Manic Monday

If I had the closet of my dreams, this is what I would be wearing today...

Homemade Goodness

Here is a sneak peak of Sunday in my kitchen...

Chopped the Mop

Have I mentioned I did get that haircut I wanted?

Thanks to Sara, all the way in New Zealand who recommended a great hairdresser here in San Francisco; I went on Saturday morning and said good bye to my long locks.

I love the new cut, its super fun and if I dry it a certain way, I actually have a wave in my hair...who knew? Well, Emily did, but my hair was too long for it to come out.

Here it is...

One more down...

After a very long day yesterday, I can happily say, my 10th All*Star event is over. Everything came together from styling to food. I am taking today off, planning to take most of the day and spend it in my studio (although it is already 11:45 AM) - but who's on a schedule when you have a weekend ahead of you?

Here are some photos from last night...

How gorgeous is this sushi?

Shoo-fly Punch

Robin and I made this drink this past weekend and it was incredible!
Wish I could have had more than one, but one was enough if you know what I am saying.
You don't have to like bourbon to love this drink!

Ingredients
5 tablespoons bourbon
2 tablespoons ginger liqueur
1 tablespoon fresh lemon juice
1 tablespoon Simple Syrup
1/4 teaspoon bitters
Crushed ice
Nonalcoholic ginger beer, chilled
Garnishes: orange slices, fresh mint sprigs
Preparation:
Stir together first 5 ingredients. Fill 1 (16-oz.) glass or Mason jar with crushed ice. Pour bourbon mixture over ice; top with ginger beer (about 1/3 cup). Garnish, if desired. Serve immediately.

Click here to link to Southern Living (source of the recipe).

*{Fabulous Find}*

Oh la la, I super love this watch.
Click here to see more.

Manic Monday

If I had the closet of my dreams, this is what I would be wearing today...

Manic Monday

If I had the closet of my dreams, this is what I would be wearing today...

Pssst....someone is crabby and needs a time out in the sun and away from everything!

Bourbon Sidecar

If you like Sidecar's and you like Bourbon, you must try this!

I found it on the Knob Creek website and it is delicious...

1 part Knob Creek ® Bourbon
½ part triple sec
½ part lemon juice

Combine Knob Creek Bourbon, triple sec and lemon juice. Serve in a highball glass over ice. Garnish with a lemon twist.

Manic Monday

If I had the closet of my dreams, this is what I would be wearing today...

Chocolate Cameos

I just saw these in the February Country Living Magazine and am cuckoo for them!

They would be great at a Marie Antoinette themed party or a Royal Wedding themed lunch (that is when I am going to try them).

Click here for the link on how to make some yourself!

Millions of Muffins!

I made these muffins last night and they are mighty fine if I do say so myself. This recipe was in the New York Times so it must be delicious right? RIGHT!
The recipe says it makes 18, it made 18 regular size and 24 minis! I passed some out at work today and still have enough for breakfast and snacks for the rest of the week.

Cranberry-Pecan Muffins
Ingredients
1 3/4 cups toasted pecans
3/4 cup unsalted butter, softened, plus more for greasing muffin tins
1 1/2 cups plus 2 tablespoons sugar (I didn't put the additional sugar on top)
1 1/2 teaspoons grated orange zest
2 eggs
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons kosher salt
3/4 cup whole milk (I used Almond Milk)
2 cups fresh cranberries (I used frozen)

Preparation
1. Preheat oven to 350 degrees. Grind 3/4 cup of the pecans in a food processor and set aside. Chop the rest and set them aside. Butter 18 muffin cups very well.
2. Using an electric mixer, cream the butter and 1 1/2 cups of sugar together. Mix in the orange zest. Add the eggs 1 at a time. Mix in vanilla.
3. In a separate bowl, stir together the flour, baking powder, salt and ground pecans. Add the flour mixture to the butter mixture alternately with the milk, mixing just to combine. Gently stir in the cranberries and the chopped pecans.
4. Divide the batter among the muffin cups and sprinkle with the remaining 2 tablespoons of sugar. Bake until the tops spring back when touched in the center, about 30 minutes. Let cool in tins slightly before turning out onto a rack to cool completely.
YIELD Eighteen muffins

Originally published with Sweet Tidings
By MOLLY O'NEILL, November 26, 1995

Manic Monday

If I had the closet of my dreams, this is what I would be wearing today...
This jacket is simply incredible, don't you think? Ugh, it's killing me!

Chop Chop!

Found the cut...now just need to find someone to do it! Anyone know how to cut hair out there? Anyone want to try?