Emerald & Ash – Wild Blue Yonder

Hello, friends!

Since I’m trying to move in a new direction with my blog, I figured tonight I would make my first nail polish post.

A few days ago, I got my very first indie polish EVER – Wild Blue Yonder by Emerald & Ash.  It comes from their US Armed Forces collection and is based on the US Air Force.  I bought it because my husband was in the USAF for 6 years, and blue is my favorite color, and it just looked fabulous.

And let me tell you what.  It is.

(pictured here over Zoya Dream)

There are SO many beautiful colors in this nail polish, I can’t stop looking at it!  There’s at least 6 (six!) different types of glitter – gold, blue, and silver iridescent stars, white and blue hexes, white and silver iridescent dots, etc.  It’s stunning.  Also, there’s a LOT in the bottle.  This isn’t a teeny, tiny little offering a glitter and lacquer – there’s enough for a LOT of paintings in there!

My only recommendation is to use a very good top coat.  With so much glitter, and so many layers after a few coats, the stars in particular feel like they want to peel up.

It’s my first e&a polish, but it definitely will not be my last!

Check her products out here!

13-Spice Fried Chicken

The other night, I made a first – homemade fried chicken.  It was a first for a number of reasons – I (with help from my mom) cut up my first whole chicken, I did my first dry rub, and my first buttermilk marinade.  Plus, the whole act of frying a chicken for the first time.  It was a time consuming process, but it was really fun, and made for an amazing dinner.


The recipe was loosely adapted from a Bobby Flay recipe; here’s what you’ll need:

• 2 Tbsp chili powder
• 1 Tbsp ground cumin
• 1 Tbsp ground ginger
• 1 tsp crushed red pepper flakes
• 1 Tbsp brown sugar
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp ground cloves
• 1 tsp ground fennel seeds
• 4 tsp salt
• 2 1/2 tsp black pepper
• 1 chicken, cut into 8 pieces
• 3 cups buttermilk
• 3 cups canola oil (roughly)
• 2 cups all-purpose flour

1. In a bowl, combine the chili powder, cumin, ginger, crushed red pepper, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, 2 teaspoons salt, and 2 teaspoons black pepper.
2. Place chicken on a jelly roll pan.  Season with the spice mixture.  Cover and refrigerate at least one hour, up to eight hours.
3. Transfer chicken to a large bowl.  Pour 2 cups buttermilk over the chicken, turning to coat.  Cover; refrigerate at least two hours, up to 24 hours.
4. Remove chicken from refrigerator; let stand 30 minutes.  Pour oil into a 2-inch-deep large skillet, to reach 1 inch up the side.  Heat over medium-high heat until oil reaches 350 degrees F on a deep-fry thermometer.  Preheat oven to 375 degrees F.
5. Transfer the chicken from buttermilk marinade to a large cutting board; pat dry with paper towels.  Discard the marinade.
6. In a large bowl, pour remaining cup of buttermilk; whisk in 1/4 teaspoon salt and 1/4 teaspoon black pepper.  In another large bowl, place flour.  Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper.
7. Working with breasts and thighs first, dip chicken into buttermilk mixture, allowing the excess to drip off; then dip into the flour mixture to coat, tapping off excess.  In batches, carefully place the chicken in the hot oil, making sure not to crowd the skillet.
8. Fry breasts and thighs, turning occasionally, for 10 to 12 minutes or until golden brown and cooked through.  If some pieces turn golden brown before the insides have reached 165 degrees F, transfer to a rack fitted inside a pan and bake for 4 to 8 minutes or until cooked through.  Reduce oven temperature to 200 degrees F and keep chicken warm in a pan inside the oven.
9. Repeat the breading process with the wings and drumsticks.  In batches, fry, turning occasionally, 6 to 9 minutes or until golden brown and cooked through.

Serve hot and enjoy!

"Sexy" Carbonara

Last night was pasta night.  It was pretty great.  Not really healthy, but tasty.  Arguably more important sometimes.

I adapted this from Rachael Ray's Sexy Carbonara.  This isn't really sexy food.  More comfort food, but, meh.

First, what you'll need...

• 1 lb pasta, such as spaghetti
• 1/4 cup olive oil
• 1/4 lb pancetta, chopped
• 1 tsp crushed red pepper flakes
• 6 cloves garlic, minced
• 1/2 cup white wine
• 2 egg yolks
• parmesan cheese
• black pepper
• parsley
• salt

1. Cook pasta according to package directions.
2. Meanwhile, heat a large skillet over medium heat.  Add oil and pancetta.  Brown pancetta about 2 minutes.  Add red pepper flakes and garlic and cook 2 to 3 more minutes.  Add wine and stir it all together.
3. In a separate bowl, beat yolks, then add half a cup of the pasta cooking water to temper the eggs.
4. Drain pasta well and add it directly to the skillet with the pancetta mixture.  Pour egg mixture over the pasta and toss rapidly to coat pasta with cooking the eggs.  Remove pan from heat and add a generous helping of Parmesan, lots of pepper, and a little salt.  Toss for about 2 minutes, until the sauce thickens.  Garnish with parsley and extra Parmesan.

Eat up!  It really is pretty great.

Shepherd's Pie with Lamb

It's 2014 now and that means a few things!

First, a New Year's Resolution to keep my blog updated!
Second, another resolution to diet and exercise (which I've been keeping up since December 22nd, so I think I'm doing pretty well so far!).

We didn't do the traditional black eyed peas and cabbage last night.  Maybe I damned us to a year of eternal suffering, but neither of us is terribly crazy about either vegetable.  He grew up not eating it at all, and while we always ate it at my house, I don't think we ever really fared any differently.

Instead, I made a Shepherd's Pie with fancy lamb from Whole Foods, adapted from a Wolfgang Puck recipe.

It was really tasty.  Scott even ate a bowl, and he can be so picky sometimes.

Here's what you need:

• 2 Tbsp olive oil
• 1 lb ground lamb
• 2 carrots, cut into small rounds
• 5 green onions, diced
• 1/4 lb red lettuce, thick ribs removed, leaves diced
• 1 can brown gravy
• salt and pepper to taste
• 1 lb potatoes, peeled and diced
• 4 Tbsp butter
• 1/4 cup milk
• 2 Tbsp prepared horseradish
• 1/4 cup bread crumbs
• 1/4 cup grated Parmesan cheese

1. In a large skillet, heat 1 tablespoon oil over medium heat.  Add the lamb and cook until browned.  Tranfer lamb to a bowl and set aside.  In the same skillet, add the remaining oil, carrots, and green onions and cook until softened.  Stir in the lettuce and cook 2 minutes.  Stir in gravy and reserved lamb.  Season with salt and pepper.  Reduce heat to medium-low and cook until heated through.  Remove from heat.
2. Preheat oven to 350 degrees F.  In a large pot, add potatoes and enough salted water to cover.  Bring to a boil over high heat.  REduce heat to medium and simmer until potatoes are tender, about 20 minutes.  Drain potatoes and return to pot.  Add 3 tablespoons butter and mash potatoes.  Stir in milk and season with salt.  Stire in horseradish.
3. Transfer lamb mixture to a souffle dish or other deep dish.  Spread mashed potatoes over lamb mixture.
4. Sprinkle bread crumbs and Parmesan cheese on the potatoes.  Dot with remaining butter.  Bake until the top is lightly browned, about 45 minutes.

Serve and enjoy!