30 December 2009
22 December 2009
so i found these black booties in nashville at a thrift store maybe a year ago and they quickly became my favorite shoes next to my toms and i wore them all the time/ wore them out. straight cracked through the soles. the other day stephanie took them to the shoe hospital and the guy, in a nice way, broke it to her that the shoes were not worth fixing. that he would not only have to replace the entire sole but actually have to repair the shoe and would result in a 45 dollar ticket. being that i bought them for only 5 bucks i admitted that i might just have to move on and let my friends go. mean while- as always, i was checking up on my friend kate's etsy for new shoes that could be a possible replacement (even though my heart would never go out to a pair of shoes like these). i saw a black pair, size 8, that closely resembled mine and i asked her to set them aside for me until i got to richmond. and her being a sweetheart told me i could have them for christmas! so today she brought them w her when we got breakfast and to my surprise they are the long lost twins of my shoes! exact same brand/size/ red plaid lining. brand new. shiny, perfect, and never been worn once! my heart is happy that my shoes will be able to live on!
http://www.etsy.com/shop/naninvintage
20 December 2009
15 December 2009
10 December 2009
09 December 2009
Oven-Roasted Salmon, Asparagus and Potatoes
Ingredients
* 1 potatoe, peeled and cut into small pieces
* 2 Tbsp olive oil
* 1/2 pound medium asparagus, trimmed and sliced on the diagonal, 1-inch long pieces
* 1 Tbsp chopped fresh rosemary
* 1 strip of lemon zest
* 1 small garlic clove, coarsely chopped
* 1/2 teaspoon salt
* Freshly ground pepper
* 2 salmon steaks (10 oz each), cut about 1-inch thick
* 1 lime, cut into large wedges
Method
1 Preheat oven to 400°F. In a large, shallow baking dish (10x14 inch) coat the potatoes with olive oil. Arrange the potatoes, in the baking dish and roast for 10-12 minutes, until the potatoes begin to brown on the bottom. Turn the potatoes over and roast another 10 minutes until browned on top. Remove the baking dish from the oven.
2 In a medium bowl, toss the asparagus with the rosemary, garlic, salt and season with pepper to taste. Add the asparagus mixture to the potatoes and stir to combine.
3 Push the vegetables to the side of the dish to make room for the salmon steaks, squeeze lime juice on both sides of salmon. Return the baking dish to the oven and roast the salmon and asparagus for 10-12 minutes, or until the fish is just cooked through.
http://elise.com/recipes/
* 1 potatoe, peeled and cut into small pieces
* 2 Tbsp olive oil
* 1/2 pound medium asparagus, trimmed and sliced on the diagonal, 1-inch long pieces
* 1 Tbsp chopped fresh rosemary
* 1 strip of lemon zest
* 1 small garlic clove, coarsely chopped
* 1/2 teaspoon salt
* Freshly ground pepper
* 2 salmon steaks (10 oz each), cut about 1-inch thick
* 1 lime, cut into large wedges
Method
1 Preheat oven to 400°F. In a large, shallow baking dish (10x14 inch) coat the potatoes with olive oil. Arrange the potatoes, in the baking dish and roast for 10-12 minutes, until the potatoes begin to brown on the bottom. Turn the potatoes over and roast another 10 minutes until browned on top. Remove the baking dish from the oven.
2 In a medium bowl, toss the asparagus with the rosemary, garlic, salt and season with pepper to taste. Add the asparagus mixture to the potatoes and stir to combine.
3 Push the vegetables to the side of the dish to make room for the salmon steaks, squeeze lime juice on both sides of salmon. Return the baking dish to the oven and roast the salmon and asparagus for 10-12 minutes, or until the fish is just cooked through.
http://elise.com/recipes/
08 December 2009
Mediterranean Tuna & Artichoke Pasta
1/2 lb tuna steak
8 oz. brown rice spaghetti
Extra virgin olive oil, as needed
5 cloves garlic, chopped
1/2 teaspoon oregano
1/2 teaspoon rubbed sage
1/2 teaspoon dried basil
10 oz. frozen/canned artichoke hearts, cut in half
4 oz. chopped black olives
A handful of organic sweet grape tomatoes, halved
A splash of balsamic vinegar
1/4 cup toasted pine nuts
Sea salt and fresh ground pepper, to taste
Bring a large pot of salted water to a rolling boil and cook the gluten-free spaghetti until it is al dente. Drain.
In the meantime, heat a generous pour of extra virgin olive oil in a large skillet over medium heat. Add the garlic and herbs to the oil and cook for one minute. Add the artichokes, olives and tomatoes. Splash a taste of balsamic vinegar to the mix and stir.
in a separate skillet sear the tuna steak to your liking
Throw in some toasted pine nuts.
Serves two.
http://glutenfreegoddess.blogspot.com/
8 oz. brown rice spaghetti
Extra virgin olive oil, as needed
5 cloves garlic, chopped
1/2 teaspoon oregano
1/2 teaspoon rubbed sage
1/2 teaspoon dried basil
10 oz. frozen/canned artichoke hearts, cut in half
4 oz. chopped black olives
A handful of organic sweet grape tomatoes, halved
A splash of balsamic vinegar
1/4 cup toasted pine nuts
Sea salt and fresh ground pepper, to taste
Bring a large pot of salted water to a rolling boil and cook the gluten-free spaghetti until it is al dente. Drain.
In the meantime, heat a generous pour of extra virgin olive oil in a large skillet over medium heat. Add the garlic and herbs to the oil and cook for one minute. Add the artichokes, olives and tomatoes. Splash a taste of balsamic vinegar to the mix and stir.
in a separate skillet sear the tuna steak to your liking
Throw in some toasted pine nuts.
Serves two.
http://glutenfreegoddess.blogspot.com/
02 December 2009
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