Seasonal Changes

Pop quiz.

Where’s home to the one of the most successful franchises in baseball and soon two Zalewskis and a Finnegan Murphy?

Hint for Cubs fans: they have 11 World Championships so Chicago is out.

Site of the 1904 World’s Fair.

The first American city to host the Olympics.

Hometown to Jackie Joyner Kersey, Maya Angelou and perhaps most importantly, hip-hop artist and new country breakout, Nelly.

Batter up. The Zalewskis are taking our talents to St. Louis this fall.

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But why on earth would you leave Sarasota, home to the best beaches in the country, year-long sunshine, arts, culture and the most laid-back dress code you’ll ever encounter?

Decent Wednesday evening.

A photo posted by Sarah Zalewski (@slmurphy) on

A. Because we really miss gray winters and snow

B. Because alligators, fire ants and Trump supporters

C. Because we just love everything that goes into packing boxes and moving across the country

D. Because we were offered an earlier-than-expected opportunity to finally put down roots in a community we love, closer to friends and family and just in time to enjoy the best season the midwest puts on each year (insert all the I love fall hashtags here).

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If you answered “D” (with a sprinkle of “B”) you’re correct.

And while we are sad to leave Sarasota and everything never having to wear coats and closed-toes shoes has to offer, we know this is the right move for our family in the long run.

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Besides, since the Rams left town we won’t have to worry about standing in our driveway doing the SuperBowl Shuffle every Sunday.

You may be asking what our only sits under the AC vent, lover of the beach but not the water, greater swiss MOUNTAIN dog may be thinking about heading back to the midwest?

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Well, he loves car rides and cooler temps so we can only imagine he’ll love it as much as we think he will.  
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There’s at least one family member who will be pumped for a snow again after 3 years of 80-degree Decembers.

So that’s that. A little life update for you. My apologies for only using the blog for the occasional recipe and huge life change announcement.

You can rest assured that as soon as I come to grips with the fact that we just moved into a new house 4 months ago and have to do it again in less than 5 weeks, I’ll be back with more of the good stuff.

Until then we’ll be soaking up all of the sunsets and August humidity we can before heading back “home” this fall.

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Patriotic Pie: Behind the Scenes

Sometimes I wonder what it’s like to be the type of blogger who plans out recipes. I picture her sitting in a clear acrylic chair just off her kitchen at a built-in desk with various Pottery Barn dry erase calendars and magnetic boards above her head, sipping a latte while casually writing a post on her MacBook Air about how perfectly her Saturday Morning Chocolate Soufflé came out of her double-oven just minutes prior.

She schedules it to publish the following Saturday at 7:45 a.m. because she’s already got this week’s posts lined up so that perfectly fluffy and not about to deflate soufflé will just have to wait it’s turn.

She’s organized and she’s probably getting compensated by Ghirardelli for the whole damn thing.

If any of those thoughts cross your mind whenever you scroll Instagram or Pinterest and spot a too pretty to eat food photo, then get out of my head because we are the same person.

Kidding. Kind of.

Truth is I’m sure those bloggers exist. I’m even more sure that I am not one of them. Let me walk you through the Sarah stages of recipe post planning.

Sunday, July 3rd, 10:28 p.m.

Friend sends you a picture of her American Pie. Literally. Stars and Stripes and berries galore.

Now you want pie.

Monday, July 4, 4:30 p.m.

You decide that now’s as good a time as any to make a pie. Or a tart. OK, something with crust and berries because you have both and not much more.

Googles recipes that include berries and pie crust. 

Most tart recipes call for a filling that requires cream cheese. You don’t have cream cheese. Or cream. Or any filling essentials really. You narrow your focus to pies.

Googles recipes that include berries and pie crust and no cream filling. 

Monday, July 4, 5:30 p.m.

OK so now your’e making a pie but you’ve already pressed your crust into a tart pan.

You already start brainstorming funny names for a tart+pie combo. 

Partie in the U.S.A.? Artie? Tie?

Ok, but seriously you should probably just make the pie.

You add the filling to the tart and end up with just enough extra dough for three stripes but no stars.

Thaws out more dough.

Monday, July 4, 6:30 p.m.

You have to concentrate really hard to remember how to correctly carve a symmetrical star using only a paring knife.

You are actually pretty impressed with your ability to carve a symmetrical star using only a paring knife.

Snaps far too many photos of pre-baked pie for fear baking will completely disfigure your stars and stripes.

Monday, July 4, 6:40 p.m.

Pie is in oven. Focus immediately shifts from design to taste potential.

You’re now convinced that not only is it going to probably look like crap, but it may not taste good either.

Did you even add sugar? 

Monday, July 4, 7:20 p.m. 

Pietart is done and still resembles flag. Maybe you should blog this one.

Takes hot pie outside onto hot patio to capture it with what little natural light is left.

