Boot Up!

As much as I dread the changing of the seasons (Chicago's summer is all too short) and right now it's difficult to imagine cool weather (95 degrees!!), I can't even remotely express how excited I get about boot season! Booties, tall boots, stiletto boots, rain boots, motorcycle boots - I pretty much love them all. Here is just a quick (and fabulous) selection from the upcoming fall season.

   Flavor Flav has nothing on this stellar bootie. 

   You'll always know what time it is!

   (Charlotte Olympia, On Time Clock Face Suede

   Ankle Boot, $1595)

          Shiny black patent! Shiny psychedelic colors!

          Stiletto heel! This bootie will snazz up any winter LBD.

          (Sophia Webster, Amis Holographic Mermaid Bootie,

          $695)

   Don't wear anything flashy with these boots -  

   they make a statement all by themselves!

   (Alexander McQueen, Studded Cutout Platform

   Ankle Bootie, $2795)

          Burgundy beauty - a perfect fall color bootie!

          Preppy and sexy!

          (Gucci, Lace-up Cutaway Bootie, $995)

Let's not forget motorcycle and riding boots for an edgier tough look!

   MICHAEL Michael Kors, Tamara Mixed-
   Leather Boot, $335

       Rag & Bone, Harper Leather Motorcycle
       Boot, $575

And just for fun and playing in the rain! Aunt Shirlee - the one on the left is for you!

   Burberry, Mixed Media Rain Boot, $295

       Gameday Boot Company, University of
       Michigan Tall Gameday Boots, $399

Ba ba ba banana!

When you read the above title did you think about the all the bananas sitting on your counter and in your freezer that you just can't seem to use up? Or does it elicit an image of the minions from Despicable Me?

Well, I just can't seem to be able to use up all the bananas I keep receiving in my co-op box. I very determinedly set out to use up some of these persistent fruits and found a cupcake recipe that not only used bananas for the cupcake mix, but also used bananas in the frosting! I managed to polish off three whole bananas. Check out this easy and delicious recipe: http://www.tasteofhome.com/Recipes/Frosted-Banana-Cupcakes

I made very few changes to the recipe with the exception of using butter instead of shortening (you can use a 1:1 butter-shortening exchange ratio) and doubling the frosting recipe. I topped off the finished frosted cupcakes with banana runts.

Look - I was able to use my cake platter!

Banana runts make the perfect topping.

And in honor of bananas (and also just because I love shoes - especially high-heeled boots!), take a gander at these fabulous Louboutin Daf Booty Jaune de Naples Suede high heeled boots:

Day-o, Day-ay-ay-o!!

All About the Fruits

I love fruit and I will eat most kinds of fruit without complaining - in fact, I tend to be quite happy while eating fruit! Mango, however, does not fall into this category. I love mango smoothies, dried mangoes, mango jelly, mango-flavored candy; but I absolutely dislike fresh mangoes (it's probably the texture). And alas, I received three very large mangoes in my veggie/fruit co-op box. I put them on my counter and watched in distress as they ripened - what to do with them?? In hindsight, I realize that I could have easily dried them, but that did not occur to me at the time (of course!). What did occur to me was that if bananas went into muffins relatively easily, why not mangoes? I searched online and eventually created a combination of two banana-mango muffin recipes found here and here.

Banana-Mango-Coconut Muffins    Print Recipe

• 3/4 c. all-purpose flour
• 3/4 c. whole wheat flour
• 1 c. oats
• 3/4 c. sugar
• 3/4 c. unsweetened shredded coconut
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 egg
• 1 stick of unsalted butter (melted)
• 1 tsp. vanilla extract
• mashed bananas (~ 1 1/2 bananas)
• 1 - 1 1/2 c. mango puree (~ 1-2 mangoes)
• 1/2 c. nuts (optional)

Combine flours, oats, sugar, coconut, baking powder, soda and salt.

In a large bowl, beat the egg.  Stir in the oil and vanilla. Add the mashed banana and mango puree. Mix thoroughly. Stir the flour mixture into the wet mixture until just combined. Spray a 12-cup muffin tin with Pam and divide the batter among the cups.

Bake at 375 degrees F for 15-18 minutes or until golden brown.

These turned out wonderful! 

(Left) Buttered muffins - yum! (Right) Pre-buttered muffins

I also received a carton of itty-bitty little grapes called champagne grapes (no, these don't make champagne).  Once again the inter-webs came to my rescue with a great recipe for Champagne Grape Cake. Check out the recipe here.  I made this strictly according to the recipe.  It was a fairly simple recipe and turned out a tasty, not overly sweet cake - perfect for a light summer dessert.

(Left) Champagne Grapes  (Right) Champagne Grape Cake