two

 I feel like one of those parents who says good morning to their child and then half way through the day looks at the calendar to realize that today is their own child's birthday - and they forgot. Hurry to the store and get a cake, what was that something they wanted from that store, do they like chocolate or vanilla, over spend, over decorate, happy birthday! no we didn't FORGET we've been planning to surprise you all along!

Today is suddenly lovely's two year birthday. I've written 162 posts inspired from my past, present and future. They are babbles of mine that have turned into a place for me to recall recipes, places I've been and people I've known.

From the past year, below are the three posts that stuck out most to me.
The most truthful: Don't Stay
The most delish: Scrumptious Scone
STILL the most read: Naked Truth

I still am completely taken back when people reference suddenly lovely. It means so much that someone (anyone really) reads this. Thank you for reading, putting up with my bad grammar and spelling and for saying little things here and there to me about a post or picture that stuck with you. I hope that for maybe a few minutes a day at work while you have your lunch or need a break you can click around here and find something that you enjoy.

cool off

Maybe I'm a bit behind this trend but I figure if I am, some of you might be too. A recent favorite spot The Smile serves up basil lemonade daily. It's become an obsession of mine recently and since the restaurant is too far from my apartment, I had a moment of genius/realization that I can make my own. While watering the garden at my guy's place yesterday it hit me that all the basil growing, combine with the lemonade in the fridge would be the cherry on top of the beautiful midweek holiday. There isn't much to this drink but for some reason it makes me completely content within a few seconds. Add in sitting in the sun, a bit of music and a book and I was in heaven. Hard to believe it was a Wednesday. I'm starting to think that maybe every Wednesday should just be a holiday. While I'm back at my desk today, I'm looking forward to a full weekend of basil lemonade. 

Side note, just found this list and I'm planning to try some of them out!

blueberry beauties

Seems that lately all I have to blog about is food that I'm cooking up. But for now, that's all I have time for. Somewhere between the garden I started with my guy and fixing up an old bike, I've been hacking away at my pile of recipes. A perfect excuse for a new recipe was the just passed fourth of July. The best part about these cupcakes that they can pass for muffins without the frosting. You can eat them anytime of the day and feel guilt free! Like all my baking/cooking posts, take your time and the cupcakes will make themselves. AND for once, the food looked like the photo from the website which was great since I was bringing them to a party! :) Cheers!

Blueberry Hill Cupcakes

Ingredients

Cupcakes
3 1/4 cups all purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, melted
1/4 cup canola oil
2 large eggs
1 cup low-fat yogurt
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 1/4 cups fresh blueberries, frozen for 4 hours

Frosting
2 1/4 cups powdered sugar
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup plus 2 tablespoons maple sugar
1/2 teaspoon coarse kosher salt
1 1/4 teaspoons vanilla extract
4 teaspoons (or more) whole milk
1 cup chilled fresh blueberries
Fresh mint sprigs (optional)

Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners. Sift flour and next 4 ingredients into large bowl. Whisk melted butter and oil in medium bowl. Add eggs; whisk to blend. Whisk in yogurt, milk, vanilla extract, and peel. Add yogurt mixture to dry ingredients; whisk just to blend. Stir in frozen blueberries. Divide batter among liners. Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Transfer cupcakes to racks; cool.

For frosting:
Combine first 5 ingredients in medium bowl. Add 4 teaspoons milk. Using electric mixer, beat until well blended and fluffy, adding more milk by teaspoonfuls if dry (small granules of maple sugar will still remain), about 4 minutes. Spread frosting over top of cupcakes. Garnish cupcakes with chilled berries, and mint sprigs, if desired. (Can be made 4 hours ahead. Store in airtight container at room temperature.)

