food, fashion, finance, and sometimes flowers

Free shipping to AND from!

2010-10-07T12:28:00.000-07:00

I am vaguely familiar with this brand, but what seals the deal is free shipping.
"Why not give it a try?", is what they are telling me, yes? http://us.asos.com

Chocolate fix-easier than cookies

2010-09-20T11:49:00.000-07:00

I love a good muffin recipe. All the satisfaction of a cookie or cake, but with only 1 bowl to mess up. Here's a good one; I've made it so many times in the last couple weeks, that I set myself up with a few "mixes" of just the dry ingredients. Even easier! Just dump in a bowl, add milk, oil and egg and some vanilla, and in less than 20 minutes, you can be stuffing your face with muffins...as long as your oven is already hot. If I'd been on the ball enough, I'd have included a picture of my son with chocolate all over his face, as he likes to eat muffins top to bottom, holding them by the cup.
Chocolate Chip Muffins
From Penzey's (Rachelle Chong)

1 3/4 C AP flour
2tsp b. powder
2tsp b. soda
3/4 C sugar
1 C milk
1/3 C+2tsp veg. oil
1 egg
1tsp vanilla extract
1 C semisweet mini chips (or what you have)

400 degree oven. Line muffin tins. Mix dry ingredients (I whisk) in large bowl. Add wet ingredients and stir just until combine. Fold in 3/4 C of chips-do not overmix. Pour batter into paper cups, about 2/3 full. (I use an ice cream scoop) Sprinkle muffins with remaining chips. Bake at 400 degrees for about 20 minutes. Cool on rack and eat warm.

Back to School with a Petal Pouf

2010-09-01T12:56:00.000-07:00

I wish. Anthropologie, feel free to send me this bag as a gift for the mention. ;) Also, got my September Vogue. Now, to find some time to sit with it uninterrupted.

1st crack at quick cinnamon buns

2010-08-19T08:12:00.000-07:00

So, I'm hoping to work my way through Cook's Illustrated The New Best Recipe (over 1,000 of them) but can't seem to get away from all the baking sections. I realized I often prefer baking, since I usually don't have to go out and get anything to make something yummy. These rolls fit the bill. Start to finish-40 minutes, and would have been faster if I'd moved faster. Comment or email me if you want me to post the recipe-feeling lazy.

Love Buttah bars

2010-08-18T13:51:00.000-07:00

When making baked goods, first comes love.
Then add butter.
Success.
My husband declared after I made these, "When I say I want some cookies, I now mean these."

Blondies makes 36 (or 6, depending on the cutter)
adapted from Cook's Illustrated The New Best Recipe

1.5C unbleached all-purpose flour
1 tsp baking powder
.5 tsp salt
12 tbl (1.5 sticks) unsalted, butter, melted and cooled
1.5 packed light brown sugar
2 large eggs
1.5 tsp vanilla extract
.5C semisweet chocolate chips
.5C white chocolate chips
1 C pecans, toasted and chopped coarse

Notes: I toasted and only used .5C pecan pieces. I'm not a fan of nuts in baked goods, but the butterscotchy-ness that pecans add seemed like a good idea, so I risked it and it paid off. Feel free to leave the nuts out, too. I also love this, as I don't have to hoist out and clean the standing mixer, and I didn't have to wait for butter to soften. (Or risk messing it up by spacing out when I try to soften it in the microwave) I also spread the batter into 3 small pans, and refrigerate or freeze two of them for later fresh from the oven treats.

1. Heat oven to 350 degrees, rack in middle position.
Spray 13x9 in pan with cooking spray (I skip this) Fold two 16 in pieces of foil lengthwise so one measures 13 in wide and the other measures 9 in wide. Place foil in pan perpedicular to one another (in a cross) to line the pan. This is so you can pull out the bars and cut them neatly. Spray foil with nonstick cooking spray.

2. Whisk flour, baking powder, and salt together in medium bowl; set aside. (I sometimes mix my dry ingredients a couple days before I'm going to make these to save time, especially when doubling the recipe.)

