Wednesday Gourmet: Best Burgers

Are you getting ready for your July 4th BBQ?  Gourmet.com shares their best 13 burgers with us.  There’s something tasty for everyone.  Here are some of my favorites.  Who’s having me over next week?  🙂

Tapenade-Filled Burgers

Barbecued Pork Burgers with Slaw

Buffalo Burgers with Pickled Onions and Smoky Red Pepper Sauce

All photos from Gourmet.com

Tuesday Nailtique: DIY Tribal Print Manicure

The summer heat is on!  This warm weather calls for fun, fun, fun!  Accessorize with these bright, tribal print nails.  Refinery29 has a great tutorial.  This will take a little bit of time but look at the beautiful results!

You Need:
Base + top coat
Nail polish colors (white, orange,  yellow, pink, green, blue, black (or whatever you have on hand))
Nail brush
Orangewood stick

Instructions:
Step 1 : Paint your base coat
Step 2 : Start off by painting all of your nails with the aqua polish.
Step 3: Use a nail-art brush to paint a thick fuchsia stripe down the center of each nail.
Step 4: Dip your nail-art brush in the green polish and paint three or four (depending on how many fit) evenly-spaced, diagonal lines on the left side of each nail.
Step 5 : Use the nail-art brush to paint four horizontal yellow lines on the right side of each nail.
Step 6: Once the stripes have dried, take the nail-art brush and dip it in white polish and use it to outline the top and bottom edges of the green lines, and the left side of the pink stripe.
Step 7: Outline the top and bottom edges of the yellow lines and the right side of the pink stripe with black polish.
Step 8: Take an orangewood stick and dip it in the orange polish, then lightly apply small dots on the pink stripe going down the center of the nail.
Step 9: Follow right next to red with orange, let dry
Step 10 : Apply top coat

All photos from Refinery29

Monday Inspiration

Thursday Style Guide: Hot Pink, Neutrals & Black

J.Crew is having a 30% off sale so I bought this great hot pink linen sweater last night.  It’s not neon in the picture below but it’s really bright.  For work, I paired it with a pencil skirt, a neutral & gold bib necklace and black sandals.  I can’t tell you how many people told me that my sweater was super bright or they liked pink on me.  The later I take as a compliment.  I think almost every single person I interacted with today said something about the color, even the checkout girl at the grocery counter…she said she liked it 🙂

Hot Pink, Neutrals & Black by tommyandella featuring strappy high heels

Wednesday Gourmet: Grilled Potato, Orange and Arugula Salad

One of my favorite salads has to be this one from Rachel Ray.  She made it years ago on one of her 30 Minute Meals shows and I’ve been in love ever since.  It’s an unexpected mix of ingredients that blend so well together.  Jon and I had it for dinner last week.  Top it off with some grilled chicken to add some more protein.

Grilled Potato, Orange and Arugula Salad

Total Time: 26 min
Prep 10 min | Cook 16 min
Yield: 4 servings

Ingredients

• 4 large Yukon gold potatoes, sliced 1/4-inch thick
• 5 tablespoons extra-virgin olive oil, divided
• 2 tablespoons grill seasoning blend, 2 palm full (recommended: Montreal Steak Seasoning by McCormick Grill Mates)
• 2 tablespoons rosemary leaves, 3 sprigs, stripped and chopped
• 2 navel oranges, peeled and chopped
• 1 small red onion, thinly sliced
• 4-5 cups arugula, chopped, 2 bunches
• 2 tablespoons red wine vinegar

Cooking Directions

1. Place potatoes in large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons grill seasoning and rosemary. Grill potatoes 4 to 5 minutes on each side.
2. While the potatoes are cooking, combine oranges and red onion and dress with red wine vinegar and some extra-virgin olive oil.
3. Remove the potatoes from the grill to the dressed oranges and onions, toss to coat. When you grill potatoes they will be slightly drier than when you use other methods of cooking. By adding the potatoes to the dressing while they are hot, they really will soak in the dressing.
4. When ready to serve, add the arugula to the potatoes and toss to distribute.