Men Start Your Engines: Naima

Faithful follower of The Record Dish Naima is joining us in a fashion challenge this week and we're all extra excited about it.  Her fiancé will be choosing her outfits all week.  Since I elected not to leave the house Sunday, you'll have to decide which guy picked the best outfit between Adei & Naima for the day!  So here's Naima with Day 1!

I honestly would have been content to sit around in my pajamas all day (no, really), but after reading Adei's blog post this morning, I called BL into action. He disappeared into our closet for about 15 minutes, emerged on 2 different occasions to get some shoes from our spare closet, muttered about how hard this was (already??!! This is only the first day!!) and finally came out with this outfit. I had just worn these shorts on Saturday, but since I RARELY wear shorts (pretty much never ever never), I guess he felt the need to see them again. What can I say, the man wants what he wants! 

Shirt: The Limited
Shorts: Old Navy
Necklace: Forever 21
Shoes: Nine West

Men, Start Your Engines!

I saw this challenge on Yahoo and thought this would be too awesome to do! I actually dared two of my friends to do it but then I was invited by THEM to do it!

For seven days, Jameil, guest blogger and bride-to-be Nima, and I will be letting the men in our lives dress us. Jameil has fellow blogger/BF Rashan dressing her, Nima has her fiance, BL picking her outfits and I have my Dad (furthermore known as Ricardo) dressing me. Jesus, be a Qweer Eye for the Str8 Guy!

When I told Cardo about the challenge, this man was too excited! He said, "Ok! Line up your dresses, skirts, and pants!" Wow, I wasn't expecting such fervor! Then on either Friday or Saturday, he was up and said, "Okay, let me pick your clothes." I definitely burst his bubble when I told him the challenge didn't start till Sunday. LOL

So Sunday is here and this man found himself in my closet before 7am looking for a dress. Since I was kinda up, I asked, "what are you looking for?" "Your yellow dress. The one you wore to Steph's graduation. That's what you're going to wear to church today." "Well, I was kinda hoping you would save that dress for school tomorrow, I have the kindergarten award assem- "No, you're wearing pants tomorrow. Here it is, yeah. You are so pretty in yellow!"

*blushing* Aww, shucks, Daddy.

He leaves for work and I realize he didn't pick out my shoes. I send him a text.
"Pops, what shoe should I wear with the yellow dress? Can I wear a headband?"
"The same shoe you wore to graduation and no. No headband. No."

Damn, lil, hating on my headband. He's not the first person to do that either, Drew can't stand headbands... haters.

So here we are with my pics of my outfit picked by my Poppa Diddy Pop!

Dress: cotton, A-line, Calvin Klein

Shoes: tweed, peep toe d'orsay pump, Steve Madden

2011, Recipes 39-41: Cod with Italian Crumb Topping, Sauteed Kale & Garlic Mashed Potatoes

Cod with Italian Crumb Topping
Recipe courtesy of Allrecipes.com

• 1/4 cup fine dry bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon cornmeal
• 1 teaspoon olive oil
• 1/2 teaspoon Italian seasoning
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 4 (3 ounce) fillets cod fillets
• 1 egg white, lightly beaten

1. Preheat oven to 450 degrees F (230 degrees C).
2. In a small shallow bowl, stir together the bread crumbs, cheese, cornmeal, oil, italian seasoning, garlic powder and pepper; set aside.
3. Coat the rack of a broiling pan with cooking spray. Place the cod on the rack, folding under any thin edges of the filets. Brush with the egg white, then spoon the crumb mixture evenly on top.
4. Bake in a preheated oven for 10 to 12 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through. 

 Results: Yummy!  Rashan called this "restaurant quality."  Yes he did! Extra delicious! I'd add some salt to this, though.  It can use a smidge even with the parmesan.

 

Sauteed Kale

Recipe courtesy of Bobby Flay

• 1 1/2 pounds young kale, stems and leaves coarsely chopped
• 3 tablespoons olive oil
• 2 cloves garlic, finely sliced
• 1/2 cup vegetable stock or water
• Salt and pepper
• 2 tablespoons red wine vinegar

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Results: I don't think the high heat was the right decision even.  It tasted burnt and not delicious.  Everyone else loved it so maybe I need to try it again.  We'll have to see.

Garlic Mashed Potatoes

Recipe courtesy of Ellie Krieger

• 1 1/4 pounds Yukon gold potatoes, unpeeled and cut into 1-inch pieces
• 4 large cloves garlic, peeled and quartered
• 1/2 cup low-sodium chicken broth
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Place the potatoes and garlic in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 to 15 minutes. Warm the chicken broth in a small pot on the stove or in a glass container in the microwave.

