Birchbox for August 2011...

For those of you who don't know much about Birchbox the concept is this really AMAZING place where you can get deluxe beauty samples delivered to you for a subscription of $10 a month. The website offers tips and tutorials and you get discounts on full-sized products. To me, being fascinated with beauty, it's an AWESOME way to try new products and find out which one is perfect for you. Sometimes we feel the need to be loyal to a certain brand and buy all products within that brand, but I find it's rather helpful to vary your selection and pick from a lot of different places! That way you have a lot of different things to add to your beauty repertoire.

Birchbox

This months Birchbox inspiration was beauty innovations. These are products that are hopping boundaries, rethinking the compact, and shaking things up! Here are my reviews of the products...

1. Amika Obliphica Oil Treatment: This is a blend of nourishing argan and jojoba oils that calms frizz, hysdrates fried ends, and smells downright delicious! I did love the smell for sure but didn't notice a major difference in the texture of my hair! A lot of it could be that I don't blow dry my hair much anymore I just let it air dry so there wasn't much frizz to calm down. I would definitely try a full sized sample, but it's not on the top of my beauty must haves.

2. Anastasia Beverly Hills Lash Lifting Mascara and Line Erasing Serum: The volumizing mascara formula acts like hairspray for your lashes, keeping them curled and perky all day! I don't know about any of you ladies but I'm on the quest for the perfect mascara. Right now my favorites are Falsies by Maybelline, Million Dollar Lashes by L'Oreal and soon enough I will be trying the new Lancome Doll Lashes. This trial size mascara was pretty AMAZING and definitely made my eyelashes perky! I think I might be purchasing the full-size of this one which is $22! The line-erasing serum was nice, but I'm fortunate enough right now not to have a lot of wrinkles or lines to erase so it's not something I'll be using in the future. (I might change my tune once I reach 40 though!)

3. Atelier Cologne Orange Sanguine Cologne Absolue: The description of this perfume says it doesn't get sunnier than this juicy scent, which is a modern update on the classic eau de cologne. I have to say the fragrance was a bit too strong for me. It'd be if I bathed in orange juice and topped it off with some orange extract also. The French tend to be a little dramatic and intense with their perfumes which I appreciate however it's not for everyone! The smell was definitely refreshing but a bit too strong for me! I prefer to stick to the floral, flirty type perfumes with notes of passion fruit or hibiscus!

4. Earthen Instant Face Peel: This all-natural peel whisks away dead skin without using any harsh chemicals, and comes in handy single-use packages. I don't really like to use face peels and I was skeptical to use this one. It is rather nice that it comes in a single-use package, but I don't enjoy the redness that I have after I use it. I know it's a sign that the peel is working, but I prefer to use just a gentle facewash before I go to bed. I prefer St. Ives Invigorating Apricot Scrub. Seems to do the trick just the same and for much cheaper!

5. Twistband Hair Tie: This soft elastic gives the hair tie a sophisticated makeover-it looks as good on your wrist as it does on your hair. This statement might be true, but to be honest I didn't see all the fuss about it. It was a basic black hair tie and it was nice, but you still have to tie it and I find that I like the Goody one's just the same. Not going to switch anytime soon but a set of 3 is only $5!!!



Okay those are my beauty reviews for my most recent Birchbox! Hope you enjoy the info! I know I enjoy receiving them! It's like Christmas in a box every month! Until next time everyone!

<3 Stacey <3

Beauty comes as much from the mind as from the eye. ~Grey Livingston~

Chocolate pudding cupcake recipe...

Want to find one thing that can take you back years to your childhood? Chocolate Jell-O pudding cups! I can't think of anyone that I know of that didn't have one of those little cups in their Barbie or GI Joe lunchboxes! My personal favorite was the swirl: best of both worlds! So here's a recipe for pudding cupcakes that I found that just might take you back to that time of multiplication tables and tether ball on the playground at recess!!! So refreshing for summer, especially in these near hell-like temperatures in sunny Arizona! =P

Makes 24 cupcakes

INGREDIENTS:

Filling and frosting:

1 package (3.4 ounces) "cook and serve" chocolate pudding mix
2 cups whole milk
1/2 cup semi-sweet chocolate chips (I use Guittard or Ghirardelli)
2 Tablespoons butter
1 teaspoon pure vanilla extract

Cupcakes:

24 paper liners for cupcake pans
1 package (18.25 ounces) plain devil's food cake mix
3 Tablespoons unsweetened cocoa powder (I use Hershey's)
1 1/2 cups buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1 Hershey's Symphony bar (For garnish)

PROCEDURE:

1. Prepare the filling and frosting: Place the pudding mix and milk in a 2-quart saucepan over medium-high heat. Whisk constantly until the mixture comes to a boil and thickens, 4 to 5 minutes. Turn off the heat. Add the chocolate chips, butter and vanilla and stir until the butter and chocolate chips melt, 2 minutes. Remove the pan from the heat and cover the pudding with plastic wrap placed right on its surface. Let it cool for 45 minutes at room temperature.***(See Note)

***NOTE: The reason for putting the plastic wrap directly on top of the pudding is so that the pudding doesn't develop a film on top. The plastic will seal in all the moisture to prevent that from happening. Or you can just leave this step out if you want, if you have a family member that likes the "skin" on the top. (That would be my Dad!) =)

2. Pre-heat the oven to 350 degrees Fahrenheit. Line 24 cupcake cups with the paper liners. Set the pans aside.

3. Prepare the cupcake batter: Place the cake mix, cocoa powder, buttermilk , oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides of the bowl again if needed. The batter should look thick and well combined.

4. Spoon a heaping 1/4 cup of batter into each lined cup, filling two-thirds of the way full. Place the pans in the oven.

5. Bake the cupcakes until they spring back when lightly pressed with your finger, 17 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges and lift the cupcakes up from the pans. Place them on a wire rack to cool for 15 minutes before filling.

6. Divide the filling and frosting into two portions. Fit a pastry bag with a large round tip and spoon 1 cup of the filling portion into the bag. Gently push the tip into the center of each cupcake and squirt a generous amount of pudding inside. Re-fill the bag as needed and repeat for all the cupcakes.

7. Place a heaping Tablespoon of the remaining pudding portion on each cupcake and spread it out with the back of a spoon, taking care to cover the tops completely. Using a micro plane, grater, or vegetable peeler grate some of the chocolate bar on top of each of the cupcakes for garnish. (A micro plane or lemon zester was used here.)

***Store these cupcakes in the refrigerator for up to 5 days.

I leave you with a few different ways of filling a cupcake! Bon Appetit and Enjoy!!!

Five Ways to Fill a Cupcake:

1. Spoon 1 Tablespoon of your favorite fruit jam on the cupcake before baking. It will sink into the batter, and the cake will rise up around it as it bakes.

2. Place a chocolate truffle or unwrapped (notice I said unwrapped! LOL!) Hershey's Kiss on top before baking.

3. Place a large raspberry or blackberry on top before baking.

4. Use a pastry bag to squirt 1 Tablespoon of pudding into the center of the cupcake after it's baked. (That method is used in the above recipe.)

