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| Deborah Lippmann nail polish (available here) |
Emily
Friday, August 17, 2012
Thursday, August 16, 2012
Monday, August 13, 2012
Red - Taylor Swift
So, if you are a Taylor Swift mega fan like me then you know about her web chat that was earlier tonight. (Video here) Anyway, Taylor Swift annouced her new album Red would be release Oct 22nd this year. YAY! I. AM. SOOOO. excited. :) I'm trying to type really fast so .........here's the album cover.
She also is releasing her new single "We Are Never Ever Getting Back Together" tonight too. She played it for fans for the first time on the web chat. Anybody else think that's a really long title? Either way I'm excited.
XO
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| Photo source |
XO
Saturday, August 11, 2012
Friday, August 10, 2012
Zucchini Rice Gratin
What? Zucchini Rice Gratin? Sounds delicious? Thought so.
So, I woke, get on bloglovin and got super excited after I saw this delicious recipe here. (That's a lot of linking going on...)
ANYWAY. Do you enjoy yummyful (it's a word) things as much as I do? You do? Well, I'm glad you're here because Zucchini Rice Gratin is about as yummy as things look and get
1/3 cup uncooked white rice, long-grain is suggested but use whatever you prefer
5 tablespoons olive oil
1 1/2 pounds zucchini (about 3 medium), sliced 1/4-inch thick
1/2 pound plum tomatoes, sliced 1/4-inch thick
Table salt and freshly ground black pepper
1 medium onion, halved lengthwise and thinly sliced
3 garlic cloves, minced
2 large eggs, lightly beaten
1 teaspoon chopped fresh thyme leaves
1/2 cup grated Parmesan, divided
Preheat oven to 450°F. Cook the rice according to your favorite method. The package directions work in some cases, but check my notes above about adjustments I find I have to make. If you cook the rice in a large, wide-ish covered skillet, it might cook even faster but you’ll have the chance to use it again (and save on dirty dishes) when you need to cook the onions in a bit.
While rice cooks, coat two large (or, if you have the same pitifully small oven as I do, three smaller) baking sheets each with a tablespoon of a of olive oil (a bit less for smaller pans). Spread zucchini and tomato slices on the baking sheets in as close to a single layer as you can. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Roast tomatoes for 10 minutes and zucchini for 20. Flip zucchini halfway through; it’s not worth the messy effort for the tomatoes. Leave oven on.
Heat large, heavy skillet (such as the one you used to cook your rice) over medium heat. Once hot, add 2 tablespoons olive oil, heat oil, then add onions, garlic and 1/4 teaspoon salt to pan. Cover and reduce heat to low, cooking onion until limp and tender, about 15 to 20 minutes. Stir occasionally.
Combine onion mixture, rice, eggs, thyme, half of your grated cheese and a half-tablespoon of olive oil in a bowl. Add a good amount of freshly ground black pepper. Use the remaining half-tablespoon of olive oil to coat a shallow 2-quart baking dish. Spread half of rice mixture in bottom of dish. Arrange half of roasted zucchini on top. Spread remaining rice mixture over it and please don’t worry about being neat about this; dinner will be “rustic” tonight! Arrange remaining zucchini on top, then tomato slices. Sprinkle with remaining grated cheese and bake until set and golden brown, about 20 minutes.
Enjoy the yummyness (also a word)...........(because I said so).
XO
Emily
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| photo from siriously delicious |
So, I woke, get on bloglovin and got super excited after I saw this delicious recipe here. (That's a lot of linking going on...)
ANYWAY. Do you enjoy yummyful (it's a word) things as much as I do? You do? Well, I'm glad you're here because Zucchini Rice Gratin is about as yummy as things look and get
Zucchini Rice Gratin
(original recipe from Smitten Kitchen)
 |
| photo from Smitten Kitchen |
5 tablespoons olive oil
1 1/2 pounds zucchini (about 3 medium), sliced 1/4-inch thick
1/2 pound plum tomatoes, sliced 1/4-inch thick
Table salt and freshly ground black pepper
1 medium onion, halved lengthwise and thinly sliced
3 garlic cloves, minced
2 large eggs, lightly beaten
1 teaspoon chopped fresh thyme leaves
1/2 cup grated Parmesan, divided
Preheat oven to 450°F. Cook the rice according to your favorite method. The package directions work in some cases, but check my notes above about adjustments I find I have to make. If you cook the rice in a large, wide-ish covered skillet, it might cook even faster but you’ll have the chance to use it again (and save on dirty dishes) when you need to cook the onions in a bit.
While rice cooks, coat two large (or, if you have the same pitifully small oven as I do, three smaller) baking sheets each with a tablespoon of a of olive oil (a bit less for smaller pans). Spread zucchini and tomato slices on the baking sheets in as close to a single layer as you can. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Roast tomatoes for 10 minutes and zucchini for 20. Flip zucchini halfway through; it’s not worth the messy effort for the tomatoes. Leave oven on.
Heat large, heavy skillet (such as the one you used to cook your rice) over medium heat. Once hot, add 2 tablespoons olive oil, heat oil, then add onions, garlic and 1/4 teaspoon salt to pan. Cover and reduce heat to low, cooking onion until limp and tender, about 15 to 20 minutes. Stir occasionally.
Combine onion mixture, rice, eggs, thyme, half of your grated cheese and a half-tablespoon of olive oil in a bowl. Add a good amount of freshly ground black pepper. Use the remaining half-tablespoon of olive oil to coat a shallow 2-quart baking dish. Spread half of rice mixture in bottom of dish. Arrange half of roasted zucchini on top. Spread remaining rice mixture over it and please don’t worry about being neat about this; dinner will be “rustic” tonight! Arrange remaining zucchini on top, then tomato slices. Sprinkle with remaining grated cheese and bake until set and golden brown, about 20 minutes.
Enjoy the yummyness (also a word)...........(because I said so).
XO
Emily
Thursday, August 9, 2012
A Touch of Britian
One word: LOVE. I love the chaos that is my computer. I have no idea where is came from but it is amazing and just stunning. The British flag really pops. :)
XO
Emily
Killer Style
Leighton Meester
in a Versus velvet panel dress &
Pierre Hardy Circle platform sandals (2010)
So, if you went on my computer you would think I was a hoarder. I mean I have hundreds of fashion photos. Everywhere. I mean it's bad. BUT that means I find random photos that I didn't know existed. And I love this photo. I mean it's a panel dress. How much better could anything be? Leighton Meester is gorgeous. I've accepted this fact and moved on to me wanting to be her. I mean come on she is famous, has great hair, wears a-mazing clothes and has great hair. Did I mention she has great hair? Plus the dress is black. I love dark colors so this is like mega fantastic.
XO
Emily
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