Mother in heaven...
I so love me some Real Housewives. First off...Bethenny and Kelly Killoren Bensimon? WTF? I'm sorry. I watched that entire interaction (the first one in the bar and then the second one in Jill's daughter's room...) Bethenny was totally en queu and Kelly? Come on. If she isn't on some really good s*it then she's clearly NOT RIGHT. Really. I'm confused. And I'm not so much dumb. So what gives?
Oky. Doky. That being said...I completely stand behind Alex and her wacked out spouse's home redo. Brooklyn IS where's it's at and SHOULD be. Any good Republican (and I'm pretty sure they AREN'T but WHATEVER) will tell you that renovating as opposed to buying is the smart thing to do in this economy. HOWEVER. Jill TRIED to help them in this dept. Did they just not listen? I KNOW my boy Brad DID NOT steer them THIS far astray...did he?
Whatever. I'm just happy that my New York Housewives continue to overshadow my local housewives in the drama dept. (although in a MINOR fashion as of late).
Tuesday, April 28, 2009
Friday, April 24, 2009
I couldn't think of a title for today's post. Nothing in particular to talk about, really.
First of all, I have a headache that I've now had for five days. I think it's sinus related but who knows. I'm over it. Strangely, the only thing that seems to help is gin & tonic. Not surprisingly, this morning I have an even worse headache. Damn.
So I'm watching Regis & Kelly and Neil Patrick Harris is the guest host. He's pretty damn funny! For real. He and Kelly are a good match. Lovin' it.
Onto more whining and complaining. I am STILL SORE from my workout on MONDAY. Here's the thing. After giving birth to each of my children I had no problem returning to my pre-baby weight, even losing a little extra, which was lovely. Over the past four years, however, I have gained around 15 pounds and I just can't seem to get it off. Not that I've REALLY tried that hard but it's annoying. It's not annoying in the sense that I so much care about the weight gain per se. I suppose I'd be pretty content at my current weight. The problem is that I can't wear all of my clothes and I really like my clothes. It would also be nice to go to the pool and not feel self conscious. I've been amping up my workouts as of late but it's depressing. I was lamenting the fact that I'm still sore from Monday's workout while talking to Dr. Daddy last night. The always helpful Dr. made haste to point out that "You're getting old. Age sucks.". Huh? Way to encourage me, buddy!
So I know I'm just opening myself up to tons and tons of solicited advice here but if anyone has any ideas as to how I can lose this weight without killing myself I'd love to hear it. And please don't write telling me I should give up the gin & tonic. I'd rather be chubby than crazy and my evening cocktail is the only thing keeping me out of the loony bin at this point.
Thanks so much for listening to my rant...whine, whine, whine.
First of all, I have a headache that I've now had for five days. I think it's sinus related but who knows. I'm over it. Strangely, the only thing that seems to help is gin & tonic. Not surprisingly, this morning I have an even worse headache. Damn.
So I'm watching Regis & Kelly and Neil Patrick Harris is the guest host. He's pretty damn funny! For real. He and Kelly are a good match. Lovin' it.
Onto more whining and complaining. I am STILL SORE from my workout on MONDAY. Here's the thing. After giving birth to each of my children I had no problem returning to my pre-baby weight, even losing a little extra, which was lovely. Over the past four years, however, I have gained around 15 pounds and I just can't seem to get it off. Not that I've REALLY tried that hard but it's annoying. It's not annoying in the sense that I so much care about the weight gain per se. I suppose I'd be pretty content at my current weight. The problem is that I can't wear all of my clothes and I really like my clothes. It would also be nice to go to the pool and not feel self conscious. I've been amping up my workouts as of late but it's depressing. I was lamenting the fact that I'm still sore from Monday's workout while talking to Dr. Daddy last night. The always helpful Dr. made haste to point out that "You're getting old. Age sucks.". Huh? Way to encourage me, buddy!
So I know I'm just opening myself up to tons and tons of solicited advice here but if anyone has any ideas as to how I can lose this weight without killing myself I'd love to hear it. And please don't write telling me I should give up the gin & tonic. I'd rather be chubby than crazy and my evening cocktail is the only thing keeping me out of the loony bin at this point.
Thanks so much for listening to my rant...whine, whine, whine.
Tuesday, April 21, 2009
Sweet Sophie
Sorry for my lack of good posts lately...it's been a bit crazy around here!
I spent the better part of last week in Richmond. Got to meet Claiborne from Fandangle Beads in person at the Collegiate School show. I'm hoping I can convince her to come to the Junior League Stocked Market in Roanoke in November.
That's another thing I've been tied up with as of late! I'm co-chairing the event and my awesome committee and I have been busy little bees trying to drum up lots of new ideas for our gala shopping event and lots of new merchants for this year's market. If you know of any merchants who might be interested please leave a comment to let me know!
I've also been working on my cousin's wedding invitations. I have three girl cousins and have done all of their invitations as their wedding gift. It's a lot of work but a TON of fun! I'm having a blast helping Emily plan her wedding. It's going to be so preppy and adorable. Happy Housewife has also been lending her amazing ideas and talent to the effort!
