Hi everyone! Lauren dropping in today with a recipe that's perfect for cozy weekend mornings at home this fall. This hearty and healthy dish was actually inspired by a photo I saw in my Instagram feed of someone's brunch at a restaurant in L.A. Even though I hadn't tasted the original, the combination of ingredients in that photo looked right up my alley, so I knew I had to try recreating something similar. I also love picking up watermelon radishes this time of year--they can be hard to find but basically have the same peppery taste as regular radishes.

They're BRIGHT PINK inside and just way too pretty to pass up. Just goes to show that whether on Instagram, at a restaurant or at the farmers' market, you never know where inspiration will strike!
 


 
Ingredients:
2 cups of cooked brown rice
1 cup fresh herbs (parsley, mint, cilantro)
Extra virgin olive oil
Crushed red pepper flakes
Kosher sea salt and freshly ground black pepper
Lemon juice
1 large watermelon radish or 2 regular radishes, sliced thinly on a mandoline
2 eggs
Fresh chives, chopped
Fresh feta cheese, crumbled





Instructions:

1. Place herbs in a small food processor. Drizzle with olive oil and sprinkle with salt. Puree into a thick pesto, adding more oil if necessary to combine. 

2. In a bowl, combine the warm rice and the herb pesto. Mix well with a spoon to evenly coat the rice with the pesto. Season with red pepper flakes, salt, black pepper and a quick squeeze of lemon juice. 

3. In a small pot, bring water to a boil then reduce heat to simmer and add a splash or two of vinegar. Crack each egg, one at a time, into a small bowl then gently slide the egg into the pot. Cook for about 2-3 minutes, then carefully scoop the eggs out with a slotted spoon. 

4. Divide the rice between two bowls. Top each with the radish slices, then a poached egg. Sprinkle with the chives, feta, salt and pepper. 

*Photos and recipe by Lauren Craig



https://sexygirlspic79.blogspot.com/2013/10/food-herbed-rice-bowl-with-poached-egg.html

Hi MadeByGirl readers! Kelsey here from Kelsey Nicole. If there is one thing I love more than fall clothes, it's fall nail polish colors. I love experimenting with different deep shades, or if all else fails, I reach for classic black. Here are a few shade's I am excited to try this season:
 

Butter London 3 Free Nail Lacquer - Union Jack Black | Dolce & Gabbana - Wild Green | Essie - Bobbing for Baubles | JINsoon - Auspicious | Marc Jacobs - Beige | NARS - Fury

What nail colors are you excited to wear this fall?

- post by kelsey

https://sexygirlspic79.blogspot.com/2013/09/beauty-fall-nail-colors.html

Hello! Lauren from Perpetually Chic here today, sharing a recipe from my mother-in-law’s kitchen to yours. You’ve likely noticed at the market that zucchini is in season? There are millions of ways to use your zucchini, but one of my favorites is this zucchini-lemon bread. It’s perfectly moist, not too sweet, and has just a hint of lemon for a fresh twist—I love eating this bread with coffee in the morning, but it’s also VERY hard not to sneak a piece as an afternoon snack, too! Keep reading for the recipe…

Zucchini & Lemon Breakfast Bread

Ingredients:

3 cups of all-purpose flour

3 teaspoons of cinnamon

1 teaspoon of baking soda

1 teaspoon of baking powder

1 teaspoon of salt

3 eggs

1 cup vegetable oil

1 cup sugar

3 teaspoons vanilla extract

2 cups grated zucchini

Zest of half a lemon + juice of half a lemon

1 cup chopped walnuts

Instructions:

1. Grease and flour two 8x4 inch pans or two muffin tins. Preheat your oven to 325 degrees F.

2. In a bowl, combine shredded zucchini, lemon zest, lemon juice and chopped walnuts. Set aside.

3. In another bowl, sift together the flour, cinnamon, baking powder, baking soda and salt. Set aside.

4. In a third bowl, beat eggs, oil, vanilla and sugar together until well combined.

5. Add your bowl of sifted ingredients into the egg-sugar mixture and mix well. Stir in the zucchini-lemon-nut mixture until everything is combined. Pour the batter into the prepared pans or muffin tins.

