Friday I'm in Love

I'm always keeping an eye out for cute & unique clothing for Harper. I came across mamacase prints on etsy.com.
Kacie is based out of Austin, TX, where all of her items are designed and printed in her home studio.

All her materials - shirts, screens and ink are made in the USA.

It was hard choosing which Tee to order as they are all so adorable. 

Ultimately I choose the "Friday I'm in Love" tee. I mean really, does it get any cuter?

It's super soft and comfy - I will definitely be ordering more! 

I think "oh grow up" may need to be my next purchase.

Tees are $22 and onsies are $20.

Mention ShabouShari in your notes section at check out!

mamacase prints etsy shop

Easy weeknight dinner, Pasta alla Norma

Weeknight dinners are hard. With everything that needs to get done during the day sometimes making dinner is the last thing you have time for, or feel like doing. 

The below pasta dish you can whip up quickly. You probably have most of the ingredients in your cabinet already. And the eggplant is a great way to get your serving of veggies in. 

Pasta alla Norma

What you'll need:

- 2 firm eggplants, peeled and cubed

- Extra virgin olive oil as needed

- 1 tablespoon dried oregano (or 1 teaspoon fresh)

- Pinch of red pepper flakes (this is optional)

- 4 garlic cloves, minced

- Handful of fresh basil, finely chopped

- (2) 14-ounce cans good quality chopped tomatoes (I like San Marzano)

- Salt and pepper to taste

- 1 pound pasta

- 6 ounces salted ricotta salata (you can substitute with feta)

Directions:

Remove skin from eggplants and cut into cubes.

In a nonstick pan heat oil. Fry the eggplant cubes in batches, adding extra oil if needed. Sprinkle with a pinch of salt & pepper and the oregano. Keep turning the eggplant cubes until browned on all sides. 

Turn the heat down to medium and add the minced garlic and half of the basil. Add in the pinch of red pepper flakes (if you want a little spice). Toss everything well and add the 2 cans of tomatoes. Simmer about 15-20 minutes. 

While the sauce simmers cook the pasta in salted boiling water. When it is al dente drain it, reserving about 1/4 cup of the cooking water. Toss the pasta straight in pan with the sauce and add in the reserved cooking water.

Toss & cook for an additional 5 minutes.

Take off heat and add in the rest of the basil and a drizzle of olive oil. Sprinkle cheese on top and serve immediately. 

Easiest Blueberry Galette

I am not usually a baker. I can easily spend hours in the kitchen whipping up a braised short rib or home made pasta but something about dessert scares me. Maybe it's all the precision and measuring that goes into. (Math is not my forte). However the below galette recipe is so simple it's basically foolproof. 

It takes all of 5 minutes to prepare, 25 minutes in the oven and guaranteed delicious. Top with a dollop of vanilla ice cream and I promise rave reviews.

If you are looking for a dessert to bring to a Memorial Day party this weekend this is sure to be a hit!

You could use a mix of blueberries and raspberries for that red, white and blue spirit.

recipe below.

What you'll need:

3 cups berries of your choice (I used a mixture of blueberries and blackberries)

2 tablespoons cornstarch

1 tablespoon lemon juice

1 tablespoon finely grated lemon zest

1/4 teaspoon salt

1/2 cup sugar, plus 1 teaspoon for dusting crust

1 (9 inch) frozen pie dough (thawed) 

1 tablespoon unsalted butter, in small cubes

1 egg, beaten

Directions

Pre heat the oven to 425 degrees.

In a bowl stir together the berries, cornstarch, lemon juice, zest and sugar. 

Unfold the pie crust on a greased baking sheet. 

Spoon the berry mixture onto the center of the dough, leaving about an inch or so at the edges. 

Fold the edges of the dough over the berry mixture, pleating the dough where necessary. You can just use your fingers to pinch together. 

Brush the pie crust with beaten the egg & sprinkle with the teaspoon of sugar. Place the cubes of butter on top of the berries. 

Bake about 25 minutes, until berries are bubbling and crust is golden. Let cool and top with vanilla ice cream. Serve warm.