original recipe from bon appetit

say cheese

  I feel that I am not alone when I say some days I miss the comforts of home. One of the ways I bring that comfort to my small upper west side apartment is by cooking. I wasn't always comfortable in the kitchen. My cooking skills didn't go past french toast and grilled cheese. But it's true that practice makes perfect and the latest experiment of mine has been homemade macaroni and cheese. Following one of my favorite blogs, I came across this recipe. I thought it was a perfect way to wrap up a long day and make up some time in the kitchen. While I was making this for a special dinner guest, I wish he had been there to help. There were many things happening at once and it would have been good to have another set of hands to grate cheese and check the boiling pasta and milk. Either way I believe it turned out well. Next time I would like to make more of the béchamel sauce for a cheesier dish. Make sure you are paying attention when constructing this masterpiece because if you over cook your pasta, burn your milk or get too carried away with the béchamel, you'll have to start over. Recipe below and enjoy!

delish mac-n-cheese

Ingredients
1 lb pasta (your noodle of choice)
1 1/2 cups pancetta
2 cups béchamel (see recipe below)
1  1/2 cups cheese (I used a 1/2 cup of each - grated Asiago cheese, smoked gouda and cheddar)
1/2 cup of panko crumbs

Preheat oven to 375F. Grease 2-quart casserole dish. I used a bread pan for a smaller batch. Cook pasta according to directions but al dente (do not overcook!). Drain pasta and set aside. Prepare meat by dicing pancetta into tiny cubes; then sauté in a separate pan until slightly crispy.

Make a medium thick béchamel sauce (see separate recipe below). Gradually add the three cheeses to the béchamel, stirring until melted. Stir in the cooked pancetta. Stir the (cheesy-pancetta-béchamel) mixture into the cooked pasta. Pour the (pasta and cheesy-pancetta-Béchamel) mixture into the casserole dish.

Sprinkle the Panko crumbs on top of the pasta mixture. Cook in the oven, uncovered, for 25 minutes. Let stand for 10 minutes before serving.

Recipe for béchamel:
2 cups milk
4 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt

Put the milk in a saucepan,turn on the heat to medium low, and bring the milk just to the verge of boiling.

While heating the milk, put the butter in a heavy-bottomed saucepan and turn the heat to low. When the butter has melted completely, add all the flour, stirring it in with a wooden spoon. Cook, while stirring constantly, for about 2 minutes. Do not allow the flour to become colored. Remove from heat.

Add the hot milk to the flour-and-butter mixture, no more than 2 tablespoons of milk at a time. This seems a bit excessive but makes all the difference. Take your time for a perfect sauce. Stir steadily and thoroughly. As soon as the first 2 tablespoons of milk have been incorporated into the mixture, add 2 more and continue to stir. Repeat this procedure until you have added 1/3 cup milk; you can now put in the rest of the milk 1/2 cup at a time; stirring constantly, until all the milk has been smoothly combined with the flour and butter.

Place the pan over low heat, add the salt, and cook, stirring constantly, until the sauce is as dense as thick cream.

summer sangria

I woke up this morning to the sound of cars zooming through the rain. Not the morning I was expecting. Everyday I wake up and hope for sun and blue skies. Spoiled by those few weeks where temperatures rose and I was able to leave the apartment without a jacket and without that sudden chill when you first open the door. During those few weeks where it felt more like summer than spring, I ventured to the local market to stock up on supplies for sangria and guacamole. Tried and true, the guacamole recipe I knew by heart. The sangria however was something I thought of making several times but it always seemed like a ton of work. I was surprised to find out that it's nearly impossible to mess up and was much easier than expected. I made adjustments as I saw fit and without measuring much, I just taste tested until it felt like I was drifting away on a boat on the ocean. Recipe below, cheers!

brooklyn red

1 cup brandy
1 orange
1 red apple
1 green apple
1 lime
1 bottle well-chilled dry red wine (Shiraz or Cabernet)
1 cup ginger ale
1/2 cup sprite

Dice your apples. Mix brandy, wine, ginger ale and sprite together. Add in apples. Halve your orange and lime. Squeeze into mix. Allow to sit in fridge for 15-20 minutes. P.S. Wouldn't it look awesome in this modern carafe?

do the macaroni

Perfect for a cool day or just a day where you need some comfort in the form of food. This simple recipe was easy, quick and delish. We haven't had the coldest winter (thus far anyway) but that's no reason to not enjoy winter-like food. Enjoy.

