The Only Things from Tiffany's I've Ever Owned...

Not a diamond, not a necklace, not one of those chain necklaces with a plaque on it that every girl got for her Bat Mitzvah back in middle school, not a vase...BRIDAL NOTES!  One of the ladies at work gave me a set of three bridal notebooks from Tiffany as a congratulatory gift for getting engaged :).  I took a picture of the wrapping because I love the Tiffany Blue color.  I'm sure the notebooks will come in handy soon...

Love,

Hannah

Card Shopping...why 3D cards are that much cooler

There's something about getting or buying a card that has a 3D element to it.  I don't know what that something is, but it makes a card so much more fun!  Papyrus has some goodies...they also have glittery cards which I love!  Check out this card Jayne got Ben and me...it has a cute towel rack with 3D towels on the front!

Love,

Hannah

DIMS ~ What started off as a project for wine corks...

When boredom strikes...head to Michaels craft store!  Originally, I wanted a new container for the growing collection of wine corks Ben and I have in our kitchen.  Currently, they are sitting in a margarita glass which was crafted-ly (not much of a real word but I hope you know what I mean) hi-jacked from a Mexican restaurant with Jayne a few years ago...but I digress.  Back to the story.  So Jayne and I went to Michaels with the intentions of finding cool glasses to paint in cool colors to make them look artsy and cool.  What we thought would be an hour long project, ended up taking about 10 minutes and we spent more time rubbing the large fishbowl glass because it felt cool then actually painting.  See below:

Caught red handed ;) ... clever, Jayne

Jayne's awesome martini flower...my not so awesome red bowl, which at first was multi-colored and looked more like a fire than art.  That's where the rubbing came in and we made it just red.  

Then, clever Jayne again said...why not make it into the Cool-Aid Man!  GENIUS.

Lesson learned: I still need a new container for the wine corks.

DIMS-in it,

Hannah

J Marks ~ great atmosphere, food, oh, and PEAR MARTINIS

Last month for Valentine's Day, my mom and dad gave Ben and me a gift card to a restaurant we'd been dying to try: J Marks.  Every time we'd pass it on US-1 by Sunrise, it would be packed!  Plus, it looked like it had a fun atmosphere, so we were pleasantly surprised when they gave us a $75 gift card.  Of course, we went the following weekend and everything lived up to our expectations.  The food was great, the drinks were delicious, the service was amazing (you'll see why later) and although they said we had a wait of 45 minutes, our thingy (not sure what those small plastic things that light up are called) lit up after 5 minutes.

Here's a play by play of our experience:

We started off with two Pear Martinis--suggested by our waiter.  They were AMAZING!  I wish I had the recipe...based on taste I'm thinking it was as simple as vodka and pear schnapps, but I could be wrong.  That could be the cheapified version of a pear martini.  Maybe they put those angosta bitters or whatever (recipes always call for those and I never ever can figure out what they are or where to get them.)

Then came the bread.  In the words of Usher, OH MY GOD.  So soft, so warm, so good!  I think you can often get the sense of what type of food you're going to get at a restaurant if their bread is to die for.   J Marks is no exception.

For an appetizer, we split Bruchetta.  Again, amazing.  Delicious, crunchy baguettes covered in balsamic vinegar (which I thought was a nice touch instead of the typical olive oil spread), diced tomatoes, basil and Parmesan cheese.

For our main course, we split Swordfish.  I've never had it and Ben was in the mood for seafood so we went for it.  That night, it was one of their specials I might add, so they may not have it when you go.  But, it tasted great, so I'm sure the rest of their seafood is impeccable.  For our sides, the swordfish came with asparagus and we ordered as side salad (top right corner).

While we were allowing our food to digest, I was telling Ben a story.  I don't remember what the story was about but it must have been really intense because mid-way through my story telling, my arm gestures got really big and I knocked over my Pear Martini!!!  I wasn't even done!!!!!  Embarrassing to say the least because (a) I wasn't done and (b) I was sobes.

Love,

Clumsy

White Balsamic Mahi Mahi

White Balsamic Mahi Mahi is technically a dish Ben and I concocted.  I say technically because we originally found a Mahi Mahi recipe on Allrecipes.com that we intended to make.  But, due to my lack of memory (I assumed my parent's had ginger seasoning, but when I showed up to take it...I was wrong) and our decision not to go to the grocery store to pick up random ingredients that we figured could be replaced by our limited selection, we came up with our own Mahi Mahi recipe.  Luckily it worked!  We made a perfectly flakey fish that didn't have an overpowering taste like some fish recipes can have.  Here's what we did:

Ingredients:

• 2 Mahi Mahi filets 
• 1 1/2 tbs honey
• 1 1/2 tbs soy sauce
• 1 1/2 abs white balsamic vinegar
• 1/2 teaspoon minced garlic
• dash of olive oil
• salt and pepper

What to do:

Season each filet with salt and pepper and place them in a baking dish.

Combine honey, soy sauce, balsamic vinegar, garlic and olive oil in a small bowl and pour over seasoned filets.  Marinate for 20 minutes.

After 20 minutes, put filets in a 350 oven for about 20 minutes.  After about 20 minutes, check the Mahi Mahi and make sure it's good and flakey.  Once done, add it to your sides (whatever they may be...we used rice and a salad) and enjoy!

Unda da sea,

Hannah

Finding Jupiter ~ Britney Spears Cover!

Listen!!!!!!

Love,
Hannah

Fiesta Friday ~ Chocovine Re-visited

Two weeks ago I suggested buying a bottle of Chocovine...this Friday, I have a new way for you to enjoy Chocovine.  It's delicious plain, but if you add water (about 3 to 1 ratio) it's even better!  The creamyness kind of goes away, which I like, and it's a bit easier to swallow.  No sipping, it's gulping time!  Seriously, try it. 

Amy, try it again with water this time.

Cheers,
Hannah