Here's a token cute-kitten photo for you ;3

Hello darlings!

I don't have much to say as I've been caught up in a mad rush of Christmas shopping and the final few workouts before I go home to visit my parents.

I was fiddling around with my camera when I happened to glance down and catch a glimpse of Dolce taking one of his usual upside-down naps. I figured that I'd take a quick picture to share with you as I haven't really cooked much in the past few days and don't have recipe for you or even an interesting story due to all the aforementioned shopping. So, instead, here is my boy in all his glory:

Be jealous that I get to sleep cuddled up to this sexy beast of a kitten every night ^~ Dolce knows exactly how to melt even the hardest of hearts and mine was mushy enough to begin with! It's a wonder I get any work done at all with this bundle of cute napping beneath my desk.

❤ Miss

Snowy Day Soup

Today I woke up to the purring of easily the cuddliest kitten in the world. I'm still getting used to how adorable Dolce is, so it took at least fifteen minutes of playing before I noticed the change that had come over my apartment. The loft had taken on that grey softness I grew up looking forward to each December and, sure enough, a dash to the nearest window revealed those puffy, lazy snowflakes that I used to hope for every winter morning as a little girl.

I decided then and there that today would be a day for soup, but I was uninspired by my usual choice of canned Amey's goodness. (On a side-note, these do beautifully in a fix, I highly recommend this line of organic foodstuffs. I've been known to defrost her 'Brown rice & Vegetable' bowls during deadline crunches and study periods when I don't have time to make meals for myself.)

A quick pantry-scan revealed a butternut squash I'd completely forgotten about as well as some sweet potatoes and organic vegetable broth. My mission was to create a warm, comforting winter soup that would keep me on track with my weight-loss/fitness regime. The result?

...Just perfection

This image is by me, by the way! I decided to try my hand at photographing my recipes in a response to some of your comments. You can really get a sense of how rich and healthy this soup is - just look at those colors ❤

Ingredients:

Note that the ingredients listed here actually make this a Vegan entrée, but this wasn't done purposely, they're just what I had on hand :3 Feel free to substitute butter for the Earth Balance and Milk or Cream for the Soymilk.

I think it's safe to say that this would serve at least six. I'm planning on eating this for lunch and perhaps even for dinner for the next few days. I'm lucky in that I don't tire of foods quickly, if you are a fan of variety this would freeze well too.

• 1 butternut squash
• 2 large sweet potatoes
• 1/2 of a 'colossal sweet onion
• 3 Fresh Garlic Cloves
• Fresh Parsley
• Earth Balance vegan buttery spread
• 1L of organic vegetable stock
• A splash (1/4 of a cup at the very most) of Vanilla Vitasoy
• sea salt

Directions:

I'm embarrassed to admit it but this is the first time I've ever made my own soup! It was so, so easy and it made the loft smell delicious. I'm going to be sure to make soups more often, they're brilliant as a dieting tool and they are the perfect compliment to a lazy, snowy day. I totally winged this particular recipe, but I feel as though it's very forgiving and very adaptable.

• First, dice up your onion. Add this to a large pot with 2 tbsp of Earth Balance and let cook to translucent, about 5 minutes. Keep an eye on your onion while you're taking care of this next step so you can give it a stir every now and again to prevent it from burning.
• Prepare your garlic cloves and add them to your onion. I like to chop mine roughly in half. They still add wonderful flavor but they're big enough to avoid or remove.
• Peel and remove the pulp from your butternut squash, then chop into rustic chunks (maybe 1 inch).
• Peel and chop your sweet potatoes.
• Add squash and sweet potatoes to the onion and garlic.
• Add your vegetable stock and turn the heat up. Let your soup bubble and boil away for a good fifteen minutes, stirring regularly.
• When your sweet potatoes are becoming tender ('fork-tender' but still quite firm) turn your heat to low and let cook through.
• When your squash is beginning to fall apart, the stock has reduced and your potatoes have softened turn the heat off.
• Add a splash of milk, cream, soymilk (whatever you have on hand). The vanilla in the Vitasoy actually added an appreciated sweetness to mine that contrasted nicely with the fresh herbs:
• Add your fresh herbs. I was VERY generous with the parsley as it complimented the sweetness of the squash and potatoes beautifully.
• Enjoy with a piece of fresh crusty bread (or organic brown rice cakes, if you're gluten-free like me and enjoy a bit of crunch ^~). If you wanted a smooth soup I'm sure you could purée this, but I preferred mine to have a rustic bite to it.

