Friday, December 21, 2012

First Day of Winter

Regardless of what season it is, the start of a new one is always a time for reflection. But it's also when we look to the future. I hope this season brings much joy and happiness to you and yours. Remember that although oftentimes difficult, change is good :)


Thursday, December 20, 2012

SHOP P.B.B. is New and Improved!

First off, thank you so much to all our loyal friends who have helped to make P.B.B. such a success over the past two years :) Also, I want to thank all our new customers who are supporting P.B.B. :) Your positive feedback and kind words are truly appreciated :) Click here to see all the new goodies :)

Tuesday, December 11, 2012

Eating In: Easy Frittata

Frittatas have quickly become a staple in my home. Perfect for weekend brunch, this dish can be catered to each individual by simply combining eggs and super fresh ingredients or those leftovers you've been wanting use.
I take my ramekin and spray it generously with an oil spray/diffuser. Then I add 2 whisked eggs and whatever I happen to have on hand. This time I used some thawed peas, chopped red bell pepper, chopped yellow onion, leftover chicken from a Chinese curry dish ordered the night before, salt and pepper. Last, but not least, I add shredded cheese. Any cheese will do. Just make sure you use shredded/crumbled pieces (which you can do yourself) to ensure for even distribution. The proportions of each ingredient are up to you and will depend on the size of your ramekin.

Next, I pop it in the toaster oven and bake for 20 minutes, then set to broil for another 20 minutes. The cheese creates a yummy golden crust and the eggs fluff up beautifully once baked. Be careful removing your ramekin, as it will be extremely hot. I love adding a dollop of Sri Racha chili sauce for an added kick. You've made a satisfying and easy, yet elegant meal for one (or for many). And you save money by not wasting leftovers. Consider using tomatoes, spinach, mushrooms, herbs, bacon/prosciutto and scallions.

Bon appetit!

Tuesday, November 27, 2012

DIY Floral Lampshade

I found this cool DIY project on Pinterest and decided to give it a try. I used some pink tulle I already happened to have so it looks a little different from my inspiration, but I think it came out pretty good :) Click here for the full tutorial )

Quote of the Day


Friday, November 23, 2012

Eating In: Turkey Pho

Hope you all had a wonderful Thanksgiving! This is a great way to get through some of those leftovers.
Ingredients:
- 8 cups turkey stock
-3 tbsp. fish sauce
-2 tsp. brown sugar
-6 whole cloves
-4 star anise
-1 (3-in.) cinnamon stick (broken)
-1 (3-in.) piece peeled fresh ginger (halved)
-4 oz. uncooked wide rice stick noodles (bahn pho)
-cooking spray
-1 medium onion (peeled/halved)
-3 cups shredded cooked dark turkey meat
-2 cups fresh bean sprouts
-1/3 cups cups thinly sliced green onion
-1/4 cup  fresh Thai basil (thinly sliced)
-1/4 cup fresh cilantro (chopped)
-1/4 tsp. salt
1/2 cup fresh cilantro sprigs
1/2 cup fresh mint sprigs
-6 lime wedges
-1 jalapeno (seeded/thinly sliced)
-Hoisin sauce (optional)
-Sri Racha chili sauce (optional)

Directions:
Combine the first 7 ingredients in a large stock pot over medium heat. Bring to a boil. Reduce heat and simmer for approximately 30 minutes. Strain the broth and discard the solids. Return broth to the pan and keep warm. Cook noodles according to package directions. Heat a grill pan over medium-high heat. Coat your pan with cooking spray and add onion. Cook for approximately 8 minutes or until charred on each side. Remove from heat and cool slightly. Slice onion thinly and add to broth. Add turkey and next 5 ingredients (through salt) to pan. Bring to a boil. Cook for 2 minutes or until thoroughly heated. Place about a 1/2 cup of boodles in each of 6 bowls. Ladle about 1 1/3 cups broth over each serving. Serve with cilantro, mint, lime wedges and jalapeno. Serve with Hoisin sauce and/or Sri Racha if desired.

Bon appetit!

[Recipe and Images via MyRecipes.com]

Monday, October 29, 2012

Halloween Pumpkins

Halloween is only days away. These pumpkin carvings really get me feeling festive!











Tuesday, October 16, 2012

Eating In: Crock Pot Chicken Curry

Here's another crock pot recipe that is one of my faves. You can replace the chicken with beef or tofu. If I had some peas on hand, I would have added them as well.

Ingredients:
- Garlic (the more the better for me)
- 1/2 or 1 white or yellow onion (diced)
- 1-2 whole carrots (peeled and chopped)
- 1-2 russet or golden potatoes (peeled and cubed)
- Chicken (dark meat, white meat or a combo of both; I used skinless and cubed the meat; you can use bone-in to add more flavor; cut according to preference or leave whole pieces)
- Tomato (based) sauce (at least 1 cup but it depends on how much sauce you like)
- Water to create sauce (add according to your preference; I prefer medium thickness/not too watery)
- Spices (I added 2 teaspoons each of the following: turmeric, paprika, cumin, coriander powder, garlic powder, onion powder, sumac; adjust according to your personal preference; no need to include all of these)
- Salt and pepper
- Bay leaves (I like alot; don't forget to remove them when serving)
- Parsley or cilantro when serving
- Jasmine rice (or couscous, brown rice, etc.)