3) Whisk melted butter and brown sugar in med. bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined. Do not overmix. Fold in semisweet and white chips and nuts, if using, and turn batter into prepared pan, smoothing top with rubber spatula.

4) Bake until top is shiny and cracked and feels firm to the touch (this was hard to guage, so I determined it was done after it stopped being shaky in the middle)22-25 minutes. Cool completely on wire rack. (or no rack and eat in about 10 minutes if you can't stand it) Remove bars from pan using the foil handles and transfer to cutting board. Cut into 1.5x2 in bars and serve.

Proud mother moment

2010-08-16T16:12:00.000-07:00

So, after what seems like weeks of burgers and fries, I am finally getting my act back together. This morning we made zucchini bread from a huge find in the garden, busted out cousin Lisa's black bean salad, and threw together some caprese pasta from some more garden booty. Wish the lunch tray looked like this every day.

Summer's first bounty

2010-08-03T21:18:00.000-07:00

For a beginning vegetable gardener, (besides tomatoes) this is really exciting! This is the first year I've planted heirloom varieties of both tomato and peppers. And the raspberries rarely make it back into the house.

Mini pizzas I feel good about

2010-07-07T13:44:00.000-07:00

Wheat bread cut with biscuit cutter (the boy helped!), homemade tomato sauce with a boost of "white puree" (see Sneaky Chef cookbook), mushrooms, fresh basil, Morningstar Farms veggie sausage (good!), and cheese. Hooray for yummy and nutritious, easy lunches from the freezer.

I'd post a pic but I already ate it.

2010-02-17T08:23:00.000-08:00

So, I've been avoiding McDonald's to save money and because I'm chubbs.
One out of two aint bad-I'm saving money with this one! McDonald's-you can keep your hashbrowns! I made a single serving with one small russet to sastify that craving, and skipped the parsley. OH, and I squeezed the potatoes of extra moisture first.

Crispy Potato Cake
Recipe courtesy Melissa D'Arabian
Prep Time:10 min
Cook Time:20 min
Level:Easy
Serves:4 servings

Ingredients
2 tablespoons vegetable oil
2 tablespoons butter
2 large russet potatoes, peeled and grated
Kosher salt and freshly ground black pepper
2 tablespoons freshly chopped parsley leaves

Directions
In a nonstick 10-inch saute pan, heat the vegetable oil and butter over medium heat. Press grated potato into pan. Season with salt and pepper. Let cook undisturbed until crisp on bottom, 8 to 10 minutes. Gently flip onto a plate and then slide other side into pan to cook. Salt and pepper second side. Cook another 5 to 10 minutes, until potato cake is cooked through and nicely browned. Cut into wedges, sprinkle with parsley and serve.

Typography is fashion

2009-12-18T12:10:00.000-08:00

o girl! I just wanted an excuse to use the G dropcap from dailydropcap.com. Enjoy!

Can green bean casserole be more exciting?

2009-11-21T12:47:00.000-08:00

Lord knows, I'm excited about it this year! I made, last week, the green bean casserole for Thanksgiving, and it was all I could do not to eat all the sauce. This sucker is a freezer to oven miracle, too! So, I of course haven't tasted it, but I'm VERY optimistic, after sampling the sauce and the topping-it had to happen.
Here it is:
Make Ahead Green Bean Casserole
Serves 10-12
The topping and casserole can be frozen separately for up to 2 months.

Topping
2 slices hearty white sandwich bread, torn into pieces (I used Pepperidge Farm)
2 tbl unsalted butter, melted
1/4 tsp salt
2 C canned fried onions (I used the whole large can)

Casserole
3 tbls unsalted butter
10 oz white mushrooms, sliced thin (I used a mandoline)
1 tsp salt
1/2 tsp pepper
6 garlic cloves, minced (now, anything over 4 and I use the jarred stuff)
1/2 tsp dried thyme
1/4 C all purpose flour
1/2 C white wine (pick one you are drinking, too, cause you'll have the whole bottle left!)
1 1/2 C low-sodium chx broth
1 1/2 C heavy cream
2 lbs. green beans, trimmed and cut into 1-inch pieces (I questioned using frozen, might try next time)
1/4 C cornstarch

1. For the topping: Pulse bread, butter, and salt in food processor until coarsely ground. Combine bread mixture and onions in bowl, transfer to zipper-lock freezer bag, and freeze.

