Thursday, September 29, 2011
Monday, September 26, 2011
Saturday, September 24, 2011
Friday, September 23, 2011
Wednesday, September 21, 2011
Tuesday, September 20, 2011
Monday, September 19, 2011
Friday, September 16, 2011
Thursday, September 15, 2011
Wednesday, September 14, 2011
top l-r: Emi-Jay Metallic Set of 5, Emi-Jay Americana Set of 3, Twistband Neon Set of 3 (neon pink, green orange, sorry for the poor picture quality!),
bottom l-r: , Twistbands in Denim, Plum, Turquoise, Apple (sorry, looks yellow!), Mint, Forest, Grapefruit, Raspberry, Melon, Cherry
I've found that the Emi-Jays stretch out a lot, much more than Twistbands do. I have really thin hair, so I prefer the Twistbands for this reason. The Emi-Jays are more comfortable to wear around your wrist because they are a little bit bigger to begin with (before they stretch out). They both are fabulous for putting your hair up and avoiding the dreaded hair-tie bump in case you want to wear your hair down later in the day. Twistband also offers headbands, perfect for working out if you have bangs (my sister bought some + loves them!).
Happy Hump Day, everyone!
Monday, September 12, 2011
- 1 1/2 cups milk
- 1 1/2 tablespoons minced garlic
- 1 1/2 tablespoons dry white wine
- 1 tablespoon crushed red pepper
- 1 tablespoon paprika
- 1 1/2 teaspoons salt
- 6 thin center-cut pork chops (about 2 1/4 pounds... I actually used Whole Foods pork loins and cut the fat off)
- 1 cup fine, dry bread crumbs
- 1/2 teaspoon black pepper
- 2 teaspoons Emeril's Italian Essence or other Italian seasoning
- 1/4 cup grated Pecorino
- 3 tablespoons olive oil
In a medium bowl, combine the milk, garlic, white wine, red pepper, paprika, and 1 teaspoon salt and stir well. Add the pork chops and soak at room temperature while assembling the remaining ingredients, at least 30 minutes.
Preheat the oven to 400 degrees F and line a large rimmed baking sheet with aluminum foil. Place a lightly greased wire rack on top of the baking sheet and set aside.
In a large sealable plastic bag, add the bread crumbs, remaining 1/2 teaspoon salt, the black pepper, Essence, and cheese and shake to combine. Drain the pork chops from the milk mixture, one at a time, and add to the bread crumb mixture. Shake to coat thoroughly. (You may need to press the mixture into the chops with your hands.)
Arrange the pork chops on the baking rack and drizzle with the olive oil. Bake for 20 minutes (I cooked them for 30, since they were a little thicker), or until cooked through and the breading is crisp and golden.
Even if you aren't a huge pork fan, you must try this recipe. They are crispy, a bit spicy, and super tasty.