12.24.2015

Casual Friday: Lace Kimono and denim dress



I know it's not really Friday. But it's kind of Friday. A better kind of Friday with a lot of Christmas movies and family jokes and good food.

As you may know I love Christmas. Although this Christmas is a little awkward for me. 
I just got back from my vacation and It's pretty rush at work. I don't even had the time to put the decoration on until today. But I'm excited to go to my grandma and have a traditional Christmas with my family.

That's what I'm wearing today. I'm in love with this lace kimono.










Lace kimono (similar) and Denim dress (similar): F21 / Shoes: ModCloth (Similar) / Hat: old / Necklaces from F21, Claire's and handmade.


At first I was in doubt about buying it. I thought it was going to be hard to use it. But then I was surprised how easy it is to put outfits together with it. :)

Now I'm ready for all the pictures that for sure my mom will take.

Have a merry little christmas guys. 
See you soon.

Love, Deborah



12.17.2015

Roasted grape goat cheese bruschettas


As you may know I love small bites.
I don’t know why,  but I have a feeling that it’s about the time.
I love to eat. And I love to drink some wine. And hang out with friends. And if I can make anything to make these moments last longer, count me in.
Don’t get me wrong, I’m not against a good meal, but it has a big problem to me: It has a beginning, a middle and an end.
And somehow a reunion only with small bites, has the possibility of never end.

Ok, let’s end with this food philosophy and talk about what matters. The recipeee.

These days I was planning try new types of crostinis, or bruschettas, or whatever you prefer to call these.

This recipe I saw more than one year ago at A Beautiful Mess and I always wanted to try.
It’s a roasted grape goat cheese bruschetta. They made it with honey goat cheese, but I decided to try it with regular goat cheese, and add maple syrup on top at the end.

It’s delicious guys, you need to try!

Roasted grape with goat cheese bruschetta, makes 6


  • 1 cup of grape (washed and halved)
  • 2 tablespoon Goat cheese
  • 2 sprigs of rosemary
  • Italian bread, 6 slices
  • Olive oil
  • Maple syrup, to taste



Preheat oven to 450˚F.
Wash and halve the grapes. Put it in a baking pan and drizzle olive oil on top. Add the rosemary and mix.


Bake the grapes for 15-20 minutes, or until their skins seems wrinkled.

Brush each side of the bread with olive oil and bake them until they are toasted.

Spread your honey goat cheese onto each crostini, and top with your roasted grape and rosemary mixture.  Drizzle the maple syrup on it! And serve.




Enjoy it!

Love,
Deborah

11.06.2015

Casual Friday - Denim shirt and yellow oxford




Hello guuuuys! :D

It’s Friday again. Phew.

And despite this Friday is pretty rushed around here, Friday is always Friday and still a happy day! :D

Next Friday I’m traveling to USA. I’m going to Las Vegas, Orlando, New York and Washington DC. And despite I’ve already been in Orlando and Washington before, and have lived in New York for a while (my favorite city in the whole world by the way), it’s ALWAYS SO GOOD COME BACK! And this time I’m traveling with some of my best friends, so I’m sure it’s going to be amazing!

I’m very excited and running out with the preparations, and of course, I need to let everything done here at work. But I know, every little thing is gonna be all right.

And NEXT Friday I’ll be on a plane!! Tchu tchu tchu (dancing on my chair)

Well, this post is about the outfit, right? So, the outfit.

I like this outfit because is a good option for work. I like the combination because it keeps the look “OK” to work, but it shows a little bit of me and who I am. Not to mention that it is also “Cool” for the happy hour after work. So, it’s double good. ;)

And P.S. I love this yellow shoe.








 




Skirt: F21 | Shoe: Dafiti/Santa Lola (similar) | Denin Shirt: Old (similar) | Headband: Homemade |  Necklace: Gift from my sis ♥

See you guys. :D
TGIF.

Love, Deborah


    


11.04.2015

Pasta recipes: Garlic olive oil spaghetti


Last month was my father’s birthday and as usual we had a big lunch on Sunday for the whole family with probably too much food and too much chocolate cake.

This year he prepared steak parmigiana and garlic olive oil spaghetti. Plus rice with sausage, smashed potato and Salad (Phew). But as I always rather pasta with tomato sauce I wasn't very thrilled with the spaghetti and I was more excited about the steak parmigiana.
But it ended up that the Garlic Olive oil spaghetti was the success of the menu (without disdain the superdelicious steak parmegiana, of course).

Obviously that I helped to prepare everything in the day, with second thoughts, to learn the tricks and prepare it at home later.
Last week I decided to test my great knowledge in garlic oil pasta and I made it all by myself at home.

The results? My dad would be proud!

Here is the recipe:

Garlic olive oil spaghetti – serves 2



  • 7 oz of spaghetti pasta (I used whole grain spaghetti but I truly believe that it would be good with any kind of pasta)
  • 6 garlic clove or 1 ½ tablespoon of sliced garlic
  • 2 tablespoon of Worcestershire sauce
  • 1/4 cup olive oil
  • Basil leaves
  • Salt to taste
  • Black pepper to taste
  • Grated cheese (optional)


Prepare the pasta following the instructions of the package. After it’s ready, drain the pasta and reserve.

Chop the garlic. In a pan, saute the garlic in olive oil until golden brown. Be careful to not too fry. It should be golden and not fried, so when it begin to appear fried / dry, switch to low heat and, in the same pan, add the spaghetti.



