Thursday, July 26, 2012

Friday, July 20, 2012


Well, another quiet Friday evening - which is fine by me. I have had quite the tiring day today for whatever reason. Come to think of it, the last week has been overall exhausting. I am not too sure if it has anything to do with going cray cray at the gym or not...actually, I am beginning to wonder if I am not eating enough since I am training 5-6 times a week. 
I really do love going to the gym. It is that 1 hour a day where I can take care of myself and fully put 110% into that and even though some days I really don't feel like it I know that I just have to put my foot through the door and even if I half-ass it some days; well, at least I got to the gym and did something. 
Sundays and Wednesday's are usually my active rest days so I am always doing something...hiking or walking...I am hoping to get a bike next year and do more of that and in the Winter go ice-skating with the boyfriend {he loves to play ice hockey and is quite good at it too!}.

I guess I will go over my day a little bit...get a bit more personal in the blog as I don't tend to do that too often. But yea...
Woke up to terrible news this morning. Those shootings that happened in Colorado...well, that is very scary. 
I can't imagine what those people must have gone through in that movie theatre...or what the family of the victims are going through right now. The's just terrible. :( 
I don't know why this has to happen in our world...why? I guess there is no point in trying to figure it out...we never will, will we? 
It's sad that today - you can't even go out to the movies...without something tragic like this happening. 
Thoughts and prayers go to all those affected by this terrible terrible event. 

So obviously the start to the day was sad...and other then that, watching lots of CNN and trying to stay awake I did go and workout my legs at the gym. 
It was another gorgeous day out there weather wise...felt like Fall. So beautiful! I am just hoping for some rainy days soon. Just so that gives us a perfect excuse to stay in bed allll day! :)
Tomorrow will be a busy the boyfriend and I will be up early {yay, he has a Saturday off!} and we will be visiting my Uncle at the cemetery if we can and go to a huge Polish grocery store to pick up a few things here and there. Just some cup-a-soups...Polish cup-a-soups are the best. :) 
Sunday I hope to plan out a road trip for us to go on. Maybe the beach? We shall see! I have pictures to share with you guys from last weekends road trip...don't have anything yet to post...will have to fiddle-faddle with my phone first. 

Anyways..I am half falling asleep here at my I think I will sign off for now before I pass out with this thing on my lap and with my luck it will drop off the bed and destroy itself or something. 
Wow. I just can't seem to shut up now. Lol. 
I hope everyone is having a lovely night so far...having a great start to their weekend...loving and spending time with their loved ones...
I miss my family I just want them to know that I am thinking about them...and I think about them everyday! I miss them. 
I love you guys! :)) 

Nighty night.

Edita Vilkeviciute by Lachlan Bailey for Vogue Paris April 2012.


Thursday, July 19, 2012


Okay...I found the most ridiculous recipe in Guy Fieri's cookbook...and when I say ridiculous, I mean that my stomach is screaming for me to either make this recipe ASAP or just eat the damn book itself. 
I can't even describe this's just get on with it. 
It can be found on page 322. 

Bon Appetit!

McAlister Potatoes
"It may seem as if I have a lot going on, but I'm pretty consistent in my style and habits. For example, I never go to somebody's house without bringing something, and I've always got to be cooking -- I take over people's kitchens about 90 percent of the time. So of course when I went over to my culinary director Korina McAlister's house one night before she worked with me, I came rolling in with this potato dish. Korina, her husband, "Jimmy Mac," and their kids, Dixie and Mason {Jimmy's from Tennessee}, loved them so much that they made them themselves the next night! So when I got ready to do the recipe on the show, I put them out there as McAlister Potatoes. It's all about tribute!"

Serves 6-8

1 cup sour cream
1/2 cup chopped drained Peppadew peppers
1/4 cut white wine
3 pounds baby Yukon gold potatoes
2 tablespoons kosher salt, plus more for seasoning
3/4 pound bacon, diced
2 yellow onions, diced
1 tablespoon minced garlic
1 teaspoon freshly ground black pepper
4 tablespoons olive oil
3 tablespoons grated Parmesan cheese

1. In a small mixing bowl, combine the sour cream, peppadews, and wine. Mix thoroughly and refrigerate for 1 hour. 

2. In a large stockpot, combine the potatoes, 2 tablespoons salt, and water to cover. Turn the heat to high, bring to a boil, and cook until fork-tender. 

