Pinterest Hits and Misses

It seems right now everyone is on the Pinterest addiction, myself included.  I was hooked immediately!  I love being able to access all ideas I find and they are organized in one location.  But I soon found myself only "pinning" ideas which obviously is just a waste of time.  Therefore to justify my daily habit, I created a board to hold me accountable of "Pins" I have tried.  There are some hits and misses.

DIY microderm - I do this @ least once a week! 

VERY SOAPY! Would not recommend for carpet! The only SPOT REMOVER you may ever need ~ Mix one part Dawn dish washing liquid with two parts hydrogen peroxide; pour or spray it directly on the stain, and watch it 

1 Tablespoon Unflavored Gelatin and 1-2 Tablespoon milk= DIY pore strips
I thought this was going to rip my face off, seriously I panicked!

Shaving cream and Listerine for your heels, who knew?

 hot lemon water with ginger. - Drink it every day now!

dip q-tip in hydrogen peroxide (the key ingredient in whitestrips) and apply to surface of teeth for 30 sec before brushing teeth) once a day for a few days. I just pour it in :)

Honey, brown sugar and olive oil = homemade lip exfoliator

1 Minute To Soft Hands – Olive Oil Sugar Scrub - Love! need to do this right now!


Next from Pintrest, I will review Hit and Miss recipes!

Zucchini Parmesan Soup

INGREDIENTS

   2 Tbsp. olive oil

  1 onion, chopped

     2 garlic cloves, peeled and crushed

2-1/4 lbs. zucchini, sliced in 1/2-inch slices

1 large Yukon Gold potato, cubed

  3 to 4 cups vegetable (or chicken) broth

    1/4 to 1/2 cup cream

   2 Tbsp. fresh grated Parmesan + extra Parmesan, shaved, to serve

   Freshly ground pepper

PREPARATION

Heat the olive oil in a large saucepan and add the onion and garlic. Cook until the onion softens, (again, always prefer to cook longer) 2-3 minutes. Not allowing the garlic to burn.    Increase heat and add the stock and cubed potato to the saucepan. Bring mixture to a boil.

Cook for about 10 minutes or until the potatoes are soft. 

  Add the zucchini and cook about 3-5 minutes until zucchini is soft. Remove from heat.

  Stir in the grated Parmesan and cream. Taste and adjust seasonings, adding more grated Parmesan, cream, salt and pepper to your taste.

   Using an immersion blender or food processor, blend the soup until smooth. 

Garnish with shaved Parmesan.

Unfortunately, this is another recipe that is not one of my all time favorites.  It was easy and good and a different way to use zucchini.  Give it a try and see what you think!  Enjoy!

Summer Squash Soup

Ingredients:
Chopped yellow squash, flesh only, 3 cups
1 Cup Vegetable Stock or Chicken if you prefer
1/4 C cream
1 clove garlic (I always use more)
Olive oil, 1 tsp
Chopped fresh thyme
Salt and pepper, to taste

 Heat olive oil in a large saucepan, sauté onions and garlic. I prefer to caramelize more than a light saute.   Add the chopped squash,  broth, salt and pepper. Bring to a boil, reduce heat and simmer for about 15 minutes. Remove from heat, let it stand, until it cools down. Blend soup in a food processor or use emulsion blender.  Try to remove all  lumps. Return soup to saucepan (if you used blender), and  reheat on low. Serve warm, swirl in the cream before serving. Garnish with thyme.


Very quick and easy recipe.  But I will admit, it was not my favorite.  I will always share recipes I try.  Despite what I may think because not everyone likes the same thing.  If you like squash and want an easy recipe, give this one a try. Enjoy

Bathroom Update

When we moved into our house a few years ago, we did not touch the upstairs baths.  We have since made minor changes to one of the baths upstairs.  But I have decided its time to complete the project.  I am not talking major renovations here, paint, fixtures, mirrors etc.  And I am also quite limited as to what can be done due to the size of the baths.  So today I have been searching for bathroom inspiration...

Love this clean look

Black accents

Mirror

Love the chalkboard.  Do not think we will be adding this but it  is fun!

Possibly paint cabinets

TILE

Contrast

Color block

Oh ,I wish!

I like the idea of using a mirror instead of a square, circle etc

Not in gold but frames with no picture are a good idea for accents in baths

Another fun mirror

Great tile

Black or charcoal?

  I will continue to search for inspiration and we will see. where it takes us!

Linguine with Avocado and Arugula Pesto

Yummm!  As I mentioned in an earlier post, I love Giada's new cookbook, "Giada's Kitchen."  And have found a new recipe to obsess over, Linguine with Avocado and Arugula Pesto.  It was so very easy but was satisfying and had amazing flavor! Most work nights, I do not cook or at least try anything new.  This recipe was a great week night meal!  I did not take many pictures but here are the two that I took:

The pesto was a great shade of green

Ingredients

• 1 pound linguine pasta
• 2 medium avocados, halved, peeled, and seeded (about 12 ounces total)
• 3 cups baby arugula leaves (3 ounces)
• 1 packed cup fresh basil leaves
• 3 tablespoons fresh lime juice (from 2 large limes)
• 2 cloves garlic, peeled and smashed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup grated Parmesan (4 ounces)
• 1/2 cup sliced almonds, toasted

Directions

Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.

Using a spoon, scoop out the flesh from the avocados and place in a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.

Pour the pesto over the pasta and toss together. Add the cheese and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce

The finished product!