2. For the casserole: Melt butter in large skillet over medium heat. Add mushrooms, salt, and pepper and cook until mushrooms release their liquid, about 5 min. Increase heat to med-high and cook until liquid has evaporated, about 5 min. Add garlic and thyme and cook until fragrant, about 30 sec. Stir in flour and cook until golden, about 1 min. Slowly whisk in wine, broth, cream and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until sauce is thickened, about 10 min.

3. Toss green beans with cornstarch in large bowl and transfer to 13 by 9 in. baking dish. Pour warm mushroom mixture evenly over beans. Let cool completely, wrap with plastic, cover with foil, and freeze.

4. To serve: Adjust oven rack to middle position and heat oven to 400 degrees. Remove plastic from baking dish and replace foil. Bake until sauce is bubbling and beans are tender, about 80 min., stirring beans thoroughly after 50 min. Remove foil and spread topping mixture over beans. Bake until golden brown, about 8 min. Serve.

Recipe courtesy of Cook's Country magazine

I'll let you know how it is! Let me know if you try it too.

How to get excited about chicken again

2009-09-11T10:28:00.000-07:00

Make this: (from the book cooking one on one by John Ash)
Basic roast chicken with lemon and chile glaze
1 4-5 lb roasting chicken
1 medium lemon, quartered
4 whole unpeeled garlic cloves, smashed
2-3 whole sprigs of fresh herbs, such as thyme, rosemary, or sage
3 T EVOO (thanks Rachel. oy.)
salt and pepper

Glaze
1/2 C fresh lemon juice
1/4 C honey (I was really excited to use my new honey from the Farmer's Market!)
1.5T chili powder
1/4 t cayenne
1/2 t ground coriander
1/2 t cumin
1/2 t cinnamon
Whisk together until well combined.

Preheat oven to 450. Remove giblets and neck from chx and discard or save for other use. Rinse well under cold water, pull off and discard excess lumps of fat, and pat dry. Place lemon, garlic, and herbs in cavity. Massage olive oil into skin and season generously with salt and pepper.
Set V-shaped rack in roasting pan, and place chx on it breast side up. After 20 min, begin basting with Lemon and Chili glaze. The chx will be so flavorful it won't even need pan sauce. Just serve it with pan juices. I didn't have any-they burned up! But MAN, dee-LISH. A bit smoky, so get your vent ready, but oh boy, I was thrilled with this!

who ARE these people?

2009-08-27T14:51:00.000-07:00

Whoever has leftover champagne, CLEARLY did not invite me to their party.
Pul-leease. But, makes me WANT to have some left over. :)

http://www.marthastewart.com/good-things/champagne-vinegar

Yay local Moms!

2009-08-26T10:24:00.001-07:00

I want to be friends with these gals:

http://maddysorganicmeals.com/story.htm
http://www.gagagourmet.com/html/herald_101106.php

What's a baby to do? And a mommy?

2009-08-24T15:47:00.000-07:00

I am simply amazed at what women accomplish. I struggle to get healthy meals on the table, have a clean house, a happy child and husband, and to also do things for me, whether it's work or play. How do you all DO it?!

I'm going to be asking you to share info with me in the next several months, and I need to start with a focus, so it's going to be on food. (since I'm not an accomplished housekeeper-yet) But feel free to share any housekeeping secrets you've come up with-I NEED THEM.

PLEASE share your slow cooker recipes and any tips! I've been a little disappointed with a couple of the chicken recipes I've tried, as it came out a little dry. But I did really like the Beef Barley Soup I made last week. (and busted out the breadmaker for some breadsticks)
I'll post the recipe this week-it makes 3 batches that you can throw in the freezer, and then slow cook from frozen.