5. Insert a fortune before baking. Write on strips of parchment paper and wrap them in aluminum foil before pressing them into the batter.

50 Potato Salad Recipes...

Just in time for summer: 50 different potato salad recipes! Perfect way to ring in the start of summer!

1. Classic: Boil, peel and cube 2 pounds of russet potatoes ; toss with 2 Tablespoons of cider vinegar and 1/2 teaspoon salt. Mix 2 cups of mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 Tablespoon each Dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

2. Classic Red: Make Classic Potato Salad (No.1) with red potatoes instead of russets.

3. Waldorf: Make Classic Potato Salad (No.1) without mustard. Double the celery and add 1 chopped apple and 1/2 cup of chopped walnuts.

4. Egg-Pickle: Make Classic Potato Salad (No.1), substituting pickle juice for the vinegar in the dressing. Add 3 chopped hard-boiled eggs, 1/2 cup chopped red bell pepper, and 1/4 cup of diced pickle.

5. Sweet Relish: Boil, peel and cube 2 pounds of russets; toss with 2 Tablespoons of white wine vinegar and 1/2 teaspoon salt. Mix 1 cup of whipped salad dressing, 1/2 cup relish, 2 Tablespoons mustard and 1 chopped scallion; toss with the potatoes.

6. Crab Boil: Mix 1/2 cup each corn and chopped celery, 1 cup of mayonnaise, 1 Tablespoon lemon juice and 1 1/2 teaspoons of Old Bay seasoning. Toss with 2 pounds of boiled, cubed red potatoes and 1 cup crab meat.

7. Lobster: Mix 1/4 cup each mayonnaise and creme fraiche, 2 teaspoons each truffle oil and chopped tarragon, and salt. Toss with 1 pound boiled cubed red potatoes and 1 cup lobster meat.

8. Curry: Heat 1/3 cup each olive oil and golden raisins in a skillet. Add 2 teaspoons of curry powder and stir for 30 seconds. Mix with 1 cup of Greek yogurt, 2 cups of cooked green beans and 2 pounds of boiled cubed russets. Season with salt.

9. Ranch: Mix 2/3 cup mayonnaise, 1/4 cup buttermilk, 2 Tablespoons cider vinegar, 1 minced garlic clove, 1/2 cup chopped celery, 2 chopped scallions, 1 teaspoon sugar, and salt and pepper. Toss with 2 pounds of boiled cubed red potatoes.

10. Bacon-Ranch: Make Ranch Potato Salad (No.9). Top with 6 slices of cooked bacon, crumbled.

11. Chipotle-Ranch: Make Ranch Potato Salad (No.9). Add 2 Tablespoons chipotle hot sauce, 2 teaspoons of orange zest and 1/4 cup of chopped cilantro.

12. Garden: Boil 2 pounds of sliced red potatoes, adding 1 sliced carrot during the last minute. Drain; toss with 1 cup sliced radishes, 1 chopped cucumber, 3 chopped scallions and 1/2 cup of chopped parsley and chives. Mix 1/2 cup of mayonnaise, 1/4 cup of white wine vinegar, and salt and pepper; add and toss.

13. Ham and Cheese: Mix 1 cup of mayonnaise, 2 Tablespoons of mustard, 8 ounces of cubed ham, 6 ounces of shredded cheddar cheese, 1/2 cup each of diced red onion and pickles, and 2 Tablespoons of chopped pickled green chile's. Toss with 2 pounds of boiled cubed Yukon Gold potatoes.

14. Green Goddess: Blend 1 cup of mayonnaise, 1/4 cup of mixed parsley, tarragon and basil, 1 scallion, 1 teaspoon of sugar, and some lemon juice and salt. Toss with 2 pounds of boiled halved fingerling potatoes.

15. Avocado-Shrimp: Make Green Goddess Potato Salad (No. 14). Top with halved cooked shrimp and diced avocado.

16. Slaw: Mix 1/3 cup each mayonnaise and olive oil, 1/4 cup whole-grain mustard, and salt and pepper. Add 3 cups of coleslaw mix, 3 chopped scallions and 2 pounds of boiled quartered new potatoes.

17. Dill: Mix 1/2 cup each sour cream and mayonnaise, 1/4 cup each chopped dill and scallions, 1 teaspoon sugar, 2 Tablespoons cider vinegar, and salt. Toss with 2 pounds of boiled cubed Russets.

18. Beet-Dill: Make Dill Potato Salad (No. 17). Add 1 cup sliced roasted beets.

19. Nordic: Make Dill Potato Salad (No. 17). Add 1 cup sliced roasted beets and 2 Tablespoons of horseradish.

20. Dutch: Mix 1/2 cup sour cream, 3/4 cup mayonnaise, 2 Tablespoons each of horseradish and cider vinegar, 2 teaspoons of caraway seeds, 1 teaspoon sugar, 2 chopped cucumbers and 4 chopped scallions. Toss with 2 pounds of boiled cubed Russets.

21. Peruvian: Blend 1/2 cup evaporated milk, 1/3 cup of queso fresco and 1 Tablespoon each aji Amarillo paste (or other chili paste) and vegetable oil. Toss with 2 pounds of boiled cubed Yukon Golds and 1/4 cup chopped olives. Top with sliced hard-boiled eggs.

22. Chicken: Mix 1 1/2 Tablespoons each champagne vinegar and Dijon mustard, 1/3 cup olive oil, 1/4 cup chopped cornichons, some chopped parsley and salt and pepper. Toss with 1 1/2 cups diced grilled chicken and 2 pounds boiled halved fingerling's.

23. Herb-Vinegar: Mix 1 cup chopped minced parsley, dill and chives, 1/2 cup chopped shallots, 6 Tablespoons each white wine vinegar and olive oil, and salt and pepper. Toss with 2 pounds boiled quartered new potatoes.

24. Tomato: Make Herb-Vinegar Potato Salad (No. 23). Soak 1/2 cup sliced red onion in ice water. Drain and add to the salad. Add 2 cups halved grape tomatoes.

25. French: Mix 1 cup chopped mixed parsley, chives and tarragon, 1/2 cup chopped shallot, 1/3 cup white wine, 1/4 cup olive oil, 2 Tablespoons each white wine vinegar and Dijon mustard, and salt and pepper to taste. Toss with 2 pounds boiled halved fingerling's.

26. Nicoise:kalamata olives.

27. Provencal: Make French Potato Salad (No. 25). Add 2 cups halved grape tomatoes, 1 shaved fennel bulb, 1/2 cup halved kalamata olives and some chopped fennel fronds.

28. Pesto-Pea: Boil 2 pounds peeled, cubed Yukon Golds, adding 1 cup frozen peas during the last 4 minutes. Drain; toss with a mix of 6 Tablespoons white wine vinegar, 1/4 cup pesto, some pine nuts and salt and pepper.

29. Patriotic: Boil 2 pounds mixed cubed red, white and purple potatoes with 2 Tablespoons cider vinegar. Drain; toss with 1/2 cup chopped celery and 1/4 cup chopped scallions. Mix 1/4 cup olive oil, 2 Tablespoons each cider vinegar and whole-grain mustard, and salt and pepper; toss with the potatoes.