Monday, July 4, 9:30 p.m.

You finally taste pie and realize that you didn’t waste all your time taking photos of a pie that tastes like crap.

Happy Birthday America.

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Patriotic Pie (adapted from the Casual Craftlete)

  • 1.5 pie crusts (1 for bottom and half for topping)
  • 1 pint strawberries, sliced
  • 1 pint whole blueberries
  • ½ cup  sugar (plus a little for dusting)
  • ¼ cup cornstarch
  • 1 large egg
  • 1 TBL water
  • Flour for dusting

Preheat oven to 375 degrees.

Rinse and slice strawberries. Place rinsed berries in bowl and mix with cornstarch and sugar. Set aside.

Roll pastry on mat until circle is a little larger than your pan. Press dough into prepared pan. Trim edges.

Pour berry mixture into center of pan and spread out.

Trim remaining pastry dough into patriotic shapes. Place over berries and connect to edges of crust.

In a small bowl, mix egg with water. Brush crust with egg wash. Sprinkle with remaining sugar.

Bake for 40 minutes or until filling bubbles and pastry turns golden brown.

Let cool for 10-15 minutes before serving.

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Hope that your readers don’t think you scheduled blogged this from your Pottery Barn desk weeks before the Fourth of July because now they know how randomly your blog posts originate.

Thanks for following along anyways!

Trifles and Patriotism

What’s red, white and blue and inappropriately timed on a random weekend between Memorial Day and the Fourth of July?

Sarah’s version of a triple berry trifle of course.

Because why would someone make this in time for the first patriotic holiday of the year, or instead wait until the second patriotic holiday of the year when they could randomly decide to bring it to a friend’s house for dessert on a completely plain Sunday?

If the above statement sounds like you then we should be friends. If you are my husband, stop rolling your eyes at yet another moment when your wife threw things together at the last minute and pretended like it was in the works all along. That’s just how she rolls and you married her so let’s just grab a spoon and dig in together shall we?

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The nice thing about trifles is that they are fairly easy to make. In fact, it typically takes more time to gather and chop the ingredients than it does to put the entire thing together.

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You may remember this recipe from a few years ago. If you want to revisit it and see how cute and tiny my friend’s little girl was at the time, head on over to the previous post to check it out.

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If you’re like me and you remake a recipe forgetting that you actually made and posted it already three years ago then stick around and read below for the aforementioned triple berry trifle revisited.

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Triple Berry Trifle (feeds 4-6 or 1-2 depending on how hungry the fellas are)

  • 1 package shortcake cups, cut into 2-inch cubes
  • 1 pint strawberries, sliced
  • 1 pint blueberries
  • 1 pint raspberries

Pudding Layer:

  • 6 TBL sweetened condensed milk
  • 1 1/2 C cold water
  • 1 package vanilla instant pudding
  • 9 oz fat-free frozen whipped topping, thawed

In a medium bowl, whisk water and sweetened condensed milk until combined. Add pudding mix and stir for another minute or so. Let mixture set for 1-2 minutes. Fold in cool whip. Set aside.

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Start with a layer of cake and then alternate blueberries/raspberries, pudding mixture and sliced strawberries. Repeat until you reach desired height, run out of ingredients, or just become disgusted at just how large that trifle dish is. Feel free to get creative once you reach the top layer or just copy the photo like I do whenever I’m re-creating a recipe “on my own.”

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Matters of the heart

They say time flies when you’re having fun.

They say absence makes the heart grow fonder.

And they also say you should probably create your wedding video prior to the eve of your first anniversary.

Well I say two out of three ain’t bad.

It’s hard to believe it’s been a year since our wedding day. On the one hand it feels like just yesterday we were finalizing details and using all the big-ticket grandparent prayers we could for what turned out to be a beautifully sunny and warm spring day. On the other hand it seems like so much has happened over the past 365 days:

  • We visited 8 countries (ok so Matt visited 8. I only got to tag along for 3 of them)
  • italy, bologna, rome, venice, florence, honeymoon, air canada, duomo, colloseum We hosted our first Florida Thanksgiving
  • Happy Florida Thanksgiving from the Murphalewskis! 🦃🌴

    A photo posted by Sarah Zalewski (@slmurphy) on

  • We moved into a new home (still a few vacancies for visitors during hurricane season)

Dinner and a view. 🌅

A photo posted by Sarah Zalewski (@slmurphy) on

  • We enjoyed some romantic meals and date nights

Romantic training room lunch today with @mtzalewski.

