Tights + Jeans + Heels

Via The Sartorialist

Mom's Tortilla Soup

Although she says she never makes it the same way twice.. Here's the basics... no measurements... no details.. just a means to remember the what and how and OKs to substitute

Ingredients

Homemade Chicken Broth (so easy, so worth it)

Flour

Butter / OK Sub -- Earth balance for lactose intolerant friends

Onion

Red Bell Pepper

Green Bell Pepper

Garlic

Jalapeno (OK to leave out)

Chicken

Canned Black Beans drained

Canned Corn drained

Zucchini

Canned Diced Tomatoes in juice

Canned Rotel Tomatoes and Green Chilies in juice

Cumin

Cayenne Pepper

Chili Powder

Cilantro

De-bone and remove skin from whole roasted chicken.

Make chicken broth using remaining skin and bones. Add coarsely chopped celery, onions, carrots to 4-6 quarts of water. Season broth with salt, pepper, cilantro with stems and a few slices of jalapeno if desired. Boil and reduce for at least 40 minutes. Strain. OK to freeze for later use. Otherwise set Aside.

Sauté bell peppers, onion and garlic in vegetable oil. Set Aside.

Make a rue. gradually add broth then sauteed veggies.

Add black beans, corn, zucchini, chicken, tomatoes and Rotel.

Add spices.

Simmer, covered for at least 30 minutes.

Serve with grated pepper jack, fresh cilantro, lime, and fresh avocado slices.

Baby, It's Cold Outside

Tommy Hilfiger Red Coat

at Macy's Orig $380.00 Sale $184.00 off Less 25% Friends and Family Discount

OR

Buy It on Ideeli for $99.00

I'll probably invest in this... Less my additional Associate Discount of 20%

Thanksgiving Recipes

Baked Curried Brie

1 tsp. curry powder (less if you like)

1/4 cup cashews, coarsely chopped

1/4 cup fruit chutney (Sante Fe Seasons Cranberry Especial)

1-8 oz. wheel of Brie

Sprinkle curry over cheese and rub into top and sides. Spread chutney over top and sprinkle with cashews. Press cashews into chutney. Bake 10 minutes in 325 oven on magic baking sheet. Gently slide onto platter and surround with crackers. Let cool slightly before serving. (This is where you use your cute new Thanksgiving spreader!)

Zesty Pumpkin Soup

¼ C. butter 1/8 t. cayenne pepper 1 C. chopped onion

1 clove garlic, crushed 3 C. chicken broth 1 t. curry powder

1 C. half and half ¼ t. ground coriander

1 16 oz. Can solid pack pumpkin

Sour cream and chives to garnish (optional)

In large saucepan, melt butter. Sauté onion and garlic until soft. Add curry powder, coriander and cayenne. Cook about a minute. Add broth and boil gently uncovered 15-20 minutes. Puree the chicken broth/onion mixture in small batches in blender. (If you blend hot liquids in large batches you will have a big mess on the ceiling if you’re not careful!) Return smooth mixture to saucepan and stir in pumpkin and cream. Cook five more minutes. Taste and adjust for spices. (Notice no salt called for because prepared chicken broth can be so salty already.) Serve piping hot and garnish with dollop of sour cream and chopped chives if desired.

** 2of Mom's favorite Thanksgiving Recipes -- She's still resisting the blog-o-sphere -- so I'll continue to repost the stuff she wants out there to share **

Hot Spiced Tea

9 oz jar Tang

½ C. Country Time powdered lemonade

1 ½ C. Sugar

1 C. Instant Lipton Tea

2 t. cinnamon (or more to taste)

1 t. ground cloves

Pinch nutmeg and/or allspice to taste!

Yields: a big Jar