Quote of the Day

"People are so worried about what they eat between Christmas and the New Year, but what they really should be worried about is what they eat between the New Year and Christmas!"

- Unknown

Cool Finds: Crazy Shoes!

You know how much we just aDORE shoes- especially outrageous ones! http://shopplumblossombeauty.weebly.com/. Need we say more? So we just HAD to share these over-the-top feet candy that are actually quite funny! Don't think we'd get the rat ones though! EEEEEk!

Meatless Monday: Vegetarian Pho

I can't even begin to describe my love for pho. The Vietnamese staple is always best on those cold and rainy days. If you want to stay off the roads and make a homemade (vegetarian) version right in the comfort of your own home, try this recipe. For a non-Meatless Monday meal, feel free to throw in any protein of your choosing (ie. beef, chicken, shrimp, etc.). I love the simplicity of this recipe that still manages to pack a punch when it comes to the flavor factor :)

Ingredients:

Broth
4 cups low-sodium vegetable broth
1 1/2 (1/2 cup) large shallots (sliced)
1/4 cup dried shitake mushrooms
5 cloves garlic (peeled and crushed)
1 1/2 tablespoons low sodium soy sauce
6 1/4-in. thick coins fresh ginger
1/2 tablespoon brown sugar
1 tablespoon rice wine vinegar
1/2 teaspoon ground black pepper
2 cinnamon sticks
2 star anise
2-4 fresh basil stems (leaves reserved for soup)
2-4 cilantro stems (leaves reserved for soup)

Pho
4 oz. rice or vermicelli noodles
4 oz. tofu
1 cup soybean sprouts
1 cup watercress
2 (1/2 cup) green onions
1/2 cup fresh basil leaves
pinch of cilantro
1 lime cut into wedges

Directions:
To make your own broth, place all ingredients in a large pot with 5 cups of water. Cover and bring to a boil. Reduce heat to medium-low and simmer covered for one hour. Strain broth and return to pot. Discard solids.

Cook vermicelli or rice noodles according to package directions. Drain and rinse under cold water. Divide among bowls. Ladle broth over noodles and top with tofu, sprouts, watercress and green onions. Serve cilantro, basil and lime wedges on the side to be stirred into soup.

Bon appetit!

[Recipe and Image via www.vegetariantimes.com]

Quote of the Day

“There is no remedy for love but to love more.”

- Henry David Thoreau  

Cool Finds: DIY Dreamcatcher

This looks like fun and not too complicated! Thanks, Rachael Rice!

Quote of the Day

"Curiosity about life in all of its aspects, I think, is still the secret of great creative people."

- Leo Burnett

Quote of the Day

"Everything has its beauty, but not everyone sees it."

- Confucius

Cool Finds: Decorating Ideas

I can't wait to try these out!

Champagne flutes as candle holders

Ladder as towel rack

Cake display as candle display

Mirror as centerpiece

Brooches as fridge magnets

Frame as dry erase board

Picture frame as vanity display

Tutu as tableskirt

[Images via RealSimple.com]

Quote of the Day

"If you don't know where you are going, any road will get you there."

- Lewis Carroll's classic "Alice in Wonderland"

Cool Finds: Lip Tattoos

No, we're not talking about permanent tattoos using needles :) This fairly new alternative to lipstick is really unique and especially fun for Halloween! Take a look at ViolentLips.com where you have an array to choose from. They even show you how to apply them. What is your favorite? Here are some of mine. Click on the name to take you directly to the item :)

Checkered Pink

Red Fishnet

Rainbow

Pink Leopard

Today in History

October 19, 1983: The Senate passed a bill (78-22) making Martin Luther King, Jr.'s birthday a public holiday.

Meatless Monday: Vegetarian Tortilla Soup

This has GOT to be one of my favorite soups of all time! As much as I love it with chicken, as it is traditionally served, this rendition is a nice alternative for Meatless Monday :) And as the weather cools, this classic soup is perfect to keep your tummy warm and satisfied.

Ingredients:
2 tablespoons vegetable oil
1 lb. package frozen pepper and onion stir fry mix
2 cloves garlic (minced)
3 4-oz. cans chopped green chile peppers (drained)
3 tablespoons ground cumin
1 28-oz. can crushed tomatoes
4 14-oz. cans vegetable broth
Salt and pepper to taste
1 11-oz. can whole kernel corn
12 oz. tortilla chips (personally, I LOVE the blue ones!)
1 avocado (peeled, pitted and diced)


Directions:
Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin and cook for 5 minutes until the vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer for approximately 30 minutes.  Mix corn into soup and continue to cook for 5 minutes. Serve in bowls and top with cheese, avocado and tortilla chips.

Bon appetit!


[Recipe and Image via AllRecipes.com]

Throwback Thursday: "Rhythm Is Gonna Get You"

"Oh eh, oh eh!
Oh eh, oh eh!
Oh eh, oh oh-a!
Oh eh, oh oh-a!"

This song most certainly takes me back :) Gotta love this classic hit by Gloria Estefan!

Quote of the Day

"Trying to make someone fall in love with you is about as pointless as trying to control who you fall in love with."

-Unknown

Cool Finds: How to Seal a Bag of Chips Without a Chip Clip

Love this method!

Quote of the Day

"I don't like standard beauty- there is no beauty without strangeness."

- Karl Lagerfield

YouTube Video: Viva Las Vegas Heel

Don't forget to subscribe to our channel to catch our videos first! Here's the latest :)

Quote of the Day

"The absence of flaw in beauty is itself a flaw."

- Ellis Havelock

Meatless Monday: White Bean Soup with Tomato Salsa

Just in time for the cooler whether now that Summer has come to a close. Give this recipe a try if you're looking for flavor and comfort this season. Don't have orzo? Rice is a great substitute. Better yet, try wild rice or quinoa to add some extra nutrition.

Ingredients:
1 cup orzo
4 tomatoes (roughly chopped)
1 red bell pepper (roughly chopped)
2 small red onions (diced)
1/4 cup fresh basil leaves (torn)
1/4 cup crumbled Feta cheese
3 tablespoons olive oil
1 tablespoon sherry vinegar
kosher salt and pepper
1 clove garlic (crushed)
1/4 teaspoon dried red chili flake
2 15 oz. cans white beans (rinsed)
4 cups low-sodium vegetable or chicken broth
juice of 2 lemons
crusty bread (optional)

Directions:
Cook the orzo according to the package directions. Meanwhile, in a bowl, combine the tomatoes, red pepper, 1 onion, basil, Feta, 2 tablespoons oil, vinegar, and ¼ teaspoon each salt and pepper. Set aside. Heat the remaining oil in a large saucepan over medium heat. Add the garlic, chili flakes, and remaining onion. Cook until softened for about 3 minutes. Add the beans, 3 cups broth, and lemon juice. Bring to a boil. Reduce heat to medium-low; simmer for 5 minutes. Remove from heat and let cool slightly. Transfer the bean mixture to a food processor or blender. Pulse until combined but still slightly chunky. Season with ½ teaspoon salt and ¼ teaspoon pepper. Return the bean mixture to a saucepan over medium heat. Add the remaining cup broth and bring to a simmer. Stir in orzo. Ladle soup into bowls and spoon salsa on top. Serve with bread (if desired).

Bon appetit!

[Recipe and Image via RealSimple.com]

Quote of the Day

In honor of the first day of Fall :)

"Autumn is a second Spring where every leaf is a flower."
- Albert Camus