As much as I adore my bangs and shorter do, I have not been able to do much in the way of styling. This was my first successful curling attempt. How did I achieve said curls, you might ask. Well, I blow-dried my bangs first, and then let the rest of my tresses air dry. Then, I used some of Oribe’s dry texturizing spray (all over). After that, I piled half my hair on top of my head, using a clip, and went to town with a newly acquired spiral curling iron. I used one inch segments (minus a few un-cooperative strands), and worked my way all around, then repeated the process with the remainder of my hair. Finally, I brushed out the Shirley Temple curls with a paddle brush, and used a bit of hairspray (for volume). Viola!
My lovely friend Alli snapped these pix (via iPhone) after a cheese & wine tasting last weekend. In honor of the Super Bowl, the guys at Cheese Please made a “manly” selection. Per usual, I liked the Manchego best, but the “Humboldt Fog” (produced by a NorCal stoner) was pretty tasty.
So, I survived the flu, and made it to The Big Easy for an amazing wedding weekend at the Roosevelt. I wasn’t sure this would happen.
I got a jingle bell. Tis the season…
On the day of my departure, I got a wild hair, and decided to introduce one of my gal pals to Commander’s Palace. Initially, we were dressed for a long(ish) car ride (think Lululemon spandex pants & cotton), but quickly changed for a fine dining experience. Thank goodness I recalled the restaurant’s strict dress code at the last minute. Shockingly, jeans are now acceptable (as long as they don’t have holes). What you see here is the best I could do under the circumstances (packed bags): skinnies, wingtips, a boucle jacket, and a silk scarf to hide the tee underneath.
I chose Commander’s for the food, and for the fact that it’s situated across the street from one of the most morbidly romantic cemeteries in the city. I try to think of John Keats, and Ian Curtis lyrics as I aimlessly meander through its labyrinthine layout.
Do you ever wonder why people leave silk (or plastic) flowers at gravesides— it’s such a strange juxtaposition, especially for a graveyard in the Garden District. Still, there’s an element of beauty, and I thought I’d share some of it with you. Please enjoy the faux flower porn.
Smile. Monday is almost over.
I’m a sucker for sweater dresses (and sweaters that look like dresses).
Preppy Metal. #loves
Meet Deech, one of the most entertaining, wily, and witty souls I know. As we were getting ready to dine at an old Atlanta haunt, he decided that we should match. He also agreed to pose for the blog.
Two summers ago, Nylon encouraged me to buy yellow eyeliner (slash eye shadow). I feared looking clownish (or ill) at first, but after some experimentation, it has become a cosmetic darling. Note: when it comes to color, think minimalism. For this look, I used two coats of mascara (top & bottom), bronzer, and a light red gloss.
“Come play with us, Danny”—The Shining
Deech, and I share a passion for pop culture particularly music, films, fashion (and home décor) from the 60’s & 70’s (and 80’s). We’re also a wee bit macabre; hence, the Grady twin recreation. By the by, I am so, so jealous of anyone who’s gotten to see the Kubrick exhibit at the LACMA. I hear it’s positively brilliant!
I wanna talk about Brooklyn for a bit (cause that is where these pix were taken). This was my first journey to said borough; let’s just say that it was not what I expected… at all. First, cabs are scarce. Now, I currently reside in an area where most people don’t employ taxi services (they just drive while hammered drunk), but still, Williamsburg isn’t that far from Manhattan. Second, I’m glad I wore flats because I did an awful lot of walking… in circles, following directions, and, or following the GPS on my “smart” phone. Then, there was the whole hipster thing. So. Many. Memes.
After having an amazing Italian lunch at a little joint called Aurora (hot waiters; tasty house wine), some shopping at Beacon’s Closet, and qt with one of my favorite college buddies, her hubby, and her pretty little nugget, I got over the hipter-shoe-cab thing.
FYI, this was the first time I’ve attempted a “top knot” since I lopped my locks off. I think I might need to invest in one of those donut bun thingies if I want more volume (which, I do).
The cloud coverage after Friday’s rainfall was a spectacular sight.
