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4

1 rating

February 6, 2014

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Skinnygirl Cocktails

Get ready to strut your stuff with this gorgeous, delicious cocktail!

1

Servings

717

Calories Per Serving

Ingredients

  • 1 part Skinnygirl White Cherry Vodka
  • 1 part Skinnygirl Prosecco
  • 4 parts cranberry juice
  • 1 lemon, sliced (optional)

Directions

Add all ingredients into a flute glass. Stir quickly to mix and garnish with a lemon (optional).

Nutritional Facts

Servings1

Calories Per Serving717

Sugar8gN/A

Protein0.6g1.1%

Carbs21g7%

Vitamin A0.4µgN/A

Vitamin B60.4mg19.1%

Vitamin C2mg3%

Vitamin E0.1mg0.7%

Vitamin K4µg5%

Calcium68mg7%

Fiber0.6g2.2%

Folate (food)8µgN/A

Folate equivalent (total)8µg2%

Iron2mg11%

Magnesium76mg19%

Niacin (B3)0.8mg4.1%

Phosphorus139mg20%

Potassium543mg16%

Riboflavin (B2)0.1mg6.9%

Sodium38mg2%

Zinc0.9mg6.1%

Have a question about the nutrition data? Let us know.

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27 Things To Wear From Rent The Runway That Reviewers Love

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We hope you love the products we recommend! All of them were independently selected by our editors. Just so you know, BuzzFeed may collect a share of sales or other compensation from the links on this page if you decide to shop from them. Oh, and FYI — prices are accurate and items in stock as of time of publication.


Recipes From Extra Life: Tavern Stew

One of the most popular dishes I made during this year’s Extra Life was the “Tavern Stew.” It was a slow cooked beef stew that could work for any tavern-themed game or event. D&D, WoW, Skyrim, they all have some sort of beef stew. I made it extra medieval/Tavern-y [&hellip]

creator of geeky recipes, parties, and products.

I'm a lawful good Hufflepuff who wants to be Leslie Knope when she grows up.


Open Source Fashion Cookbook Is Sharing “Recipes” for Upcycling at Home, With Patterns by Raeburn, Chromat, and More

To revist this article, visit My Profile, then View saved stories.

To revist this article, visit My Profile, then View saved stories.

You can spend almost a decade writing about fashion, and your laptop will still autocorrect lookbook to cookbook. It’s such a persistent, minor frustration that at first glance, ADIFF’s new book, Open Source Fashion Cookbook, looks like a typo. In fact, the cheeky name comes down to what’s inside: not runway photos or the behind-the-scenes images you might find in other designer tomes, but “recipes” for making your own clothes and accessories. The catch is that you can only use existing garments or materials as your ingredients.

The DIY projects range from simple additions, like a Perspex pocket you can tack onto a jacket, to more complicated, complete garments, like a shirtdress made from two button-downs a bucket hat that repurposes a broken umbrella or a 53-step blanket coat. Several designers contributed patterns from their archives, including Christopher Raeburn, Assembly’s Greg Armas, and Chromat’s Becca McCharen-Tran.

Those familiar with ADIFF, the three-year-old New York label by Angela Luna and Loulwa Al Saad, already know it’s a brand dedicated to sustainability and social justice. Many of their clothes are made with upcycled fabric, and their hero piece is a slick parka that transforms into a tent with the addition of a few poles. Launched in 2017, it’s sold on a buy-one-give-one model, with every jacket purchased providing another to a displaced or homeless person. It’s come to represent all of ADIFF’s tenets: that garments can be multi-functional, beyond simply clothing our bodies that fashion should be both useful and inventive and that what we wear should relate to the world around us.

In 2020, ADIFF planned to roll out a few designer collaborations, but they were put on hold during the pandemic. Luna and Al Saad spent the extra time sewing thousands of face masks for New York hospitals (they’re now available on their site, also on a buy-one-give-one model) and taking part in the Black Lives Matter protests. That’s where Luna found her inspiration for the cookbook: “It was the end of June, and I’d spent all this time at the protests and was feeling really frustrated by the industry,” she says. “All of these things were happening in the world, but I didn’t see them [reflected by] fashion at all. And that’s the reason I started ADIFF in the first place—to draw connections between global issues and fashion.” She felt particularly turned-off by the fact that even well-intentioned brands still ultimately ask us to buy something from them. How could ADIFF help people engage in fashion and sustainability outside of the traditional system?

“I had this crazy idea to get a collective of designers together so we could work on actually making sustainability accessible and inclusive,” Luna says. “If you don’t have a few hundred dollars to spend on an outfit, you can still participate.” Luna and Al Saad worked with illustrators and designers to create the patterns for their new collection and reached out to designers to ask for their contributions, too. Raeburn’s signature “shark,” a cross-body bag shaped like a Great White, gives the book its serendipitous ending: All of the scraps you’d accumulate from other projects become the “stuffing” in the body.

