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Love It or Leave It? American Apparel's Cut-Out Stockings

TresSugar — Fri, 22 May 2009 11:20:00 -0700

What I mean to say is, ass-less stockings. The lovely Sasha Grey models these "sheer luxe cut-out panty hose," which are coming soon to American Apparel. I'm still trying to figure out if they have a utilitarian ass-pect, or if they're strictly for show.

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Would You Wear Stockings With a Run in Them?

FabSugar — Wed, 01 Oct 2008 00:02:22 -0700

Katie Holmes's stockings recently had a run at the inner thigh, but she didn't seem to care . . .
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Do You Wear Pantyhose?

FabSugar — Thu, 12 Jun 2008 00:12:22 -0700

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The Ultimate Wedding-Day Survival Kit

FabSugar — Wed, 04 Jun 2008 16:00:22 -0700

It happens every time. The big day has finally arrived and all sorts of bridal emergencies occur. A loose button, a broken zipper, a stain - help! It's up to you to make the bride's day go as smoothly and as possible, after all, it's her day to shine above the rest.

No need to fret future bridesmaids. Here is the ultimate wedding-day survival kit that will help you save the bride in all types of last-minute, wedding-day snafus. Have fun, drink up, and be married!

To see all of our wedding coverage, check out IDoSugar.com!

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Fab Site: MyTights.com

FabSugar — Tue, 29 Jan 2008 15:00:22 -0800

All you hosiery devotees - and I know there are a lot of you - this one is for you. MyTights.com boasts hosiery suitable for every size, shape, and occasion, whether opaque, sexy, or wooly. The hosiery-devoted site even keeps track of its top 10 sellers, so that you can see what works for everyone else. All in all, the site sounds tight!

Love It or Hate It? Ahna Holder Holiday Stocking Collection

CasaSugar — Mon, 17 Dec 2007 04:15:51 -0800

These high-quality hand-made felt stockings ($50) come in modern colors that are mixed with a retro design. Each stocking has its own individual picture frame instead of a stitched name, which would make these a fun present to give-you could simply slip your favorite photo in the frame instead of adding a tag to the present.

Make Your Own Vegetable Stock

partysugar — Mon, 12 Oct 2009 04:00:02 -0700

While many soup recipes incorporate vegetarian-friendly ingredients like vegetables, cream, or cheese, the majority call for chicken broth, making them inedible to someone who doesn't consume meat. This problem is easily remedied with one simple component: vegetable stock. Made from vegetables that are roasted and then simmered in water, veggie stock is flavorful and rich.

While you could purchase a boxed variation from the grocery store, it's far more rewarding to make your own batch. Along with mushrooms, carrots, shallots, garlic, and red peppers, this recipe uses a cup of canned tomatoes, which provide depth, a mild sweetness, and an earthy color. If you have some time to experiment with homemade vegetable stock, get the recipe and read more.

Vegetable Stock
From Gourmet

This recipe would also be an excellent base to gravy.

Ingredients

1/2 lb portabella mushrooms, caps and stems cut into 1-inch pieces
1 lb shallots, left unpeeled, quartered
1 lb carrots, cut into 2-inch pieces
2 red bell peppers, cut into 1-inch pieces
6 fresh flat-leaf parsley sprigs (including stems)
5 fresh thyme sprigs
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 cup dry white wine
2 bay leaves (not California)
1 cup canned crushed tomatoes
2 qt water

Directions

Preheat oven to 425°F.
Toss together mushrooms, shallots, carrots, bell peppers, parsley and thyme sprigs, garlic, and oil in a large flameproof roasting pan. Roast in middle of oven, turning occasionally, until vegetables are golden, 30 to 40 minutes.
Transfer vegetables with slotted spoon to a tall narrow 6-quart stockpot.
Set roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 2 minutes. Transfer to stockpot and add bay leaves, tomatoes, and water.
Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes. Pour through a large fine sieve into a large bowl, pressing on and discarding solids, then season with salt and pepper. Skim off fat.

Makes about 2 quarts.

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Get Awesome Images For Your Blogs From Stock.xchng

GeekSugar — Fri, 30 Jan 2009 14:32:36 -0800

If you have a blog (and who doesn't these days) then you should definitely check out stock.xchng, a free stock photo site that lets you download amazing creative images from over 30,000 photographers. If you're on OnSugar, you can of course use free Getty Images in your blog, but if you aren't (or can't find what you're looking for) then stock.xchng is where it's at.

Of course, there are terms to agree by - like you have to properly source, and ask for permission if prompted to - but it's really easy to find what you're looking for. Plus, stock.xchng hosts some pretty informative blogs that will teach you the finer art of Photoshop. Maybe someday people will be using your photos on their blogs!

Make Your Own Chicken Stock

YumSugar — Mon, 02 Mar 2009 16:15:45 -0800

After making a scrumptious roast chicken, I decided to make my own chicken stock to not waste the carcass. I've purchased plenty of store-bought chicken broth and in a pinch it works perfectly. However, it doesn't compare to the homemade variation, which has a rich, strong chicken flavor and insanely delicious smell.

While the entire process is long, it requires little attention - only a quick skim and water check, periodically. This recipe makes about 16 cups of chicken stock. Since I can't imagine using it all at once, and want to have it on hand when I need it, I cooled the liquid and froze it in individual bags. To get started on your own homemade chicken stock, read more.

Homemade Chicken Stock
Alton Brown

Ingredients

4 pounds chicken carcasses, including necks and backs
1 large onion, quartered
4 carrots, peeled and cut in 1/2
4 ribs celery, cut in 1/2
1 leek, white part only, cut in 1/2 lengthwise
10 sprigs fresh thyme
10 sprigs fresh parsley with stems
2 bay leaves
8 to 10 peppercorns
2 whole cloves garlic, peeled
2 gallons cold water

Directions

Place chicken, vegetables, herbs, and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water.
Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40°F. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

Makes about 16 cups.

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Nice and New: John Robshaw Christmas Stocking

CasaSugar — Mon, 01 Dec 2008 05:30:54 -0800

Not to be a brat or anything, but my family has been using the same gigantic Christmas stockings for more than 20 years, always filled to the brim with lots of goodies. So, at 12" x 21", the John Robshaw Block Printed Holly Stockings ($70 each) won't do for me, but they're certainly stylish enough to hang on the mantel simply as décor in my home. Available with a mistletoe, candy cane, or peppermint pattern, they're quite festive and would also make a wonderful gift for anyone you know who's building up their collection of holiday décor. What do you think?