Enjoy!

PANTONE 2012 Color of The Year: Pantone 17-1463 Tangerine Tango

I have always adored orange and coral colors.  If you have not heard, Tangerine Tango is the Pantone color for 2012.  Please see below the quote from the Pantone Institute about this years recipient:

“Sophisticated but at the same time dramatic and seductive, Tangerine Tango is an orange with a lot of depth to it,” said Leatrice Eiseman, executive director of the Pantone Color Institute®. “Reminiscent of the radiant shadings of a sunset, Tangerine Tango marries the vivaciousness and adrenaline rush of red with the friendliness and warmth of yellow, to form a high-visibility, magnetic hue that emanates heat and energy.”


I could not agree more!  Below are images of tangerine for inspiration...

Small flashes of color add much to this space

Tangerine adds touch of color to a very neutral palette

Incorporating the color can be as simple as adding an inexpensive  candle

Accessories Galore

Love the repetition

Even on the runway!

Be inspired...

Grilled Artichokes with Creamy Champagne Vinaigrette

My husband started a Christmas tradition years ago of giving me a new cookbook on Christmas mornings.  I am not sure where he got the idea, but I love it!  This year he bought me Giada's newest cookbook.

It is great!!  I have only cooked a couple of recipes but there are SO many that I want to try! So many that I have a difficult time prioritizing!  The first recipe I tried was her Grilled Artichokes.You can find the recipe here, but I will post my pictures. I adore artichokes and they are so good for you.  I am making a point to cook them  more often!  If only we could grow them here!

If you like artichokes, I highly recommend this recipe.  I left out the rosemary due to being too lazy to go outside in the dark to cut it.  Do not be intimidated by artichokes. Once they are cleaned, it is very easy to cook them.  Enjoy!

Day of Love

Happy Valentines Day to all!  The day sure does not seem to be what it was when we were younger but at least we are here to celebrate!  Don't you wish you were on the beach with those cupcakes?

Whitney Houston

 From elementary school til now, I have loved Miss Whitney's music.  There are so many incredible songs but below is one of my all time favorites.  RIP Whitney, you will be missed...

Fettuccine with Zucchini and Pecans

If you have been reading this blog, you know that I am trying to get up to date on my postings. I continue to find things that I intended to post and never did. So here we go again...I made this recipe in the fall and just came across it. It was super easy and with the addition of the zucchini, one can reduce the amount of pasta used. Not sure if it really helps but at least you do not feel as guilty! For whatever reason I did not take a picture or at least I have not found it if I did :) So here is a shot from

Southern Living

You could always substitute walnuts or almonds for the pecans and another cheese if you do not care for or have Asiago.

3/4 cup coarsely chopped pecans

1 (12-oz.) package fettuccine

2 tablespoons butter 2 tablespoons olive oil

1 pound small zucchini, shredded

2 garlic cloves, minced

1 cup freshly grated Asiago cheese

1/4 cup thinly sliced fresh basil

If you have been reading this blog, you know that I am trying to get up to date on my postings. I continue to find things that

I intended to post and never did. So here we go again...I made this recipe in the fall and just came across it. It was super easy and with the addition of the zucchini, one can reduce the amount of pasta used. Not sure if it really helps but at least you do not feel as guilty! For whatever reason I did not take a picture or at least I have not found it if I did :) So here is a shot from

Southern Living

Heat pecans in a small nonstick skillet over medium-low heat, stirring often, 6 to 8 minutes or until toasted and fragrant.

You could always substitute walnuts or almonds for the pecans and another cheese if you do not care for or have Asiago.

3/4 cup coarsely chopped pecans

1 (12-oz.) package fettuccine

2 tablespoons butter 

2 tablespoons olive oil 

1 pound small zucchini, shredded

2 garlic cloves, minced 

1 cup freshly grated Asiago cheese 

1/4 cup thinly sliced fresh basil

Heat pecans in a small nonstick skillet over medium-low heat, stirring often, 6 to 8 minutes or until toasted and fragrant.

Prepare fettuccine according to package directions. Reserve pasta water

Meanwhile, melt butter with olive oil in a large nonstick skillet over medium-high heat; add zucchini and garlic, and sauté 3 to 4 minutes or until zucchini is tender. Toss with hot cooked fettuccine, pecans, Asiago cheese, and basil. Season with salt and freshly ground pepper to taste. Add any of the pasta water if the consistency is too thick for you. Serve immediately. Enjoy!

Prepare fettuccine according to package directions. Reserve pasta water

Melt butter with olive oil in a large nonstick skillet over medium-high heat; add zucchini and garlic, and sauté 3 to 4 minutes or until zucchini is tender. Toss with hot cooked fettuccine, pecans, Asiago cheese, and basil. Season with salt and freshly ground pepper to taste. Add any of the pasta water if the consistency is too thick for you. Serve immediately. Enjoy!

Pumpkin Pecan Cheesecake

Again, I am so behind with posts! This picture was taken at my Aunt Norma and Uncle Charles lake house, also known as "The Five Star." The Fam wanted a change of scenery this year, so we were lucky to be able to spend Thanksgiving 2011 at The Five Star! It seems to be repetitive to continue to apologize for my poor photographic skills but maybe you get the idea.  Anyway, I made this cheesecake and though it may not look incredibly appealing, there were no leftovers!  You can get the recipe here and also see the fantastic pics the professionals took.  Enjoy!