Two Good Eats for Tuesday

Good morning, Kitschies!  It's only Tuesday and it's been a crazy week, partly because it seems like the weekend took forever to get through and then it's bled on over to this week.  I'll spare you the deets, but it was not a good weekend.  And come to think of it, that *not good* started on Friday.  *sigh*  Anyway...I'm not going to let this be a Debbie Downer post, so let's get on with it, shall we?

I went to a derby practice on Saturday and then again last night.  Saturday's practice was brutal - my legs were sore after that practice and then add in a couple falls last night (thanks stoopid berries from the damned trees and sand on the track) and I'm one sore mama today!  I am so thankful to work with some great physicians - chiropractic/osteopathic manipulations are saving my derby-lovin' life!  I may be sore and I may be bruised, but I'm lovin' every second of it.

I haven't share a good recipe with you lately, so I dug a good one out of my pending folder for today.  These recipes came from my go-to recipe site: allrecipes.com.

BBQ Chicken
3 Tbsp vegetable oil
1 1/2 cups cider vinegar
1 Tbsp salt
1/4 tsp ground black pepper
2 tsp poultry seasoning
2 pounds cut up chicken pieces

Heat grill to medium heat. 

In a small skillet combine the oil, vinegar, salt and pepper and put over low heat. Add the poultry seasoning while stirring constantly; when sauce mixes well and starts to bubble, it is done. 

Place chicken on hot grill and brush with sauce. Grill for 45 to 60 minutes, turning every 5 to 10 minutes, and brush chicken with sauce after each turning. Grill until chicken is done and juices run clear. (Note: Be sure to keep an eye on the chicken as it cooks, as it tends to have flair ups due to the oil and chicken drippings!) 

NOTES:  I used skinless, boneless chicken breasts, not pieces.  And instead of brushing the chicken while it was grilling, I marinated it for a few hours.  I think the flavor is better that way.  

And a bonus, side dish recipe:


Roasted Garlic Cauliflower
2 Tbsp minced garlic
3 Tbsp olive oil
1 large head cauliflower, separated in to florets
1/3 cup grated Parmesan cheese
salt and pepper to taste
1 Tbsp chopped fresh parsley

Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish. 

Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste. 

Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown. 

NOTE:  I did not use parsley - I didn't think it would add anything and it doesn't matter to me if my side dish lacks color.

I think the cider vinegar in the marinade really made the chicken moist.  I really liked this recipe, and so did the others (boys big and small alike).

I liked the cauliflower but I don't remember if the boys did or not.  I have a feeling they probably turned their noses up at it until they finally gave in and took a taste.  And wouldn't you know it...they ended up liking it.

Mmm...and now I'm hungry.  Great.  Good thing I'll be going to lunch soon!


I'll be back tomorrow with a WWtKW (I haven't played for a few weeks) and hopefully an On Wednesday We Wear Pink post, too!  Thanks for bearing with my slower than usual posting.  It's been a crazy couple of weeks!

Did Somebody Say Ranch?

Holy shitballs, people!  What the heck happened to the day?!  It was super chaotic today.  First, my cell phone beeped at 6:10 this morning.  It was my co-worker telling me she wasn't coming in because she's sick.  Not a big deal; I'd rather her stay home with her sickness than share it with me.  Second, I get to work and I hear that one of the other medical assistants isn't coming in because she had to take her daughter to the doctor.  Nice.  So, I'm short-handed on my end of the world and now the *other* end of the world is minus an MA.  Luckily there was somebody else to cover because I was really busy with my two docs.  THIRD...the powers that be (read: the docs) decided to fire one of the front desk girls and we had a replacement starting this morning.  This means the front desk is doubly short-handed because one regular is gone and the other regular has to train the noob.  *sigh*  And add in there one of the new practitioners coming down to my station every 30 minutes to tell me about something he wants me to do with his EMR form (I told him he's not allowed to come to my part of the world anymore - he's used all his passes for the week.  Somehow I don't think that matters).  This was all before lunch.  Somehow, it all kept flowing and I got a lunch.  A 45-minute lunch!  The afternoon was much better but at that point, I realized I forgot my flash drive with all my blog pics.  Can I go home yet?  I finished out the afternoon and got out only 15 minutes later than usual.  The boys were pretty quiet on the way home, which is good because I am exhausted!  So, here I am...it's 8:15.  The boys are bathed and in bed.  The hubs has gone to Planet Ego.  My nails are done.  Glee was a repeat.  I have to do a load of laundry and finish this post.  And then...I don't care if it's before 9...I'm going to bed. 

