“Far away there in the sunshine are my highest aspirations. I may not reach them but I can look up and see their beauty, believe in them and try to follow them.”
~ Louisa May Alcott
Sunday, May 8, 2011
Be Blessed: (Semi) Silent Sunday - Part Two
“Far away there in the sunshine are my highest aspirations. I may not reach them but I can look up and see their beauty, believe in them and try to follow them.”
~ Louisa May Alcott
Saturday, May 7, 2011
A Little [DUSTY SPRINGFIELD] for a Saturday Night
I recently discovered this week's song and upon first listening, I thought to myself, "This would be the PERFECT song to chill with a nice cool drink on a Saturday Night!". Fast forward to today... I am sitting here, glass filled with ice and something delish, and the smooth mellow and sultry sounds of Dusty Springfield is surrounding me.
I hope that you all will join me in vibing to "Spooky
" by Dusty Springfield, in the cool of the evening when everything is getting kind of groovy! In other words, enjoy your Saturday Night, y'all!!
I hope that you all will join me in vibing to "Spooky
" by Dusty Springfield, in the cool of the evening when everything is getting kind of groovy! In other words, enjoy your Saturday Night, y'all!!
Friday, May 6, 2011
Yummm! Bajan Fried Fish
That's right folks, we're going to Barbados!!! I will try very hard to minimize my Bajan pride in this post, but if I start to bubble or gush, please know I cannot help it! LOL
Coo-coo and flying fish is the national dish of Barbados. Breaded and fried flying fish is a popular snack or meal, considered very popular based on the unique and delicious Seasoning.
Bajan Fried Fish
Recipe Courtesy of Totally Barbados
Ingredients:
Fish fillets to serve 4
2 limes (use one if they are large and juicy)
2 teaspoons salt
2 tablespoons Bajan seasoning (See Below)
1 egg
1 cup 5oz/155g extra fine breadcrumbs
1 cup 5oz/155g flour
Salt and white pepper to taste
1 teaspoon paprika
1 teaspoon fish multi purpose seasoning (optional)
Oil for frying (Canola or Olive are reputedly healthier)
Squeeze the limes into a bowl with ¾ cup of water, add the salt and place the fish to soak for about ½ hour. Remove the fish, rinse and pat dry.
Whisk the egg in a medium bowl with some salt and white pepper and if you are doing fish, the seasoning. Put the fish into the egg and seasoning mixture. It is best if the fish is allowed to sit in the egg for an hour or so to allow the flavours to permeate.
Mix the flour, breadcrumbs, white pepper, paprika and a little salt. This is one of those occasions when you can add various seasonings out of your kitchen cupboard like fish magic, onion and garlic powder, dried herbs or whatever takes your fancy.
Heat very shallow oil for fish, in a large frying pan over a medium/high heat. Shake off excess egg, coat in the breadcrumb mixture, shake again and place in the oil when it is hot enough (It should sizzle slightly when the item is placed in it). Fry the fish over the medium/high heat for a couple of minutes on each side. Fish needs very little cooking and is overcooked very easily. If frying flying fish place it skin side up first.
Drain on absorbent paper and place on a warm dish.
Bajan Seasoning
(This will keep in the fridge for up to six months)
Ingredients:
1½ cups vinegar
2 oz thyme
2 oz parsley
1 lb onions
5 oz green onions
2 oz marjoram
4 Scotch Bonnet peppers or habanero (add more to make it hotter)
4 oz garlic
½ oz ground clove
2 tbs Worcestershire sauce
¼ tsp black pepper
4½ tbs salt
Directions:
Remove the stems from the thyme and marjoram and place in a blender with vinegar. Liquefy.
Place the onions, green onions, parsley, peppers and garlic in a food processor and process for 30 seconds to 1 minute. Blend this together with the seasoned vinegar in a mixing bowl.
Stir in the salt, Worcestershire sauce, ground clove and black pepper. Bottle and refrigerate.
Leave it to stand for one week, before using as required.
