OBX

The hubs and I are off for an extra long weekend at the beach (he hates the beach, so I feel lucky).  I'm looking forward to reading a few books and eating local seafood.  So if you are in the OBX and see a blonde with her nose in her kindle say hey, it could me be. 

3rd time's a charm, I think

So, I posted a while back about getting gel manicures (2), how they chipped within four days and started peeling off in five.  For some strange reason, I decided to give it another shot on Thursday when I went in for a post work mani.   I told the nail tech about my other two experiences at another nail salon.  Of the three types they offered, she recommended the CND Shellac.   I picked a color off the color wheel and that was that.  I noticed that each coat she applied was much thinner than the gel, but the time under the UV lamp was longer.  I'm happy to report that it's day 5 and they still look great.  No chipping or rough edges.  The color is washed out in the picture I took below, it's closer to the image above.

I'm hoping that removal is easy and that my nails are not ruined.  If all goes smoothly, I will be all for getting this type of mani.  I will start using waterproof sunscreen prior just for good measure.  I'll post an update in a few days to let y'all know how they are holding up.

top image via CDN Shellac

Two and a shoe

Healthy snack

- vanilla yogurt with peaches, blueberries and some granola.  Try adding a drop or two of vanilla extract to the yogurt.  Tastes amazing!

 Not so healthy snack - indoor s'mores

New shoes - Max Studio Mecca

I love a SALE

Amie stripe maxi in navy

Thea maxi in gallery green

The hubs told me that I'm not allowed to stay home sick anymore.  After doing some damage on etsy, I went to J. Crew and bought the cutest maxi dresses.   I adore that they both have pockets.  I'm a sucker for dresses with pockets (especially when they are on sale).  Hope y'all are having a great day!

photos via J. Crew

Ribs... again

The hubs & I made them 2 weeks ago and I craved them again this weekend.  Above are baby back pork ribs from a farmers market.  Not as meaty as the store bought ribs since they are not pumped with any drugs to make them fatten up.  Recipe is from bon appétit (July) and so worth making.

 

Ingredients

• 2 1/2 tablespoons kosher salt
• 1 tablespoon dry mustard
• 1 tablespoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper
• 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
• Low-salt chicken broth (optional)
• 1 1/2 cups store-bought or homemade barbecue sauce plus more

Preparation

• Preheat oven to 350°. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
• Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.
• Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

Wednesday Wants

Wednesday Wants by blondegigi featuring tory burch handbags

Peach pancakes

I made the sweet peach pancake recipe found in last months Southern Living.  I grilled extra peaches and placed them between the stack.  It would be perfect for a Sunday brunch with some Bellini's.  I will definitely make them again and again.

It was too hot to enjoy the porch this weekend.  We did go and watch fireworks on the lake Saturday night.  So glad the heat wave is over, yesterday it was 104 in the shade. 

top photo from Southern Living

Hydrangea on the brain

hope you enjoyed the 4th

I decided to get a mani Friday afternoon while I was waiting for the hubs to get off work.  I opted to get gel since it is to last 2 to 3 weeks instead of the 3 to 4 days a normal one lasts for me.  I had no idea that there was some hidden inspiration for the color I selected. 

Yup, it was like having hydrangea's on my finger tips. I was hopeful that this product was going to last as long as the nail tech promised.   Well, by day 4 there was some lifting and I noticed chips on day 5.  It is not worth the extra expense and exposure to UV rays.  I'm hoping that I get a full week out of it.

On a brighter note I scored an adorable Eliza J dress for $20.99!  Gotta love a sale.

Update: mani did not last a week.  Nail polish peeled off so I did not have to soak off at the salon.

Nod to the 4th

After reading the blueberry and cream cheese muffin recipe in Glamour, I decided I had to make them.  I used red paper liners to make them red, white (cream cheese) and blue for the 4th.  I've found that recipes from England are not as sweet as what Americans are used to, so add more sugar if you want. 

I also felt it was time to make fish tacos.  The hubs caught some mahi mahi that we had in the freezer and it was perfect for Tequila lime fish tacos.  I wanted to grill the fish but it was 106 and that is too hot for me to stand outside in front of an even hotter grill.  I used a griddle and did the fish on one side and heated the corn tortillas on the other.  The hubs loved it.  I will definitely make them at home again and again.

Today we are making the ribs featured in July's bon appetite.  I like how you make your own rub, but finish it with your favorite store bought bbq sauce.  Fingers crossed they taste as good as they look in the mag.   It is another scorcher today and hubs will be grill master.