Fab Friday Faves 4.20.18

Happy Friday everyone!  It has been a while since Ive done a Friday Faves blog, as usual I haven't really had 5 things in one week to write about.  Josh has been working a ton and the weather has been ridiculous in Maryland.  This wind! I'm headed to Florida on Monday, hoping for some appropriate weather and being able to get outside without getting an ear infection.  Everyone have a great 4/20 and Earth Day!

A couple weeks ago at peak blooming time, Josh and I went into DC for the Cherry Blossoms.  We checked out the blossoms, had some Peruvian food and drinks and some delicious BBQ.  We also went to the Cherry Blossom Pub that was pretty amazing and had delicious drinks! 

Last Sunday, we braved the ridiculous gale force winds, freezing temperatures and pouring rain and went to the Nationals vs, the Rockies.  We froze, but it was actually a fun game, and the baseball part was good too.  

This week, Target launched their collaboration with Hunter.  This has been hugely anticipated and there were lines in the early hours of the morning on Saturday all over the country.  I did not wait in line, so I didn't really get anything that I wanted but I still got some fun stuff!  

My pretty cherry blossom inspired nails. 

Some flowers at our apartment.  These make it look much nicer and Springier here than it actually is but they are very pretty none the less!

Today I'm linking up with:

Bright On A Budget

Simply Sweet Home

*Recipe* Coconut Key Lime Trifle

I love key lime, and coconut, so when I saw this recipe, I knew this had to be my Easter dessert.  Not only is super light and delicious, its also a bit tart and not too sweet so it is perfect for a eating a lot of haha.  Seriously, this is so good!  Make sure you try to use key lime when making it, I am pretty sure it makes all the difference.  

Ingredients

• 1 store bought angel food cake (or make your own, your call)
• 2 8oz blocks of cream cheese, softened
• 1/2 cup sugar
• 1 8oz tub cool whip
• 1/4 cup + 3 tbsp key lime juice
• 1 cup toasted coconut
• 2 tsp key lime zest (I used regular lime zest)

Directions

• Cut angel food cake into cubes, set aside.
• In the bowl of a mixer, cream together cream cheese, key lime juice, and sugar until creamy and smooth.  
• Stir in 1 tsp of zest and fold in Cool Whip. 

• In a large bowl ( it looks cool if you have an actual Trifle bowl), arrange 1/3 of the cake cubes on the bottom.  
• Drizzle 1 tbsp of lime juice over cake.
• Spread 1/3 od cream cheese mixture over cake. 
• Sprinkle with 1/4 cup of coconut.
• Repeat process, ending with creamed mixture and coconut.  
• Sprinkle remaining zest over top and garnish with lime slices.  
• Refrigerate until ready to serve.  

Thanks to Lemons For LuLu for the recipe! 

My Birthday!

This year, my birthday was the quietest that I've had in a long time, but it was still a lovely day (okay, couple of weeks) filled with loved ones.  I started off in Florida, before my parents left with my favorite Key Lime Pie in the world from JJ Gandys and my gorgeous Hillberg and Berk bracelet that they got me.  

I started off my actual birthday week, but going to get some of my birthday freebies.  Pretzels from Auntie Annes, lip kits from both Ulta and Sephora, a ridiculously huge and caffeinated Starbucks drink, as well as this cute beach hat from Charming Charlie using their birthday coupon.

On my birthday, Nicole and Jackson took me to Krispy Kreme for donuts and coffee and then to Target.  

When we got home, Smudge and I had a lovely afternoon nap.

When Josh got home, I got my ice cream cake and a few friends came over for a piece, then I got to open all my gifts.

Some yellow roses.

New FitFlopp running shoes, a waffle iron. K-cups, a new knife set, shorts and a shirt from Josh.

A Tiffany earring from Miranda.

A set of Pyrex bowls from Stephanie and Steve (these were a wedding gift to Josh's mom and dad when they got married), as well as a new coverup and some bath bombs (courtesy or Vanessa's Bathbombs), a Target gift card and a little dish.

From Nicole, Jason and Jackson a new Field and Stream shirt, some socks, cactus S&P shakers, flamingo box and St. Patricks Day gloves.

I also got various gift cards and a ton of cards, thank you all so much!

The weekend before my birthday, Josh and I went out to Purse State Park, one of my favorite places to look for fossils.

And we went to the Social Speakeasy in Leonardtown for a couple drinks.  I'd been wanting to go here since we moved here and its so fun.  We also stopped in at Port of Leonardtown Winery, one of my favorite wineries for a glass.

A few days after my birthday, I went to Fairfax, VA to meet my friend Ericka, who recently moved there from Peru with her family.  We had a lovely lunch a Sisters, a fantastic Thai place in the Mosaic District and a nice little wander (even though it was freezing!) around the area.

Thanks again to everyone that made my birthday so special!

*Recipe* Mongolian Meatball Ramen

Since I bought a 6 pack of Ramen last week to make actual Ramen, I had a few left to use up and didn't want to have just old, plain Ramen.  This recipe happened to pop up on Pinterest and sounded like it would be easy and worth a try.  It turned out really well and really is SO easy!

Ingredients

• 1 LB ground beef
• 1/2 cup Panko breadcrumbs
• 3 green onions, thinly sliced, divided
• 1 egg
• 2 cloves garlic, minced
• 2 tsp sesame oil, divided
• red pepper flakes
• salt
• black pepper
• vegetable oil for skillet
• 2 tsp grated ginger
• 3/4 cup low sodium chicken broth
• 1/2 cup low sodium soy sauce
• 1/4 cup brown sugar
• 3 packs instant Ramen
• 2 tbsp Hoisin (optional)
• *I really recommend using low sodium ingredients when called for, it's pretty salty otherwise*

Directions

In a large bowl, combine ground beef, panko, half the green onions, egg, garlic, one teaspoon sesame oil, see pepper flakes, salt and pepper, and mix until well combined.  Form meatballs by rolling a heaping tablespoon of mixture. 

                                         

In a large skillet, over medium heat, heat a thin layer of vegetable oil.  Add meatballs and sear until each side developed a crust, about two minutes per side.  

Remove meatballs from skillet, and add remaining sesame oil.  Stir in ginger and cook until fragrant, about 30 seconds.  Add broth, sot sauce, brown sugar, and hoisin (if using). Stir and bring to a simmer.  Return meatballs to skillet and cover.  Cook until meatballs are cooked, about 10 minutes.

  

Meanwhile, cook Ramen in a large pot according to package instructions.  Drain. 

Add noodles to skillet and toss until covered in sauce.  Garnish with remaining green onions and sesame seeds.  Serve warm.

Thanks to Delish.com for the recipe!


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