Pin-o-rama Friday

Happy Friday everyone! 

This is a week I'm happy to see behind me...that's for sure! 

Thought I would share some of my favorite Pinterest finds today.  I pinned all of these this week and 

once again, Pinterest gets me all inspired to do more, cook more, craft more and (unfortunately) buy more! 

I love Boo.  I mean, how could you not???

While I would (probably) never wear this tank in public, it would make an excellent night shirt! 

via Forever 21

An easy DIY nail art tutorial from The Beauty Department just in time for Valentine's Day! 

(hint - tape is involved!)

via The Beauty Department 

This quinoa salad looks so good.  Definitely going to try to make this soon! 

It's healthy too - just 200 cals per serving.

via Eat Yourself Skinny

What.A.Great.Idea.

I have a phobia about people looking into my house at night (don't ask).

Adding curtains in my entry way seems like the perfect remedy to my paranoia   

via Jones Design Company

Last but not least, how pretty are these peonies!?!

I love simple, traditional, mono-colored arrangements. 

{was that too overt of a hint or what?} 

Click thru for image source 

More Cauliflower???

I had some left over cauliflower after making this 

 so I decided to put it to good use in another recipe I've been wanting to try!  

I promise this will be the last cauliflower recipe I post for awhile as I know a lot of people don't care for it.  I, on the other hand, could could fill up an entire Pinterest board with all the different cauliflower recipes I want to try! 

This makes a perfect snack or side.  I made a main dish out of it because it was so good :)

It's really easy to make, the most difficult part is letting it roast long enough without digging in!

Pre-heat oven to 350 degrees

Chop up 1/2 a head of cauliflower into florets in place in large bowl

Add in 2 or 3 cloves minced garlic (I like a lot of garlic so I added 3)

3 T extra virgin olive oil

1 Tbsp chili powder

1 tsp of cumin powder

Sprinkle of salt and pepper

Mix it all together and roast for 30-45 minutes or until the edges are slightly charred, 

stirring half way through. 

I didn't have a lime on hand, but a little lime juice and zest would have been the perfect topper. 

Enjoy!