EmLoves: Giada Madness & Fruit Tart Toast

Sunday, April 15, 2012

Giada Madness & Fruit Tart Toast

About one year ago today, I had a celebrity encounter with my one and only, Giada.

Well, it was more like a structured book signing where two of Williams-Sonoma's finest guarded the book signing table where Giada sat and signed. I waited 3 hours for this:

Giada: Are you Emily?

Me: YES (loudly...like awkward loud)

Giada: Great.

My thoughts while she signs: Should I compliment her on how amazing she smells?? Should I ask if I can be her new assistant?? Should I just go ahead and declare my love?? Maybe I could reach over the table now and give her a big bear hug. Would that get me arrested?? IS A HUG TOO MUCH TO ASK???

Me in real life: *crickets*

It.was.awesome.

Needless to say, I still love me some Giada and have watched more Food Network reruns than I care to report. I also have a deep, unwavering love for my in-laws who surprised me with this insane basket of Giada-dom for my birthday last month.

I mean...I just...I can't....ughh, I'm just so happy.

I broke out the Farfalle, Roasted Garlic Pasta Sauce, and Herb & Lemon Dipping Sauce for tonight's dinner...in a pot...that I plopped on the table...in SO NOT Giada-style.

Hey, after 2 hours of Spin, 1 hour of BodyPump, and 1 hour at DEFINE, this girl was tired. Slapping a pot 'o' pasta on the table was all my shaky arms could manage.

For bread dipping! I threw a Pillsbury Simply French Bread in the oven and it was perfection! Super soft and doughy on the inside and cripsy on the outside. Yum.

Ok, now let's talk about breakfast because I need to mention ONE MORE food product before I let you go.

I almost always use pumpkin butter when making my yogurt toast, but I grabbed this Clearbrook Farms Strawberry Rhubard spread the other day at H&H, thinking it would make a nice alternative to my pumpkin butter.