The Friday Five 11.2.12

1. What I’m Reading: Thirteen Reasons Why by Jay Asher. So this is rather depressing, but I was hooked within the first few pages. Hannah, a girl who committed suicide, left thirteen cassette tapes she recorded explaining why she ended her life.  With each tape, you learn how much she was affected by those around her, and what led her to such a drastic decision.

2. What I’m Drinking: My coworker Dane often stops at Starbucks before work. That gem of a gentleman always asks if he can treat us, but I’ve usually had coffee by then. Inspired by an instagram my friend Jess posted, I asked for one of the Cool Lime Refreshers.

Refreshing it was! And energizing – does green tea usually do that? I loved it. I also got a kick out of the CLR; those are actually my legal initials. Don’t you wish you knew that story…

3. Recipes I’m Bookmarking: Fig and Walnut Crackers. I wonder if they’re as good as the Trader Joe’s Rosemary and Raisin Crisps.

4. What I’m Listening to: Black Eye by Love Inks. Love, love, love this song.

5. GIFs I’m Loving:

WHEN SOMEONE ASKS ME HOW I ALWAYS GET FREE DRINKS

WHEN SOMEONE TELLS ME I SHOULD TRY SPEED DATING

WHEN I’M TEXTING A GUY AND HE TAKES FOREVER TO RESPOND

. . . 

Anyone going to Daniel Island Park Day on Saturday? If so, stop by the wine tent and look for me with my Wine Awesomeness boys! We’ll give you some good juice.

Happy Friday! Have a wonderful weekend!

Balsamic Fig Salad with Goat Cheese, Pecans, and Prosciutto

Before I left for North Carolina, my grandfather asked if I’d bring some fresh figs. There was a recipe he wanted us to make but he couldn’t find fresh figs in his area. Whole Foods to the rescue! I picked up a pint and hopped onto I-26.

Saturday evening, we decided to make salmon and vegetables to have with the salad. Although the salad was just an accompaniment to the main entrée, it ended up being my favorite part of the meal.

Balsamic Grilled Fig Salad with Goat Cheese, Pecans, and Prosciutto

(adapted from The Fresh Market)

Ingredients:

• 12 large fresh figs, halved
• 1/2 cup balsamic vinaigrette dressing, divided
• 6 oz. baby spinach leaves
• 2 oz. crumbled goat cheese
• 1/4 cup finely chopped toasted pecans
• 2 oz. torn prosciutto

Preparation:

Toss figs with 1/4 cup vinaigrette in medium bowl; set aside. Broil figs on rack, turning once, until figs are caramelized, about 4 minutes; keep warm. Arrange spinach on serving platter. Top with figs, goat cheese, pecans, and prosciutto. Just before serving, drizzle with remaining 1/4 cup dressing.

Not just pretty. Delicious and pretty.

For the salmon we had also picked up at The Fresh Market, we used Ina Garten recipe for  Asian Grilled Salmon.
I love Ina because her recipes aren’t difficult. A simple marinade of Dijon mustard, soy sauce, olive oil, and garlic was all the salmon needed.

All weekend, we introduced my teenage brother to new vegetables. He claimed he only likes raw spinach. Weird, I know. For this dinner, we sautéed zucchini and cherry tomatoes in olive oil and oregano.

And what would dinner be without a bottle of wine? A dry dinner. Of course the teenager wasn’t allowed any.

All together, it was a great Summer meal. Though the heat tells me otherwise, Summer is winding down and the opportunities to enjoy grilled food are coming to a halt. Sad!

 What are your favorite salad toppings?

What’s your favorite grilled fish? Vegetable?

Lana Restaurant / Day #14

Photo Day #14 - A picture of someone you could never imagine your life without.Grammy. This lady is so awesome. See more on her here.

Remember last week when I mentioned that I’d be going to Lana with Rob and his parents? One of my lovely readers, Chelsea, posted this comment:

“OMG! I'm a hostess at Lana (and work Thursday nights) and have always wondered if you would ever stumble in and how I would react given you are a mini-celeb and I read your blog daily. Have you made reservations yet?”

She pretty much made my day. I immediately contacted her telling her when we’d be in so I could meet her.

The afternoon of, I made cookies to bring to Chelsea and Rob’s parents. Gotta send appreciation to bloggy lovers and nice parents! I used Emily’s recipe for Mini Peanut Butter Oatmeal Chocolate Chip Cookies. Again, another perfect cookie recipe by such a fabulous baker. I adore her! :)

So back to Lana. The restaurant is located in a renovated building on the corner of Rutledge and Cannon. The Mediterranean style menu is full of decadent and unique elements that will appeal to everyone.

I wasn’t about to take out the giant camera until Rob’s mom encouraged me to take pictures. She had visited my blog when Rob did the sushi challenge and the Reindeer Run so she knew what was up. I loved it!

We started off with a cheese plate appetizer that featured 5 different cheeses served with sliced apple and walnuts. We also ordered salads while deciding on our entrees. I chose the roasted vegetable salad with goat cheese and a lemon thyme vinaigrette. There were beets, cauliflower, and parsnips. I think I love beets more than your average person and it’s kind of fun to see your pee turn pink. TMI? Sorry.Rob ordered an arugula salad with warm lentils in a bacon vinaigrette.Now you know I love chicken. Love love love. But whenever I eat out, I try to go out of my realm and order something crazy. So, I went with the server’s recommendation: seared duck breast and leg confit in a fig balsamic reduction with lentils and cabbage. Read again: fig balsamic reduction. This made the dish.Dessert was a requirement. I was torn between two choices: blueberry sorbet and cinnamon gelato. Luckily, Rob wanted the cinnamon gelato, so I went with the sorbet. Both were excellent!

Just for giggles, Rob ordered a glass of Courvoisier with dessert.

Can we say potent? I nearly choked from smelling it. I took the tiniest sip ever (probably a teaspoon worth) and it burned. Badly. One glass of this could do some serious damage to your body, mind, and soul.

I drank coffee instead. :)

Huge hugs and thanks to Mr. and Mrs. Brenan for the lovely meal. Yall were so sweet and such great conversationalists. Hope to see you again soon!