What are the must haves when you travel? These are the first things I put in my bag!
What are the must haves when you travel? These are the first things I put in my bag!
Sandman, Vol. 4: Season of Mists by Neil Gaiman
Lucifer: “Hell is over.”
Dream: “And what will you do now?”
Lucifer: … I could lie on a beach, somewhere, perhaps? Listen to music? Build a house? Learn how to dance or the play the piano? It matters not.” “…This is for you dream lord, take it.”
Dream: “The key to hell?”
Lucifer: Exactly. It’s yours now.”
Saga, Vol.1 by Brian K. Vaughn & Fiona Staples
“My name is Hazel. I started out as an idea, but I ended up something more.”
“Actually, against all odds, I’d been alive three whole days.”
Saga Vol. 2 by Brian K. Vaughn & Fiona Staples
The continuing story of baby Hazel and her parents Marko and Alana, two people from separate sides of war. Along with Hazel’s “babysitter” who is a the ghost of a teenage girl and her grandparents, they are running from bounty hunters and her parents governments who seek to kill them.
“That’s how my family hoped to survive the many divers entities who wanted us dead or worse. As long as we kept moving, our pursuers would have little chance of finding us the vastness of space.”
I’m loving this beautiful biopic about Coco Chanel.
Stumped for lunch ideas? Design Mom has been posting a lunch box series, go check it out!
Toss with pasta or over steaks or chicken. There are so many applications for this dish.
1 tablespoon Butter
1 tablespoon Olive Oil
8 oz. Brown Button or mixed Mushrooms (sliced)
Salt & Pepper
1 tablespoon finely chopped Rosemary
1/4 cup Cream Sherry or White Wine
1/2 cup Heavy Whipping Cream
2 tablespoons Balsamic Vinegar
In a large pan over medium high heat melt the butter and add the olive oil. Toss in the mushrooms and coat with the butter and oil. Add the salt and pepper to taste and cook uncovered for about 7-10 minutes or until the mushrooms are soft and lightly browned.
Stir in the sherry or wine and cook until the liquid is reduced to about 2 tablespoons. Add in the cream and balsamic vinegar.
Reduce the heat to a simmer and cook until the cream is thickened and coats the mushrooms in a velvety sauce. About 10 minutes.
Taste for seasoning and serve hot.
This would make a wonderful side dish for the holidays. Just double the ingredients for a crowd.
Follow the link below to buy my first cookbook, The Family Table, for iPad! Only $2.99!
Mimi Thorisson has her own show! I hope we’ll get to see it in the U.S. soon!
For the recipe I had leftover salmon and roasted potatoes, but any meat and starch combination is good for hash.
1 tablespoon Olive Oil
1 cup sliced Leeks
1/2 cup finely sliced Yellow Peppers
4 cups Roasted Potatoes
3 4oz cooked Salmon Pieces (torn into large chunks)
2 tablespoons chopped Fresh Herbs (Sage, Parsley, Rosemary etc.)
1/4 cup Crème Fraîche or softened Cream Cheese
In a large saute pan over medium heat, heat the olive oil and cook the leeks and peppers until soft. About 10 minutes.
Add in the potatoes and saute until warmed through. Next add the salmon and gently toss with the rest of the ingredients, cook until just warmed through about 5 minutes. Sprinkle over the chopped herbs and add the crème fraîche. Toss gently to create a creamy sauce.
Serve with a fried egg.
While China Forbes was out recouping and resting her throat Storm Large filled in with Pink Martini, and a new girl crush was formed.
Check her out on Soundcloud Ladylike
And, not to be missed: Her cover of Hopelessly Devoted to You!
Image source: Storm Large
Kathleen Rear 