30. Pico de Gallo: Toss 2 pounds boiled cubed Yukon Golds, 2 Tablespoons olive oil, 1 Tablespoon cider vinegar, 3 cups of fresh salsa and salt to taste.

31. Salsa Verde: Toss 2 pounds boiled cubed Yukon Golds with 1 cup each sliced red onion and bell pepper, 1 1/2 cups salsa verde, 1 chopped avocado and salt. Top with cilantro and cotija cheese.

32. Sichuan: Cut 2 russets into matchsticks; boil 1 minute. Cook 2 sliced garlic cloves, 1 teaspoon each sugar and salt, and 2 dried red chile's in a skillet with peanut oil, 30 seconds. Add 3 chopped scallions. Drain the potatoes; toss with the flavored oil, 1 1/2 teaspoons balsamic vinegar and 1 teaspoon sesame oil.

33. Carrot-Sesame: Boil 2 pounds sliced red potatoes, adding 4 matchstick-cut carrots during the last 2 minutes. Drain and toss with 4 chopped scallions and 1/2 cup bottled sesame-ginger dressing. Top with sesame seeds.

34. Salt Cod: Cook 3 sliced garlic cloves in a skillet with 1/4 cup olive oil until soft. Mix with 3/4 cup grated tomato, 1/2 cup flaked salt cod and 1 pound boiled cubed Yukon Golds. Top with chopped parsley.

35. Thai: Mix 1/3 cup each mayonnaise and unsweetened coconut milk, 1 Tablespoon each curry paste and lime juice, and salt. Toss with 2 pounds boiled cubed russets, 1 sliced bell pepper, and some shredded basil and mint.

36. Indian: Cook 1 Tablespoon garam masala, grated ginger and canola oil in a skillet, 30 seconds. Mix with 1 cup Greek yogurt, 1/2 cup mayonnaise, 1 cup chickpeas and 2 pounds boiled cubed russets. Season with salt and pepper; top with cilantro.

37. Greek: Mix 1 cup Greek yogurt, 1/4 cup olive oil, and salt and pepper. Toss with 2 pounds boiled cubed Yukon Golds, 1 cup chopped cucumber, 1/2 cup crumbled Feta cheese, 3 Tablespoons each chopped red onion and mint, and some oregano.

38. Sweets and Beets: Thinly slice 1 pound boiled sweet potatoes and 1 roasted beet. Whisk 1 1/2 Tablespoons champagne vinegar, 2 Tablespoons walnut oil, and some salt, pepper and chopped parsley. Drizzle over the vegetables.

39. Caviar: Whisk 1/2 cup creme fraiche, 2 Tablespoons each white wine vinegar, olive oil and minced red onion, 1 Tablespoon Dijon mustard, some minced chives and chervil, and salt and pepper. Toss with 2 pounds boiled halved new potatoes. Top with salmon caviar.

40. Smoked Salmon: Arrange 4 boiled sliced Yukon Golds, 1/2 cup sliced red onion, 6 ounces smoked salmon and 2 sliced tomatoes on a platter. Mix 1/4 cup creme fraiche, 1 Tablespoon lemon juice and some lemon zest; drizzle over the salad. Top with capers.

41. Bagna Cauda: Cook 6 anchovies, 4 smashed garlic cloves and 1/2 teaspoon red pepper flakes in 1/3 cup olive oil, 5 minutes. Add 1/4 cup each chopped parsley and scallions, 1 Tablespoon chopped oregano, and the zest and juice of 1 lemon. Drizzle over 1 pound boiled sliced red potatoes.

42. Kimchi: Mix 1 cup chopped kimchi, 1/2 cup mayonnaise, salt and chopped scallions. Toss with 2 pounds smashed boiled potatoes.

43. Smoky Sweet Potatoes: Mix 1 cup mayonnaise, 1/4 cup each chopped cilantro and scallions, 1 minced chipotle in adobo, 1 Tablespoon lime juice, 1 teaspoon sugar, and salt. Toss with 2 pounds boiled sliced sweet potatoes.

44. German: Fry 4 slices bacon; cook 3/4 cup chopped onion in the drippings. Add 1 Tablespoon each flour, sugar and whole-grain mustard, 1/4 cup each white wine vinegar and water, and salt; cook 2 minutes. Toss with 2 pounds boiled sliced russets. Crumble the bacon on top. Serve warm.

45. Kraut: Make German Potato Salad (No. 44), adding 1 more Tablespoon sugar. Stir in 1 cup sauerkraut and 1 teaspoon caraway seeds.

46. Smashed: Smash 1 pound warm baked russet potatoes with 1/4 cup each butter and sour cream, add salt and pepper to taste. Toss with crumbled bacon, chives and sour cream. Serve warm.

47. Broccoli-Cheddar: Make Smashed Potato Salad (No. 46). Add 1 cup each cooked broccoli and shredded cheddar cheese.

48. Roasted: Halve 2 pounds red potatoes. Toss with 1/4 cup olive oil, 6 garlic cloves and some chopped rosemary; roast at 400 degrees for 25 minutes. Toss with chopped parsley, salt and 2 teaspoons each Dijon mustard and lemon juice.

49. Grilled: Boil 2 pounds sliced russets for 5 minutes. Toss with 1/4 cup olive oil and 1 Tablespoon chopped rosemary. Grill the potatoes, 1/2 lemon and 1 sliced red onion. Chop the potatoes and onion; toss with olive oil, parsley, salt and juice from the grilled lemon.

50. Grilled Vegetable: Make Grilled Potato Salad (No. 49). Toss with grape tomatoes and grilled zucchini and eggplant.

50 things to make with pesto!!!

Definition of pesto: The word pesto originates from the Genoa region in Italy and and is loosely associated with the Italian word pesta, which means to pound or to crush, in reference to the sauce's crushed herbs and garlic. It's Latin equivalent translates to the English word pestle which refers to the mortar and pestle that are traditionally used to make the pesto.

How to make pesto:

Blend 8 cups of packed basil leaves, 1 cup olive oil, 1/2 cup of toasted pine nuts, 2 to 4 garlic cloves, and 1/2 teaspoon of salt in a food processor until almost smooth. Stir in 1/2 cup grated Parmesan cheese.

*Note: Please note that traditional pesto is made with basil leaves but can also be made with parsley, cilantro, chives, etc... and almonds, walnuts or even pecans can be substituted for the pine nuts.


50 things to make with pesto:

1. Pesto Meatballs: Mix 1 pound ground turkey with 1/2 cup each of breadcrumbs and pesto, and 1/4 cup each of milk and grated Parmesan cheese. Form into small balls. Cook in a non-stick skillet with olive oil, 10 to 12 minutes.

2. Meatballs in Pesto Cream: Make Pesto Meatballs (No.1); cook until just browned then add 1 cup of chicken broth, and 1/4 cup of pesto and simmer until tender. Stir in 1/2 cup of cream and simmer.