6. Bake for 40 minutes to an hour, until a toothpick inserted in the center of your bread or a muffin comes out clean. Time will vary based on whether you use the bread pans or muffin tins. Let the pans or muffin tins cool on a rack for 20 minutes…if you can!

7. If you want to freeze the second loaf or some of the muffins, just wrap them individually with Saran wrap and place in a freezer Ziploc bag. To thaw, just let sit on the counter until they come to room temperature.

*Photos and recipe by Lauren Craig


https://sexygirlspic79.blogspot.com/2013/08/food-zucchini-lemon-breakfast-bread.html

Hi everyone! This is Sandra from Blasfemmes and this time I’ll be sharing with you my top 10 key pieces to get ready for the seasons change. More and more I care about picking pieces that are good investments, i.e., that are versatile enough to use again and again and in various ways. And if the pieces work well in combination, like they do in this collage, even better! 

 What are your go-to ‘transitional’ pieces??  -  Do share!

1. Michael Kors Top // 2. Lauren Elan Necklace // 3. Joie Utility Jacket // 4. Marc Jacobs Watch // 5. Loeffler Randall Bag // 6. Sea Leopard Skirt // 7. Topshop Dress (get the look here) // 8. Joe's Shoes (and here too) // 9. Paige Jeans // 10. Zara Flats

-post by sandra 

https://sexygirlspic79.blogspot.com/2013/08/fashion-transitional.html

Hello MBG readers! My name is Fallon of Sage & Sparkle and I'm so excited to be here for the next 6 months, sharing with you my love for food, making, baking, and styling it!  As some of you may know, It's Jen's BIRTHDAY today, SO I thought this dessert would be perfect!!

 While I'm more of a savory than sweet person, since having my boyfriend in my life, I have grown to appreciate the importance of ending the day with a tasty dessert.  I have recently become obsessed with food magazines (as if I didn't already have enough to read in the fashion/home category) and a few weeks ago, while waiting in line at Whole Foods, I noticed the Fall issue of "Cuisine Tonight FOR TWO" and I had to purchase it.  

Instantly I knew I had to try out one of the dessert recipes, in hopes of impressing my honey, and since getting this gig with MBG, I thought this would be the perfect first post considering how Matt is always making deliciously good looking meals for Jen.  So here you have it, my take on an original recipe for "Cherry Sundaes with Black Pepper Tuiles". 

  

 Ingredients:   For the tuiles...  (via. "Cooking Tonight For Two") 

• 2 tsp. shortening
• 3 Tbsp. all-purpose flour
• 2 Tbsp. powdered sugar
• 1 Tbsp. melted, unsalted butter
• 1 egg white
• 2 tsp. water
• 1/4 tsp. black pepper

Directions: 

• Preheat Oven to 425 degrees
• Coat a medium size baking sheet with shortening and dust with 2 Tbsp. of flour
• Add remaining flour, powdered sugar, butter, egg white, water, and pepper to a large mixing bowl; whisk together 

• Pour 2 Tbsp. of batter onto the pan, using the back of the tablespoon to spread out, creating a 4-inch circle

• Bake for 7-9 min, until edges are brown
• Remove from oven and quickly drape over the bottom of a small cup or jar
• Mold to create the waves, using a paper towel to protect your hand from the heat

• Remove and let cool **Note: can be made up to a day ahead of time

 

For the sauce... (adapted from "Cooking Tonight For Two") 

• 1 cup frozen raspberries
• 1/2 cup rosé wine
• 2 Tbsp. brown sugar
• 1/2 tsp. balsamic red wine vinegar
• 1 tsp. cornstarch
• 1.8 tsp. black pepper
• 1/2  tsp. lemon juice

Directions:

• Combine the raspberries, rosé, brown sugar, and vinegar in a sauce pan, over medium-high heat
• Let simmer for 10 minutes
• Combine cornstarch and 1 tbsp. of berry mixture; whisk together; add to raspberry mixture and cook for approx. 3-4 minutes to thicken
• Remove from heat and add lemon juice and black pepper
• Cool in freezer for 5 -7 minutes
•  

   

Now it's time to add the ice cream and top it off with the raspberry sauce. I chose to go with one of my personal favs... Stevie's Ice Cream, a Brooklyn based company. The Small Batch Bourbon Vanilla flavor was the perfect combination for the raspberries, however the possibilities are endless! 

