NOT FROM EDITOR:

DEAR SUPPORTERS, 

  I JUST WANTED TO TAKE THE TIME TO FIRST, THANK YOU GUYS FROM ALL OVER FOR YOUR ON-GOING SUPPORT. I ALSO WANTED TO APOLOGIZE ON THE DELAYS OF THE ARCHIVES, I'M CURRENTLY WORKING ON NEW IDEAS FOR CANDID*SWAY, FOR THE NEW YEAR, MY MISSION IS STILL TO DELIVER THE HOTTEST IN ENTERTAINMENT & FASHION AND MAKE A POSITIVE INFLUENCE.... THNX SO MUCH, ONE LOVE - V.Styles

LOOK OF THE DAY///

MEAL OF THE DAY: GRILLED FLANK STEAK AND ASPARAGUS

Ingredients

1 tablespoon salted butter, plus 1 stick slightly softened
1 shallot, minced
1 cup heavy cream
1/4 pound gorgonzola cheese,crumbled
Kosher salt and freshly ground pepper
1 1/2 pounds flank steak
2 tablespoons olive oil
1 tablespoon sugar
1/4 cup paprika
1/4 teaspoon onion powder
2 pounds large asparagus, trimmed

Directions

Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and cook until tender, about 1 minute. Add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm.

Heat a grill pan over medium heat. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5 minutes before slicing.

Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.

Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste. Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total. Reserve 4 stalks for the sushi.

Reserve a quarter of the steak for the sushi; cut the rest into -inch-thick slices. Top with the gorgonzola cream sauce, reserving about 1/2 cup for sushi, and serve with the asparagus and some barbecue butter.

Read more at: http://www.foodnetwork.com/recipes/neelys/grilled-flank-steak-with-gorgonzola-cream-sauce-and-asparagus-recipe2/index.html?oc=linkback

OPTIC OF THE DAY///

QUOTE OF THE DAY///

The problem with temptation is that you may not get another chance.”
― Laurence J. Peter

AMA 2013 (RECAP)

These are some of my favorite looks from yesterday's American Music Awards:

SHOE OF THE DAY///

Cole Hann & Prabal Gurung 

QUOTE OF THE DAY///

Every evening I turn my worries over to God.  He's going to be up all night anyway.  ~Mary C. Crowley

CANDID*SWAY'S "IG TRENDSETTER OF THE WEEK"

@stylist_jaron & @seaofshoes 

OPTIC OF THE DAY///

Vilma Gold
London, United Kingdom

LOOK OF THE DAY///

MEAL OF THE DAY:Southern Ham-And-Cheese Pie

Ingredients

10 large eggs
Pinch of cayenne pepper
3 ounces ham, chopped
6 ounces muenster cheese, grated
4 tablespoons extra-virgin olive oil
3 bunches scallions, cut into 2-inch pieces
Kosher salt and freshly ground black pepper
1 large tomato, cut into wedges
1 teaspoon white wine vinegar
1 tablespoon sugar
4 ounces mesclun greens (about 4 cups)
1/2 head escarole, torn, or 1 bunch dandelion greens, trimmed

Directions

Position a rack in the center of the oven and preheat the broiler. Whisk the eggs, 2 tablespoons water and the cayenne in a large bowl. Fold in the ham and half of the cheese.

Heat 1 tablespoon olive oil in an ovenproof 6-to-8-inch nonstick skillet over medium-high heat, swirling to coat the pan. Add the scallions, 1/4 teaspoon salt, and black pepper to taste; cook until soft, 4 to 5 minutes. Reduce the heat to medium low, pour in the egg mixture and stir gently with a rubber spatula to distribute the fillings. Cook until the bottom is just set, about 4 minutes. Sprinkle the remaining cheese on top, transfer to the oven and bake until puffed and golden, about 10 minutes. Let stand while you prepare the salad.

Season the tomato with salt and black pepper and toss with the vinegar, sugar and the remaining 3 tablespoons olive oil in a bowl. Add the greens and toss. Slice the pie and serve with the salad.

Read more at: http://www.foodnetwork.com/recipes/southern-ham-and-cheese-pie-recipe/index.html?oc=linkback

CONGRATS KANYE & KIM!!!

