My Fashion Muses

Posted on March 10, 2009 by Gretchen

When I’m feeling uninspired or fashionally challenged, I look to these ladies for inspiration.

Ashley Olsen has a style all her own. Which isn’t easy to achieve when you’ve been blessed with your very own doppelganger. Casual, cool and confident, she always leaves me wanting more.

Ashley Olsen

Kate Lanphear is the uber chic Senior Style Editor for US Elle. Her looks often include lots of black and/or neutrals. Her clothes are impecably tailored and she knows how to put together one hell of an emsemble. No one’s questioning how Kate got her job!

Kate Lanphear

Leighton Meester’s style exudes sex appeal but in a flirty, girly sort of way. She often reminds me of an old movie star. She has that whole understated glamour thing down pat.

Pan Seared Pork Chops with Chimichurri

Posted on March 9, 2009 by Gretchen

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Chimichurri is a traditional Argentinian marinade/sauce that is usually paired with steak but this herbacious sauce is a wonderful accompaniment to pork as well.

For Porkchops

4 boneless pork chops about 1 inch in thickness
1 tbs grapeseed oil (you can substitute olive oil here or any oil with a high smoke point – meaning it will not burn)
1/2 tsp salt
1/4 tsp pepper

Preheat your oven to 400 and get an oven safe skillet going over medium – high heat. Season your pork chops with salt and pepper. Once the pan is hot, add in your oil and chops and allow to sear for 2 mins without moving them around. Flip and cook the other side 1 minute. Place the pan in the oven and cook an additional 5- 8 minutes depending on the thickness of your chops. Internal temperature for pork should be 160. You can take it out at about 150 though as it will continue to carry over. Let the meat rest before slicing to allow the juices to redistribute.

For Chimichurri

1/2 cup olive oil
fresh flat leaf parsley (about 1 cup loose and unchopped)
fresh cilantro (about 1/2 cup loose and unchopped)
fresh basil (about 1/2 cup loose and unchopped)
bunch of fresh mint (about 1/2 cup loose and unchopped)
3 cloves of garlic, minced
3 tbs red wine vinegar
1/4 tsp red pepper flakes
1/2 tsp oregano
salt and pepper

To make the chimichurri, add parsley, cilantro, basil, mint, oregano, 1/2 salt, 1/4 pepper, red pepper flakes and garlic to food processor. Pulse to combine. Add red wine vinegar and turn food processor on. While food processor is running, stream in your olive oil through the top opening. Mixture will loosen up quite a bit. Taste and add more salt and pepper if desired.

To serve, slice your pork on a bias and serve with a generous spoonful of the chimichurri. Pair with a side salad like our Italian Spinach Salad and enjoy!

Mark and Estel

Posted on March 6, 2009 by Gretchen

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A bird? A plain old boring t-shirt? Why no, it’s Mark and Estel!

These guys are like the superheros of the world of t-shirts.

Together they battle against the evil, ho hum t-shirts of the past and use their creative forces to consistently bang out the most unique and well constucted masterpieces!

I am a long time fan and member* of these guys and I honestly can’t imagine a life without them. I am 100% a jeans and t-shirt girl and can never have enough of either.

Each Mark and Estel piece is hand made and made to order so the process can take up to 10 weeks. Good things come to those who wait though! Their shirts are made to look and feel like that perfect old t-shirt that took you years to acheive the perfect softness.

Launced in LA in 2004, they were quickly noticed by fashionista Mary Kate Olsen and she was seen sporting their tops all over town. They started with some great neutrals and have since expanded into an array of vivid styles and colors.

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Mark and Estel, you’re my heroes!

*Becoming a member is a great incentive because for only $9.99 a month, you automatically receive 50% off all of their merchandise!

http://www.markandestel.com/

Bronx, R.I.P

Posted on March 5, 2009 by Gretchen

bronx

Ladies and Gentlemen, we are gathered here today to celebrate the life of “Bronx” from Mac Cosmetics, my favorite lipstick of all time.

I’ve been wearing it day in and day out for 10 years now. It is the perfect neutral shade of taupe that goes so well with my skin tone whether I’m sportin’ a tan or channeling that friendly ghost, Casper. So when I first heard they were discontinuing it, my heart sunk.

What was I to do? After several panic stricken Google searches, I came across Three Custom Color. The Dr. Frankenstein re-animators of dead cosmetics!

These guys are scientific geniuses! I sent them that sad little glop of lipstick that’d been clinging to the very bottom of my last tube and 2 weeks later, I received my order. I have to admit, I was a little skeptical but the first time I put it on, any trace of skeptism went out the window!

Founded by Trae Bodge, Scott Catto and Chad Hayduk. With more than 30 years combined experience in the world of beauty, overflowing with ideas and armed with two years of personal savings, they launched Three Custom Color Specialists from Scott and Chad’s apartment in Hell’s Kitchen, NYC in 1997. They started very small and over the years their client base grew steadily along with them. These days they have their own store on 5th Avenue. That’s quite a feat!