Enough of that.  On to the food!

A couple weeks ago, the hubs decided that he wanted to try a new recipe.  The hubs is really a good cook.  He just doesn't like to make things that require a recipe.  So I was pretty excited when he said HE wanted to try something new.  He went digging through a bunch of my recipe books, stickied the pages he was interested in, and then passed them over to me for my opinion.  You know...as long as he wants to make dinner and it doesn't contain fish or lamb, it's all good with me.  We both agreed on a promising looking recipe from Best Burgers, a recipe book we got who knows when.  I don't know if we've ever used a recipe out of it...until now.

Ranch Burger
1 1/4 lbs lean ground beef
3/4 cup prepared Ranch dressing
3/4 cup dry bread crumbs
1/4 cup minced onion
1 tsp salt
1/4 tsp black pepper

In a large bowl, combine beef, salad dressing, bread crumbs, onion, salt and pepper.  Shape into 6 patties.  Grill over medium-hot coals 5-6 minutes until no longer pink in center (160*).  Place on sesame seed buns with lettuce, tomato and red onion slices, if desired.  Serve with a generous amount of additional Ranch dressing.

Choppin' the onions.  I don't know what it is, but the hubs has a *thing* for red onion.  I'm not complaining, but that's the first thing he grabs for when I tell him I need an onion.

The mix.  Bread crumbs, Ranch dressing and onions.  I don't have anything against bread crumbs, but they don't belong in a burger.  They just don't.

The blob 'o meat.  When I saw this, all I could think of is this...

Meatwad a la Aqua Team Hunger Force.  No, I've never watched it, but there was a time when his image was inescapable on the internets.

All prettily shaped in to patties.  3 adult-size and 2 little kid-size. 

I don't know if it was the dressing, but these got the Cajun treatment.  And for once, it wasn't me who burned the chicken.

The finished product.  Isn't it pretty?  We had some spicy fried onion petals for added spiciness (we also added a piece of pepper jack to the adult burgers).

Now...as I was saying...bread crumbs do not belong in a burger.  Meatballs?  Sure.  Meatloaf?  Sometimes.  Burgers?  Never.  The bread crumbs made the burgers all mushy and more like a big flattened meatball than a burger.  Next time I'll opt out of the bread crumbs and change the prepared Ranch dressing for Ranch seasoning...the kind in a packet.  Overall, I wasn't too impressed with the flavor of these.  Or the consistency.  On a scale of 1 to 5, I'd give these a 2, but with a few changes, these could be 4-star burgers!

Have you ever tried a recipe that looked good on paper but ended up being less than stellar?  Do you rely on recipes or do you wing it?  I'm definitely a recipe kind of gal.  It takes me a LONG time to be comfortable enough with a recipe before I try to mix things up.

Are you chicken?

I can not get motivated this afternoon.  Good thing it's Thursday because I don't know that I'd be able to make myself come in to work more than one more day this week.  I hate days like this.

Despite the blah I'm in this afternoon, I do have a good recipe for you.  I found this while trolling one of my favorite online recipe sites: Allrecipes.  I like that you can type in an ingredient and they'll give you a bunch of recipes based on that one ingredient.  You can also narrow it down by cooking method (BBQ, baked, steamed, etc) or type of food (breakfast, dessert, etc).

Korean BBQ Chicken Marinade

1 cup white sugar
1 cup soy sauce
1 cup water
1 tsp onion powder
1 tsp ground ginger
1 Tbsp lemon juice (optional)
4 tsp hot chile paste (optional)

In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes. 

Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired. 

NOTES:  Even though the lemon juice and chile paste were optional, I added them anyway.  I marinated the chicken for the whole day.

This is SOOO good!  And it's even delicious cold the next day.  I made this last week and we're already having it again for dinner tonight. 

