Saturday, March 28, 2009
The jewelry was by Silpada. Unfortunately I can't find pictures of the jewelry, but they had some beautiful pieces.
Friday, March 27, 2009
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
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!
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
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.