cheesy baked pasta with spinach and artichokes
real simple magazine, april 2012

serves 4

8 ounces mezzi rigatoni or some other short pasta (1/2 box)
1 14-ounce can artichoke hearts, rinsed and quartered
1 9-ounce package of frozen creamed spinach, thawed
1/4 cup grated parmesan (1 ounce)
2 cups grated mozzarella (8 ounces)
black pepper and salt to taste

Cook the pasta according to the package directions, drain and set in broiler proof baking dish. Add in the artichoke hearts, spinach, parmesan, half the mozzarella, pepper and salt. Toss to combine. Sprinkle the remaining mozzarella on top. Broil until the cheese is browned in spots, 2-3 minutes.

one

Today marks one year in blogging. Before I blow out those birthday candles though I'd like to make a toast. Ahem.

Thank you for reading. Sometimes when I seriously doubt anyone even reads anything I write, I get a very lovely surprise. I hear about my friends parents who visit my blog, my moms coworkers, my high school peers, others mention my blog or specific posts in conversations, people I don't know leave comments or send me messages. It means a lot to me, you have no idea.

Most of what I write has been inspired by conversations I've had with others. Friends, enemies, coworkers, strangers, family, the works. If we're having the conversation then I'm sure someone else out there is wondering about it too, which is why I write. Sometimes it's nice to know that there are people as nutty as you out there. I'm here to say that I support your nutty-ness, you are not alone.

I have for good reason never mentioned the names of those who I am writing about. Most of you probably wouldn't care but I would never want to subject anyone to anything I say. This is me putting myself out to the public, not me putting you out to the public. If you know me personally, I'm sure you can figure out who each post is inspired by. Some of you have even commented remembering the conversation you initially had with me that turned into a post. Thank you for the inspiration.

My favorite post: The Wave
Your favorite post based off of the stats: Naked Truth
The most useful post: Perfect Pair
The most delish post: Guac-mole-me
The most "real" post to write: How to treat a snake bite
The post that I can laugh at now that I've moved: Things that bump in the night

Special thanks to
My Mom Carol: Thanks for ALWAYS reading. You never miss one & I really appreciate that. I love you.
Matt & Xaiver: Thank you for fixing/answering my tech questions!
Kate & Mallory: For commenting and reading and being two of my very best friends ever. I love you both.

All my other friends: Thank you for having those conversations that have led to over 100 posts. I can't wait to see what sort of weirdo stuff we talk about next.

P.S. Suddenly Lovely is on facebook now if you'd like to be a fan :)

bergdorf blondes

Prior to my internship in the city, I had very limited knowledge and expectations. Sophomore year of college while on spring break in Miami, I hurriedly picked up "Bergdorf Blondes" before rushing onto my plane. Looking back I realize that this is how I came to imagined NYC. Full of socialites, luxe shopping, extravagant parties and extra perfect and glamorous women, this was the city I was determined to find myself in.

Now that I'm here I can't help but laugh. More than 5 times a day I gag because of the smell of garbage or a homeless person. Heels over 4" aren't realistic to trot around in and my feet look like they've been put through the lawn mower at the end of each week. The average size of engagement rings here are more than 80% larger than the rest of the world. And finally, you can be sitting next to a billionaire on the subway and not know it because it seems the richer you are here, the less you get to give a shit about how you look.

Nonetheless, I love it. I preach about Central Park and love that I can grab a cab at any hour to deliver me right where I need to be. For the third time I've decided to again read "Bergdorf Blondes." I love falling in love all over again with the magic of the city, even if some of it is a bit far fetched for a working girl like myself.

lavender longing

Whenever I see a familiar scent listed as a food item on a menu I am always intrigued. For example, lavender. This strong, cozy scent is a favorite of mine that reminds me of home. While out to dinner this weekend at the legendary 21 Club in Manhattan, I ordered a Lavender-lime rickey which was simply listed as a combination of Tanqueray, fresh lime and lavender syrup. I've had food before that's been infused with lavender but never anything so strong. I highly recommend visiting the restaurant if you're visiting or live in the city. The "rickey" would be a perfect drink to serve with brunch.