The first cousin I helped do invitations was the oldest of the three sisters...Molly. It's hard to believe her adorable daughter Sophie is now two years old! We celebrated her birthday this weekend. She was too cute! I've never seen a two year old be so good at her own birthday party!
I spent the better part of last week in Richmond. Got to meet Claiborne from Fandangle Beads in person at the Collegiate School show. I'm hoping I can convince her to come to the Junior League Stocked Market in Roanoke in November.
That's another thing I've been tied up with as of late! I'm co-chairing the event and my awesome committee and I have been busy little bees trying to drum up lots of new ideas for our gala shopping event and lots of new merchants for this year's market. If you know of any merchants who might be interested please leave a comment to let me know!
I've also been working on my cousin's wedding invitations. I have three girl cousins and have done all of their invitations as their wedding gift. It's a lot of work but a TON of fun! I'm having a blast helping Emily plan her wedding. It's going to be so preppy and adorable. Happy Housewife has also been lending her amazing ideas and talent to the effort!
The first cousin I helped do invitations was the oldest of the three sisters...Molly. It's hard to believe her adorable daughter Sophie is now two years old! We celebrated her birthday this weekend. She was too cute! I've never seen a two year old be so good at her own birthday party!
Monday, April 20, 2009
Congratulations, Kristen!
Congratulations Kristen Dalton, our new Miss USA!
It's funny...we always joke in my family that my brother Aaron has an amazing knack for meeting people with connections. So it comes as no surprise that he actually DATED Kristen in high school. Yes, we're talking about my gay brother! As Dr. Daddy so unabashedly pointed out last night while viewing the swimsuit competition during the pageant..."If anyone ever doubted the authenticity of his gayness...I'm thinking they're pretty sure now. NO HETEROSEXUAL MAN COULD TURN THAT AWAY!". Nice.
The thing about pageants is that I think they're really pretty ridiculous. For Kristen, however, this has been a lifelong dream. Her Mom was Miss North Carolina USA in the 80's and her sister was Miss Teen North Carolina 2008. Her sister Kinzie dates Chad Michael Murray from One Tree Hill. Actually, I think they're engaged.
Most people have this impression of these pageant girls as being totally fake and bitchy. Kristen honestly could not be more different. She's authentic, she's sweet, she wears her heart on her sleeve. She's AMAZINGLY talented. Girl can SING. I'm genuinely happy for her. Go Wilmington! What an amazing opportunity for her.
And I love it that Aaron gets to be the guy who says "I dated her when" and everyone else says "Yeah, right. Whateva dude."
Tuesday, April 14, 2009
Evening
So, Hopsy,I finally caved and watched the movie Evening tonight. Let me just say...it was EXTREMELY.PROFOUNDLY.INCREDIBLY.HARD for me to watch. All of you out there who have mothers who are living...please just hug them so tight the next time you see them. And if you had a relationship with a boy that you just can't believe ended...friend him on Facebook or whatever.
Great movie...great message...sad that Natasha Richardson is in it and is now gone...
But mostly just sad because it spoke so loudly of a mother/daughter bond that is so special and everlasting and one that I am praying desperately that I will have with my own daughter. I was lucky enough to have it with my mother, despite not being her "biological" daughter. I can honestly say that I haven't been this moved by a movie since I can remember.
...and it's not the three glasses of wine I've consumed talking, either.
Sunday, April 12, 2009
Thursday, April 9, 2009
Eeeeeeewwwww
The McNuggetini
A McDonald’s chocolate milkshake with vanilla vodka, rimmed with BBQ sauce and garnished with a chicken McNugget.
Deep fried Moon Pie
Sausage Fatty - A giant Jimmy Dean Maple Sausage filled with bacon, cream cheese, mushrooms, jalapeños and Colby cheese.
Bacon wrapped meatloaf with a layer of mac and cheese.
All images courtesy of www.thisiswhyyourefat.com.
Tuesday, April 7, 2009
It's Greek to Me!
Is it odd that I've been eating Greek food like it's going out of style lately? I don't know what it is but I am completely obsessed. Perhaps, unbeknownst to me, I'm carrying a Greek love child?
It all started with Ina Garten's Pastitsio. I got the recipe from this month's House Beautiful and OMG...it's SO GOOD! Rich, heavy, unhealthy, but SOOOO GOOD.
PASTITSIO
Serves 8
FOR THE TOMATO MEAT SAUCE:
3 tablespoons good olive oil
1 1/2 cups chopped yellow onion (1 large)
1 pound lean ground beef
1 pound lean ground lamb
1/2 cup dry red wine
1 tablespoon minced garlic (3 large cloves)
1 tablespoon ground cinnamon
1 teaspoon dried oregano
1 teaspoon fresh thyme leaves
Pinch of cayenne pepper
1 can (28 ounces) crushed tomatoes in puree
Kosher salt and freshly ground pepper
FOR THE BÉCHAMEL:
1 1/2 cups whole milk
1 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg
1 1/2 cups freshly grated Parmesan or Kasseri cheese
2/3 cup Greek-style yogurt, such as Fage Total
12 ounces (3/4 pound) small shells
2 extra-large eggs, beaten
1. For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and sauté for 5 minutes. Add the beef and lamb, and sauté over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.