Remove the steamer basket and drain the water from the large pot. Transfer the potatoes and garlic to the pot, add the oil, salt, pepper, and broth and mash until smooth.

Results: Yum! I actually have never made mashed potatoes without dairy of any kind. I'm kind of shocked it can taste delicious!  But delighted!  Yay!!

2011, Recipe 38: Pumpkin Bars

Recipe courtesy of Italian Dessert Recipes

• 1 cup of white sugar
•  2/3 cup of brown sugar
•  1 can of pumpkin
•  1/2 cup of oil
•  1/2 cup of butter
•  3 eggs
•  2 cups of flour
•  1 teaspoon baking soda
•  2 teaspoons baking powder
•  1/4 teaspoon anise (powdered)
•  1 1/2 teaspoon cinnamon
•  1/4 teaspoon allspice 

Frosting Ingredients:

•  1 stick of butter
•  8 ounces of ricotta (see substitution ideas below)
•  2 tsp vanilla
•  2 cups of powdered sugar

Preheat the oven to 350 degrees.
Combine sugars, oil, pumpkin.
Add eggs one at a time and beat.
Make a well in the middle of the mixture.
Sift the dry ingredients into the well.
Blend all ingredients.
Spread into a greased 9x11 pan.
Bake for 30 minutes.
Let the pumpkin bars cool and then frost with the ricotta cheese frosting.
For frosting mix all ingredients together.

Results: Ya'll... these bars right here? MOIST! DELICIOUS!!!  I had to give them away to keep me and Rashan from devouring the entire pan.  LOL  I halved the amount of frosting and there was enough to leave some unfrosted.  The unfrosted bars were just as delicious.  Rashan actually liked those better so if you don't feel like buying the ingredients you don't have, just skip the frosting.  Oh yeah, I had self-rising flour so I skipped the baking powder.  I also added 1/8 tsp. of ground ginger.  I'd add nutmeg to these in a minute, too.

2011, Bonus Recipe 3: Salsa Verde Mexican Lasagna

    •    2 tablespoons extra-virgin olive oil
    •    1 pound ground turkey
    •    2 tablespoons chili powder
    •    2 teaspoons ground cumin
    •    1/2 red onion, chopped
    •    1 1/2 cups tomatillo salsa
    •    1 cup frozen corn kernels
    •    Salt
    •    4 (8 inch) spinach flour tortillas
    •    2 cups shredded cheddar or shredded pepper jack
    •    2 scallions, finely chopped

Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add turkey and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add salsa verde. Add corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and corn, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.


Results: DELICIOUS!!  I've made this several times over the last 7 years and it's always great.  I just switched some of the ingredients this time with all the changes listed above.  The original recipe is courtesy of Rachael Ray.

Fashion Challenge

I can't seem to get myself motivated to do really interesting things with my wardrobe unless there's some sort of group challenge/outing/activity.  I know that's ridiculous but I yam what I yam.  It's kind of bad that I'm doing this in the summer when I leave the house rather infrequently but we'll make it work. 

I found a 50 Theme Fashion Challenge on polyvore.com.  Now I know that's way too much for me so I think I'll take it down to 30.  Much more tangible, yes?  Si.  I've narrowed it down but I need your help getting rid of the rest.  Which ones shouldn't I do?  The idea is that these are vague enough that we'll all have some very different takes on the theme and that some of these are out of our comfort zones and will require us to stretch.  I'll post my outfits every Wednesday.

1. Stripes
2. Polka Dots
3. Hot
4. Runway
5. Centered around a hat
6. Stereotypical
7. Funky
8. Futuristic
9. Glittery
10. Preppy
11. Sportswear
12. Ruffles
13. Light
14. Dark
15. Animal
16. Natural
17. Go Green!
18. Royal
19. Eyes
20. Winter in the summer
21. Military Inspired
22. Plaid
23. Travel
24. Tribal
25. Cowboy
26. Monochrome
27. Trench coat
28. Sunshine
29. Nail polish
30. Lose yourself
31. Vest
32. Children's outfit
33. Grunge
34. Killer heels

Who else is down for the challenge????

Everybody, Everywhere: Florals

It's floral day!!!  I had a doctor's appointment to get my ankle checked today so I decided to get all fancy and I came out with an ankle brace and nearly clean bill of health!  YIPPEE!!!!

 Every time I wear this blazer, someone at least 15 years older than me tells me how cute it is.  LOL. It almost makes me want to give it away...

 Do I know how to murder a theme or what???

Thank my boyfriend for the ridiculous faces.  He was intentionally irking me!

