Wednesday, May 27, 2009
Chinese Chicken Salad with Red Chile Peanut DressingIngredients
- 1/4 cup rice wine vinegar
- 2 tablespoons smooth peanut butter
- 1 tablespoon chopped fresh ginger
- 2 teaspoons chipotle pepper puree (i used red pepper flakes)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 teaspoons toasted sesame oil
- 1/2 cup canola oil
- Salt and freshly ground pepper
- 1/2 head Napa cabbage, shredded
- 1/2 head romaine lettuce, shredded
- 2 carrots, shredded
- 1/4 pound snow peas, julienned
- 1/4 cup coarsely chopped fresh cilantro leaves
- 1/4 cup thinly sliced green onion
- 2 cups shredded rotisserie chicken
- 1/2 cup chopped roasted peanuts
- 1/4 cup chopped fresh mint leaves
- Chili oil, optional
- Grilled lime halves, for garnish
Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine.
Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.
Thursday, May 21, 2009
Wednesday, May 20, 2009
Tuesday, May 19, 2009
Sunday, May 17, 2009
Saturday, May 16, 2009
is more footage of old blue eyes shirtless than any other film he was in. hOT damn.
picnic bag full of food- check
bottle of mango Absolute- check
6 pack of Hansen's Mandarin/Lime soda- check
blankets and chairs- check
homies from all over LA county showing up- check
party favors- check, check and check
Cinespia season officially begins tonight. see you there!
Friday, May 15, 2009
Wednesday, May 13, 2009
i was going to make one at home out of a plastic bin but i came across this today while paroosing target. great design, a little spendy at $99 but i like the three tier design and especially the spout at the bottom to harvest "worm tea". do-it-yourself version doesn't have the option to harvest tea which i really want. the reviews are good on the target website for those that were looking for a vermaculture compost bin.
and speaking of tea....check out the nasty tea video below. got tea on my mind!
from the creepiest guy on earth. and why does his voice sound like a robot voice?!
Monday, May 11, 2009
Sunday, May 10, 2009
damn i'm lucky. number one, i have a mom. she's healthy, she's happy, she's there for me. number two, she helps me when i need it, she pushes me to do better and she instilled style in my blood. i love you mom! thank you for deciding to be a mother late into your 30's and giving me the energy and love i needed.
xoxoxo to all the mamas!!
Friday, May 8, 2009
Thursday, May 7, 2009
i'm a big fan of probiotics and GoodBelly's mango is one of my new favs. i decided to make it into a smoothie today and the results were FABU.
GoodBelly Mango Madness
1 c. GoodBelly mango
1/3 c. fresh blackberries
1 ripe banana
5 cubes frozen mango (Trader Joes)
throw it in the blender, turn it on and enjoy after 40 sec. blend. so tasty, so healthy. makes my belly happy.
Wednesday, May 6, 2009
from one of my favorite stitching pattern places, sublime stitching, comes this great baby onesie stitch. i have two friends expecting and this might be my new project.
**nice work Jennifer Perkins of Naughty Secretary Club, baby Tallulah is my kind of baby!**
Tuesday, May 5, 2009
Rangpur Lime Shooters(ala May Sunset Magazine)
Time: 20 minutes, plus at least 2 hours to chill. Think of these shooters as a really, really good margarita you can pick up with your fingers (or a spoon). Just make them for your next party, and watch your guests' eyes light up. They're from Cal Stamenov, chef at Marinus restaurant at Bernardus Lodge, in Carmel Valley, California. Stamenov also likes to play with other flavor combinations, like Meyer lemon juice with vodka instead of tequila.
- 2 envelopes unflavored gelatin
- 1 cup fresh Rangpur lime juice; or use 2/3 cup fresh lime juice plus 1/3 cup tangerine juice
- 3/4 cup sugar
- 1/2 cup silver (white) tequila
- Flaky sea salt, such as Maldon, or kosher salt (optional)
- Wedges of Rangpur lime (optional)
1. In a small saucepan, sprinkle gelatin over 1/2 cup water. Let stand until softened, about 5 minutes. Add citrus juice and sugar; cook, stirring, over medium-high heat until steaming, 3 to 5 minutes. Nest pan in a bowl of ice water and stir until cool, then stir in tequila.
2. Line a 4 1/2- by 8 1/2-in. loaf pan with plastic wrap, letting wrap hang over ends. Pour citrus mixture into pan, cover with another piece of plastic (not touching mixture), and chill until firm, at least 2 hours and as long as 1 week.
3. Uncover pan. Holding ends of plastic wrap, lift gelled mixture on wrap onto a cutting board. Cut into 18 squares. Transfer to a plate. If you like, sprinkle with a little salt and garnish with lime wedges.
one of my favorite songs...