Now that the new year is approaching and the Holidays are (finally) over, I am greatly looking forward to jumping back on the healthy food bandwagon. Not that I have the money to spare for ridiculous things like a Burberry Burger… but all of these designer foods are making junk food look awwwfully tempting.
“In an effort to provoke the thoughts and imagination of consumers, The Cool Hunter (blog) is launching Access Agency, a project created to help raise the hip factor of already existing brands. First up to the plate, McDonald’s– which TCH transformed into“McFancy”, an “upmarket temporary McDonald’s store that launches at Fashion Weeks across the world.” McFancy is part art installation, gathering spot, and of course, a restaurant that offers a traditional McDonald’s menu but packaged in a way that makes a playful yet stylish nod to the lifestyle of the highly desirable, influential consumers that attend Fashion Weeks. And let’s be honest here, who wouldn’t want some branded fast food between all that fashion chaos? Burberry burgers, Gucci fries, and Paul Smith ice cream, anyone?” –designrunway.ca
Photo via designrunway.ca
Photo via trendhunter.com
And you can wash all of that McFancy food down with Karl Lager… I mean a Diet Coke? Ha. Of course it’s diet.
Photo via perfectly-polished-nails.com
If you have more of a sweet-tooth than a savory one… you can eat these amazingly adorable cupcakes and then kick yourself with your own Louboutins for eating six in a row standing in the middle of your kitchen. And if you are going to go ahead and hate yourself for being bad… be REAL bad, and wash those cupcakes down with some Chanel champagne. No big deal.
Photo via buzzfeed.com
Photo via sipchatchow.com
I am not the biggest fan visually of this box of Gucci Loops. I just really wanted to use the words “Gucci loops” in a sentence.
*giggle*
Photos via blog.thaeger.com
Why did I not see this BEFORE Christmas?
Alexander McQueen scotch?!
Absolutely and completely bad ass.
Photo via sipchatchow.com
This cake is absolutely beautiful. I believe come Springtime, I just may roll up my sleeves and try to whip up something similar. A Stella McCartney cake…. seriously though, who would have thought?
Photos via carolinascouture.blogspot.com
Story originally by Refinery29.com then Kate
It has now been about two months since I started getting my vegetables at the CSA, and I have made some great dinners. Sometimes I get TOO many vegetables, so I trade for eggs with my best friend who has a chicken coop in her backyard. I think trading a bunch of radishes and beets for 12 eggs is pretty reasonable.
Sometimes when I am at work is when I start thinking about what I am going to do with all those veggies. Below is one of my “recipe” sheets. You can see I run a pretty tight ship in my kitchen…. Honestly, I think I got this home, laughed and once again realized I would never, ever have a cooking show.
While I was washing the kale, I sauteed the meat (left over from a friend’s party… and I hate to waste!). I removed it, then added the garlic & onions and cooked until almost cooked through. I added the cannellini beans right before I threw in the kale, which doesn’t take very long to wilt down. I added a few splashes of water as everything cooked together.
It was phenomenal.
One week, I was feeling the need to have something particularly “evil” for dinner (read: cheese is involved, and the calorie count isn’t the smallest). This squash and onion dish is something I grew up on… and because I felt I needed some comfort food, I added a little twist on the end.
I sliced the squash and onion, then layered in a sautee pan…. very thin slices of butter, squash, onion, salt & pepper, repeat. Then I just cover with a lid and keep it on simmer/low for about…. Um… I have no idea. 30-ish minutes? Just watch it until everything is cooked together. You’ll know (I hope).
Then, I threw it in a baking dish, covered with organic cheese and found some bread crumbs & garlic flavored croutons and sprinkled on top. I baked it in the oven for about 15-20 minutes… I think. I just looked for the cheese to be melted through and the top to be browning a bit.
I also made biscuits and pulled out my favorite orange blossom honey, as well as my marinating cucumbers. It was absolutely a great meal on a cold night and while it may not have been the most fattening or “evil” thing, it was exactly what my taste buds were craving.
