fashionblogger

Crispy Glazed Salmon

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Blouse- Uniqlo|Eyeshadow- Revlon

Photography & Styling by. Bernadette Mira

 

There are times that I forget how little I spend with my husband. I mean he’s my best friend and I feel like we never see each other sometimes. I spend most of my days working from home and taking care of the place while he works a 10-7 job. I know this is probably common for most couples, but at times I can’t help but feel “Are we the only ones that have to deal with this?”

 

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The time we spend together, I try to cherish as much as possible. Obviously, that doesn’t happen ALL the time because, there are the late night fights, making dinner at a un godly hour like 10 pm after kickboxing. Then after all is said and done, we normally ‘try’ to get to bed by 11 p.m. So, the time we spend together during the week is usually about two hours. I should consider ourselves lucky because, there are probably couples out there that don’t even see each other at all. I suppose it reminds me too much of the past, when we had to be away from each other for about half a year, because of family issues I had to deal with. It wasn’t a good time in my life and I never want to experience it again.

Anyway, this past week we got to spend more time with each other and I must say it was literally the happiest I have been for in a while. We were able to go over to Brooklyn early in the morning, walk around, chat and eat a delicious breakfast at Peter Pan donuts.  Being able to just walk around Brooklyn without being pushed are having to stop because of a big crowd, was at the same time weird but extremely refreshing. Other than just doing fun things, we got to talk to each other about what has been bothering us. Communication is very important to me when it comes to being in a relationship and also the will to listen and to keep on trying for one another. I know that my husband and I forget about these things at times, but we always come back to what is important to us.  I’m not sure what I’m trying to get at here, but I guess what I’m trying to say is that I dearly love my husband because not only is he my partner/lover but he is my best friend. We keep on trying for one another and I will always value that.

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Crispy Glazed Salmon

Serves 1-2

Ingredients

1/2 pound of salmon with skin

2 garlic cloves

2-4 tbsp of olive oil

sea salt to season

Glaze

(make before)

1 tbsp. of ponzu sauce

1 tsp. of honey

1/4 tsp. of red pepper flakes

juice from half an orange (small)

1/4 tsp. of black pepper

Optional 

broiled oranges

Utensils 

sharp knife to cut slits into salmon

non stick skillet

fish spatula or regular 

 

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Salmon

Directions:

  1. To prepare the Salmon: Gently cut 4-5 medium to long slits horizontally on the skin side of the salmon. Once the slits are present, gently rub sea salt or kosher salt in between the slits. Then let it rest.
  2. Heat a non stick skillet (see notes) on medium heat add two garlic cloves along with 2 tbsp. of olive oil.
  3. Once the skillet is heated, gently add the salmon skin side down and facing away from you so oil doesn’t splash.
  4. Season the flesh side of the salmon with salt.
  5. Do not flip the salmon until it has cooked at least half way. Once it is about half way cooked, glaze the top of the salmon with the ponzu/citrus glaze. (You may make this beforehand.)
  6. Once it has been glazed, flip the salmon and cook for about 3-5 minutes.
  7. Gently remove the salmon and set on prepared dish to serve. You may serve this with whatever you like. I made some broiled oranges to add extra citrus, but the salmon would be also delicious with a side salad or couscous.

 

Notes: Please, please, use a non stick skillet. It will make your life so much easier  working with the salmon. That is all.

Enjoy! and happy eating!

Much love,

                                     Bernadette 

 

 

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Fighting the good fight

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Satin Red Shirt- Pretty Little Thing| Bra- UnderArmour| Leggings- Uniqlo| Boxing Gloves- Twins|Tassel Earrings- H&M

Photography by. Bernadette Mira

Assisted by. Garrett Hagen

When I was a young girl I was constantly dancing. I started dancing to keep the traumatic experiences that I was enduring when I was 6 to about 10 years old at bay. I could express my feelings that way without turning it out on myself. All I wanted to do was dance. There was never a moment that I wasn’t thinking about it. While ‘studying’ at school, I would be creating new dance combos in my head. Then as soon as I would get home from school, I would turn on the stereo and dance in the living room until most of my family members came home and there wasn’t enough room to do double turns and leaps. After dinner,  I would then head to actual dance classes till about the late evening. Even though I needed that support from my parents to understand what I was going through, dance was the only thing that I could rely on. It helped me get through the most painful moments. I would dance while tears were streaming down my face and afterwards I can honestly say that I felt refreshed and felt like I was doing something for myself.

