Archive for the ‘Trying New Things’ Category

Yesterday I made  Thai Green Curry Coconut Shrimp with Basil from Skinnytaste.com. It was so good I wanted to eat it all in one sitting.


Since I can’t leave well enough alone, I did things slightly different from the recipe, but nothing crazy.


  • 1 tsp oil
  • 4 small scallions, whites and greens separated, chopped (I used 6 green onions, because when I compared to the picture, it didn’t seem like what I had was enough)
  • 1 tbsp Thai green curry paste (or more to taste) (I ended up using two tablespoons, but didn’t add the second until after I added the coconut milk and tasted everything)
  • 2 cloves garlic, minced (I used two tablespoons of dried minced garlic, reconstituted with a few tablespoons of warm water)
  • 1 lb shrimp, peeled and deveined (from 1 1/4 lbs unpeeled)
  • 6 oz light coconut milk
  • 2 tsp Thai fish sauce
  • 2 tbsp fresh basil, chopped (I just used about 8 big basil leaves)
  • salt to taste (I didn’t add any salt and the taste was just fine)


  1. Heat the oil on medium high heat. Add green onion whites and curry paste and cook for one minute. (It’s ok if you accidentally add the garlic here too, just make sure it doesn’t burn.
  2. Add shrimp and garlic. Cook for 2-3 minutes.
  3. Add coconut milk, fish sauce and simmer 2-3 minutes making sure the shrimp is fully cooked. (Taste the sauce at this point to decide if you want to add more curry paste. I added 1 extra tablespoon here, when the original 1 tablespoon wasn’t enough.)
  4. Remove from heat and add green onion greens and basil then serve over rice. (This is also good to eat without rice as a sort of soup.)

This was my second time making Thai Curry, and it was absolutely delicious. I will definitely do this again.


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Ok ya’ll. I know I’m taking forever at writing about my Italy trip. I’ve been busy, but also somehow I think that once I quit writing about it, I won’t think about it as much. Dumb I know. But, I’ve got plenty more to share. Rome and Florence were great, but the next two stops on our trip were really the best.

Scalea was my favorite place. I think the other girls would agree, but I won’t speak for them. We had so many fun times there on our trip. It’s a small coastal town on the western coast of Italy, south of Naples and even more south than Amalfi. (Google it for a map.) We picked it, because we wanted to do something less touristy but beachy, and my wonderful friend Cherrye recommended it to us.

And what’s not to love about this?!

Honestly, Scalea was awesome. We were only slightly pissy at each other when we first got there because a local pointed us in the wrong direction of our hotel, so we walked for almost an hour longer than necessary, in 100 degree heat, just to get to our hotel.  Waahh! I know. Once we got to our hotel though, it was bliss for the next two days.

I’ve never taken a beach vacation, but this place made me want to book one immediately.

On our sightseeing day, a guy opened the gate to Talao Tower just for us.

The views from the top of the tower are just awesome.

And lets revisit that first photo…

Um. Yeah!

Our first night there, we killed time until the recommended local restaurant opened. We even waited (creepster style, right across the street, where they could see us) until way after 8PM because the hostess wouldn’t let us in. We killed A LOT of time. What can we say. We Americans aren’t used to eating that late.

We got hollered at by some Italian boys cruising the main drag, and told them we’d meet up with them later. NOT!

Before going into dinner I caught a spectacular sunset shot.

Finally, at dinner, we ate for what seemed to be hours. I had a steak.

And I even tried clams for the first time. (We were right across the street from the ocean!) This is Linsi’s Frutta di Mare plate. I wish I could tell you what everything was.

We tried cake made from the locally grown Cedro fruit.

And after several liters of wine, and complimentary limoncello, I played banker and paid our bill.

Then, we joined the locals for a little passeggiata (stroll through town) before calling it a night.

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You should get one. It will cost a little more than a regular manicure but it is totally worth it. I got mine done on Tuesday and it looks almost exactly the same on Saturday, just a little grown out. No chips in the polish and still super shiny. Normally I paint my nails and the paint is chipped so bad I remove it all by the 2nd or 3rd day. Here is how it looked on the first day


And here is how it looks today.


I realize the pics are blurry but I promise you my nails still look awesome.

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This weekend I went to Austin with my parents and sister. I also…

  • Climbed over rusty old cars and wooden barricades
  • Scaled a hay bale stack
  • Walked the plank across a gully
  • Trudged through an almost knee-deep creek
  • Climbed up a steep ravine
  • High stepped through hundreds of tires
  • Maneuvered over cargo nets and  through a spider web of ropes
  • Jumped over fire (that’s my sister in grey and me in black)

  • Crawled through a mud pit (That’s me again, in black; I’m about to get out of the mud pit. This is right before I fell down getting out of said mud pit.)