3. Meanwhile, in a lage skillet over medium heat, cook the bacon and onion until the onion browned. Add the garlic and cook 1 or 2 minutes. Transfer the mixture with a slotted spoon to paper towels to drain, leaving the fat in the pan. Sprinkle the bacon and onion mixture on a serving platter and keep warm. 

4. Drain the potatoes and spread them on a baking sheet. Using a clean kitchen towel over your hand, smash the hot potatoes to approximately 1/3--inch thick. Season them with salt and pepper. 

5. Reheat the fat in the skillet over medium heat and add 2 tablespoons of the olive oil. Working in batches and adding more oil as needed, brown the potatoes on both sides until crispy, 5 to 7 minutes, then transfer them to the platter with the bacon mixture. 

6. Top the potatoes with Parmesan and then with the sour cream mixture. 

I really shouldn't be posting recipes right now...late into the night. I am starving and my stomach is eating itself! Lol. But seriously, this recipe sounds INCREDIBLE! Let me know if you guys try this out and what you thought.
I am DEFINITELY going to make this for a cheat meal at some point in the future. ;))


{Source: Image from Google Images}


I would love an apartment/house like this with a bookshelf like that!

I have been on a minor downer the last couple of days here and there - not exactly sure why....but I am working on it! Lol. Other then that things have been really good and I am just trying to keep as busy as possible. Been reading lots and the amount of books to read is dwindling - seems like my speed reading has picked up, lol! But I also did mention in a previous post that there are a lot of new books out there that have struck my fancy so I am going to do a book wish list since I haven’t done that with you guys in a while. 

A Vineyard In Tuscany by Ferenc Mate {$13.24}
A book on Italy - what more can you want? And who wouldn’t want to pick up all their things and move to Italy to grow their own grapes and make their own wine? 
Definitely love my Italy stories and want this one in my collection.

Triggered: A Memoir of Obsessive-Compulsive Disorder by Fletcher Wortmann {$18.17}
I find myself to be a bit OCD so this book grabbed my attention. :) I also have read great reviews on it about one’s struggles with this anxiety disorder. I wonder if I will be able to relate or not but regardless, I like to read about different things in general so would like to see what this one is about.

Little Ways to Keep Calm and Carry On: Twenty Lessons for Managing Worry, Anxiety, and Fear by Mark Reinecke {$12.24}
When I am dealing with a bout of anxiety that I feel like I can’t cope with at times I not only use my natural and healthy techniques to deal with it without grabbing the pill bottle but I find that blogging or tweeting about it somewhat helps. Lots of people respond and it is nice to know that sometimes I am not alone in this. I am not the only one struggling. So my lovely Twitter friend @lushbaby recommended this book to me. I love the entire “Keep Calm & --” series so am eager to see what this book is about as she has said that it’s helped her in her times of struggle. :)

Yes, Chef: A Memoir by Marcus Samuelsson {$19.20}
Since reading “Talking With My Mouth Full” by Gail Simmons I have been trying to find more chef-y memoirs. Since I adore Chef Samuelsson I was happy to see that this book was out. I am very interested in seeing how he got started in the culinary world. 

Persuasion by Arlene Dickinson {$20.68}
I saw this book at my bookstore {Chapters} and was drawn to it as I had just seen Arlene the night before on the show Shark Tank {or Dragons of the two} and who wouldn’t want business tips from a savvy business woman??

Restaurant Man by Joe Bastianich {$18.50}
Another memoir type chef book by Italian Chef Bastianich ~ who you can also see on Ramsay’s show Master Chef.
Bastianich is super intimidating and kind of a prick ~ a quiet one at that, not as loud as Ramsay but I am quite interested in seeing more of him then the arrogant chef and am sure I won’t be disappointed in this book. 

The Face of Fear by Dean Koontz {$9.99}
I have been wanting to get this book for a while now to read and just never got around to it. I don’t know why. I have read a lot of Koontz’s books lately and I think this one is on the list to read next. 