Scarf: Etsy-ed

Tank: Express

Blazer: American Eagle

Skirt: Target

Shoes: Gap

EBEW: Maxi Dress

Y'all would not believe the series of ridiculous events that ended with me not posting the April Everybody, Everywear until today... May... less than a week before next week's florals... lol.  Don't get me started on the number of outfits I've photographed and not posted.  I've gotta get my life together.  Everyone, that's your notice to wear florals and blog about it/photograph it on Tuesday!!! 

Anyway, Adei von K gave me this dress for Christmas (custom made in Ghana) and it's finally warm enough to wear it!!!  (Kinda) I decided to take it in a slightly unexpected for me direction by pairing it with this shirt.

 Yes I was spinning in circles like a little kid and swirling my skirt! LOL

Scarf: Had so long I'm not sure... American Eagle?

Shirt: Express (YEARS ago-- at least 5)

Dress: Gift from Ghana

Shoes: Gap

I think the coolest thing about this outfit is that I feel in love with two pieces I've had more than 5 years and not worn in at least 2.  Fashion challenges always push me to do new things with my wardrobe.  Who has an idea for another one that lasts at least a week????

P.S. Someone told me I looked "festive" in this outfit and I didn't even know how to respond.  Festive?????????  I stuttered and said, "Uhh... thanks!" with a "WHAT???" thought bubble floating above.

2011, Bonus Recipe 2: Baked Garlic Lime Rockfish

• 2 filets of rockfish (use any fish you want)
• celery salt
• pepper
• paprika
• juice of one lime
• 2 tbsp. olive oil
• one green onion, sliced, both green and white parts
• 2 garlic cloves, minced

Preheat oven to 375 degrees.  Rinse and pat fish dry.  Sprinkle well with salt, pepper and paprika.  You should be able to see the seasonings on the fish.  Place in oven-proof dish.  Drizzle with olive oil and lime juice.  Sprinkle with green onion and garlic.  Bake for 30 minutes or until fish flakes at the touch of a fork.

Results: Mmmmm.  I feel like I've eaten a version of this or at least seen a similar recipe many times.  It just usually calls for lemon juice and I prefer lime.  My life would've been so much better if I'd discovered Mexican food as a child.  LOL  I still don't like the texture of rockfish.  But the flavors were all there.  This is definitely one of those quick & easy entrees.

2011, Recipes 36 & 37: Pan Fried Rockfish with Green Onions and Spinach Ricotta Pasta Sauce

Pan Fried Rockfish
Recipe courtesy of Petit Chef

2 Rockfish fillets (11 to 12-ounce)
All purpose flour
1 tablespoon olive oil
3 green onions, chopped
1/2 cup dry white wine
1 tablespoon butter

1. Lay out each Rockfish filletlike a book. Sprinkle generously with salt and pepper. Dust Rockfish with flour and shake off excess.
2. Heat 1/2 tablespoon olive oil in heavy large skillet over medium-high heat. Add 1 Rockfish fillet and sauté until coating is crisp and Rockfish is just opaque in center about 2 minutes per side.
3. Transfer Rockfish fillet to plate and tent with foil to keep warm. Repeat with remaining 1/2 tablespoon oil and Rockfish fillet.
4. Wipe out skillet with paper towels. Set aside 2 tablespoons green onions. Add remaining green onions, wine and butter to same skillet. Simmer over medium heat until mixture is almost reduced to glaze, stirring occasionally, about 3 minutes. Spoon sauce over Rockfish fillets.
   Sprinkle Rockfish with reserved 2 tablespoons green onions and serve.

Results: NOT GOOD.  I didn't enjoy this in the least.  Neither did Rashan.  Not enough flavor.  The sauce was pretty good but the fish itself tasted like nothing.  Also I'm not sure rockfish is for me.  Very strange inflexible texture.  That's ignoring the fact that it broke apart so unattractively.

Spinach Ricotta Pasta Sauce
Recipe courtesy of Kraft

• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 Tbsp. oil
• 1-1/2 cups ricotta cheese
• 1 cup milk
• 2/3 cup grated parmesan cheese
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
• 3 plum tomatoes, chopped (I subbed diced fire-roasted canned tomatoes)
• 1/8 tsp. pepper

Cook and stir onions and garlic in hot oil in large saucepan on medium-high heat until tender.
Add ricotta cheese, milk and Parmesan cheese; mix well. Cook 2 minutes, stirring occasionally.
Add spinach; mix well. Reduce heat to medium-low; cook until heated through, stirring occasionally. Stir in tomatoes and pepper.
Toss with hot cooked fettuccine or your favorite pasta.  

Results:  Again... not delicious.  What is up with recipes that don't tell you to season throughout?  This recipe sounds like the makings of something great.  It so wasn't.  Again, flavorless.  First full meal bomb in years.