wonderful weekend

We had plans to garden and plant all of our herbs this weekend, but old man winter decided to come back. It's been freezing since friday night! So we had a relaxing weekend instead... 


Friday I had an opening to attend at Untitled Gallery. We saw some really great art. We agreed on a favorite...Frank Wick. Cool concept and awesome sculptures! The pics don't do them justice. The surfaces were so colorful and detailed. I was truly blown away. Second favorite is Grace Grothaus. She had these light boxes with layers and layers of built up material and aerial photos of Oklahoma landscape...very interesting. The different colored lights reacted to people walking by and getting closer to the pieces. 

Frank Wick's sculpture made from
foam insulation

this was my favorite! seriously, the
pictures do not even compare

Saturday was quite honestly a bit boring. We went to the Asian market and to pho for lunch, and then we went to see Rango.  It was ok. Actually it was kind of weird, but we had fun sneaking our popcorn and snacks in. We went to this little theater in Edmond, and for the first 20 minutes or so, we were the only ones in the theater. MC Hammer's "Can't Touch This" was playing before the previews, and I was dancing around. 

Today (Sunday) we went to check out a gym...I know, crazy! But they have yoga classes, so we're thinking about joining. The remainder of today will be filled with eating cupcakes and relaxing. I made the cookie dough cupcakes from They Draw and Cook! The only thing I did different was use chocolate cake mix instead of white. They were great! Here's a pic and a couple more recipes for your week...have a good one.

pre-icing

Real Simple's 

Gruyere Chicken Turnovers

Ingredients

• 1 1/2 cups shredded chicken
• 1 1/2 cups grated gruyère cheese
• 1 cup frozen peas
• 2 sheets frozen puff pastry, thawed
• 1 large egg, beaten
• 1/4 cup Dijon mustard

• 1. 
     

• 1. Directions

• 1. Heat oven to 400° F. In a medium bowl combine the chicken, gruyère, and peas.

  1. Cut the 2 sheets of puff pastry in half to form 4 rectangles and place on a baking sheet. Dividing evenly, top half of each rectangle with the chicken mixture. Fold over and seal the turnovers; brush the tops with the egg. Bake until golden, 20 to 25 minutes. Serve with the mustard.

Notes

I added chopped spinach too!

Fig, Pear and Walnut Pizza

Ingredients

1 pizza dough (get the recipe here, 

     toward the bottom of the page)

olive oil for drizzling 

1 red pear, thinly sliced

1 bag shredded mozzarella 

1 small red onion, thinly sliced

handful thinly sliced dried figs

handful toasted chopped walnuts

handful chopped fresh arugula or spinach

1 T. balsamic vinegar

2 T. olive oil

Directions

Roll out dough and place on cookie sheet or pizza stone. Drizzle with olive oil. Place half the pear slices on the dough and top with cheese, reserving about a 1/2 cup. Place the rest of the pear slices on top of the cheese along with the onions, figs and greens. Top with the rest of the cheese and then the walnuts. Bake at 450 for 12-15 min. Whisk balsamic and oil briskly until combined and drizzle over slices.