Jack Johnson, that is.
So, Max and I really wanted to go to his concert a few weeks ago, but we weren't able to get away that evening. I thought that it was really cool that 100% of profits from his To The Sea tour are going to different earth/green charities! If any of you haven't listened to his stuff, it's kind of surfy-acoustic-goodness. He writes amazingly good songs and his committment to Greenery is something that all artists should aspire to. His newest album, To The Sea was recorded in a solar powered studio and printed on 100% recycled paper, which I think is pretty cool. Since he is, at heart, a surfer boy, it would make perfect sense that his cause is to give back to his community and to the environment.
So, I thought I would post a link to his website in case any of you are interested in learning more about these particular charities/causes:
http://jackjohnsonmusic.com/home
And here is a video for one of my favorite songs!
Thursday, August 26, 2010
Saturday, August 21, 2010
Kind of Obsessed With Fried Chicken.
Seriously, I love it. I have fond memories of my grandma and my mom frying it up in a skillet when I was growing up, and my first job was even at a (love-that-chicken-from) Popeye's. We've been committed to eating better as much as we can at home, lately, and have been hard core with the Weight Watchers recipes. I've been reluctant to try their "fried" baked chicken variations using corn flakes or bread crumbs up until this last week, fearing that they could never compare to the lovely golden crispy greasy pieces of heaven I know and love, aka fried chicken...but now I'm sorry I waited so long! Here's one of the two recipes we tried this week, Orange-Crumbed Chicken, and I highly recommend it. Total deliciousness in your mouth, and with only 179 calories per piece you could actually have two and not feel guilty.
2 Tbsp. orange juice
2 Tbsp. Dijon mustard
1/4 tsp. salt
3/4 cup whole-wheat cracker crumbs
1 Tbsp. grated orange zest
1 shallot
1/4 tsp. pepper
4 skinless boneless chicken thighs
Heat oven to 350 degrees F; spray nonstick baking sheet with nonstick cooking spray. In small bowl, combine orange juice, mustard and salt. On sheet of wax paper, combine cracker crumbs, orange zest, finely chopped shallot and freshly ground pepper. Brush chicken on both sides with mustard mixture, then dredge in crumbs, firmly pressing crumbs to coat both sides. Place chicken on baking sheet.
Bake 15 minutes; turn over and bake until cooked through, 15 to 20 minutes longer.
Servings: 4
Nutritional information, per serving: 179 calories, 4 grams total fat (1 gram saturated), 59 mg cholesterol, 518 mg sodium, 20 grams carbohydrate, 3 fiber, 16 protein.
Enjoy!
D.
2 Tbsp. orange juice
2 Tbsp. Dijon mustard
1/4 tsp. salt
3/4 cup whole-wheat cracker crumbs
1 Tbsp. grated orange zest
1 shallot
1/4 tsp. pepper
4 skinless boneless chicken thighs
Heat oven to 350 degrees F; spray nonstick baking sheet with nonstick cooking spray. In small bowl, combine orange juice, mustard and salt. On sheet of wax paper, combine cracker crumbs, orange zest, finely chopped shallot and freshly ground pepper. Brush chicken on both sides with mustard mixture, then dredge in crumbs, firmly pressing crumbs to coat both sides. Place chicken on baking sheet.
Bake 15 minutes; turn over and bake until cooked through, 15 to 20 minutes longer.
Servings: 4
Nutritional information, per serving: 179 calories, 4 grams total fat (1 gram saturated), 59 mg cholesterol, 518 mg sodium, 20 grams carbohydrate, 3 fiber, 16 protein.
Enjoy!
D.
Wednesday, August 18, 2010
Stop Being All Ashy and Shiz.
Normally I would post a beauty product recommendation on my own blog, but I figure this works for here since it's LIFE-friendly.
If you're looking for a great, inexpensive body lotion, may I suggest St. Ives Intensive Healing Body Cream? No testing on animals, paraben-free, and fragrance-free. I can instantly feel the relief it gives my scaly legs. It's like aloe vera on a burn. I'm definitely getting into fragrance-free lotions...not sure if I've just read to many reviews on Beautypedia which state any kind of fragrance (even if natural/plant-based) can irritate the skin or what. My skin has never been irritated by anything that contained fragrance per se, but sometimes fragranced lotions will feel sticky rather than moisturizing. This lotion was also a "Paula's Pick" and it's around $4. Can't beat that!
