Wednesday, June 22, 2011

Video: Stella & Dot Summer Toujours Collection!

Looking for a summery & versatile collection for you summer fashions? Enjoy the Toujours Collection beautifully light & natural accesories from Stella & Dot! Buy your favorite styles today! 


 
ENJOY THIS VIDEO on the TOUJOURS COLLECTION!



Toujours Necklace

Toujours Earrings


Toujours Bracelet


Video: Puerto Vallarta-style Shrimp Burgers with Avocado Aioli

Thank you to my friend Christine B. for sharing this recipe with me! She and her family love this dish... you can also serve it as an entree with black bean salad, grilled corn, rice, grilled pineapple or any other favorite dish! I am so ready to fire up the grill! Enjoy!
:) mel

This is from Chef Marcela's blog...from her show "Mexican Made Easy" on the Food Network. Here is her Shrimp Burger Recipe from the Today Show and Molcajete recipe from The View.

Puerto Vallarta-style Shrimp Burgers with Avocado Aioli

If you want to grill something other than beef this summer, this is it. Positively amazing burgers. The charred, peeled and diced poblano chile makes ALL the difference so make sure to leave it in there. Let me know how it goes. As for the recipe on the Surf and Turf Molcajete, recipe comes right after the burger, keep reading! Besos! Enjoy with an Ice Cold beer!




Yield: 6 servings; prep time: 20 minutes; cook time: 6 to 8 minutes

INGREDIENTS

For the shrimp burgers:

• 1 pound medium shrimp, shelled and deveined
• 1 egg
• 2 tablespoons chopped cilantro
• 1 garlic clove, peeled
• 1/2 cup Panko breadcrumbs
• 1 poblano chile, roasted, peeled, stemmed, seeded and diced
• 2 tablespoons chopped white onion
• Sea salt and freshly ground black pepper, to taste
• 3 tablespoons canola oil
• Bulky Ciabatta rolls, split in half
• 2 plum tomatoes, sliced
• 6 lettuce leaves or a mixture of baby lettuce leaves
For the avocado aioli:


• 1 Haas avocado, halved, seeded and peeled
• 1/4 cup mayonnaise
• 1 tablespoons fresh lime juice
• 2 medium garlic cloves, peeled
• 1 serrano chile, cut in half and seeded
• 2 tablespoons chopped cilantro
• Sea salt and freshly ground black pepper, to taste

DIRECTIONS
To make the shrimp burgers:

Divide the shrimp in half. Coarsely chop one half and set aside. Put remaining half in a food processor and grind to a coarse puree. Add egg, cilantro and garlic to processor. Process until smooth. Sprinkle mixture with breadcrumbs and process again. Transfer contents of food processor to a large bowl. Add coarsely chopped shrimp, poblano chile and onion. Season with salt and freshly ground black pepper to taste. Mix well. Chill for 15 minutes. Form patties or “burgers” and set aside.
Heat oil in a heavy skillet (or put on the grill). When very hot, fry the shrimp burgers until golden, about 3 minutes per side, depending on thickness. Drain on paper towels.
To make the avocado aioli:


Scoop the avocado pulp into the bowl of a food processor. Add the mayonnaise, lime juice, garlic cloves, serrano chile, cilantro, salt and pepper. Process until smooth. Check and adjust seasoning.
To assemble:

Serve shrimp burgers on buns, topped with a dollop of avocado aioli, sliced tomato and lettuce.

Tuesday, June 21, 2011

Video: Stella & Dot's new Renegade Collection is here!

Are you a Renegade? Do you want to be?  Introducing Stella & Dot's Renegade Collection!

It's time to "rock out" in golden spikes and studs combined with a feminine touch...the latest trend to hit the runway this season! Perfect for layering or wearing alone...this versatile collection works well with your Stella and Dot favorites! Shop the collection today!


WATCH THIS HOT FASHION VIDEO!


Renegade Cluster Bracelet: Gold plated spikes and black pave stones adorn this cutting edge stretchable bracelet, perfect to add to your favorite mix and match styles for a on-trend accessory look this season.

Renegade Mini Cluster Hoop Earrings & Renegade Mini Drop Earrings: Single gold plated spike hangs from black diamond Czech stone pave ball, measuring 1" in length with metal hook backing. This pair of everyday earrings is sure to become one of your new favorites this season!

Renegade Cluster Ring: Available in sizes 5-9, this statement ring adds an instant extra 'Wow' to any outfit in your closet.

Renegade Layering Necklace & Renegade Cluster Necklace: Gold plated spikes and pave balls sparkle on a 16" gold plated brass chain with lobster closure.



Ladies...would you like to host an in-home trunk show in the Greater Boston area (and earn FREE Stella & Dot jewelry)? Interested in becoming a Stylist & running your OWN business (from anywhere in the US)? Contact me today!

