My girl Eva never fails me when it comes to fashion. That Cushnie et Ochs dress she wore last week at her restaurant, Beso’s, looks smashing on her. I say if you got it flaunt it! She is dressed to impress, and I’m obsessed!
This is long overdue. Once upon a time (last November), I went through a little phase—a crafty phase if you will, to make crafty things. These little creative phases are not surprising to me, but I do wish they lasted longer. I’ve gone through a sketching phase, painting phase, stamp phase, ceramic phase…you name it. This phase entailed beads. I wasn’t sure what I wanted to make, but I knew bead jewelry wouldn’t be too hard of a project. Uhh, wrong. To be honest, I went into a Michaels craft store and I was overwhelmed. Have you ever been in Michaels craft store? It’s like you want to buy and MAKE EVERYTHING in that store. I literally spent two hours and ended up buying string. Not even the string I needed to make the jewelry. So back to the drawing board, I went on Pinterest, my go-to website to find anything pretty and creative, and searched bead jewelry. Umm, as much as I saw some really cute D.I.Y bracelets and necklaces, the difficulty level on making those bad boys was …mm, not so cute.
Then I came across charms. Charm bracelets? No, wine charms! You know the ones that hook around the bottom of the wine glass as a little reminder that it’s YOUR wine glass and you want nobody’s cooties but your own? Yea those wine charms. Also at the time that I made these, the holidays were coming up and I thought it would be the perfect present for wine lovers, aka, my besties. Unfortunately I never sent them. FAIL. But I’m a firm believer they’ll eventually get there (Oh hey end of February!).
Back to the craft store I went, this time with a game plan. It still took me another hour to pick out beads, because that in itself was another issue. But after getting all the materials together, which was not much at all, the project was super easy.
1”inch metal jump rings (they’re actually hoop earrings you can find in the craft store)
After putting in the beads, make a little loop with the pliers to hold them in place.
I chose black, clear, and gold beads for a New Year theme. I think they turned out pretty cute. If only now I can send them out! **To my girlfriends, they were meant to be little surprises for the New Year–they’re here waiting for you.
Sometimes, all it takes is to start. Whether it’s a goal, a diet plan, quitting a bad habit or just moving forward in life for the better, all it takes is to start somewhere. Atleast you can say to yourself, you’re one step closer than where you were yesterday. With that said, happy hump day! You’re half way through this week. TRUE DAT.
I may or may not be late on this trend, but I just want to point out that I am really feeling the knee high tights over–well, tights. I think you can play it up or down without feeling so promiscuous? slut-isque? Black on black would be the most subtle and versatile way to do it up for a night in the city. Especially when you don’t want to be that girl in the middle of February, “Doesn’t that girl know it’s 20-somethin’ degrees outside?!” or “You know she’s cold…and still tryin’ to look cute” (Not that I would say those things). It’s a total Kate Moss-meets-West Hollywood look. I say high five for knee-highs this year!
The first time I saw the leg warmers making a come back three years ago was in college, and I was really against it. Maybe because the girl sitting at the bus stop was not pulling it off right. She was wearing flip flops with the warmers and a denim mini skirt like a lost Abercrombie model. But when I came across this image on my recent obsession, Pinterest, I couldn’t help but love the black on black ensemble. This is something you can pull off casually when you’re out shopping and grabbing coffee with your girls, without going through the “where are you going with that outfit” look.
Wow. I really need to be better at this whole blogging business. When Thanksgiving rolled around, it was like one holiday/cram-everything-before-the-new year-fest after another. Before I knew it, BAM! 2012! And I was like “wait, wha?!” I definitely got caught up in the holiday hibernation. Tonight, I thought I’d get back into the swing of things, by starting off with a food post. Of course. I felt a little adventurous, and by adventurous, I decided to make pork chops.
Pork is usually not my forte of meat when it comes to cooking, but since it was around the house, why the hell not, right? And because I really had no idea what to do with them, I resorted to The New York Times 60-Minute Gourmet French cookbook. Don’t be fooled by the title—if you’re a beginner cook like me, 60-minutes turned into 2 hours prep and serve time. So make sure your “spontaneous self” is up for it. I was coming home from a 10-hour work day, thinking “Oh, how cute of me, I’m feeling food network-y” when I should have just settled for some easy mac and a bag of Doritos. It was here I found, “Cotes de Porc Liegeoise” also known as, la pork la chops, glazed with la-cheese.
The recipe was not at all complex, besides the fact it didn’t tell you how many degrees you should have your oven on or even how long to leave the pork chops in there. I felt a lot was going all at once, which is my excuse of why I don’t have step-by-step pictures of the whole thing—my bad. Even the picture below doesn’t do justice to the flavors I experienced. I used all sorts of cheese I found in the fridge, but the Gruyere really played up my palette. The saltiness of the Gruyere and the tanginess of the mustard gave the chops a really pleasant, yet, bold flavor. The recipe is below, you will not regret it. Chop chop!!!
Cotes de Porc Liegeoise
4 loin pork chops, salt and pepper to taste
1 tbsp of vegetable oil
1 cup of grated Grueyere or Swiss (Don’t go cheap on the cheese either, trust. It’ll be worth it.)
1 tbsp Dijon mustard
1 tbsp of heavy cream
1 egg yolk
1 tbsp of chives (or onions works too)
1 egg yolk
2 tbsp of dry white wine/vermouth
2 tbsp of water
1.) Sprinkle chops with salt and pepper.
2.) Heat the oil in a heavy skillet. Brown both sides for about 10 minutes.
3.) Preheat broiler 400-ish degrees.
4.) Mix cheese, mustard, cream, garlic, chives and egg yolk. When chops are cooked, smear on one side of the cheese mixture evenly.
5.) Put the chops under the broiler until brown and glazed.
6.) Meanwhile, remove fat bits from the skillet where the chops were cooked. Add the wine and water to it; stir to loosen up the brown bits. Pour sauce over the chops and voila!