Wild Mushroom & Sage Pappardelle Pasta

This weeks Sunday supper is less football themed and more about eating a really good, cozy, comfort dish on a cold fall evening. You can watch football while you eat it, or HP & The Deathly Hallows (moody af, just like this dish). Your choice.

I was asked to use some products from a local olive oil shop, Midtown Olive Oil, in some of my recipes over the next couple of months. Fun! This first one uses wild mushroom & sage infused olive oil and it was the first time I’ve used a special olive oil in what I’m making. It makes all the difference, y’all.







Wild Mushroom & Sage Pappardelle Pasta

(serves 2)


Midtown Olive Oil’s wild mushroom & sage olive oil, 2 tbsp

1 shallot, sliced

5-6 baby portobello mushrooms, stems removed, sliced

2 pieces of pancetta, chopped

pinch of salt

1 small bag of pappardelle pasta (I always make too much pasta lol)

fresh sage leaves

freshly grated parmigiano reggiano


Add olive oil to a large skillet over medium high heat. Once hot, add the shallot slices and sauté, stirring often, for 3 minutes. Add the mushroom slices and continue to cook until soft. Finally, add the pancetta and a pinch of salt. Stirring often, cook everything together until the pancetta is just a little bit crispy. You want to avoid overcooking anything. Immediately remove pan from heat and set aside.

Meanwhile, boil a pot of water and add the pappardelle pasta. Cook until al dente. Drain the pasta but retain about 1/4th cup of pasta water. Add the pasta and pasta water to the skillet, tossing everything until the sauce thickens and the pasta is completely coated.

Transfer to two bowls, top with fresh sage leaves and grated parmigiano reggiano. Enjoy!



Fall 2018 Bucket List

I’m sharing my 2018 fall bucket list today!

It’s a big one, because I’m pretty determined to make my first fall back in the land of seasons count! My sister comes for a weekend (I’m thinking we can cross off the fair together!), and I’ve already managed to decorate my apartment and make sweet potato soup. I tried to include a balance of things that involved actual planning and getting out of the house with things that required me to slow down and just enjoy simple moments at home. I’ve been really enjoying both during this current season of life. 🙂


Short and sweet, people. What’s on your autumn bucket list?!

Fig, Pear, & Pistachio Baked Brie

We welcomed fall this past weekend, and I couldn’t be happier to see my favorite season again!

Oddly enough, I still haven’t had a single pumpkin spice latte. This is actually really strange for me since last year I think I made it to the 3rd of September before I caved. I dunno guys, I just haven’t craved it as much this year! I’m sure I’ll make my healthier, at home version soon though.

So my weekend was a little nutty and a lot of fun. I had a sleepover with my bestie and her family on Friday night, and then on Saturday we loaded up early and made the voyage to Ikea all the way in Charlotte. I tried to not shop at Ikea too much during this move because I wanted actual character to my space, but I decided that some nightstands, a dresser, a shelf unit, and some cute little things wouldn’t do much harm in the way of style. That night I drove back to Raleigh, with my teeny sedan packed to the brim, and somehow managed to carry EVERYTHING into my apartment myself (a lot of the pieces were big and heavy, so I was drenched in sweat and exhausted by the end of it). Then I proceeded to stay up way too late assembling everything. So I didn’t totally get to celebrate fall like I would have wanted. I mostly spent Sunday studying, but every now and then I would take a break to pull out some fall decorations, so everything worked out. I’m so excited for how things are turning out in this apartment, so the chaos was worth the sacrifice!


Around 3 p.m on Sunday I started to get haaangry so I made myself a cozy, fall-inspired snack to enjoy while I read about the gastrointestinal systems of ruminants (cows). Cue this baked brie cheese with pears, honey, figs, and pistachios on top! V extra, choc-full of flavor, and goes really well with a red wine (bonus fall festive points if the bottle is kinda spooky!)


Do we even call this a recipe?

Fig, Pear, & Pistachio Baked Brie


1 brie cheese wheel (possibly incorrect terminology and my cheesemonger sister might be really disappointed here)

5-6 figs, halved

1 pear, sliced thin

1 tablespoon honey

2 tablespoons pistachios

baguette slices to scoop cheese!


preheat oven to 350.

arrange the pear slices and fig halves on top of the brie wheel. bake on top of some aluminum foil for 10 minutes.

Remove cheese from oven and set onto serving dish. Drizzle honey and sprinkle pistachios on top.

Scoop cheese with baguette slices and enjoy with red wine.