So it began…
That’s me… with Jordan Catalano… I mean Jared Leto… and we’re sporting similar hats… OMG!!! Do I look elated? Cause I was (am). Not gonna lie, the guy seemed a bit odd (he’s wearing gloves), but I care not. It was Jordan freakin’ Catalano. By the by, his date (slash girlfriend, slash whatever) had never seen (or heard of) My So Called Life. I pity the fool.
The group. These kids rock. I cannot wait for our next wild and crazy adventure together.
After browsing through dozens, and dozens of festival pix, I realized that I didn’t spy too many female celebs, models, style mavens, etc. I did notice the boys (errr, men). Oh, did I notice the boys. Quite frankly, they were hard to miss. Seriously, I have never been surrounded by so many tall (6’ and over folks), studly dudes in my life. Now, I ran into my fair share of male actors whilst residing in LA, but they were always (always, always) disappointingly short.
Tall Hotties Hangin’ in the VIP Area:
Kellan Lutz (yeah, he might be a Twilight douche, but he’s a good lookin’ Twilight douche)
Cory Monteith (geeky, Gleeky rather, but super cute)
A recently rehabbed Gerard Butler (yum)
Josh Duhamel (accompanied by a very filled Fergie) &
Joe Manganiello (the sexiest creature I have ever seen in the flesh. I almost choked on a kimchi quesadilla upon seeing him. I kid you not)
Yes, I am holding a ciggie. Don’t judge. It’s not something I do on the regular.
So you know, I didn’t fly across the country to rate festival attire, and to leer at men. I went for the music, and the music was good. Per usual.
Best performances (in a particular order):
Miike Snow (so cool)
The Black Keys (I don’t think they could put on a bad show if they tried)
The Rapture (surprisingly good, and super fun)
David Guetta (jolliest DJ on the planet)
Justice (I spent part of the show in line for Kogi, but I could hear just fine, and what I heard was awesome)
Gotye (I believe that half the audience downloaded “Somebody That I Used to Know,” and forgot to listen to the rest of a really good album… so they left, disappointed (even though Kimbra was there). I was not one of those people. First of all, it was Gotye… unplugged. As my dear friend Angela so eloquently stated, “He is a man of many instruments.” The guy sang while playing the drums, the xylophone, some bells, and messed around with DJ equipment. Badass)
Kaskade (he never fails to put “fire in my new shoes,” and a giant grin on my face. Love him)
Snoop & Dre (and Eminem, Wiz Khalifa, 50 Cent, and Tupac’s now-famous hologram). Originally, the plan was to see AVICII, but once all the special guest rumors started circulating on the Interweb, we couldn’t pass up on ole Snopp diggity Dogg, and Dr. Dre. You should have seen the clouds of smoke rising from the crowd. Lolz.
Swedish House Mafia (they get “best in show” this year. It was un-fucking-believable. I have never jumped, and danced that aggressively in my life. AND the stage/props/lighting. Wow. Just wow. See above & below images)
**I kind of regret missing Florence + the Machine, but I ran out of mojo on day three, and I just couldn’t force myself to walk that far**
While searching for an easy, comforting pasta dish, I came across the following recipe. Sure, it’s loaded with fat, and carbs (moderation, right?), but it is super tasty, and very filling (not heavy). The cauliflower, a veggie I enjoy, but rarely employ, compliments the sausage quite nicely.
12 ounces spaghetti
3 tablespoons extra-virgin olive oil, plus more for drizzling
12 ounces sweet Italian turkey sausage, casings removed
6 cloves garlic, sliced
1 small head cauliflower, broken into small florets
1 bunch scallions, chopped
1 cup grated pecorino Romano or parmesan cheese
Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 2 cups cooking water, then drain.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, 4 to 5 minutes. Clear a space in the pan, add the garlic and cook until just golden, 2 to 3 minutes. Add the cauliflower and cook until the edges are browned, about 2 minutes. Add 1 cup of the reserved cooking water, cover and reduce the heat to medium. Cook until the cauliflower is tender, about 8 more minutes. Uncover and boil over high heat until the liquid is almost evaporated, about 2 more minutes. (Note: my favorite skillet does not have a lid, so I prepared this delicious concoction, uncovered)
Add the spaghetti to the skillet along with the scallions. Drizzle with olive oil and season with salt. Toss for a minute or two to wilt the scallions and coat the pasta with the sauce, adding up to 1 cup cooking water, if needed, to loosen. Remove from the heat, sprinkle with the cheese and toss. Divide among shallow bowls and drizzle with more olive oil, if desired.
