Saturday, January 31
Wednesday, January 28
Tuesday, January 27
Monday, January 26
Sunday, January 25
Preheat oven to 350, and prepare muffin tin with grease or with paper liners. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, coffee and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour, mix until it is just incorporated. Fold in the chopped pecans. Pour mixture into a prepared muffin tin. Bake for 20 to 30 minutes. Cool on a rack.
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Saturday, January 24
Monday, January 19
Sunday, January 18
- 2 1/2 to 3 pound beef brisket
- 1 (750 ml) bottle Chianti wine
- 4 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 (4-ounce) piece pancetta, cut into 1/4-inch pieces
- 3 medium carrots, peeled and cut into 1/2-inch pieces
- 1 stalk celery, chopped into 1/2-inch pieces
- 2 cloves garlic, peeled
- 1/4 cup (1 1/2 ounces) kalamata olives, halved
- 6 ounces green beans, halved
- 4 medium red potatoes, quartered
- 2 sprigs rosemary
- 2 sage leaves
- 1 (15-ounce) can diced tomatoes
- 4 cups beef broth
Place the beef in a 13 by 9-inch glass baking dish. Pour the wine over the meat and marinate in the refrigerator for 1 1/2 hours. Turn the meat over and marinate for another 1 1/2 hours. Remove the meat from the wine and pat dry with paper towels. Reserve the wine. (I suggest chopping up the veggies at this stage to save a bit of time.)
In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Season the meat on all sides with salt and pepper. Using tongs, place the meat in the pan and brown on all sides, about 2 minutes each side. Remove the meat and add the remaining oil. Add the pancetta and cook, stirring frequently for 2 minutes.
Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary, and sage. Cook for 3 minutes. Pour the reserved wine, tomatoes, and beef broth into the pan, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.
Return the meat to the pan and bring the liquid to a boil. Cover the pan and simmer for 3 to 3 1/2 hours or until the meat is very tender.
Remove the meat and the rosemary sprigs from the stew. Place the meat on a cutting board and cut into quarters. Using 2 forks, shred the meat into bite-size pieces. Add the shredded meat to the stew and cook until warmed through, about 5 minutes.
I only had a few minor complications... the local butcher shop was closed, and Publix didn't have a brisket, so instead, I used a roast. I also left out the pancetta. I think that it would have added to the saltiness of the stew, but I was quite fine sans la pancetta. Finally, make sure to use a large dutch oven. The one I initially used was a bit too small and resulted in a slight over boil. Overall, the stew received a great response, and I will definitely be making it again. Perhaps next time I will add more carrots and olives....
copyright Hiking in Stilettos
Wednesday, January 14
Monday, January 12
Sunday, January 11
It is safe to say that I have recently been in a sort of fashion identity crisis. I love everything in my closet, especially all of my shoes, but I often find that I wish to dress simpler (gasp!). What I mean is that I am tending to follow the "less is more" theory as of late, and it is actually a bit harder than one might think. I want a style that is more chic and put together without being too over the top. I want to dress older and more professionally without being boring.
Fashion Crisis, by Marilyn Minter; credit
1. Add more black to my wardrobe in distinct, special pieces.
2. Wear more skirts and dresses, especially with the lovely little booties in my closet.
3. Accessorize with distinct pieces, especially vintage jewelry, but only a bit.
Although I definitely have a vision for where I want my style to go, I recently found a wonderful source of inspiration. XS. The chic simplicity of her style is breathtaking. Each of the outfits that xs puts together inspires me to continue on my fashion remake.
Now, where do I begin?
To be continued....