Looking for a fun and easy way to sport a sassy manicure?? Allow me to assist!
1. Paint your nails any color you’d like & LET THEM DRY (Lighter colors work best)
2. You will need rubbing alcohol & newspaper
3. Cut out a little section of the newspaper & place it on your nail
4. Put rubbing alcohol on a cotton ball and dab it over the newspaper
Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels; surface moisture impedes browning. Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.
Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.
Recipe Source: Fine Cooking Magazine
Recipe Source: Farmhouse Delivery
1 Butternut Squash, peeled, seeded and cut into 2″ cubes
Several handfuls of arugula or baby salad greens, washed and spun dry
1/4 c. Hazelnuts
2 oz. Manchego Cheese, shaved with a vegetable peeler
Olive Oil
Salt & Pepper
2 Tbs. Champagne or White Wine Vinegar
1 Tbs. Whole Grain Mustard
1 Large Shallot, sliced thin
Pinch of Sugar
1/3 c. Olive Oil
Toss squash with olive oil, salt and pepper. Roast at 375 for about 15-20 minutes, until caramelized and tender, stirring occasionally. Meanwhile, place hazelnuts in a small pan and place in oven with squash for about 5-10 minutes. When nuts smell fragrant and begin to color, remove from oven and place on kitchen towel. Gather them in the towel and rub until the papery skins come off. Set aside to cool. Place vinegar, mustard, shallots, and pinch of sugar in a small bowl and whisk until sugar dissolves. Add olive oil in a thin stream, whisking constantly until emulsified. Chop hazelnuts coarsely and set aside. When squash is done, remove from the oven and toss with vinaigrette. Toss arugula or baby greens separately and pile onto serving platter. Scatter roasted squash and manchego on top and serve.
For those of you who live in Austin, I highly encourage you to check out Farmhouse Delivery. Especially if you’re a big fan of local produce from local farmers, but don’t necessarily have the time to hit the farmers market on a regular basis. I signed up for their bushel delivery service mid-summer and have loved it ever since. I happen to get a bushel bi-weekly but they do offer weekly service as well should you have the need for it. There are several reasons I love this service but most of all, it’s an adventure delivered to my door every other week. They send you a picture of what you’ll be receiving in your bushel a day or so prior to delivery and at that point I start to explore new seasonal recipes that I can try to utilize all the yumminess I’m about to have in my possession. The service is moderately priced. It might be a tich more than if you were to in fact go to a farmers market, but you’re also getting the luxury of it being delivered to your door. You don’t have to be home either for the delivery as the bushel comes in a cooled bin. If you don’t live in Austin, I’m sure there are similar services available in your area. I say give it a try. If you’re like me and enjoy to cook, but prefer fresh FRESH seasonal items…this really will warm your heart. I’ve yet to try any of their meat, dairy, or other items they offer, but do in fact look with temptation when the email hits my inbox. I am sure I will at some point, but it’s always a question of where I will be on the day of delivery and I don’t like the idea of meat sitting out, even if in a cooled bin. Their list of offerings however are extensive and sound delicious. In addition they offer baked goods from local bakers, local honeys, etc. The last thing I will note is that if you receive an item in your bushel that you are not particularly a fan of, you can request to not receive said item (for me it’s Okra) and they will substitute it for whatever else may be freshly available that week.
Farmhouse Delivery “brings the farm to your door, offering local produce, meat, dairy, eggs, and local artisanal products to customers in Austin. We sell produce grown exclusively on local farms and even grow some of it ourselves! Meat and dairy products are sourced from farms within a 200 mile food shed, and artisanal products are sustainably produced here in Austin. Weekly or bi-weekly delivery is available with no delivery fee. Great for anyone interested in joining a CSA in Austin (“community supported agriculture” program), but with the added benefits of flexibility and home delivery. Use your shopping dollars to support many local farm families in Austin when you shop with Farmhouse Delivery!”
You can check out their site for more information: www.farmhousedelivery.com
Their blog also offers really yummy seasonal recipes: http://farmhousetable.wordpress.com/
I’ve always really adored tattoos, but have never been inspired ENOUGH to get one of my own. Lord knows I love them on men, and appreciate them for their artistic value, but for one reason or another I always talk myself out of the idea. Or maybe I just haven’t felt connected to anything that I want permanently inked on my body for the rest of my life. Until now…I think! While I have no intention of getting one this size, nor in this location (Don’t worry Mom & Dad) Ryan’s tattoo only encouraged me to think harder, dig deeper and really explore what I want to get. Alas…I’m pretty sure I’ve decided on the Latin phrase “Fortes Fortuna Adiuvat” which translates to “Fortune Favors The Bold”. It is a saying that really speaks to me and is a philosophy I definitely have adopted in my own life. Heck…I wouldn’t be living in Austin, TX if it weren’t for a series of bold moves on my part (literally and figurately). Now the decision of where needs to be made, but I am leaning toward the inner side of foot along the arch. I like this location for several reasons. It’s a place that can easily be covered when needed, but remains a little private even when I’m not trying to cover it up. Time will tell, but I am wanting to get one more than I ever have before.
