What a whirlwind of a summer…it seriously feels like it has come and gone in the blink of an eye. Unlike other years, my hubby and I spent this one taking one of the biggest steps in our lives. We bought a commercial building (thanks to a special guardian angel looking out for us) and moved his business in there. No more rent!
The coolest part about the building is the 3 units attached that we plan on leasing out to help subsidize our mortgage payment. It gets better though. Our broker decided the space was so awesome he wanted it for himself…to put in a coffee shop and restaurant! woot woot! So now when we pull those 12 hour shifts they won’t seem so bad since we can end the night with a cocktail just five steps away. : D Apparently he plans on having about 5 different variations of eggs benedict on his brunch menu, my favorite!
Though this is one of the most amazing things to happen to us, the building that is, not the eggs benedict, it’s come at a price. I’ve had more frozen pizza over the last month than I care to divulge. The long days, exhausting build-out and move of the business means we spent an average of about an hour a day at our actual home which is where my kitchen is.
Sorry it’s been so long since my last post! I promise that once we get completely settled into our new nest, I will be able to escape to my culinary world more often. Today I couldn’t bear eating another frozen pizza or eggo waffle, so instead I spoiled myself. Here’s my decadent lunch menu: Roasted Garlic Aioli with Caramelized Artichoke Hearts and Prosciutto Ribbons. Not in the picture is some baguette and mixed olives.
There’s no real recipe to go along here but if you must know how I made the roasted garlic aioli, here goes. The easiest way is to buy some already-roasted garlic cloves from the deli (where the olives are). Toss about a dozen cloves in a food processor with about 1/4 cup of mayonnaise, a teaspoon of dijon, a teaspoon of balsamic vinegar, pinch of salt and pepper and pulse til somewhat smooth. I’m sure it would be even better with a little fresh thyme but I didn’t have any on hand. I sauteed the artichoke hearts in butter and olive oil over medium-high heat in a skillet. That’s it!