(Runway Image via Style Hive)
FENDI'S Cut-Out Platforms (at Barneys)
BREAKING UP ON FACEBOOK... BECAUSE YOU ARE A CHICKEN (MARINADE)
DIFFICULTY LEVEL: OY!
*
I know, I know… some of you are reading this from my Facebook link, so I get it, I’m a hypocrite. Let’s forget that for just one minute. Maybe two. Or three.
A link to your website is one thing, but breaking up… on Facebook?
Before Facebook, “status” simply meant: Single, Engaged, Married, or Divorced.
Now everyone needs to know what you ate for breakfast, what bar you went to last night, and see pictures from your distant twice-removed cousin’s latest trip to Honolulu.
But your REAL status?
If I was dumped via Facebook, I would be mortified.
A part of me thinks it is heartless. Very quick, very public, pretty easy, and quite heartless.
But I’ve gotta flip the coin on this one.
Maybe in this new world of lacking human contact and an abundance of continuous partial attention (giving everything in your life only a fragment of the attention it deserves, mainly due to mobile technology), it’s really the only way to break up with someone.
Take a look at this:
Maybe Kevin couldn’t get his fiancé Shannon on the phone. Maybe they mostly interacted via text and Facebook emails. Maybe Shannon is deaf and he couldn't even break it off over the phone. Maybe the ONLY WAY he could get through to her was through his Facebook status. (Highly doubtful, but alas, possible)
Heck, even one of my favorite designers, Marc Jacobs, took to Facebook to alter his status:
And now that Facebook is so ingrained in our popular culture, we’ve gotta “Accept” that our parents have joined in on the fun :
Where do you draw the line regarding exactly WHAT to share with your however-many-hundred Facebook friends? Is there a line? Because judging from this post, I really don’t see one.
I say, let’s get back to that human connection.
If you are going to break off an engagement, break up with someone you couldn’t care less about (which is pretty obvious if you do it on Facebook), or forget to tell your close friends, family, and/or children, then DO NOT READ ON.
Because I have the best recipe for keeping your loved ones close and in-the-know: Feed Them.
Just like this chicken marinade, you’ve gotta let your relationships marinate, steep, and get them ready to face the heat on the stovetop.
**
- Chicken (I prefer tenders)
- 2 cups of Orange Juice – with or without pulp, your pick
- Salt and Pepper
- 1 medium Orange
In a shallow Pyrex dish, marinate your chicken in the orange juice for at least 1 hour, up to 24 hours.
In an olive oil sprayed pan on Medium-high heat, add your chicken (without the remaining juice), sprinkle with salt and pepper, and cook 4-6 minutes per side.
The chicken should be brown on each side, and fully cooked through. If you use boneless chicken breasts, add a few minutes to the cook time.
While the chicken cooks, slice your orange in half, then slices. Take the cooked chicken out of the pan, and add the oranges, sliced side down, to pick up some of the burnt bits of chicken.
How to Plate: Serve orange slices on the side, to be squeezed over the chicken.
DAILY HEEL WATCH - POETIC JUSTICE
If every opening line was “Roses are Red,” Badgley Mischka would finish the poem. ($219.00 at Zappos)
FIRST IMPRESSIONS (OF BLACK BEAN SOUP)
DIFFICULTY LEVEL: OY VEY!
*
Cosmo just put out an article for the “6 Things Guys Notice 6 Seconds After You Meet”… according to some new study. (Why are there always some silly “new” studies? When are they going to go back to an old study and tell us what they found out about 5 years ago?)
Let’s go through their “discoveries”:
Your Smile- Duh Your Hair- Duh Your Cleavage- Duh
Your Makeup- Ehh
Your Skin - Duh
Your Bag – UMMMMM…
Your Makeup- Ehh
Your Skin - Duh
Your Bag – UMMMMM…
My hubby said he has only three things he looks at when he (NEVER! How dare he!) looks at other women: Tits, Smile, Eyes.
In that order.
Frankly, I am relieved because if I knew that Adam was too busy looking at my eye shadow blending job, or worse, the stitching and beauty of my YSL bag, I would seriously reconsider his intentions.