Hmmmm...after reading the recipe, I realize that I didn't do all of it.  Let me rephrase that.  I added all the ingredients, I just didn't boil/simmer them all together.  I hope it comes out as good as it did the first time.  We're having it in salad with mandarin oranges so the flavor probably won't be quite as important, but I'll let you know either way.


Enjoy!!  Please let me know if you try any of my recipes and what you thought.  If there's a certain type of recipe you're looking for but don't want to try it yourself, let me know and maybe I'll try it out for you first.  I'm always open to new recipes!!  


I know this is a little off subject, but does anybody watch Project Runway?  I missed last season but I'm back in to the show full-force.  In the words of Tim Gunn: Make it work!


Listening to: Why Should I Cry For You by Sting
Mood: It's Thursday

A cow of a different color

Happy Tuesday, Kitschies!  I'm waiting around for the doc to finish with the last patient of the morning so I can go to lunch.  I'm HUNGRY!  Making this post probably won't help the hunger much because these burgers were GOOOD, but it'll give me something to do other than pace up and down the halls waiting for her to finish up.  LOL

I was not planning on doing two recipe posts back to back, but apparently I have some pictures to edit because I know I have two manis I have yet to post.  I thought I had loaded up my flashdrive on Sunday night or Monday morning, but I guess not.  Guess I know what I'll be doing tonight after my workout.  Anyway...doesn't matter.  I have a good recipe for you, so it's a win-win.

Cumin Corn Burgers 

1 lb ground beef
3 tsp ground cumin
3 tsp cumin seeds
1 cup whole corn kernels, cooked
salt & pepper to taste

Preheat grill to high heat.  In a large bowl, combine beef, ground cumin, cumin seeds, corn, and salt and pepper. Mix together and form into patties.  Lightly oil grate, and place patties onto grill. Cook for 3 to 4 minutes per side, or until cooked through. 

NOTES:  I didn't change any ingredients with this recipe.  I didn't grill these over high heat, but I did oil the grate.  We topped ours with American cheese and I used regular yellow mustard on top.  These were so good!!  I was afraid the cumin flavor was going to be too strong, especially with both ground and whole seeds, but the taste was really more of an afterthought than a slap in the face.

 

Formed patties.  I could've made 4 out of the pound of ground beef, but we like our burgers big.  The smaller third patty was devoured by the hubs the next day for lunch.  He said it made good leftovers.

 The hubs also said there needs to be more pictures of the chef on my blog.  I don't necessarily agree, but this picture wasn't half bad.  LOL

The finished product.  I toasted buns to go with this - which is a good thing because they would've gotten kinda soggy.  These burgers are so juicy.  Now that I think about it, I think I might try Mexicorn next time.

And one more pic for good measure.  I think I've got to work on presentation.  This one looks a little lacking.  But lacking what?  I have no idea.  LOL


In other news...PHD announced her weekly challenge this morning.  She usually posts them on Monday morning so every time I checked Blogger yesterday, I was disappointed to not see the post.  She posted this morning and, like every week, I got excited (how pathetic am I?)!  This is perfect because I've been wanting to do a French mani look - now I get to!  Oh, and if you haven't had a chance to check out last week's challenge gallery (nature), HERE'S a link.  Great submissions - as always!  AND...if you haven't heard, I'm hosting a giveaway of a $40 CSN Stores gift card.  Entries are open until August 21st, but enter now so you don't forget (I usually forget).  AANNDD...I'm planning a giveaway for when I hit 100 followers...so invite your friends and get my followers up - I'm almost there (I'm at 96)!  

Thanks for stopping by today.  I know your time is precious and I appreciate all people who come by and I really love the people who comment on my posts.  You girls keep me going!!  Remember to check back in tomorrow for Workout Wednesday!  


Listening to: If You Don't Know Me By Now by Seal
Mood: HUNGRY
 

I loves me some grilled pork!