And oh! There's also an Intensive Healing (FF) Body Lotion which comes in a big pump bottle. There's no review for it on Beautypedia, but it can't be much different from the body cream's formula. I have both, and as one might guess, it's just not as thick as the body cream, but soothing nonetheless!
p.s. I've only been able to find them at Ulta.
If you're looking for a great, inexpensive body lotion, may I suggest St. Ives Intensive Healing Body Cream? No testing on animals, paraben-free, and fragrance-free. I can instantly feel the relief it gives my scaly legs. It's like aloe vera on a burn. I'm definitely getting into fragrance-free lotions...not sure if I've just read to many reviews on Beautypedia which state any kind of fragrance (even if natural/plant-based) can irritate the skin or what. My skin has never been irritated by anything that contained fragrance per se, but sometimes fragranced lotions will feel sticky rather than moisturizing. This lotion was also a "Paula's Pick" and it's around $4. Can't beat that!
And oh! There's also an Intensive Healing (FF) Body Lotion which comes in a big pump bottle. There's no review for it on Beautypedia, but it can't be much different from the body cream's formula. I have both, and as one might guess, it's just not as thick as the body cream, but soothing nonetheless!
p.s. I've only been able to find them at Ulta.
Monday, August 16, 2010
A Must See.
Friday night me and Eric watched Part I of the documentary, The Future of Food. I highly recommend this to anyone who hasn't seen it. Scary? Yes. Important to know? YES. I had heard some of what was going on and it was specifically in reference to soybeans, but I had no idea to what extent corporations were shaping and controlling what we eat. In addition, these corporations have found another way to screw farmers.
Even though buying local produce is more expensive, it's worth it because a) the food is not genetically modified, b) the quality really is that much better (cut up the most flavorful cantaloupe yesterday!), and c) those guys work their asses off and get very little in return. I know it's not 100% doable all the time...it's not for me either, but it's a wonderful alternative to the supermarket that hopefully one day will become more commonplace.
-K
Even though buying local produce is more expensive, it's worth it because a) the food is not genetically modified, b) the quality really is that much better (cut up the most flavorful cantaloupe yesterday!), and c) those guys work their asses off and get very little in return. I know it's not 100% doable all the time...it's not for me either, but it's a wonderful alternative to the supermarket that hopefully one day will become more commonplace.
-K
Sunday, August 15, 2010
It really is incredible!
Okay, okay, I know I'm posting on here like crazy, but school's about to start up again and although I still intend on contributing, it may be harder to do so.
So, I was at Victoria's Secret today and checked out the new "Incredible" bra. I must say that it is the most comfortable bra I have ever put on my body. It fit perfectly (since I finally know my correct bra size) and another wonderful thing about it is that the straps don't have the little adjustable thingies. It fit quite well without them, and I really don't like messing with those things.
I bought a bra from Intimacy Boutique a few months ago and while I got a great fitting bra, it costs twice as much as the VS bra plus it's not quite as comfortable. I have found my new bra and if any of you are in the market for one, you must try one on.
- Nicole
P.S. I am fully aware of my shopping problem.
Saturday, August 14, 2010
Basic black pants
Hi Ladies,
I just went to the Gap today (surprise surprise!) and they have the best black dress pants right now. I got a coupon in the mail that showed all their new black pant styles and was curious to try them. I already have a pair that I wear with heels, but have been searching for a pair to wear with flats. Well, I found them! I got the "true straight" style in ankle. They're the perfect length, so I don't have to take them to the tailor. They cost $59.50 and I got 40% off with my coupon. Here they are:
They also have perfect trouser, modern boot, curvy, really skinny, slim crop, and boy fit. They have some of them in gray as well. Here's the link to the site:
http://www.gap.com/browse/category.do?cid=57240
Anyway, just thought I'd share in case any of you are in need of these basics. I also have coupons if you want (20% off).
