Lips

With the cooler weather around the corner I thought it good to start preparing to prevent chapped and wind burnt lips.  Sara Happ is a name to remember when it comes to lips.  Her lip slip and lip scrub must haves.  I like the brown sugar scrub.   I don't like to use Sara's products on the go, but it's a must night ritual for me.  I do the scrub every other day.

 

I also like to use Erno LaszloActive Phelityl cream on my lips too.  Good stuff!

 

Say Yes To Carrots I tried and I love that it's organic and natural and NO ANIMAL TESTING!  They also have tented lip moisturizers and glosses.  Great line for on the go.

Glamor top 10 list and yahoo shine top 10.

Oh yes, on more fav Aquafor on the go or anytime!

Italian Tomato Sauce

What you need:
2 hot Italian sausage
2 sweet Italian sausage
3 cloves of fresh garlic chopped
onion (optional)
fresh basil
pasta noodles (orecchiette)

What you do:
Heat water in a big pasta pan to boiling then add the tomatoes for about 2 mins or so until skin softens.  Then remove with a slotted spoon and let cool.  While they are cooling saute garlic and onion add meat and cook till meat is almost cooked then drain and set aside.  Add water to pasta pan and put on high to get it boiling for pasta.  Take off tomato skins off then put the tomatoes in the same pan you had the meat in and bring to a boil then let them simmer on low about 45 mins stirring occasionally.  After that time add the meat and onions and garlic to the tomatoes and simmer another 15 mins while you make your pasta add the basil and stir at the very end right before you pour over pasta.   Once pasta is cooked put in a big pasta bowel and pour your sauce mixture on top.  Add a little Parmesan Reggiano and vuala - dinner is served.  

So simple but so delicious!  My MIL (mother in law) had sent us gifts from her garden.  She was very generous and gave us so many tomatoes and they were ready to be eaten that we thought this was the best way to make use of this gift.  My friend Federica helped me pick the pasta noodles and told me what to do.  

 Mother Mary and Father Glenn's garden surrounded by sunflowers planted early spring.  I remember visiting early May and stepping on them because I couldn't even see the stalks starting to grow. 

Sunflowers in the city near us and that remind me of the parent's.....

 

The meal:

 Garden gifts the tomatoes cooling ready to get the skin taken off and stems cut out

 In the pot they go to simmer for 45 mins

Cook the pasta then put all together and serve...

The picture doesn't do the taste justice 

(the pasta bowl was a gift from Grandma 'B')

Summer

With the light chill and smell of fall in the air I'm reflecting on a what a fun summer we had....

 Lounging in the park 

 Going out to eat

Walking upon lots of movie/tv sets

Music

 Plays - NYC Fringe

 Going to the gym

Enjoying the world around

 Going to the grocery store - gotta get done

 Mother Mary comes to visit

Going home

 Anniversary at Matthew Kenney's

Riding the subway

 Noticing life happening around you

 Walking the dogs

 Fun with friends

 Sushi dinner

 Outside with the little loves

 Up on the roof

 Out and about

 The rotating display a friend introduced me to

 Street finds

 Time with family and friends

Appreciating kitsch art

Sister moments

Old stomping grounds

Peabody with my friend Big C

Saw one of my high school teachers right before this photo.  

 Great being back in ole' stomping grounds where you see the people 

who knew ya when.  And always great to

come back home to the friends that know you now and live in the present.  And as they say...

'Life goes on.'

Lamb and Feta Pizza

 

Serves 4

INGREDIENTS

• 8 oz lean ground lamb
• 1 small onion, chopped
• 4 medium plum tomatoes, chopped
• 2 tablespoons chopped fresh parsley
• 3/4 teaspoon cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 whole-wheat pitas (6 inches each)
• 2 teaspoons olive oil
• 1/3 cup crumbled feta
• 1 tablespoon pine nuts
• 1 recipe Arugula Salad 

PREPARATION

1. Heat oven to 400°. Place lamb and onion in a large skillet over medium-high heat and cook, breaking up meat with a spoon and stirring occasionally, until onion is soft and meat is no longer pink, about 5 minutes. Transfer meat and onion to a plate lined with a paper towel to drain fat. Blot with another paper towel. Wipe pan, then return meat and onion to pan. Stir in tomatoes; cook over medium-high heat until they soften slightly, 2 minutes. Remove from heat. Stir in parsley, cinnamon, salt and pepper. (The lamb mixture may be made up to 2 days ahead and stored in an airtight container in the refrigerator.) Place pitas on a baking sheet; brush top of each pita with oil. Divide lamb mixture among pitas. Sprinkle with feta and pine nuts. Cook until cheese is warm and pita is toasted, 10 to 12 minutes. Serve with salad.
   
   Ellie Krieger So Easy.