What a week! It was around this time last year that Jared and I first toured our little apartment that we’re in now. Isn’t it so wild how fast a year goes by?! Our first year out of college is officially over. I suppose we have completely hit adult hood now.
You want to know something crazier?!
We already toured two new places to live this week! I seriously feel so conflicted about a move. While I absolutely adore our little apartment that we have built up… we have also grown out of it so alarmingly fast. We severely need a yard for little Rascal and I’m ready to transition out of apartment life and into a little home.
While we will still be rocking the renter’s life, I am excited to be able to search and find a real gem. Last year we bolted in a new apartment as quick as we could because we were staying with my parents till we got out feet on the ground. We now browse the Zillow rental app every night and watch an enormous amount of house hunters.
I have decided that I would really really really appreciate (but don’t need) these 3 things:
1. A larger kitchen (with fingers crossed, a window!). Let’s face it, cooking is a MAJOR part of my life and world. I would absolutely adore a larger space filled with natural light and nicer cabinets.
2. A yard. A moderately sized or even small-ish yard. Just SOMETHING. We have about two 5x5ft spaces that are turfed for Rascal but man, the kid is huge now. He needs a little wiggle room.
3. Location, location, location. We currently live in an area that is amazingly close to Jared’s office, which is great! But at the same time, we’re sort of in this weird industrial-meets-suburbia area. I’d love to be able to walk to a few restaurants on a Friday afternoon for happy hour.
Speaking of Happy Hour!
Shall we chat about this weeks’ at home happy hour?!
‘At home happy hour’ was a series I started in the beginning of summer and I really liked it! What did you guys think?! A lot of people commented saying they liked it was easy to throw together. My goal for all of these recipes is to leave you feeling ‘I could totally go make those’ and are inspired enough to really create something!
If I’ve done that, then I’m a happy blogger.
This week I lightened up the tone a little since it has been sooo hot! This time of year I really miss living in Colorado. We’re probably in for a good two more months of summer here in California.
When I scan any restaurant menu, I instantly think of lettuce cups as being the ‘light option’. They are great for that hot afternoon when you need something to munch on!
This recipe is filled with hearty quinoa, fresh summer peaches, and chickpeas for the ultimate vegetarian-friendly appetizer. To keep things cohesive and fresh I went with just a chilled white wine. This was a chardonnay but you could pair it with any white wine of your preference (or rose, if you just can’t get enough!).
Peach & Jalapeno Quinoa Lettuce Wraps
3 Cups of cooked quinoa (I used tri color)
1 Cup of cooked fresh sweet corn
1/3 Cup of diced peaches
1 Cup of chickpeas, drained
1/4 of a red onion, finely diced
1/2 Jalapeno with seeds, minced (more if you like spicy)
1 Cup of heirloom tomatoes, quartered
3-4 Basil leaves, chopped
1/4 Cup of olive oil
Juice from 1/2 Lemon
1 Teaspoon of kosher salt
1/2 Teaspoon of black pepper
1/4 Teaspoon of paprika
+Feta cheese and sliced peaches for topping
Butter Lettuce Pieces for ‘cups’
In a large bowl, combine all ingredients except for the cheese and sliced peaches (reserve for topping). Toss and distribute evenly in lettuce cups. Top with feta cheese and peach slices for garnish. Serve with a crisp white wine, like chardonnay or pinot grigio.