Coo-coo and flying fish is the national dish of Barbados. Breaded and fried flying fish is a popular snack or meal, considered very popular based on the unique and delicious Seasoning.
Bajan Fried Fish
Recipe Courtesy of Totally Barbados
Ingredients:
Fish fillets to serve 4
2 limes (use one if they are large and juicy)
2 teaspoons salt
2 tablespoons Bajan seasoning (See Below)
1 egg
1 cup 5oz/155g extra fine breadcrumbs
1 cup 5oz/155g flour
Salt and white pepper to taste
1 teaspoon paprika
1 teaspoon fish multi purpose seasoning (optional)
Oil for frying (Canola or Olive are reputedly healthier)
Squeeze the limes into a bowl with ¾ cup of water, add the salt and place the fish to soak for about ½ hour. Remove the fish, rinse and pat dry.
Whisk the egg in a medium bowl with some salt and white pepper and if you are doing fish, the seasoning. Put the fish into the egg and seasoning mixture. It is best if the fish is allowed to sit in the egg for an hour or so to allow the flavours to permeate.
Mix the flour, breadcrumbs, white pepper, paprika and a little salt. This is one of those occasions when you can add various seasonings out of your kitchen cupboard like fish magic, onion and garlic powder, dried herbs or whatever takes your fancy.
Heat very shallow oil for fish, in a large frying pan over a medium/high heat. Shake off excess egg, coat in the breadcrumb mixture, shake again and place in the oil when it is hot enough (It should sizzle slightly when the item is placed in it). Fry the fish over the medium/high heat for a couple of minutes on each side. Fish needs very little cooking and is overcooked very easily. If frying flying fish place it skin side up first.
Drain on absorbent paper and place on a warm dish.
Bajan Seasoning
(This will keep in the fridge for up to six months)
Ingredients:
1½ cups vinegar
2 oz thyme
2 oz parsley
1 lb onions
5 oz green onions
2 oz marjoram
4 Scotch Bonnet peppers or habanero (add more to make it hotter)
4 oz garlic
½ oz ground clove
2 tbs Worcestershire sauce
¼ tsp black pepper
4½ tbs salt
Directions:
Remove the stems from the thyme and marjoram and place in a blender with vinegar. Liquefy.
Place the onions, green onions, parsley, peppers and garlic in a food processor and process for 30 seconds to 1 minute. Blend this together with the seasoned vinegar in a mixing bowl.
Stir in the salt, Worcestershire sauce, ground clove and black pepper. Bottle and refrigerate.
Leave it to stand for one week, before using as required.
Thursday, May 5, 2011
:::drools:::Gwen Stefani-style for Plus Size Fashionistas
I've been a fan of Gwen Stefani ever since I first saw the video for No Doubt's "Just a Girl"... She has an awesome voice and a style that's killer!!!
My only regret about Gwen is that her amazing clothing line L.A.M.B. doesn't cater to women of my size, which is a shame.. because I would definitely love to rock several of her pieces. Alas, I have to settle for the very next best thing... which is recreating one of Gwen's looks, for us big girls!!! This would be a great look for a night out at the club with the girls or that special someone.
Top: Sequin Waves Tank Top ($29.95, Lane Bryant)
Clutch: Volcom Concrete Street Clutch ($42.00, Zappos.com)
Jacket: Love Your Style, Love Your Size Women's Plus Crop Moto Jacket ($22.49, KMart)
Pants: Black Challis Pant ($48.00, Torrid)
Booties: Carlos by Carlos Santana Gatsby Bootie ($39.94, DSW)
Earrings: Pointy Crystal Post Earring ($24.00, Urban Outfitters)
Finish up the look with a bold updo, a bright blue liquid liner, and a pouty nude lip. You can't go wrong with these picks-
ELF Essential Liquid Liners in Midnight ($1.00, ELF Cosmetics)
CoverGirl Queen Collection Lip Color in Coffee Break ($7.99, Amazon.com)
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