Let’s Dance!

Let’s Dance!

If a trip to NYC is in your future then you should head over to Brooklyn.  Not only has Brooklyn become a foodie and an overall hip destination but there’s a cool new exhibit that going on at the Brooklyn Museum.

The Brooklyn Museum has the David Bowie Is show running until July 15th.  It looks like a great exhibit.  The show has over 400 objects including original costumes, lyric sheets, original album art and photos.  It includes 60 custom- made costumes (including some wild Ziggy Stardust items).  So put on your red shoes and dance the blues!

This is the very last show of the exhibition that has been touring for the last couple of years and it’s broken attendance records worldwide.  Tickets are only $20 for the weekday and $25 for the weekends.  Enjoy!  xoxo

 

Photos by Brian Duffy, Frank W. Ockenfels 3 and Vogue.de

https://www.brooklynmuseum.org/exhibitions/davidbowieis

 

 

Steak Lovers Unite!

Steak Lovers Unite!

Who doesn’t love a great steak!  As we get older maybe we don’t eat as many steaks as we used to for a variety of reasons, but that doesn’t mean we can’t splurge sometimes.

Recently T & L published an article about the best steak houses in the country.  I’ve actually been to several of them but the others are certainly on my to-do list!  Everybody has steaks but GREAT steaks are hard to find.  Many on the list are iconic places that maybe you have visited or have heard of over the years.

The good news is that a couple of the steakhouses listed are pretty close to where I live.  Road trip! xoxo

Photos by Kelly Campbell, Starr Restaurants and Urban Farmer.

http://www.travelandleisure.com/slideshows/best-steakhouses-in-the-us#five-oclock-steakhouse

 

Spring Ready

Spring Ready

Spring is here!  Easter is here and Keeneland is just around the corner. My friend Linda emailed me the other day with a link to Katy Perry’s new line of shoes.  Have you seen them?  They are fabulous, so on-trend and very affordable!  Here’s some of my favorites.

 

  

And of course who wouldn’t like these!

                                            

 

Happy shopping.  Stay fabulous!  xoxox

 

This post contains affiliate links.

 

You’re Invited!

You’re Invited!

Today the invitation to the upcoming royal wedding was released.  I don’t know about you but I’m soooo excited.   I will have to set my alarm to watch all the preliminary coverage (wedding is 8am EST) but I’ll do it!  I can’t wait to see all the pomp and circumstance.  Here’s the invitation:

DY5kmyAW0AA8Qtr

Hopefully you can see it but the invitation also includes a dress code.  Ladies need to wear a dress with a day hat.  How fun! Check out a few of royal hats over the years.

You’ll be hearing more regarding plans for the wedding soon.  xoxo

 

Bourbon Thoughts

Bourbon Thoughts

Today I was doing one of my favorite things which is shopping at Costco.  I love walking around all the aisles and looking at all the items.  I never knew I needed so many items and gadgets!  Not to mention that it helps me get my steps in on my fitbit.

After my shopping I always visit the liquor store.  Did you know that Costco is the world’s leading wholesale buyer of wine?  The prices are great.

Today in addition to buying champagne and wine I was looking at all the spirits.  Costco has a good variety of bourbons.  They have the usual suspects, Woodford Reserve and Makers Mark, but they also have a good selection of select bourbons.  One of our new favorite bourbons is Rabbit Hole.  Not only is the packaging awesome but it’s a great bourbon for the value.  Read all about it below.

Home

However, the bourbon that caught my eye was the bourbon below.  It’s so exclusive I can’t even find anything about Lincoln Bourbon on the internet.  Be sure to check out the price tag.  At Costco!  Does anybody know this bourbon?

What’s your favorite bourbon? xoxo

Sweets for the Sweetie

Sweets for the Sweetie

The Chew made a cool recipe the other day that I wanted to share,  chocolate peppermint marshmallows.  Perfect in hot chocolate!  Super easy and super fun.  xoxo

Chocolate Peppermint Marshmallows
Clinton Kelly

| Servings: 12 | easy | 15 to 30 min.

Ingredients
Chocolate Peppermint Marshmallows
1 cup candy canes (unwrapped, finely crushed, about 22)
2 cups semi-sweet chocolate chips
3 tablespoons canola oil
12 jumbo marshmallows

Directions
Line a baking sheet with wax paper. Place the candy canes in a small baking dish.
Fill a saucepan with 1-inch of water and bring to a simmer.

Place a large glass bowl on top filled with chocolate chips. Be sure that the glass bowl does not touch the water. Allow the chocolate to melt, stirring until smooth. Add the canola oil and stir until smooth and combined. Remove from the heat.

Dip the marshmallows into the chocolate until covered on all sides. Remove from the chocolate and place in the crushed candy canes. Scoop the crushed candy canes over the marshmallow until completely covered. Shake to remove any excess candy cane pieces.

Remove the marshmallow to the prepared baking sheet and allow to set. Repeat with remaining marshmallows

Tip: This marshmallow perfectly pairs with a whiskey hot chocolate.

A Real Dog House

A Real Dog House

T  & L had an article the other day about a craft brewery that is opening in Columbus, Ohio.  Craft beer is really big these days in not only Lexington but all over the country.  There’s so many flavors and styles of craft beer, it’s very interesting.

BrewDog is a Scottish beer company located in Columbus, Ohio.  Columbus is a great city and it’s only a 2.5 hr. drive from Lexington.  BrewDog is opening a hotel this fall adjoining the brewery.  The DogHouse is set to open in September of this year.

