I want to be here...lounging in my new beautiful, chiffon, purple goddess like dress, sipping champagne, smooching, and just enjoying the view with my love...
{happy weekend everyone}
Friday, July 30, 2010
Wednesday, July 28, 2010
* whisper of pink *
{always love a little pink...so girly and fun}
images: house to home, miu miu purse
Tuesday, July 27, 2010
Monday, July 26, 2010
j crew yourself...
I love the J Crew catalog...so inspiring...and adore the layering...
{although if I did as much layering as these models do, a) I would look a tad blimpy and b) I would be dead broke..}
here are some acessories that I am loving from their catalog...
(not that I can afford this $800 purse below...*sigh*)
Friday, July 23, 2010
thinking of fall...
I know...I know...don't hate me, but I ADORE Fall...seriously...
everything about it I love...
My girlfriend and I were shopping the Nordstroms Anniversary sale this weekend and found some fabulous boots for the upcoming season...
which, of course, set me into the excitement and anticipation of the Fall weather!
The chill in the air...the smells...the coziness...the snuggly clothes...the stunning colors...the amazing food...
ahhhhhhh! I can't wait!
So, in the meantime, here are some pics (not too fall-y yet...just a smidge of fall...) to tide me over :)
{the black, with red lips, cozy tights, boots...yay!}
image: simplyseductive.blogspot.com
Wednesday, July 21, 2010
touch of grey...
Loving all these fresh, beautiful rooms...with just a hint of grey...
so inspiring...
images: http://www.greige.blogspot.com/
Tuesday, July 13, 2010
showertime...
Throwing a shower for a wonderful co-worker of mine today! It is always so nice to chat and laugh with some wonderful women, sip some good wine...sample an array of wonderful foods...open some fun baby gifts and just relax and enjoy the people I work with! I wish miss christina a happy, healthy, & beautiful birth...
Friday, July 9, 2010
Wednesday, July 7, 2010
4 years...
So...my first memory of something "not quite right" with my body was on the 4th of July...4 years and 9 months (give or take) ago...we were out on the boat and I had a great time, but just couldn't seem to drink the beers like I normally could...
people were going out afterward and I remember asking Craig if we could just hit Matter of Taste, just him and I, to relax...I was soooo pooped...
not too many weeks (& 3 pregnancy tests) later, I found out I was pregnant!
So, pretty much, every 4th of July since we have been trying, reminds me of getting pregnant..
& really, I have 100% come to terms with never having another child...really, it's TOTALLY ok with me...and am 100% genuinely happy with what I have...
we recently got a sweet puppy dog (who is like another kid honestly...) and can't even imagine what it would be like with another baby in the house! (it seems soooooo long ago...)
I am happy to be a family of 3 (& a doggie)...perfectly happy.
but...I still can't help remembering all those beginning feelings of pregnancy every 4th of July...
Friday, July 2, 2010
celebration...
aaahhhh, 4th of July weekend...what a perfect weekend for a picnic on a great big comfy blanket, under the trees and sun with your family...eating a great meal and just enjoying the sights and sounds of Summer!
Menu
Rosemary Fried Chicken
Ingredients
Serves 8
• 8 chicken legs and 8 chicken thighs (about 3 1/2 pounds total)
• 2 cups low-fat buttermilk
• Coarse salt and ground pepper
• 3 cups all-purpose flour
• 2 tablespoons sweet paprika
• 1 tablespoon finely chopped fresh rosemary leaves, plus 4 sprigs
• 2 cups vegetable oil, such as safflower
Directions
1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Line one large rimmed baking sheet with aluminum foil; place a wire rack over a second rimmed baking sheet. In a large bowl, combine chicken, buttermilk, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside (or refrigerate up to 2 days).
2. In another large bowl, whisk together flour, paprika, chopped rosemary, 1 tablespoon salt, and 2 teaspoons pepper. Lift chicken from buttermilk, a few pieces at a time (allowing excess to drip off), and dredge in flour mixture (shaking off excess); transfer to foil-lined sheet. Dredge chicken in flour mixture a second time; return to sheet.
3. In a 12-inch cast-iron skillet (or a 5-quart Dutch oven), heat oil and rosemary sprigs over medium-high. When rosemary sizzles rapidly, remove and discard. In three batches, fry chicken until golden brown, 4 to 5 minutes per side; transfer to prepared rack. (If chicken browns too quickly, reduce heat.)
4. Remove foil; set a rack on that baking sheet. Transfer half the chicken to this empty rack. Bake chicken on both racks until an instant-read thermometer inserted in thickest part of a thigh registers 165, 15 to 20 minutes. Let cool 5 minutes before serving. (To store, let cool, then layer between paper towels; refrigerate up to 1 day. If desired, bring to room temperature before serving.)
From Everyday Food, June 2008
Tomato Salad with Parsley Vinaigrette
Ingredients
Serves 8
• 1/2 cup fresh parsley
• 1/3 cup olive oil
• 3 tablespoons white-wine vinegar
• 2 teaspoons Dijon mustard
• 1 small garlic clove
• Coarse salt and ground pepper
• 6 plum tomatoes, cored and quartered
Directions
1. In a blender, combine parsley, oil, vinegar, mustard, and garlic; season with salt and pepper, and blend until vinaigrette is smooth. Drizzle tomatoes with vinaigrette, and serve.
From Everyday Food, June 2008
Creamy Pasta Salad with Celery
Ingredients
Serves 8
• 1 pound medium pasta shells
• Coarse salt and ground pepper
• 1 cup light mayonnaise
• 1/3 cup fresh lemon juice
• 6 celery stalks, halved lengthwise and thinly sliced crosswise, plus 1 cup celery leaves
• 1/2 medium red onion, finely chopped
Directions
1. Cook pasta in a large pot of boiling salted water until al dente; drain and rinse under cold water to stop cooking. Set aside.
2. In a large bowl, whisk together mayonnaise and lemon juice. Add celery stalks and leaves, onion, and cooled pasta; season with salt and pepper. Toss to combine.
From Everyday Food, June 2008
Ingredients
Serves 10
• 1 1/2 cups sweetened shredded coconut
• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
• 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 3 large eggs
• 1 cup sour cream
• 1 can (20 ounces) pineapple chunks in juice, drained well
Directions
1. Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
2. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
3. Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.
From Everyday Food, June 2008
Recipe courtesy Sunny Anderson, 2008
Ingredients
2 cups water
1 cup sugar
8 cups ice
4 ounces vanilla-infused vodka, recipe follows*
1 cup fresh lemon juice
1 lemon, sliced into rings
1 lime, sliced into rings
Directions
In a small saucepan, bring water and sugar to a simmer. Cook until sugar dissolves. Remove from heat and let cool.
In a large pitcher, fill with ice. Stir in simple syrup, vodka, juice, lemon and lime slices.
Vanilla-infused Vodka:
1 liter vodka
2 vanilla beans
Split beans lengthwise and add to vodka bottle. Let infuse overnight in a cool dark place. Strain into another sterilized bottle.
Happy 4th of July!!!!!
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