Yesterday my friend Felicia came over to hang out and cook with me. We had originally planned to whip up a recipe from Gwyneth’s cookbook, but at the last minute we decided to instead try this quinoa dish I had been eyeing in Jane Coxwell’s Fresh Happy Tasty.
If I had to pick a favorite item of clothing in my closet, it’d probably be my leopard print Diane Von Furstenberg wrap dress. I remember first putting it on in the store, how hesitant I was about its cut (accentuating every curve of my body) and its bright pink print, attracting a little more attention than I wanted. But after a nudge from a smart stylist I wore it on TV and instantly fell in love. What had all seemed too much, was in fact the perfect mix of fun, smart, and sexy.
Last night I threw a dinner party — a Mexican fiesta, if you will — and I kicked it off with a new snack. Inspired by some ladies I follow on Twitter who made this last weekend, I went all bon appetit on my guests.
Don’t worry, there was guacamole too — no Mexican feast is complete without it — so stay tuned for that recipe tomorrow. I’ll post each part of the meal, each day this week — starting with these chile-lime cashews. They’re simple to make, healthy and delicious.