A few years ago, it’d be difficult to imagine designers sharing their intellectual property so freely. Now, it feels like the logical next step towards a more open, community-driven fashion industry. We got a glimpse of its potential earlier this summer, when Jonathan Anderson shared the pattern for a patchwork cardigan Harry Styles wore, which sparked a DIY movement on TikTok. “You never really own a design anyway. You have to let go of it,” he said at the time. “I think it’s great people are finding joy in it.”

“My dream would be for every designer to start releasing one or two patterns every time they show a new collection,” Luna says. “I think this is going to initiate a larger movement, because it’s really at the front of everyone’s minds.”


SYWELL AERODROME, NORTHAMPTONSHIRE

After the huge success of Supercar Fest in 2019 we are introducing our new event in 2021, Supercar Fest: The Runway. Join us on Sunday 30th May 2021 (bank holiday weekend) for an action packed day at Sywell Aerodrome in Northamptonshire, just 15 mins from J16 of the M1.

Our runway event will see the supercars go head to head. One will be released and then seconds later the 'chaser' will try and catch the lead car as they make a long right hand turn onto the 1km runway. Expect some high speed action as the owners show the crowds what their supercars can really do!

As well as the runway action there will of course be plenty more happening at the event enjoy unrestricted access to the supercar paddock where you can get up close and personal with the supercars and meet their owners. There will also be exclusive motorsport demonstrations throughout the day.

Aside from the cars, you and the family can enjoy 2 nights of camping on site, listen to some live music from a selection of bands, grab something to eat from the food truck village, enjoy a drink at one of the onsite bars and visit one of our many trade stands.


PaperCity Recipes — New Series Shows You How to Make Top Texas Chefs’ Favorite Dishes at Home

Fry up Henderson & Kane's famous Smoked Boudin Benedict.

You definitely want (need) to try these Old Bay Chocolate Chip Cookies from Loch Bar. (Photo by Kristin Gilliam)

Photo by Robert Jacob Lerma

Eataly Dallas isn't even open yet, but you can get a taste of what's soon to come.

Satisfy your sweet tooth with the Strawberry Rhubarb Sorbet from Frank's Americana Revival.

The Buttermilk Biscuits from Dish Society Memorial Green are no joke. (Photo by Kimberly Park)

Craft your own Strawberry Refresher from A Fare Extraordinaire.

il Bracco has provided their Signature Bolognese for you to try at home.

Enjoy XOXO Dining Room's famous "Impossible" Meatballs at home.

H ome kitchens have never been more lively than in these past several months. Thanks to the COVID-19 restrictions, people everywhere seem to be donning invisible chefs hats as they lovingly tend to sourdough starters, experiment with new food combinations and attempt to perfect the elusive art of baking.

Cooking and baking have proven to be staples of our new (largely) stay-at-home lives. But all of us home cooks could use a little expert help.

PaperCity Recipes can help provide some invaluable assistance from top gurus. This is an exclusive collection of recipes from your city’s top chefs and restaurateurs. Continue to experience Texas’ vibrant restaurant scene by cooking these chef favorites yourself in between dining out (or getting takeout). The participating chefs have given these recipes exclusively to PaperCity — which include some of their personal favorite dishes — to help you up your home chef game.

Whether it’s a favorite comfort food, signature dish, or go-to relaxing cocktail, these recipes are a window into the worlds of some of Texas’ most talented chefs.

You can access them all for free simply by signing up for a PaperCity Account. With your completely free PC account, you will be able to save all your favorite recipes in one location so you won’t forget which ones you want to attempt yourself. Living out your culinary dreams has never been easier.

Participating chefs include Chris Shepherd, Robert Del Grande, Nicole Routhier, Erin and Patrick Feges, Nikky Phinyawatana, Robert Quick, Jon Bonnell, and so many more.

The Buttermilk Biscuits from Dish Society are no joke. (Photo by Kimberly Park)

Each recipe featured in PaperCity Recipes also includes some sort of insight or story that reveals what makes the recipe special to that particular chef. Find out why Jenn and Terry Pham of Dallas’ Fat Straws Bubble Tea Co. love cooking their Honey Garlic Salmon at home, or learn the inspiration behind Matthew Mitchell’s Moroccan Lamb Tagine at Traveler’s Table in Houston. No two recipes have the same story.

As you read through your recipes, be sure to keep your eyes peeled for special “Notes from the Chef” (which are provided by the chefs themselves), as well as “Support Your Local Chef” information, which is where you can stay updated on all dine-in, takeout and delivery news for each restaurant.

Once you’ve tried out some of the recipes, you can also take a picture and tag both the restaurant and PaperCity on Instagram. And make sure you visit the PaperCity Recipes page regularly, as new recipes are always being added.

Are you a professional chef interested in submitting a recipe? Email Us.


How do you make Taco Pasta:

  1. Boil the noodles: Cook the noodles by following the instructions on the package.
  2. Cook the meat: In a large pan, add some canola oil, brown the beef, and drain the resulting fat. Add in the onions, garlic, and the rest of the herbs and seasonings. Add some water and cook until it dries up.
  3. Combine: Toss in the cooked noodles, salsa, and cheese.
  4. Serve: Garnish with the crushed tortilla chips, sour cream, chopped parsley, and cheese.