This was delicious and so very healthy, but it left me feeling completely satisfied. I encourage you to try this out with whatever you have on hand.

Enjoy!

❤ Miss

Weddings, Wine & ...Womance

The things I'll do for a good alliteration..

So I went to my first Italian wedding this weekend, and I don't think anything could have prepared me for the massive amounts of food, wine and love. It was Constantine's cousin's wedding to another Italian so it was a double-feature of incredible proportions. Let me give you a brief run-through of the day:

• Pre-wedding Brunch
• Ceremony
• Post Ceremony Lunch
• Reception - this made up of an antipasti buffet, six-course meal and sweet table.

Sensing a trend? There was enough food there to last me the year! And what meals there were; antipasti of fresh cheeses and delicious grapes, homemade sweets, every variety of cured italian meat, fresh roasted lamb; a main meal of seafood risotto, truffle pasta, veal and lobster tail and finally a sweet table laden with such decadence that I had to avert my eyes in order to avoid the temptation of Death-by-Gluten (but oh how worthwhile it would have been!)

I nibbled and tasted my way through what courses I was able to eat, but I was almost thankful for my various intolerances as they kept me light on my feet for an epic, epic night of crazy dancing.

The bride was beautiful, of course. There's nothing more significant to me than the expression on the groom's face when he sees his bride for the first time. There's no time for composure in that split second, instead I treasure the awe and overwhelming gratefulness that I have seen in some grooms' faces; the expression that reads: You're mine. I can't believe you've chosen me.

After dinner, fueled by excessive glasses of mulled wine (I LOVE the idea of a winter wedding, by the way, I'll include a recipe for this at the end of this post), martinis and endless glasses of champagne, I was all over the dancing with Constantine and his family. I don't think I've ever had so much fun on a dance floor. You should of seen the Zios and Nonos strutting about with their wives. The band played one song in particular several times and it was met with the bounciest dancing I've ever seen. I went online for the lyrics and found them just as charming as the people dancing to them:

♬♪

Volare, oh oh

Cantare, oh oh oh oh

Let's fly way up to the clouds

Away from the maddening crowds

We can sing in the glow of a star that I know of

Where lovers enjoy peace of mind

Let us leave the confusion and all disillusion behind

Just like bird of a feather, a rainbow together we'll find

Volare, oh oh

E contare, oh oh oh oh

No wonder my happy heart sings

Your love has given me wings

Penso che un sogno cosi non ritorni mai piu

Mi dipingevo le mani e la faccia di blu

Poi d'improvviso venivo dal vento rapito

E incominciavo a volare nel cielo infinito

Volare, oh oh

E contare, oh oh oh oh

Nel blu, dipinto di blu

Felice di stare lassu

E volavo, volavo felice piu in alto del sole ed ancora piu su

Mentre il mondo pian piano spariva lontano laggiu

Una musica dolce suonava soltanto per me

Volare, oh oh

E cantare, oh oh oh oh

No wonder my happy heart sings

Your love has given me wings

Nel blu, dipinto di blu

Felice di stare lassu

♬♪

Charmed? Skip past this paragraph if the beginning of this post was too cheesy to stomach, I'll make up for it with a recipe for that wine in just a minute.