  

Serve it up, style it yummy, and enjoy! 

  

 - images & post by Fallon Carmichael, Sage & Sparkle 

https://sexygirlspic79.blogspot.com/2013/08/food-raspberry-sundae-cups.html

Enjoying your Summer so far?? Hello MadeByGirl readers! It's Teann here bringing you another scrumptious recipe. Summer is the time for drinks on the patio with friends enjoying great food. These pita chips and feta dip are perfect to share with friends and while sipping margaritas.

 Pita Chips: 

1 bag of soft pocket pitas 1 tbsp turmeric 2 tsp garlic salt Olive oil Preheat oven to 350 F. Cut the pita pockets into triangles and peel apart. With the inside of the pita face up, spread out the pita triangles on a sheet. Lightly coat the pitas with olive oil. Combine turmeric and garlic salt and sprinkle across the pitas. Bake for 4 minutes or until brown and crisp. These pita chips bake fast so keep an eye on them.

 Feta Dip: 

 6 oz feta, crumbled 2 tsp lemon zest Lemon juice from 1 lemon 4 tbsp olive oil Salt and pepper Put all the ingredients into a blender or food processor and blend until until smooth. Serve with pita chips and margaritas!

-post & photos by teann ingram

https://sexygirlspic79.blogspot.com/2013/07/food-pita-chips-feta-dip.html

Congrats LADIES!!

We'll be in touch soon!

BTW-  We haven't decided on the Design category yet - we are looking for someone who has a similar design aesthetic to this contributor. 



-images by jen ramos



https://sexygirlspic79.blogspot.com/2013/07/the-new-contributors-are.html

Hey guys! Its Teann here. Today I am bringing you Coconut Crisps. These little crisps are delicate, crunchy and delicious. The whip cream center is the perfect match making this dessert nice and light. I suggest making these for your next dinner party.

 

Coconut Crisps 

3 tbsp butter

1/3 cup coconut sugar (or brown sugar)

1/4 cup honey

1 tbsp vanilla extract

2 tbsp flour

2 cups unsweetened shredded coconut

1 cup whipping cream

1 vanilla bean, split and seeds extracted (or 2 tsp Vanilla Extract)

4 tbsp honey

1. Preheat oven to 350. Melt butter with the sugar and honey in a small sauce pan over medium heat. Stir until sugar has dissolved. Remove from heat; carefully stir in vanilla.

2. Combine flour and coconut in a large bowl. Stir in butter mixture. Drop 1 tbsp batter onto a parchment lined baking sheet. Leave enough space between the drops as they will spread during baking.

3. Bake until golden, 10 minutes. Let cool 2 minutes. Quickly lift the crisps and drape over a round object. I used a metal baster. Let set.

4. Whip whipping cream until soft peaks form. Add vanilla bean seeds and honey. Whip until peaks are firm. Using a piping bag and tip, pipe the whipped cream into the completely cools crisp.

-post by teann ingramm

https://sexygirlspic79.blogspot.com/2013/06/food-coconut-crisps.html

Hi everyone!  It's Kat from With Love From Kat. Today's post is all about jumpsuits.  I recently purchased this jumpsuit from Theory and have already worn it to lunches, cocktails and meetings. It's so comfortable, yet flattering, and can easily be dressed up with a pair of heels or dressed down with a scarf and flats.  

Jumpsuits look best with a tie or belt around the waist.  If it doesn't come with a tie or belt, add this obi belt from Lafayette 148 or this thin leather belt from B-Low The Belt.  I try to stay away from wide leg + strapless jumpsuits and lean towards sleeveless/short sleeved versions like below.