I did some searches for menu planning software and templates, and it all seems to be for personal chefs. (I'm not ruling it out!) I did find a cleaning chart by Real Simple, and have TRIED to designate certain things to certain days. (like "sheets day" and "mopping floor day". "Laundry day" still eludes me) Any other products, books, tools you've created for yourself?

I just got back from the library, as I got sidetracked from the mealplanning project when I started solids with Will, and started focusing on nutrition and transitioning from milk, to babyfood, to tablefood, to family meals. Let me know what assistance your pediatrician offered or offers, because I found a big gaping hole there.

Note: I've really enjoyed the book "Cooking for baby", if you are looking for a babyfood book to start with!

Finance AND food AND Fashion?! My brain might explode.

2009-08-23T11:39:00.000-07:00

Have you seen these KOKO lunch bags?! I think I might have discovered food, fashion, and finance nirvana. Now, if I just get it in a floral print, with a grosgrain ribbon tie, I can die happy. Save money by making your lunch, be cute at the same time rather than nerdy :), AND pack a lunch you are really excited about, including dessert, and you might just make some new friends. You also might be able to splurge on whatever awaits us in the September issue of Vogue. I can't wait to pick it up!

Shortcuts at the seafood counter?

2009-08-23T11:31:00.000-07:00

A trip to Dominick's is always a treat for me, both emotionally and literally. :) First, I went to the seafood counter to check out the shrimp. I used to buy it frozen, raw, and cleaned and for whatever reason, no one is selling it that way any more. I cleaned 2 pounds of shrimp this spring, and I have to say, I didn't love it. SO, I checked out the counter, where they had deveined raw shrimp. Eureka! While the guy was packing it up, I noticed that they will marinate or dry rub any meat for you for free. This is REALLY my point! They have scampi, garden seasoning, lemon thyme, etc. So do it, and let me know what you think.

Update to "Corn you dig it?"

2009-08-05T06:32:00.000-07:00

You don't even have to shuck those things! You can stick corn DIRECTLY into the microwave and cook for 1.5 minutes per ear. Shuck and eat! (Probably need to let it cool for a bit.)

Corn you dig it?

2009-07-20T14:09:00.000-07:00

I'm always amazed when I learn about something else I can do in the microwave. You all might know this, but my mom taught me that I can make corn on the cob in the m-wave. Shuck it, wrap in plasticwrap, and m-wave for 2 minutes per ear. Great for cooking only 1-3 ears! Bliss!

anyone out there a food writer?

2009-07-13T16:04:00.001-07:00

I'd like to get to know a food writer. Lately it seems that might be getting to know myself. Stay tuned.

1st finance post?

2009-07-02T16:22:00.000-07:00

Okay. So my finance tip for today is to have a glass of wine.

THEN are you ready to call your credit card companies to:
A) ask for a lower rate
B) or WHATEVER comes to mind

I have recently found that wine makes these calls painless, gutsy and successful.

Go for it!

Chocolate fantasies

2009-04-09T10:00:00.000-07:00

My son is ten months old and we are still nursing. He's not a fan of chocolate, so I sneak pieces on occasion, but I missed all of Peppermint Mocha season, and I could really use a piece of cake from Portillo's. I also fantasize about the chocolate bar at the Peninsula hotel (I think) even though I've never been, and now I saw a picture of a chocolate laden waffle in this past Sunday's paper. Description: "Belgian Zucker Waffle, which features liquid dark chocolate, Dutch whipped cream, and Chocolade Hagel dark chocolate sprinkles" I normally wouldn't care, but my mouth was watering so much I couldn't stand it. Oh, did I mention he also doesn't like eggs? Never has, even during pregnancy. So, I never really thought much about eggs. Now, it's all I can do, not to want to make a quiche or frittata for dinner. When our nursing relationship ends, (I really am so thankful!) the first recipe on my list is a chocolate creme bruleé, eggs and all, probably with some chocolate on the side, a big mocha, and maybe a giant Coke to boot.

Salad anyone?

