Friday, October 22, 2010

At Your Service

I. love. shopping. Not only do I love shopping for myself, I also enjoy helping pick out clothes or outfits for friends and family. Since I have no one to use as my "project" for today, (any volunteers for future post?!?!?) I am going to put together an outfit for who ever will listen. :)

Skirt: Quiet Approach
Sweater: Summer's Reminder Cardi
Bag: Tara Double Handle
Bootie: Report 'Ariella' Bootie
Tights: Herringbone Tights

Thursday, October 14, 2010

Fall Food

My favorite thing about Fall (besides Football and shopping for new clothes of course) is the Fall recipes I get to start cooking! I usually only make soups in the Fall/Winter and I really don't know why that is because they are really good any time of year. It's just hard to eat a hot bowl of soup when it's 100+ degrees outside. Maybe it's just me.
Here are two I have made recently...more to come!

The Pioneer Woman's Corn Chowder with Chilies

I made this last night, served it with sourdough bread and it was yum-y.

2 Slices of Bacon cut in small strips
2 Tablespoons Butter
1-½ whole Yellow Onion, Diced
5 ears Corn, Shucked (about 4 Cups)
2 whole Chipotle Peppers In Adobo Sauce, Finely Diced
1 whole 4-ounce Can Diced Green Chilies
32 ounces low sodium chicken broth
1-½ cup Heavy Whipping Cream
½ teaspoons Kosher Salt (more To Taste)
3 Tablespoons Corn Meal OR Masa
¼ cups Water

Preparation Instructions
Slice the corn off the cob and set aside
Add bacon pieces and cook over medium heat for a couple minutes.
Add onion and cook for additional 4 minutes.
Add butter and melt then add corn and cook for one more minute.
Add both chilies and stir.
Pour in chicken broth and cream and add salt.
Bring to a boil then reduce heat to low.
Combine cornmeal or masa with water then pour into the chowder. Cover and cook for 15 minutes over low heat. Add more cornmeal or masa if you prefer the soup to be thicker.
Cook for additional 10 minutes them simmer over low heat until ready to serve.

Pumpkin Bread

1 cup Crisco oil
4 eggs
2/3 cup water
2 cups pumpkin
3 1/2 cups flour
2 1/2 cups sugar
2 t baking soda
1 t nutmeg
1 t cinnamon
1/2 t salt

Preparation Instructions
Preheat oven to 350 degrees.
Blend together in mixer, oil, eggs, water, sugar and
Mix together dry ingredients in a separate bowl, then slowly add to pumpkin mixture. Beat until well blended. Add raisins and nuts. (optional- I did not add)
Grease and flour 2 large loaf pans or several mini pans 2/3 full.Bake for 1 hour and 10 minutes for large loafs and less for mini or until bread passes the clean toothpick test!

What are your favorite Fall recipes??

Friday, October 1, 2010

Cute Jackets and Banana Bread

I realized when going through my Fall clothes that I have an obsession...with jackets. I have about 10 of them in my closet now and I have not even unpacked all my clothes from last year. They are really versatile though and great for layering. I absolutely love the cooler weather but when it gets super cold, I always get annoyed when you go into a building and they have the heat cranked up to what feels like 100 degrees and you have dressed for the freezing temperatures outside and are now sweating bullets because it's so dang hot Ha.

My hubby tells me all my clothes look alike (thanks!) and I'm sure he will disagree that I need more cute little jackets but it seems that when I go in to a store they are all screaming at me to try them on...does anybody else have a problem with that?!

Below are a couple that have been calling my name and will more than likely make it into my closet this year ...

From L to R:
1. Half Pass Jacket
2. Military Shirt Jacket
3. Expatriate Jacket
4. Full Tweet Ahead
5. Maximum Capacity Jacket

And-what better way to celebrate the nice Fall temps than with some super delicious unhealthy Banana Nut Bread?!

Super Yummy Banana Nut Bread
*Warning: Habit Forming

2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 cup butter
2 cups white sugar
2 cups mashed overripe bananas
4 eggs, beaten
1 cup chopped walnuts

-Preheat oven to 350 degrees. Grease and flour two 9x5 inch loaf pans.
-Mix flour, salt and baking soda in a large bowl. In separate bowl, mix butter and sugar until smooth. Stir in the bananas, eggs and walnuts until well blended. Pour the wet ingredients into the dry mixture. Stir until blended. Divide batter evenly between the two loaf pans.
-Bake for 60 to 70 minutes until a knife inserted comes out clean. Cool in the pans for approx 5 minutes then turn out onto cooling rack and cool completely. Wrap in aluminum foil to keep in the moisture.

If you are like me, the delicious smell with over come you and the cool completely step with be omitted and you will have devoured about half the loaf before you are even able to get the aluminum foil out...enjoy!