Kate Lanphear ...

....has great style. The layers of greys and blacks looks effortless and cool with her platnium hair.

Going Good.

I think I've missed being stressed out. It's been fun scrambling around looking for a temporary job, trying to plan a move to Mexico and maintain a social life. I'm just now realizing that the last few months I've been too comfortable with my situation.

I have a job interview today for an upscale restaurant in Houston's upper-Kirby district. I'm looking forward to that job because I'll actually get dress up! The construction industry doesn't care for fashion.

Also have a tentative interview for a temp job tomorrow. That will be much more boring, but hey-- mama's got to pay her bills.

We've got a date set for a San Miguel de Allende trip. We're going for a week to check things out to see if it's realistic for us to move there. I'm convinced I will move there by Feb. 2009. I've been a tad jealous of friends who were able to study abroad and actually learn a language and live in another country. In honor of the Mexican excitement I made some Spanish carmel flan over the weekend.

Shaking Things Up

So, yesterday I found out I'm getting laid off. I had been anticipating this for a few months now, considering the housing and construction market is down and my company's success depends on it. To be frank, I was relieved when I heard. I was reaching the point where I wasn't happy here and was ready for a career change. It couldn't have been at a better time:

- just told myself I was going to cut back on eating at restaurants
- The weather is cool, don't need AC anymore
- don't mind shopping vintage
-don't have kids, house payments or car payments
-saved, saved, saved my money just for something like this.
-can take a cheap, bus ride vacay to San Miguel de Allende with the BF.. finally.

I'm totally looking forward to finding another job in a new city. I know it might be hard in this economy, which is why PLAN B is amazing-- head to Mexico and learn Spanish.

I figure since my grandmother lives in Mexico, I might as well take advantage of the opportunity to relax and learn Spanish. I need that bi-lingual edge when I start applying for jobs again.

e.x.c.i.t.e.d.

p.s. if you know anyone hiring Media, PR, Advertising, Writing.. holla.

Leanimal

I love Leanne Marshall's stuff(of Project Runway). The folds, pleats, ruffles-- Everything is just so. She's been busy selling items at $350 and up at her Etsy shop. Something to pay for the FIDM education. Not bad, I says.

Boobies!!

Ah.. can't believe I forgot... it's BREAST CANCER AWARENESS MONTH!The White House in Washington, DC is Pink this month.

Dinner Cakes

How funny is this?? Found these "Dinner Cupcakes" on Black Eiffel. It looks like this baker got his/her inspiration from Luby's cafeteria.

Chocolate French Macarons

As I mentioned before, I was going to try making some french macarons over the weekend. I tried a Martha Stewart recipe and this delicious chocolate recipe from DavidLebovitz.com. The second recipe was more helpful. The above picture is my messy result.

I'm working on perfecting the technique in order to win some money in a company cooking contest. I'll split the profits with boyfriend since he's such a big help around the kitchen. He made chocolate mousse for filling:)

Chocolate Macarons

Macaron Batter

1 cup (100 gr) powdered sugar
½ cup powdered almonds (about 2 ounces , 50 gr, sliced almonds, pulverized)
3 tablespoons (15 gr) unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons (65 gr) granulated sugar

Preheat oven to 375 degrees F (180 degrees C).

Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.

Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn't quite fine enough.

In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you're alone).

Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.

Rap the baking sheet a few times firmly on the countertop to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.


Chocolate Mousse Recipe

Ingredients
4 1/2 ounces bittersweet chocolate, finely chopped
2 tablespoons (1 ounce) unsalted butter, diced
2 tablespoons espresso or very strong coffee (I used decaf espresso from a local Starbucks)
1 cup cold heavy cream
3 large eggs, separated
1 tablespoon sugar

(Optional) Raspberries and extra whipped cream


Method
1 Whip the cream to soft peaks, then refrigerate.

2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.

3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.

4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.

5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)