I just went to the Gap today (surprise surprise!) and they have the best black dress pants right now. I got a coupon in the mail that showed all their new black pant styles and was curious to try them. I already have a pair that I wear with heels, but have been searching for a pair to wear with flats. Well, I found them! I got the "true straight" style in ankle. They're the perfect length, so I don't have to take them to the tailor. They cost $59.50 and I got 40% off with my coupon. Here they are:
They also have perfect trouser, modern boot, curvy, really skinny, slim crop, and boy fit. They have some of them in gray as well. Here's the link to the site:
http://www.gap.com/browse/category.do?cid=57240
Anyway, just thought I'd share in case any of you are in need of these basics. I also have coupons if you want (20% off).
Friday, August 13, 2010
I Thought of Something!
And of course it's food-related. I thought I would share a recipe with you lovelies---kitchen-tested, moi approved.
It's for a soup---and a cold one at that. I loooove soup, but up until making this one, I had been pretty stand-offish to cold or chilled soups. This particular soup just sounded so refreshing and besides, it's too effin' oppressive outside for a hot soup right now.
I got this recipe from the cookbook, Super Natural Cooking. The woman who wrote it, Heidi Swanson, also has a popular food blog yall may have heard of called 101 Cookbooks (look to the right of the page). I originally planned to provide a direct link to the recipe on her blog, but it's been pulled due to changes she made (the book has this newest version, as noted on her blog). SO, here it is below---
Crema de Guacamole (with Crunchy Topopos)
12 small tomatillos
3 serrano chiles, seeded and chopped
1 white onion, chopped
4 cloves garlic, chopped
6 cups vegetable stock
1/4 cup freshly squeezed lime juice, plus more as needed
1/2 tsp. fine-grain salt
4 large ripe avocados, peeled and pitted
1/2 cup loosely packed chopped cilantro
1/2 lime
Crema, fresh salsa, and chopped cilantro for garnish (optional)
Crunchy Topopos
1/4 cup clarified butter*
12 corn tortillas, cut into thin strips
Fine-grain sea salt
1/2 lime
Remove husks and stems from tomatillos. Rinse well, coarsely chop, and put in soup pot along with serranos, onions, garlic, and stock. Bring to a boil over medium-high heat, then immediately lower and simmer for 5 minutes, or until tomatillos start losing their structure.
Puree thoroughly with a handheld immersion blender (I'm sure a food processor does the trick, just watch out for that hot liquid!). Push the puree through a strainer and into a bowl to remove the tomatillo seeds and skins. Cool for 30 minutes, the stir in the lime juice. Refrigerate until completely chilled---a minimum of 2 hours.
To make the topopos---heat butter in a heavy skillet until hot but not smoking. Put a small handful of the tortilla strips into the skillet in a single layer. Note: it's very important not to overcrowd the skillet because the tortilla strips will steam rather than brown. Toss occasionally with tongs or a spatula until golden brown, usually 2-3 minutes. Tranfer to a paper towel-lined plate to drain and immediately toss with salt and a squeeze of lime juice. Repeat.
The topopos can be stored in a plastic bag.
In a separate bowl, blend the avocados thoroughly with the cilantro, salt, and a big squeeze of lime juice, then blend into the chilled soup base. Adjust the salt and lime as needed---you should be able to smell and taste the lime, but it shouldn't be mouth-puckering. Top each bowl with a swirl of crema, a spoonful of salsa, and a sprinkling of topopos, and a pinch of cilantro (As mentioned, optional, but the crema is definitely a nice touch!).
*Maybe some of yall already know making clarified butter aint no thang, but here's how to do it JIC---
Gently heat unsalted butter (just however much you need for a recipe, or if you want to make extra for future cooking, then a couple of sticks) in a small saucepan over medium-low heat. It will separate into 3 layers---a top layer of foam, a bottom layer of milk solids, and the clarified butter will float in between those 2 layers. Skim the foamy layer off with a spoon and discard. Next, carefully pour the golden middle layer into a jar or bowl, leaving the milk solids at the bottom. Discard the milk solids as well. Voila!!!
-K
It's for a soup---and a cold one at that. I loooove soup, but up until making this one, I had been pretty stand-offish to cold or chilled soups. This particular soup just sounded so refreshing and besides, it's too effin' oppressive outside for a hot soup right now.