A photo posted by Sarah Zalewski (@slmurphy) on

Cheers to date night. How in the world did I get so lucky? 😆 #zalewskidate

A photo posted by Sarah Zalewski (@slmurphy) on

  • And we had a lot of visitors

Two out of three are already on their second icee in as many innings. #gobirds

A photo posted by Sarah Zalewski (@slmurphy) on

So since I’m sure my husband is already celebrating our anniversary across the world right now in Goa, India (barring another record heat-induced power outage), I thought I’d share my better late than never look back on the day that I was blessed with the opportunity to walk through life holding this guy’s hand.
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Sarah + Matt

(photos courtesy of the oh-so-talented Wright Photographs)

Confessions of a lonely extrovert

Editor’s note: I started writing this post two weeks ago when Matt was still in France. Then I picked it up and finished it a week ago after my family left town except I never hit publish. Please forgive me for the segmented nature of the following excerpts. Just further proof of my struggle as a halfway blogger.

They say introverts relish in quiet time alone. That spending too much time in a loud setting with lots of activity and people can cause them to shut down in an effort to conserve energy. That downtime is not a waste of time but rather necessary and satisfying.

I am not an introvert.

So you can imagine how an extremely extroverted person deals with their spouse being away on a work trip for 12 days?

  • First and foremost, she has a lot of conversations with her dog.
  • She also shops because well, shopping, but also the majority of retail workers are also extraverts and she finds comfort in random musings with strangers.
  • She spends equal amounts of time at the gym and fresh kitchen.
  • She bakes.

Yes, you read that correctly. She bakes. She finally throws some flour and sugar in a bowl a bakes a flippin’ cake. Remember when this blog actually had photos of cakes in regular rotation?

layer cake, easter cake, baking, pastel layer cake, rainbow layer cake, vanilla cake, dessert, Easter, birds nest cake topper, robin eggs, white layer cakeMuch to the delight of both my mother and mother-in-law, I did not spend Easter alone. Which is good, because it would have been incredibly awkward to eat this entire cake by myself while binge-watching Fuller House* on Netflix. Instead, I took it over to my co-worker’s house in celebration of both Jesus and she and her husband’s birthdays that weekend. The spouses birthdays and Jesus houdini-ing himself out of the tomb of course.

I appreciate the concern of my mother(s). After all, I do mention nearly every month that [insert holiday] is my favorite holiday so I can understand their sympathy calls and flight searches at the thought of me spending one alone. Fortunately, both seemed happy to hear that I was bribing my way into someone else’s home with four layers of sugary sunshine and the return of Matt and a visit from my sister just a few days later.

*Let’s discuss the awkwardness that is Fuller House another time

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Easter Layer Cake 

  • 1 1/2 C unsalted butter, softened (can substitute 1/2 C vegetable shortening if you want)
  • 3 C sugar
  • 5 eggs
  • 3 C flour (sifted)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 C whole milk
  • 1/2 C buttermilk
  • 2 tsp vanilla

Preheat oven to 350. Ideally this is the time to grease and flour all four of your cake pans. Oh you don’t have four cake pans? Me neither. I somehow only have three so grease and flour what you have and set aside.

In a stand mixer, whip butter until light and fluffy. Add sugar 1 cupat a time. Add eggs one at a time until each is combined.

In another bowl, whisk flour, baking powder and salt.

In a liquid measure, combine milk, buttermilk and vanilla.

Add dry ingredients into wet one cup at a time, alternatingbetween milk mixture and flour. Try not to overmix.

Place four medium bowls out on your counter. Divide batter into each bowl evenly. For me it was just under 2 cups of batter per bowl. I like to use gel food coloring as I find it’s a little more accurate. For this version, I just used my pastel set of gel colors and added them separately to each 2 cup bowl.

Once your layers are colored, pour the first two into your two baking pans andbake for 20 minutes or until a toothpick comes out clean. These layers are thin so they will cook relatively quick.

Remove from oven and let cool on rack for 5-10 minutes. Add a layer of parchment or wax paper to your rack before you flip them out of the pan to make turning easier for you when they are cool.

layer cake, easter cake, baking, pastel layer cake, rainbow layer cake, vanilla cake, dessert, Easter, birds nest cake topper, robin eggs, white layer cakeButtercream Icing

Once your second batch is out of the oven and cooling you can start on your buttercream icing. This stuff is indulgent so I usually keep it pretty thin. That being said both times I’ve made this cake I’ve had to make extra buttercream icing to get it covered so go ahead and make a bunch.

Buttercream Icing

  • 3-4 C powdered sugar (sifted)
  • 1 1/2 C unsalted butter
  • 3 tsp vanilla
  • 3-4 TBL whipping cream

Sift the powdered sugar into a large bowl. Cream butter in a stand mixer and add powdered sugar slowly so as not to go all King James on your kitchen. Add vanilla and cream and whip it until peaks form. Refrigerate it until you are ready to ice the cake.

Once your layers are cool, wrap each of them in plastic wrap and freeze them for a few minutes. this will make the icing process much easier. Do a rough ice and then finish it off with, you guess it, more buttercream.

