Monday, June 14, 2010

BUY MY SH...tuff.

SO I am selling a bunch of stuff that I need to get rid of. Because I was doing a lot of cleaning and because I'm broke and trying to go green, I'm getting rid of a bunch of cute things.

Item # 1:  THE little black dress (or LBD) - $35

Got a fancy gala to go to? Or a night out with the girls? BUY THIS DRESS. Not only is it little and black and sparkly, it'll make you look SO FIERCE too. Promise.

Designer: XOXO
Size M (6-8) and gently used - it's like new!

ITEM #2: A BRIGHT SUMMERY BLOUSE! $5

This bright patterned blouse is sexy, cute, and fabulous? Why am i selling it? Because I accidentally picked up a size S. It's oh-so versatile- pair it with leggings, boots, and a short skirt for fall.

Designer: Old Navy
Size: S (4-6)


ITEM #3: COACH KEYCHAIN/COIN PURSE $25

I bought this adorable little coin purse/key chain last spring. It's real - I purchased it from Macy's in Roosevelt Field Mall. I only used it once. It's a dusky metallic rose color. Perfect for carrying cash and id when you hit up the club (which sadly, I don't do much of anymore)


ITEM #4: Mark. by Avon Makeup Kit - $35

I purchased this makeup kit in anticipation of doing makeup parties, but I just haven't had the time. Everything in the kit has not been used or opened - it makes a great gift! I purchased this kit for $45 in February of 2010 and I haven't even touched it, and it breaks my heart to see it collect dust.

It was an exclusive deal for mark. reps and went out of production recently, so you absolutely MUST get it while it's hot! Their makeup is awesome and it's all I ever use now! This WHOLE KIT costs less than a bottle of perfume! Or a bottle of Chanel foundation! And it's similar quality, promise!!!

Everything you see pictured below is included:


4 shades of i-mark Eye Shadows
Good Glowing Blush in After Glo and Cameo Glo
2 Powder-Matic Powders in Medium
8 Hook Ups and 4 connectors.
A cute brush case
Makeup applicators and sponges
faux leather makeup case
annnd
an instructional dvd



Interested? Shoot me an e-mail: jessie.allison.biele(at)gmail(dot)com

I accept: ca$hmoney, checks, and PayPal - let me know what you'll be paying in when you e-mail.

I will meet you if you're on LI, if you're not on LI I'll ship things out to you upon payment!

Peace, love, and lipgloss,
j xx

Wednesday, April 14, 2010

Carvel: Food Porn?

Here's a lesson for you all:

WHEN FUDGIE THE WHALE SENDS YOU AN E-MAIL, YOU BETTER RESPOND! WORD.
 and now, an '80s food porn flashback:

Tuesday, April 13, 2010

for all you pizza lovers...


The Pie at Salvatore's in Bay Shore can only be summed up in one word: decadent. I can honestly say that they have the best thin-crust pizza the South Shore has ever seen.

You know that they take it seriously - upon entering, you see a sign that reads "No slices", so be sure to bring your appetite or your best friends!

Mike took me to The Pie for the first time on Saturday night, and the restaurant was pretty busy. It's a very cozy space where you can watch the pizza chefs make your pizza pie at the counter. We sampled the Caesar salad to start, and we added fresh mozzarella - absolutely rich and delicious! The mozzarella melted in my mouth, and the salad wasn't doused in dressing, which made me happy.

We chose a pie - half white, and half neapolitan style. Let me tell you, it was fantastic! The white pizza didn't have ricotta on it, which was great cos I hate ricotta.


The pies are baked in a traditional coal stoked oven, which really enhanced the flavor. The ingredients were super-fresh, and Mike and I ate nearly the whole pie.

Overall, our experience was fantastic - the service was friendly, the owner spoke to us briefly, and the food was great.

The Pie is located at 125 East Main Street in Bay Shore - it's a great place to grab dinner before heading out to TJ Finley's or the Nutty Irishman with your friends.