3. Pesto Burgers: Make Pesto Meatballs (No.1) but form into patties and grill. Serve on toasted ciabatta rolls with pesto, mozzarella , tomato and arugula.

4. Pesto Pizza: Split a loaf of French bread and brush with pesto. Top with capicola, shredded mozzarella and grated Parmesan. Broil unto the cheese melts.

5. Italian BLT: Spread pesto mixed with mayonnaise on toasted bread; fill with crisp pancetta, sliced tomato and arugula.

6. Pesto Fritters: Mix 1 cup each of ricotta cheese and chopped spinach, 1/2 cup of flour, 1/4 cup each of grated Parmesan cheese and pesto, and 1/2 teaspoon of baking powder; chill for 30 minutes. Deep-fry tablespoonfuls in 350 degree vegetable oil until golden, 4 minutes. Serve with marinara sauce.

7. Pesto Butter: Mash 3/4 cup of pesto into 4 Tablespoons of softened butter.

8. Pesto Corn: Grill or steam corn then brush with Pesto Butter (No.7). Sprinkle with Parmesan cheese.

9. Pesto Sweet Potatoes: Bake sweet potatoes at 425 degrees until tender, about 40 minutes. Quarter lengthwise and spread with Pesto Butter (No.7).

10. Pesto Cream Tortellini: Simmer 1 cup of heavy cream with 1/4 cup of pesto in a skillet until slightly thickened. Stir in 1/4 cup of grated Parmesan cheese. Toss with 12 ounces of cooked tortellini and 2 cups of steamed broccoli.

11. Ricotta-Broccoli Pasta: Toss 1 pound of cooked orecchiette with 1/2 cup each pesto, ricotta cheese and grated Parmesan cheese. Add 1 bunch of chopped steamed baby broccoli.

12. Baked Pesto Gnocchi: Toss 1 pound of cooked gnocchi with 3 Tablespoons of pesto and 1 Tablespoon of softened butter in a baking dish. Sprinkle with grated pecorino and broil until golden.

13. Tuna-White Bean Pasta: Cook 1 sliced garlic clove in a skillet with 3 Tablespoons of olive oil, for 1 minute. Stir in 1/4 teaspoon of red pepper flakes, 1 can each drained tuna and white beans, and 1/4 cup pesto. Toss with 12 ounces of cooked spaghetti and some torn basil.

14. Pesto Primavera Salad: Toss 12 ounces of cooked gemelli or penne with 4 cups of sliced steamed vegetables, 1 cup of diced mozzarella cheese, 3/4 cup of pesto and 1/4 cup of grated Parmesan cheese. Top with toasted sliced almonds.

15. Potato-Pesto Pasta: Cook 1/2 pound of cavatelli and 1/2 pound of chopped peeled russet potatoes in boiling water until tender, 8 to 9 minutes. Drain and toss with 1/4 cup of pesto and some of the cooking liquid.

16. Calamari-Pesto Pasta: Make Potato-Pesto Pasta (No.15). Saute 1 pound of calamari in a skillet with olive oil for 3 to 4 minutes. Toss with the pasta.

17. Pesto Mussels: Saute 4 sliced garlic cloves in a pot with olive oil until golden, about 2 minutes. Add 2 pounds of mussels and 1 cup of white wine; cover and cook until the mussels open, about 4 minutes. Stir in 3 tablespoons of pesto.

18. Pesto-Clam Linguine: Make Pesto Mussels (No.17), using clams instead of mussels. Add 1/2 teaspoon of red pepper flakes. Toss with linguine.

19. Pesto Green Beans: Toss 1 pound of steamed green beans with 3 Tablespoons of pesto and the juice of 1/2 lemon.

20. Pancetta-Pesto Peas: Cook 4 ounces of diced pancetta in a skillet with olive oil until crisp; remove with a slotted spoon. Add 1 bag of frozen peas and 1 cup of water to the skillet; simmer until tender, 10 minutes. Stir in 3 Tablespoons of pesto and heat through.

21. Pesto Orzo with Peas: Make Pancetta-Pesto Peas (No.20). Stir in 1 1/2 cups of cooked orzo and 2 Tablespoons of grated Parmesan cheese.

22. Pesto Potato Salad: Cook 2 pounds of quartered new potatoes in salted boiling water until tender, 10 to 15 minutes; drain and cool slightly. Whisk 1 cup of mayonnaise, 3 Tablespoons of pesto, and the juice of 1 lemon; toss with the potatoes and 1 cup of diced celery.

23. Pesto Chicken Salad: Whisk 3 Tablespoons of pesto with 1/4 cup each of mayonnaise and sour cream. Stir in 4 cups of chopped cooked chicken, 1/2 cup of chopped celery and 1/4 cup each chopped red onion, walnuts and crisp bacon.

24. Pesto Egg Salad: Whisk 1/4 cup of mayonnaise, 2 Tablespoons each of pesto and olive oil, and 1 Tablespoon of lemon juice. Fold in 8 chopped hard-boiled eggs, 1 cup of chopped celery, and 2 Tablespoons of minced red onion.

25. Pesto Tuna Salad: Toss 2 cans of drained tuna, 1 can of drained chickpeas, 1/4 cup each chopped parsley, red onion and roasted red peppers, 3 Tablespoons of pesto and 2 Tablespoons of red wine vinegar.

26. Pesto Succotash: Cook 5 cups of corn, 1 cup of sliced cherry tomatoes, and 1/4 cup of chopped red onion in a skillet with 1 Tablespoon of butter until soft, about 5 minutes. Add cups of cooked lima beans and 1/4 cup of heavy cream; heat through, then stir in 2 Tablespoons of pesto.

27. Lemon-Pesto Dip: Whisk 1/2 cup of sour cream with 1/4 cup each mayonnaise, Parmesan cheese and pesto, 2 Tablespoons of capers and 2 teaspoons each of lemon zest and juice. Season with salt and pepper.

28. Pesto Hummus: Mix 1 cup of hummus with 2 Tablespoons of pesto. Top with chopped mint, toasted pine nuts and a dash of paprika.

29. Pesto Croutons: Toss 4 cups of bread cubes, 3 Tablespoons pesto and 2 Tablespoons olive oil. Spread on a baking sheet; bake for 20 minutes at 350 degrees.

30. Pesto Panzanella: Toss Pesto Croutons (No.29) with 2 Tablespoons of red wine vinegar, 3 Tablespoons of olive oil , some chopped tomatoes and cucumber, sliced red onion and more pesto.

31. Pesto Salad: Whisk 2 Tablespoons of champagne vinegar and 1/4 cup of pesto. Toss with baby greens and serve with baguette toasts spread with goat cheese.

32. Pesto Caesar Salad: Whisk 2 Tablespoons of pesto with 1/2 cup of Caesar dressing. Toss with romaine lettuce and croutons; top with shaved Parmesan cheese.

33. Pesto Quesadilla: Saute 1/2 cup each sliced scallions, mushrooms and zucchini with some pesto, minced jalapenos and cilantro. Brown a flour tortilla in a skillet with butter; top with the vegetables, shredded Muenster cheese and another tortilla. Flip and cook.