2. Preheat the oven to 350°F.
3. For the béchamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 tablespoon of salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the yogurt and set aside.
4. Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't overcook, because the pasta will later be baked. Drain and set aside.
5. To assemble, brush a large (at least 12 x 14 x 2-inch) square or oval baking dish with olive oil. Add the pasta to the tomato and meat sauce, stir in the eggs, and pour the mixture into the baking dish. Spread the béchamel evenly to cover the pasta and sprinkle with the remaining Parmesan. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.
Now I've transitioned into tzatziki, or yogurt sauce. This wouldn't be such a bad thing since tzatziki is extremely healthy. However, when consumed in the vat like quantities that I seem to be incapable of resisting, nothing can be all THAT good for you!
I would eat this stuff all day long. With pita chips for breakfast...on a greek salad for lunch...chicken gyros for dinner. I think you can even make some kind of dessert out of it. Lord help me.
This would all be fine and good were I not trying to lose about 10 (20) pounds. I've even gone so far as to join Weight Watchers online as a kind of food journal. (you should have seen the blip on the screen when I had to admit to scarfing almost two cups of tzatziki :))
For those of you who are capable of consumption in moderation, please enjoy this recipe!
From Ina Garten's cookbook Barefoot Contessa Parties! Ideas and Recipes for Easy Parties That Are Really Fun
Ingredients
1 pound (1 pint) plain yogurt (whole milk or low fat)
1 hothouse cucumber, unpeeled and seeded
1 tablespoon plus 1/2 teaspoon kosher salt
1/2 cup sour cream
1 tablespoon Champagne vinegar or white wine vinegar
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 tablespoon good olive oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh dill
Pinch freshly ground black pepper
Directions
Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.
It all started with Ina Garten's Pastitsio. I got the recipe from this month's House Beautiful and OMG...it's SO GOOD! Rich, heavy, unhealthy, but SOOOO GOOD.
PASTITSIO
Serves 8
FOR THE TOMATO MEAT SAUCE:
3 tablespoons good olive oil
1 1/2 cups chopped yellow onion (1 large)
1 pound lean ground beef
1 pound lean ground lamb
1/2 cup dry red wine
1 tablespoon minced garlic (3 large cloves)
1 tablespoon ground cinnamon
1 teaspoon dried oregano
1 teaspoon fresh thyme leaves
Pinch of cayenne pepper
1 can (28 ounces) crushed tomatoes in puree
Kosher salt and freshly ground pepper
FOR THE BÉCHAMEL:
1 1/2 cups whole milk
1 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg
1 1/2 cups freshly grated Parmesan or Kasseri cheese
2/3 cup Greek-style yogurt, such as Fage Total
12 ounces (3/4 pound) small shells
2 extra-large eggs, beaten
1. For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and sauté for 5 minutes. Add the beef and lamb, and sauté over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.
2. Preheat the oven to 350°F.
3. For the béchamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 tablespoon of salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the yogurt and set aside.
4. Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't overcook, because the pasta will later be baked. Drain and set aside.
5. To assemble, brush a large (at least 12 x 14 x 2-inch) square or oval baking dish with olive oil. Add the pasta to the tomato and meat sauce, stir in the eggs, and pour the mixture into the baking dish. Spread the béchamel evenly to cover the pasta and sprinkle with the remaining Parmesan. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.
Now I've transitioned into tzatziki, or yogurt sauce. This wouldn't be such a bad thing since tzatziki is extremely healthy. However, when consumed in the vat like quantities that I seem to be incapable of resisting, nothing can be all THAT good for you!
I would eat this stuff all day long. With pita chips for breakfast...on a greek salad for lunch...chicken gyros for dinner. I think you can even make some kind of dessert out of it. Lord help me.
This would all be fine and good were I not trying to lose about 10 (20) pounds. I've even gone so far as to join Weight Watchers online as a kind of food journal. (you should have seen the blip on the screen when I had to admit to scarfing almost two cups of tzatziki :))
For those of you who are capable of consumption in moderation, please enjoy this recipe!
From Ina Garten's cookbook Barefoot Contessa Parties! Ideas and Recipes for Easy Parties That Are Really Fun
Ingredients
1 pound (1 pint) plain yogurt (whole milk or low fat)
1 hothouse cucumber, unpeeled and seeded
1 tablespoon plus 1/2 teaspoon kosher salt
1/2 cup sour cream
1 tablespoon Champagne vinegar or white wine vinegar
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 tablespoon good olive oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh dill
Pinch freshly ground black pepper
Directions
Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.
Friday, April 3, 2009
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