What if I told you that while we were dancing, Constantine was whispering to me. He was telling me how much he loved me and giving me the tenderest kisses you can imagine. When I'd be near him he'd reach for me for a just a second to touch my arm or my hand. Sometimes, when I'd be talking to one of his (wonderful, hilarious, desperately Italian) family members, he'd pause to kiss my shoulder as he walked by. His grandparents exchanged smiles every time they saw us, and countless people asked us if "we were next." This of course is going to be a long time coming considering we are fledgeling adults still struggling through university. I'm not worried about what will happen between now and then, however. They say there comes a time when you know you're with 'the one'. I know now that I'll spend many dreams imagining the look on his face when it's my turn to walk down the aisle.

-end cheese-

Alright, alright. Thank you for bearing with me. Weddings are such an emotionally-charged event that I'm still in a swoony state of mind. Days later I'm still finding myself on a furtive

hunt for pictures of beautiful brides and their engagement rings. This is one of the many reasons why I'm pleased that Constantine doesn't read this blog. The idea of my looking at diamonds could be a little intimidating. Of course, who doesn't do this from time to time? It's not a desperate, overly-romantic indulgence at all. And besides.. it's not like I have a particular setting in mind.. ^~

(Just in case you were wondering, that there is my absolute favorite: a pear shaped diamond with two baguettes set in platinum. Not that you were indulging in my guilty pleasure yourself, tee-hee.)

Alright, so now that you've feasted your eyes on a recipe-less description of incredible food, consumed an alarming amount of virtual cheesiness while I waxed on about my love for love, and finally observed my private (secret) love for all things wedding, I think you've earned the recipe for the delicious mulled wine we enjoyed at the reception.

Aromatic Mulled Wine

This made my loft smell like Christmas all day (: It'll remind me of the wedding every time I take a soul-soothing sip.

Ingredients

• 1 bottle of fruity red wine
• 1 cup of sugar
• 1/2 cup of brandy ^~
• 1/2 cup of water
• 2 large oranges, thinly sliced
• 1 large lemon, thinly sliced
• 2 apples, cored, peeled and thinly sliced.
• 1/3 cup of raisins
• 2-3 cinnamon sticks
• 4-6 cloves, whole
• pinch of nutmeg

Preparation (easy!)

• Place all ingredients into a saucepan over low heat and simmer, stirring occasionally. Your wine is ready to enjoy when the sugar has dissolved and the rich liquid releases it's deliciously wintery smell.
• If you're expecting friends and family for dinner, I suggest that you prepare this so that it is piping hot and fresh when they walk through the door.
• Serve in a clear glass with a twist of orange peel for garnish. {photo courtesy of odelicious.com}

Oh, my goodness - Enjoy. I think I'm going to have a glass myself!

❤ Miss

The Skinny On Spaghetti

So I'll come out and say it: I've lost a bit of weight. A decent amount of weight, actually, and may I direct your attention to the bum area? I owe my success to four things: Runs, Squats, Lunges and Spaghetti Squash.

The first three, I hope, are self-explanatory. I go for runs perhaps five times a week and work out with light weights doing squats, lunges and other routines two to three times a week at the gym. This new schedule has worked wonders for my body. I'm seeing definition that I've never had before, and it's beyond exciting to be able to trace along the contours of the abs that I never thought I'd have. If it worked for me, it will work for you. I was always somewhat fit but never had the lean tone that other tanned, perfect women at the gym seemed to have even though they seemed to be doing the same amount (or less!) of exercise.

Nutritionists say that your overall health is 80% diet and 20% exercise. In some ways, I believe this, although something does have to be said for muscles as calorie-burning machines. There is no secret to dieting, no miracle pills no shakes or powders or brushes that will magic away fat. Instead, there are only two things you must incorporate into your lifestyle: Eat well and exercise. Burn more than you consume to drop pounds - your body is the world's most efficient calorie-calculator. Eat pure, healthy foods that provide your body with the energy it needs. In being diagnosed with Celiac, I was forced to give up breads, pastas, cereals, etc. The upside of what seemed initially like a disaster is that I have been introduced to a wonderful array of healthy new grains and delicious vegetables. One of my favorite discoveries is this, the spaghetti squash:

{Picture courtesy of recipetips.com}

The spaghetti squash is a member of the winter squash family. It is a low-calorie food (an 8-ounce portion containing around 75 calories. Compare that to pasta!) and is a good source of beta carotene, vitamin a, folic acid and potassium. The beauty of the spaghetti squash is that its flesh separates into spaghetti-like strands after you've cooked it, making this yellow squash an ideal substitute for the pasta you're used to without compromising too much on texture. I actually prefer it to the glutenous, gummy consistency of some rice pasta alternatives.