The hotel looks really cool.  Each room has a beer tap of Punk IPA beer and also mini-bars stocked with beer in the shower.  If you love beer, this is the place for you!  The boutique hotel will have 50 rooms.  The DogHouse will even have a spa that uses products made from beer!

Read more about it here.  xoxo

https://www.brewdog.com/lowdown/blog/announcing-doghouse-columbus

DogHouseCBus_6

Bubbly Baking

Bubbly Baking

I came across the greatest recipe the other day!  I set my DRV to tape The Chew each day.  It’s not as good as when Mario Batali was a host, but I still really like it.  Clinton Kelly is awesome and always has something fun to contribute.  So when I saw this the other day and was so excited.  This will make the perfect birthday cake for me later this month! xoxo

Champagne Cake
Clinton Kelly

| Servings: 6 – 8 | easy | 45 to 60 min

Ingredients
Champagne Cake:
3 egg whites
1 and 1/3 cup cups champagne
1 (15.25-ounce) box white cake mix
1/3 cup vegetable oil

Champagne Buttercream Frosting:
2 sticks unsalted butter (softened)
4 and 1/2 cups confectioners’ sugar
2 teaspoons vanilla extract
6 tablespoons champagne

To Assemble:
silver dragees (to garnish)

Directions
For the Champagne Cake: Preheat the oven to 350ºF. Grease, two, 9-inch round cake pans with butter, line with parchment paper and dust with flour, tapping excess out.
In the bowl of a stand mixer fitted with the paddle attachment, add egg whites, champagne, cake mix, and oil. Mix on medium speed until fully combined, about 1-2 minutes.

Divide batter evenly between prepared cake pans. Transfer to oven and bake for 23-28 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from oven and allow to cool completely. Once cooled, trim the tops of the cakes using a serrated knife to make flat and even.

For the Champagne Buttercream Frosting: In the bowl of a stand mixer fitted with a whisk attachment, add butter and whip on medium speed, until smooth. With the mixer running on low, slowly add the confectioners’ sugar to the butter and increase speed to high. Add vanilla and champagne and mix until fully incorporated and the mixture is light and fluffy.

To Assemble: Place one of the cake rounds onto a cake stand or serving platter. Top with a layer of the champagne frosting, spreading evenly across the top and around the sides. Use the remaining frosting to ice the entire cake.

SPANX

Mighty Meatballs

Mighty Meatballs

Who doesn’t like spaghetti and meatballs?  The meatballs listed below are a little less traditional than the standard meatball that you may be used to.  By using chicken instead of  veal and sausage you can make the meatballs a lot healthier and still have delicious food.  Try them out and see for yourself.  Ciao bella!  xoxo

Step 1

In a food processor, pulse the sun-dried tomatoes, 1 garlic clove, half of the jalapeño, 1/2 teaspoon of salt and 1/8 teaspoon of pepper until finely chopped. Add the bread crumbs and pulse to combine. Transfer the mixture to a large bowl and stir in the chicken, egg and milk. Using lightly moistened hands, roll the mixture into 20 meatballs, a scant 1 1/2 tablespoons each. Dust the meatballs lightly with flour, tapping off any excess.

Step 2

Wipe out the food processor and add the remaining garlic clove and jalapeño half; pulse until chopped. Add the tomatoes and their juices and the oregano and process until smooth.

Step 3

In a 9-inch cast-iron skillet, heat the olive oil until shimmering. Add the meatballs and cook over moderate heat, turning, until golden but not quite cooked through, 5 to 6 minutes. Transfer to a plate. Add the tomato sauce to the skillet and simmer until slightly thickened, about 2 minutes. Return the meatballs to the skillet and simmer, turning, until just cooked through, about 2 minutes longer. Transfer to a bowl, sprinkle with the parsley and serve.

One Serving 290 calories, 10.4 gm total fat, 1.8 gm saturated fat, 16 gm carb.  Photo and recipe by Food and Wine Magazine.

Ciao Bella

Ciao Bella

I love spaghetti!  Any type, any sauce, I love it all.  Spaghetti Pomadoro is so delicious and so easy.  It’s a fast and easy family dinner for busy people.  Ciao Bella! xoxo

Spaghetti Pomodoro

1/4 cup olive oil (plus additional, to garnish)
1 small onion (peeled, finely diced
2 cloves garlic (peeled, minced)
1/4 teaspoon chili flakes (optional)
1 (28-ounce) can whole peeled tomatoes (hand crushed)
bundle fresh oregano
1 pound spaghetti
2 tablespoons unsalted butter (softened)
1/4 cup whole basil leaves (to garnish)
parmesan (to serve)
Kosher salt and freshly ground pepper (to taste)
butcher’s twine

Directions
Place a medium saute pan over medium heat and add olive oil. Add the onions, garlic, season with salt, and stir occasionally until the vegetables soften, about 8-10 minutes.

Add the chili flakes and tomatoes, and season with salt and pepper. Tie the oregano with butcher’s twine and add it to the sauce. Reduce to a simmer and cook on low heat for 30 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook 2 minutes less than package instructions. Remove the herb bundle from the sauce. Drain pasta and place in sauce. Toss pasta in sauce to coat using 1/4 cup to 1/2 cup reserved pasta water. Add butter, basil leaves and a drizzle of olive oil. Toss pasta until fully coated and glossy. Serve with freshly grated parmesan and a drizzle of olive oil.

Recipe and photo courtesy of The Chew.