this weekend we took a quick trip to athens (possible future home #1) and atlanta… and I have to say…

i don’t particularly care for athens. now, bear in mind that i had been there before, but chad and i had just gone through to see the college. aside from the college (we were trying to find things to do that weren’t college-related), there were mostly bars. there is the microbrewery restaurant and a couple of cute shops (though boutique clothing is just not my thing… not when it’s all the stores you have).

then onto atlanta, where we promptly got lost in buckhead for an hour and a half (though chad has family there and he knew their exit, IN BUCKHEAD, so I have no clue how that happened) until we happened upon the mall we were looking for and Trader Joe’s, our mandatory stop whenever we go to ATL (it seems a little crazy, but we love it).

In fact, we love everything about TJ’s. Their cheap yet quality food, the size of the store, the fact that you’ll never find a box of lucky charms or fake mashed potatoes there… haha. to people who hardly ever get to shop at TJs (seriously… I think we’ve been there 4 times in the last six months? That is NOT often) it is like heaven.

so yeah… drinkin’ that 2 and three quarters buck chuck (that’s what the sign said) and lovin how delicious dinner turned out (shrimp and grits, garlic sauteed spinach)… so I have to share my spinach recipe that i’ve finally perfected!

Garlic Sauteed Spinach (serves 4)

1 1/2 tbsp olive oil

1 tsp white wine (I used a riesling that has gone dry in my fridge, but pinot would have been better)

2 medium/large cloves of garlic, roughly chopped

1-2 tsp onion, minced (unless you like more, or you like it bigger)

pepper, salt

2 cups fresh baby spinach

small pat (less than a tbsp) of butter

Directions:

Heat up oil and wine at the same time. Once they sizzle, throw in the onion and garlic and cook until the garlic is toasted (gets a golden brown flavor). Once it’s toasted, put in the spinach in batches (probably about three or four). Around batch two, throw in the butter (you can use more or less–the little bit of butter flavor takes the edge off of the olive oil flavor, which can make the greens taste bitter). Sprinkle salt and pepper to your liking on top.

Serve hot! The sauteing should only take like 4 minutes, tops. I waited until they were just wilted, and served. Optional toppings include parmesan (freshly grated), lemon juice or 1 tsp bacon bits (throw in while still in the pan).

Ok, good luck everyone! And blogroll–update, suckers!

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