May 29, 2011
Bean with bacon soup
This was sort of an on-the-fly recipe makeup. I had a sick hubby and hungry children at home. I think this turned out amazingly awesome though next time I will not add tomatoes, they changed the flavor too much for my liking.
Ingredients:
2 cans canellini beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 medium can crushed or diced tomatoes (I used half of a 28 oz can)
Quart of chicken stock or water
1/2 to 1 lb bacon, chopped (if using the pre-cooked kind microvave it until crispy and crumble/chop into small bits)
1-2 Tbsp olive oil, if using pre-cooked bacon
1 onion, chopped
3 cloves garlic, finely chopped
2 carrots, chopped
2 ribs celery, chopped
Pinch dried marjoram
Pinch dried thyme
Salt and pepper
In heavy bottomed pot cook bacon until desired crispness. Remove bacon, add onions and garlic to pot. If you are using pre-cooked bacon add your olive oil to the pot and saute in that. Cook until translucent.
Add carrots and celery, cook for a few more minutes until softened.
Add all other ingredients including bacon to pot. Turn heat up and bring to simmer. Simmer covered stirring occasionally for about an hour.
Ingredients:
2 cans canellini beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 medium can crushed or diced tomatoes (I used half of a 28 oz can)
Quart of chicken stock or water
1/2 to 1 lb bacon, chopped (if using the pre-cooked kind microvave it until crispy and crumble/chop into small bits)
1-2 Tbsp olive oil, if using pre-cooked bacon
1 onion, chopped
3 cloves garlic, finely chopped
2 carrots, chopped
2 ribs celery, chopped
Pinch dried marjoram
Pinch dried thyme
Salt and pepper
In heavy bottomed pot cook bacon until desired crispness. Remove bacon, add onions and garlic to pot. If you are using pre-cooked bacon add your olive oil to the pot and saute in that. Cook until translucent.
Add carrots and celery, cook for a few more minutes until softened.
Add all other ingredients including bacon to pot. Turn heat up and bring to simmer. Simmer covered stirring occasionally for about an hour.
May 28, 2011
Jason Wu's 2011 CND Collection
So overall, I quite like CND. I'm not a brand snob as I'm sure you've figured out, but I tend to get better wear out of the high end stuff. I have to say this collection is full of win for me. No application problems, all had pretty good staying power, granted I made it three days with each before not being able to stand it anymore, but those three days say a lot for me. My nails are lucky to make it a full day let alone three. The topcoat Anna is a bit odd, not sure if I love it or hate it. All swatches are two coats, no topcoat, natural light.
I have to admit I'm a sucker for good packaging. This is not exception. I'll probably keep these in this box for as long as possible. I love having things in their original package.
Miss Wu. This is bar none my favorite of this collection. Perfect light grey creme with secret silver micro shimmer. This dries matte, so it will need topcoat. Two coats to perfection.
Brigitte. Pinky taupe. Lovely neutral color with a slight edge. Makes me think of OPI Kreme de la Kremelin but slightly more pink. Great application.
Sophia. Mushroomy taupe. Fairly standard color nowadays, everyone has one. I like it, but I'm a sucker for taupes.
Veronica. Gorgeous ruby red jelly. This is two coats. I would probably wear it with three.
Anna over Sally Hansen Plum Luck. You can see which fingers have the topcoat. I am not sure how to feel about this. It is supposed to be TWEED texture. I can see that, but it makes me think more of a super fuzzy cashmere sweater. I like this in a weird way, but it almost drove me crazy to wear it, because it does feel textured.
Overall I love this collection and I say if you can find them, go for it! These could all be considered work appropriate so why not?
I have to admit I'm a sucker for good packaging. This is not exception. I'll probably keep these in this box for as long as possible. I love having things in their original package.
Miss Wu. This is bar none my favorite of this collection. Perfect light grey creme with secret silver micro shimmer. This dries matte, so it will need topcoat. Two coats to perfection.
Brigitte. Pinky taupe. Lovely neutral color with a slight edge. Makes me think of OPI Kreme de la Kremelin but slightly more pink. Great application.
Sophia. Mushroomy taupe. Fairly standard color nowadays, everyone has one. I like it, but I'm a sucker for taupes.
Veronica. Gorgeous ruby red jelly. This is two coats. I would probably wear it with three.
Anna over Sally Hansen Plum Luck. You can see which fingers have the topcoat. I am not sure how to feel about this. It is supposed to be TWEED texture. I can see that, but it makes me think more of a super fuzzy cashmere sweater. I like this in a weird way, but it almost drove me crazy to wear it, because it does feel textured.