2009-04-06T09:06:00.001-07:00

I think I really want to try this!
http://www.marthastewart.com/article/salad-table?lnc=4ef2dc5bfca40110VgnVCM1000003d370a0aRCRD&rsc=showarchive_tv_show-archive

Who knew drive thru?

2009-03-05T08:12:00.001-08:00

I often like to see what services I can get through a drive thru. I personally think Walgreens is underusing their drive thru,(I DID ask them to get me some infant tylenol while I was picking up another prescription, why not have milk and eggs at the ready as well?) but that is another proposal I need to write.

This has become more of a goal as I travel with my young son, and begrudgingly drag the now 20 lb. car seat into the dry cleaners for the 2 minutes it takes for pick up. (and will later be actually taking him out of the seat and then strapping him back in, all for a 2 minute errand)

At any rate, I made some homemade italian beef the other night, and remembered I needed some french rolls. I questioned: can I get a loaf of bread through the Portillo's drive thru, rather than running into the grocery store for one item? It was worth a shot.

Well, the heavens opened! Not only was I able to get the bread, but they sliced it for me, and get this, it was HOT and FRESH. I couldn't resist eating a piece on the way home! For me, that was highlight of my week. Too much? Let me know what you can get out of a drive thru that I didn't think of!

Yay Giada!

2009-03-02T13:58:00.000-08:00

Giada's newest episode of "Giada at Home" on the food network is titled "Food and Fashion". She just reiforced why I love her!!! Hope to have a similar party someday. Check it out if you get the chance! And kudos to my hubs; He taped it for me when he saw it and I was asleep. Love.

Are you KIDDING me?!

2009-02-26T08:30:00.001-08:00

If I could eat a dress, it would be this. My friend Jessica is looking for a flower girl dress. I wish I had loads of cash and could buy this one for her, that is, if she liked it. But really, how could you NOT?! I can't tell you how something like this makes my day. So awesome. Oh, I need to give credit. Alice + Olivia’s new girls’ line—"After having a baby of her own, designer Stacey Bendet decided to turn her attention to the littlest of lovelies." She must have had a girl!

fave Oscar dress?

2009-02-25T12:38:00.000-08:00

I would have to go with...I don't have one! Wish I could have my hair like Kate Winslet's and not look weird-she pulled it off! Okay, I've got one. Anne Hathaway-deelish. I LOVED how the paillettes (so?) got bigger as they went down. AWESOME! I'm wearing that at my Vegas vow renewal-yeah!

my stomach is so loud lately!

2009-02-25T12:33:00.002-08:00

My stomach is making crazy noises lately. The latest paranoia it's caused is that it sounds like my son waking up from a nap. And it's me!

personal rehab

2009-02-25T12:27:00.000-08:00

I am working on my addiction to new cosmetics. I am refusing to buy anything new before I've used or determined I'm never going to use what is currently in my cabinet. REALIZATION: I realized today that for some reason, household cleansers are as addicting as a new cosmetic. I'm not sure if you all can relate. But, buying a new household cleanser (like the scrubbing bubbles thing you hang in the shower and all of a sudden, you never have to clean it again, or the new pods or whatever you pop on the side of the toilet bowl-has anyone used either of these? Do they work?) holds the promise of a clean and lovely house with none of the work, much like cellulite cream or eye cream holds the promise of youth, without all the yucky process of growing up that goes with it. I fear, I must learn to live with a less than spotless home, and learn to love the wrinkles I've earned. (How did they ALL get her in the last year?)

gonna try this

2009-02-23T10:20:00.001-08:00

Saw a recipe on Martha last week. Roasted chx breasts (bone in and skin on) on a bed of mushrooms and acorn squash...I'll let you know if and when it happens.

my life will never be the same

2009-02-20T11:37:00.000-08:00

Did you know that you can microwave chicken? Funny how in one instance, with one little bit of knowledge, my view of the world has completely changed. It is somehow less stressful, a little more exciting, and the opportunities abound that much more. I KNOW-all because I can have shredded chicken for tacos or lettuce wraps that much faster, or cubed chicken for whatever a little easier. here's the deal: put salt and pepper on both sides, microwave boneless, skinless breast 6-8 minutes, turning half way through cook time. (I microwave 2 for 4 min., flip and then 4 minutes more) I never said I wasn't easy to please.

twitter

2009-02-16T07:47:00.001-08:00

I am now on twitter! I added the widget to this blog. No one's calling me a grandma. :)

need fashion post?