1. Theory jumpsuit

2. Arden B jumpsuit

3. Diane Von Furstenberg jumpsuit

4. Catherine Malandrino jumpsuit (in turquoise)

-post by kat tanita

https://sexygirlspic79.blogspot.com/2013/05/fashion-jumpsuits.html

Hello, hello my dears!  Sam from The Peak of Tres Chic here, back to share a fun decor idea to spruce up your space.  One thing about me:  I happen to be a collector of sorts.  When I was in kindergarden, the obsession began with rocks.  

I once tried to take home a sack full of artificial rocks from the school playground for my personal rock collection.  Here we are 20 years later, and my tastes have elevated a bit.  Nowadays, I prefer adding to my coffee table book and throw pillow collection.  I also love to collect matchbooks from my favorite local restaurants and from my travels.   The diverse designs, typography, and colors on each book look lovely arranged in a bowl together:

{Katie Armour}

{Rue Magazine}

{Tommy Smythe}

Are you more of a minimalist?  No problem. Buy a dozen matchbooks in the same style and arrange together in a pretty bowl, like these ginger jar matches:

{Design Darling}

Ready to curate your own collection?  Here are a few gorgeous matchbook designs to get you started:

Top Row: Palm Tree Matches $7/Blue Crab Matches $4/Barney's Odalisque Matches $12

Bottom Row: Flamingo Matches $7/Coral Matches $4/Twigs & Flint Matches $32.50

Demijon Glass Bowl $78

-post by samantha penner

https://sexygirlspic79.blogspot.com/2013/05/design-matchbooks.html

Hi MadeByGirl readers! Its Teann from Teann Ingram Photography. Whenever I go to a restaurant, I always walk in thinking, I'll try a new item on the menu. But when the waitress comes to take the order, I panic and go with something classic instead. Last week, I actually tried a new item! Chickpea Fries, which I fell in LOVE with. 

They are somewhat healthier than regular potato fries, though they are normally deep-fried so I think that might cancel out the "health" factor. Luckily, you can bake these fries too!

 

You can buy chickpea flour from a specialty store (I've heard Whole Foods has it in bulk) or grind dried chickpeas in a coffee/spice grinder, like I did here.

Remember to slowly sprinkle in the flour mixture while whisking constantly to avoid clumps. Switch to a wooden spoon and continue stirring until the mixture starts to separate from the walls of the pot.

While the chickpea mixture is cooling in the fridge, make the curry aioli. Make sure to SLOWLY add the oil to the egg yolk. This is the most crucial part.

Oh yum, look at the colour of those fries!

Now enjoy!

Chickpea Fries

1 cup chickpea flour, sifted 1 tsp salt 1/4 tsp pepper 1 tsp smoked paprika 1 1/4 tsp turmeric 2 cups water 2 tbsp olive oil Favourite oil for frying (I use peanut)

Curry Aioli *Note: This aioli contains raw egg yolks.

3 egg yolks pinch of salt pinch of pepper 1/2 lemon 3/4 cup lightly flavoured oil (I use safflower) 3/4 tsp turmeric 1/4 tsp cumin 1/4 tsp coriander

1. Grease an 8x8 square dish, set aside. Mix water with olive oil in a medium saucepan and bring to a boil. Meanwhile, whisk together chickpea flour, salt, pepper, paprika, and turmeric in a large bowl. Once the water is boiling, gradually add the flour mixture, whisking frequently to avoid lumps. Switch to a wooden spoon and continue to stir for about 5 - 7 minutes, or until the mixture separates from the sides of the pan. Pour mixture into the greased dish. Smooth and level with a wooden spoon. Set aside to cool for 10 minutes before placing in the refrigerator.

2. *If using the oven method, preheat oven to 425˚F. While the chickpeas' are cooling, its time to make the aioli. You can certainly whisk by hand, but its takes quite an effort. Instead, I use my KitchenAid mixer. (You can also use a blender or a food processor). Place the eggs in the bowl with the whisk attachment. With the mixer on high speed, SLOWLY add the oil to the eggs, one drop at a time. Wait for the oil to be mixed with the eggs before adding the next drop of oil. Continue this process until the eggs lighten in colour and the texture starts to thicken slightly. Once you have hit this stage, you can start pour the oil in a thin steady stream until all of the oil has been added. Add the rest of the spices and mix well. Store in the fridge until ready to serve.