Fried green tomatoes are hands down in my top five favorite foods.
The ingredients are simple: bread crumbs, eggs (I used the ones from my chicken friend), and sliced green tomatoes. I usually like to just open my spice cabinet and throw a whole mess of stuff in with the bread crumbs to give them some extra flavor. You can do what you like.
I dipped the tomatoes in the egg, then in the bread crumbs, being sure to use my fingers to pack on the coating. I then just “fry” in olive oil and a teeny tiny bit of butter until golden on each side. I then let sit on a plate for about 4 – 5 minutes to cool down ever so slightly… and dig in. I usually eat two just standing over them on the counter.
These were the best fried green tomatoes I have made to date.
Story and photos by Kate
Photo courtesy of creolecarolina.com
What: Carolina Creole Food Truck
Where: Charleston, South Carolina
Website: www.creolecarolina.com
Where will they be next? Check out their SCHEDULE <–you can click on this
Food Trucks are all the rage right now, but there is one in particular you have GOT to try…. seriously… right now. Jeff and Leah of Carolina Creole Food Truck are serving up some of the finest cuisine from the Louisiana Bayou that Charleston has ever seen – shrimp po’boys on authentic french bread, spicy jambalaya, and hot beignets with lots of powdered sugar! Catch up with Carolina Creole on Facebook or Twitter and you can find out where they will be next.
When I first heard about the Carolina Creole food truck I made it a priority of mine to stop by the second I got a chance. The sound of a good fried seafood sandwich and powdered sugar beignets made my mouth water. Over the past couple of years I have acquired a good amount of friends from New Orleans. Since then I have been in love with the city and even more with it’s cuisine. This amazing truck packs a lot of Louisiana punch, and Jeff and Leah have brought some of the best dishes from the bayou right to your neighborhood – so go, find, and enjoy!
Photo courtesy of creolecarolina.com
Story and the rest of photos by Chloe
This fall I have decided to make a change: I will be a more sustainable eater, eat more local, and give up meat again (unless I know exactly where the meat is from). I recently signed up for a local CSA harvest and have been enjoying the last two weeks immensely. The vegetable bin is always full and if there is one change that is never bad, it’s eating more veggies. My birthday was the last “hoorah” meat wise, and believe you me… I had my fill of meat and cheese.
So, I have decided to share my veggie adventures with you. But please remember – I have no idea what I am doing. I rarely follow cookbooks or explicit directions – I merely get ideas from things I’ve seen or read or heard and kind of make it up as I go along. Hey… I said these were veggie adventures after all. Maybe you will enjoy it and be inspired to add more color onto your plate. Or perhaps you will just laugh, and that’s okay too.
This week: Cucumbers and Carrots
One of my favorite snacks of all time is cucumbers in vinegar. I usually always have a container or jar of them in the refrigerator, and I am a huge sucker for sour.
Wash and pat dry the cucumbers, then slice. You can slice them thick or thin – whichever you prefer. Then layer them inside a jar or plastic container. Cover with vinegar (you can use apple cider or white vinegar… I usually mix both), and mix in ingredients you might like. I throw in garlic, red pepper flakes, a bit of kosher salt, and a dash of sugar. You can even just do cucumbers in plain vinegar. Some people trim the skins off. These are your cucumbers man, and it’s all about free will… so go crazy! Or not.
Put the lid on (tight). Shake it all around. Now you have a delicious treat in your refrigerator.
On to carrots….
Carrots are very bizarre looking – just wanted to throw that out there. Clean them, trim them, and cut them up. Again, how thick or thin is up to you.
I coated in EVOO, kosher salt and a bit of pepper on a roasting pan.
The oven was somewhere around 375 to 400… and I believe I cooked them somewhere between 35 – 40 minutes (read: I will never have my own cooking show). Just check on them every once in a while until they are the exact amount of “soft” as you like. I think you can figure it out.
So delicious.
I was going to show corn as well… but then I forgot that I was writing a post about it, grilled it, and ate it.
I love my new veggie bin – so stay tuned!
Story and photos by Kate
