Showing posts with label all. Show all posts
Showing posts with label all. Show all posts
Tuesday, May 13, 2014
Friday Fun Find Gigi New York All In One Bag and a Special Offer
{Gigi New York All In One Bag, $98}
Can you believe Ive never owned a black bag before? I mean, big red hair, a loud mouth, and a general disregard for "blending in" dont exactly lend themselves to the understated. In my history of purse and bag ownership, Ive had hot pink, gold, bronze, tan, pony print, and even brown. So when I laid my eyes on this gorgeous clutch by Gigi New York, I decided if I was gonna class it up and get a black bag in my lifetime, now was the time.
Everything about this bag is special: the buttery yellow box it arrives in...
...the suede tassel and gold hardware zipper pull...
...the supple leather lining interior...
And this is why my new clutch is this weeks Friday Fun Find--and now its yours too!
So, what color clutch are you gonna get? And are you doing monogramming??
Sunday, March 23, 2014
Maryland Crab Cakes – The Good News is Theyre Almost All Crab and the Bad News is Theyre Almost All Crab
This video recipe for Maryland crab cakes is the first official full-length clip posted using the new Canon HD SLR camera. In addition to watching what I hope you find to be a delicious looking crab cake recipe, I would also like to know if you have any suggestions for the video specs.I saved this in iMovie at a size of 1280 x 720 HD, set at 24 frames per second. It looks good, but a little "jumpy." Would 30 frames per second be better? I also saved it at "High" quality, not "Best," which would have made the movie like 800 MB!
Anyway, back to the food! This video will hopefully show you what crab cakes are supposed to be like. A real crab cake is basically a fried lump of crabmeat, held together with a minimum of filler.
As I explain in the video, this makes shaping them a little challenging, but once they are in the pan and browned on both sides, they are far superior on every level. Your basic restaurant crab cake is probably less than 40% crabmeat, which is why they are generally tough and bready.
These are closer to 75% crab, which is a blessing and a curse. Since the crab content is so high, you really cant make these unless you have a nice pile of super fresh, sweet, high-quality crab. Even using the correct technique, these special occasion appetizers will only be as good as the crabmeat used.So if you cant get real lump crabmeat consider this video recipe food porn. Watch, enjoy, and just imagine yourself in the scene. However, if you can get your claws on some fresh crab, give these cakes a try. Enjoy!
Ingredients:
1 pound fresh crabmeat, the lumpier the better, well drained
8 saltine crackers
1 egg beaten
2 tbsp mayonnaise
1/2 tsp mustard
1/4 tsp Worcestershire
1/2 tsp Old Bay seasoning
salt to taste
cayenne pepper, optional
butter for frying
View the complete recipe
Thursday, March 6, 2014
Where’s the Beef It just fell out of the back of a truck and is now running all over the road!
Today is my sister’s wedding, and I wanted to thank everyone for all the nice wishes and thoughts, and also for all the comments regarding my About.com try-out. I passed the second stage and the final decision comes on Monday. As I said before, I’m sure there are lots of great candidates, with more time, and no weddings to go to applying, so I’m not getting my hopes up too high, but I still appreciate all the encouragement I’ve gotten on this blog.By the way, regarding the title of the post; my sister Val and fiancé Rick first met when she was a new police officer and received a call that a large truck carrying cattle had the back gate come open and dozens of very large and annoyed cows were running all over the road and terrorizing the surrounding areas. Rick, who is also in law enforcement, happened to be in the same area, and got a call from the dispatcher to help the local cops (Val) round up the cattle. So, that’s how they first met, and the rest is history!
Tuesday, March 4, 2014
Chocolate all the way from New Zealand!
I entered a giveaway on The Kitchen Maid blog to celebrate the 1st Birthday of Lucys blog. There were loads of prizes and I was lucky enough to win two bars of Whittakers Dark Almond Chocolate. I arrived home today to a parcel from New Zealand and there were my two giant bars of choc!
Its a long way from New Zealand but the chocolate had survived very well. Possibly due to the fact that these arent your wimpy thin bars like the ones we get here. These are great big slabs of thick, dark chocolate absolutely stuffed with almonds.
Obviously we had to sample it in order to tell you what it was like, well it would be rude not to. So what is it like? To be honest, my first thought was that it tasted just like French and German chocolate, dark and not too sweet. Mr Farmer was particularly taken with it and I can see that I am going to have to hide it away or he will be eating it at every opportunity!
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