Another Monday is upon us.  I hope everybody had a good weekend.  Mine?  Well...we didn't do much of anything.  However, I got a bur up my booty yesterday and decided to do some Spring cleaning - totally cleaned the dining room and part of the living room.  It needed it so bad...and there's still more to do.  Nate was a turd yesterday - he actually took a nap but he woke up in a horrible mood.  Mason slept half the day away which was kinda nice.  I took him on a walk yesterday evening and I saw a baby horned toad - it was light brown and only about 4" from nose to tail.  The hubs asked why I didn't pick him up - ummm...didn't want my finger pierce, thankyouverymuch!  LOL

I have a tasty pork recipe for you today.  I did this one last week and we really liked it.  I'd say that Nate ate it, but I really don't remember if he did or not.  That kid is so hit and miss when it comes to eating.  Mason, on the other hand, is such a good eater - he'll eat pretty much anything.  Nate *used* to be a good eater - I'm sure it's just his general turdiness.  Yes.  I just made up a word.  LOL

Balsamic Pork Chops
1/4 cup olive oil
1 cup balsamic vinegar
3 Tbsp fresh rosemary, sage or thyme
1 tsp chopped garlic
2 pork tenderloins
salt & pepper to taste

Combine oil, vinegar, and garlic with rosemary in a self-sealing bag. Add pork tenderloins and marinate them for 30 minutes in the refrigerator. 

Remove from marinade and discard remaining marinade. Season tenderloins with salt and pepper. Grill over medium-hot fire, turning occasionally, for 15-25 minutes, until meat thermometer inserted reads 155-160 degrees F. Slice to serve.

NOTES:  I used 4 boneless loin chops instead of tenderloins.  If you use dried rosemary, use half as much as fresh (I used the whole 3 Tbsp and it was TOO MUCH!).  I let the chops marinade all day in a zipper bag.  

 

YUM!!  And, just a random pic of Nate-the-Turd.  We had our besties over for dinner last weekend and to keep Nate our of hair, we connected him to the Wii.  I came in from chatting with Wendi and this is how Nate was playing...

He wasn't very happy that I snapped a picture of him.  The pic immediately after this is him jumping off the couching yelling at me to not take a picture.  Anyway, this one made me laugh.  Can you say "Hi - You're Nate's girlfriend?  I have a couple pictures for you to look at."  LMAO!!

Just a reminder...I'm hosting a giveaway for a $40 gift card to CSN Stores.  Check out the original post HERE - you have until August 21st, but go enter now so you don't forget!

Listening to: Come on Get Higher by Matt Nathanson
Mood: disinterested

Fire up that grill

I don't know about you, but we use our grill year-round. I know some people are grill purists and insist on using *only* charcoal. To them I say: (said in my best Cartman voice *ahem*) WHATEVA - I DO WHAT I WANT! We have a gas grill and we love it! My parents gave us the grill we have when we moved in to our house almost 5 years ago - it's about time we start thinking about an upgrade. It's still reliable, but it could stand to be retired.

So, in honor of the 4th of July BBQ, I bring you an awesome marinade/recipe for pork chops. I know...I know. Who has pork chops for the 4th? We usually have hot dogs and burgers, but in case you're looking for something a little different that is very low fuss, I've got a good one for you. The really nice thing about this one is you can make it the night before and it's ready for you whenever you're ready to slap it on the grill.

Sweet Mustard Chops

1/2 cup mayonnaise
1/4 cup packed brown sugar
1/4 cup prepared mustard
2 tsp seasoned salt
1/3 cup red wine vinegar
4 (1" thick) pork chops

Combine mayonnaise, brown sugar, mustard and seasoned salt; mix well. Blend in vinegar. Pour into a large resealable plastic bag or shallow glass container; add pork. Seal bag or cover container; refrigerate overnight. Drain and discard marinade. Grill, covered, over medium coals, turning occasionally, for 20-25 minutes or until juices run clear.

NOTE: I don't change a thing about this recipe. It is perfection as is! You can speed this up and only marinate for a couple hours, but it really is best if it marinates overnight. Both of my boys eat this without complaint (quite the feat - let me tell you!).





I meant to get a little better pics of those yummy chops, but the hubs and kids devoured them before I could snap one. Some people's kids!


In other news...for a couple weeks, we've been finding what looks to be owl pellets under a big tree in our front yard.



Yeah, kinda gross, but really cool at the same time. Anyway...I told the hubs that we had an owl living in our tree. We never saw it, so I figured he was out hunting at night in the vast expanse around our neighborhood and then decided to rest and eat in our tree. Whatever. It's cool either way. The other morning I was strapping the boys in the car and I heard a bunch of bird throwing a big fit in the tree. I look up and I see birds I've never seen in the area (pretty ones when usually all we have are the boring house finches). And what are they throwing a fit about? THIS is what they're throwing a fit about.