act your age

As much as I try to deny the fact, I am an adult. Once I turned 25 years old earlier this year, I realized that I should probably stop fucking around and act my age. What I didn't know is, I actually already was. Subtly over time, habits and personality traits of my younger self began to disappear and I began to grow up. While walking home today from the grocery store I realized while passing a high school girl how much younger she actually was than me, and how glad I am that I am done with that chapter of my life. While friends can still hurt your feelings and your heart still breaks the same, there are bits of things I do on a daily basis that categorize myself as an adult. Below are 10 signs of my adulthood that are both light-hearted, and laughable. Enjoy.

1. I force myself to eat vegetables, the one's I don't like
2. I save recipes
3. I use the term "tween" as a general description
4. I'm done dating assholes
5. I don't use the term "when I get older" I say "eventually" instead
6. I critique other parents parenting skills instead of blaming the child
7. I don't want to waste a sick day on actually being sick
8. I no longer buy the cheapest wine bottle at the store
9. I drink coffee not for the caffeine but because I like the taste
10. I am genuinely concerned with what I will feed my guests if they come over before we go out

tricky sticks

Prior to my internship in New York City I had never eaten sushi or thai and therefore, never learned how to use chopsticks. Feeling awkward and embarrassed I picked up my chopsticks amongst my new coworkers and tried to mimic their hand movements. It wasn't until a few weeks later while out to dinner with a good friend and fellow designer, Melinda that I was shown how to properly hold and use chopsticks. Recently while at a sushi restaurant in downtown Baltimore I felt the need to pass along my chopstick knowledge. How many of you also do not know how to use these tricky sticks? The key is to make sure the bottom stick stays put as your anchor and to use the top stick to squeeze your food. Here's a good how-to online, you'll be a pro in no time: http://www.ehow.com/how_3261_chopsticks.html

summer sips

Two Christmas holiday's ago I was inspired by a friend's homemade irish liquor which was gifted to me. He and his girlfriend have been making the liquor since their first Christmas together with the recipe steaming from their family's backgrounds in Ireland. The blend was absolutely divine and I instantly started wondering how I could put my own spin on the idea. Since summer is one of my favorite seasons in the city, I was influenced by all the fresh fruit in my local grocery market. I found this simple recipe and have been meaning to share it for some time now. The raspberries I used can be replaced with just about anything. Note that I am absolutely not a fan of typical flavored vodka but this recipe flavors it in a way that is perfect with just a splash of soda or additional juice over ice. I am going to prep blueberries and strawberries this weekend. Recipe below & cheers!

Materials
large stock pot

spatula

1 1/2 cups sugar

1 1/2 cups water

1 whole bag fresh raspberries

4 cups reasonable vodka

food processor (you can do this by hand with a knife without an issue)
cheesecloth (you can also use a coffee filter, see below)

large very clean glass bottle or steeping jar with lid

4-6 or more small decorative bottles with lids to hold the finished liqueur (only if you are giving these as gifts)

Instructions
1. Pour water and sugar in large stock pot over medium heat. Stir constantly until sugar dissolves and water looks clear. Let cool.
2. Place raspberries in food processor and pulse until finely chopped. Add to the cooled sugar water and then add vodka. Stir. If you don't have a food processor just mince up the raspberries by hand, I did this myself and it worked fine.
3. Pour into large steeping jar or bottle. Seal and store in cool dark place. Steep for 2 to 3 weeks, shaking every other day. (I put mine in the back of our kitchen closet)
4. Pour mix through strainer to separate solids. Using cheesecloth will remove more impurities. You can also use a coffee filter!
5. Use funnel to pour into small individual bottles, tie ribbon around the fun red liqueur and voila! Makes 4-8 gifts depending on bottle sizes. Cost is about $5 to $10 dollars per gift depending on vodka and individual bottle cost.
Other fruit options include but are not limited to: vanilla bean, simply slice in half and place in storing. I recommend steeping this a month. Orange or lemon peel (avoid rind). The bottles store for one year.