34. Pesto Grilled Cheese: Brush 2 slices of rustic bread with pesto, then sandwich with sliced cheddar or provolone. Butter the outside of the bread and cook in a skillet over medium heat until golden.

35. Pesto-Tomato Soup: Cook 3/4 cup of chopped shallots and some fresh thyme in a pot with butter. Add 1 large can of crushed tomatoes, 1 1/2 cups of water and 1/2 cup of cream; simmer for 20 minutes. Puree, then stir in 3 Tablespoons of pesto.

36 . Pesto Steak: Mix 1/4 cup pesto, 2 Tablespoon white wine vinegar and 1 Tablespoon of hot water. Grill or broil 1 1/4 pounds skirt steak; brush with the pesto.

37. Pesto Fritatta: Cook 1 grated zucchini in an ovenproof skillet with butter. Stir in 1/4 cup of chopped parsley and 2 Tablespoons each of pesto and grated Parmesan cheese. Add 6 beaten eggs and cook until almost set, 3 minutes. Bake in a 350 degree oven until set, about 15 minutes.

38. Pesto Fried Chicken: Mix 1 cup of milk and 1/2 cup of pesto; add 3 1/2 pounds of chicken pieces and soak for 30 minutes. Dredge the chicken in 3 cups of flour mixed with 1 teaspoon each of paprika, salt and pepper. Fry in 350 degree vegetable oil  for about 12 to 15 minutes.

39. Pesto Wings: Marinate 2 pounds of chicken wings in 1/2 cup of pesto and 1/4 cup each cider vinegar, hot sauce and honey. Roast at 425 degrees, 40 minutes. Toss with chopped basil and mint.

40. Pesto Lamb Kebabs: Skewer 1 pound of cubed lamb and some red onion. Brush with a mix of 1/4 cup of pesto and 1 Tablespoon white wine vinegar. Marinate for 1 hour, then grill.

41. Pesto Salmon Cakes: Mix 1 pound of cooked flaked salmon with 1 cup of panko flakes, 1/4 cup of pesto, 1 egg and 1 Tablespoon lemon zest. Form patties; cook in an oiled skillet, 2 to 3 minutes per side. Serve with tartar sauce mixed with pesto.

42. Pesto Swordfish: Mix 1/4 cup pesto with the juice of 1 lemon and 1 Tablespoon of hot water. Spoon over grilled or broiled swordfish.

43. Pesto Shrimp: Marinate 1 pound of shrimp in 2 Tablespoons each of pesto and olive oil; add 1 lemon (cut into wedges) and 1/2 teaspoon of red pepper flakes. Grill about 3 minutes per side. Season with salt.

44. Pesto Roast Chicken: Mix the juice of 1 lemon, 1/3 cup of pesto and 1 teaspoon of red pepper flakes; rub onto a 6-pound chicken. Stuff with garlic and lemon. Roast in a 375 degree oven for about 2 hours.

45. Pesto-Sausage Chicken: Mix 1/2 pound of crumbled sausage with 1/4 cup of pesto, 1 chopped shallot and 2 Tablespoons each of breadcrumbs and grated pecorino. Stuff under the skin of 4 bone-in chicken breasts. Roast in a 375 degree oven, about 45 minutes.

46. Pesto Beans: Saute 5 sliced garlic cloves and a pinch of red pepper flakes in a skillet with olive oil. Add 2 cans of drained cannellini beans and 1 cup water; simmer until thick, 8 minutes. Stir in 3 Tablespoons of pesto and 2 Tablespoons of grated Parmesan cheese.

47. Pesto Bean Soup: Make Pesto Beans (No.46). Add 3 cups of chicken broth and 1 cup of chopped celery; cook 15 minutes. Stir in 1/2 cup each chopped olives and roasted peppers.

48. Pesto Mash: Boil 3 pounds of peeled russet potatoes until tender. Mash with 1 cup of milk, 1/2 cup of grated Parmesan cheese, 1/4 cup of olive oil and 3 Tablespoons of pesto.

49. Pesto Cornbread: Prepare an 8.5-ounce box of cornbread mix as the label directs, adding 3 Tablespoons of pesto to the batter.

50. Pesto Frites: Whisk 1/3 cup of mayonnaise, 2 Tablespoons each pesto and olive oil and 1 Tablespoon lemon juice. Serve with French fries.

Hope you got some great ideas from this! BON APPETIT! ENJOY!!!

Until next time loyal followers...

<3 Stace <3

Rough times...

"Pain is your friend; it is your ally. Pain reminds you to finish the job and get the hell home. Pain tells you when you have been seriously wounded. And you know what the best thing about pain is? It tells you you're not dead yet!" -G.I.Jane-


Well let's just say that the end of 2010 and the beginning of 2011 have been extremely crappy to say the least. My bro is going through some drama and is now pretty much a single dad.We've all been trying to pick up on the slack and help out as much as we can, but it's not easy and I believe the situation is going to get uglier in the near future.All I can do is help my brother out to the best of my abilities and fight to the death to make sure that my adorable and gorgeous niece stays with him and he gets full custody.So if all of that weren't bad enough to deal with a couple of days after Christmas...There was more!Also allow we to just vent really quick about what really burns my ass:I spent an obscene amount of money on the now ex-girlfriend of my brother for Christmas and really tried to make sure that she had a nice Christmas.Well she sat in my house on Christmas morning opening up all those presents that everyone bought her knowing that she was going to to peace-ing out in a couple of days.The cojones on this broad!!! If only I would've been allowed some choice words for her face-to-face!!! But then someone would've been bailing my ass out of jail! LOL! And I also know that it doesn't help the situation any at all so I resisted the temptation to mess her up! LOL!So on to some more drama...

Two weeks ago we had to rush my Dad to the ER because he was having a gall bladder attack that we couldn't control.It was finally time for that sucker to come out.Unfortunately there was no getting around it this time, it had to come out.We were supposed to go to Cali that weekend for a martial arts seminar so that trip was cancelled which was a HUGE bummer, but obviously my Dad's health is most important.So he had a procedure done first which removed 10 gall stones and nicked a muscle near his liver that allowed the stones to escape freely.Then the next day he actually had his gall bladder removed.All in all, both procedures went very well and he was out of the hospital before the weekend.Fortunately for me I had already requested those days off from work because of the trip so I could make sure I took care of him.It's been a rocky road for sure.There's been a lot of things we've had to figure out and deal with: hospital bills, transportation, babysitting, etc...

He's home now though and slowly working his way back.We have a follow up appointment tomorrow with his surgeon to make sure everything is where it needs to be.Hopefully we can start introducing some more things into his diet.Right now he' surviving on my homemade sourdough bread, homemade pretzels, applesauce, Jell-O and oatmeal.He's dying for a Little Debbie brownie and would probably rape (not really, j/k) someone for a big bowl of spaghetti.And I know he's starting to get stir crazy not being able to train, but I'm trying to rule with an iron fist there and not letting him go out or do anything strenuous!We'll see how long that lasts.I give it a couple more days.