There became a point where dancing was put on hold and unfortunately I never seriously got back into it like when I was at 17. So, after years of almost zero physically activity, I found another passion. It’s been about a year and half now that I started doing kickboxing. I never thought that I would find something else that would make me feel the way that I did when I was dancing. Not only does it make me feel great from just the aspect from working out, but I feel like I have family there.

It’s almost like a slap in the face to the people who weren’t there for me when I was younger. I have that now and I’m grateful for that. If I’m down, people notice and they care to ask. The teachers are remarkable and they care immensely about what they’re doing. The past year and a half, I’ve been in and out of kickboxing from getting sick or hurt, which ALWAYS is a bummer during the down times that I’m out, but I’m always coming back to that space when I recover.  I found my family and I’m not going to let that go.

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Spaghetti Bolognese

Serves 4

Ingredients

1 medium onion finely diced

4 large garlic cloves minced

2 tbsp. of olive oil

kosher salt and black pepper to season

1 to 1  1/2 pound of ‘good’ ground beef

1 tbsp. of tomato paste

1 can of puree tomatoes

1/2 cup of water (if needed for sauce)

1/2 tsp. of dried basil

2 tbsp. of dried oregano and fresh oregano to top

1 tsp. of dried thyme 

1 tsp. of red pepper flakes

(More kosher salt and black pepper to taste)

1/2 a packet of spaghetti 

Parmesan cheese 

Directions:

  1.  For Sauce: In a dutch oven or large skillet, saute onion and garlic on medium heat with 2 tbsp. of olive oil until soft. Season with kosher salt.
  2. Then add 1-1 1/2 pound of ground beef and cook until brown on medium-high heat with the onions and garlic. Season with black pepper and kosher salt.
  3. Once brown, add 1 tbsp. of tomato paste and stir into the meat until combined.
  4. Then add one can of puree tomatoes (if there isn’t enough sauce add 1/2 cup of water to the mix and boil off till the mixture has reduced, for about 15-20 minutes)
  5. While the sauce is boiling off  add the seasonings. Basil, oregano, thyme, red pepper, kosher salt and pepper for taste.
  6. While the sauce is cooking on medium-high heat periodically stir so it doesn’t stick to the pan and or dutch oven.
  7. For Spaghetti: For my spaghetti, I add enough water until it fills the pot half way. I then add a dash of kosher salt and about 1-2 tsp. of olive oil. I then bring the water to a boil and add the spaghetti. I like to cook my pasta till al dente, about 15-18 minutes.
  8. Once draining the spaghetti and the sauce has reduced/seasoned to your liking, grab yourself a big plate and dig in. Be sure to add some fresh oregano and parmesan cheese to top it off! Enjoy!

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Overnight Oats and learning French…slowly

 

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Blouse- &Other Stories (similar)| Shorts- Thrifted (similar)

The Penguin French Phrase Book

Photography by. Bernadette Mira

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I have been trying to learn French about a year and half now…on and off. I know, that isn’t the way to actually progress, but I get bored easily. All jokes aside, I do, sincerely want to learn how to speak French fluently. My question is though, how does anyone successfully learn a new language?

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I want to convince my husband by saying, “Hey honey, I think we need to take a lonnnng trip to Paris so I can finally learn French.” We all know that isn’t going to go over well. WHO even has the funds to do something like that? Maybe, some rich white, eat pray love, woman who during her down time, just lays in the pile of money that she has. I digress, I guess I just have to whip myself back into gear. I need to be putting 100% effort in everyday…when I can, whether that be slapping sticky notes on food or appliances to remember the word pomme for apple.

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Speaking of food, this is making me hungry and I need to start preparing breakfast for tomorrow. I try to make meal prep as easy, and painless as possible. So, today I am sharing my recipe for overnight oats. It makes getting up in the morning a breeze and actually enjoyable. You can sit back and eat your oats while you try to learn some french…which hopefully, I’ll be doing.

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Pear Overnight Oats

Serves 1

Ingredients

1 cup of Irish style oats

1 cup of almond milk

1/2 tsp. of honey

1/8 tsp. of turmeric

1/4 tsp. of cinnamon

dash of nutmeg

half of a pear finely diced 

 

Directions:

  1. Add 1 cup of oats and seasonings to a medium size bowl or cup.
  2. Then add the honey, almond milk and diced pear.
  3. With a spoon stir up the oat mixture until fully incorporated.
  4. Cover with plastic wrap and store in the fridge overnight and enjoy the next morning!

 

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Turmeric Lemon Drink

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Shirt- Madewell|Trench-American Apparel (Similar)|Earrings- Madewell|Cap- Uniqlo

Jeans- Levi’s

Shoes- Nike (Similar)

Photography by. Bernadette Mira

My adoptive father surrounded the house I grew up in with photographs that he took throughout the years. I admired the rawness and shock that his photos invoked. When it comes to photography, I do have this pain that comes with it. I didn’t know that I would spend the rest of my life without them. I don’t have that family anymore that I grew up with. They aren’t the people who I thought they were and it has taken me a lot of time, but I have come to terms with that.

Even though that pain is there, I still enjoy taking photographs and capturing the human experience. One thing I find true that my adoptive father told me about photography in his most “arrogant stern voice” is, “It doesn’t matter what equipment you have. It all depends on the photographer and the story they want to tell.” That saying makes me frustrated. It’s almost as dumb as the saying, “There are no small parts, only small actors…” BUT it’s true. There are times when I get so hard on myself about not having the ‘best’ equipment or much of it. I mean, I  have been using the same camera for over ten years, which is a hand me down anyway. A Nikon D200, which is old as fuck.  I  grew up poor. Everything I have still and had are hand me downs. It makes me embarrassed yet, I will admit, I have produced some good images even with equipment that isn’t shiny and new.

As artists its easy to convince ourselves that we aren’t “good” enough and compare our work to other people’s’. It’s something I struggle with everyday, but I try to remember why I started taking photos. When I was 16, along with dancing, photography helped me capture the pain and sadness I was feeling then. I stopped when I started pursuing Musical Theatre, but once I opened up about being sexually abused to my adoptive family I started taking photos again to help me through the pain. That’s where I discovered cooking, food and product photography. As silly as it is, photography has saved me in some ways. So, in conclusion I will continue to take photos, even with the pain, even with shitty equipment, because it is a part of me. I’m not going to let that go.

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Turmeric Lemon Drink

(To heal colds and other remedies)

Serves 1

Ingredients

Juice from half of a lemon

1 cup of boiling water

1-3 turmeric ginger iced cubes

1/2 tsp. of turmeric 

5-8 thin slices of fresh ginger

1/2 tsp. of honey (optional)

Directions:

  1. Prepare turmeric ginger iced cubes the night before. Combine 1/2 tsp. of turmeric, 5-8 thin slices of ginger, and 1/2 cup-1 cup of water. Stir well and pour mixture into ice-cube tray. Should make about 5-7 cubes. Let them rest for 8 hours or overnight to freeze.
  2. In a kettle, boil 1 cup of water or more.
  3. Then add turmeric ice cubes, juice from half of a lemon, and honey into a heat proof mug.
  4. Once the water has boiled, pour the hot water over the ice cubes and watch them melt into the water. This should happen fairly quickly, about two minutes.
  5. After the ice cubes have melted, stir the mixture one more time then enjoy slowly or take it as a quick shot to help colds, sore throats, upset tummies and more.

 

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A lovely Grapefruit Gin and Tonic

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Photography by. Bernadette Mira Hagen

Where do I even begin when it seems like decades since I have written down my musings and even a recipe!? So much has happened this past year and even just this current year. You know what I mean…dare I even speak his name? It’s like the evil, demonic Voldemort in Harry Potter. Maybe if all pans out well, all of America will rally together and we will put an end to him. Maybe WordPress isn’t the best place to discuss this, but I want to be candid.

Before 2017 began, I got married back on November the 5th. It was nothing huge, just a few family and friends. I wanted to make it special for my husband and I. We have for the past almost six years we’ve been together have had to deal with my deceased family for many reasons. Dont worry, they’re not dead, just very toxic to have as a family. Anyway, in my head I wanted needed the wedding to be perfect to make up for their absence. Which puts so much pressure on a person to do EVERY SINGLE THING RIGHT. To my surprise though, the wedding was and has been the most perfect, magical day of my life so far.

Quickly after that, America was on their feet to the surprise of HIM winning the election. So, this past year I have done a tremendous amount of thinking of what I can do for myself to keep myself happy and to keep going. My conclusion is to keep on making art, no matter what form that may be in. Be it fashion, photography, making a gif video for Instagram, that is what is going to help America through this rough time. Rallying together, bringing art at the center, because that is what makes us as humans so special. We have the ability to create amazing things, so why not share it? Without much more talk, here is today’s recipe. Enjoy it, because everyone deserves a drink and also enjoy it because it’s damn delicious if I say so myself.

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Grapefruit Gin and Tonic

Serves 1-2

Ingredients 

1 hearty Grapefruit 

4tbsp. Of good Gin 

dash of nutmeg 

dash of sea salt (optional)

3-4 ice cubes 

1/2-1 cup of Tonic water 

Extra 

Cocktail Shaker 

Directions:

1. Vigorously roll around the Grapefruit on a flat surface in the palm of your hand to release the juices.

2. Cut the Grapefruit in half and gently squeeze the Grapefruit juice in the cocktail shaker. (May use both halves of the Grapefruit if you decide to make two Gin and tonics. If you don’t have a cocktail shaker, be sure to remove the Grapefruit seeds.)

3. Add the nutmeg, sea salt, Gin and ice cubes to shaker. Quickly shake the ingredients together while holding the top intact.

4. Remove the small cap to the shaker and pour into wine glass or glass of your choosing. Then add the Tonic water and stir together with the other ingredients.

Enjoy with a slither of Grapefruit on the side!

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Spicy Lamb Curry with Jourdan

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Photography by: Zee Nunes (Left) and Bernadette Mira (Right)

Here it is everyone! Like I said, I aim to please. Today’s recipe is representing those spicy dishes. The type of dishes where your tongue starts to tingle and you feel a tear roll down your cheek. This is also the type of dish that I hope Jourdan Dunn herself would approve of. It’s Italian meets Indian meets Thai meets Jamaican and probably a bunch of different cultures mixed together!

The photo taken by the ever so great Zee Nunes blew me away. I didn’t think  Jourdan Dunn could get any cooler, but she’s rocking a kick ass afro! She’s representing the curly girls and natural girls. I love it! Jourdan’s outfit and her personal tastes inspired me to create a dish featuring homemade pasta and a spicy curry dish, that I’m sure she would enjoy eating.

Enough with the talk, here’s…

Spicy Lamb Curry

Serves 4-6

Ingredients

Marinade for lamb-

1 pound of cubed lamb

1/2 cup of whole milk yogurt or greek yogurt

1 tsp. of turmeric powder

1 tbsp. of yellow curry powder

1/2 tsp. of crushed mustard seeds

1/2 tsp. of red chili flakes

1/2 tsp. of garlic powder

1/4 tsp. of ginger powder

sea salt to sprinkle

Sauce-

1 can of Thai Kitchen coconut milk 

half of a finely diced onion

3 finely minced garlic cloves

2 tbsp. of fresh ginger grated

2-3  diced Jamaican hot peppers (more if you want more spicy-ness)

1/2 tsp. of black peppercorn or black pepper

3 tbsp. of yellow curry powder

1-2 tbsp. of turmeric powder

1/4 tsp. of onion powder

1/4 tsp. of garlic powder

1/4 tsp. of coriander

1 tsp. of ground mustard seeds

1 tsp. of red chili flakes

Topping-

Fresh chopped basil or Thai basil

splash of lime juice

Extra-

Olive oil

Homemade pasta (The recipe I used wasn’t great, so I suggest using packaged pasta or rice. If you feel up to the challenge, try making homemade pasta. I hope you find a good recipe.)

Dutch oven or big pot to store curry

Ziplock bag

Plastic gloves (to cut hot peppers if you want to be extra cautious)

Cook’s notes: Here is the correct way to chop hot peppers.

Directions:

1. Prepare the lamb to marinate over night or for at least 6 hours.

2. If lamb doesn’t come prepared into cubes, cut into even sliced cubes.

3. In a small bowl combine the spices to the yogurt. Stir until well combined.

4. Add the diced lamb into the marinade sauce. Coat until completely covered.

5. In a ziplock bag, store the marinade lamb in the fridge over night or for at least six hours.

6. Next day or day of, bring olive oil in a large pot or dutch oven to a simmer. Then add the marinade lamb to the pot.

7. Next we will start the ‘browning’ process. (Well, that’s what I like to call it.) The lamb will need to be cooked on both sides to get a nice, caramelized brown on each side. Periodically check each side to get the desired brown you want.

8.Once brown, with a heat thermometer, check the lamb’s temperature making sure it reaches to 145 or above. (I allowed mine to get to 160)

9. Once it reaches a safe temperature, remove the meat and set aside in a small bowl.

10. On medium heat add more olive oil to the pot. Then add diced onion, garlic, ginger and hot peppers. Stir every now and then until the onions become translucent. Once translucent add the ground spices and stir well until combined.

11. Next, add the lamb back into the pot along with the coconut milk. Stir and cover on low-medium heat for 20-30 minutes. Or until your pasta or rice is done cooking.

Enjoy on top of rice, store-bought pasta or homemade pasta!! Add basil to top and a splash of lime to brighten the dish. Be sure to keep a glass of milk near by or bread if you can’t handle the spice!

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Photo by. Bernadette Mira

Margaret & The Golden Tuile Cookie

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Photographed by Margaret Zhang (Left) and Bernadette Mira (Right)

Today’s inspiration is none other than Margaret Zhang. The young and very multi talented photographer, stylist and model AND so many other things. I was first introduced to Margaret Zhang while I was perusing around the Internet for “Great fashion bloggers.” Her name immediately popped up. I checked out her site Shine By Three and spent the whole night being immersed in her work. It always amazes me how creative some people can be and how they cultivate that into a career. Margaret Zhang has left me asking the questions, “How do I get there?” “How do I create a career out of something I love?” and the answer I am left with, is to “Just do it!” That is what Margaret has done and I thank her for that inspiration and lighting a fire underneath me to pursue the things I love. Please do yourself a favor and visit her blog. You will most likely spend hours on it, so get a cup of coffee or tea ready and enjoy the talent that is Margaret Zhang.

Margaret’s lovely self-portrait, inspired me to add the colors of the Lindt Truffles  raspberry and caramel. They’re a perfect match to the dresses eye-catching pink and gold flowers. Along with the truffles, I added some homemade ice cream and then today’s recipe. The golden tuile cookie. Enjoy!

Golden Tuile Cookie

Adapted from Martha Stewart’s Lacy Almond-Orange Cookie

Makes 6-8

Ingredients

1/4 cup of roasted almonds or blanched almonds

1/4 tsp. of nutmeg

1/4 tsp. of coriander

1/2 stick of butter

1/8 cup of sugar

1 1/2 tbsp. of honey

1/4 tsp. of sea salt

2 tbsp. of all-purpose flour

1/2 tsp. of lemon zest

Topping:

Lindt Truffles-raspberry and caramel

Directions:

1. Preheat oven to 375 F.

2. Prepare a cookie sheet with parchment paper and set aside.

3. Prepare a small saucepan and set aside till ready to use.

4. In a food processor or blender, blend roasted almonds, nutmeg and coriander till coarsely ground.

5. Transfer mixture to small saucepan and add butter, honey, sugar and sea salt.

6. Bring the ingredients to a boil over medium to high heat. Stir a few times to combined the ingredients. Be sure to keep an eye on this. You’ll start seeing little bubbles start to form, that’s when you will know its ready. It should take about a minute.

7. Once you see it bubbling, remove the saucepan from the heat, stir in the flour and lemon zest.

8. Being sure to work quickly, add about a teaspoon of the mixture one at a time to the parchment paper. I found it easy to spread them out to look like circles, by spraying a spatula with some coconut oil and gently spreading them with that. You will need all the cookies to be at least 2 inches apart so they don’t stick together.

9. Once all the batter is used up, add the cookies to the oven and let them bake till golden. About 6-7 minutes.

10. Take the cookies out of the oven and let them cool for a few minutes either on the cookie pan or wire racks.

Enjoy with ice cream with drizzled chocolate on top!

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Photo by. Bernadette Mira

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