3. Heat 1 inch of oil in a skillet over medium heat. Cut the chickpea mixture into strips, about 4 inches long and 1/2 inch wide. Fry strips on both sides until golden brown, about 3 minutes per side. Remove from oil and drain on paper towels. Place fries in a warm oven, while frying the next batch. Serve immediately with curry aioli.

*4. Line baking sheet with parchment paper and place chickpea strips, leaving 1 inch space between. Bake for 18 - 20 minutes or until crispy. Serve immediately with curry aioli.

-post by teann ingram

https://sexygirlspic79.blogspot.com/2013/04/food-chickpea-fries.html

Hello, hello!  It's Sam from The Peak of Très Chic, back with another lovely dose of decor.  I recently participated in the One Room Challenge with 20 other design bloggers across the country.  We were each given the task of designing a room within a tight 6 week timeline, and sharing our gradual progress with readers each week.  

I chose to design a home office, and in the process of research became quite inspired by chic desktops and desktop accessories:

Although the office I designed for the challenge was quite bold and textured, I've recently become more drawn to streamlined, less-cluttered offices, with just a few pops of color:

Shop This Office:

Colored Pencil Set with Brass Holder $82/Lola Donahue Fashion Illustration $30/Gem Lamp in Steel Blue $165/Z-Gallerie Lacquer Desk $499/Clayton Home Lucite Chair $380/Green Leopard Lumbar $165

I've been eyeing that leopard lumbar for weeks now.  It would be such a fun pop of color when paired with a lacquered desk and lucite chair, don't you think?

{All office images above via Lonny Magazine}

https://sexygirlspic79.blogspot.com/2013/04/design-office-inspiration.html

Hi you guys! Lauren here, with the BEST egg sandwich you'll ever eat (seriously). I'll pre-apologize to any vegetarians out there, because the key ingredient here is bacon. Specifically, bacon jam... We recently came across this magical substance when eating lunch at one of our favorite neighborhood cafes, and my husband didn't waste any time trying to make it himself at home. 

It's nothing short of delicious and a serious upgrade to the regular old egg sandwich. I mean, what's not to love about bacon--in jam form--on an egg sandwich after all? It's surprisingly simple to make (promise!), so keep reading for the recipe... 

First things first, you chop up the bacon and cook it. Then you're going to cook it down with onions, garlic, brown sugar, maple syrup, balsamic and grainy mustard. It's eventually going to turn into a jam as it slowly cooks...  

Bacon Jam Ingredients

1 12-ounce package of center-cut bacon, diced

1 cup sliced onions, half red and half white

2 cloves garlic, minced

1 tablespoon bacon grease from cooking (discard the rest)

1/4 cup packed brown sugar

3 tablespoons maple syrup

1 tablespoon balsamic vinegar

1 tablespoon whole grain mustard

1/4 cup chicken stock, plus 1 tablespoon

Bacon Jam Instructions

1. Cook bacon over medium-low heat, until cooked but not crispy. Discard the bacon grease, but reserve 1 tablespoon of it.

2. Back in the pan, cook onion and garlic in the reserved bacon grease until softened. Add brown sugar and coat the onions.

3. Add maple syrup, balsamic vinegar, mustard and chicken broth. Fold in the bacon and simmer until reduced, about 5 minutes. After thickened and jammy, add the extra tablespoon of chicken stock to thin it back out just a bit.

4. Transfer the bacon jam mixture to a food processor and pulse, just until your desired jam consistency. Store in an airtight jar or container, in the refrigerator, until ready to use.

Egg Sandwich Ingredients

Bacon jam

1 slice of miche (large round loaf of French sourdough bread), toasted

2 slices of gruyere 

1 kale leaf, torn and sauteed until crispy

1 fried egg

Egg Sandwich Instructions

1. Spread bacon jam on toast.

2. Top with gruyere slices, kale and fried egg.

3. Close your eyes and take a big, delicious bite! 

-post & photos by lauren craig

https://sexygirlspic79.blogspot.com/2013/04/food-best-egg-sandwich-ever.html