Oh hey friends! So as you can see I have gone crazy this week making ridiculous art on my nails. I guess I like it because it's like dressing really crazy but on a really small scale. Ha ha. Well today I gave my self a french manicure, let the polish dry and then applied these nail decals followed by 2 coats of clear polish. I'm sure you have seen nail decals and been tempted but haven't attempted, trust it's worth it, people I don't even know at the grocery store think I'm really cool now. So, yeah.
Saturday, March 12, 2011
Thursday, March 10, 2011
So I have become really obsessed with painting my nails lately it's almost an addiction. So when I was stumbling around on youtube the other day I found this amazing strawberry nails how to video so I thought I would share. This took me way longer then I think it was suppose too haha. But it does make me really happy when I am typing up a storm and I look down and see that my fingernails look ridiculous!
Thursday, March 3, 2011
So as you can tell from my blog I don't really eat meat much... I do eat it every once in a while but don't cook it that much at home... but the other night my friend Bryant brought over some amazing grass fed extra lean ground beef from his farmer and I caved in! But oh so good! Grass fed beef Bryant told me has omega-3's in it which you don't get from normal grocery store beef, if you where wondering, I thought that was interesting. So we came of with this street/cart taco recipe (that's what my friend Elizabeth calls these little guys) off cuff which could totally be made vegetarian with veggie crumbles instead of beef so give it a try! The recipe below serves about 2 hungry people but you don't have to be exact on measurements if you want to make a big skillet of beef or veggie crumbles for a potluck or party, just eyeball the proportions!
This recipe serves about 2 hungry people 3 small tacos.
6-12 Soft Corn Tortillas
1 lb. of Grass Fed Extra Lean Ground Beef / or 1 Package of Veggie Crumbles
1/2 cup of diced Onion
2-3 Cloves of Garlic Minced
1/2 cup of diced Poblano Pepper (or a green bell pepper is a fine substitute)
1 tablespoon Canola Oil
1 tablespoon Cumin
1 tablespoon Oregano
1 tablespoon Chili powder of your choice (I like smoked paprika or chipotle if I am feeling spicy)
Salt and Pepper
Lime wedges and Hot Sauce for serving.
Preheat the oven to 150 degrees F. Line a Baking sheet with 6-12 Soft Corn Tortillas, I like to double up the tortillas on each taco if they are not super fresh cause some times they break and that is no bueno, and pop those suckers in the oven to warm while you cook.
First take out a cast iron skillet or non-stick skillet which every you chose, and add the Canola oil coating the skillet evenly turn the burner on medium heat. Then add Half or all the spices or 1/2 tablespoon of the Cumin, Oregano, and Chili powder to the oil, with a wooden spoon or spatula stir the spices in to the oil and cook for about a minute.
Once spices are nice and fragrant add Poblano pepper and Onion to the skillet making sure to coat them in the oil spice mixture, cook until pepper and onion are soft but not over cooked this might take 4-5 mins really depends on the pan you're using.
Once onion and pepper are soft add Grass Fed Beef or Veggie Crumbles the rest of the Spices, Garlic and Salt and Pepper (you be the judge on that). At this point if you are using Veggie Crumbles stir and combined every thing and cook till the Veggie Crumbles have defrosted and cooked through. If you are using Beef stir constantly to combined spices and everything else in the pan while braking up the beef in the pan into small pieces, stir constantly until the beef is cumbly and you don't see any more pink. At this point remove from heat but keep in the pan so the beef mixture stays warm.
Place tortillas on plates and add Beef mixture to each tortilla and garnish with lime wedges. Serve with Hot sauce and/or Pico de Gallo! Enjoy!