Thursday, August 29, 2013
Tuesday, August 27, 2013
QUOTE OF THE DAY///
“I am not a saint, unless you think of a saint as a sinner who keeps on trying.”
― Nelson Mandela
― Nelson Mandela
Tuesday, August 13, 2013
Monday, August 12, 2013
BURBERRY.COM
JASONWU.COM
Friday, August 9, 2013
QUOTE OF THE DAY///
What we are is God's gift to us. What we become is our gift to God. ~Eleanor Powell
Thursday, August 8, 2013
Monday, August 5, 2013
SHOE OF THE DAY (GUESS WHO EDITION?)
I though it would be kinda fun for the viewers to guess the shoe game of this celebrity couple, provide your answers in the comment board....GO!!!
MEAL OF THE DAY: Tilapia with Escarole and Lemon-Pepper Oil
Ingredients
1/2 cup extra-virgin olive oil
12 ounces baby fingerling potatoes, halved, or small red-skinned potatoes, quartered
4 cloves garlic, smashed
1 head escarole (about 1 1/4 pounds), torn into pieces
Kosher salt and freshly ground pepper
1 1/4 pounds tilapia fillets, patted dry
2 sprigs fresh oregano, leaves torn
Juice of 1 lemon
Directions
Heat 1/4 cup of the olive oil in a large deep skillet with a lid over medium heat. Place the potatoes in the pan cut-side down. Add the garlic and cook until the potatoes are slightly golden and crisp, 4 to 5 minutes. Add the escarole, season with salt and pepper, then add about 1/3 cup water. Cover and steam until the escarole wilts, about 5 minutes.
Season the fish with salt and pepper; place on top of the greens in the pan and sprinkle with the oregano leaves. Cover and steam until the fish is just cooked through, about 5 more minutes.
Meanwhile, whisk the lemon juice in a bowl with the remaining 1/4 cup olive oil; season with 1 teaspoon salt and plenty of pepper.
Carefully lift the fish off the greens and transfer to rimmed plates or bowls. Distribute the greens, potatoes and pan juices around the fish. Drizzle with the lemon-pepper oil.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/tilapia-with-escarole-and-lemon-pepper-oil-recipe/index.html?oc=linkback
1/2 cup extra-virgin olive oil
12 ounces baby fingerling potatoes, halved, or small red-skinned potatoes, quartered
4 cloves garlic, smashed
1 head escarole (about 1 1/4 pounds), torn into pieces
Kosher salt and freshly ground pepper
1 1/4 pounds tilapia fillets, patted dry
2 sprigs fresh oregano, leaves torn
Juice of 1 lemon
Directions
Heat 1/4 cup of the olive oil in a large deep skillet with a lid over medium heat. Place the potatoes in the pan cut-side down. Add the garlic and cook until the potatoes are slightly golden and crisp, 4 to 5 minutes. Add the escarole, season with salt and pepper, then add about 1/3 cup water. Cover and steam until the escarole wilts, about 5 minutes.
Season the fish with salt and pepper; place on top of the greens in the pan and sprinkle with the oregano leaves. Cover and steam until the fish is just cooked through, about 5 more minutes.
Meanwhile, whisk the lemon juice in a bowl with the remaining 1/4 cup olive oil; season with 1 teaspoon salt and plenty of pepper.
Carefully lift the fish off the greens and transfer to rimmed plates or bowls. Distribute the greens, potatoes and pan juices around the fish. Drizzle with the lemon-pepper oil.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/tilapia-with-escarole-and-lemon-pepper-oil-recipe/index.html?oc=linkback
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