It's Chele's last weekend Sunday in Buffalo, and wonderful Lori cooked made lunch for us. There were plenty of salad, wine and merry making at the dining table - including ways to fashion a yamaka :P
Ready to eat!
Husband looked sooo cute with a yamaka on.
For the camera...
Sporting our cartoon 'tattoos'!
Doesn't Chele look so 'angelic' ?! We are going to miss you so much!!
Chele blessing our meal...
We attended one of my colleague, Marie's wedding earlier this evening, the band was definitely rockin' and Marie looked so beautiful.
Created with flickrSLiDR.
My favorite Near East selection of couscous were on sale at Wegmans - so I loaded up, BIG TIME!
My dearest girlfriend Ween Nee, creator of all things splendid from Love-a-Cupcake was seeking inspiration for a current project which calls for designer shoes and handbags. This prompted my love for shoes and to share with Ween, and now with all of your my dream list of designer shoes to date.
Christian Louboutin Ivory Satin Peep ToeThis pair of Louboutin was a definite inspiration for my wedding dress. The tidy little pleats under the white satin rosette brought me to my Watters bridal gown, with gorgeous geometrical pleats in the front bodice and inverted pleats on the back. While it may have been inspiration to my dress, I wore something else on our wedding day. Thanks to Viv, she presented me with a custom made beaded satin shoes which I wore and they were so gorgeous!
Manolo Blahnik Something Blue Satin PumpThis pair of rich blue Manolos were inspiration for my bridal party's dress for our Penang wedding. The girls love it and Ween finally asked me on Facebook earlier, "Now why din we get the Manolo to match it!!??" To which I responded, "Err.. it was hard to get sizes??" :P
Alexander McQueen Peep Toe
Emilio Pucci Peep Toe
Christian Louboutin Crepe Satin Flower
Christian Louboutin Petal Sandal
Christian Louboutin Satin Anemone Black BowThis particular pair of Louboutin really speaks to me... mostly due to the fact that it's very similar in design to my wedding shoes from Viv. The ribbons/bows at the back of the shoes makes it so playful and cheeky yet so dreamy and sexy. They come in several colors... but my favorite and ultimate number one on my designer shoes list is the following pair of Louboutin...
Christian Louboutin Satin Anemone Brown BowThese are... t o d i e f o r !! Fellow shoe lovers would agree with me... husband on the other hand has already placed an embargo on retail shoe stores and myself :( Well.. at least I have these amazing pictures of them for eye candy and wishful thinking!
I know summer is over... but I am missing these yummy ricotta-filled fried zucchini flowers!!
I found the following recipe from food & style's blog and it appears to be the closest to what I deem to be the perfect fried zucchini flower recipe.
Pan-fried zucchini flowers
makes 16 to 20 flowers or 4 servings
For the batter:
1 cup unbleached white flour
1/2 teaspoon sea salt
3/4 cup warm water
1 large organic egg
For the stuffing:
1 large organic egg – lightly beaten
1 cup fresh ricotta cheese
1 shallot – finely chopped
3 tablespoons finely chopped garden herbs (Italian parsley, basil, oregano, thyme and sage)
1/2 teaspoon sea salt
freshly ground pepper to taste
16 large or 20 small fresh zucchini flowers
1/2 cup olive oil for pan-frying (or enough oil to cover the pan generously)
Step 1: For the batter – mix flour, salt and water in a large bowl. Set aside and let stand for 1 hour. Just before dipping the flowers into the batter whisk in the egg.
Step 2: For the stuffing – mix the egg, ricotta, shallot, herbs, salt and pepper until well blended and set aside.
Step 3: To stuff the flowers – make a slit lengthwise in each flower and remove the stamen. Using a dessert spoon, place a small amount of the stuffing at the base of each flower and twist the petals so that the stuffing is held safely inside the flower. Place on a baking sheet.
Step 4: Heat a large heavy-bottom skillet to high heat. Add the oil. When the oil is hot, dip each flower in the batter and add them to the pan. Sauté for 2 to 3 minutes until golden. Flip the flowers and continue to sauté for 1 to 2 minutes until golden. Repeat until all flowers have been used, reducing the heat to medium-high when the pan is very hot so the oil doesn’t burn.
Step 5: To serve, overlap 4 to 6 flowers in the center of each plate and serve immediately.
Cook’s note: The flowers must be served piping hot, they become soggy as they cool.
Recipe from © 2009 viviane bauquet farre – food & style NY LLC
Yesterday evening.... husband and I spent a wonderful evening of music with the amazing Lea Salonga LIVE on stage at UB's Center for the Arts.
When the tickets were first up for sale - I went straight to the ticket office and got the best seats in the house. We were in the orchestra third row from the stage.
She started the evening with an extremely moving I've Never Been In Love Before from Guys and Dolls. Everyone around me were sniffing and I know for a fact that my cheeks were wet from tears as well. She has the most beautiful voice ever!! I was pretty much an emotional wreck for a good part of the evening...another favorite moment was when she sang Two Words - a wedding present to her and her husband from two music composer friends of her. Another great moment of the evening was when she sang Orange Colored Sky - which I just could not help but sang-a-long to.
To reminisce, I first learned of Lea Salonga as the singing voice of Princess Jasmine from Disney's Aladdin like everyone else. The next year after that... she released her own self-titled album which I have until today, and I could just recall the days in high school where a bunch of us were just singing to all her songs in her album over recess, sports practice, in the school bus and on the way to choral singing competitions. And that same self-titled album CD of hers, I brought it along with me to her concert last night - met Lea Salonga, had her sign it and husband captured out moment together!
Meeting my favorite singer of all time, the wonderful Lea Salonga.
On our last trip to Canada, we came back with plenty of mooncakes - in time for the Mooncake Festival. Husband and I enjoyed our mooncakes (has to be white lotus paste and double yolks) with Pu-Erh tea :)
Putting together my paper lanterns...
Husband and I and our mini paper lanterns...
Here I am with my lit up lantern - those darn birthday candles are too big for my mini paper lanterns and this one almost ended up in smoke! Yikes!!
When the moon is out in full... the crabs come out to play and this is the best time to get them.
Chili crabs in a garlic, red chillies, ginger, tomatoes, onions based sauce topped with an egg for that flowery-egg-y sauce.
