Good morning, lovely readers!  I don't have a nail design for you today, but I do have some very exciting nail mail...

2NITE - Ray-diant - LOL

It only took forever to get here!  I ordered these from City Nails Supplies, which seems to be raising its prices when it realizes people want to buy these...  They were $9.99 when I bought them, and seem to be $12.99 now.  It's still better than eBay scalper prices!  I wanted to be selfish and not share the link until I had bought all the colors I wanted (I want FYI and DV8 too!), but I think my budget and I may have to settle for these two.  Ray-diant seems to have been thrown in as an extra because my order took so long to get here.  I actually emailed City Nails Supplies and asked them where my order was, because it said it was shipped and never got here... and this package appeared on my doorstep two days later!  So I suppose it all worked out.

Also, a recipe!  I've already shared this with the group of bloggers who are trying to lose weight, but I figured I'd post it on here, too.

This is sort of healthy-ish baked mac and cheese type thing.

You will need:
10 oz cooked miniature pasta (I use Barilla Piccolini white high in fiber pasta)
1/4 medium onion
1 oz turkey kielbasa (for flavor)
2 large mushrooms (or maybe 3 medium-y ones?)
1 stalk broccoli
a splash (1/4 cup-ish) white wine (optional)
2 tablespoons butter
2 medium cloves garlic, minced
2 tablespoons flour
1 1/2 cups milk (2% or lower)
2 oz + 1 oz cheese (I used 2 of cheddar, 1/2 of parmesan, and 1/2 of provalone)
Salt, pepper, and spices to taste.

Start by pre-heating your oven to 350 degrees and putting your pasta in a large bowl.  I like doing this with leftover pasta.
Chop up your onion, kielbasa, and mushrooms into small pieces.  Put them in a pan with a smidgen of your butter and cook over medium heat until the mushrooms and onions are about done.
Rinse the broccoli and chop it into small florets.  Add the broccoli and a splash of wine to the pan to deglaze and slightly pre-cook the broccoli... you might also sprinkle a bit of salt in here.  As soon as most of the wine is gone (30 seconds- 1 minute), pour the veggies over the pasta.
Return the pan to the heat, and add the remaining butter and the minced garlic.  Once the butter has melted and the garlic is lightly cooked and heavenly smelling, whisk in 2 tablespoons of flour.  Whisk to incorporate the flour.  Then slowly pour in the milk, whisking as you go.  The sauce may get a bit curdly at this point, but don't worry.  Pour slowly and keep whisking, and it should eventually come together as a smooth sauce.  Add 2 ounces of cheese to this, reserving the last ounce for topping.  Taste the sauce and adjust for salt and spices.  I like to add pepper, paprika, and tumeric--a very small bit of tumeric gives a nice yellow color without altering the flavor much.
Pour the hot cheese sauce over the vegetables and noodles and toss to coat.  Pour the whole mixture into an 8x8 square pan or something else big enough to hold it all.  Sprinkle the last ounce of grated cheese over the top.
Pop the whole thing into the oven for 10 minutes to melt the cheese while you set the table and pour yourself a glass of water.

Makes 4 servings, 340 calores each.