Hey-yo! When I got back from an impromptu slash informal interview I took these pics. Nothing to snazzy or formal though. I wore what's below with the jacket on top. The top was a thrifted and VERY tent like housecoat. Originally, I was attempting to make it into a jumpsuit. Yeah, I think jumpsuits are in sewing #102 cause I was having some technical difficulties. I have enough jumpsuits anyway and that sure woulda been a lot of plaid. Anybody see any plaid jumpsuits out there though be sure to link them here so I can critique them and consider them for purchase. I think my inner gaudiness is making me want to overdose on plaid.
What it was originally. It was bigger that it looks here.
Trying it on for the Interview minus the pants I was going to wear.
How it looked without the jacket
Another day I tried it out with a belt to see how it looked untucked with some jeggin pant thingies.
Absolutely love plaidedness on the jacket.
Booties worn under the slacks. Nobody could tell I got funky style with it under my pants at the interview. I had fun wearing them.
Top: thrifted and reworkedJacket: Kenneth Cole
Jeans: Gap
Booties: Naughty Monkey
Earrings: Charlotte Russe
Was watching Primal Grill the other day. LOVE that show. I think he cooks mostly meat but focuses on dishes that are "culturally inspired?". I have to be honest, I like when he does those dishes the most cause they are either well seasoned or so well strategically smoked you dont need any seasoning. All I know is he threw down on some lobster one week and he's been my friend in my head ever since. Haven't tried this recipe yet but I so want to:
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| Source: The Barbecue Bible by Steven Raichlen (Workman Publishing, 2008)
Method: Direct grilling
Serves: 4
Advance Preparation: None
4 lobster tails (8 to 9 ounces each), thawed if frozen, or 4 live Maine
lobsters (1-1/4 to 1-1/2 pounds)
8 tablespoons (1 stick) butter
2 tablespoons chopped fresh mint or 1-1/2 teaspoons dried
1 tablespoon minced fresh ginger
1 clove garlic, minced
1 teaspoon grated lime zest
3 tablespoons Asian fish sauce or soy sauce
2 tablespoons fresh lime juice
Salt and freshly ground black pepper, to taste
Preheat the grill to high.
If using lobster tails, cut them in half lengthwise with kitchen scissors or a sharp, heavy knife; use a fork to remove the intestinal vein running the length of the tail. If using live lobsters, kill each by inserting a sharp knife in the back of the head between the eyes; this will dispatch them instantly. (Alternatively, bring 8 quarts of water to a boil in a large pot with a lid. Add the lobsters, cover the pot tightly, and boil for 2 minutes. Using tongs, transfer the lobsters to a platter and let cool. Then cut in half and grill as directed.)
Cut the lobsters in half lengthwise and remove the vein and the papery gray sac from the head. Break off the claws and crack with a nutcracker. Set the lobsters or tails aside while you prepare the ginger-mint butter.
Melt the butter in a small, heavy saucepan over low heat. Add the mint, ginger, garlic, and lime zest and increase the heat to medium. Cook until the mixture is fragrant, but not brown, about 3 minutes. Stir in the fish sauce and lime juice and bring to a boil; then remove from the heat.
Brush the cut sides of the lobster tails or lobsters with the ginger-mint butter and sprinkle with salt and pepper.
When ready to cook, oil the grill grate. Arrange the lobster halves or tails and claws (if any) cut sides down on the hot grate and grill for 6 to 8 minutes. Turn, using tongs, and grill on the shell sides until the flesh is firm and white, 6 to 8 minutes more, brushing generously several times with the butter as the lobsters cook.
Transfer the lobsters to serving plates or a platter and pour any remaining butter over them. Serve immediately. |
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