I said I'd try it and so I did! Here's my very own fun manicure. What do you think?
I swear making this will make your husband want to propose to you all over again! This dish is that good! The credit goes to Laurelhurst Market. Husband and I ate there quite a while back and he ordered the most tender, delicious short ribs either of us had ever tasted. Just so happens Laurelhurst Market doubles as a butcher shop. So I went there (where else would I go after experiencing their short ribs???) to buy my very own short ribs and get a little advice on how to cook them. Well the guys behind the counter were super nice and helpful, and when I asked for help on how to best cook them they directed me to the back of the restaurant to speak with the chef! She told me exactly how to cook the ribs and what I should use and let me tell you, I was very happy with how they turned out! So now I'd like to share with you what she shared with me.
Braised Short Ribs with Goat Cheese Mashed Potatoes
- Beef Short Ribs (I was cooking for two, so I used two)
- Beef Stock
- Balsamic Vinegar
- Port Wine
- 1 Fennel bulb
- 1 white onion
- Prunes (I used about 8)
- 1 clove of Garlic
- 1 Orange
- Herbs ( I used rosemary, thyme and oregano)
- Olive Oil
- Yukon Gold Potatoes (I use 2 potatoes per person)
- about 4 ounces of herbed goat cheese
- 1 stick of butter
- 1/4 cup of milk
Pre-heat the oven to 350 degrees. Heat up 2 to 3 tbsp of olive oil in a large dutch oven on the stove top over medium high. Pat the short ribs dry and season heavily with salt and pepper. Brown the short ribs in the olive oil on all sides. (a couple minutes per side) Don't be afraid of getting those ribs super brown! Even if they are a little black on the edges that's good! While the ribs are cooking on the stove top, rough chop the onion, fennel and garlic. Also, quarter the orange and measure out about a cup of stock. Once the ribs are caramelized add in the fennel, onion and garlic and prunes. Pour in the stock and add about another cup of Port. I eyeballed it all. (the chef was very vague when it came to measurements) Trow in a few good, strong dashes of balsamic vinegar.(again, I eyeballed it. If I had to guess I'd say 2-3 tbsp) Squeeze the juice from the orange in and then toss in the orange peel. Last but not least add in the herbs. (I put them in whole, no need to chop!) Give it all one good stir and put the lid on and place in the oven. Let cook for 2-2 1/2 hours.
For the mashed potatoes you want to peel and halve them and boil for 15 to 20 minutes. When they are done boiling mash them in a bowl with the goat cheese, butter and milk. If you're really feeling ambitious go ahead and whip them with an electric mixer! I served everything up with a tossed green salad. (you know, to keep things healthy.) Enjoy!
Growing up my favorite film was Cinderella. Today the film still holds steady in my top 10. So I guess it just goes to reason that one of my favorite things is a pretty ball gown. If you put together a pretty ball gown, an intense smokey eye and Gwen Stefani singing a catchy pop number I'm in heaven. Hence, my love of the Early Winter music video.
for your viewing pleasure...
There is not a whole lot that spray paint can't fix and/or improve. But I never would have thought of it for these awesome DIY projects! Everybody loves a good branch/twig inspired jewelry/jewelry organizer/table centerpiece. The only thing better is a branch/twig inspired GOLD jewelry/jewelry organizer/table centerpiece. I found the instructions here and here. But really, they're pretty self-explanatory.
The bracelets look a little more complicated, but still relatively easy...
Hats are the best. They're fashionable and functional. Who could ask for more? Hats have been my savior on more than one bad hair day. (in fact, if you ever see me with a hat on there's a 99.9% chance I didn't have time to do my hair that day) Right now I'm loving a 70's vibe kinda hat.
I like to keep my readers up-to-date. And so I feel it's my duty to inform you that the apartment Holly Golightly lives in, in the movie Breakfast at Tiffany's, is on the market. It's listed at a cool 5.85 million. I say that's a small price to pay for the most awesome apartment ever! (if you have 5.85 million to spare)
Never have I paid more than $20 on sunglasses. Reasons include but are not limited to: 1) I will inevitably break and or loose them 2) I'm broke So, it's not like I'm going to run out to my nearest department store and snatch these up, but I am tempted. I mean, these are beautiful. Am I right? Or am I right?
I once house-sat for a woman who had a bathroom bigger than her master bedroom. And her master bedroom was huge. It might seem over the top, but actually I think she was on to something. Her bathroom could have used a little updating but she was on the right track by devoting so much attention to it. Personally, the bathroom is my favorite room. (insert toilet joke here) If a bathroom is done right it's a place for getting clean and getting relaxed. Here are a few of the bathrooms I dream about...
pictures c/o house beautiful, elle decor and design sponge
These are a delight! Found the recipe here. I followed the recipe exactly and I found them quite yummy! Don't be light handed with the old bay or hot sauce. Make these if you want to impress your friends, or at the very least, feed them good food.
Crab Stuffed Mushrooms
- About 12 baby bell mushrooms or button mushrooms
- Extra Virgin Olive Oil, salt and pepper
- 8 oz crab meat
- 2-3 tbsp diced red pepper
- 2-3 tbsp chopped chives
- 1 egg
- 1 tsp mustard
- 2 tsp old bay seasoning (use more if you'd like)
- 1/4 cup panko bread crumbs
- 1/2 tsp salt
- splash hot sauce and fresh ground pepper
- 1/2 C. greek yogurt
- 2-3 tbsp mayo
- 1 tbsp horseradish (or more if you want more of a kick)
- fresh cracked pepper
- hot sauce to taste. (i think it can use quite a bit!)
This is a recipe from Real Simple. I was attracted to this recipe not just because it looked delicious, but because it looked super easy! Check and Check! I sized down the recipe by using 1 cup of rice and 1 and 3/4 cup liquid (1 cup chicken broth and 3/4 cup coconut milk, along with lime juice) and 2 chicken breasts and kept everything else the same. I'm guessing it was my modification that made the cooking time not long enough. I had to keep it in the oven for an extra 25 minutes. Other than that little hiccup I can tell you it was very easy and super yummy! Gonna be a regular at my place!
- Heat oven to 325° F. Lightly coat a 13-by-9-inch baking dish with vegetable cooking spray. Sprinkle the chicken breasts with the garlic, cayenne, and lime zest; set aside.
- Place the rice in the baking dish. Combine the chicken stock, coconut milk, cilantro, salt, and lime juice and pour onto the rice. Arrange the chicken on top of the rice. Cover with foil and bake 25 to 30 minutes or until the rice is tender and the chicken is cooked through.
- Remove the foil, sprinkle the coconut on top, and cook 5 minutes more or until the coconut is browned.
Well another year has come and gone. It's hard to believe 2012 is upon us already. Time does fly. Sometimes it seems at light speed. These last two weeks were busy for me as I'm sure they were for everyone! I almost forgot to post lip gloss of the month! I guess I could be epic and make it the lip gloss of the year, but that just seems overkill. Plus, next week I'll be loving a new gloss. Until then I'll be putting on my Bobbi Brown's Hollywood Red. (Laura Mercier used to make the most amazing red gloss called Rio Red and this is the closest I can find to it. It's no rio red, but it's still pretty killer!)