Tuesday, March 30, 2010

yellow box - spring 2010

A few of the latest Yellow Box styles from their spring line . . . .

Skyscraper - The model to the left is wearing these in the ad. I can SO see myself posing exactly like that in just such a corridor. HA!

(I love these in black too)

Debbie - Sure, I have some almost exactly like these; but mine are really 'well-loved.' It's probably time to upgrade.
Shiver - so sassy :)

Monday, March 29, 2010


When did this happen? Yoplait is now making Greek yogurt! I'm a huge fan of Fage Total Greek yogurt--so thick and creamy--and I've often wondered why some of the more mainstream yogurt-producing companies don't offer a Greek option. So I'm thrilled to see Yoplait has jumped on-board the yummy express.

From Yoplait's website:
Yoplait Greek has double the protein than the leading yogurt and 0% fat in every serving. Plus it’s the only leading brand of Greek yogurt with vitamins A and D in every cup.
Comes in strawberry, blueberry, honey vanilla, and plain. I haven't tried it yet, but it's at the top of my grocery list.


Sunday, March 28, 2010

cutting edge

Saw these glass cutting boards in Southern Living and thought they were adorable. Made in Atlanta by clairebella, you choose your own color scheme, pattern, and initial/monogram/name. What a great gift! They're available in two sizes: 15 3/4" x 11 3/4" and/or 11 3/4" x 8" (I'm partial to the larger one).

You can purchase these beauties via Layla Grace.

Friday, March 26, 2010

friday at messina hof winery

What a perfectly beautiful afternoon.

Had lunch at Messina Hof winery here in Bryan, TX. The weather was breath-taking, the wine was fantastic, and the food was divine.

It's still a little early, so the vines are just now beginning to yield their bounty; but it's a special kind of wondrous excitement to view the early stages of what soon will be countless glasses of happiness and glee.

It's finally feeling like spring, and I am tickled.

Despite a crazy and somewhat unnerving week--both at work and on our nation's political front--I am so lifting my ever-full glass to family, food, wine, and God's bounty revealing itself via spring's emerging blooms.

Sunday, March 21, 2010

weekend huevos rancheros

Going home to Houston typically means a fantastic breakfast of some kind. This weekend didn't disappoint.

We're a big Mexican food fam (who in Texas isn't?), and huevos rancheros is one of our long-standing traditions. In an attempt to shake things up a little, I ventured outside of our traditional recipe and test-drove Emeril's version of this breakfast classic. The results weren't bad at all.

Ranchero sauce:
  • 1 tablespoon vegetable oil
  • 1 cup chopped white onions
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 tablespoon minced jalapeno
  • 1 teaspoon minced garlic
  • 1 cup chopped tomatoes and their juice
  • 1 cup chicken stock
  • 3 tablespoons chopped cilantro
  • 2 teaspoons vegetable oil
  • 4 large corn tortillas
  • 1/2 cup warm refried beans
  • 2 tablespoons unsalted butter
  • 8 large eggs
  • 1 1/2 cups pepper Jack

To make the Ranchero Sauce, in a medium pot, heat the oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, for 3 to 5 minutes.

Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds.

Add the tomatoes and their juices and cook, stirring, for 2 minutes.

Add the stock and simmer until thickened, about 15 minutes.

Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm.

*Note: We also served Mexican chorizo with ours.

In a large skillet, heat 1/2 teaspoon of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.

In 2 medium skillets, melt 1 tablespoon of butter each, over medium-high heat. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover to finish cooking, about 1 1/2 minutes.

Place 1 warm tortilla on each of 4 plates and spread each with 2 tablespoons of warm refried beans. Place 2 eggs on top of each tortilla and top with the warm Ranchero Sauce. Serve immediately.

*Note: Rather than frying eggs, we chose to scramble ours, then roll the ingredients within the tortillas (as opposed to layering). Also, sour cream, more fresh cilantro, and limes are the perfect final touches.

Saturday, March 20, 2010

crab, crawfish, & an aggie win

Unless you're currently stuck in a deep hole--someplace far, far away--you're undoubtedly aware that March Madness has begun. As much as I love watching the obscenely long docket of games currently available for sports fanatics such as myself to feast upon, I've found the wait time leading up to "my games" to be interminable.

So yesterday I was in Houston, waiting to watch Texas A&M in its first-round glory, when we decided the best way to kill a few hours prior to tip-off was to ice-down the beer, boil a large pot of water, and pop-in some delicious sea-going critters. The result: the perfect salve for my frazzled nerves. Oh yeah ... a Texas Aggie victory also ensued.

It was a close-to-perfect day, filled with much-needed down-time from school/work, quality moments with my family, gorgeous spring weather in The Great State, gastronomic bliss, and good memories--from sun-up to sun-down.

Great win, Ags. Now beat the hell outta Purdue.

(I'm thinking a vigorous round of baking is in my near future)

My nephew, Aidan, watching the crawfish, prior to their "swim." According to Aidan, "Some of them are fighting with their friends."