my favorite new rings :: mama’s hand-me-downs.
not only am i obsessed about the real solid gold & diamonds
…but the sapphire eyes gives me some sort of reconfirmation of my self-identity.
and the fact that it is my birthstone, this was meant for me.
the perfect fit & perfect everyday accessory.
Everyday should be a celebration to remember and cherish the loved ones surrounding your life…
cheers! xoxojennr.
[weheartit]
totally stoked about my mini-desert that i get to gawk at work! 
i literally die with this San Valentino Collection for V-day….
DIE i say …. i die! <3
If anyone is interested purchasing any of the above in celebration of Vday for me please follow this link. keke
My Sunday was quite lovely…
- considering the fact that it consisted of wonderful company, a great (yet cheap) bottle of Cab, the best homemade bruschetta, and my favorite dish that I’ve mastered (cuz it’s so easy )
RheeRhee’s Famous Drunken Clams
How to pick out fresh clams: This is the most time consuming process but make sure you avoid the dead or bad ones. I can tell by checking each clam that the shell is tightly closed. To store the clams, I rinse them in super cold water, getting rid of the sliminess of the shells and extra dirt. If you’re not cooking for a few hours, keep them in a bowl of water and stick it in the fridge til you’re ready to start.
Create the base by melting the butter, crushed red pepper, and garlic for about 10 minutes. Don’t forget the olive oil. I know it’s fatty fatty with all that butter but it prevents the butter and garlic from burning. Throw in half the chopped parsley to create more flavor for the broth. After the base boils and the garlic looks tender, time to open that wine! Please taste it to make sure it’s something you’ll actually drink. Believe it or not, even through all that cooking, it’s important not to use crappy wine – it can totally ruin your dish! Squeeze in half a lemon – depending on how citrusy you like your clams to be.
Bring the broth to a boil for another 10-15 minutes or so. The longer the better because it helps evaporate the alcoholic taste. Next, carefully add in the clams. It’s important not to throw them in cuz that causes cracked clams!! They’re fragile I like to carefully mix them around to ensure the broth is well coated with the clams. It doesn’t have to cover all your clams. Cover with a lid to start steaming the clams. This literally takes no longer than 3 minutes!! As soon as the clams start to open, mix them around and cover to cook for a few more minutes. I personally hate overcooked clams because they taste grainy and mushy. I like that slight chewiness and softness so less is more!
As soon as you like the texture of the clams, remove from heat and add in rest of the fresh parsley. Garnish with parsley springs and lemon wedges. You can also make some linguine to toss them in or toasted bread is divine when dipped into the broth. bon apetite!
i’m totally diggin these effortless looks… and of course i need to include the MK&A olsens! totally edgy, unique, & supercool.
[jjjjound / olsensanonymous / luxirare]
here are some of my latest drink obsessions…
Yogi Tea – Skin Detox – Low Caffeine
I love the Yogi tealine. I think I’m an avid collector.
This one is mainly Hibiscus with other yummy ingredients to cleanse the liver & blood with antioxidants to purify the skin.
Most importantly, has a yummy berry taste (it’s better sweetened and highly concentrated).
Illy Cappucino
Clearly I am the last try this but I am hooked!
For half the price of an iced Starbucks latte, I stock up on these from Ralph’s for emergency boosts at work. Not too sweet but can totally taste that authentic cocoa flavor!
Original Ginger Ale Soda
I hate soda and prefer Perrier or champagne whenever i crave bubbles on my tongue
However, since i’m such a ginger freak, i openly embrace ginger ale.
I discovered this drink at Short Order. I got overly excited to see actual chunks of ginger in the bottle.
Now that’s what i call REAL ginger ale!!
Others:
