Have one too many 40s last nigh? Well, no need to spend all day in bed drinking coffee and popping pain pills, a white class girl has a better option......consult an acupuncturist! Here are a few nifty tricks to get you back in action after a long night of partying at the trailer park:
1. Milk Thistle Extract
-Take a couple droppers full before you start the night and you should feel much better inthe morning (and also protect your liver from sustaining too much damage).
2. Curing (or Culing) Pills
-One vial of these magic pills and your nausea and pounding head should be gone in underand hour (also a good thing to have around for your post Thanksgiving gorge-fest).
-You can find this chinese herbal formula on-line, or at many local health food stores.
3. GB8 (Shuai Gu) acupuncture point
-This is the #1 hangover point, it will treat both head and stomach ache and manyacupuncture books actually site its ability to treat alcohol intoxication.
-The point is located in the slight depression about 1 inch above the apex of the ear (thepointy part when you fold your ear over).
-At home one can apply pressure to this point with a finger or a pen and give it a littlemassage, or if you happen to have a licensed acupuncturist at your disposal have them put a needle in.
4. Always drink your beer with a homemade koozie
-Well, I'm not sure this will keep you from getting a hangover, but it will class up that B-light and keep your hand at a comfortable temperature :)
I have to admit, I’m a tiny bit of a food snob. I feel awful and mope if what I make for dinner isn’t some gourmand’s wet dream. OK, I’m also a tiny bit melodramatic. Nonetheless, now that I’m a White Class Girl, I’m bucking up, sassing up, and rolling up my sleeves in the classiest way possible: Chicken Nuggets and Beer.
Dipping hard earned chicken nuggets (or, in this case, soy nuggets since the market was out) in plain ol’ ketchup isn’t the WCG way, however. After returning home laden with a box of nuggets and a six pack of Red Oval Classic Lager ($2.99!), I threw open the cupboards and the fridge and pulled out everything vaguely sauce looking. My goal was to create several delicious and unique dipping sauces armed with only what I had in the kitchen. I love making my own sauces because I can make them exactly how I want and it's cheap—very WCG.
Note: I don’t measure ingredients ever, sorry! Just add a little bit and taste and then add something else and so on until it tastes good. I listed the main ingredient first.
Here are my results:
1)Apricot Balsamic Sauce. Lejeune wasn’t too excited about this one as he is, in his words, “not a fan of meat and fruit together.” However this ended up being one of our favorites. This recipe is adapted from Good Housekeeping. Use a lot of the preserve and then a little of the others and adjust to taste.
-Apricot Preserve
-Balsamic Vinegar
-Soy Sauce
-Tangerine Zest (there was only one ripe on the tree, just waiting for me)
2)Honey Mustard. A classic dipping sauce and so ridiculously easy I have no idea why I haven’t done this before. Go about 50/50 of each to start.
-Honey
-Yellow Mustard
3)WCG Sauce. So good I named it after this blog. The BBQ Sauce and Mustard should be about equal. Add the hot sauce to your desired hawtness.
-BBQ Sauce
-Grainy Dijon Mustard
-Hot Sauce
4)WasabiIsland. Yes, I just made that name up. A new take on the revered tradition of mixing your mayo and your ketchup on your paper plate and proudly announcing to your mother that you “just invented something.”
-Trader Joe’s Wasabi Mayonnaise
-Ketchup
5)Teriyaki Everything. This was really runny for me so I just poured it into a sauce pan and let it reduce to about 1/3 over medium heat.
-Soyaki Sauce
-Ketchup
-Hoisin Sauce (just a teensy bit)
-Apple Cider Vinegar
-A squeeze of that tangerine
Served each sauce in a plastic cup with a fancy spoon, baby carrots on the side, and beer.
The Red Oval Classic Lager kinda tasted like PBR. I wouldn’t take it to party but for $2.99 for a six pack (!), I might get it again.
All in all, this was surprisingly satisfying and cost just a couple bucks. I had a really hard time deciding which sauce would be used for my “last bite”—I ended up going with the WCG Sauce but am curious to know what other people would choose!
Xoxo,
Kitty
P.S. The camera ran out of batteries after a few poorly lit photos, but I’m definitely doing this again and I’ll take better ones. Promise!
Ever since I was a little girl I've been obsessed with deviled eggs. My grandma would make them at every holiday and put them in this amazing crate, made just for deviled eggs. Sometimes she would put olives in them, sometimes cheese or asparagus, but always something new. I would look forward to this appetizer, and sometimes eat so many I'd have to skip out on some of the main course.
So, I decided to try my own version of this time honored tradition. I realized there are so many combinations I can try to make deviled eggs, so I'm going to make this a series.
Deviled Eggs with Class...Part I: Wasabi Devils
Ingredients:
3 eggs
1-2 tbsp. Wasabi mayonnaise (from Trader Joes)
2 kalamata olives, chopped
1 sprig of parsley
Instructions:
1. Place the three eggs in a pot and cover with room temperature water
2. Place the pot on the burner and bring to a boil
3. Once boiling, cover the pot and turn off the heat
4. Let stand for 20 minutes
5. Rinse the eggs with cold water and after they've cooled, peel off their shells
6. Cut in half, length-wise and scoop out the hard yolk into a separate bowl
7. Add wasabi mayo to the yolk until it is a smooth consistency, around 1-2 tbsp
8. Scoop the yolk back into each egg middle (or if you have a ziplock bag, fill it with the yolk
mixture and squeeze into the egg middle)
9. Top each egg with the chopped kalamata olives
10. Place the parsley in the middle of the plate as a garnish
Voila!! You're done. This zingy treat packed just enough punch for your average guest, but not too much to leave you teary.
Vibrating Mascara is the accessory of the moment for lashes worth fluttering. Simply set your washer to 'spin cycle' and sit on top whilst applying your favorite brand. You wont need blush as your 'morning cycle' will leave you pink and perky!! x
Tuesday, September 15, 2009
The classy way to drink. White class girls don't just drink. They drink MGD (the champagne of beers) out of champagne glasses. They drink Bud light while washing dishes in fashionable gloves right after they go wine tasting. They drink their top shelf whisky out of paper cups and while making a lovely organic breakfast, whose ingredients came from the local farmer's market. White class ladies know how to kick off the day with a bang.
It's girls weekend at my house. Friends coming from near and far and in preparation, I was trying to figure out how to feed and drink everyone using things I already had in the house and things that were cheap. The food: lime green Jello and lasagna. Bud Light and Two Buck Chuck. Peanuts in a fancy dish.
White Class Girls are all about making things from American traditions, and giving them a modern twist and giving them a little class. Think mac and cheese using fancy cheese. Think deviled eggs with a splash of wasabi. Think red jello layered with vodka jello and sprinkled with a pretty flower.
We're poor and classy ladies trying to get the most out of life. We will be posting our recipes, creative ideas, art projects, drink ideas, entertaining tips, table settings, clothing ideas, and impromptu/impressive hostessing tips done with flair. Keep an eye out for White Class Girls parties and catering and available ladies for bartendressing your parties.