So while Christmas itself was AWESOME, New Years was quiet, but then after that the shit really hit the fan!It's so stressful trying to deal with the huge bomb dropped on us that my brother is now a single dad and trying to help him out with that as much as possible and then dealing with my Dad's health has not been fun at all!I've been trying to be the strong one, the rock, in the family and it's worked so far, but I'm just waiting for my nervous breakdown.At this point I really don't think I can take much more, but the attitude I have right now is BRING IT ON!!! There's no bringing me down right now!I'm invincible!As Denzel Washington said in Training Day, "King Kong ain't got nothing on me!"

So I hope that the worst is over and that the year doesn't get any worse, because I found out the most distressing news the other day: My hairdresser told me I have a couple of gray hairs!!!!Can you believe that? Well if not spend one day in my shoes and you'll be surprised that my whole head isn't covered in gray!I mean no shit I have gray hair!The stress I have been through is enough for me to start binge eating and showing up on that show Heavy.That's what I do when I'm stressed out is EAT!Thankfully enough I work out and have an excellent metabolism (that I think is going to start gradually declining) so that's the only thing in my favor right now.

Just though I'd put a somewhat humorous spin on all this because that's pretty much all I have left now!So if you share any similar experiences and your year hasn't been the best so far either then feel free to leave a comment and tell me all about it.BITCH IT OUT and just let it all out!You can do that here!No one's going to judge you!We're all in this together!

So here's to hoping that the rest of 2011 isn't as shitty, because I'm not sure how much more I can handle! Also if it continues I think I'm going to bankrupt Little Debbie by the incredible amount of brownies that I will consume!Let's make the rest of the year a great year, PLEASE!!!

Until next time all my Stace-ettes,

<3 Stacey <3

"Take these broken wings, and learn to fly again!"

50 Great Nacho Ideas...

What could be more perfect for the upcoming Superbowl than the quintessential game day snack? NACHOS!Here are some great ideas for nachos courtesy of Food Network magazine!

How to make nachos: Spread 8 cups of chips on a rimmed baking sheet or in a shallow dish. Add cheese and other toppings, then bake at 475 degrees in the upper third of the oven until melted about 7 minutes.

1. Tex Mex: Top tortilla chips with 1 can of refried beans and 3 cups of shredded cheddar cheese. Bake, then top with salsa and pickled jalapenos.

2. Double Decker: Make Tex-Mex nachos (No.1), but make 2 layers. Bake, then top with warm, jarred nacho cheese, salsa and pickled jalapenos.

3. Cajun: Top tortilla chips with 3 cups of shredded cheddar cheese, 1 pound of cooked diced andouille sausage, and 1 cup each of diced green bell pepper, celery and onion. Bake and then top with salsa, and pickled jalapenos.

4. Jerk Pork: Rub 1 pound of pork tenderloin with 1/4 cup jerk seasoning; grill, then chop.Top tortilla chips with the pork, 1 cup diced pineapple, and 3 cups of shredded pepper jack cheese.Bake and top with sliced fresh jalapenos, cilantro and lime juice.

5. Bacon and Egg: Make Tex-Mex Nachos (No.1), adding 1 pound of crumbled cooked bacon with the beans; crack 4 eggs on top. Bake until the whites set, 10 minutes. Top with sliced scallions and salsa.

6. Breakfast Migas: Make Tex-Mex Nachos (No.1). Meanwhile, scramble 6 eggs in butter, adding 1/4 cup each of salsa and pickled jalapenos. Toss the nachos with the eggs and top with cilantro.

7. Greek: Top 4 cups of pita chips with 1 cup each of hummus, diced cucumber, tomatoes, and feta, 1/4 cup each of chopped red onion and kalamata olives, tzatziki sauce and oregano. (Do not bake!)

8. BBQ Chicken: Bring 1 1/2 cups barbecue sauce and 1/2 cup water to a simmer. Add 4 cups of shredded cooked chicken; heat through. Top tortilla chips with the chicken and 3 cups of shredded cheddar cheese. Bake and then top with chopped scallions.

9. Buffalo Chicken: Make BBQ Chicken Nachos (No. 8) with wing sauce instead of BBQ sauce. Strain the chicken (reserving the sauce) and spread over ranch-flavored tortilla chips with the cheddar. Omit the scallions. Top with Bleu cheese, chopped celery and the reserved wing sauce.

10. Chicken Mole: Make BBQ Chicken Nachos (No.8) with mole sauce instead of BBQ sauce and a mix of mozzarella and cotija cheese instead of cheddar. Omit the scallions. Top with sour cream and pepitas.

11. BBQ Pork: Make BBQ Chicken Nachos (No.8) with pork instead of chicken and pepper jack instead of cheddar. Omit the scallions. Top with pickles and red onions.

12. Chimichurri: Puree 1/2 cup each parsley, cilantro and olive oil, 1 garlic clove and some hot sauce. Rub 1 pound of skirt steak with half of the sauce; grill and slice. Top lime-flavored tortilla chips with 1 1/2 cups each of mozzarella and cotija cheese. Bake, then top with the steak and the remaining sauce.

13. Veggie: Top tortilla chips with sauteed sliced bell pepper, zucchini, mushrooms, red onion and corn, and 3 cups of shredded Monterey Jack cheese. Bake, then top with salsa verde and sour cream.

14. Butternut Squash: Roast 4 cups of diced butternut squash at 425 degrees for 15 to 20 minutes. Top tortilla chips with the squash, 3 cups of queso blanco and 1/4 cup of pepitas. Bake, then top with sour cream and chopped cilantro.

15. Chorizo-Manchego: Top tortilla chips with 1 can of refried beans, 3 cups of shredded manchego and 1 pound of cooked crumbled chorizo. Bake and then top with pickled jalapenos, salsa and sour cream.

16. Mexican Corn: Cook 4 cups of corn with 1 teaspoon each of cumin and cayenne in a skillet for 7 minutes.Stir in 1/2 cup of mayonnaise and some lime juice.Top tortilla chips with 3 cups of queso fresco and the corn.Bake and then top with sour cream, avocado, and cilantro.

17. Cheese steak: Top cheese-flavored tortilla chips with 2 cups each sliced roast beef and caramelized onions, and 3 cups of jarred nacho cheese sauce. Bake, then top with hot sauce and pickled Italian peppers.

18. Four-Bean: Top black bean chips with 1 cup each refried beans and white beans and 3 cups of shredded pepper jack. Bake; top with bean salsa and sour cream.

19. Chili-Corn Chip: Top Frito's with 2 cups of chili and 3 cups of shredded cheddar cheese. Bake; top with pickled jalapenos and sour cream.

20. Spinach-Artichoke: Cook 2 garlic cloves in a pot with butter. Add 12 cups of chopped spinach, 1/3 cup cream, 1 cup grated Parmesan cheese and some Worcestershire sauce, lemon juice, salt and pepper. Cook until wilted; stir in 1 cup canned artichoke hearts. Spoon over chips; sprinkle with mozzarella cheese and bake.