OMGlee!

Glee season premiere is on in ten minutes!  


OMFGWATAHOTTIE. 

k, now i'm done.

Wednesday, February 17, 2010

two poems.

The art of losing isn’t hard to master;
so many things seem filled with the intent
to be lost that their loss is no disaster.

Lose something every day. Accept the fluster
of lost door keys, the hour badly spent.
The art of losing isn’t hard to master.

Then practice losing farther, losing faster:
places, and names, and where it was you meant
to travel. None of these will bring disaster.

I lost my mother’s watch. And look! my last, or
next-to-last, of three loved houses went.
The art of losing isn’t hard to master.

I lost two cities, lovely ones. And, vaster,
some realms I owned, two rivers, a continent.
I miss them, but it wasn’t a disaster.

—Even losing you (the joking voice, a gesture
I love) I shan’t have lied. It’s evident
the art of losing’s not too hard to master
though it may look like (Write it!) like disaster.


- "one art" by elizabeth bishop


i carry your heart with me(i carry it in
my heart)i am never without it(anywhere
i go you go,my dear; and whatever is done
by only me is your doing,my darling)
i fear
no fate(for you are my fate,my sweet)i want
no world(for beautiful you are my world,my true)
and it's you are whatever a moon has always meant
and whatever a sun will always sing is you

here is the deepest secret nobody knows
(here is the root of the root and the bud of the bud
and the sky of the sky of a tree called life;which grows
higher than the soul can hope or mind can hide)
and this is the wonder that's keeping the stars apart

i carry your heart(i carry it in my heart)


- e.e. cummings

Sunday, January 3, 2010

one, two, three, Four, tell me that you love me more...


A great surprise awaits you on Route 110 in Melville.

I ventured out to Four Food Studio with my girlfriends last month,
which was really exciting for me since I've always wanted to try Four.
Needless to say, we were impressed.

The overall atmosphere of the restaurant is swanky and modern, sort of reminiscent of Dressler in Williamsburg, only the space was a lot larger and Cobra Starship was pumpin' at the bar.
The girls and I shared a tomato mozzarella flatbread with pesto and olive oil to start off- it was crisp and perfect. We selected our main courses off of the Winter Menu - I selected the butternut squash ravioli with sage, wild mushrooms, and sauteed in brown butter. It was decadent - the flavors all complemented one another and the ravioli melted in my mouth. Jessica also had the butternut squash ravioli and was pleased by it. Heather had the Whole Mediterranean Sea Bass with Grilled Lemons and Fingerling Potatoes - and she enjoyed it too.

Did we get dessert? Of course we did! We also sampled their signature cocktails, too. After dinner, we hit the bar for some vino and mingling, but it was after 9 PM and the crowd wasn't that great, so we ended up spending only about an hour at the bar. It was a distinct contrast to when we first went in at 7 - the crowd was pretty huge and it seemed to attract a younger after-work crowd. We would definitely like to go back for some happy hour drinks!

Four Food Studio has a unique concept to it - it has four rooms and four menus corresponding to each of the four seasons. Four is currently serving lunch from its Autumn menu and dinner from its Winter menu. Each menu has eclectic selections for those who want to awaken their taste buds from their winter slump. With appetizers like Grilled Baby Octopus and Tuna Tataki salad, who wouldn't be awakened? And that's only the precursor to the savory entrees. The food, coupled with the ambiance and the friendly service, makes Four a great dining experience. Although it is a little pricey, it's definitely worth a try.

For more information about Four Food Studio, click here.

Four receives Four out of Five Stars!



new beginnings

wow. it's been one hell of a year. 

i've lived. loved, and lost, like any other, but i came to terms with my feelings towards food.
i've learned to enjoy healthy dishes, discern new tastes and sensations, and to just savor food.

as i begin this new year, i've decided to make a promise to myself.

I promise to: 
never settle 
&
take risks!

so here's to another year of fun foodie adventures and new experiences!

cheers.
xo.