Shop the Renegade Collection today!
www.stelladot.com/melissarush

Monday, June 20, 2011

Wedding Planner: Engagement Photo Session!


A fun wedding planning idea for all newly engaged, future brides & grooms is to hire a  photographer to do an Engagement Photo Session! You will want to take your time to find the best photographer you can for your wedding (and engagement) photos by asking friends and colleagues, visiting websites, reading reviews and looking at their work online.  Be sure to discuss the fees and options for shooting your wedding - including actual photography time (usually 5-6 hours), plus the cost for the digital images on CD, prints and wedding album. You can either do a full wedding package or pay for things "a la carte," depending on your budget and needs. If your wedding is on the larger side, I suggest hiring a team of 2 photographers, as it easier for 2 photographers to capture all the moments and portraits of a large wedding party. Be sure to shop around. Meet with a few photographers to negotiate the price and find the best photographer to suit your needs, personality and style!

The Engagement Session is a wonderful way to not only capture this exciting time in your lives as a newly engaged couple, but you get a chance to work with your wedding photographers. They will learn your personality, and give you ideas for poses, your best angles, and generally get comfortable with you before your Big Day! I suggest you take your Engagment photos in a place that is special to you as a couple...perhaps somewhere in your hometown, a favorite park or beach, the place you got engaged, or any other fun or romantic place you can dream up! I suggest bringing at least 2 "looks" you can change into...one formal or more dressy look (a dress and a tie/slacks), and the other, a more casual look (sundress or jeans)...to show off your personalities. Then, you can use these photos for your Save the Date cards & guest books (which is what we did!)... and have beautiful prints for your mantelpiece.  Enjoy these ideas from a wonderful Engagement Session shot in Hampton Beach, NH by Henry & Masci Photography.

(All photos: Henry & Masci Photography)

Go to Sleep...A children's book for Adults!

After a glorious and sunny Father's Day with my husband and family, I thought it would be fun to post this brilliant and hilarious book -- turned internet phenomenon -- that soooo many new parents can relate to, "Go the F&^%$ to sleep," by Adam Mansbach! My little one is a great sleeper...once we get her to sleep that is! We have spoiled her by holding and cuddling her to sleep... and are realizing now it's time to cut the cord and get her to sleep in her crib! Sigh...we are working on it...but for now, we are doing whatever it takes to get her to sleep!  Buy it online... and enjoy this great interview with the author on Today.




Thursday, June 16, 2011

Happy Father’s Day! (from Goop & Gwyneth Paltrow!)

On this Father's Day, I just wanted to take a moment to say a big Thank You to my father, Richard, who is the best father to me and my sister, Sara...love you, Dad! 

And to my amazing husband, Andrew, (pictured left) who is the BEST daddy in the world to our beautiful daughter, Emily...I love you and I love our family! I am truly blessed to have you in my life... Happy Father's Day!


Love,
mel xo

I love getting Gwyneth's GOOP newsletter each month...and often post it here for my readers. This edition is particularly sweet... it's for foodies and at-home cooks who love their Dads and their husbands... enjoy!
;) mel

GOOP!

It’s Father’s Day on Sunday, and as I always relate my dad to great meals, I caught up with very cool dad (and Editor in Chief of Bon Appétit) Adam Rapoport to talk new jobs, food and fatherhood. And, if you haven't picked up a gift for your foodie father yet, Man With a Pan is a delight. Last, we have included a recipe from My Father's Daughter (another perfect Father's Day gift!), Bruce Paltrow’s World Famous Pancakes, which make for a wonderful Father’s Day brunch.

Being a good dad is rad.

Love,
Gp

Interview with Adam Rapoport:

I was a massive fan of the old Bon Appétit and was sad when I heard it was going to have a revamp. On the heels of Gourmet going down, it was almost too much to bear. But I love what you have done to the place! It feels very bold and modern. How did you formulate what your new approach would be?

A: "I'm gonna answer this question in two parts, if that’s okay:

1. I've always believed that if you want to do something well and create something worthwhile, you've got to do it your way. You've got to commit to it and believe in yourself. As a writer, whenever you try to write in someone else’s style or voice—or give the editor what you *think* he or she wants instead of what you want—it always turns out badly. You should do what you think is right and interesting and fun and cool. When people approach things this way, good stuff can happen. It's why we have game-changing chefs like Fergus Henderson and David Chang.
2. When I got this job, the mandate from Condé Nast was essentially, 'Give us a new magazine.' They wanted the brand to be refreshed and reinvigorated. And when the food media got wind that the company was moving the editorial offices from LA to NYC, and hiring a new editor and a new staff, they began expecting something new and different. But as a reader, it can be tough when a magazine you subscribe to shows up in your mailbox one day looking and reading completely differently. And while we've received a ton of really positive feedback (via hand-written notes, Twitter, emails etc), we’ve also received our share of comments in the vein of 'What the hell is going on!' And I can understand that. But, to be honest, that feedback has helped us a lot. We just shipped our fourth issue (August), and each issue we've made lots of small tweaks and adjustments based on reader comments, so the magazine will not only look great, but will be easy to navigate, enjoyable to read and most importantly, fun to cook with."

