Archive for March, 2011

Pizza Mezzaluna

I just couldn’t get over how beautiful the weather was in New York this past weekend. I have to say, if anything, I was a little over dressed. We ducked into Pizza Mezzaluna, to take a break from the sun and to grab a quick bite to eat in this charming street-side cafe.
We started things off with the delicious tricolore salad with endive, radicchio and arugula…
We dipped a little fresh baked bread in seasoned olive oil.
Chowed down on the Funghi e Salsiccia pizza which had tomatoes, mozzarella, wild mushrooms and sausage. The crust was hand rolled on a counter just behind us. It was super thin and definitely delicious!
Casually sipped a cold Peroni as we people watched in the Village. 

Molto delizioso!

Posted 3/23/11, Topic: Blog

I’m Back

Via Blanca Gomez

Well kiddos, I’m back! That’s kind of funny to say seeing as you probably didn’t even really have time to miss me. Nevertheless, Mr. Blue Eyed Yonder and I have returned from our whirlwind weekend in New York City and I have tons of goodies to share this week.

Wanna know more about a burger bar that’s ‘pop’ular with the locals?
What about a teeny hole-in-the-wall who’s chow is worth the wait?
Where’s the sweetest little pizza joint in all of Greenwich Village?
Would you climb inside a bank vault to scour through antiques?
Where can you get that ooh-la-laa Parisian fix near Central Park?
How about a treasure trove of a flea market on the streets of New York City?

As you can tell, we tried to steer clear of the more touristy side of New York and take a dip into the more local scene. I have to say, it was like seeing New York with different eyes. I wish the world knew there was so much more to the city than the bright flashing lights of Times Square. On second thought, maybe I don’t want the rest of the world to know… maybe we’ll just let it be our little secret.

Posted 3/22/11, Topic: Blog

Season’s Harvest: Asparagus

1. 2.

Daffodils blooming, birds chirping, and asparagus popping up in the grocery store – those are the sure signs of Spring. Asparagus is a veggie that’s often viewed as a little intimidating, but don’t let that sturdy little stem fool you. Asparagus is packed with nutrition and can be included in tons of delicious dishes. Do yourself a favor, bring some home today!

How do I know if I’m picking out the best stems?

Look for bunches that have very tightly closed tips and no flowering. Asparagus should always be bright green and firm. (There’s a variety of white asparagus; in that case the color should be light ivory.) I’ve heard people claim that slender asparagus is more tender or that thick asparagus is more hearty, either way, size is a matter of preference. Determine what size works best for the dish you’re planning. In almost all cases, be sure to remove the “woody” portion of the stem. This portion tends to be very tough, fiberous and bitter.

How do I store asparagus?

Asparagus is always best when served the day you buy it, but we all know about “good intentions.” If you aren’t able to prepare it the same day, it will keep in the refrigerator for up to 5 days. Just stand the asparagus in a glass with a little bit of water and store in the fridge. You can also wrap the ends with a damp paper towel, place in a paper bag and store in your fridge’s crisper. Basically you want to keep the ends moist; this helps it from drying out and retains “freshness.”


Do you have a favorite way of preparing asparagus? Please share your tips and recipes in the comment section or on Blue Eyed Yonder’s Facebook page.

Posted 3/21/11, Topic: Eats

In our hearts

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Remember tomorrow is Bloggers Day of Silence in reflection and rememberance of the devastation in Japan. It’s not too late to join in on the efforts.

Our prayers and hearts are with you Japan.

Posted 3/17/11, Topic: Blog

Happy St. Patrick’s Day

I’m off to the Big Apple today. Hmm, I wonder if it is a green apple in honor of St. Patty’s day?

I hope you guys have an awesome St. Patty’s Day. Don’t drink too much green beer and run off with some red-headed leprechaun, or if you do, be prepared to gush all the details to me.

Posted 3/17/11, Topic: Blog

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