Overall I love this collection and I say if you can find them, go for it! These could all be considered work appropriate so why not?
May 25, 2011
May 20, 2011
May 11, 2011
Zig Zag Braids
Easy one today! Five french braids, separated by zigzag parts! :) Easy, but cool looking. Holds up really well too! :) Get on it!
Start with one side of the head, closest to the face. Part off a section using a zigzag part. If you are unsure how to do a zigzag part, it's really easy. Take a rat tail comb and draw a zigzag along the scalp, part like you would normaly by running your finger down the end of the comb to separate. Pull your extra hair tightly off to the side so it stays out of the way and you get nice definition between braids. French braid that section, you can go all the way down or stop partway. Now section off for the next braid. I let my zigzags go wherever, but you could be careful and have them match up closely all the way around the head. Repeat this step though all 5 braids. Then I weaved them together a bit, put in an elastic, and the fishtailed the ends. If you wanted you could just do a pony, or even a regular braid at the ends. :D
Start with one side of the head, closest to the face. Part off a section using a zigzag part. If you are unsure how to do a zigzag part, it's really easy. Take a rat tail comb and draw a zigzag along the scalp, part like you would normaly by running your finger down the end of the comb to separate. Pull your extra hair tightly off to the side so it stays out of the way and you get nice definition between braids. French braid that section, you can go all the way down or stop partway. Now section off for the next braid. I let my zigzags go wherever, but you could be careful and have them match up closely all the way around the head. Repeat this step though all 5 braids. Then I weaved them together a bit, put in an elastic, and the fishtailed the ends. If you wanted you could just do a pony, or even a regular braid at the ends. :D
OPI My Private Jet
Ah how I love this polish. If I could find 5 more of this with the holo formula I would buy them all... I really would. I actually have 3 different versions of this polish, plummy brown with teal flash, plummy brown with a bit of holo, and plummy brown with crazy awesome holo. These pics are of the latter, the amazing holo. I wear this one coat over a black, so I do not run out of my precious! Onto the pics!
May 2, 2011
Rhubarb Cookies
So back to the gigantic and amazing bag of rhubarb. Cookies, fresh rhubarb, and cream cheese frosting... yes please! I usually frost these cookies, I have a family that loves frosting. Who can blame them? This go-around I decided not to frost them, and see how they liked them. Well, they still got eaten... within a few days.... so I'd say they are just as good without frosting. I like the tart bite of the rhubarb enough that I find the frosting unnecessary, but try them that way they are awesome. :) I've made these the last few years, as soon as I have rhubarb to use, and I will continue to do so. These are spring cookies to me. They are the best this time of year, because the rhubarb is so young and tender. I have however made these in the fall with the more mature stalks, and they are just as awesome. You just end up with more chunks because they don't melt into the cookies as much. Onto the recipe!
Ingredients
1 cup shortening
1 1/2 cups packed brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups finely diced fresh rhubarb (you can add more or less I like more!)
3/4 cup flaked coconut (don't be afraid of this, you don't really taste it. It's to help with the texture)
CREAM CHEESE FROSTING:
1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
3 teaspoons vanilla extract
1 cup confectioners' sugar
In a large mixing bowl, cream shortening and brown sugar. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture.
Stir in rhubarb and coconut.
Drop by tablespoonfuls 2 in. apart onto parchment paper covered or greased baking sheets.
Bake at 350 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies.
If you frost these I would store in the fridge since it's a cream cheese frosting. You could also purchase the premade frosting that is stable outside of the fridge and leave them out. If you do not frost these, just seal them in and airtight container and enjoy! :)
Ingredients
1 cup shortening
1 1/2 cups packed brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups finely diced fresh rhubarb (you can add more or less I like more!)
3/4 cup flaked coconut (don't be afraid of this, you don't really taste it. It's to help with the texture)
CREAM CHEESE FROSTING:
1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
3 teaspoons vanilla extract
1 cup confectioners' sugar
In a large mixing bowl, cream shortening and brown sugar. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture.
Stir in rhubarb and coconut.
Drop by tablespoonfuls 2 in. apart onto parchment paper covered or greased baking sheets.
Bake at 350 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies.
If you frost these I would store in the fridge since it's a cream cheese frosting. You could also purchase the premade frosting that is stable outside of the fridge and leave them out. If you do not frost these, just seal them in and airtight container and enjoy! :)
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