I'm feeling crafty today

I'm feeling pretty crafty today and found a fun project that I might have to get started on! Its a fun DIY Chandelier thats super cheap and easy to make.

All you need is 6 clear plastic plate stands (try the 99¢ store), Newspaper, Pencil
Pack of masking tape, 6’ snap-in socket-and-cord set with a switch on the cord and a candelabra base, Dremel tool with grinding attachment, Amazing Goop Household glue and a 15-watt chandelier bulb.




If you want step by step directions, check it out on thenest.com or in The Big-Ass Book of Home Decor: More than 100 Inventive Projects for Cool Homes like Yours by Mark Montano

Take me back to Mexico!

After being back in the real world, aka Columbia, for a total of 1.5 days I've decided that I'm ready for another vacation! Take me back to Mexico now! I knew it was time when I went to the grocery store yesterday and didn't even think to take in my purse/wallet...Why can't life be all-inclusive? It's tough to come back and actually have to pay for all those drinks, meals and whatever else my heart desires (Cheeseburger and fries at 3am via room service!)

Speaking of food....

I am STARVING! And totally in the mood for some delicious fish tacos! I don't know if its because we are headed to Mexico in the morning or if its just because I love fish so much, but these suckers are on my mind today. Ironically, I was flipping through an old Blueprint magazine (so so so sad that its not in production anymore) and ran across this recipe. Luckily, I was able to find the recipe from Blueprints old home, the infamous Martha Stewart empire. Its so easy to season and grill up the fish, but I think my one of my favorite things about this is the avacado balls that go with the tacos!! They are so simple to make- just use a melon scoop with some ripe avacados and serve it up!


Ingredients:
1 teaspoon ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
2 teaspoons coarse salt
4 tablespoons (1/4 cup) extra-virgin olive oil
1/4 cup finely chopped cilantro, plus sprigs for garnishing
2-pound fillet of striped bass or red snapper, skin intact
Lime wedges, for garnishing

Directions:
Stir together spices and salt. Mix in olive oil and cilantro. Use a sharp knife to make shallow slashes about 1 1/2 inches apart into the fish skin; transfer to a large dish and rub both sides with spice mixture. Refrigerate for 30 minutes to 2 hours. Preheat a clean, lightly oiled grill to high heat. Place fish, flesh-side down, on hot grill. Do not move for 3 to 5 minutes, or until fish is opaque. Flip using two spatulas. Cook until fish flakes slightly when pressed, about 5 to 7 minutes more. Transfer fish fillet to a plate. Set aside to cool slightly. Place on a serving platter, shred fillet with fork into bite-size pieces, and garnish platter with lime wedges and cilantro sprigs. Serve immediately, or within 1 hour at room temperature.

La Terraza Grill

In preparation for our Mexico vacation tomorrow, we tried the new Mexican restaurant! It was AMAZING! I'm going to have to say that it is definatly my favorite Mexican restaurant in town now. I had seafood quesadillas, which was full of shrimp, crabmeat and cheese. The house salsa was also very yummy! I would recommend it to anyone!

All
that
we
see
or
seem
is
but
a
dream
within
a
dream

Cake Mail

Instead of doing laundry and packing for Mexico (which is what I SHOULD be doing today), I've been browsing Etsy for about an hour. I can't even begin to explain how much I love that site! I came across something that made me giggle and roll my eyes at the same time.

CAKE MAIL!!!
What is it you ask?? Thats what I thought too....
It appears that TangBaby has made this fake cake mailer.
This thin, textured slice of faux chocolate cake is frosted generously and has one flat, printed kraft paper surface for writing the recipient's address, a return address as well as a little sentiment.

It looks pretty real to me!
If you're interest, check it out on the Etsy site- http://www.etsy.com/listing/26150543/cake-mail-a-nice-slice-of-fake-postcard

Tasting Table

Looks like Tasting Table has jumped on the sustainable seafood bandwagon! My daily Chef's Recipes e-mail today had a great alaskan halibut recipe with herbed veggies that's an easy, fast dinner that you can enjoy with a good conscience.

INGREDIENTS
2 bunches baby carrots (about 16 carrots)
2 cups sugar snap peas
3 tablespoons extra-virgin olive oil, divided
1 small shallot, thinly sliced
Salt and freshly ground white pepper
12 to 15 mint leaves, chopped
¼ cup ice water
4 tablespoons vegetable stock, chicken stock or water, divided
4 tablespoons (½ stick) unsalted butter, divided
1 tablespoon minced chives
1 tablespoon minced flat-leaf parsley
Four 6-ounce skinless Alaskan halibut filets