Q: Did you feel any trepidation about the choices you were making?

A: "Not when I was making them, no. The notion was, 'Let's make a magazine about things we love.' If we, as a staff, feature foods and people that we're passionate about—and we write about them smartly and photograph them beautifully—then chances are, the reader will dig them too."

Q: How was it to take on so much responsibility with a very young child at home?

A: "I've always been a 9-to-5 (or 6 or 7 or 8) guy; my wife, Simone, is self-employed as an artist and restaurant florist. She works from home, and the brunt of raising Marlon, our three and a half year old son, and renovating our new apartment has fallen on her. And as anyone who's done either knows, both are a huge burden. She's done a phenomenal job at them, but it's been far from easy, and she's had to make tremendous sacrifices to her career. I try to spend as much time with Marlon as I can on weekends, and I rarely go out straight from the office, so I'm usually home to give him a bath and put him down at night."

Q: Do you still have time to cook?

A: "In New York City, whether you have kids or not, you tend to eat out and order in more than most people in the States. On a typical week, Simone and I will cook a few times, once or twice on the weekend, and at least once during the work week. She usually takes charge of the mid-week meal (she does the flowers at Babbo and has a very Batali-esque hand at pastas and creative salads) and I'll usually take over the range or the grill on weekends. If it’s warm out, we’ll definitely be grilling. If I have time, I’ll do dry-rubbed spare ribs with homemade slaw. Otherwise, it’s usually dry-aged rib eye steaks, tagliata style, sliced over a bed of arugula with lemon and olive oil. And Maldon sea salt, of course."

Q: Do you cook with your son?

A: "Marlon eats like he’s carbo-loading for a marathon, but of course there’s no marathon on his calendar. Lots of pasta, cheese, some eggs, cereal. Fortunately, he drinks lots of smoothies that Simone makes and she packs them with as much fruit and vegetables as possible. He’s doing alright. He’s basically built like a linebacker and already weighs over 50 pounds. We’re trying to get him more into cooking—sometimes he’ll help Simone make waffles in the morning—but for now, he’d rather be playing Thomas than beating eggs."

Q: When did you start cooking and why do you like it?

A: "When I was a real little kid, and my older brother and sister were off doing stuff, I always wanted to be around my mom, and my mom always happened to be in the kitchen. She’s a great home cook; she knows that seasoning is key—nothing should ever be bland. So I started cooking fairly young. When I was in 9th grade, and we were allowed off campus for lunch, I’d invite a gang of friends over and I’d make everyone omelets (my dad’s specialty). It made me realize that food was a great way to bring people together."

Q: Do you have any favorite websites/food blogs?

A: "I’m afraid to admit that the website I go to most is espn.com. I’m an editor of a food magazine, but I’m still a guy—I love sports."

Q: Have you read Man with a Pan?

A: "I haven’t yet, but I was emailing the other day with its author, John Donahue, who’s an editor at the New Yorker."

Q: How has having a child changed your approach to food, if at all?

A: "Well, we eat a lot later. By the time we get Marlon down and we’re able to open a bottle of wine and make dinner, we’re sitting down at, like, 10pm. I might as well live in Barcelona."

Q: I read in your first Letter from the Editor how eating great food with people you love is pretty much the road to happiness. I agree. Can you tell me about a recent moment with your family when this was crystal clear?

A: "A couple of weeks ago, I was in upstate New York at my parents’ house with Simone and Marlon, my brother Andy, and my parents, Dan and Maxine. We were grilling up skirt steaks with chimichurri on the Weber (I’m a charcoal purist), I was hitting some golf balls into the pond, watching the sun set and having a beer or two (or three). It doesn’t get much better than that."

Q: Oh, and how do you juggle fatherhood with such a major job? How do you get the QT in?

A: "I think it’s a challenge for every parent—whether they’ve got a full-time gig or whether they stay home to raise the kids (which can be incredibly draining). You try to balance things as best you can, and you learn to say no to the job-related requests that aren’t totally necessary so you can see more of your family. None of us really have it figured out, but we try."

The July issue of Bon Appétit is currently on stands.