Mary Engelbreit 2013 Day-to-Day Calendar: The Best Things in Life...Aren’t Things {$13.13}
I know this isn’t a book...but I wanted to share because I really love Mary’s artwork. I am not into the whole “country” illustrator theme but I really do enjoy Mary’s work after seeing it in a Christmas book growing up. So incredibly colourful, lots of details without being too much. Mary’s artwork reminds me of penmanship sometimes...I know that sounds odd...but if you ever see someone’s writing that is big, thick and they dot their i’s with big fat circles...well, that is what Mary’s art reminds me of {weird I know}. I mean, I know what I am talking about...I obviously can’t put it into words. Lol. 
Anyways...2012 is almost done - which is crazy...the year is drawing to a close and I am going to make THE MOST out of 2013 more then anything since the last three years have been slightly tricky for me here and there. So what better way then to plan ahead and have a cute little calendar, all in one? :)
Anyways...if you want to check out more of Mary’s stuff just search her name in the Amazon search engine. :) 

There ya go! Let me know if you guys have read any of these books and what you thought. :)


Wednesday, July 18, 2012


Hits to the Style.

Who stands out for you guys? 
For me it is definitely Nicole Richie, Diane Kruger, Nikki Reed and Kate Beckinsale. I am not a fan of Jessica Biel but she looks stunning! And Anne Hathaway looks like a 15 year old boy - don't like her hair cut! But - her style is pretty cool.


{Source: People StyleWatch}


Every so often I get emails from Amazon recommending books for me..usually there is one book in that list that strikes my fancy. But this time is one of those times where I pretty much want every book that they show me. Not to mention that there are quite a few new cookbooks that are coming out around the Fall that I am eager to get my hands on by Food Network chefs like Melissa D'Arabian, Michael Smith and Rocco DiSpirito. 
So after seeing all these books I decided to go back to some cookbooks that I got not too long ago and share a recipe. Particularly from one of my favourite celebrity chefs; Guy Fieri. 
Trust me when I say that this cookbook would be any man's dream. It is jampacked with the most mouthwatering recipes known to mankind. It's quite unbelievable! I am not particularly sure how healthy these recipes are but I can guarantee you that no one will be disappointed after trying them {they may want to hit the gym for an hour or two afterwards though}. 
To start off "light" - since it is getting a bit late where I am, I am going to share a "veggie & side" recipe - that can be found on page 312. No picture...but sounds delicious none the less. I love sour/hot things so sauerkraut and banana peppers? I mean, you can't go wrong there. ;)

Bon Appetit!

Banana Pepper Sauerkraut
"Oh, this just turns on the water jets in my mouth. It's awesome on hot or cold dishes, sandwiches or salads, you name it. This is your new go-to condiment."

Serves 4

2 cups best-quality sauerkraut, drained
1-1/2 cups jarred banana peppers, drained
2 to 3 tablespoons pickled jalapeno rings
1/4 cup apple cider vinegar
1 teaspoon kosher salt
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon granulated garlic

1. In a food processor fitted with the steel blade, combine all the ingredients and pulse until finely chopped and well combined. Taste and adjust the seasoning as desired. Refrigerate any leftovers. 

This is what I love about short recipes; they're short. 
I dislike it when there are 30 steps to a recipe...especially when you are trying to make a meal for a weeknight. I know this isn't technically a 'meal'...okay, maybe for me - but as Guy states in his book; it is perfect as a condiment and I think this just sounds amazing. :)


Thursday, July 12, 2012



Tom Hardy by Alasdair McLellan for Vogue UK June 2012.


{Source: VisualOptimism @ TFS}


So I have been trying really hard {sometimes not hard enough} to eat really clean the last week...some days are better then others {yesterday I had white carbs - white food is baaaaaaad, apparently}...but I am trying to find quick, cheap and healthy recipes {clean ones} to try out and to share with you guys so here is one that I have had saved in my bookmarks for quite a long while and decided that I will post it today! I will be trying this recipe out at some point soon {when it isn't +5000C outside} and if I remember; let you know how it turned out. :) It is suuuper easy though. 

Bon Appetit!

Onion and Cucumber Salad with Salmon
Even raw Viadlias are mild; here they're combined with flaked salmon, capers, and cuke in a salad substantial enough to be a meal, especially when offered with grilled bread. Red-wine vinegar can replace sherry vinegar; you'll want to then add a touch more honey to the dressing. For the easiest prep: After cutting the onion in half lengthwise through the root, remove the skin. Place cut side down and, with a chef's knife, thinly slice. 
{Everyday Food, July/August 2007}

Prep Time: 5 minutes
Total Time: 20 minutes
Yield: Serves 4

3/4 pound skinless salmon fillet
Coarse salt and ground pepper
1 tablespoon sherry vinegar
1 tablespoon olive oil
1 teaspoon honey
1/2 Vidalia onion, very thinly sliced
1/2 seedless cucumber, thinly sliced
1 tablespoon nonpareil or very small capers, rinsed and drained

1. Preheat over to 450 degrees. Place salmon on a rimmed baking sheet; season with salt and pepper. Bake just until opaque throughout, 8 to 10 minutes. Using a fork, gently flake fish into bite-size pieces; let cool to room temperature. 