Recipe c/o Food Network Magazine; Image c/o foodnetwork.com
3 carrots, chopped
3 ribs of celery, chopped
1 onion, chopped
3 garlic cloves, pressed
8 cups water or vegetable broth
2 cups lentils, rinsed
1 tsp. dried thyme
Add all ingredients to a slow cooker. Choose a low setting if you plan to let it simmer all day; choose a high setting if you start around lunchtime.
About 10 minutes before serving, add:
1 ½ tsp. balsamic vinegar
2 tsp. salt
1 tsp. ground pepper
1 bunch of kale, washed and chopped
Note: I added more kale, and a cup of chopped leeks to mine. Consider a potato (for bulk), and, or diced tomatoes as well. I’ve been craving kale, and lentils lately, so this soup really hit the spot. Easy peasey, and healthy. Plus, I got to practice my newly acquired knife skillzzzzz.
FYI, photographing food is incredibly difficult. Seriously, I spent 30 minutes trying to get one good shot last night! What you see, required a tripod, and two flashlights resting on a stack of hard-bound books (Hunger Games trilogy). Oh well… more outfit posts coming at ya soon.
Recipe c/o an Oregon mom via GMA
My three biggest dieting vices (besides booze) are as follows: chips, cheese, and pasta. Oh, how I love pasta. I try to keep my comsuption limited to mornings (not a breakfast foodie), or bimonthly dinners. Though, I love creating my own sauces (pinky promise to post about my nearly-Vegan marinara soon; it’s sooooo guuud), this delishous dish is a tried and true favorite. Something about the lemon “zest,” the cream, and the pepper flake combo really hits the spot.
I’ve been suffering from some sort of gnarly stomach virus since Saturday (I’ll spare ya the details), and after 3 days of Saltines, Gatorade, Gingerale, and grilled cheese sandwiches, I wanted to whip up something comforting, and here you have it…
Agnolotti with Artichoke Sauce
1 9-ounce package of frozen artichoke hearts, thawed and coarsely chopped (I have no idea where one buys frozen artichoke hearts. I have looked. Trust. Canned artichoke hearts are a totally acceptable substitute).
1 cup half and half (I use heavy whipping cream because it’s usually in my refrigerator, and I don’t drink coffee)
1 clove garlic, smashed
1/8th teaspoon red pepper flakes
1 cup frozen peas (do not thaw)
1 teaspoon lemon zest (lemon rind + microplane = lemon zest in case you’re wondering)
2 teaspoons of fresh lemon juice
1 pound refrigerated cheese agnolotti (moon-shaped stuffed pasta), or ravioli
¼ cup finely grated parmesan cheese
¼ cup torn fresh basil leaves
1. Combine the artichokes, half-and-half, garlic, red pepper flakes, and ¼ teaspoon of salt into a large skillet, and bring to a simmer over medium heat. Cover and cook until the artichokes are tender, about five minutes (Note: you don’t have to cover if you’re not using frozen artichokes). Add the peas, and continue to cook covered (or not) until tender, about five more minutes. Remove from heat and stir in the lemon zest and juice. Discard the garlic clove.
2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta, and cooks as the label directs. Reserve ½ cup cooking water, then drain the pasta, and transfer to the skillet with the sauce.
3. Add the parmesan to the skillet, and gently stir (I use tongs) until the pasta is coated. Thin the sauce with some of the reserved cooking water. Stir in the basil.
Yes, my food photography skillz are subpar. I apologize. Still, I felt the need to prove to you, dear readers, that I did indeed make this recipe.
Also, I wanted to share my latest fall floral arrangement. Festive, no?
First image, and recipe c/o the Food Network