A Little [EARTH WIND & FIRE] for a Saturday Night

This is one of my favorite songs form EW&F. Tonight... I am going to make myself a rum and coke (with lots of ice!), sit back, sip and sigh to this music!! I hope you all will enjoy "I'll Write a Song for You" on this Saturday Night.

:::drools::: Christina Milian-style for Plus Size Fashionistas

Christina Milian has never wowed me with her style choices in the past, but I took one look at this photo on NecoleBitchie.com and I immediately was inspired to recreate it. And HOW JEALOUS am I of her post-baby weight loss!! You go, girl!!!



I started this look with Michael Kors Ponte Knit Pencil Skirt (Sale $59.62, Macy's)



I paired the skirt with the Marley Redemption Crewneck Tee with Vintage Wash ($26.90, Alloy)



I top it off with the Billy Jean Cropped Jacket ($54.00, Torrid)



And of course the highlight of this outfit is those DOPE AS HELL SHOES!!! I searched and searched for a similar pair that didn't cost the same as a one bedroom apartment in Brooklyn. I found a pair that aren't an exact match, but are quite lovely!!



I selected the Vanissa platform shoes ($99.95, Steve Madden) and the to finish off the outfit I picked the Yvette Clutch by Melie Bianco ($55, Lulu's)

DOPE: " I Believe (When I Fall In Love)" Stevie Wonder

Today is Stevie Wonder's 60th Birthday and I can't think of a better way to celebrate it on his behalf than to listen to his beautiful, beautiful music. This is one of my favorites in his song book. Enjoy and Happy Birthday, Stevie!!!





Shattered dreams, worthless years,
Here am I encased inside a hollow shell,
Life began, then was done,
Now I stare into a cold and empty well.

The many sounds that meet our ears, the sights our eyes behold,
Will open up our merging hearts,
And feed our empty souls.

I believe when I fall in love with you it will be forever,
I believe when I fall in love this time it will be forever.

Without despair we will share,
And the joys of caring will not be replaced,
What has been must never end
And with the strength we have won't be erased,
When the truths of love are planted firm,
They won't be hard to find,
And the words of love I speak to you will echo in my mind.

I believe when I fall in love with you it will be forever,
I believe when I fall in love this time it will be forever.

I believe when I fall in love with you it will be forever,
I believe when I fall in love with you it will be forever.

I'm so glad that I found someone to believe in again,
I'm so glad that I found someone to believe in again.

God surely answered my prayer,
God surely answered by prayer,
You know God surely answered my prayer,
You know God surely answered my prayer,
God always will answer your prayers,
Believe in one who will answer my prayer,
Thank you God.

Come on, let's fall in love,
You're the woman I've been waiting for,
Come on, let's fall in love,
You're the girl that I really adore,
Come on, let's fall in love... etc.

Cinema, Cuisine and Cocktail : "District 9"

I haven't seen "District 9", yet (Have any of you? Your thoughts?) but I am a huge fan of Peter Jackson, so I plan on checking it out. I thought it would be a fitting Cinema, Cuisine and Cocktail movie!

I wish I can take the credit for the recipes in this edition of CC&C. Alas, I cannot as the good people over at Epicurious are responsible for the book. I however, chose the modify the drink options (I enjoy a good Riesling, but what's the challenge in that? LOL)

Prawns Peri-Peri

(Recipe Courtesy of Epicurious)

Ingredients:

* 18-24 large prawns (large shrimp)
* 200 g (3/4 cup) butter
* 10 ml (2 teaspoons) crushed garlic
* 30 ml (2 tablespoons) lemon juice
* 30 ml (2 tablespoons) peri-peri sauce (recipe below)
* salt, milled black pepper


PERI-PERI SAUCE

* 50 g (1 1/2 ounces) red chillies, very finely chopped
* 5 cloves garlic, crushed
* 500 ml (2 cups) olive oil
* pared rind of 1 small lemon (use a vegetable peeler to remove the skin in thin strips)

PERI-PERI SAUCE
Mix the ingredients together in a bottle and shake well. You can make the sauce ahead and store it in the fridge; the flavour improves with age, reaching its peak at two weeks.

