http://www.jlnhsmc.org/?nd=holiday_market

8th Annual Junior League Holiday Market

Off to the Junior League Christmas Market. I have never been before!! I have heard it is better than The Nutcracker Market. We shall see. Can't wait to show you all of my fabulous finds from both markets next week.

Sneak Peek

 I wanted to give you a sneak peek at what is coming next week. I have been working diligently on decorating for the holidays. I am so excited and not finished yet! I hope looking at my pictures will get you excited about the holidays too!

I am only showing bits and pieces because I don't want to ruin the "shock and awe" effect.

 Can't wait to show you the whole enchilada!!

Don't forget, Black Friday is next week. It is only the biggest shopping day of the year. Be prepared and start decorating early so you can enjoy the Holidays.

Boots, Shoes and More Boots

These boots were made for walking! Check out the tread on these bad girls!

I think it is a gene that you are born with. It's called the "Shoe Gene".  I love shoes, my sisters both love shoes and my mom loves shoes! I didn't realize how much I loved them until I was walking around at the Nutcracker Market looking at what women had on their feet!

Riding Boots are the "It" Boot this season.

The new style of Uggs are in.

And last but certainly not least I love high heels, but they don't always love me back! The new trend in heels is the platform base, which makes for a much more comfortable high heel on shoes and boots.

Don't want to go to the mall? No problem! Order online.

Beef and Porter Stew

Recipe by Chef Michael Lomonaco, Porter House New York

http://today.msnbc.msn.com/id/27326082/displaymode/1174/pm/1/

Chef Michael Lomonaco was on The Today Show about a year ago and made this stew for the Cast and Crew. The Stew looked so delicious on the show, that I had to try it. Just click on the link for the full recipe and directions.

This recipe calls for vegetable oil, I would normally use olive oil. I think it gives a better flavor and is better for you.

Put the oil and butter in a large, heavy-bottomed pot and heat it over medium-high heat.

Season the beef with salt and pepper. Add the beef to the pot in a single, not-too-tightly-packed layer and brown the beef well on all sides, approximately 8 minutes total.

Transfer the beef to a plate and set aside. This may be done in batches to brown all the beef evenly.

Add the onion and butter to the pot/casserole and cook until golden and caramelized, approximately 15 minutes.

Sprinkle the onions with the flour and stir to combine well.

Return the beef to the pot/casserole, add the porter ale, (I could only find Shiner Bock. I knew it would be good, it's made in Texas) beef broth, tomato paste diluted in 1 cup warm water, and bring to a boil.

Lower the heat, cover and simmer 1 1/4 hours.

While the pot is simmering, chop your carrots, celery, parsnips and potatoes. I could not find parsnip so I skipped that step and the stew was still delicious.

Add the carrots, parsnips, celery and potatoes. Adjust seasoning with salt and pepper. Return to a boil then simmer for 45 minutes.

Serve with toasted or grilled country bread or rolls.

Enjoy!