Tuesday, September 27, 2016

Shady's Back

What? Hello!  Boy has it been a long year!  I shut this site down almost a year ago while I was struggling getting my life together.  I realize now I went at life a little too fast and had a hard time coping.
More on that later.

In big news, I'm back in Boston!  I missed it so much and I missed my old life that we packed up a couple months ago and headed east.  Doug and I are happily living in Cambridge again, only this time with money.  After getting settled, I started to feel like something was missing; my blog.  Luckily I kept the posts for a rainy day, but the template was lost.  So, sorry the blog looks like crap and sorry I'm not a student anymore haha

Look forward to new adventures in Beantown and my life post-MIT.

<3 Catherine

Monday, November 23, 2015

Current Loves

Not gonna lie, I've been kinda depressed about moving to Idaho.  I've been super freaked out about posting on the blog because my boss mentioned he's seen my blog and calls me his bargain engineer because my catch line is "MITs dumbest smarty".  I'm freakin out a bit.  I really love writing this, but I've been so scared to blur the line between my professional and personal and public lives.  It's weird not to be a student and kind of get a pass if people older than me think I'm weird.
It's weird to be considered a peer to people who are the same age as my parents...
Well I love blogging, so to get back into social media I'll let you know what I've been into lately.


New Girl ||  I have been binge watching New Girl.  At first I couldn't get over how awkward Zooey Deschanel is, but it's so fun!  Since moving to Idaho my nights have been a little calmer.  It's nice to have something mindless to watch.

Warby Parker Glasses || I'm thinking it's time for a change, and new glasses are just the thing.  I'm in love with Warby Parker's Daisy frames.

Couscous ||  So I found out I don't get paid for lunch.... That sucks....  Couscous is really fast to make (only 3min!) and is amazing with spinach and anything else you feel like adding.  It's really been saving my lunches.

Fair Isle Sweaters || lt's so cold in my office.  I don't know if it's because the government is too cheap to heat my lab or because men don't min the cold as much as women, but these fair isle sweaters have been saving my life.  They're chic and so warm.  Perfect for my office/lab.

So that's been my life lately..... Not much going on in Idaho....
Keep in touch!  Being an adult is exciting....

Tuesday, October 13, 2015

Recipe Tuesday: Skillet Chicken with Parsnips and Fennel

This was amazing! This week I wanted to try something out of my comfort zone.  Aside from carrots I don't normally cook with root vegetables if I'm not making stew.  The picture of this dish changed my mind and I decided to go for it.
Courtesy of For Those Who Savor

Looks pretty chic right?  This was incredibly easy to make and took very little effort.  My only warning is to make sure you have a skillet large enough or use a roasting pan for the baking part.  I tried to use my tiny skillet and the chicken didn't cook all the way.

Spiced Skillet-Roasted Chicken with Parsnips and Fennel as made by For Those Who Savor3 tablespoons olive oil, divided1 3.5-4-pound chickensea salt and freshly ground black pepperdried lemon zestcrushed fennel seeds4-5 parsnips, ends cut off rough-chopped2 bulbs fennel, cored and halved2-3 wide strips lemon zestlemon wedges for servingPreheat oven to 425 degrees Fahrenheit. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Season chicken inside and out with salt, pepper, lemon zest, and powdered fennel. Cook, breast side down, until a beautiful golden brown. Use tongs to carefully rotate chicken, browning on all sides (about 12-15 minutes total). Transfer to a plate and reserve skillet.Toss fennel, parsnips, and lemon zest in skillet with remaining olive oil. Season with salt and pepper. Place chicken, breast side up, on top of vegetables. Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 165 (about 40-45 minutes). You can also check by cutting into the thigh meat right at the joint. If the juices run clear, the bird should be ready. Transfer chicken to a cutting board and let rest for 10 minutes before carving. Serve chicken and vegetables with pan juices and lemon wedges.

Let me know how you like it! 

Wednesday, October 7, 2015

Touring around the south west: Canyonlands

I went camping!!!  Well next to my car but it's a start.

Since I get every other Friday off we decided to go down to Moab, UT ans hike for a few days.  I have to say it was amazing to not worry about school or work and just go do stuff.
I'll just let the pictures do the talking.





Really amazing.  Moab is much closer to Idaho than the Grand Canyon and a little less touristy.
The town was super chill, lots of hikers and craft beer flowing all night.

I think we'll be back soon


Thursday, October 1, 2015

Oktoberfest and Idaho Falls

So I'm super pissed, I've been posting from my phone and they never went through.  Here's one from this week.

It's been so crazy here.  Our house finally has furniture!  Except a couch.... we still sit on the floor to watch tv. Oh well...
Keeping entertained has been a challenge here.   Normally we're used to popping over to a bar and camping there all night.  Not so here.  For one, driving sucks.   Having to stop drinking to drive home is a huge pain and kind of kills the fun.  Lately though we've been scouring local Facebook pages for anything to do.  We've been pleasantly surprised.
This Saturday we went to an Oktoberfest at a local church.  Super fun!  They had a polka band, great food, amazing beer and a game called hammerslagen.  Basically we sat in a circle and tried to be the first person to hammer in a nail with the small end of a hammer.   Everyone looks ridiculous doing it.  The little girl next to me kicked ass at it....


Suffice to say,  we're learning how to have fun in unexpected places.  Not having events shoved down our throats is a little nice but getting boring....

Tuesday, September 22, 2015

Recipe Tuesday: One Pot Chicken and Vegetables

Now that I have a full kitchen (and dishwasher!) I want to try something here.  I'm going to try a new recipe every week and post it with pictures and a review.  So for the first week, here's One Pot Chicken and Vegetables.
From Martha Stewart

This was delicious!! And so easy to make after work.  It made plenty for the two of us and leftovers.

INGREDIENTS
4 chicken leg quarters (about 2 pounds total), patted dry
Coarse salt and ground pepper
3 garlic cloves, roughly chopped
1 bunch Swiss chard (10 ounces), stems cut into 1/2­inch pieces, leaves torn into 2­inch pieces
1 small yellow onion, diced small
2 medium carrots, diced medium
1 1/2 teaspoons finely grated lemon zest, plus wedges for serving
1 1/2 cups basmati rice 2 1/2 cups low­sodium chicken broth

DIRECTIONS
1. Season chicken with salt and pepper. Heat a large Dutch oven or other heavy pot with a tight­fitting lid
over medium­high. Add chicken, skin side down, and cook until browned on both sides, 12 minutes,
turning once. With tongs, transfer chicken to a plate.
2. Reduce heat to medium and add garlic, chard stems, onion, and carrots. Cook, stirring occasionally, until
chard stems and onion are translucent, 4 minutes. Add chard leaves, lemon zest, and rice; cook 1 minute.
Add broth and bring to a rapid simmer. Reduce to a simmer and season with salt and pepper. Arrange
chicken, skin side up, on top of rice mixture and cook, covered, until chicken is cooked through and liquid
is absorbed, about 25 minutes. Remove from heat and let sit, 5 minutes. Serve with lemon wedges.


Monday, September 21, 2015

whew... well im in the mountains now

Omg what a month....  Right after our wedding Doug and I left Syracuse for Idaho Falls.  What a culture shock!  On top of that, I just started my job at the National Lab.  We just signed a lease on a house and are finally getting settled.  Despite all this motivation, there's still a lot of uncertainty in our lives.  It's so stressful.
Doug is working for a startup and each week we're not sure if he'll have a job the next and if the company will fold.  I've been a glorified lab-tech and my new job, running chem experiments for the group.
On the upside we have our own house, and it has a dishwasher!  I've found joy in not doing dished by hand.  I can't say how long it'll last though.  How long will we stay here?  Will we go back to Boston?  How will we fill our time out here in the boonies?  A lot of questions, but for now I think we'll enjoy the fresh air here and be happy we're not spending the same amount on rent for a 1 bedroom in Somerville.
As for Bottom of the Top... I'm still trying to figure it out.  Since I'm not at MIT anymore it doesn't seem to fit, but I do enjoy this so much.  I just don't want to end up having the blog be weird.  I love the College Prepster, but she's like 30 running a college blog....
I've always tried to be open about self-doubt and sadness, so I think this is still important to have, especially as a new grad.  For now though I'll try to get a schedule going.  I need to show you all the house!  It's crazy here. Also Idaho is hilarious.

For now at least, I'm back and settled :)