Friday, October 25, 2013
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
Wednesday, October 23, 2013
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
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!!!
Kanye West reportedly proposed to Kim Kardashian at AT&T Park in San Francisco.
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!
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
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
I admire this duo's style.Monday, October 21, 2013
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,
― Elisabeth Elliot,
Friday, October 18, 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
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
Monday, October 14, 2013
MARK -MCNAIRYQUOTE 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
Friday, October 11, 2013
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
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
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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
― George Eliot, Daniel Deronda
Tom Ford - Fall 2013
FRONTROW - Fall 2013Wednesday, October 9, 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
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
Monday, October 7, 2013
TREND WATCH: FALL/WINTER 2013
It's my responsibility to keeps you guys enlightening on what's
supposed to and not be done in fashion, for years now Camo material have
been what's in, and I believe its going to become a continuous trend
for the fall and winter of 2013.
Friday, October 4, 2013
WWW.GQ.COM
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