I am a big fan folks.

Preface, I really like having my nails painted but it sure takes a lot of time.  If I have a chip or if the color does not match my duds it creates a mental problem for me.  Then there is the whole dry time.  Let's just say, my nails are scuffed and chipped within minutes of application.  
Solution to problem...


Shellac By: Creative Nails

 Where can I get them at?
Pretty much any nail salon does them these days
Not much more than a good manicure

What does b* say?
I am sold.  I would post a pic of my own nails but let's be honest I have the ugliest hands on the planet. And all I am sayin' is if this polish can make these hands look good this stuff is GOOD!  Benefits: Stays on for 3+ weeks. (I change my because I get sick of the color.) They actually seem to strengthen your natural nail and the part I like best is that they look very natural.

I think you should all try it!  If so, let me know what you think.

Have a great day!


A cool weather Crave

I have been jonesing for Corn Chowder ALL week.  I finally found the time to make some last night and I do have to say it is one for the archives.  Folks this is a simple must try delicious recipe!
The Barefoot Contessa's Corn Chowder
Modified by me
{image from myrecipes.com}


  • 8 ounces bacon, chopped
  • 1/4 cup good olive oil
  • 6 cups chopped yellow onions (4 large onions)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 cup flour
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 cups chicken stock
  • 6 cups Veggie Broth
  • 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
  • Frozen (3 pounds)
  • 2 cups half-and-half
  • 1/2 pound sharp white cheddar cheese, grated


In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

Enjoy this wonderful Friday and Stay warm!


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