Slit prawns down their backs and devein. Leave heads on, or remove them if you prefer. Depending on the size of your frying pan, cook them in one or two batches.

Heat the butter gently and add the garlic and lemon juice. Don't let the garlic burn. Add prawns and peri-peri sauce. (Shake first to make sure you get some of the chilli and garlic as well.)

Sizzle for 4-5 minutes, turning frequently, until cooked. Season with salt and pepper and tip into a warm serving bowl. Garnish, if you wish, with chopped fresh parsley. Serve with rice or bread and butter.

Yellow Rice

(Recipe Courtesy of Epicurious)

Ingredients:

* 250 ml (1 cup) rice
* 60 ml (1/4 cup) seedless raisins
* 6 whole cloves
* 5 ml (1 teaspoon) salt
* 2 ml (1/2 teaspoon) turmeric
* 1-2 thin slices green (fresh) ginger
* 625 ml (2 1/2 cups) cold water
* 30 g (30 ml) (2 tablespoons) butter


Combine the rice, raisins, cloves, salt, turmeric, ginger and water in a medium saucepan. Cover and simmer gently until the rice is tender and all the liquid has been absorbed. Add the butter, fluff up with a fork and discard the ginger. Tip into a warm bowl and serve hot.

Melktert

(Recipe courtesy of Epicurious)

Ingredients:
* 400 g (14 ounces) puff pastry or flaky pastry (see tips, below)
* 500 ml (2 cups) full-cream milk (whole milk)
* 1 stick cinnamon
* 3 eggs, separated
* 80 ml (1/3 cup) cake flour
* 15 ml (1 tablespoon) cornflour (cornstarch)
* 80 ml (1/3 cup) castor sugar (superfine sugar — regular sugar may be substituted)
* 2 ml (1/2 teaspoon) baking powder
* 30 g (30 ml) (2 tablespoons) butter
* 15 ml (1 tablespoon) vanilla essence (vanilla extract)
* ground cinnamon


CRUST
Set the oven at 200°C (400°F). Lightly grease a 24-cm (10-inch) shallow enamel plate or quiche tin. Roll out the pastry and line the baking plate or tin. Press in a piece of oiled foil and bake for 10 minutes. Remove foil and bake the crust for about 5 minutes more until crisp and golden. Allow to cool.

FILLING
Measure three-quarters of the milk into a saucepan, add the cinnamon and heat to just below boiling point. Set aside to infuse for about 15 minutes.

Mix together the remaining milk, egg yolks, flour, cornflour (cornstarch), castor sugar (superfine or regular sugar) and baking powder. Strain the cinnamon-flavoured milk, pour into a clean saucepan and cook, stirring, until the custard thickens. Remove from the heat, and whisk in the butter and vanilla essence. Cool to room temperature. Reduce oven temperature to 180°C (350°F).

Whisk the egg white stiffly and fold into the custard. Pour into the pastry shell and bake for 10 minutes. Reduce oven temperature to 160°C (325°F) and bake for about 30 minutes more, until the filling is set. Slide the hot tart onto a plate, sprinkle with ground cinnamon and serve warm.

Tips: ·The frozen puff pastry available in supermarkets is perfect for this dish. Or, for a recipe for homemade flaky pastry, click here (halve the recipe for one 10-inch crust, or freeze the other half for later use). ·For a richer vanilla flavor, add a split vanilla bean, with the seeds, to the milk along with the cinnamon stick, and omit the vanilla extract.

‘District 9’ Alien Cooler

(Recipe Courtesy of Mass Live)

1 1/2 ounces julienned cucumber

Ice

1 1/4 ounces premium vodka

3/4 ounce Veev ( or other acai berry liqueur)

3/4 ounce lime juice

3/4 ounce simple syrup

Club soda

Cucumber slice, to garnish

Place the julienned cucumber in a 10-ounce tall, narrow tumbler. Add ice, vodka, Veev, lime juice and simple syrup. Fill the glass with club soda. Stir to mix, then garnish with a cucumber slice on edge of glass.