Top it with a little toasted coconut and Cadbury mini eggs and your ready to go! layer cake, easter cake, baking, pastel layer cake, rainbow layer cake, vanilla cake, dessert, Easter, birds nest cake topper, robin eggs, white layer cakelayer cake, easter cake, baking, pastel layer cake, rainbow layer cake, vanilla cake, dessert, Easter, birds nest cake topper, robin eggs, white layer cakelayer cake, easter cake, baking, pastel layer cake, rainbow layer cake, vanilla cake, dessert, Easter, birds nest cake topper, robin eggs, white layer cake

 

on missing birthdays

I don’t hate much. In fact, I’m one of those optimists that manages to see the teeny tiny glimmers of hope in generally pretty awful people even when I’m trying not to. Current exceptions being Donald Trump and fire ants but let’s get into that once both pests are no longer affecting us, shall we?

But if I had to place ‘hate’ on one thing in my life, it would be missing birthdays. A learned behavior I’m sure, I have a really tough time not physically being there for loved one’s birthdays. OK, anyone’s birthday really. I was looking at the calendar and realized that Finn may spend his 4th birthday with a dog sitter this coming July and actually felt a pang of guilt 4 months ahead of the date for goodness sake.

Birthdays are big in my family. We’ve chatted about this in previous posts (examples here and here), specifically referring to my physiological need to be present at any and all family birthdays, something I’m trying to adapt to living a few states away now. But as each day approaches, I can’t help but feel a little FOMO (fear of missing out non-millennial readers) for “missing” another birthday.

So on this sunny March 12th spring (ok, high of 82 spring) morning, my body may be out avoiding the fire ants in the garden and possibly hitting the pool this afternoon, but my heart is back in Illinois celebrating my mom’s 65th birthday.

And yes, despite the fact that stranger’s assume she’s also my dad’s daughter sometimes, she’s 65 today!

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And based on that last photo, I’m starting to think she may care that Matt’s not there a little more than me. Geesh!

So while I can’t be there to enjoy the delicious looking birthday/St. Patrick’s day themed cake that Jake picked out for mom last night, thanks to technology I was able to sing along and watch her blow out the candles from afar.

I’m blessed to have a mom that squeals with as much excitement for scone and a cup of coffee as she does for a new sweater and cookbook, the former being what you can look forward to the next time you visit.

Happy Birthday, Mom! Here’s a photo of a cake from three years ago. We love you!

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The little things 

Do you know how I know my husband loves me? Well hopefully more reasons than I’m going to list today, but I’m a sucker for the little things so let’s focus on that today.

Disclaimer: The following interpretation is based on more than 6 years of close observation of a significant other who is the type A+ to my type A-. 

It’s not often that I get a chance to meet Matt at the gym on a workday. He prefers to go earlier in the afternoon and my work schedule limits me to short evening runs around the neighborhood and weekend mornings for maneuvering meat heads at the gym. Occasionally, our schedules overlap and I have a chance to workout at the same time. And by that I simply mean we enter the facility together and leave together with occasional winks and head nods in between. But on the rare occasion I have a chance to invade his gym time, you can almost guarantee I have not prepared a bag to make the transition. That’s where a quick text list of essentials and a thoughtful husband comes in. But not just any husband. One that will make absolutely sure you have everything you could possibly need, whether you are walking into spin class or the Tour de France.

Exhibit A:


Simple enough right? Not for the well-prepared man. Because this man I married will take no chance that I will not have enough supplies in that bag to make it through a light workout, or climb Mt. Kilimanjaro.

  • Here were yesterday’s findings:  
  • 3 pairs of underwear to choose from (because unfortunately I’ve explained in detail several times how workout underwear is different than work underwear which is different than working around the house underwear, amiright girls?)
  • Two sports bras (if you don’t know me intimately I should clarify that I clearly only need one for support)
  • Socks (great addition for the girl that typically forgets those)
  • Spandex shorts, running shorts and wunder under crops
  • Nikes
  • Blue Lulu top
  • Two pairs of headphones
  • 4 hair ties
  • Deodorant (thanks babe)
  • Snacks (nobody wants to make bad decisions in Target following a good workout)

Feeling far more prepared than If I had packed my own gym bag especially in the perspiration area, I walk out of the locker room with a smile on my face and spot Matt doing some crazy exercise across the gym wearing the male version of my exact outfit. Mind you, the outfit he just chose less than an hour earlier.

I give him a head nod. He shakes his head.

Later, I bring up the twinning scenario (one we are all too familiar with) and learn he picked out his outfit even after packing my bag. I giggle and mentally check a point in my head for times my type A+ guy pulled a type A- Sarah move.

#igotdressedfirst

A photo posted by Sarah Zalewski (@slmurphy) on

(NOTE: photos is from a previous matching gym trip)

 

 

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