I just wanted to take the time to congratulate Kanye and Kim Kardashian on their engagement, may GOD bless your union.

Kanye West reportedly proposed to Kim Kardashian at AT&T Park in San Francisco.

Read more: http://www.nydailynews.com/entertainment/gossip/kanye-west-engaged-kim-kardashian-article-1.1492461#ixzz2iZLO8DgC

CANDID*SWAY'S NEW READ: "CAN YOU STAND TO BE BLESSED"

Everyone should know by now that I love all of Bishop T.D. Jakes books, this man never cease to inspire me on many levels, mentally and spiritually. I'm currently reading this book, he gives insight on how we can remain at peace and still appreciate our blessings we have and ones to come while still dealing with the unfortunate events that take place in our life. Check it out!

 

www.amazon.com

FEMALE FASHION///

 
Tom Ford- S'14

OPTIC OF THE DAY///

from the Harmon Foundation

MEN FASHION/// FALL 2013

QUOTE OF THE DAY///

So, be silent, my child, and in time you will see,
that the greatest of gifts is to truly know Me.
And though oft My answers seem terribly late,
My most precious answer of all is still… “Wait.” -Uknown

LOOK OF THE DAY///

I admire this duo's style.

CANDID*SWAY'S "IG BEAUTY OF THE WEEK"///

@gab_a

 

Cle, OH - Med Student

THE EDITOR'S LOOK OF THE DAY!

  Today I took advantage of this Fall weather by pairing the appropriate colors for this season, like I shared in a previous archives,  this Fall, you will see a lot of burgundy/wine colors in fashion

QUOTE OF THE DAY///

“Does it make sense to pray for guidance about the future if we are not obeying in the thing that lies before us today? How many momentous events in Scripture depended on one person's seemingly small act of obedience! Rest assured: Do what God tells you to do now, and, depend upon it, you will be shown what to do next.”
― Elisabeth Elliot,

OPTIC OF THE DAY///

FALL 2013: SCARFS

ITS THAT TIME OF YEAR AGAIN.

CANDID*SWAY'S "IG TRENDSETTER OF THE WEEK"///

 

@robynhoodvintage & @rafamos13

MEN FASHION/// FALL 2013

 

AlexanderWang-Fall 2013

FEMALE FASHION/// FALL 2013

Alexander Wang-Fall 2013

MEAL OF THE DAY: Chinese Beef With Broccoli

Ingredients

2 tablespoons cornstarch
4 tablespoons soy sauce
2 teaspoons sugar
5 tablespoons peanut oil
1 pound flank steak, thinly sliced against the grain
1 tablespoon oyster sauce
1 1/4 cups low-sodium chicken broth
4 thin slices peeled ginger
1 head broccoli, cut into florets
1 large onion, halved and sliced 1/2 inch thick
3 plum tomatoes, quartered lengthwise
2 cloves garlic, minced
Cooked white rice, for serving (optional)

Directions

Whisk 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1 teaspoon sugar and 1 tablespoon peanut oil in a large bowl. Add the steak and toss to coat; refrigerate until ready to cook.

Whisk the remaining 1 tablespoon each cornstarch and soy sauce, the oyster sauce and chicken broth in a small bowl; set aside.

Heat 1 tablespoon peanut oil in a large skillet over high heat. Add the ginger, broccoli and the remaining 1 teaspoon sugar and stir-fry 3 to 4 minutes; transfer to a plate. Heat 1 more tablespoon peanut oil in the skillet, add the onion and stir-fry 2 to 3 minutes. Add the tomatoes and cook, turning gently, 2 minutes. Transfer the onion and tomatoes to the plate with the broccoli.

Reduce the heat to medium high; add the remaining 2 tablespoons peanut oil to the skillet. Add the garlic and steak and stir-fry 1 minute. Whisk the sauce mixture, then add to the skillet and simmer 1 minute. Return the vegetables to the skillet; cook until the meat is cooked through, 3 to 4 minutes. Serve with rice, if desired.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chinese-beef-with-broccoli-recipe/index.html?oc=linkback

OPTIC OF THE DAY///

 

Artist Unknown (found on mymodernmet.com)

SHOE OF THE DAY///

Balenciaga

QUOTE OF THE DAY///

“I do not think there is any other quality so essential to success of any kind as the quality of perseverance. It overcomes almost everything, even nature.”

