“She’s creepy and she’s kooky – Mysterious and spooky…”

Good Morning and Happy Friday, everyone! We made it!

That photo above would be the pumpkin a group of us (and mainly one of my more talented co-workers) carved at work. It came out pretty great!

While my weekend is looking pretty busy with my friend’s wedding and some Sunday Self-Care in the works- this past week has been extraordinarily fun! Halloween was a blast, kicked off with a large potluck brunch with everyone in my office (nearly all who came in some seriously kick ass costumes!) and an impromptu Red Sox/World Series celebration while the parade was happening.

I really do love our Rolling Rallies whenever a hometown team wins a championship. It’s an absolute free-for-all and a great excuse to take a day off of work- and everyone is in such a great mood. The feeling of camaraderie is really fantastic!

Following the party, it was time to set up my Halloween decorations (and the weather both on Wednesday and yesterday was warm, sunny and lovely!) and prepare for an early evening with my niece, brother and sister-in-law. While my niece made out like a bandit with all the candy she got trick-or-treating, pizzas were prepared and AMC’s ‘Halloween’ marathon was on full-blast.

Yes, that included “Halloween III: Season of The Witch’. Such a bad film that it’s actually a classic.

As the night drew to a close, Troy and I- both still in costume- decided to catch a late night movie and stopped by a screening of ‘Bad Times at the El Royale’ which was fantastic. We both loved it. Great cast, terrific acting, awesome soundtrack- and a really interesting/unpredictable and keep-you-guessing story.

Don’t sleep on that one, guys! It’s worth a watch!

But for now I’m going to be powering through some work today (and probably heading into a little early-evening overtime with it as well) so that I can return from my weekend refreshed and as stress-free as possible this coming Monday. It’s always good to stay one step ahead of the game.

Here’s wishing you all a wonderful, warm, and fun weekend ahead! I’ll have plenty of photos to share next week from my friends’ nuptials.

It’s going to be a beautiful ceremony- but I know for a fact the reception is going to be insane.

xx

– Ashley –

Opening Day Eats: Mini Spinach-Ricotta Calzones

Good Morning and Happy Hump Day, everyone!

Being a Bostonian- it should surprise no one that I’m emotionally invested (like, unhealthily so) in our sports teams- as many people around here tend to be. But, as much as I enjoy the Bruins and the Celtics- my love and loyalty rests firmly with the Patriots, and- above all else- the Red Sox.

Opening Day for the Sox 2018 regular season is right around the corner, and to celebrate- we’re having a little impromptu party at the office with food and beverages (I’m sure we’ll be drinking harder stuff after we close for the day, though..) Not wanting to leave my co-workers hanging with limited options for snacks- I came across this mini calzone recipe that can feed 12 and requires minimum prep and a short amount of baking/cooking time- making it easy, quick and convenient to work into your schedule!

And, like most of my recipes- this one is also pretty versatile if you want to add/remove certain ingredients and fillings!

WHAT YOU’LL NEED:

  • 1 pound frozen chopped spinach, thawed and squeezed very well
  • 2 garlic cloves, minced
  • Kosher salt and freshly ground black pepper
  • 2 pounds pizza dough, equally divided into 12 pieces
  • 1½ cups ricotta cheese
  • ¾ cup grated mozzarella cheese
  • ¼ cup extra-virgin olive oil

READY? HERE’S WHAT YOU DO:

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, mix together the spinach and garlic; season with salt and pepper.
  3. Use your hands to stretch each piece of dough into a 4-inch circle. If the dough is too sticky, lightly oil your hands to make it easier to handle. Transfer the circles to the baking sheet.
  4. Spoon about 2 tablespoons ricotta into the center of each piece of dough. Top with a heaping spoonful of the spinach mixture, then sprinkle with 1 tablespoon mozzarella cheese.
  5. To close the calzones, fold the dough in half over the filling and press firmly around the edge to seal. You may have to stretch the dough slightly as you pull it over to make sure the filling is fully encased. Use a paring knife to cut small vents into the top of each calzone.
  6. Brush each calzone with olive oil and bake until the crust is golden and the filling is bubbly, 10 to 15 minutes.
  7. Cool for 5 minutes before serving.

Anything with heaping amounts of ricotta is an automatic win for me- and these calzones were no exception! They were warm, crunchy, gooey from the cheese- and surprisingly pretty filling despite being a considerably smaller size than a regular calzone!

I’m thinking the next time I whip up a batch of these, I’ll be incorporating pepperoni, sausage, and maybe some mushrooms or green peppers to mix them up a bit. I’m a sucker for mini-foods, after all!

xx

– Ashley –