This story made me cry...

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Hair Care Update!

Friends, I was inspired by the most recent issue of InStyle Magazine to promote beauty products to those near and dear to me. Unlike InStyle, I don't get any $$ from promoting said products, so really take this seriously because there's nothing in it for me other than the joy of you all experiencing hair bliss along with me! You MUST MUST MUST try Root Awakening shampoo and conditioner from John Frieda. It's on sale at Target this week! It smells AMAZING - like minty Aveda but still with floral stuff so it's not tooo herbal (Aveda is too much for me, I don't like smelling like I just rolled around in the Barefoot Contessa's backyard, though I would love to do that...) and it truly works wonders. My hair is wayy less frizzy even though it got really windblown during my death walk to the metro this morning and it feels softer than it has in months of using Infusium 23 Moisturologie. Of course I am still secretly craving Kerastase, but since I can't really justify spending $40 on shampoo, I will still with JF for now. Try it!

Fergie as Daisy Mae?

Kids Incorporated knew what was up...

Look At These Fancies!

Guys, I just discovered this site.

If these cupcake recipes turn out half as delicious as they look...

And, there are cookie and savory recipes as well!!!

Gwyneth Paltrow was just on our show and she was talking about her blog GOOP. I'm sure you're all familiar--- It's the one where she tells us peasants how to do insane juice fasts and such. This cupcake post is me sticking it to Gwyneth.

blow your mind.

alright, may i just note that the previous post about my favorite food blogs was actually not posted by myself.

on another note, i mentioned this to lyd and kenzie, but here is it for the rest of you. if you want your world to be turned upside down, please proceed to this website: http://bloglynch.blogspot.com/2009/06/30-rock-is-rip-off-of-muppet-show.html

Nicolette's Favorite Food Blogs:

http://radiogastronomy.com/

http://smittenkitchen.com/

http://www.peterandrewryan.com/baking/

http://orangette.blogspot.com/ - the girl that writes this blog just opened a restaurant ,so she doesn't post as frequently as she used to

http://blackpepperhoney.blogspot.com/ - my friend just started this. the recipes seems a bit daunting. i haven't tried to make anything of hers yet.

A PAD THAI CHRISTMAS

Yes, it is too early to be thinking about Christmas. HOPEFULLY I see you all before that. BUT I just wanted to let you know what I am getting very good at making cheap authentic Thai food. And I want to make you all Real Thai People Pad Thai. I was going to put a picture of it, but instead, here is one of my restaurant.

Maybe I can make it for you all in DC!!!

Most importantly, why am I the only person who posts anything....

NETFLIX

Hey, what were all those Netflix lists we wanted to make for each other? I don't remember any of them except Nic told me to watch The Cove. Will do. What else?

On mine was Girl, Interrupted. Yep. I quickly stopped watching it after 15 minutes because it was so uninteresting.

Next up is Season One of "Six Feet Under". Everyone keep reassuring me it's the best way to spend my free time.

Any one else?

Oh. This pic has nothing to do with Netflix...but it's the poster to the show I'm in this weekend! Yay! I play "Skokie Evanston" the precocious suburb!

yay.

Miss you.

so, i made the torte. it turned out...alright. i salvaged it, kind of. if you are going to make this, DEFINITELY use some parchment paper. i didn't have any and thought i could manage without it by just greasing the baking sheet. oh brother, was i wrong! the macaroons spread like crazy and were still pretty tough to get off the baking sheet. fortunately, since the whole thing is covered in frosting, it's pretty easy to clean up your mistakes. a few trims and some handy work with a spatula and it didn't end up looking like too much of a disaster. anyway...we all started eating it and then i remembered that i needed to take pictures. so, here are a few pictures of the half eaten cake.

The Double Down!!!

Oh my god you guys. The Double Down. I just tried it and it is everything I ever could have wanted and more. What is the Double Down? Two fried chicken breasts, two strips of bacon, two pieces of jack cheese, and "Colonel Sauce".

Seriously. You need to try it immediately.

MACK'S QUICK CAULIFLOWER APP.

Hey Yall,

So, company is coming over, and you feel they might need a quick thing to "nosh" on besides today's budget report and last week's tired gossip on your boss' over-exposed hemline...

So, you hand your pals a glass of wine

(Might I suggest a crisp and unique Albarrino, from Central Spain)

and say "Hey, I'm gonna go whip something up...hmmm...let's see what I have..."

You quickly do the following:

Cut up one Cauliflower head

sauté it with:

olive oil, your favorite vinegar (toasted seasame, rice wine, or apple cider), and a splash of that white wine.

