Chapel Hill Happy

Finally took our photo at "the spot." It's a mural behind the bar He's Not Here on Rosemary Street in none other than Chapel Hill. 

Then we proceeded to enjoy tasty beers at He's Not Here from their giant blue cups. 

Followed by sparklers because those are the kind of things my pantry holds.

Happy to be a Heel! {pictured with Hank and cool / oh-so-stylish friend Cara}

Take me out to the ball game!

Oh, how I love Carolina baseball and their Ladies Night. This year was equally as fun as last year (you can check out last year's most detailed recap here).

I enjoyed much of the same including snacks, beer, shopping (check out my new blue pumps in the above photo) baseball players and lots of walking around taking in the Bosh. Heels!

Cute Mobile Background Alert

80 degrees and palm trees and all that.

Home Happenings

Happy tray with an even happier little Bentley bowl from Anthro in the sitting area. 

I'm going to be on TV!

Hank and I had some fun with our friend Nick and the Brew Dogs at Fullsteam Brewery in Durham. They were filming an episode of their TV show, Brew Dogs, with a goal to make the most calorific beer in the world, "a liquid tribute to all they like in this area."

I hadn't been an extra since high school when the scene was a movie theater and when the director said action you had to throw your popcorn in the air and run out of the theater screaming. It was fun. When we walked into Fullsteam, you had to sign your waivers and get your photo taken. Then we enjoyed some brews while we waited for showtime. I had one of their samplers - state of North Carolina style. 

We took a lot of takes where we had to hoot, holler and laugh on cue - which we all would have done anyway. We had the beer explained to us several times on camera, and it goes something like this... a 12 percent imperial stout made with North Carolina maple syrup and bacon, served with a scoop of beer ice cream created especially for the show by The Parlour and finished off with a sliver of crispy bacon. 

Here we are, and here is the beer float concoction. 

When you go all out, you might as well go all out. So after the final take we scooted next door to The Pit and enjoyed barbecue nachos. 

You'll have to look for me on Esquire Network when the episode airs in June. This episode will certainly pull our beer scene into national spotlight, and I'm so excited.

Long Hair, Don't Care

Ever since a fun event last month at Furbish Studio where I was introduced to Kat of Parlor Blow Dry Bar, I've been loving my hair with long, wavy locks.

Rocking my new 'do' in the dressing room.

Jeans + chateau gray pleated maxi by LC Lauren Conrad for Kohl's. 

Good Eats

I really enjoy food + photography so here we go on some favorite meals as of late.

Brunch with Hank at Iris at the North Carolina Museum of Art, Raleigh

{oak city benedict: rosemary cured ham, grilled sweet potato scallion biscuit, fried green tomatoes, two poached eggs, grainy mustard hollandaise, rosemary roasted brunch potatoes}

Brunch at ACME (with Elle!), Carrboro

{texas border breakfast: grilled angus butcher’s cut steak, green chile grits, two poached eggs, chipotle hollandaise sauce}

Brunch with Kathleen at the Crepe Cellar, Charlotte (NoDa)

{savory buckwheat crepe: ham and gruyere bechamel and maple dijon glaze add egg with fries}

Lunch with Hank at Smokey's BBQ Shack, Morrisville 

{regular pulled pork platter: slaw, sweet potato tots and hushpuppies}

Lunch with May at Tower 7, Wrightsville Beach

{yucatan shrimp quesadilla: grilled achiote shrimp and pineapple, jalapeno, avocado, green onion, monterrey jack and chipotle aioli} 

Lunch with Mom at Kipos Greek Taverna, Chapel Hill

{lamb sandwich: roasted red pepper, arugula, xtipiti on housemade bread with kipos fries}

Dessert with Hank at The Parlour, Durham 

{cookies and cream with sprinkles in a waffle cone}

Navy Baseball Does Frozen

Brozen! I've watched this no less than five times today. Love it (and Frozen, of course).

First Prize Pies

New cookbook from the Easter bunny. There's even a recipe for margarita pie!

Recipe: Greek Tortellini Salad

Chop, chop, chop your way to a delicious dish perfect for summer.

Ingredients

1 (20 oz.) package refrigerated cheese tortellini (We like Buitoni Mixed Cheese Tortellini.)
1 1/2 cups grape tomatoes, sliced
1 large cucumber, chopped
1 cup kalamata olives, chopped
1/2 red onion, chopped
3/4 cup crumbled feta cheese

For the Dressing

1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and pepper, to taste

Directions

Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion and feta cheese. Then add the olive oil, vinegar, garlic, oregano, salt and pepper. Stir until salad is well coated. Serve immediately or place in the refrigerator. (Note: This salad will keep in the fridge for up to three days.)

Enjoy!