And I ran a good deal more than I have in several months. Should have trained more, but I did complete the course…not before barfing a little bit, but that’s beside the point. It was pretty intense…I had to sit down for a bit afterward.

All with my sister. And my parents were there cheering us on and taking pictures!

Thankfully the worst injuries I have are skinned knees and sore muscles.

Here’s us before…

And after….

It’s called the Warrior Dash and it was so fun we think we’re going to do it again in March!

Wanna join us?

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Unfortunately I know there are a few male readers who will not be interested (hi Don!). But the fact that Taylor made more than one comment about my eyeshadow today, means I ought to blog about it.

Typically, I’m not particularly good about wearing fashionable eye shadow. I normally wear a Cover Girl color called Tapestry Taupe. It is a safe, neutral blend of light and dark brown with a little bit of sparkles. 

The most snazzy set of colors I own is a Revlon ColorStay quad called Gems & Jewels. The colors are a light beige, light purple, dark purple, and a midnight blue color. The packaging is awesome because it includes instructions on how to apply the colors.

View Image


A couple of days ago I bought a new eye shadow palate. It is by Maybelline and called Give Me Gold. And magically I actually got the colors to photograph perfectly so you could see.

Taylor thinks the eye shadow looks very gold when I blink. Here’s what I see in the mirror and when I take a picture.

If you’re looking for something affordable and good-looking, this palate is it. Even I can pull this look off! And I’m no makeup artist.

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I haven’t posted a recipe in a while, and I actually have another one to share with you, once I get the recipe all typed up.

For some reason last week, I got a hankering for this. I’ve never cooked caramelized onions before (I know, its super simple) and I’ve never actually purchased goat cheese. So I was taking a shot in the dark, and luckily we were having friends over for pizza and there would be alternative pizza toppings if mine sucked.

I usually make my own dough, very loosely using a Better Homes and Gardens Cookbook recipe. (You know, the red and white checkered one. The original recipe is Onion and Olive Foccacia.)

Pizza Crust Dough

3 1/4 to 3 3/4 cups all-purpose flour
1 package active dried yeast
1 1/4 cup warm water (120-130 degrees)
1 tablespoon olive oil
1 teaspoon salt
generous sprinkle of dried italian herbs (you could use any herbs you like)

1. In a large mixing bowl, combine 1 1/4 cup of flour and the yeast. Add the warm water, the olive oil, herbs and 1 teaspoon salt to the dry mixture. Beat with an electric mixer on low or medium for 30 seconds. (I’m usually too lazy to get the mixer out so I just stir really well by hand.)  Beat on high for 3 minutes. Stir in as much of the remaining flour as you can

2. Turn dough onto lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic, 8-10 minutes. (You may find that you need to use a little extra flour.)

3. Shape dough in a ball and place in a lightly greased bowl. Cover and let rise in a warm place until double in size. Punch down, and divide in two, shaping each portion into a ball. Place on a lightly greased cookie sheet, cover and let rest for 10 minutes. (If you are lazy like me, or in a hurry, you can skip the rising step, and everything will still turn out ok.) 

4. Divide each ball into 4 pieces. On a lightly greased cookie sheet (better yet, cover the cookie sheet with foil first for easy clean up) press out one piece into a circle shape, or whatever shape your want your pizza crusts to be. You can press it as thin or thick as you’d like. Poke a few times with a fork to keep the dough from puffing up in the oven.

5. Bake each crust at 400 degrees for about 8-10 minutes. I usually cook all the crusts in advance so they are ready for the toppings when people come over. Sort of like Boboli crusts, but homemade.

Carmelized Onions

2 medium yellow onions
pinch salt
pinch sugar
2 tablespoons olive oil

1. Remove the skin and outer layer of the onion. Cut off ends and slice onions in half.  Then cut onion into thin, half rings. See this tutorial if you need help.

2. Heat up olive oil to medium high heat until it begins to ripple. Then add the onions, stirring until they are coated with the oil. Add the salt and sugar and stir.

3. Continue to let onions cook, occasionally stirring onions around to cook evenly. You can let them get as dark brown as you’d like then remove them from the heat.

Now it’s time to put it all together!

Lightly coat a pizza crust with olive oil. I have a Misto that works really well for this. Top with generous amounts of goat cheese. (I chose to blob little pieces all over so I’d get goat cheese in each bite.) Then add a generous amount of onions on top of the goat cheese. Bake at 400 degrees for about 8 minutes. The goat cheese will get warm but won’t look melty or anything, trust me it’s still good this way. You could cook it a little longer if you want a crispier crust.

So here’s the finished product.

It was so good, I made it again a couple nights later. Mmmm, I’m actually sorta still thinking about it now.

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