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Rosebud Salad

IMG_8423pasta salad

Rosebud Salad

Ingredients:

Pistachios, blueberries, pasta, 1 can tuna(fresh is better), 1/4 cup olive oil, 1 large red onion, olives to taste, grape tomatoes to your liking, a handful of spinach, lemon juice, lemon zest, pepper, and love.

Directions:

Place cooked pasta into a bowl. Add ingredients above and toss! Then place pasta onto a beautiful plate and decorate with roses! Roses are edible and add a unique taste to my creation.

Peacock Salad

dish 2

Peacock Salad

Ingredients:

Romaine lettuce, blueberries, watercress, pistachios, sunflower seeds, carrots, cranberries, rosebuds, red peppers, anchovies, cheese, limes, peppercorn dressing, and balsamic dressing.

Directions:

Be creative. Put your heart into it. Measure to your OWN taste. Use items you LOVE.

 

 

Almond Flour Cupcakes

IMG_8265 cupcakes

Ingredients:

2 eggs, 1/4 tsp vanilla extract, 1/4 tsp salt, 1/4 cup honey, 1/2 cup butter milk, 1/2 cup water, 1 1/2 cup almond flour, 1/4 cup baking soda, 1/2 cup cocoa powder, and 1/4 cup olive oil.

Frosting:

1 pkg cream cheese, 1 cup confectioners sugar(to taste), vanilla(to taste), 1/2 cup butter and whipping cream( about 1/3 cup).

Condiments:

Blueberries, raspberries, strawberries, walnuts, rose petals, and butterflies.

Directions:

Combine wet and dry items. Mix ingredients until combined, but don’t over mix. Place mixture into cupcake tin with ice cream scoop. Bake for 20 minutes.

 

Mediterranean Pasta

IMG_8336 Mediteranean Pasta

Ingredients:

1/2 pkg spaghetti, 1 1/2 cups spinach, 1 cup of olives, freshly made tomato sauce, garlic, basil, olive oil to taste, anchovies to taste, salt, and pepper!

Directions:

Combine wet and dry ingredients. Let simmer for 30 minutes. Add olives and spinach last. Drain pasta and plate. Top pasta with sauce and add grated cheese to your liking. This is soo good! The olives and anchovies can replace salt as it is flavorful!

Cheers!

Scallop & Kale Pho

IMG_8404

Ingredients:

Scallops, cashews, carrots, kale, broccoli, red peppers, Pho noodles, vegetable stock, olive oil, sesame oil, carrots, garlic, scallions, fish sauce, love, and homemade red pepper chili sauce.

Directions:

Combine scallions, cashew nuts, olive oil, sesame oil, and carrots. Cook approximately 5 – 10 minutes. A wok is recommended. I didn’t use a one. Add broccoli, kale, and fish sauce. Cook for 5 minutes. Then, add vegetable broth. Let simmer for 15 minutes. Cook Pho noodles for 6 minutes.  This depends on the directions. I don’t like over cooked vegetables, so I recommend adjusting the timing to your liking! I also season to taste, and so there can be soo many different versions. The recipe calls for a 40 minutes cook time.  Pan sear the scallops last, so they are tender and hot! Top the noodles with broth and scallops!

 

 

 

Fashion Week 2018

Emerald Isles Gown

This gown is beautiful in its simplicity. The color is luxurious, especially if you like the color green. This can be worn by a woman of any age. The audience didn’t give it much notice, but it stands out because of its normalcy. It wasn’t as outrageousness as the other presentations. That was a good thing!

Proper Prepation of Salmon

IMG_3948Salmon is high in Omega-3 fatty acids, which are great for the immune and circulatory systems.

Its Begins with quality.

Salmon may be purchased at a grocery store or fish market. It should still have the skin on to maintain its freshness and moisture. You may buy a whole salmon side, or a fillet that is cut from the thickest part of the fish. Experts suggest a center cut piece of salmon.  Avoid salmon with a strong fishy odor. Look for moist, clean cut fillets.

There are different kinds of salmon.

Salmon may be cooked in different ways.  King Salmon is known for its buttery flavor and texture. It’s the largest salmon species, has the highest Omega-3 and oil concentrations of any salmon.

Sockeye Salmon is more abundant than King Salmon. It has a bright red-orange color and a very rich flavor. It has a high fat and Omega-3 content. Sockeye is the most common salmon you will find in your local grocery store.

Coho Salmon can be found in grocery stores around August and September. It’s flavor has a milder flavor that King and Sockeye salmon.

Chum Salmon is primarily used for canned salmon. It varies greatly in quality and is generally lower in oil than other types of salmon.

Pink Humpback Salmon is the most abundant salmon. It usually is canned or smoked. It has a mild flavor and lighter colored flesh.

Wild versus farmed salmon?