Oh and who would I be without a shameless plug for my great band while I’m here? Check out the band Hot Chelle Rae (pronounced Hot Shell Ray). They are pop-rock-alicious and easily the sweetest group of guys I’ve had the opportunity to work with. They currently have a single at radio called “Bleed” but their album “Lovesick Electric” has several fun little numbers! It’s a happy disc, and you should add it to rotation on your iPod!
Check out their site: http://www.hotchellerae.com/
And of course if you happen to have a date in your city…go check em out! It’s well worth your time!
Bring a large pot of well-salted water to a boil. Meanwhile, put 2 Tbs. oil and the prosciutto in a large (12-inch) skillet, place over medium heat, and cook, stirring occasionally, until the prosciutto browns in places and becomes crisp, about 5 minutes. Transfer the prosciutto to a large plate lined with paper towels.
Add 1 Tbs. oil and the onion to the skillet, sprinkle with 1/2 tsp. salt, and cook, stirring occasionally, until the onion softens completely and turns light brown, about 6 minutes; add 1 or 2 Tbs. water to the skillet if the onion starts to stick or burn. Add the zucchini and corn, sprinkle with 1/4 tsp. salt, and cook, tossing occasionally, until the zucchini becomes tender, 4 to 5 minutes. Remove from the heat and stir in half the Pecorino-Romano and all the mint.
Add the penne to the pot of boiling water and cook according to the package directions. Reserve 1/2 cup of the pasta water and then drain the pasta. Add the pasta, the remaining 2 Tbs. oil, the vinegar, and 1 tsp. black pepper to the skillet with the zucchini and corn mixture. Set the skillet over medium heat and cook, stirring, for 1 minute so the pasta mixes with the vegetables. Add the reserved pasta water and stir. Serve sprinkled with the crisp prosciutto and the remaining Pecorino-Romano.
Many of you have asked me for this recipe, so I figured I’d just post it up for you all to make for yourselves. It looks harder than it really is. Give it a whirl…I promise, it’s not too hard!
The Crust:
32 Oreo Cookies, finely processed into crumbs
5 1/3 Tbl. Unsalted Butter, melted and cooled
Pinch of salt
The Crunch:
1 1/4 Cups Salted Peanuts, finely chopped, divided (for the filling, crunch and topping)
1/2 Cup Mini Chocolate chips
2 tsp. Sugar
1/2 tsp. Espresso Powder
1/4 tsp. Ground Cinnamon
Dash of Ground Nutmeg
Filling:
2 Cups Heavy Cream
1 Cups Confectioners’ Sugar, sifted
12 oz. Cream Cheese, at room temperature
1 1/2 Cups Creamy Peanut Butter
2 Tbsp. Whole Milk
Topping:
1/2 Cup Heavy Cream
4 oz. Bittersweet Chocolate, Finely Chopped
Directions:
To make the crust, preheat the oven to 350 degrees.
Butter a 9-inch springform pan and place it on a baking sheet. Combine the Oreo crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan. Freeze the crust for 10 minutes. Bake in the preheated oven for 10 minutes, then transfer to a wire rack and let cool completely before filling.
To make the crunch, in another small bowl combine 1/2 cup of the chopped peanuts, mini chocolate chips, sugar, espresso powder, cinnamon and nutmeg. Toss with a fork to mix and set aside.
To prepare the filling, in the bowl of a stand mixer fitted with the whisk attachment, whip 2 cups of the cream until it holds medium peaks. Beat in 1/4 cup of confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a separate bowl and refrigerate until needed. Wipe out (do not wash) the mixer bowl, replace the whisk with the paddle attachment, and beat the cream cheese with the remaining 1 cup of confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, whole milk, and 1/4 cup of the chopped peanuts until well combined. Using a large rubber spatula, gently stir in about 1/4 of the whipped cream just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream. Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours or overnight. Cover with plastic wrap as soon as the mousse firms.
To finish the torte, put the chopped chocolate in a heatproof bowl set over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan. Bring the 1/2 cup of cream to a full boil and remove it from heat. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and smooth. Pour the ganache over the torte, smoothing with a metal icing spatula. Scatter the remaining peanuts over the top and chill to set the topping, at least 20 min. When the ganache is firm, remove the sides of the springform pan. Refrigerate until ready to serve.