How do you make homemade taco seasoning:

It is simply a combination of easy-to-find pantry ingredients such as the following:

  • 2 teaspoons cumin
  • 4 tablespoons chili powder
  • 1 1/2 tablespoons paprika
  • 1 teaspoon each: salt, garlic powder, dried onion powder, oregano
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You can also add some cayenne powder to make it spicier. You can keep this mixture in a spice jar for up to 6 months. This works great for beef or chicken and can be versatile &ndash tweak the ratio according to your preference.

How to cook pasta al dente?

The simplest and easiest trick is not a trick at all. The secret to perfectly cooked noodles is on its packaging! Simply follow the procedure given on the box and it must give you the perfect noodles that are just right &ndash not too firm but not too mushy either.


Eat Me! A Delectable Recipe for DIY’ing Your Own Thom Browne Cake

To revist this article, visit My Profile, then View saved stories.

Photo: Casper Wackerhausen-Sejersen / Courtesy of Thom Browne

To revist this article, visit My Profile, then View saved stories.

Per a conservative estimate, it will take about six weeks to have a made-to-measure Thom Browne super 120 gray wool twill suit made in the brand’s Zegna-operated Italian factories and delivered to your door. If you can’t possibly survive that wait, an alternative: the comparatively mere 63 hours it takes to construct a gray Thom Browne blazer of flour and fondant. London-based food designers Bompas & Parr created this larger-than-life-size blazer cake for Browne’s Fall 2020 press day and photo shoot in Paris in collaboration with Victoria White Cake Design, which concocted the recipes we’re sharing here.

“We worked from the specific suit in the collection, confecting as precise a replica as is possible in cake,” Bompas & Parr cofounder Sam Bompas tells Vogue. “The project was confirmed just days before the presentation, so we moved headlong into the fabrication. After agreeing to the project, the guide suit arrived at our studio within half an hour. We immediately launched into how to replicate the detail exactingly in cake.” Bompas calls the translation of such a meticulous—and delicious—sartorial item into fluffy dessert a “race against time,” complicated by the fact that the cake would have to be transported across international lines, from the U.K. to Browne’s showroom in Paris. “Each modular element of the suit cake was designed to fit within the Eurostar’s shipping parameters. Normally baking is defined by oven size, not suitcase allowance!” says Bompas.

Even Browne, he of the micro-short suits, indulged. “Of course, I had a piece of the cake.… It was perfectly sweet,” he wrote over email the day after his presentation. (Vogue Runway’s own Luke Leitch confirmed that a bite of the tri-layer cake was “very sweet.”) Of the impetus to let animal-masked gents feast on a bit of buttercream man “flesh,” Browne explained, “I wanted to turn the tables: The animals were going to eat the people this time in the most beautiful way, in the most surreal way.” The mis-en-scene photographed by Casper Wackerhausen-Sejersen depicts a Barry Lyndon–lit dinner party—okay, dessert party—that paints a bit of boy cake as the ultimate satisfaction. “No other meal will be able to match this one.… Truly a night that Mr. Giraffe and his friends will never forget,” Browne continues. “Truly a night that our Thom Browne cake will never forget…” The lesson here: If you must be devoured, go beautifully so.


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Our top 10 recipes of 2020 are, fittingly, full of comfort

What did we want to cook this year? More like what didn’t we want to cook. Looking through all the recipes we’ve published on Voraciously in 2020, and those that you’ve read about and made, the collection runs the gamut of cuisines, ingredients, cooking techniques and flavors. But look at the top 10, as determined by our website readership numbers, and one big theme emerges: comfort.

That makes sense in a pandemic, when so many of us have been staying home and looking for ways to find solace in the kitchen, if and when we can. So, perhaps unsurprisingly, our readers turned to what you could call the Big Four of Comfort — soup, carbs (bread! pasta! pizza!), chicken and cheese. Almost all of these dishes are well-suited to cold-weather meals, which makes the end of the year a perfect time to revisit them.

And now, let the countdown begin.

10. Mosca’s Chicken a la Grande. Recipes editor Ann Maloney turned to her hometown of New Orleans for fond memories and a great meal, and the result was this garlicky, herb-packed dinner that she calls “sublime.”

9. Italian Sausage and Kalamata Olive Cast Iron Skillet Pizza. Ann notched another winner with this deep-dish pie that you can make with store-bought or homemade dough. In fact, I tested the recipe using another one of our most popular recipes, No-Knead Olive Oil Dough (Big Batch), with fantastic results. Of course, you can use the recipe as a framework and top the pizza however you like.

8. Lemon-Butter Pasta with Parmesan. More cheese and carbs? Check and check. This six-ingredient (two are salt and pepper), pantry-friendly dinner perfectly balances zesty lemon and rich butter.

7. Dahi Toast (Grilled Yogurt Sandwiches). Here’s a crunchy, cooling and meatless meal inspired by what “Great British Bake Off” contestant and cookbook author Chetna Makan would have in her lunchbox growing up in India.



Comments:

  1. Keagan

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  2. Dwaine

    yes ... such a thing would not hurt me)))

  3. Golden

    Take it easy!



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