**
- Olive oil
- 1 cup red onion, chopped OR green onion, chopped
- 2 garlic cloves, chopped
- 1 tablespoon chopped fresh jalapeño
- 1 tablespoon cumin
- 2 cans black beans, undrained
- 2 cups canned low-salt chicken broth OR veggie broth
- Chopped fresh cilantro
- Sour cream and/ or Guacamole
- Blue corn tortilla chips
- Salt and pepper
In a pot on the stovetop: chicken broth, garlic, black beans, olive oil and cumin. Mix and heat thoroughly.
Move ingredients to a blender. Process thoroughly.
Move back to the pot, adding the onions, jalepenos, and cilantro.
Plate in a bowl, topped with sour cream and/ or guacamole, and serve with blue corn chips for dippin!
NOT SO MELLOW YELLOW
Bring the Summer Sun down to your toes!
(photo courtesy of Daily Mail)
Loeffler Randall $550.00 at Barneys.com
Sigerson Morrison $209.00 at Barneys.com
IN THE NAVY
Get the Navy Nautical Summer look with YSL's Tribute Platform (from BERGDORF'S)
(fashion photo courtesy of NYMag.com)
THE FIVE MINUTE BRUSHETTA
DIFFICULTY LEVEL: LESS THAN OY!
*
Times are tough. We have to work harder than ever and be as frugal as possible when it comes to our daily spending habits.
This means having friends over for wine and an affordable homemade appetizer.
The below recipe is simple, affordable, and most importantly: Fabulous and Easy.
**
- Jar of Sun dried tomatoes (packed in oil)
- French bread
- Olive oil
- Garlic powder
- Parmesan cheese, grated
Preheat the oven to 500.
Slice your French bread on a diagonal. Drizzle olive oil on a plate, and coat each slice with some oil and sprinkle with garlic powder.
Toast the bread in the oven for 2 minutes on each side.
Remove from the oven and top each toasted slice with sun dried tomatoes. Sprinkle with Parmesan cheese and serve!
DAILY HEEL WATCH
Christian Louboutin really knows how to mix sweet and sexy withthese Lavendar stunners!
DAILY HEEL WATCH
Michael Kors is really getting chic!
Step it up a notch in these sleek sexy-ass synthetic heels.
A QUICKIE: CHICKEN PAELLA
DIFFICULTY LEVEL: OY!
*
Blame it on a long day. Blame it on a headache.
Sometimes, you're just NOT in the mood...
...To cook.
(What did you think I was talking about?!)
Well, fear not, my fellow fabulous foodies!
This chicken dish is all done on the stove top, is super-duper easy, and seems like you have been stewing this paella all day.
All you need is a pot, and a pan, and the ingredients below!
**
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 pound of chicken (I prefer tenders)
- Chorizo... or 2 chicken sausages -- I used pre-cooked smoked andouille chicken, which made this dish gumbo-ish
- 10 oz packet of frozen, cooked brown rice
- 2 cups chicken broth
- 1 can diced tomatoes
- 1 tablespoon of olive oil
- 1/2 cup of white wine
- salt, pepper, and paprika
Rub salt, pepper, and paprika on the chicken tenders.
On medium high, saute the chorizo/ chicken sausage until golden brown. Remove to a plate and add olive oil to the pan. Add the chicken and cook 4 minutes per side. Remove and add to plate.
In the pan, add the chopped onion and minced garlic. Cook until soft. Add the rice and coat.
Move this mixture to a pot sprayed with olive oil.
In the pan, add the 1/2 cup of white wine and boil, picking up all the juicy bits -- then add to pot.
In the pot, add the can of tomato chopped with juice, and the 2 cups of chicken broth.
Bring up to a simmer, and add the cooked meat.
Let it simmer for 15 minutes. Or all day.
DAILY HEEL WATCH
Marc Jacob's Technicolored Dream Heel
Marc steps it up with these sure-to-be summer staples!
KOGI CHIC -- THE ULTIMATE BRISKET TACO
DIFFICULTY LEVEL: OY VEY! *
The gourmet foods truck craze is alive and kicking in the city of Los Angeles.
You've got Umami burgers, Philly Cheese Steaks, too many to list, and of course, the mother of them all-- the Kogi truck.
Well, forget having to wait in line in your fabulous heels on Abbott Kinney next to the Brig.
You can make a delicious Kogi-style inspired beef brisket tacos (Kosher too!) with this recipe!