Cooking couldn't be easier:

• Take your squash and cut it in-half lengthwise. You want to have the longest strands possible so avoid cutting it around the middle.
• With a spoon, scoop out the seeds and pulp as you would a Halloween pumpkin. Be sure not to remove too much of the actual flesh of the squash!
• Bake in the oven, flesh side up, for 30-40 minutes at 375 degrees.
• Separate into strands by running a fork along the length of the squash. You won't be able to do this the wrong way as the squash will show you the way that the fibers run.

I like to enjoy mine with fresh marinara sauce and extra basil. The consistency is slightly different than pasta, of course. The heart of the taste will be also be squash,

but I'm finding I prefer it to all forms of spaghetti - wheat flour included. It's lighter, refreshing, and the squash compliments the

flavors of the tomato and garlic perfectly. Of course, the real beauty of this meal is that it's completely guilt-free; eat until you're sated without worry!

This being said, I do encourage you to eat all of your meals in the Mediterranean way: take small bites, savor the fresh flavors of your meal and eat only until you are no longer hungry. Your body will thank you ^^

Enjoy!

❤ Miss

This just in!

Guess what darlings, it's finally happened:

Miss is taking on the real world!

I've just accepted an internship position at Lifestyle Magazine

!!!

Food, Inc.

Striving to become a Vegetarian but missing that last push? Watch this documentary:

I watched this with one of my girlfriends for what I had thought was going to be a "girl's night" complete with nail-painting and peppermint-chocolate vitasoy (Celiac can make it difficult for some sufferers to digest lactose.) The night was instead filled with lame animals, horror and absolute rage. Biased? Yes. Exploitative? Yes. Regardless, there will be no more cows, pigs, chickens, lambs or game featured on Mediterranean Miss - thankfully they didn't touch seafood as giving up Salmon Sashimi is the stuff of nightmares.

Meatlessly yours,
❤ Miss

Gifting Yourselves

I don't think I've ever worked as hard as I have this semester. New program, new beginnings, new professors to attempt to impress but most of all, after a dreadful two-year stint in a program I hated, it was past-time for me to remember the student I used to be.

On the last day of my last class my favorite professor took me aside to exchange a quick word. The stark contrast between the disapproving lectures from last year's teachers and what was to follow from this wonderful journalist literally brought tears to my eyes: "Miss, you're my top student," he said. "I've mentioned your name to the professors you'll have next semester and they're all looking forward to teaching you. I know I'll see great things from you." The conversation itself lasted maybe ten minutes, but it was enough to smooth over the two years of stress, embarrassment and hurt.

With this in mind I took myself out with one of my wonderful new friends on a "glamorous girl's" shopping expedition including Valet parking, Holt Renfrew and Tiffany. It was in Tiffany that my eyes paused on one of my favorite collections to date, the Tiffany keys:

I had been coveting the beautiful key you see second to the right for months and I decided then and there that it was time to buy it. Expensive jewelry isn't something I ever treat myself to; I rely on anniversaries with Constantine {I've picked a keeper ❤} and the occasional landmark gifts from my parents instead of shelling out my savings for a bit of sparkle. This purchase, however, was special. I was gifting myself, rewarding myself for the hard work I'd put into this term. As a result, I appreciate it more than I do almost all my other jewelry, even if it isn't the most expensive thing I own. I haven't been able to take it off ever since, but can you blame me ^~?