CANDID*SWAY'S "IG BEAUTY OF THE WEEK"///

@karruche

 

Model- LA, Cali

MEN FASHION///FALL 2013

MARK -MCNAIRY

QUOTE OF THE DAY///

Count your blessings. Once you realize how valuable you are and how much you have going for you, the smiles will return, the sun will break out, the music will play, and you will finally be able to move forward the life that God intended for you with grace, strength, courage, and confidence. Og Mandino

OPTIC OF THE DAY///

Contemporary Art Centre (Exhibitor) in Vilnius (Lithuania)

MEAL OF THE DAY: Chicken Piccata

 

 

Ingredients

1/4 cup olive oil
2 large eggs
1/2 cup all-purpose flour
1/2 cup grated Parmesan
1 pound thinly sliced or pounded boneless skinless chicken breasts
6 tablespoons butter
1 clove garlic, minced
1 cup chicken broth
One 3 1/2-ounce jar capers, rinsed and drained
1 1/2 tablespoons white wine vinegar
1 tablespoon or more fresh lemon juice
2 tablespoons chopped fresh parsley

Directions

Heat the olive oil on the stovetop in a large skillet over medium heat.

Beat the eggs in a shallow bowl. In a separate dish, mix the flour and Parmesan. Dredge the chicken pieces in the eggs and then in the flour-cheese mixture.

Add 2 tablespoons of the butter to the heated olive oil, and when the butter melts, add the floured chicken breasts. Cook until browned, 3 to 4 minutes on each side. Transfer the chicken to a platter and set aside. Cook your chicken in batches if they don't all fit comfortably in the pan.

Add the remaining 4 tablespoons of butter and the garlic to the skillet drippings. Saute the garlic for 30 seconds, being careful not to burn it. Add the chicken broth and capers to the skillet, stirring to mix. Cook the liquid over medium-low heat until reduced by half, 3 to 5 minutes. Add the vinegar and lemon juice and heat through.

Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/chicken-piccata-recipe/index.html?oc=linkback

CANDID*SWAY'S "IG TRENDSETTER" OF THE WEEK///

 

@makeupartistpaige & @mpnupe3

Cle, OH

QUOTE OF THE DAY///

“No evil dooms us hopelessly except the evil we love, and desire to continue in, and make no effort to escape from. ”
― George Eliot, Daniel Deronda

OPTIC OF THE DAY///

LOOK OF THE DAY///

Tom Ford - Fall 2013

FRONTROW - Fall 2013

CANDID*SWAY'S IG "BEAUTY OF THE WEEK"///

@dear_summer

                          

 

CLE, OH - Make-up Artist

MEN FASHION///FALL 2013

MEAL OF THE DAY: Grilled Lamb Chops With Mint

Ingredients

1/3 cup extra-virgin olive oil
1/2 cup packed fresh mint leaves, chopped, plus more for sprinkling
1/4 teaspoon red pepper flakes
Sea salt
12 small rib lamb chops (about 2 1/3 pounds)
2 cloves garlic, smashed                                           

Directions

Preheat a grill to medium high. Mix the olive oil, mint, red pepper flakes, and salt to taste in a bowl. Rub the lamb chops all over with the garlic. Transfer a few tablespoons of the mint oil to a small bowl and brush on the chops.

Grill the chops until charred, 3 to 4 minutes per side. (Press the middle of a chop with your finger: It should be slightly firm with a little give for medium-rare doneness.) Transfer to a platter and brush with some of the remaining mint oil. Sprinkle with mint and serve with more mint oil.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-lamb-chops-with-mint-recipe/index.html?oc=linkback

QUOTE OF THE DAY///

It took me a long time not to judge myself through someone else's eyes.  ~Sally Field

WOMEN FASHION///FALL 2013

OPTIC OF THE DAY///