21. Frank and Beans: Brown 4 sliced hot dogs in a skillet; add 1 can baked beans and bring to a simmer. Spoon over tortilla chips and top with 3 cups of shredded cheddar cheese. Bake; top with scallions.

22. Duck Confit: Brown 2 confit duck legs in a skillet until crisp; shred the meat. Top toasted slices of baguette with 1 cup sauerkraut, the duck and 1 1/2 cups of shredded emmentaler cheese. Bake; top with chopped parsley and cornichons.

23. Three-Cheese: Top cheese-flavored tortilla chips with 1 cup each of shredded cheddar cheese, pepper jack and mozzarella cheese.Bake, then top with warm salsa con queso.

24. Fried Chicken: Heat 2 cups of chicken gravy with a small can of chopped green chile's. Top tortilla chips with 3 cups each of chopped fried chicken and shredded cheddar cheese.Bake, then top with the gravy and scallions.

25. Shrimp: Top tortilla chips with 1 1/2 cups each of shredded white cheddar and Muenster cheese. Bake, then top with sauteed shrimp, diced onion, avocado and cilantro.

26. Margarita shrimp: Marinate 1/2 pound shrimp in margarita mix with a dash of cayenne; grill. Make shrimp nachos (No.25) with lime-flavored chips and the grilled shrimp. Top with lime juice.

27. Crab and Corn: Mix 8 ounces of crab meat, 3/4 cup corn, 1/4 cup mayonnaise, 2 Tablespoons minced chives and 1 teaspoon mustard. Spoon into tortilla scoops; top with shredded Monterey Jack cheese, then bake.

28. Naan-chos: Cook 1 sliced onion and 1/4 teaspoon curry powder in vegetable oil. Add 1 can drained chickpeas, 1/2 cup peas, and salt; mash. Spoon over toasted naan triangles with 1 cup of mozzarella cheese; bake for 2 minutes.Top with yogurt, chutney and cilantro.

29. Fajita: Rub 1 pound of skirt steak with cumin, cayenne, lime juice and olive oil. Grill with sliced peppers and onions. Slice the steak; spoon the steak and vegetables over tortilla chips. Top with salsa and sour cream. (Do not bake!)

30. Skillet: Heat 1 cup each diced dried chorizo and refried beans in a cast-iron skillet. Top with tortilla chips and shredded cheddar cheese; cover to melt. Top with salsa, pickled jalapenos and sour cream.

31. Thai Beef: Mix sliced roast beef with shredded carrot, sliced red onion, mint and cilantro; toss with lime juice to taste, a dash of fish sauce and a pinch of sugar. Spoon into tortilla scoops; top with mozzarella cheese and then bake for 2 minutes.Top with peanut sauce and jalapenos.

32. Wild Mushroom: Cook 5 cups of wild mushrooms in butter. Add 1 chopped garlic clove, 1 Tablespoon each chopped chives and parsley, 1/4 cup each of white wine and heavy cream, and salt and pepper; simmer until reduced.Spoon over multi-grain chips and sprinkle with Gruyere cheese, then bake.

33. Cobb: Top tortilla chips with 2 cups of shredded cooked chicken and 1/2 cup crumbled cooked bacon, then bake for 2 minutes. Top with lettuce, tomato, scallions, avocado, Bleu cheese and Ranch dressing.

34. Plantain: Top plantain chips with 2 cups of diced dried chorizo and 1 1/2 cups each of shredded mozzarella and queso blanco. Bake; top with salsa, avocado, sour cream, cilantro and lime juice.

35. Pizza: Toss half of a thinly sliced baguette with olive oil, then spread on a baking sheet and bake until crisp, about 7 minutes. Top with 2 cups of pizza sauce, 3 cups of shredded mozzarella cheese and 1/2 cup of shredded Parmesan cheese. Bake, then sprinkle with chopped basil.

36. Sausage and Pepper: Saute 4 sliced Italian sausages (preferably a mix of hot and sweet), 1 sliced onion and 1 sliced bell pepper in a skillet with olive oil. Make Pizza Nachos (No.35); top with the sausage, peppers and onion after baking.

37. Meat Lover's: Make Pizza Nachos (No.35); top with 1 pound of diced salami, pepperoni and/or capicola after baking.

38. Pretzel: Heat 2 boxes of frozen soft pretzel nuggets as the label directs. Top with 3 cups of shredded cheddar cheese.Bake; top with pickled jalapenos, scallions and mustard.

39. Tater Tot: Cook one 2-pound bag of frozen tater tots as the label directs. Top with 3 cups of shredded cheddar cheese.Bake, then top with salsa, pickled jalapenos, sour cream, red onions and cilantro.

40. Smoked Salmon-Bagel: Top bagel chips with whipped cream cheese and chopped scallions. Bake; top with smoked salmon, tomato, red onion, dill and capers.

41. Broccoli-Cheese: Mix 2 cups of shredded cheddar cheese, 1 cup mayonnaise, 2 chopped scallions and 2 chopped jalapenos. Top potato chips with cooked broccoli and the cheese mixture; bake.

42. Strawberry Shortcake: Cut flour tortillas into triangles. Fry in 350 degree vegetable oil until golden brown, about 2 minutes.Drain on paper towels; top with sweetened whipped cream and chopped strawberries.

43. Cheeseburger: Top ridged potato chips with 1/4 pound of cooked ground beef and 2 cups of shredded cheddar. Bake, then top with red onion, pickle slices, shredded lettuce and ketchup.

44. Mexican Tuna Melt: Mix 1 can of tuna with 1/4 cup of chopped Spanish olives. Top tortilla chips with the tuna and 3 cups of shredded cheddar cheese.Bake; top with cilantro and pickled jalapenos and carrots.

45. Chile: Top tortilla chips with 3 cups of pepper jack cheese and 1/2 cup each of green chile's and pickled jalapenos. Bake; top with fresh jalapenos, salsa and sour cream.

46. Breakfast Waffle: Top 1 box of toasted mini waffles with 2 cups of shredded cheddar cheese and 8 ounces of diced Canadian bacon. Bake, then drizzle with maple syrup.

47. Chocolate-Banana: Drizzle pretzel crisps with 1/2 cup of warm Nutella and top with 2 sliced bananas, 1/4 cup of chopped peanuts and whipped cream. (Do not bake!)

48. Sopaipillas: Cut flour tortillas into triangles. Fry in 350 degree vegetable oil until golden, about 2 minutes. Drain on paper towels; sprinkle with sugar and drizzle with honey. (Do not bake!)

49. Apple Pie: Cook 3 cubed peeled apples in butter. Top cinnamon-sugar pita chips with the apples, warm caramel, ice cream, whipped cream and cinnamon. (Do not bake!)

50. S'mores: Top graham crackers with marshmallow fluff. Bake, then drizzle with hot fudge.

*Another interesting idea to add to your Super Bowl party is to have a nacho bar. Have a bunch of different ingredients sitting out, warm nacho cheese, different flavored chips, different salsas, different meats and various condiments and toppings. Allow guests to Build-Their-Own-Nachos so they have the freedom to make their own.