2009-02-16T07:45:00.000-08:00

I kept thinking of a bunch of fashion posts, and then never did it! For the SAG awards, it's that I would have picked Holly Hunter's dress. Then the Grammy's-can't remember. So, perhaps I will get on it, and make an Oscar post. Regarding fashion, I am now on a quest for workout wear. Let me know if you have recommendations.

Spicy Parmesan Green Beans and Kale

2009-01-28T11:15:00.000-08:00

Here's the recipe I mentioned in an earlier post, from Giada's new book. Even good reheated the next day. Dare I be turning over a leftover leaf?!
6-8 servings (she makes for Thanksgiving)
3 tbls olive oil
1 med onion, sliced
1/2 lb cremini mushrooms, trimmed and quartered (I used the prewashed and sliced)
1.5 lbs green beans, trimmed and cut into 1 inch pieces (I used a bag o' frozen)
2 tsp salt
1/2 tsp freshly ground black pepper
1/4 dry white wine (+ more for drinking during cooking)
1/2 tsp red pepper flakes
1 bunch kale-1/2 lb., rinsed, stemmed, and coarsely chopped (I just chopped)
2 tbls freshly squeezed lemon juice
3 tbls finely grated parmesan cheese (I didn't measure this :))

Warm olive oil in large, heavy sauté pan over med-high heat. Add onion and cook, stirring, until translucent, about 4 min. Add mushrooms, green beans, salt and pepper and cook for 2 minutes. Add wine and continue cooking until green beans are almost tender, stirring once or twice, about 5 minutes. Add red pepper flakes and kale and continue cooking until kale has wilted, 4-5 min. Add lemon juice and parmesan. Toss to coat and serve immediately.

Enjoy!

I'm going to be a recipe tester!

2009-01-26T08:25:00.001-08:00

I signed up to be a recipe tester for Cook's Country magazine. My kind of commitment. If I can do it, great, if not, I can skip it. Will let you know what I come across, if it's good of course.

Things I want to make from scratch, just to say I did

2009-01-15T09:51:00.000-08:00

Crackers, Croissants, Pasta, the perfect biscuit, Pie Crust, Marshmallows

Tortilla anyone?

2009-01-15T09:50:00.000-08:00

This weekend I made tortilla soup from Everyday Food this month. I don't think I'll be making it again, but it did make me realize I want to find the perfect recipe for Tortilla Soup. Anyone who's got one-bring it on!

The only way to eat broccoli

2009-01-15T09:47:00.000-08:00

I made some YUMMY cheddar broccoli soup. No low fat, no half fat cheddar cheese. The real thing. With fresh garlic, fresh broccoli, full fat milk, full fat sharp cheddar. Yu-um. And as if I didn't find that yummy enough, I made some fresh bread to dip in it. They were supposed to be bread bowls. Okay it was a bread machine mix, but it was fresh-ish! At any rate, the mix said it was supposed to make 6. Next time I make it the dough will be divided into 4, as this was just large dinner rolls. At any rate, they were GOOD. So good I'm really looking forward to lunch today!

Cozy casserole

2009-01-09T09:54:00.000-08:00

Well, last night's dinner was a chicken leek and mushroom casserole. Martha. Was good. Was supposed to be an alternative to creamed soups casserole, using whole wheat bread on the bottom to soak up sauce you made to make it creamy....I've determined that any recipe made with wine is good. Oh, and especially if you also drink it while you are cooking. Another chick blogged about it...http://marthaandme.wordpress.com/

Bobby Flay/Giada

2009-01-08T14:30:00.000-08:00

My husband was kind enough to get me two cookbooks of two of my favorite chefs for Christmas. I made a recipe from each one of them for dinner on Tuesday. I am VERY impressed with myself. Grilled asian marinated pork tenderloin-fresh ginger, lemon, jalapeno, sesame oil. And on the side (from Giada), of all things, kale. I looked up kale and it is ridiculously good for you. Kale, green beans, mushrooms, onions, all sauteed with red pepper flakes, wine, garlic, fresh lemon, and finished with parmesan. ALSO good reheated. I might be turning over a new leftover leaf. Again, I hope to add pictures soon...