Oil your crock pot to make clean up a snap. I use my spray device for even distribution and no waste.
Place lid on slow cooker and set on high for 3-4 hours or on high for 6-8 hours.
Remove the bay leaves and serve over any kind of rice (I LOVE Jasmine for its fragrance and texture, but any rice will do)  or coucous for a comforting and nutritious meal :) For perfect rice in the microwave, click here.

Bon appetit!

Thursday, October 11, 2012

Eating In: Perfect Rice Using the Microwave


My mom taught me how to do this years ago and it NEVER FAILS! There's no need to go out and buy a rice cooker or sit over a hot stove to make sure it comes out perfect. All you need is a casserole dish, rice and water. I LOVE Jasmine rice, but this will work with any rice. However, with brown or wild rice, you will want to add 5-10 minutes or so to the cook time depending on your microwave.

Take 1 cup of uncooked (Jasmine) rice and pour into your dish. Add 2 cups of water. Basically you're working with a 1:2 ratio. For every cup of uncooked rice, you want to add double the amount of liquid (ie. water or chicken broth). 1 cup of uncooked rice is enough for 2 people. You can add salt or use chicken broth instead of water, but I like mine au natural and paired with a flavorful side dish, such as my Crock Pot Chicken Curry. DO NOT PUT THE LID ON. Leave uncovered and put in the microwave. For my particular microwave, I set it for 25-27 minutes. If cooking Jasmine rice, the aroma will begin to fill the air. Once it's done, remove (careful, it's HOT so use an oven mitt) and fluff with a fork. You can cover it with the lid now to keep it nice and warm.

This formula always produces the best rice and it's so EASY! Give it a try and I promise you'll love it :)

Monday, October 1, 2012

Meatless Monday: Garlic Kale Chips

This is a super healthy and yummy snack you all should try!
Bon appetit!

DIY: Yoga Mat Cleaner Pt. 2

Here's another yoga mat cleaner recipe for you to try :)


Friday, September 28, 2012

Eating In: Crock Pot Seafood Stew

This Crock Pot Seafood Stew is something I literally just threw together on a whim. It's very simple and it came out great! Adjust according to your personal preference. This recipe made about 5 servings. Add cooked rice or pasta to stretch it even more throughout the week.   Next time I'll remember to add some freshly chopped Italian flat leaf parsley or cilantro when serving :)

Ingredients:
-Seafood (scallops, mussels, clams, fish, or any combination thereof) - I used thawed mussels. When using mussels or any other shell fish, be sure to clean them thoroughly. I like leaving them in their shell which imparts an incredible oceanic flavor and aroma. Once cooked, the meat easily comes out.
-1 large or 2 small Golden or Russet potatoes (peeled and cubed) - I used Russet
- 1/2 yellow or white onion (chopped)
-2 whole carrots (peeled and chopped)
-Tomato sauce (I used 1/2 a jar of store bought Marinara and a small can of condensed tomato soup with added can of water)
-1/2 cup white wine
-Salt and pepper
-Red pepper flakes
-1 garlic clove (chopped)



Now that you've got everything in your crock pot, place lid on and set to low for 8 hours or to high for 4 hours.
Bon appetit!

Friday, September 14, 2012

DIY: Yoga Mat Cleaner

This recipe for a yoga mat cleaner can be adjusted according to your preference. I love saving $$$ while at the same time customizing something to suit my own personal needs and wants :)

Friday, September 7, 2012

DIY: Cat Shoes

Aren't these shoes purrrrrfect??? I just love them! And the best part is I made them myself! They are super cute and inexpensive to make. I'm glad I bought an extra pair so I can make another design in the future :)
You'll need the following:
Inexpensive (black) flats - I got mine at Target for only $14.99
(White) embroidery thread
Sewing needle
White pencil - I used a makeup pencil 
(Pink) acrylic paint - optional
Draw your simple sketch directly onto your shoe. You can use tracing paper but I opted to do it this way. Then start sewing. 
I painted the nose pink to give it some added cuteness but it's completely up to you :) 
A special thanks to ScathinglyBrilliant for the awesome idea!

Wednesday, September 5, 2012

Cool Finds: Sticky Note To Do Chart

I love this idea! What an easy (and cute) way to keep myself organized :)

Monday, August 27, 2012

Quote of the Day


"The caterpillar does all the work, but the butterfly gets all the publicity." 

-George Carlin

Sunday, August 26, 2012

DIY: Flower Pens

Aren't these flowers cute? The best part is they are functional, too! They are flower pens stored as a beautiful bouquet. Here's how you do it. 
First, get your supplies:
*Faux flowers
*Stem Wrap Tape
*Pens
*Vase/bowl
*Scissors