Friday, February 27, 2009
Tuesday, February 24, 2009
P.S. I only do vintage fur, as I see it as a form of recycling. What is old becomes new again.
Friday, February 20, 2009
Mayflower Dress, $195.
Have a wonderful weekend my lovelies. Hope it is full of flowery, fabulous fun.
Thursday, February 19, 2009
Saturday, February 14, 2009
Friday, February 13, 2009
(Adapted from Marcella Hazan's More Classic Italian Cooking)
1 whole chicken (approx. 3 lb.)
2 medium lemons
Fresh lemon juice (1/2 cup)
Kosher or sea salt
Ground black pepper
Place rack in upper third of oven and preheat to 400 degrees. Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temp (about 15 minutes). Pat dry with paper towels. Pour lemon juice all over the chicken (inside and outside). Season with salt and pepper. Prick the whole lemons three times with a fork and place deep inside the cavity. (Tip: If lemons are hard, roll on countertop with your palm to get juices flowing.) Place the bird breast-side down on a rack in a roasting pan, lower heat to 350 degrees and bake uncovered for 15 minutes. Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more. Test for doneness—a meat thermometer inserted in the thigh should read 180 degrees, or juices should run clear when chicken is pricked with a fork. Continue baking if necessary. Let chicken cool for a few minutes before carving. Serve with juices. Serve with veggies/starch of your (his) choice.
Ed Note: I would suggest adding 10-15 additional minutes to the cooking time. Nothing says "I love you" like pink, undercooked chicken.
Recipe and pic via Glamour.
Thursday, February 12, 2009
BBQ Chicken Pizza –Time: 15-20 minutes prep, 20 minutes in oven
2 tablespoons olive oil
Butter for pizza dough
Crushed garlic spread for pizza dough (or sub garlic butter)
1/2 pound chicken tenders
2/3 cup barbecue sauce (recommended: Sweet Baby Rays)
Flour, for dusting surface
1 (13.8-ounce) package pizza dough (recommended: Pillsbury Classic)
3/4 cup shredded Gouda or crumbled Goat Cheese
1 1/2 cups shredded mozzarella
3/4 cup shredded Parmesan
1/2 medium red onion, thinly sliced (opt)
Thinly sliced mushrooms (opt)
2 Thickly sliced Roma tomatoes (opt)
3 tablespoons chopped fresh cilantro leaves
Preheat oven to 400 degrees F.
Heat oil in a large skillet over medium-high heat. Add chicken tenders and sauté until golden brown, about 12 minutes. Remove from heat. When chicken is cool enough to handle, dice chicken (yields a little over 1 cup). In a small bowl, toss chicken with 2 tablespoons barbecue sauce. Set aside.
On a floured surface, roll out dough and place on a greased sheet pan or round pizza pan. Shape to fill the sheet pan, pinching edges. Spread thin layer of butter and garlic (or garlic butter) and remaining barbecue sauce evenly over pizza dough. Sprinkle Gouda/Goat cheese, 1/2 of mozzarella, Parmesan, onions, and chicken over top. Top with slices of tomato and remaining mozzarella. Bake for 20 minutes or until cheese bubbles. Sprinkle with chopped cilantro and cut into pieces.
Leafy Salad –Time: 5 minutes
Toss Red Leaf lettuce (similar to Romaine) with thin slices of pear, pine nuts and shavings of parmesan cheese. Drizzle with balsamic or raspberry vinaigrette.
Low Country Salad –Time: 10-12 minutes
Toss mixed greens with thin slices of sweet red apple, lemon infused goat cheese (at Central Market), and barbequed cashews. Drizzle with mustard vinaigrette immediately prior to serving.
Finely chop one whole shallot. Soak in one tablespoon Chianti Red Wine Vinegar for 5-10 minutes to lessen the onion flavor. Mix equal parts olive oil and Chianti Red Wine vinegar (about 3 tablespoons each). Vigorously stir in one tablespoon spicy brown mustard. Add shallots mixture. Add pinch salt and black pepper. Add additional vinegar or olive oil to taste. Shake or vigorously stir before pouring over salad.
Molten Chocolate Cakes (serves 2) –Time: 20 minutes prep, 7 minutes in oven
You can make the batter ahead of time and refrigerate it, just increase the baking time by two minutes.
1 1/2 tablespoons butter, plus more for the ramekins
1 1/5 oz. chocolate
1 egg, plus 1 egg yolk
1/2 cup confectioners’ sugar, plus 1 teaspoon
2 1/5 tablespoons all-purpose flour
3 tablespoons crème fraîche
1/2 teaspoon vanilla (for crème fraiche)
Preheat the oven to 450°F.
Generously butter two 4 oz. ramekins.
Melt the butter and chocolate together in a small glass bowl set over a small pot of simmering water. Let it cool a bit while you whisk together the egg, egg yolk and 1/2 cup of confectioners’ sugar in a separate bowl. Whisk in the melted butter and chocolate and then the flour.
Fill the ramekins and bake for 7 minutes. The edges and top should be just set.
Meanwhile, whisk the crème fraîche together with the remaining teaspoon of confectioners’ sugar and the vanilla. (or substitute whipped crème or caramel/chocolate sauce drizzle)
Remove the cakes from the oven, let them cool for a few minutes. Invert onto dessert plates and serve each with a spoonful of crème fraîche or ice cream and caramel/chocolate sauce drizzle.
BBQ Pizza adapted from Sandra Lee. Salads by moi & roughly adapted from Central Market Cooking School class. Chocolate cake adapted from Gwennie's GOOP. Picture of adorb Kate Spade VDay ecard via Smitten.
Tuesday, February 10, 2009
Friday, February 6, 2009
I know that true love is loving someone because of their flaws, not despite them. I am honored to be loved by those that love me, and I pray that I can truly love them in return.
Lovely thought via Le Love.
Dream Catch Me, Newton Faulkner
Blindsided, Bon Iver
Wednesday, February 4, 2009
So I took this Animal Planet quiz that is supposed to help you determine the type of dog you should own based on some arcane formula that calculates ratios based upon how often you want them to bark, jump, run and play. Anyway, lo and behold, what type of pup received a 100% match?
A French bulldog of course! See babe? What have I been telling you?! Below are my top 8 matches.
And just for fun, here is a picture of the little one who greets me eagerly every time I get home. Love this little stinkbug.
Animal Planet quiz found on Pink loves Brown. Pics via AP, except for Madison. That one's mine.
Tuesday, February 3, 2009
50 years ago, today, Buddy Holly, Ritchie Valens, The Big Bopper and Roger Peterson (the pilot) died in a tragic plane crash. I first got into Buddy Holly and The Crickets when I lived in Lubbock. Charles Hardin Holley, the "pioneer of rock and roll," was from the great LBK, and there are streets and museums named in his honor in downtown. The bf is really into him too-the first tape he ever bought was a Buddy Holly record. Today let's take a minute to honor the man who inspired artists like The Beatles, Paul Simon, The Rolling Stones and Bob Dylan. Truly amazing.
Buddy Holly glasses via our visit to the Buddy Holly Center in Lubbock circa April 2007.
7. Paper bag waist skirt and layers. Love, love, love layers.
8. Yellow silk sheath. Gorgeous silhouette, but the bmaid dress is yellow. Might be too much.
What do you think? Help a sister out and leave your vote in the comments. Muchas Gracias!
P.S. If I was 12, I would totally wear this from JCrew CrewCuts: