Oh Martha What Can't You Do?

What can't you do Martha, you little minx?

Is this kismet or what? I should be getting my new sewing machine around the time the book is set to release (March 30th).

Read more...

Shrimp New Orleans Style

Shrimp was on sale the other week at the market (noticing a pattern here) and I decided to make what I call Shrimp Creole, a dish I started to make many moons ago in graduate school. It is my take on the traditional Shrimp Etouffe.

It is yummy, spicey, and really hits the spot.

Shrimp Creole

• 1 1/2 lbs of large or jumbo shrimp
• 1 lb andouille sausage
• 1/2 medium green pepper
• 1/2 medium red pepper
• 2 stalks of celery
• 1/2 medium red onion
• 1/4 cup of butter
• 1/4 cup of flour
• 8-12 ounces of canned tomato sauce
• 29 ounce can of seasoned stewed tomatos (I used Itlalian seasoned)
• minced garlic
• paprika
• thyme
• hot sauce
• ground white pepper
• creole/cajun seasoning (sold in spice section of supermarket)
• kosher salt
• ground black pepper
• Worchestershire sauce

1. Cook sausage, allow to cool and cut into slices, then set aside. I usually just bake mine in the oven as opposed to frying on top of the stove.

2. Peel and clean shrimp. Toss with paprika, ground white pepper, thyme, and ground black pepper.

3. Dice onion, celery, and peppers. Set aside.

4. In large pot melt butter on medium heat. Add in flour. Continue to stir with a whisk until roux becomes a rich brown color. Should be similiar in color to a penny.

5. Add in diced onion, peppers, celery, sausage, garlic, and thyme.  Allow to cook for 5-7 minutes until vegetables are tender.

6. Add in stewed tomatos, tomato sauce, worcestershire sauce, and hot sauce.  Add desired seasonings at this time (cajun seasoning, salt, paprika, pepper, etc). Stir and bring to simmer.

7. Add in shrimp and allow to cook till shrimp turn pink.

8. Add additional seasonings to taste.

9. Serve over rice.

Read more...

Getting a good word when you least expect it

photo from incurlers Flickr photostream

Last night while I was at the hair salon for my weekly "wig toss", I was perusing the January issue of "O" while under the dryer. Now I am in no way a disciple of Ms. Oprah, and while I hold her in the highest regard and respect all the things she has done with her life I am not a big fan. (Don't get me started on what issues I have with Ms. Winfrey -Sorry Gals). But I do love her magazine. I think she has one of the few magazines out there that has well written articles of depth that address the personal development of inner selves.  Plus it has the usual eye candy and visual fluff we love to devour in our magazines (hot new items, home decor, etc) done in a very stylish way.

Well the article was about livng your best year in 2010, a theme consistent with the Oprah mantra and brand, and this little gem just struck a deep chord with me. So much in fact that I thought about it all night and it has been on my mind today as well.

"Instead of planning to be perfect, plan to be a little better"

See I am a perfectionist. I hate not being the best at anything I do. If I can't do something well it causes me great frustration and distress. I am my own worse critic and am harder on myself than any one else. Upon completing a project I don't stand back and say "wow that's beautiful" instead I say "Wow look at that spot you missed" or  "Wow you should have moved it a 1/2 inch more to the left". I am never satisfied with what I have accomplished becase I set for myself an impossible standard  - PERFECTION. 

So for 2010 I am going to try to be a little better and not perfect. 

Do others suffer from "perfectionist syndrome"? How do you prevent it from allowing you to appreciate your talents and accomplishments?

Read more...

What is in your purse?

I love to carry big bags, however, the only drawback to them is that I tend to carry a lot of stuff and if they don't have a lot of compartments or pockets then things can get lost inside. Constantly digging and hunting in your bag is not cool. So when I saw the Grid-It organizer on the Real Simple blog  and the Levenger's catalog  I thought this was the perfect solution to my big bag dilemma.  

I have my Kindle charger, Iphone, Iphone ear piece, hair clip, and Mac lip gloss all where I can find them. Not hiding out in dark recess in the bottom of my bag.

The Grid-It is an organization system made up of rubberized bands which allows you to place your items in a variety of configurations. And because of the patent pending technology your items do not move around and yes those puppies really do stay in place. It is flexible and versatile since you design the placement of your items to fit your needs. Plus the Grid-It comes in a variety of sizes. I purchased one of their smaller versions which is roughly 10" by 5". I think I may purchase another one because I can see this really coming in handy when we travel and will be a great way to organize our electronic gadgets and cords. 

Plus don't you think this is a lot sexier than using ziploc bags (which I have done on occasion) in order to organize items in your purse.

Read more...

I'm torn

MARC BY MARC JACOBS Classic Q Huge Hillier Leather Hobo

Pro : Its PURTY

Pro: Its PURTY

Pro: Its PURTY

Con: ???????

or

Nikon 35mm f/1.8G AF-S DX Lens for Nikon Digital SLR Cameras

Pro: Beater shots with my camera especially indoors with poor light quality

Pro: An investment in my photography hobby

Con: ?????

or

Nikon 50mm f/1.4G SIC SW Prime Nikkor Lens for Nikon Digital SLR Cameras

Pro: Beater shots with my camera especially indoors with poor light quality

Pro: An investment in my photography hobby

Con: More pricey than the 35mm

I just can't decide, what do you say?

Invest in fashion or my hobby?

Read more...

Dear Red

DEAR RED VELVET,

THOUGH YOU ARE SOMEONE I HOLD NEAR AND DEAR TO MY HEART, I AM AFRAID THAT YOU HAVE OVER STAYED YOUR WELCOME THUS CAUSING OUR RELATIONSHIP TO BECOME STRAINED. WHILE I ALWAYS ENJOY THE MOIST YUMMY CAKEY GOODNESS YOU BRING WITH YOUR VISITS (AS DEMONSTRATED BY MY CONSUMPTION OF OVER 8 PIECES), I AM AFRAID THAT YOU HAVE BECOME A BAD INFLUENCE ON HIPS AND THIGHS (AND YOU KNOW HOW MISERABLE THEY CAN MAKE THINGS WHEN THEY BECOME UNRULY). 

SO I ASK FOR THE SAKE OF OUR FRIENDSHIP THAT YOU HOLD OFF ON STOPPING THROUGH FOR A WHILE TILL WE CAN RECOVER FROM THIS LAST RIP ROMPING ESCAPADE.

LOVE

MS. MARTHA-WANNA-BEE

Read more...

Birthday Cake : Red Velvet

So this past weekend Ruby (my Kitchen Aid mixer) and I baked up red velvet cake in celebration of Roosevelt's birthday. My husband loves chocolate cake and he especially likes the subtle chocolate taste of red velvet. Unfortunately he has indulged minimally in the cake (he swears I have some secret plot to make him fat), however, I on the other hand have been eating cake breakfast, lunch and dinner for the past 3 days. I love moist yummy cakey goodness and this recipe really hit the spot.  I have been holding on to it ever since my mother clipped it from the February 2008 issue of Better Homes and Gardens. I only made slight changes to it and I used cream cheese frosting recipe courtesy of who else Ms. Martha. After my breakfast of a big fat heaping slice this morning I sent a text message to Roe  letting him know that it has to be gone by tomorrow since I can not take another day of temptation.

Enjoy. And if you want to share your recipe for red velvet please do so, I would love to try.

Red Velvet Cake

• 3 eggs at room temperature
• 3/4 cup of butter that has stood out for at least 30 minutes
• 3 cups all-purpose flour
• 3 tablespoons of unsweetened cocoa powder (my preference is Ghirardelli)
• 3/4 teaspoon salt
• 2 1/4 cups sugar
• 1 1/2 teaspoon vanilla
• 2 tablespoons of red food coloring
• 1 1/2 cup of buttermilk
• 1 1/2 teaspoon baking soda
• 1 1/2 teaspoon of vinegar 

Preheat oven to 350 degrees

• Grease and flour three 8x1 1/2 inch round baking pans. Set aside.
• In medium bowl combine flour, cocoa powder, salt. set aside. 
• In large mixing bowl beat butter on medium high 30 seconds. Add sugar and vanilla, beat until combined
• One at a time add eggs, beat on medium after each. Beat in food coloring on low.
• Alternately add flour mixture and buttermilk to egg mixture. Beat on low-medium after each until just combined.
• Stir together baking soda and vinegar. Add to batter, beat until just combined.

• Spread into prepared pans. Bake 25-30 minutes or until pick inserted in centers comes out clean
• Cool in pans on wire racks 10 minutes. Remove from pans. Cool.

Cream Cheese Frosting (Courtesy of Martha Stewart website)

Makes 2 cups (it was just enough to ice the 3 layer cake)

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 (8-ounce) cream cheese, room temperature
• 1 cup confectioners' sugar, sifted
• 1 teaspoon pure vanilla extractt

Directions

Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar and vanilla, and beat until combined, about 2 minutes.

Read more...