Add the Worcestershire sauce, salt and black pepper and the basil leaves. Mix carefully to not crush the pasta.


Taste the salt and add more, if it’s necessary.

Serve with grated cheese if you'd like.



Enjoy!

Love,
Deborah

9.14.2015

Julie & Julia Tomato Bruschettas Recipe





I’m not the kind of person who has a favorite movie. I simply can’t choose ONE movie to be my favorite. Depends of the mood, you know?
For me, choosing a favorite movie  it’s like choosing between cheese and chocolate. Or (in my case), between wine and beer.
You can’t choose, DEPENDS OF THE MOOD.

That said, you can figure that I have a lot of favorite movies. One for each moment of life/humor/weather/company. 
Yes. Coming from Dirty Dancing to Inception, passing by all Harry Potter movies.

And one of my favorite movie is Julie and Julia.
It’s not a cult classic, or have great special effects, but I love how light and gentle it is.
It has a beautiful photography and a beautiful history. The characters and the actors are so “real people” and I can’t explain exactly why, but it makes my heart warmer.

Besides all that, I LOOOVE the recipes. It always inspires me to cook. 
Maybe a great dinner, or simply a good meal well done.

And this recipe is from the movie.
It’s an easy recipe but still delicious. It’s a tomato bruschetta, made in a pan and not in the oven.
You must give it a try sometime.

Julie & Julia Tomato Bruschetta, serves 2 

You need:
  • 1 big tomato or 2 regular size
  • Italian bread (4 slices with 0.8 in thickness)
  • Fresh basil  (approximately 6 leafs)
  • 1 garlic clove
  • 3 tablespoon of butter
  • Olive oil
  • Black pepper (to taste)
  • Salt (to taste)



Cut the tomatoes in cubes. Put it in a bowl. Cut the basil and add it to the bowl.


Add the olive oil (enough to cover ¼ of the space where the tomatoes are) and add the black pepper. Set aside.

DO NOT add the salt yet. The salt makes the tomatoes release water, and we don’t want that.
Let it rest for 10-15 minutes.



It’s approximately the time we need to prepare the bread. Cut the Italian bread in slices with approximately 0.8 in thickness.

In a skillet, add the butter. As soon as it melt, add the slices of bread and press them a little to absorb the butter.

If you prefer, you can use the olive oil here instead of the butter.
Will be just as good!




When the bread turns golden and crunchy, turn it to the other side. When it start to become browned, turn off the fire.

Peel the garlic clove and cut it in half. Rub the garlic on the crispy surface of the bread. That’s why the bread needs to be crunchy.

Half clove usually is enough for three/four slices, depending on the size of the slice. For the three slices in the picture I used only half clove.
Be careful to not rub too much, because the garlic taste can be too strong if you do.



Now add salt to the tomato. Mix it with a spoon.
Assemble the bruschettas putting tomatoes on top. And serve. :)







Cya guys :)

Love,
Deborah

8.06.2015

Eggplant Lasagna



I’ve never eaten eggplant lasagna in my life until this year! And when I tried it I just thought: HOW it’s possible that I spent 26 years without it?
Sometimes I think this kind of lasagna is way better from the regular one.
But when I eat the regular one I think it’s better. But then I eat the eggplant version and I think it’s better. And then I change my mind. And change my mind again.
So you can see I’m not very sure about my favorite kind of lasagna, but why should I be?
It’s like choosing between 2 delicious flavors of pizza.

Here is the recipe of a simple-delicious-quick eggplant lasagna. It was the first time in my life that I've made eggplant lasagna! Actually it was the first time in my life that I've made a lasagna. And believe or not, it ended delicious! Yay!

I’ve seen a lot of variations in eggplant lasagna recipes, sometimes they come with tomato sauce, sometimes with white sauce and I even saw one with b├ęchamel sauce.
But I tried to make a simple one, similar to the one I’ve eaten (made for my mother in law) with tomato sauce. It was so delicious that I decided to keep traditional this time. But certainly I will prepare the other versions too! :)

Eggplant lasagna, serves 5  (or 3 starving people)


  • 2 big eggplants
  • 700g (1,54 lb) tomato sauce (homemade or not)
  • 300g (0,66 lb) mozzarella cheese
  • 100g (0,22 lb) ham
  • 100g (0,22 lb) parmesan cheese
  • basil to taste
  • Black pepper to taste
  • Salt to taste


Cut the tip and the bottom of the eggplant. Then slice the eggplants in the length direction.
Try to make the slices with 1,5cm (0,6 in) thickness, but don’t need to be precise.

Pre heat the oven to 250°C (480°F) degrees.

In a tray, put a little sauce to not stick. Then place the pieces of eggplant on the tray in a way to cover the surface. Add a little bit of salt over the eggplants. Add tomato sauce on top of it, and then add some mozzarella cheese.





Add more tomato sauce over the cheese. And add a little of basil.


Add another layer of eggplant. Put a little of salt. Add tomato sauce on top. Then add a layer of ham, covering all the surface. Add a layer of mozzarella cheese.








Add another layer of eggplant. Add salt, tomato sauce, and cover with mozzarella cheese. Now on top, cover the surface with parmesan cheese.
Add more basil and black pepper.




Turn the oven to 200°C (390°F) degrees and put the tray in the oven for 40 minutes.

Enjoy :)



I hope you liked.

Love,
Deborah