With Three Custom Color, your options are limitless. They allow you to choose your texture (i.e. matte, gloss) and add special effects such as shimmer. If you’re feeling creative, you can even invent your own color. You don’t have to stop at lipstick either. Eyeshadow, powder, concealer, you name it, Three Custom Color can do it. Been coveting your bff’s wall paper but think it would look better on your eyes than in your hallway? Send them a swatch and they’ll create it. Everything gets stored in their archives too so reordering is a breeze.

http://threecustom.com/home.php?cat=253

UPDATE: Three Custom gave us a little shout out on their blogspot! Keep rocking guys!

Greek Falafel Fusion Salad

Posted on March 4, 2009 by Gretchen

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Falafel is a traditional Middle Eastern dish made up of ground chickpeas and spices and Tzatziki is a Greek sauce made from yogurt and fresh herbs. The combination of falafel patties fried up over greens and topped with the yummy tzatziki sauce makes for one hearty meal. Best of all? With this dish you get to travel to two exotic countries without ever leaving your kitchen!

Ingredients for Salad:

1 package of falafel mix (we like Telma brand)
water for mix (see instructions on box)
1/4 slivered almonds, toasted
1 bag of baby spinach
1/4 cup pitted kalamata olives
olive oil for drizzling
salt and pepper
goat cheese crumbles

Ingredients for Tzatziki:

1 seedless cucumber, chopped
1 clove garlic, minced
1/4 cup plain, non-fat yogurt
1/4 cup sour cream
1/4 tsp salt 1/4 tsp pepper
1/4 tsp oregano
handful of fresh mint
handful of fresh flat leaf parsley, chopped
juice of half a lemon

Ingredients for Dressing:

1 small shallot, minced
1/2 cup extra virgin olive oil
2 tbs red wine vinegar
pinch of red pepper flakes
salt and pepper
juice of 1/2 lemon
pinch of coriander
pinch of cumin

Directions:

For tzatziki, simply combine all ingredients in a bowl and set aside. Letting the mixture sit, allows the flavors to marry. This can be made up to a day in advance, just make sure and stir before serving.
Prepare your falafel mix according to package instructions. (Super easy!)
Fry up your falafel patties according to package directions and set aside on a paper towel to absorb any excess oil.
To assemble your salad, place your spinach in a bowl with your kalamatas, falafel patties and top with your tzatziki mixture. Drizzle you dressing over it and top with toasted almonds.

Tips:

Falafel mix can be found in your International foods aisle.
To toast your almonds, place in a small pan over low-medium heat, stirring occasionally until they begin to brown slightly. Keep and eye on them, they burn easily.

House of Harlow 1960

Posted on March 3, 2009 by Gretchen

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A lot of celebs think that just because they’re famous and have their names to back them, they can do anything. Like Jennifer Love Hewitt putting out an album for example….

Nicole Richie has managed to successfully make the crossover into the world of fashion though with her line of 60′s inspired jewelry named after her adorable daughter, Harlow. Launched exclusively for the Kitson store in LA, the line has been so popular from day one that they’ve had trouble keeping the styles in stock! The line starts at a mere $12 with the most expensive piece being $125. There really is something for everyone too. Whether you’re into silver or gold, skinny bangles or bold cuffs, if you like your rings to make a statement or prefer a more modest band, you’re bound to find something you’ll love. Word on the street is sunglasses are next up on the list for Nicole!

Loving this ring right now! Got it last week and can’t stop wearing it!

If you live in LA, you’re in luck! On Saturday, March 7th, Kitson will be hosting a special meet and greet with Nicole herself! Arrive early though as only 100 tickets will be sold. To get front of the line access, you must purchase at least $75 worth of HoH merchandise — not that it’d be hard to do since the whole line kicks ass! Good luck and happy shopping!

www.shopkitson.com

Mushroom Fish Bake with a Zucchini Gratin

Posted on March 2, 2009 by Gretchen

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We always stock up on frozen fish fillets when me make our monthly BJ’s runs and I’m always looking for new ways to prepare it. Baked fish can be a bit on the bland side but the addition of mushrooms, onions and Italian dressing really liven it up!

Ingredients for Mushroom Fish:

4 tilapia fillets, frozen (feel free to substitute any flaky white fish here)
1 pack of baby bellas, sliced
1/2 white onion, sliced
3 tbs zesty Italian dressing

Ingredients for Zucchini Gratin:

1 pack baby zucchini, halved lengthwise (you could also use large zucchini, sliced thin)
1/2 cup part skim ricotta cheese
salt and pepper
1/4 cup julienned sun dried tomatoes in herb oil
1/2 cup reduced fat, Italian four cheese blend
handful of fresh basil, chopped

Directions for Mushroom Fish:

To a casserole dish, add you mushrooms and onions. They will act as a bed for the fillets. Season your fillets with salt and pepper and place on top of your mushrooms and onions. Drizzle with Italian dressing and bake for about 25 mins or until fish flakes easily with a fork.

Directions for Zucchini Gratin:

Place zucchini in a small casserole. Mix ricotta with sun dried tomatoes, salt and pepper and spoon evenly on top of zucchini. Top with shredded cheese and bake 25 mins or until cheese is slightly browned on top. To serve, top with fresh basil.