Saturday, March 28, 2009

Silpada Jewelry

I went to a jewelry party tonight. It was really nice because there wasn't a presentation that you had to sit through! I like these kinds of parties, but sometimes I just get bored. This was nice because the jewelry was all laid out when you got there so people could browse without feeling pressured to buy. I had a nice time and was able to enjoy friends, food, and drinks in a relaxed atmosphere.

The jewelry was by Silpada. Unfortunately I can't find pictures of the jewelry, but they had some beautiful pieces.

Friday, March 27, 2009

Fun Quiz

I found this when I was browsing for furniture. Its from Ethan Allen and you can find out your style. Mine was "Estate" . . . what's yours? Click here for the quiz.

The verdict is in—your style is Estate. Estate is an eternal American summer. Sporty. Charming. Breezy yet cultivated. A union of antique inspiration and geometric clarity. Civilization in peaceful coexistence with robust outdoor life. In the main house or the guest cottage, effortless elegance.

Thursday, March 5, 2009

Ready for Spring

I am so ready for spring. I have never been one for cold weather and this past week has been pretty brutal. It started warming up towards the end of the week and I got a little spring happy. I picked up a few things that made me really excited for Spring and I thought I would share.

I picked up these pretty cocktail napkins and matching guest towels. They are so bright and they make me happy.

I also found some cute Easter bunny cocktail napkins but I couldn't find a picture online. These shirts were on sale at the Gap. Hopefully I will be able to wear one this weekend!

And my favorite thing that I bought . . . Lilly Pulitzer Wink! If you haven't already tried it, you simply must. Its divine and when you have it on - it feels like spring everyday!

Catfish Beignets . . . yummy, yummy

My brother and his girlfriend came home this past weekend, so saturday night we went over to my parents' house. My mom and I planned a Cajun-themed dinner. My mom made jambalaya and I did the gumbo. I found this awesome recipe in Southern Living for Catfish Beignets - they were a huge hit! They were also super easy :) (I posted the recipe at the end of the post).

After dinner, we played this game. Its really fun and a good way to get to know people!

Catfish Beignets

Prep: 20 min., Bake: 25 min., Cook: 10 min., Stand: 5 min., Rise: 30 min., Fry: 4 min. per batch. Beignets, time-tested New Orleans pastries, are usually sweet. We created a savory version that includes the diced onion, bell pepper, and celery that are considered the "holy trinity" in recipes with Louisiana roots.

Makes about 2 dozen


1 1/2 pounds catfish fillets
1 teaspoon salt
1 1/4 teaspoons Old Bay seasoning, divided
3/4 cup frozen diced onion, red and green bell pepper, and celery
1 1/2 tablespoons vegetable oil, divided
1/3 cup beer (not dark)
3/4 teaspoon active dry yeast
1/2 cup 2% reduced-fat milk
1 3/4 cups all-purpose flour
2 dashes hot sauce
3 egg whites
Vegetable oil
Zesty Tartar Sauce
Lemon wedges (optional)


1. Sprinkle fillets evenly with salt and 1/4 tsp. Old Bay seasoning. Arrange fillets on a lightly greased rack in an aluminum foil-lined broiler pan.

2. Bake at 425° for 20 to 25 minutes or until fish flakes with a fork and is opaque throughout. Finely chop fish.

3. Cook diced onion, bell pepper, and celery in 1/2 Tbsp. hot oil in a small skillet over medium-high heat, stirring often, 3 to 4 minutes or until tender.

4. Cook beer in a small saucepan over medium-low heat 5 minutes or until a thermometer registers 105° to 115°. Remove from heat; add yeast, and let stand 5 minutes. Transfer yeast mixture to a large bowl; stir in vegetables, milk, flour, hot sauce, catfish, remaining 1 Tbsp. oil, and remaining 1 tsp. Old Bay seasoning.

5. Cover and let rise in a warm place (85°), free from drafts, 30 minutes.

6. Beat egg whites at medium speed with an electric mixer until soft peaks form. Fold into catfish mixture.

7. Pour vegetable oil to a depth of 2 inches into a Dutch oven or electric deep-fat fryer; heat to 360°. Drop batter, by heaping tablespoonfuls, into hot oil; fry, in batches, 3 to 4 minutes or until golden brown, turning once. Drain on a wire rack over paper towels. Serve with tartar sauce and, if desired, lemon wedges.

Note: Keep beignets warm in a 225° oven for up to 30 minutes.