There have been questions about the effects farmed salmon and its effects on the environment. Some activists have concerns that farmed salmon have escaped and carried diseases which effect wild salmon populations. Proponents of wild salmon point out that salmon in the wild have healthier diets than farmed salmon. The healthier diets cause the meat to be better tasting and looking. The recommendations are to speak to your local fishmonger or experts in your market about the pros and cons of wild and farmed salmon.

Wild salmon will also look pinker and brighter than some farmed varieties. A few salmon farmers inject dye into their farmed fish to make them look as pink as the wild salmon.

It has been reported that wild salmon contains more nutrients than farmed salmon, and several studies have been cited showing that farmed salmon contains more polychlorinated biphenyls (PCBs) than wild salmon.

Skinless Salmon.

Some people prefer to keep the skin on the fish when cooking and eating it.

Place the fillet on a cutting board with the skin side down. Sprinkle one end of the salmon with salt to make the fish less slippery. Hold the salted end of the fish and use a sharp knife to cut between the flesh and the skin slowly, until the fish pulls away from the skin.

Discard the skin or, save it to use in other recipes. Some people enjoy making crispy salmon skin for salads or sushi.

Boneless Salmon.

Use your fingers to remove the bones and pull the bones out of the fish in the direction of the fish’s grain.

Season the salmon.

Salt and pepper can be sprinkled on both sides. Add other herbs such as parsley, dill, tarragon, and garlic to taste. Coat the salmon with olive oil or white wine, and add any other flavors you like, including brown sugar, lemon or butter.

Salmon is one of the tastiest fish in the sea and one of the most healthiest. Salmon is high in Omega-3 fatty acids, which are great for the immune and circulatory systems. Salmon is also good for the heart, and is low in calories and fat compared to other protein sources.

Its Begins with quality.

Salmon may be purchased at a grocery store or fish market. It should still have the skin on to maintain its freshness and moisture. You may buy a whole salmon side, or a fillet that is cut from the thickest part of the fish. Experts suggest a center cut piece of salmon.

Avoid salmon with a strong fishy odor. Look for moist, clean cut fillets.

There are different kinds of salmon.

Salmon may be cooked in different ways.  King Salmon is known for its buttery flavor and texture. It’s the largest salmon species, has the highest Omega-3 and oil concentrations of any salmon.

Sockeye Salmon is more abundant than King Salmon. It has a bright red-orange color and a very rich flavor. It has a high fat and Omega-3 content. Sockeye is the most common salmon you will find in your local grocery store.

Coho Salmon can be found in grocery stores around August and September. It’s flavor has a milder flavor that King and Sockeye salmon.

Chum Salmon is primarily used for canned salmon. It varies greatly in quality and is generally lower in oil than other types of salmon.

Pink Humpback Salmon is the most abundant salmon. It usually is canned or smoked. It has a mild flavor and lighter colored flesh.

Wild versus farmed salmon?

There have been questions about the effects farmed salmon and its effects on the environment. Some activists have concerns that farmed salmon have escaped and carried diseases which effect wild salmon populations. Proponents of wild salmon point out that salmon in the wild have healthier diets than farmed salmon. The healthier diets cause the meat to be better tasting and looking. The recommendations are to speak to your local fishmonger or experts in your market about the pros and cons of wild and farmed salmon.

Wild salmon will also look pinker and brighter than some farmed varieties. A few salmon farmers inject dye into their farmed fish to make them look as pink as the wild salmon.

It has been reported that wild salmon contains more nutrients than farmed salmon, and several studies have been cited showing that farmed salmon contains more polychlorinated biphenyls (PCBs) than wild salmon.

Skinless Salmon.

Some people prefer to keep the skin on the fish when cooking and eating it.

Place the fillet on a cutting board with the skin side down. Sprinkle one end of the salmon with salt to make the fish less slippery. Hold the salted end of the fish and use a sharp knife to cut between the flesh and the skin slowly, until the fish pulls away from the skin.

Discard the skin or, save it to use in other recipes. Some people enjoy making crispy salmon skin for salads or sushi.

Boneless Salmon.

Use your fingers to remove the bones and pull the bones out of the fish in the direction of the fish’s grain.

Season the salmon.

Sprinkle salt and pepper on both sides. Add herbs,  such as parsley, dill, tarragon, and garlic to taste. Coat the salmon with olive oil or white wine, and any other flavors you like.

 

DC Fashion Week “The Groom”

IMG_6623 image 2a retouch

The  Groom

DC fashion week 2018 was so exciting. The fashion was not what I expected. It was very eccentric, but that is what fashion is?! This suit was part Brooks Brothers meets cowboy. Why would one wear this? I suppose if you going to a rodeo it would be perfect. In all seriousness, the color and style was made for an upwardly mobile “Millennial.” Or someone who appreciates rodeos!