Monday, August 22, 2011

BIG ANNOUNCEMENT: Our First Giveaway

Thanks to you guys, we hit 50 likes on Facebook! To express our appreciation, we're holding our very first giveaway this Friday, August 26, 2011! All you have to do to be eligible is like our Facebook page! It's that simple! One lucky winner will be sent a goodie bag of fun treats. Get an additional chance to win by commenting on our Facebook page with why you love Summer. Good luck to all of you and thank you so much for all your support. And be sure to keep checking in for more giveaways and contests in the near future.

Friday, August 12, 2011

Today in History

August 12, 1981: IBM unveiled its first PC

Wednesday, August 10, 2011

Quote of the Day

Q"People who snore always fall asleep first"

-Unknown


Monday, August 8, 2011

Meatless Monday: Shanghai Noodle Salad

Noodle dishes are so satisfying! This chilled version is perfect for Summer, allowing you to indulge while staying cool!
Ingredients:
1 lb. fresh thick Chinese wheat noodles
1/4 cup ketchup
3 1/2 tablespoons sesame oil
3 1/2 tablespoon soy sauce
2 tablespoons brown sugar
2 teaspoons salt
1 1/2 teaspoons lime juice
1/4 cup chopped green onion
2 carrots (peeled and shredded)
1 small zucchini (cut into matchsticks)
1 (red or orange) bell pepper (cut into matchsticks)
1 tablespoon toasted sesame seeds
1 teaspoon crushed red pepper flakes

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles and return to a boil. Cook the noodles uncovered, stirring occassionally, until they have cooked through, about 5 minutes. Drain well in a strainer in the sink. Rinse the noodles with cold water several times to chill, then drain again.

In a large salad bowl, whisk together ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice until brown sugar has dissolved. Place the noodles, green onions, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes into the bowl and gently toss to thoroughly mix the salad and coat with dressing.  Chill at least 2 hours before serving.

Bon appetit!

[Recipe and Image via AllRecipes.com]

Thursday, August 4, 2011

Throwback Thursday: "Shake Your Love"



Is it just me, or are the 80s ALWAYS making a comeback?? Debbie Gibson and Tiffany have been making appearances and performing on various television media circuits lately and I can't help but think of the days when I first listened to them. Before iPods and iPhones to enjoy to my music, I'd use a good ol' fashioned Walkman or "boombox" with a cassette of limited music selection- what has now become an unacceptably cumbersome method of listening to tunes. Enjoy this stroll down memory lane.

Monday, August 1, 2011

Presenting: the "Cotton Candy Heel"

The sweetest shoe for Summer- it's the "Cotton Candy Heel". We are absolutely in LOVE with these sparkly, girlie, glamorous heels! These are our favorite, yet! Get yours at our online shop now!

Meatless Monday: Spiked Peach Limeade Granitas

Ingredients:
4 cups water
3 cups peach slices (about 3 medium)
1 1/3 cups sugar
6 mint leaves
1 1/3 cups fresh lime juice
3/4 cup rum
peach slices (optional)
fresh mint sprigs (optional) 

Directions:
Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer for 5 minutes. Cool, and discard mint.

Place half or peach mixture in a blender; process until smooth. Pour pureed peach mixture into a 13 x 9–inch baking dish. Combine remaining peach mixture, juice, and rum in blender; process until smooth. Add to baking dish

Freeze 8 hours or until firm. Remove mixture from freezer; scrape entire mixture with a fork until fluffy. Serve immediately. Garnish with peach slices and mint sprigs, if desired.

 Bon appetit!

[Image and Recipe via MyRecipes.com]