fall

 

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The Perfect Pumpkin for Cooking or Carving | October 25, 2011

Pumpkins are to Fall as Santa Claus is to Christmas. Pumpkin production, which climbed to 1.5 billion pounds in 2010, reaches its peak in October as Americans prepare to celebrate Halloween. As pumpkins have become ingrained into our Halloween and Thanksgiving cultures, the number of creative ways to use and enjoy them has increased.

Dawn Bryan, author of the best-selling book The Art and Etiquette of Gift Giving, and founder of Qualipedia™ the definitive source for making choices daily that count, offers the following tips including how to grow, pick, carve, eat, store, use for activities, along with  proverbs and wacky facts.

Grow Pumpkins:

A … Read More »


 

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Fall Meals: Spicy Chicken Bulgogi with Korean Gochujang | September 28, 2011

Spicy Chicken Bulgogi with Korean Gochujang

By: Robin Donovan and Juliana Gallin, authors of The Lazy Gourmet: Magnificent Meals Made Easy

Ingredients:

You can find gochujang at Korean or Asian markets or order it online. I’ve tamed the fiery marinade for the sake of my young son, but if you like more of a kick, feel free to add a tablespoon or more of Korean red pepper flakes.

1 ½ pounds boneless skinless chicken thighs or breasts

1 small yellow onion, thinly sliced

2 cloves garlic, minced

5 tablespoons soy sauce

3 tablespoons gochujang (fermented red pepper paste)

1 tablespoon honey

1 teaspoon toasted sesame oil

1 tablespoon toasted sesame seeds (optional)

Directions:

In a … Read More »


 

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Marie Denee
 
 
 
 

Elena Miro Fall 2011 | March 9, 2011

Absent her regular showing at Milan Fashion Week, Elena Miro brought to the sophisticated, discerning, and fashion forward plus size woman, a fall collection true to her core- during Milan Fashion Week.

This season, however, Elena Miro changed things up a bit with their new social media presence- presenting a live feed of the collection on Curved Italia with Elena Miro, allowing YOU the chance to give feedback about the collection, chat with other fashion fans, vote for each piece, and tweet your favorites!

For Fall, Elena Miro opened up with hues of blue, gray, and wine all … Read More »


 

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Beth Anderson
 
 
 
 

Fall Reflections | November 11, 2010

I have an obsession with Fall.  Monumental things have happened in my life during the fall season and each year I seem to gather an even greater appreciation for it.  Fall encompasses Michigan football and memories of hot apple cider warming my freezing hands in the Big House; picking apples with my kids at Livesay Orchards and returning later to pick pumpkins; celebrating my birthday surrounded by family and friends; spotting wild turkeys in my backyard; frequent trips to Kee’s Chocolates in Soho and reading my favorite book by a roaring fire.

Sweater, Tee, Belt & Skirt: LOFT, Watch: … Read More »


 

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Sweet Potato Purée with Cider Reduction/Cookbook Giveaway | November 1, 2010

Sweet Potato Purée with Cider Reduction

by Chez Cherie

This recipe can go two ways—as a first course soup or as a side dish. In a pinch, you can use canned sweet potato or butternut squash purée. A can and a half should do the trick.

Ingredients:

2½ pounds sweet potatoes, peeled and cubed

2 cups Trader Joe’s Spicy Cider

1 tablespoon minced fresh ginger

2 tablespoons butter

salt, pepper, and hot sauce

mascarpone and diced pancetta, for garnish, optional

Directions:

Place the sweet potatoes in a large saucepan, cover with water (or vegetable or chicken broth), and bring to a boil. Simmer until the potatoes are tender, 15 to 20 … Read More »


 

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Cheater’s Cheap Beef Stew | November 1, 2010

CHEATER’S CHEAP BEEF STEW

By Rosalea Hostetler
Harper, Kansas
Pre-heat oven 350 degrees

Ingredients:

1 pound of organic grass fed beef

3-4 red potatoes

2 to 3 stalks of celery

One Red or green pepper (or both)

A handful of diced fresh carrots.

Half an onion sliced thin

A couple cloves of garlic

Directions:

In a cast iron Dutch oven pour some olive oil on the bottom.  For the very best flavor, add organic grass fed beef cut into stew size pieces.

Let the meat “cook” while preparing the other ingredients which can include anything you want out to get rid of in your pantry or refrigerator. I almost always use … Read More »


 

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Vampire-Repellent Beef Goulash | October 29, 2010

Vampire-Repellent Beef Goulash

by Cherie Mercer Twohy

Garlic and red wine make a fragrant base for this seasonally appropriate stew. The orange butternut  squash is the perfect color for the evening, and the olives, well, besides the briny flavor they bring, those are the eyeballs, of course! Ya gotta have a little Halloween gross-out!

Ingredients:

1 tablespoon olive oil

1 pound lean beef stew meat

1 onion, chopped

6 cubes frozen garlic

1 ½ cups red wine

1 cup beef broth

1 (12-ounce) bag butternut squash cubes

1 cup green olives stuffed with pimento

salt and pepper

Directions:

In a large saucepan, heat the oil and, … Read More »


 

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Christopher Drummond
 
 
 
 

Eye Makeup Trends for Fall/Winter 2011 | October 26, 2010

This image is from the Junko Yoshioka s/s 2011 fashion show at Trump Tower. I kept the look very glamorous, yet simple. Here are some big trends for makeup for fall/winter 2011, and most likely the trends will stay around for summer of 2011 (with some small modifications, of course.)

1. The biggest trend in makeup: focus on the lashes and the top eyeliner! In this picture I have individual false lashes on the model (mainly on the outer corner of her eye). I also used 3 layers of mascara (carefully applied) to really make the lashes look lustrous. I did … Read More »