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!