Yep! I was right - we have a barn owl living in the tree. He was not very happy that those birds were bothering him, but there he sat. He was out there that evening, too. But, of course, the next morning, he's nowhere to be seen. I hope he doesn't decide that there's too much commotion in our tree because I think it's awesome he took up residence in our tree! And if he waits around a few weeks, he could probably have a meal of the baby barn swallows that are in a nest above our front door. LOL Circle of life, girls. Circle of life.


Listening to: Make Yourself by Incubus
Mood: TGIF!

Kabob-a-bob-bob

Evening, Kitschies. It's Monday. Meh. The weekend was better than Monday. Pretty much every day is better than Monday. Though, if you take out Monday, that means Tuesday is the new Monday and nobody wants that!!

Yesterday was Father's Day. Was it a restful day for the hubs? Nope. We had his Dad over for dinner and some swing set building. Fun! Nate was happy to have something in the backyard to play on/with other than dirt and some trucks. I told him that way we don't have to go to the park ever again. He wasn't very happy about that. LOL Since it was Father's Day, I told the hubs what we ate was up to him. I would get it ready, but he had to chose it. He decided on a dish we like to do once or twice a Summer. I guess it's officially Summer for us!

Neil & his Dad on Father's Day - swing set time!

Southern Style Mustard BBQ Chicken Kabobs

1 1/2 cups catsup
1 cup prepared mustard
1/2 to 2/3 cup cider vinegar
1/2 cup Equal Spoonful*
2 Tbsp stick butter or margarine
1 Tbsp Worcestershire sauce
1/2 tsp maple flavoring
1/2 tsp coarsely ground black pepper
1 1/2 lbs skinless, boneless chicken breasts, cut into 3/4-inch cubes
2 small yellow summer squash, cut crosswise into 1-inch slices
12 medium mushroom caps
1 large red or green bell pepper, cut into 1-inch pieces
*May substitute 12 packets Equal sweetener

Mix all ingredients, except chicken and vegetables, in medium saucepan. Cook over medium heat 3 to 4 minutes or until sauce is hot and butter is melted.

Assemble chicken cubes and vegetables on skewers; grill over medium heat 10 to 15 minutes until chicken is no longer pink, turning occasionally and basting generously with sauce. Bring remaining sauce to a boil in small saucepan. Boil 5 minutes. Serve with kabobs.

NOTES: Soak wooden skewers in water for 1 hour prior to grilling - it helps to keep them from burning to ash. We have a hard time getting the chicken cooked through without destroying the veggies. This time we marinated the chicken pieces in the sauce then partially cooked the chicken. Once partially cooked, we put them on the skewers with the veggies and then threw them on the grill until completely cooked.




Now come with me for a bit. This is kind of a little walk along a path that my mind took while writing this post. I've been all over Silversun Pickups the last couple of weeks. I heard about them months ago, but I finally downloaded their latest disc: Swoon. I. LOVE. IT. They're reminiscent of early 90s grunge. But. That is NOT a chick singing. I couldn't believe it, so I looked it up. Nope. That's a guy. He's got a cool voice, but I just cannot see his face with his voice. It just doesn't fit. And it bugs me. LOL I find myself daydreaming about it while listening to the songs. *sigh* Why does this bug me so much? Yeah. I'm strange. Welcome to my world. Another thing. That mustache. It's gotta go. Seriously. Check out the link at the bottom of the post for the video. Oh, and I think that Panic Switch would make an awesome song for Rockband!! Wait. It's already available. WOOT!! LMAO I crack myself up.

Listening to: The Royal We by Silversun Pickups
Mood: perplexed

Summer's calling!!

Good afternoon, Kitschies! We're officially in to a new week and it's been good so far. However, it IS just Tuesday, so who knows what's really in store for us.

