Friday, October 30, 2009
Thursday, October 29, 2009
Wednesday, October 28, 2009
Tuesday, October 27, 2009
Wait. The geeky glasses?!
Four eyes never looked so good.
Monday, October 26, 2009
Friday, October 23, 2009
Obviously, she looks great with black, but I've also worn her with cobalt, camel, red, black & white stripes, etc. I've dressed her up, I've dressed her down. What can I say? She just adds a nice graphic punch to a basic top.
Thursday, October 22, 2009
- 1/2 lb. of some kind of pasta--I prefer Barilla's campanelle or cellentani because both shapes have a lot of surface area that gets nicely coated with the light sauce this recipe produces;
- 1 15 oz. can of chick peas;
- 1 15 oz. can of diced tomatoes, pre-seasoned with garlic, oregano and basil;
- 2 tsp. of capers;
- plus some olive oil (I actually use basil-infused grapeseed oil, but plain extra virgin olive oil works just fine as well), s&p, and cheese (if you so choose).
Start off by putting the pasta water on to boil as cooking the pasta takes the longest. Once the water is on, pour the can of tomatoes (do not drain off the juice--this is the basis for your sauce!) into a large skillet on medium-low heat. When the tomatoes reach a slow simmer, turn the heat to low, then add in the drained, rinsed chick peas and a pinch of sea salt and freshly ground pepper. With about two minutes left on your cooking pasta, add the two teaspoons of capers (you can certainly add more if you like!). Drain your pasta, then toss it in the pan with the simmering sauce, drizzling in about 2 tablespoons of the olive oil. Add a bit more salt & pepper to taste, then serve topped with shaved grana padano or shredded mozzarella.
Wednesday, October 21, 2009
Tuesday, October 20, 2009
Monday, October 19, 2009
Friday, October 16, 2009
- 1 pound of fresh sea scallops
- 1/4 cup Bourbon
- 1/4 cup maple syrup
- 2 tbsp. olive oil
Lightly score the tops and bottoms of the scallops with a crosshatch pattern, making sure your knife doesn't slice too deeply.
Whisk the liquids and seasonings together and pour over the scallops, letting them marinate for 15-30 minutes. Saute on a medium flame for 2-3 minutes per side. Plate them up and drizzle the pan juices over the top.
Doesn't that sound amazing?! I can't wait to hit the kitchen tomorrow. My weekend cooking agenda also includes Chicken Divan (with Quorn, of course--I'll feel guilty enough from the scallops!), homemade cranberry-raspberry relish, roasted beets and pumpkin bread. YUM!
(via Redacted Recipes)
Thursday, October 15, 2009
My newest addition is a lighted jack-o-lantern vampire (you can just make out his fangs in this picture). He's made out of a gourd, and it was love at first site. I bought him last year in Saratoga Springs, NY, and in the Twilight frenzy of last fall may have even referred to him as an Edward-o-Lantern (I know, I know...just wrong!).
Wednesday, October 14, 2009
Can you believe I passed one up a few weekends ago? What was wrong with me?! Once again, eBay saves the day. I think I need to place a bid.
- It's made with all vegetarian ingredients.
- It's super, super moisturizing, yet is very light and absorbs instantly.
- It smells a lot like chocolate.
This lotion is usually my last resort during the winter when my skin has gotten so dry that I itch constantly, but I actually bought some two days ago. This is not a good sign for things to come!
Tuesday, October 13, 2009
Monday, October 12, 2009
- are the most perfect shade of cadet blue suede, which I've found to be a versatile color in a shoe.
- have such a fun, retro vibe and are adorable with skirts/dresses, but also look great styled kind of punky with some skinny black jeans.
- have a heel that's high enough to make me feel fancy, but isn't crazy-high (an important shoe-buying factor for someone who is 5'11").
- have a rubber non-skid sole (gotta love funcationality in such a cute package!).
- make my feet feel like Minnie Mouse every time I wear them.
I don't know about you, but I don't need any more reasons than that to fall in love.