Poor Miley

That's right.  I said it.  Poor Miley.  With everyone freaking out over cyber-bullying these days, you'd think the media and critics would consider giving her a break. Yet when she released her new video everyone was quick to jump down her throat for wearing underwear in bed and dancing provacatively.  After all, the girl is only 17.

And so is she.

Taylor Momsen.  And yet no one says anything about her lingerie clad concerts and sacriligious music videos.

Remember when Miley wore this at a concert?  Critics had a hay-day.

But when Taylor wore see through lingerie on stage did you even hear about it?



The most risque magazine cover Miley graced showed a little bit of skin.



And here's Taylor's.

Miley wears this:

Taylor looks like a drugged out prostitute and no one says anything.

Album Covers?

Miley's shows a little skin and looks like EVERY OTHER pop album cover

And again Taylor goes with the drugged up skeeze look.

Remember the Annie Leibovitz controversial photo shoot?

Did you see the one where Taylor channels her (once again)
inner drugged up whore?


Here's Miley's most recent music video.  Yes, she's SLEEPING in bed in underwear (notice the sleep mask anyone?).  Yes, she looks hot.  Yes, she's dancing with boys.

But hey it could be worse.  She could be crawling around in Lingerie on the Last Supper table, giving everyone a provocative demonic glare.


Why don't they pick on somebody new?

Friday Funs!

So I'm off to Oregon for the weekend!  My sister will be a Freshman at U of O (but eh hem, go Huskies!) so I'm going to visit her and stopping to have dinner with some friends in Portland on my way down.  What are your plans this weekend?

Here some suggestions to peruse, ponder, observe, and explore:

I love this Kissing blog.  I'm caught somewhere between wanting to be a hopeless romantic and yet not quite convinced True Love doesn't only exist in Fairy Tales... this blog definitely makes me sway towards the hopeless romantic side.

My roommate LOVES Guinness. She's from Nigeria and apparently that's the only beer they drink. It's Nigeria's 50th Independance Day today (Horray Nigeria!) So I may just make this cake when I come home sunday for her. Not to mention, SUPER jealous of this kitchen!



I'm in love with the frumpy dress in neutral and the eye popping tights combo - wanna see more?



As soon as I find an old, discarded globe - this will be my next project.

And I'm just WAITING for an excuse to throw and Alice in Wonderland Tea Party!

I'm Not Feeling Too Well...

Which means I'm day dreaming about being in my bed cuddled up with a cup of coffee reading and watching movies.  Oh, how I love my bed.  The tempur pedic mattress, the jersey sheets, the fluffy white down comforter - but I'd just as soon settle for one with a view:



St. Lucia - West Indies



Carribean

  

Boca Ciega Bay, FL



Hollywood, CA

Paris, France

Rome, Italy

San Francisco, CA

Zambia

Auckland, New Zealand

What far off places are your day dreams taking you to today?

Fall Harvest: Spaghetti Squash

Spaghetti Squash with Sauteed Veggies, Fresh Basil, and Feta Cheese



What you will need:

1 Spaghetti Squash, halved and seeded

2 tablespoons of vegtable oil

*1 Onion, chopped (I used 1pkg of Trader Joe's Chopped Onions, Garlic & Shallots (4 oz.)

*1 clover of garlic, minced

1 1/2 cups of chopped tomatoes

3/4 cup of Feta Cheese

1 cup of sliced mushrooms

2 tablespoons of chopped fresh basil

*Instead of the onion and garlic, I used 1 pkg of Trader Joe's Chopped Onions, Garlic & Shallots (4 oz.)

1. Preheat oven to 350 degrees.

2. Place squash cut sides down on a lightly greased baking sheet and bake for 30min.

3. Meanwhile, heat oil in a skillet over medium heat.  Saute mushrooms and onion until tender, add garlic and sautee another 2-3 min*  Or, sautee Trader Joe pack and mushrooms for about 5-6 min.  Stir in tomatoes and cook only until tomatoes are warm.

4. Use a fork and spoon to scrape and scoop the strigy pulp from the squash and place into medium bowl.  Toss with sauteed veggies, feta cheese, and basil.  Serve warm.

What I Did This Weekend; Part 2

Remember this is what my finds originally looked like:

And this is what it looks like now (PS my walls are white, not yellow.  Bad lighting/iPhone pic):

This is on the adjacent wall

I found this at the vintage market for $3!  It was a cast iron pot holder, now a decorative piece.

What Did I Do This Weekend?

Well, I ENJOYED doing alot of things by myself this weekend!  (Well, Gamble came along most of the time.)  Maybe the Seattle Freeze is starting to catch on?

I found Maple Jack Daniels BACON JERKY:

Some awesome recycled yarn!  Check out her etsy store here.

And Gamble behaved well enough to allow me to spend some time perusing the covered parking garaged turned vintage market for a bit and I got these:

This picture was taken at the start of a project... I'll show you the finished product tomorrow!

So what did you do this weekend?

Fall Harvest: Butternut Squash

Roasted Butternut Squash-Stuffed Shells
Prep Time: 15 min
Start to Finish: 45 min
Makes:12 servings (2 shells each)

What you will need:
24 uncooked jumbo pasta shells
1 cup Fiber One® original bran cereal
3 cups 1/4-inch cubes butternut squash
1 tablespoon canola or olive oil
1/4 teaspoon ground black pepper
8 oz lean Italian turkey sausage, casings removed
3/4 cup fat-free ricotta cheese
1/4 cup fat-free (skim) milk
1 cup firmly packed fresh baby spinach leaves, chopped
2 tablespoons chopped fresh sage leaves
1 cup of your favorite marinara sauce
1/3 cup shredded Parmesan cheese

1. Heat oven to 425°F. Spray 13x9-inch glass baking dish with cooking spray. Cook and drain pasta shells as directed on package. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).

2. Meanwhile, in medium bowl, toss squash, oil and pepper until squash is evenly coated. Pour onto ungreased cookie sheet with sides. Bake 15 to 20 minutes, stirring occasionally, until squash is tender. Let cool slightly. Reduce oven temperature to 350°F.

3. Meanwhile, spray 10-inch skillet with cooking spray. Crumble and cook sausage in skillet until no longer pink. Stir in cereal.

4. In large bowl, mix ricotta cheese and milk. Stir in spinach, sage, butternut squash and sausage mixture, tossing lightly to mix.

5. Fill each cooked pasta shell with about 3 tablespoons of squash mixture. Drizzle marinara sauce over all shells; sprinkle with Parmesan cheese. Cover with foil.

6. Bake at 350°F 15 minutes. Uncover; bake 5 to 10 minutes longer or until hot.