I got this recipe from the cookbook, Super Natural Cooking. The woman who wrote it, Heidi Swanson, also has a popular food blog yall may have heard of called 101 Cookbooks (look to the right of the page). I originally planned to provide a direct link to the recipe on her blog, but it's been pulled due to changes she made (the book has this newest version, as noted on her blog). SO, here it is below---
Crema de Guacamole (with Crunchy Topopos)
12 small tomatillos
3 serrano chiles, seeded and chopped
1 white onion, chopped
4 cloves garlic, chopped
6 cups vegetable stock
1/4 cup freshly squeezed lime juice, plus more as needed
1/2 tsp. fine-grain salt
4 large ripe avocados, peeled and pitted
1/2 cup loosely packed chopped cilantro
1/2 lime
Crema, fresh salsa, and chopped cilantro for garnish (optional)
Crunchy Topopos
1/4 cup clarified butter*
12 corn tortillas, cut into thin strips
Fine-grain sea salt
1/2 lime
Remove husks and stems from tomatillos. Rinse well, coarsely chop, and put in soup pot along with serranos, onions, garlic, and stock. Bring to a boil over medium-high heat, then immediately lower and simmer for 5 minutes, or until tomatillos start losing their structure.
Puree thoroughly with a handheld immersion blender (I'm sure a food processor does the trick, just watch out for that hot liquid!). Push the puree through a strainer and into a bowl to remove the tomatillo seeds and skins. Cool for 30 minutes, the stir in the lime juice. Refrigerate until completely chilled---a minimum of 2 hours.
To make the topopos---heat butter in a heavy skillet until hot but not smoking. Put a small handful of the tortilla strips into the skillet in a single layer. Note: it's very important not to overcrowd the skillet because the tortilla strips will steam rather than brown. Toss occasionally with tongs or a spatula until golden brown, usually 2-3 minutes. Tranfer to a paper towel-lined plate to drain and immediately toss with salt and a squeeze of lime juice. Repeat.
The topopos can be stored in a plastic bag.
In a separate bowl, blend the avocados thoroughly with the cilantro, salt, and a big squeeze of lime juice, then blend into the chilled soup base. Adjust the salt and lime as needed---you should be able to smell and taste the lime, but it shouldn't be mouth-puckering. Top each bowl with a swirl of crema, a spoonful of salsa, and a sprinkling of topopos, and a pinch of cilantro (As mentioned, optional, but the crema is definitely a nice touch!).
*Maybe some of yall already know making clarified butter aint no thang, but here's how to do it JIC---
Gently heat unsalted butter (just however much you need for a recipe, or if you want to make extra for future cooking, then a couple of sticks) in a small saucepan over medium-low heat. It will separate into 3 layers---a top layer of foam, a bottom layer of milk solids, and the clarified butter will float in between those 2 layers. Skim the foamy layer off with a spoon and discard. Next, carefully pour the golden middle layer into a jar or bowl, leaving the milk solids at the bottom. Discard the milk solids as well. Voila!!!
-K
Thursday, August 12, 2010
first one!
i can't believe i'm the first one to post on here. it's nothing big, and it's probably something that only dana and i would benefit from, but i wanted to post the info. in case any of you were interested. i also wanted to post it in case dana hadn't seen it yet (i know i mentioned it to you already dana).
here's the link to the website that has a video about how it works:
http://www.garnierusa.com/_en/_us/blow-dry-perfector/index.aspx#/home
so, i researched the ingredients to see exactly what it is and how it works. it's basically a mild relaxer. it says that it's safe for color treated hair, but needs to be applied at least two weeks after hair has been colored (and i'm guessing vice versa). it does have a small bit of sodium hydroxide, which is a little scary just because it's a very strong chemical. but it's at almost the very end of the ingredient list. i'm thinking of perhaps trying it once i cut bangs and only using it on my bangs. i still want curls in the rest of my hair, but perhaps it will help my bangs lie flatter and stay straight throughout the day.
here's the link to the website that has a video about how it works:
http://www.garnierusa.com/_en/_us/blow-dry-perfector/index.aspx#/home
so, i researched the ingredients to see exactly what it is and how it works. it's basically a mild relaxer. it says that it's safe for color treated hair, but needs to be applied at least two weeks after hair has been colored (and i'm guessing vice versa). it does have a small bit of sodium hydroxide, which is a little scary just because it's a very strong chemical. but it's at almost the very end of the ingredient list. i'm thinking of perhaps trying it once i cut bangs and only using it on my bangs. i still want curls in the rest of my hair, but perhaps it will help my bangs lie flatter and stay straight throughout the day.
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