I don't know about you, but it feels like the new year was just last month yet it was over 6 months ago!!! Time is moving much, much to quickly for my liking. However, to help make it slow down, we like to do some grilling outside, preferably with friends and/or family. The weather this last weekend was beautiful and it's been pretty darn nice the last couple of days. See, the thing about New Mexico weather is if you don't like it, wait a few minutes and it'll change. I hope this pattern doesn't change for a while because when it does, that means it's gonna get HOT! Today a patient of mine told me today is the "official" start of monsoon season. What does that mean? Afternoon thundershowers! It's crazy though, because it could be pouring rain one minute and then five minutes later it doesn't even look like it rained. It's nice because it usually cools off the afternoon, but it also can trigger flash floods - not good. Anyway...in light of the upcoming summer, I bring you a recipe/marinade for my favorite cut of meat: tri tip!

If you don't live in California, you probably have never hear of it. Tri tip is a cut of beef from the bottom sirloin. It's a small triangular muscle that usually comes in 1 1/2 - 2 1/2 pounds. Relatively lower in fat, it makes a very good roast and an excellent grilling meat. In my family, we usually use a dry rub and grill it on a gas grill until medium-rare. Now that I live in New Mexico, that cut of meat has been impossible to find. Luckily, my parents come to visit once or twice a year and they're nice enough to stock us up with plenty of tri tip to get us through to their next visit. I know I said that it usually comes in 1 1/2 - 2 1/2 pound portions, but the stuff my parents got me is bigger than that!! One portion easily feeds four adults. Like I said, we usually use a dry rub on tri tip, but I was in search of a marinade to use this time. This is what I found.

Easy Grilled Tri Tip

1/4 cup soy sauce
1/4 cup olive oil
2 Tbsp water
2 cloves garlic, peeled and chopped
salt & pepper to taste
4 pounds beef tri tip, cut into 1/2 inch thick slices

Marinate for at least 4 hours, flipping every so often for even coverage

In a large, non-reactive bowl, blend the soy sauce, olive oil, water, garlic, and pepper. Place the beef tri tip in the marinade. Cover, and marinate in the refrigerator at least 4 hours.

Preheat an outdoor grill for high heat, and lightly oil grate.

Grill the beef slices 3 to 5 minutes per side, or to desired doneness. Discard remaining marinade.

The finished product served with my "potato pack" and El Pinto salsa

NOTES: I think I used a little more than 2 cloves of garlic (we LOVE garlic). You don't necessarily have to oil the grate - I've never had a problem with tri tip sticking to the grate. However, when we do need to oil the grate, we use Pam for Grilling. It's good stuffs! Non-reactive bowl means either glass or plastic. You can either cook the whole thing, which is what we usually do, or you can cut the slab up in to individual steaks. I don't know why, but we always serve this with salsa. Our salsa of choice is El Pinto medium salsa. Before New Mexico, I never knew what salsa really was. I will never NOT get El Pinto salsa, even if I move out of the Land of Enchantment. My Dad usually grabs a jar or two to take back to Cali because you can't find it in the stores there anymore.

This is what I had for dinner - the hubs doesn't like artichokes so I had one all to myself...soooo good!!!

In addition to tri tip, I usually serve my "potato pack". I call it that because when it was just the hubs and I, I would wrap the cut up potatoes in a little foil pack to throw in the oven. Now that we make more (we probably eat more than we should), we've outgrown the "pack" and use a 9 x 13 glass dish. This is just a basic recipe and that's what I like about it. You can mix up the spices depending on what you're serving it with.

Megan's Potato Pack

3 medium potatoes, washed and cubed
small-medium yellow onion, peeled and chunked
olive oil
minced garlic
garlic salt
Italian seasoning
fresh ground pepper
butter (the real stuff)

Wash and cube the potatoes and onion. Place in gallon zipper bag. Add oil, spices and seasonings to taste. Shake to mix. Pour in 9 x 13 glass baking dish. Cube up about 1 Tbsp butter and place all over potatoes. Cover with foil. Place in 350-400* oven for 45-60 minutes, mixing at 30 minutes.

Cubed potatoes and onion

Combine in 9 x 13 glass baking dish

The finished product!

Oh...and I had another Freecycle trade today. MUCH better than the first one - be sure to look for that post coming up in the next couple of days. And while we're on the topic of polish...I am (impatiently!) waiting for my Zoya Polish Exchange package - they charged my account Friday so it should be here any day now!!!

Listening to: Thinking About You by Norah Jones
Mood: good!