I heartily encourage you to gift yourselves this Christmas. Pause for a moment during a frantic Christmas shop and think back on your year. Focus on the accomplishments you've had and the trials you've struggled through. Celebrate yourself by buying that pair of shoes or those earrings you always admire. Not one for gifts? Treat yourself to a massage, a lunch, or even just a coffee. Go for a snowy walk. Do something that you know will make you happy for the sole purpose of self indulgence. For once, make it all about you. You deserve it!

❤ Miss

Drinking to December; a toast to Miss' first dinner party!

When I was a very little miss I used to dream of events that would happen later on in my 'big-kid-grown-up-life.' Tucked up at home with Aladdin playing in the background, I'd daydream about living in my very own house and imagine the parties I'd have and the friends who'd come over.

Last night, for the first time since I've moved into my very own piece of downtown:

I hosted my first dinner party!

It so far exceeded my expectations that I haven't been able to stop beaming all day. I had around ten people over so I cooked one of the most delicious things I could think of that would feet ten mouths with minimal work - an authentic italian lasagna with three cheeses, fresh herbs and my classic marinara. As some of my friends are vegan, I asked around and we decided to make a second main dish: a vegetable pasta with gluten-free brown rice noodles. It worked out so well - I didn't want to jeopardize the authentic taste of the lasagna by substituting for both the cheese and the pasta, but my wonderful friends were so accommodating and agreed to eat the vegan/gluten free alternative entree.

The Meltiest, Freshest Lasagna

Ingredients:

1 package lasagna noodles

1 bottle of organic tomato purée (look for the ones without any additional ingredients)

1 can of organic crushed tomatoes

1/2 of a sweet onion

3 cloves of fresh garlic

fresh parsley & fresh basil (I keep fresh basil potted in my kitchen and a 'vase' of fresh parsley in my fridge. I suggest you do this too, they smell beautiful.)

italian seasoning

2 eggs

2 tubs of ricotta cheese (the creamier your cheese the more decadent the lasagna)

2 balls of mozzarella

1 wedge of Parmigiano Reggiano

Begin by making your sauce:

• Dice your onion and prepare your garlic cloves, I like to cut my cloves into thirds. Lightly sauté your onion in olive oil over medium heat. When your onion begins to
  become translucent, add your garlic (don't add the garlic at the beginning or it will burn.)
• Saute with italian seasoning to taste and cook until the onion is golden and transparent. Add your tomato sauces and fresh herbs (a good handful of both basil and parsley) and turn your heat up. Stir continuously, then turn down to a simmer and let it cook through one low heat, remembering to stir every now and again ^^

With your sauce done, prepare your cheeses!

• It also helps to set your pasta water on to boil so that you can put your cheesey efforst to good use immediately afterwards. I was lucky enough to have a team of eager graters. Grating your cheeses is a pain (especially the hard Parmigiano), but the flavor is absolutely worth it. Enlist a friend and turn a blind eye to the shavings that mysteriously go missing ^~
• Prepare the ricotta by placing the contents of both tubs into a small bowl. Add two eggs and stir. Add 3-4 sprigs of finely chopped parsley to the ricotta-egg mixture and give the whole thing another quick stir to incorporate. Place your Mozzarella in a bowl and your Parmigiano in another. If you're as much of a sucker for fresh herbs as I am, add some fresh parsley to the Parmigiano too.
• Your sauce is ready, your cheese is set and hopefully your noodles are good to go!

Now comes the fun part - layering

• Place one layer of sauce down in a casserole dish. Then follow this 'formula':

Pasta

Sauce

Ricotta

Mozzarella

Parmigiano Reggiano

repeat :3

• I usually repeat this twice for the depth of my dish. For the final layer, omit the ricotta so be sure to ration your cheeses so as not be stuck with excess!
• Before you bake your lasagna, cut through where you want your pieces to be. This is a little trick that makes serving the dish much easier, and it allows more liquid to evaporate.
• Bake, covered, for half an hour at 375 degrees.
• Remove and bake for about another twenty-twenty five minutes. You're looking to sweat most of the liquid from the top of your casserole. It should be moist, but not swimming.

Enjoy with your favorite red wine and your favorite people!

❤ Miss

image credit: foodnetwork.com