(After the Jump)
TREND WATCH - SPRING NUDES
We are going nude this season!
Wait-- don't strip. I mean nude HEELS.
Bring on the Beige with some Spring sandals!
Michael Kors ($645) LAMB ($399) DONNA KARAN ($744)
Find out which is which after the JUMP!
CONCEPT LA - Skin Graft
Skingraft's collection was my knock-out favorite.
I mean, look at the leather work! I need one of their jackets STAT.
Check out my interview with the designer, Jonny Cota:
CONCEPT LA - Jen Awad
Jen Awad's Fall Winter 2011 collection was futuristic Hollywood glam -- a mix of pearl and leather.
The show featured some booties and caged heels, and many looks were shown with a version of Dolce Vita's Mule (get them HERE at Bloomies)
HIP TIP : DON'T CRY OVER SPILT MILK
Companies from Kiehl's to Chanel all make milk-based facial cleansers.
Even Cleopatra used milk to keep her skin fresh as she ruled Egypt.
The lactic acid in milk de-puffs and lighten dark circles, and acts as a light exfoliant.
Why not use some right from your fridge?
**
- Milk
- Cotton balls
CONCEPT LA - Valerj Pobega
Valerj, an Italian transplant, has some fantastic clothes. Just look how gorgeous!
Every piece is designed, cut, sewn, and hand dyed by Valerj.
Here is our interview:
CIH: What's your favorite LA bar?
VP: Chateau Marmont
CIH: Do you have a favorite LA "hidden treasure"?
VP: The Hollywood Bowl. I'm not sure how hidden it is.
CIH: Favorite Meal?
VP: Lasagna and Pizza
CIH: Prosecco Mojito OR Grapefruit Margarita?
VP: BOTH.
CIH: What's your favorite shoe for Spring?
VP: I'm loving the Alexander Wang booties and Proenza Schouler heels.
Check out her website HERE.
CONCEPT LA - Fall / Winter 2011
Last night, I attended CONCEPT LA -- a fantastic event featuring local designers at the historic Springs Arts Tower downtown.
Will soon post all of my findings, pictures and interviews!
CHICKEN AND SUN DRIED TOMATOES
DIFFICULTY LEVEL: OY!*
After a long day of work, who wants to stand in the kitchen and make a fantastic meal for their man themselves?
I want the most fabulous, most decadent meal without the killer calories or effort.
The following dish uses simple seasonings and minimal ingredients for a kick-ass main course!
**
- Chicken (I prefer tenders)
- Can of Julienne Sliced Sun Dried Tomatoes (in olive oil)
- Salt and Pepper
- Garlic powder
- Red Pepper Flakes (optional)
In a pan on medium heat: spray your pan with olive oil, lightly season your chicken and the garlic powder, and cook for about 3 minutes per side. You want a nice browning on both sides of the chicken.
Add about a third of the can of sun dried tomatoes. Add the optional pepper flakes for a little heat. Mix together, allowing the flavors to merge for a few minutes.
How to Plate: This dish goes great with a nice greens salad, or for more substance, some mashed garlic potatoes.
DAILY HEEL WATCH
Clogs are the must-have shoe for Spring / Summer.
Get these woven ELIZABETH AND JAMES clogs HERE (at Zappos)
HEY WINTER: IT'S A WRAP (OF PROSCIUTTO)!
DIFFICULTY LEVEL: OY!*
It's the first week of Spring, and that can only mean one thing: Spring Cleaning.
The time of the year to clean out the old, bring in the new, and wrap up all of the incomplete tasks you've started in the new year.
I know, it's a real schlep, but who said life was easy?
Consider this dish as a present to yourself-- something easy. An easy appetizer for entertaining that is fresh, tasty, and fabulous.
The trifecta of what Cooking in Heels is all about.
(Did I mention gorgeous?)
**
- Prosciutto slices
- 2 cups of Arugula
- Handful of Parmesan
- Olive oil (I used a red pepper flake infused spicy olive oil)
The ingredients are simple enough, don't you think?
In a bowl, toss the arugula with olive oil and Parmesan (salt and pepper to taste).
Lay out your prosciutto, slice in half, and add a bit of the arugula mixture right in. Roll it up!
How to Plate: On a beautiful dish in a modern row.
Subscribe to:
Posts (Atom)