Hope these nacho ideas helped you in trying to figure out some ideas for a Superbowl Party!!!

Enjoy! BON APPETIT!

<3 Stacey <3

The true meaning of Christmas...

~ No one has ever become poor by giving. ~


Anne Frank
 
 
Ahhh Christmas...How does that song go?"It's the most wonderful time of the year!"Is that right?You better believe it is!Those of you who know me well enough know that Christmas is pretty crazy around the Klaff household.It's unanimously our favorite holiday and has slowly become something of a phenomenon at my casa every year!A time for crazy, gi-normous amounts of online shopping, lots of crafts (yep, that's right Martha Stewart ain't got nothing on me.I'm like a tattooed Martha Stewart/Betty Crocker!LOL!), unbelievable amounts of baking and cooking (like a mad woman actually), holiday decorating, and of course lots of present wrapping! (And once the boxes get too big, I call in some back-up for help!That being my Mom or my Dad who have several years on me in the wrapping department!)
 
When I was little I thought Christmas was all about the presents.I couldn't get enough of 'em!I'll admit, I was a greedy little beotch at a young age!If my brother had more or if more attention was paid to him I'd try to steal the spotlight.One year my parents thought it would be funny to put up 2 tents in the living room and when we awoke on Christmas morning all we saw was 2 tents sitting there.Well naturally my brother being the perfect little angel was stoked because he got a G.I.Joe tent and I did get a pretty rad looking Barbie tent but the first words out of my mouth were: "Where are all the presents?" (See, a perfect example of being a greedy little beotch!LOL!)Well much to my happiness the presents were all nestled perfectly inside the tents for us to open.They were some sneaky little bastards weren't they?So at a young age to me it was all about the gifts and the materialistic things.You always want to have more Barbies then your neighborhood friend. You always wanted to have the newest and best Cabbage Patch Kid that not only could you curl her hair with a "fake" curling iron but you could crimp it too!(Gotta love the 80's!) As a kid it was never enough and you had to face some disappointments, but your parents always said there's always next year right?
 
Well as I've gotten older Christmas has definitely taken on a new meaning.I spend obscene amounts of money on my family and friends and now that I have the luxury to do it, sometimes I get a little crazy about it!LOL!But to me I would rather give give give all day long then get anything in return.Sure, as we all know, I love spoiling myself and indulging in my Victoria's Secret addiction, but given the choice I'd give everything I have to the people I love and care about it.There's no greater satisfaction in the world then giving something to someone that they normally wouldn't buy themselves!Sometimes it could be as simple a gesture as a Christmas card or as extravagant as a diamond bracelet but I love showing that other person that they truly matter to me.
 
We all have our traditions.Some are crazier than others!LOL!We make the same sugar cookie recipe that I've helped make since I was born in the same cookie pan that I know they don't make anymore.Our big meal is on Christmas Eve instead of Christmas day.We always watch a Christmas Story on Christmas Eve and slowly Bad Santa has been brought into the mix.(I only watch that alone or with my brother because it's inappropriate humor for my parents!LOL!)My parents ALWAYS wrap the kids (me and my brother) presents Christmas Eve night.They usually stay up until about 3 or 4 in the morning wrapping all of them.Also my brother has this weird ritual that they always have to use new wrapping paper and we're not allowed to see what it is.I mean we probably have about 40 rolls of Christmas paper that have to be used up but nope my brother likes the new stuff!LOL!(He's totally weird like that although it's a tradition I've held onto as well!) And there's always a person playing Santa on Christmas Day.(That's also an on-going argument every year because my bro and I go back and forth as to who was it last year and we always fight about it!But pay attention to this now, it's in writing:Next year I WILL BE Santa!LOL!) And my Dad always leaves a note posing as Santa Clause and talking about the updates on the world in a very politically incorrect way usually strewn with a crap load of obscenities!
 
So see we all have our quirks and our traditions and some of us have had to add new ones.This year we were blessed with a a new addition to our family Christmas and that was my niece Layla.So usually it takes us quite awhile to open gifts but this year it almost took 5 hours because we had to open everything for her and make sure it sang, talked or made noises.I cannot even tell you how exciting it was to share this amazing event with her for the 1st time.There was so much stimulus to look at and there's nothing more special than seeing the joy on a little one's face when they receive a special gift.There is nothing more precious or more innocent in the world then that and I was happy to be a part of that.
 
I think as our world is evolving we're rapidly moving away from what the real meaning of Christmas is: GIVING!Who gives a crap if your boyfriend didn't propose to you at Christmas and you didn't get the un-Godly expensive diamond ring that you've been pining away for.So he gave you gloves instead!Big deal!At least you have that person in your life.It's not about the next generation I-Pod touch or the newest Blackberry or those ridiculous bunny costumes that Aunt Clara keeps sending you.It's the togetherness, love, and friendship that you get to share with people you love and care about.
 
It has become abundantly clear to me this year that if you keep giving giving giving and never receiving anything in return that karma has a great way of coming back around to you.Somebody out there is watching out for ya and wants your utter happiness.I'm a giver and I give give give in my everyday life whether it be family, friends or romantic relationships.Sometimes I think that I'm a giver to a fault!It's something I definitely need to work on in my romantic relationships so that I'm not taken advantage of.But it's who I am and it's NEVER going to change.We need to take a step back and realize that it's not about us anymore.It's not ME ME ME!It's about showing the people who we love and care about in our lives that we have so much love for who they are, what they do and what they represent.
 
It shouldn't take one special day like Christmas for you to express how you feel about someone or show them that you love them.You should show that person every day.You don't HAVE to get someone a Christmas present you should want to.Also you should know that you don't have to spend a lot of money to make someone happy.Sometimes the best Christmas present can be non-materialistic such as a phone call from a friend you haven't heard from in ages, or just a simple Merry Christmas.
 
Everyone needs to take a step back and realize what the true meaning of Christmas is!Sure that Victoria's Secret gift card was AMAZING and yes I will do a lot of damage with that, but the action behind it was what really mattered.My incredibly anti-social, crowd and yuppie hating, grumpy ass Dad ventured into Arrowhead Mall, by himself and braved the overly female populated Victoria's Secret to get me some gifts. That gesture alone made the present more than worthwhile!All I know is that I'm incredibly blessed to be surrounded by some truly INCREDIBLE people who I am so lucky to have.I'm so happy that I was able to share a little part of my Christmas craziness and love with them and I sure felt the love in return.
 
Thanks to my AMAZING parents for an incredible Christmas and to my brother and his new family who are trying to set some of their own traditions in stone and to my INCREDIBLY CUTE AND PRECIOUS niece who I got to experience her 1st Klaff family Christmas, and finally to my WONDERFUL group of friends who make me feel so loved and I'm honored to be one of your friends.It's totally bittersweet that it's over and now I have to wait 363 more days until the next one, but it was INCREDIBLY FABULOUS while it lasted!Hope you all had a nice holiday as well!
 
 

 
Take care!
 
<3 Stacey <3
 
~ The value of a man resides in what he gives and not in what he is capable of receiving. ~


Albert Einstein