October 31, 2013 § Leave a comment
Hi everyone! Hope you are all having a great Halloween so far! I am very excited to head out to the W Hotel’s party tonight for the third year in a row! It’s always a blast and the view can’t be beat. Whether you are staying home with the kids or heading out to a big kid’s party, be safe and have fun tonight! I finally got my sugar skull costume together and wore it to work today but I hope to embellish it a bit more before this evening. The pic below is of my coworker and I before we had our Halloween Potluck (this year I cheated and went to Trader Joe’s and bought pot stickers).
Last night I went to The Helix Hotel’s lounge and participated in a pumpkin carving contest–I won a $50 gift card for best political/DC-themed pumpkin with my rendition of Obama as a zombie! It was a great event and the hotel provided the pumpkins and carving kits at no cost!
As always, thanks for stopping by and have a spooky amazing day!
October 23, 2013 § Leave a comment
Ever since I got that set of 10 nail polishes from e.l.f a few weeks ago, I’ve been slightly obsessed with painting my nails! Last night I decided to do a gray color with one slightly blinged out nail. I used OPI French Quarter For Your Thoughts and a gold specks top coat from Ulta Beauty (love that store, btw, and hate that the closest one to me is in Silver Spring because it feels so far!). Hope you like the nails and thanks for reading A Fresh Coat! XOXO
October 17, 2013 § Leave a comment
A few weeks ago I decided to drive out to Markham, VA, to pick some apples with a friend at Hartland Orchard. It’s a fun fall adventure (despite the fact that it was 80 and sunny the weekend we went) and it’s nice to get out of the city for a few hours and breathe in some fresh air! Although, I must admit it’s a little funny to me that my fellow Washingtonians get such a kick out of these things because I grew up in NJ where picking your own fruit and veggies was the norm! In fact, my childhood home was across the street from apple and peach orchards my best friend’s family owned so I picked my own fruit quite frequently. I do like to go every year though and I can’t wait to go pick my own pumpkin to carve for Halloween. I’m basically a big kid though so I will probably always love these little fall traditions I have come up with while living in DC. I used my bushel of apples to juice and make some delicious baked apples with oats. Hope you enjoy the pics and as always, thanks for reading a Fresh Coat! XOXO
October 7, 2013 § 1 Comment
So, it may be a mouthful to say but oh my is it deliciousness! Kale Carrot Ginger Curry Soup..yum.
As some of you may know, last year I got really into juicing as a way to eat more fruits and vegetables and work on my fitness overall. Since then, I went from juicing almost daily to only about once a week–but mostly it’s because I’m always cold! I really hate drinking cold juice when it’s chilly outside so I thought I would try my hand at making some different homemade soups as a way to get in my veggies without shivering! I thought of some of my favorite juices and figured I could just add some chicken broth and a few savory ingredients and bam–this soup was born! BTW: Safeway had their chicken broth cartons on sale 2 for $4, so I stocked up this past Friday (they may still be on sale you should check it out! Also, to make this soup vegetarian, substitute the chicken broth with vegetable broth). I completely eye-balled everything but here’s what I can tell you I did to create this soup:
4 cups chicken broth
10 large carrots (peeled, cut into 2 inch pieces)
1/2 of a large vidalia onion (chopped)
1 knuckle of ginger (I love ginger so I added a large piece, about 3 inches; chopped)
3-4 handfulls fresh kale (stems and all–you’re going to blend it so it doesn’t really matter)
4 tablespoons curry powder
2 tablespoons cayenne pepper
1. Pour the chicken broth in a pot and heat.
2. Add carrots, onion, ginger, kale and spices and bring to a boil. Once the soup comes to a boil, turn down the heat to low and let simmer about 15-20 minutes, until carrots are soft (I cooked my soup for about 30 minutes on low just to make sure the spices really got absorbed into the veggies).
3. Let soup cool a bit (feel free to pop it in the fridge) and take out your blender (you can also use an immersion blender but it’s really up to you!). *I say to let the soup cool because there have been a handful of times where I have used an immersion blender and have shot scalding hot soup all over myself and my kitchen!
4. Blend soup until smooth and creamy and enjoy. If you want to get a little fancy and add a garnish, I would recommend a dollop of vanilla greek yogurt with some chives chopped and sprinkled on top. Since I was making this soup for my lunch and just myself I didn’t get too fancy lol! I portioned out some lunches in plastic containers and returned the rest of the blend to the pot to re-heat to have some for dinner last night! It was amazing!
Well, if you decide to make this soup let me know what you think! As a disclaimer, I like things pretty spicy so you may want to add more or less curry/cayenne. Also, I didn’t add any salt to this soup because I feel like it doesn’t need it with all the spiciness but, again, taste it and let me know what you think!
As always, thanks for reading A Fresh Coat! xoxo