Holy cow you guys. Moving is rough!
You would think since we are literally moving down one flight of stairs within a triplex, things would be simple but alas, they are not.
Luckily we have tall friends to carry our sofa and mattresses for us (Thanks Gavaza sisters!). Those dressers, TVs and desks will getchya good though.
Saying I’m sore would be the understatement of the century. We are both thoroughly drained and my back will most likely never be the same.
Chris (our loyal mover who has been through the thick and thin of approximately 5 moves with us) was out of commission all week due to an ear injury…yes, I said ear. He so kindly hung curtains and pictures for us though.
Here is the official goodbye to our 1st ever Little Yellow Kitchen that inspired our blog! We must move on to a slightly larger but still a Little and Yellow Kitchen.
You housed many wonderful memories and will be greatly missed (sort of)…
Let’s take a short trip down
memory LYK #1 lane.
And last but not least, how to cut an onion without crying…
There were some great times in that little place.
We are just about done organizing the new place and can I just say, the new LYK is fab.u.lous.
It’s still fairly little and still as yellow as these eggs, but the layout has changed our cooking world for the better.
The oven actually has a timer and thermometer on it…what a concept!
The refrigerator is large enough to comfortably house our absurd amount of food.
The cabinets are cuter.
And the counter space has nearly doubled (which isn’t saying much, but we’re thrilled)!
Need I go on? We are beyond excited to utilize this new space.
Before the move and all that ensued on Saturday morning, I fed the team a fresh Caprese Frittata! The freshest frittata I’ve ever indulged in actually.
It’s simple, yet divine. We usually load our egg scrambles and frittatas with veggies and more but this time I kept it light and loved it.
Fresh mozzarella and basil are key while red ripe tomatoes, straight off of the vine, provide a fantastic array of color and flavor.
You need this, it’s superb.
Fresh Caprese Frittata
1 vine-ripened tomato, sliced 1/4 inch thick
4 ounces fresh mozzarella, sliced
1/2 cup fresh basil, cut into ribbons (plus more for garnish)
4 tablespoons half n’ half or milk
Salt and pepper, 1/2 teaspoon each
Whisk together half and half, eggs, basil, salt and pepper. Pour into a large cast iron (or other oven proof) skillet. Let cook for about 7 minutes or until the edges are cooked through. Top with mozzarella cheese and tomato slices place skillet under broiler for 5-6 more minutes, until it is golden brown and bubbly. If it starts browning too much and is not yet cooked through, cover it with foil and cook for a few more minutes.
From the Little Yellow Kitchen,