Bench for Sale! And a recipe

11 • 18 • 11
Since my new bench from the Jayson warehouse sale is arriving early next week, that sadly means I have to sell the bench that is currently at the foot of my bed.
It was recently reupholstered in Kelly Wearstler’s Confetti Cream and the base was painted gold.

SOLD! as of 8:20am 11.18.11

I am selling this piece (to Chicago buyers only) for $75 (a steal since the fabric costs that per yard)!
Email me at alexandrasberlin@gmail.com if you are interested.
And here is the quinoa recipe from Monday. I was hesitant to post too many recipes but since so many people requested it, here you go! And just a warning, since I didn’t think I was sharing this one I didn’t write down a lot of detail.

You will need:
* 1 cups of dry quinoa (this serves 4-6)
* Butternut squash
* Dried cranberries
* Toasted almonds
* Red wine vinegar
* Olive oil
* Sugar
* Salt & Pepper to taste

Directions:
Dice up butternut squash into bite size pieces, sprinkle with olive oil and salt and pepper. Roast on a cookie sheet for about 30 minutes at 350 degrees. Cook quinoa according to instructions on bag/box. When quinoa and squash have completed cooking, combine with cranberries and almonds. To make dressing mix 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar and 1 teaspoon of sugar. This dress isnt strong, just enough to moisten (ew I hate that word) up the salad. Serve at room temperature.

Hope you have a great weekend!! xo

Butternut Squash Soup

11 • 10 • 11
Last night we made delicious homemade pizzas. Mine with feta and roasted veggies. Spencer’s with pepperoni and mozzarella. Surprised? Anyways, we also made butternut squash soup. It was incredible. Such a perfect fall soup. 

You will need:
  • 1 (2 to 3 pound) butternut squash, peeled and seeded
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 6 cups chicken stock (or as little as you like)
  • Cinnamon(or nutmeg)
  • Salt and freshly ground black pepper
  • Parmesan cheese 
 In large pot melt butter. Add onion and cook until translucent. Add 1″ chunks of squash and stock (the amount of stock totally depends on the consistency you like your soup. I used a lot less than 6 cups. Maybe only 3 and it was a little too thick, sort of like baby food. Oops). Bring to a simmer and cook until squash is tender. Blend all together. Stir and season with cinnamon, salt, and pepper. Top with Parmesan cheese (gives it the perfect saltiness).
This soup is so incredibly simple and so delicious!
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