Wednesday, April 25, 2012

shhhh it's a secret....

shhhhhh it's a secret


Thursday, April 19, 2012

Stash Update & Midnight Manicures Anniversary Giveaway!

Latest Polish Hauls

Hello Girlies!  I have a quick post for you today.  My stash has recently expanded to include:  Bevin & Skylar from Zoya's True Collection, NOPI's Here Kim's the Sun, Essie & Tom's Barefoot in Blue exclusive shade, Sally Hansen's Limited Edition Diamond Strength w/ coordinating jewelry top coats, Layla's Hologram Effect collection (thank you Ulta for the 20% coupon!), and L.A. Girl's Fruity Collection.  After adding these to my spreadsheet I saw that my stash is now at 1,510!  

Speaking of milestones, Midnight Manicures is swiftly approaching its anniversary!  To celebrate, there is an epic giveaway complete with 10 different prizes!  Check it out!!  

How big is your stash??  Are your stash or blog approaching any milestones?  Bonus question!:  Have you ever won a giveaway?

Wednesday, April 18, 2012

Hey Good Lookin', Whatcha Got Cookin'? - Souvlakis

Hello Girlies!  Today I bring you the first of several different types of posts that I will be bringing you in addition to all the wonderful nail polish posts.

This "segment" will be called "Hey Good Lookin', Whatcha Got Cookin'?". My Dad used to frequently sing that particular Hank Williams song - having it stuck in my head so often as a kid, it pops into my head a lot even now, but now instead of annoying me it makes me think of my Dad and smile.  Anyway, good story!

"Hey, hey good lookin'!"

Today's post is brought to you by my sister, who has asked me for this recipe a few times and I repeatedly forgot to send it to her.  So here you go sis and all my girlies too!


yield:  8 servings

2 lbs boneless pork loin
8 Tbsp olive oil
8 Tbsp lemon juice
2 Tbsp mustard
4 tsp minced garlic
2 tsp dried oregano
1 c sour cream / plain yogurt
1 peeled, chopped cucumber
1 tomato, thinly sliced
1 red onion, finely diced
1/2 tsp crushed garlic
1/2 tsp dill weed
pita pockets

1) Cut pork loin into thin strips; place in a large Ziploc bag.  Combine olive oil, lemon juice, mustard, garlic, and oregano.

2) Pour over pork.  Refrigerate 1-8 hours.  Stir together sour cream/yogurt, half of cucumber, garlic, and dill weed.  Cover and refrigerate.

3) Remove pork from marinade.  Stir-fry in small batches in a non-stick pan over medium heat for 2-3 minutes.

4) Fill pita pockets with pork, remaining cucumber, and tomato.  Top with sour cream/yogurt mixture.  Sprinkle some red onion on top.

Ta da!  Greek-style pork sandwiches!  This is one recipe that I prefer to marinade for as long as possible.  Once you remember to marinade, prep is easy and even my kids love it!