This summer flew by! I’ve been kind of slow on the crafting, but with fall in the air, I’m back at it! Here are a couple of arm warmers I made using rose-coloured yarn, some old buttons and a rosebud applique.
My guy surprised me recently with a pair of GORGEOUS designer shoes by our acquaintance, Abel Munoz. I wanted to share these images with you all as I think they are really chic and it’s great to support Canadian talent!!
The spring ’10 line offers 12 styles inspired by Costa Rica’s wildlife, including butterflies, alligators, snakes and bird feathers, and features platform heels and booties. The made-in-Italy line is set to retail for between $400 and $650 and is expected to sell at Ogilvy’s in Canada and other high-end stores like George C in Toronto.
Check this article out for more on the shoes I’m wearing:
I’ve discovered a wonder food and wanted to share it (and my recipe) with you, oh and it just happens to be in season—RIGHT NOW!
I’ve always wondered what this crazy, crinkled green mass of vegetable was in the supermarket. Even when I worked at Price Chopper, all it was, was a code of 4 numbers to me. Had I known it’s nutritional value and yummy taste back then I would have started eating it a long time ago.
When cooked, Kale comes with it’s own seasoning, you’d swear you sautéed onions or garlic along with it – but that’s how it tastes, earthy, rich and delicious. And it’s low-cal.
Part of the Brassica family (cabbage, collards, Brussels sprouts) – Kale is jam packed with health-promoting, sulfur-containing PHYTONUTRIENTS (don’t be intimidated). All this means is kale s loaded with good things, things that help prevent cancer (ovarian, breast and colon), helps to prevent cataracts (Vitamin A), boost the immune system (Vitamin C), healthy skin and healthy blood cells, (Vitamin B6) and healthy bones (manganese)—this combination of vitamins and nutrients makes Kale a rock star among the veggie community.
How to buy kale:
• Look for organic. In my opinion, kale is hard to wash and when pesticides are being used, it’s even harder because of all the crinkly, creased leaves. Organic not only tastes better, it’s a safer option against ingesting harmful pesticides.
• Look for smaller leaves, with deep coloured leaves and moist stems, these will taste the sweetest and be tender.
• Look for firm, deeply colored leaves and moist hardy stems.
Wrap the kale in a paper towel, in a bag and in the refrigerator. It should be eaten within 2-3 days, the longer it’s kept in the refrigerator, the more bitter it will taste.
For more information on kale and its benefits, visit http://bit.ly/3hyOtd.
My Kale Recipe