San Francisco (where we celebrated our 5th anniversary), but the main contender may just be Charleston, South Carolina. Yep, the South is calling my name, y’all.

While researching Charleston, I happily discovered that it’s the No. 1 tourist destination not only in the U.S., but it's also the top travel city on the planet, according to these guys. The eating is damn good there, too. I'm especially looking forward to super fresh seafood and lowcountry classics. The menu items at this charming local spot are already calling my name (in particular the fried green tomatoes, shrimp and grits, succulent fried chicken, gooey macaroni and cheese & squash casserole). And I’m not leaving Charleston without trying the famous 12-layer Ultimate Coconut Cake at the Peninsula Grill, which, apparently, has become the cake-of-choice for Charleston brides and Martha Stewart.

While we’re in that neck of the woods, we thought we might pop on over to Georgia and visit the quaint beach town of Tybee Island. I learned about Tybee while watching HGTV's House Hunters International one day (love that show!). A funky young New York couple bought a summer home in Tybee and now, just like them, I'm completely smitten with the place and its chill seaside vibe.

So, the nerd in me will continue to research  and dream of a southern summer getaway.

And if you’ve been to either of these places, please let me know! I'd love to hear your thoughts.

Happy Thursday, friends! So happy the weekend is almost here (:

Dajana

Images from here, here and here.

eat: banoffee pie

The English love their banoffee pie. It's one of the most popular desserts in the UK and now it's one of mine, too.

As you may have already guessed, banoffee is a combo of bananas + toffee (dulce de leche). These two ingredients pile onto a cookie crust under a blanket of whipped cream. Sometimes it's topped with dark chocolate shavings. Sometimes not. Personally, I think the chocolate is a necessity (:

After making it myself, I really think the Brits are on to something. This luscious pie is delicious and oh-so-easy to make.

Here's what you need to make it...

1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)
1/3 cup unsalted butter, melted
1/2 cup dulce de leche (dulce de leche is a Latin American caramelized milk confection & is available at many grocery and specialty food stores. You can also use Eagle Brand dulce de leche flavoured condensed milk)
3 ripe bananas (cut into 1 cm slices)
1 1/4 cups of whipping cream
Dark chocolate shavings (I used Bakers dark choco)

• Combine the crumbs and melted butter in a bowl. Press the mixture with a spoon on the bottom and sides of a 9-inch pie plate with a removable bottom. Bake in a 350 F oven until firm, about 8 to 10 minutes. Let cool on rack.
• Spread dulce de leche on cooled tart. Arrange bananas over top. 
• In a large bowl, whip the cream (you can add a spoonful of sugar) until it peaks. Spread over the bananas and top with the grated chocolate.
• Cover and refrigerate for two hours before serving. (Make-ahead: Refrigerate for up to 12 hours.) Once cut, the edges may be a little crumbly, but that's the charm of banoffee pie. Serve chilled to very happy people.

See, it really is the easiest pie ever! Don't be surprised if I bring this to your next potluck.

Happy Saturday, peeps!

Dajana 

love is...

Seeing your parents celebrate their 40th anniversary  (:

Happy Valentine's Day! Hope you get to spend the day with the peeps you love.

Dajana xoxo

photos by blake loates photography

eat: cremini & spinach mini lasagna rolls with butternut squash pasta sauce

Wow! This pic garnered such a great response on instagram (thanks friends!) that I thought I'd post the recipe for everyone to try.

Back story: My friend Angela, a born and bred Calgarian and mom to two sweet little boys, is a fantastic cook, so when she told me her go-to cookbook was Rose Reisman's Family Favorites, I went and bought it straight away. So glad I did because it's chock-full of healthy, delicious and easy-to-make recipes, including chapters on breakfast & brunch, children's favorites, soups & chilis and recipes for the slow cooker. This vegetarian recipe was my first attempt from the book and I can happily say it was a hit!

Here's what you need to make it...

8 lasagna noodles
2 tsp vegetable oil
1½ cups finely chopped onion
2 tsp finely chopped garlic
3 cups chopped mushrooms (why not try cremini mushrooms?)
4 cups fresh baby spinach
3/4 cup light ricotta (I used regular ricotta)

2/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1 tsp Dijon mustard
pinch of salt and pepper
1 & 1/3 cups tomato sauce (I used butternut squash pasta sauce)
3 Tbsp shredded mozzarella cheese

• Preheat the oven to 400°F.
• Bring a large pot of water to a boil. Add the lasagna noodles and cook for about 8 minutes or until the noodles are just tender, stirring often but carefully. Drain and rinse with cold water. Set aside.
• Lightly coat a large, nonstick skillet with cooking spray, add the oil and set over medium-high heat. Add the onion and garlic and sauté for 5 minutes. Add the mushrooms and sauté for 5 more minutes or just until the mushrooms are no longer wet. Add the spinach and allow the spinach to wilt, about 3 minutes. Remove the skillet from the heat and add the ricotta, mozzarella and Parmesan cheeses, mustard, salt and pepper.
• Place the mixture in the bowl of a food processor and pulse on and off until it is uniformly chopped. (Omit this step, if you'd like. There won't be a difference in the flavour.)
• Pour 1 cup of the tomato sauce into a 9×13-inch or 11×7-inch casserole dish. Spread about 1/4 cup of the cheese mixture along the length of each sheet. Roll up each noodle and cut in half. Place in baking dish with the ruffled side of lasagna facing up. Pour the remaining 1/3 cup of the tomato sauce over and sprinkle with the grated mozzarella cheese. Cover with foil and bake for 20 to 25 minutes or just until heated through and the cheese is melted. Serve hot.

Hope y'all enjoy this dish! Next up for me are Rose's peanut butter and jam muffins. Yum (:

Dajana

instagram username: allkindsoflovelyblog