DIRECTIONS
1. Prepare an ice bath. In a pot of boiling salted water, blanch the baby carrots for 2 minutes or until crisp-tender, then transfer to the ice bath. When cool, transfer with a slotted spoon to a bowl and reserve. Return the water to a boil and add the sugar snap peas. Blanch for 2½ minutes, then transfer to the ice bath. When cool, transfer to another bowl and reserve.
2. In a small skillet, heat 1 tablespoon of the olive oil over medium-low heat. Add the shallot, season with salt and pepper and cook until translucent, about 3 minutes. Transfer to a blender along with the mint, ice water and snap peas. Blend until very smooth and pass through a fine mesh sieve.
3. In a small saucepan, bring 2 tablespoons of stock to a boil. Add the pea puree and bring to a simmer. Stir in 2 tablespoons of butter and season with salt and pepper. Keep warm over low heat. In a small skillet, combine the carrots and remaining 2 tablespoons of stock and bring to a boil. Add the remaining 2 tablespoons of butter and the chives and parsley. Season with salt and pepper to taste and keep warm over low heat.
4. In a large, nonstick pan, heat the remaining 2 tablespoons of olive oil over medium heat until the oil begins to shimmer. Pat the halibut filets dry and season both sides with salt and pepper. Cook the fish until golden brown on one side, about 5 minutes, then turn over and cook until opaque throughout, about 2 minutes longer.
5. To serve, divide the carrots among 4 plates and top with the fish. Spoon the warm pea sauce around the carrots and serve immediately.

Rain Rain Go Away!!!

This year, hopefully, (early) May showers will bring bring (late) May flowers (and HOT weather)!!! In the meantime, while we are stuck inside on these cold and chilly days, I'm going to start testing all the yummy cupcake recipes I've found. This Chocolate Graham Cracker Cupcake with Toasted Marshmallow on top sounds like the perfect solution for today's yuckiness!! This recipe makes 2 dozen delicious cupcakes!

2 1/4 cups plus 2 tablespoons sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
9 ounces bittersweet chocolate, finely chopped
Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.

Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.

In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.

Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.

Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.

Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes.

Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

The Marshmallow Frosting is pretty easy to whip up too!
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract

Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

Sustainable Seafood, Part 2

I encourage everyone to start eating smarter! You can start by checking out Fish Without a Doubt by Rick Moonen.
Whats on my menu for tonite?? Thai-Style Catfish Lettuce Wraps!!
1/3 pound shrimp, peeled and chopped
1 tablespoon shallot, minced
1 small Thai bird red chili, minced with seeds
1 teaspoon lime zest
1 teaspoon sugar
1 teaspoon grated ginger
1 garlic clove, pressed
2 teaspoons fish sauce
4 teaspoons canola oil, divided
1 large egg white, lightly beaten
1 pound catfish fillets
2 green onions, chopped
2 tablespoons cilantro, chopped
1 large head Bibb lettuce
Prepared Thai sweet chili dipping sauce.
Combine first 8 ingredients, 1 teaspoon canola oil, and 1 teaspoon egg white in a food processor. Process until smooth. Place shrimp mixture in a small bowl; cover and chill. Place catfish fillets in freezer 20 minutes (for easier slicing). Cut fillets into ¼-inch dice. Combine fish, green onions, cilantro, and shrimp mixture in a medium bowl; shape into 8 small patties (about 2 inches in diameter). Heat remaining 3 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add the fish burgers; cook until golden brown, about 5 minutes on each side. Serve in lettuce leaves with Thai dipping sauce.

Sustainable Seafood

I love seafood more than any other food. Period. Unfortunatly, all around the world many traditional fisheries are threatened with collapse, due to unsustainable fishing practises and habitat destruction. Today our oceans are in serious trouble. Within the past 15 years of industrial fishing we have depleted nearly 90% of our ocean’s large predatory fish. Worldwide, we remove over 88 million tons of seafood from the ocean each year. Fortunatly, there is a SOLUTION! YAY!!! Some fisheries, however, remain healthy and productive due to succesful management, responsible harvesting and advances in contained fish farming. If we all take responsibility for the seafood we eat, by insisting on only sustainable seafood, the plight to save our oceans will be successful. There are plenty of seafood choices that are sustainable. What can we do??? Make sustainable seafood a part of your meal planning and shopping activities!

Its almost that time of year.....

CINCO DE MAYO!!! That means yummy food and cocktails! My fav is a Fresh Pineapple Mojito!
2 tablespoons sugar
1/2 cup finely chopped fresh pineapple
8-16 fresh mint leaves
1 tablespoon fresh lime juice
6 tablespoons citrus-flavored rum
1/2 cup club soda
Dissolve sugar in 2 tablespoons hot water in an old-fashioned glass. Add pineapple, mint, and lime juice; muddle with a pestle or the back of a wooden spoon into a chunky pulp. Fill glass with crushed ice; add remaining ingredients. Stir until combined.

Dancing with MO Stars

Good luck tomorrow night to my good friend Elly in her Dancing with MO Stars competition!!! After everything you've put into it, I'm sure it will turn out perfect!

Happy Birthday to ME!!!!

Today is the BIG 24! Whoo! I had a great birthday weekend- Derby party on Saturday with all my friends, Sunday Funday with Emily and Thea (plus Ash & Ella for a bit!). My birthday weekend was one of the best weekends I've had in a long long long time!!! Emily's horse even won the Derby and she walked out $55 richer! Now onto the birthday celebration at CC's with my parents and Gavin...then a birthday week of fun festivities and family birthday celebration next weekend. Emily was right...it really is my birthday month!