YUM

2009-01-08T10:42:00.000-08:00

I made some soup-sausage lentil soup. Barefoot Contessa. It's like a big, warm hug. Also tried my hand at some homemade biscuits-they need some practice. Good flavor-no fluff. I took some pictures, but despite several attempts, have not been able to successfully upload-work in progress I guess. Anyway, had to rave about this soup, as I ate it 3 days in a row, and it got better every day. And I am not, I repeat, NOT a leftovers gal. I highly recommend the soup; it makes a huge batch-good for freezing!

perhaps on a wedding bouquet?

2009-01-07T14:48:00.001-08:00

I want to figure out an application for embossed velvet ribbon. Still have velvet in the basement I had planned to emboss and never got to it, but now, ribbon, I can wrap my head around. Maybe a wedding date or name of the new couple? Monogram? Perhaps a love poem or verse. Check it out: http://www.marthastewart.com/article/monogrammed-velvet-ribbon

finance

2009-01-07T13:40:00.000-08:00

How does finance fit in? I am interested in personal finance and entrepreneurship.

sites I love: ladieswholaunch.com and carrieanddanielle.com, and I've read several of Jean Chatzky's and Suze Orman's books, among others, including a money memoir. I can't remember the title.

obsessed with ribbons

2009-01-06T11:20:00.000-08:00

My friend Jessica is getting married. (Yay! An excuse to buy Weddings magazine!) Which reminded me: I'm obsessessed with ribbon. I once went so far in researching a ribbon for another friend's wedding (thank you Jeni! Seriously, was SO fun.) that I talked to a store owner in Canada and offered to be the midwest rep for the ribbon company Vivant, out of the Netherlands....I need to revisit that. Anyway, the ribbons at my wedding were hanah silk. Amazing, dreamy, delicious. The tie-in must be FOOD? www.hanahsilk.com. I look forward to talking with Jessica about food, fashion, and flowers for her wedding. We'll leave finance out of it.

intro

2009-01-05T08:36:00.000-08:00

So, I "started" this blog on January 12 of 2005. Yes, you read it right. 200-5. Then went to write something and felt like I didn't have anything to say. Well, now that I've defined what it is that my long term obsessions are, I feel comfortable talking about them! That's not to say that some other items might not make their way onto this, like my new son, or some craft item, or compliments about a friend or family member, but what I often return to are: food, fashion, finance, and sometimes flowers...they all feed my soul.

Other things I love? Ribbons, paper, magazines, books, catalogs, writing, painting, photography, music, dogs, humor, girlfriends, psychology, Michael's, well, really, it's endless, so I need to have a rough guideline to rope in the ADD.

Read or don't read. I'll be here on occasion. Feel free to pop in.

asian

2009-01-05T08:30:00.001-08:00

I made a pork and green been stir fry last night. It was much better than I expected!
Here's the recipe: (Everyday Food June 2005)
http://www.marthastewart.com/recipe/pork-and-green-bean-stir-fry?autonomy_kw=pork%20and%20green%20bean%20stir%20fry

couple things I did/would do differently:
-put all the pork, ginger, and red pepper flakes in at the same time (salt pork first!)
-used frozen green beans and microwaved em
-rather than add water, I think you could NOT drain the green beans and just put em in there.
-served with brown rice. Mixed in a little sesame oil, chopped scallions, salt and pepper. YUM.

I should have taken a picture.
Next time I post a recipe, I'll try to remember to include a picture, so you can see the food for real, rather than styled by Martha or someone else. :)

Happy Monday!