2. Meanwhile, in a medium bowl, whisk together vinegar, oil, and honey. Season with salt and pepper. Add salmon, onion, cucumber, and capers; toss to combine. Serve immediately, or refrigerate up to 4 hours. 

Lately I have been trying to find recipes that take NO time to make and this is a perfect example. Might even add some toasted foccacia to it. 


{Source: Everyday Food Website}

Tuesday, July 10, 2012


Okay - I am working on my big time hair post which is taking a little longer than expected but make sure to check back over the weekend for it *fingerscrossed*. For now, I am going to share a recipe with you guys that is taken out of this book:

Yea, that's right...I took that pic. Anyways, it is Chef Michael Smith's Kitchen - 100 of my Favourite Easy Recipes. 
And seriously...they are really really easy to make. This book is JAM-PACKED with recipes - each one with it's own marvelous full page photo and they all look beyond mouth-watering. I highly recommend this book with recipes such as; Southwestern Grilled Chicken Salad, Coconut Crusted Chicken, Corn Cakes, Shrimp Rice Paper Rolls, Lentil Stew with 40 Garlic Cloves, Chef's Steak - the list goes on and on and on. They all look amazing so I highly recommend picking up this book if you love to be in the kitchen and need to add a fantastic book to your cookbook repertoire. 
Anyways...this next recipe I am definitely going to be trying this weekend, it is also light and healthy - perfect since I am all about healthy and clean eating these days {well, as much as I can be, lol}.

{This recipe can be found on page 69 of the book.}

Bon Appetit!

Asian Salmon Salad with Miso Sesame Dressing, Edamame Beans, and Sprouts
This salad has three distinct parts that harmoniously become one; salmon seared and flaked into a salad of beans and bean sprouts, all tossed with an aromatic Asian-inspired dressing. But my favourite part is the crunchy chow mein noodles on top. Serves 4

1 salmon fillet {8 ounces/250 g}, skin removed
A sprinkle or two of salt and lots of freshly ground pepper
A splash of cooking oil
1 cup {250 mL} of shelled edamame beans, thawed if frozen
1 cup {250 mL} of bean sprouts
1 cup {250 mL} of thinly sliced snow peas
1 cup {250 mL} of grated carrots
1 cup {250 mL} of cilantro leaves
2 green onions, thinly sliced
1 cup {250 mL} of crispy crunch chow mein noodles
For the Dressing
1/4 cup {60 mL} of vegetable oil
1 tablespoon {15 mL} of toasted sesame oil
2 tablespoons {30 mL} of grated frozen ginger
2 tablespoons {30 mL} of rice wine vinegar
1 tablespoon {15 mL} of miso paste
1 teaspoon {5 mL} of soy sauce
1 teaspoon {5 mL} of honey
Preheat your favourite heavy saute pan or frying pan over medium-high heat. Dry the salmon fillet on a piece or two of paper towel - this will help it sear and develop a crispy crust. Season the fish on both sides with salt and pepper to taste. 
Add a splash of cooking oil to the pan, enough to evenly coat the bottom with a thin film. In a few moments, when the oil just begins to smoke, carefully slide in the salmon fillet. Increase the heat to high and sear the first side until golden brown and crunchy, 4 to 5 minutes. Flip the fish and continue searing until the fish is cooked through, another 4 to 5 minutes or so. 

Meanwhile, make the dressing. In a salad bowl, whisk together the vegetable oil, sesame oil, ginger, vinegar, miso, soy sauce, and honey until smooth.

When the salmon is seared, add it to the salad bowl and break it into large flakes with a fork. Add the edamame beans, sprouts, snow peas, carrots, cilantro, and green onions and toss until everything is evenly coated with the dressing. Top with the crunchy chow mein noodles. Serve and share!

Kitchen Tip
The best way to keep the salmon from sticking to the pan is to preheat the pan. Fish sticks to cold metal but not to hot metal. The oil will help, but nothing beats a hot pan for a nonstick cooking surface. 

Doesn't that sound sooo yummy. :) 
Of course, being a cilantro hater {sorry cilantro} I am going to just omit that part. But other then that, it looks like we have a fantastic Friday night dish! :)