A Farmhouse Fall
Plus a goat cheese & maple pasta salad
Writing to you from the new house from an actual table, big things have happened this week! The movers came on Tuesday and since then I’ve been unpacking and nesting hard. Every time I move I have to unpack immediately, I think it’s partially due to my impulsivity and excitement, but safe to say it’s been three days and not a moving box in sight. The last time I was able to move into a place with a clean slate was probably freshman year of college. Since then, I’ve been tugging along Ikea furniture and keepsakes place to place, collecting a range of mismatched items that are mostly falling apart. My landlord in the city was able to give me a lease extension and I didn’t have to move everything overnight, so when I packed up on Tuesday I only moved with the essentials. The rest, I’m finding as I go.
To continue in the theme of making this home the Pinterest board of my dreams, I started with a mood board and color scheme. Pastels, neutrals, pops of florals, farmhouse decor, bits of mid-century modern, natural wood etc. Happy to report that it’s coming along nicely. For the furniture, I’ve been doing my fair share of antiquing and facebook marketplace, but amazon, target and wayfair have been great reasonable sources as well. I also am super excited to be collaborating with a few handpicked brands that I love. More to come and links below!
Couch (already had), Side Table
Small Side Table, Plant (from Ikea circa 2016, my prized possession), Bath Mat (found at Home Goods, can’t find a link!)
Fromage + Foliage
We still have a few tickets left for Sunday’s workshop at Callisto Hudson Valley! If you’re looking for the perfect autumn activity outside of the city, this is it.
Autumnal Pasta Salad
Pasta salad season isn’t over yet, this one combines earthy fall flavors with a touch of tang and crunch. Perfect for cozy gatherings or a seasonal weeknight dish! Recipe below!
For the Pasta Salad
7 oz mezzi rigatoni
3 oz goat cheese
3 slices prosciutto
1/2 cup cubed butternut squash
1/2 cup arugula
2 carrots
1/4 cup pecans
2 tbsp maple syrup
1 tbsp extra virgin olive oil
Salt and pepper to taste
For the Dressing
1/4 cup extra virgin olive oil
Juice from 1/2 lemon
2 tbsp maple syrup
Salt and pepper to taste
1) Preheat oven to 400F. Create carrot peels with a vegetable peeler. Add carrots and squash to a medium bowl and toss with olive oil, maple syrup, salt and pepper. Bake for 15-20 minutes until lightly browned and the squash can be easily pierced with a fork.
2) Meanwhile, bring a pot of salted water to a boil and cook pasta for 8 minutes, until al dente. Drain and set aside.
3) In a medium sized pan, lay slices of prosciutto and crisp up over medium high heat, about 3 minutes per side. Let cool and crumble with hands. In the same pan, add pecans and toss frequently, toasting for about 5 minutes.
4) In a small bowl, combine olive oil, lemon, maple syrup, salt and pepper for the dressing.
5) In a large bowl, combine pasta, goat cheese, crispy prosciutto crumbles, squash, carrots, arugula, pecans and dressing. Serve at room temp.
Happy autumn!! Hope you have a great weekend.