Add in whatever nut you have around (best= cashews, pine nuts)

And most importantly, add: curry powder, crushed or chopped cumin seeds, and maybe a dash of coriander. I don't know the measuments, just kind of feel it out.

Sever it in a bowl so people can pick at. It's quite pretty, flavorful, and impressive. Now... if only you could say the same about your husband's body..... Am I right, women?

disseminating deliciousness to the masses

friends and lovers,

now that we are done with taxes, behold the almond macaroon torte! if you already follow smitten kitchen, then you've already seen this. feel free to ignore this post.

i saw this in smitten kitchen and decided that i had to make it. i am attempting to do it tomorrow night, so i can enjoy it with a few friends before participating in your average friday night of silly. it looks delivious and impressive and the recipe seems quite easy, but i'll let you know if it actually turns out. recipe from smitten kitchen adapted from bon appetit as follows.

Almond Macaroon Torte with Chocolate Frosting
Serves 12

Almond macaroons
Nonstick vegetable oil spray
2 1/2 cups (10.5 ounces or 300 grams) slivered almonds (or an equivalent weight of blanched, sliced or already ground almonds)
1 cup (196 grams) plus 3 tablespoons (37 grams) sugar
2 large pinches kosher salt
2 teaspoons vanilla extract or 1 vanilla bean, split lengthwise
6 large egg whites

Frosting and assembly
1/2 cup water
1/2 cup sugar
Flavoring of your choice, such as 1/2 teaspoon orange oil or extract, 1/2 teaspoon vanilla, almond or other extract
20 ounces semi-sweet chocolate (61% or less is recommended, I think it would also be great with 72%, a nice bitter contrast to the sweet macaroons), chopped or chocolate chips
1 cup sliced almonds, toasted (at 350 degrees for 7 to 9 minutes on a tray, stirring once or twice)

Make macaroons: Position an oven rack in the top and lower third of oven and preheat oven to 325°F. Draw two 12 x 4-inch rectangles, spacing 2 inches apart [see Note below for my tiny kitchen adjustments] on a piece of parchment paper, then two more of the same size on a second sheet. In total, you’ll use 2 sheets of parchment paper and draw 4 rectangles. Turn each sheet of parchment over (so your ink or pencil lines don’t seep into the macaroon) .

Place almonds, 1 cup sugar and coarse salt in a food processor (you can skip the food processor, however, if you use an equivalent weight of almond meal or ground almonds, just mixing the ingredients in a bowl) with vanilla bean seeds, if using (you’ll add liquid extract in a bit) and blend until finely ground.

Using electric mixer, beat egg whites in large, dry bowl with clean beaters (or a whisk attachment) until soft peaks form. Drizzle in vanilla extract (if using), then slowly add remaining 3 tablespoons sugar. Beat until stiff but not dry. Fold nut mixture into egg whites. Spread 1/4 of macaroon batter evenly within each rectangle, filling completely.

Bake macaroon layers until golden and almost firm to the touch in the center, reversing sheets halfway through — this took a total of 23 measly minutes in my oven; the original recipe says it can take up to 40. I would check in on yours at 23 minutes and then every 5 minutes thereafter if they’re not done yet.

Cool macaroons on their sheets on a cooling rack.

Make frosting: Simmer 1/2 cup of water and sugar in a medium saucepan until sugar dissolves. Measure 10 tablespoons from this and either discard the rest of save it for another use. Put the 10 tablespoons syrup back in the saucepan and add flavoring of your choice. Bring the syrup back to a boil and add chocolate to the saucepan. Remove from heat and let sit for one minute, then stir the chocolate until smooth. This should yield a medium-thick frosting, good for spreading. If yours is on the thin side, you can let it cool for 5 or 10 minutes until it is a good spreading consistency.

Assemble torte If needed due to spreading, carefully trim your macaroon layers back to their intended rectangular sizes — for me, a sharp knife lightly coated with oil worked best for this.

Place one macaroon layer on a long platter. Spread 1/2 cup frosting evenly over. Top with another macaroon layer. Spread 1/2 cup frosting evenly over. Repeat 1 more time then top with last macaroon layer, flat side up. Spread remaining frosting over top and sides of torte. Press sliced almonds onto sides of torte.

Do ahead: Can be made one to two days ahead. Cover with foil tent. Store at room temperature.

I want one

Thanks for helpful tax reminder, E-Dizzle! Luckily mine are already done thanks to Devin's mom. Anyway, I'm feeling especially hungry these last few days and I'm not sure why. In that spirit, I am posting this in case you haven't seen it yet. I can't get enough..
http://www.nbc.com/saturday-night-live/video/brownie-husband/1218011

xoxo

Reminder!

Don't forget to do your taxes!

See? This blog is already super useful.

So it begins...