Alexander McQueen Leather Lace Pump

The beauty of this Fall. Patent leather bands trace contours of dipped vamp and collar. Round toe conceals 1" platform. Partial lining on round toe and behind ankle minimize rub. and of course, made in Italy.
http://www.alexandermcqueen.com/us/en/shop/Womenswear/Spring-Summer-10/Shoes/High-Heels/P-FLESH-LACE-PUMP.aspx

High-Heel Motorcycle Boots

So many fabulous boots are out there, and I didn't have good excuses during Summer to add more pairs to my boot collection... Now, it's Fall. Yeah!!! Totally okay to buy one. :)

I felt in love with JCrew Miller high-heel motorcycle boots. Military inspired with motorcycle edge added, just right for my "new" Fall outfits.

http://www.jcrew.com/womens_category/shoes/boots/PRDOVR~28662/28662.jsp

Matzo Ball Chicken Noodle Soup

Red, White and Blue at Las Vegas Mandalay Bay has yummy matzo ball Chicken Noodle Soup. Old fashioned as they described. It was good for my soul.

Royal noodles

I found my perfect match at the Happy Veggie in Redondo Beach. They just added this new noodle soup called Royal noodles. Spicy veggie broth with lots of fresh herbs and veggies. I'm in love...

http://www.happyveggie.com/

Sent from my iPhone...
Jacki P.
http://jackihits.blogspot.com/

Korean Duk Gook

Korean Duk Gook, a soup filled with soft Korean rice cakes (Dduk), is always eaten on New Year's Day. Soothing and simple, it takes less than 30 minutes if you use pre-made or store-bought broth. It's also common to add dumplings and/or sliced beef to the soup for a heartier dish.

Basil Chicken – Yum, yum...

Thai basil. What a wonderful herb. 

Leave the fresh basil leaves whole; the flower buds may also be used. The dried holy basil will soften when soaked in tap water for about 10 to 15 minutes. Pull off and discard the hard stems. Drain. Heat a wok until its surface is smoking hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with the shallots or onion. Stir another 15 to 20 seconds before adding the chicken. Stir-fry 1 to 2 minutes, or until most of the chicken has changed color on the outside and is no longer pink. Toss in the chillies, slivered kaffir lime leaves (if using), and softened dried holy basil (if using). Sprinkle black soy sauce over the mixture and stir-fry for another 15 to 20 seconds. Season to taste with fish sauce, then stir in the fresh basil. Toss well. Stir-fry another 1/2 to 1 minute, or until the basil is wilted and the chicken cooked through. Sprinkle with white pepper. Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.

Beef Chow Fun dry style

Cut the flank steak across the grain into thin strips about 1/4-inch thick. Add the dark soy sauce, brown rice wine and sesame oil. Marinate the steak for 15 minutes.While the steak is marinating, prepare the vegetables: rinse the bean sprout in warm running water and drain. Chop onions. Smash, peel, and chop the garlic cloves. If using refrigerated rice noodles, rinse them in warm water to loosen. Cut the noodles into 1/2 to 3/4 inch strips. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the beef. Lay flat and let brown for a minute. Stir in the black bean sauce and stir-fry the beef until it is browned and nearly cooked through. Remove from the wok. Clean out the wok and add 2 more tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic. Add the rice noodles and stir fry until browned. Push the rice noodles up to the side of the wok and add 1 more tablespoon oil. When the oil is hot, add the onion and bean sprout. Stir-fry briefly, then mix with the noodles. Stir in the oyster sauce. Add the beef back into the wok. Mix everything together and serve hot.