Man With a Pan is our current read for Father’s Day, full of personal essays and recipes by dads like Mario Batali, Michael Ruhlman and Stephen King, who have paid their dues in the kitchen and make meals for their families.















A recipe from My Father's Daughter for a Father's Day Brunch



Bruce Paltrow’s World Famous Pancakes

Yield: 3 dozen 5-inch pancakes
Active Preparation Time: 20 minutes
Total Preparation Time: 20 minutes + overnight resting

3 cups unbleached, all-purpose flour
1/4 cup plus 2 tablespoons sugar

1 tablespoon plus 1/2 teaspoon baking powder

2 teaspoons fine salt

3 cups buttermilk

6 tablespoons butter, melted and cooled, plus more butter for cooking

6 organic large eggs

Up to 1 cup milk, as needed to thin batter

Real Vermont maple syrup, warmed

Whisk the dry ingredients together in a large bowl. Whisk together the buttermilk, butter and eggs together in another bowl. Add the wet ingredients to the dry ones whisking just enough to combine (small lumps are okay). Let the batter sit, covered, overnight. The next morning, heat up your griddle or favorite nonstick pan and slick it with a little butter. Add enough milk to the batter to thin it to the right consistency—the thicker the batter, the thicker and heavier your pancakes; the thinner the batter, the more delicate your pancakes—neither is wrong. Cook the pancakes on the griddle, flipping them after bubbles appear on the surface of the uncooked side. Let cook 2-3 minutes more, then remove, and eat with lots of warm maple syrup.

Wednesday, June 15, 2011

Recipes: Summer Side Dish Extravaganza!

Mel's Watermelon, Feta & Mint Salad
This is a unique and festive salad for any summer party. Inspired by my travels to both Greece and Italy! It's best to eat it all the same day...enjoy!


  • 1/2 fresh watermelon - cut into large cubes
  • medium bunch of fresh mint
  • small bunch of arugula
  • medium block of feta cheese - sliced into squares
  • big handful of pitted Kalamata olives
  • Splash of olive oil and Balsamic vinegar - not too much
  • Pinch of sea salt and freshly ground pepper
  • Squeeze a bit of fresh lemon juice over the top
  • Grate a tiny bit of lemon rind for garnish...enjoy!


Mel's Tri-Color Bean & Cilantro Salad
I have made this summer side dish almost every weekend...so much so, I had to stop for a while! It's so fresh & flavorful, and goes with everything from grilled fish or chicken, to burgers & dogs! And, it's great to take to lunch the next day! Mix all together in a festive serving bowl and put in the fridge to chill before serving.


  • 1 large can black beans - drained (or make fresh beans if you have time - but i usually don't!)
  • 1 small can white canneloini beans - drained
  • 1 small can garbanzo beans (chickpeas) - drained
  • 1 cup of corn kernels
  • medium bunch of fresh cilantro
  • 1/2 cucumber - peeled & diced
  • 1 large red, yellow and/or green pepper - diced
  • 1/2 large red onion - diced
  • Mix all together in a large bowl
  • Decent splash of olive oil
  • A few shakes of red pepper flakes - to taste
  • Big splash of Balsamic vinegar
  • Dash of sea salt and freshly ground pepper
  • Optional: a few diced slices of jalapeno - i love them!





Mom's Classic Red Bliss Potato Salad
I love potato salad...especially with red bliss potatoes and hard boiled eggs! It's a real summer favorite made by Mom.


  • large bag of red bliss potatoes - cut into quarters and boiled until firm, not mushy (leave skin on)
  • 4 hardboiled eggs (diced in large pieces)
  • 1 medium red onion (diced)
  • Nice bunch of fresh dill
  • To make dressing: Mix 2 parts mayonnaise with 1 part dijon mustard and little olive oil
  • Dash of sea salt and freshly ground pepper
  • Mix all together, chill and serve...enjoy!



Join Voyage Privé - Discount travel site!

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Join Voyage Privé! It's an online travel discount site for luxury travel...looks amazing! Offers packages up to 60% off! I am dying to book us a trip to Paris or Rome...or how about Maui or Bali...hmmm?! Click this link to join!  Here is some info from their promo email:

HOW DOES IT WORK? Each week, you will receive a newsletter featuring our best upcoming offers that are personally handpicked by the Voyage Privé team. New offers are added daily and are available for purchase for up to five days. So, remember to follow our weekly newsletter and log-on early for the best selection possible.

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Join Rue La La - Exclusive Online Boutique!

Hello fashionistas!
I wanted to invite you to join Rue La La, an exclusive, invitation-only online destination where members discover premier-brand, private sale Boutiques, each open for just a brief window of time. Their focus is a well-edited collection of sought-after offerings from the best brand names in the world. Once you click my invitation link...You're In!

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Happy Shopping!


:) Mel - City Girl