Wednesday, October 7, 2015

This is something I'd never thought I'd write...


I don't know if I've got anyone who consistently and repeatedly checks my blog, but if I do, I feel like I should let you know, I'm going to take a hiatus.  Even if you're a brand new viewer, who wants to see what I post, I have to let anyone and everyone know, I'm going on a break.  

I've had a bad year, and that is all I feel comfortable with sharing.  Something happened on Sunday, October 4th, 2015, and I just need some time.  

I will be back.  I just don't know when. 

I will probably keep up with Instagram, maybe even (eventually) Twitter.  If you'd like, you can check me out on those places. 

Twitter: @yellow_yachts
Instagram: yellowyachts

If you've been here before, Thank you, and I'll be back.  If you're new, and just stumbled onto one of my posts (or this one)  Hi, I'm still hereish.  I'll be back. Say hey to me on Twitter or Instagram, I'll see it instantly.  

Thanks for reading this, and my blog.  


Wednesday, September 30, 2015

Recipe: Honey Lime Shrimp

Shrimp are one of my favorite foods.  I could eat them daily and not get sick of them.  So, when I found this recipe, I knew that it was for me.  I'm not the biggest fan of honey,  It's really a hit or miss with me, but in this recipe, it's a hit.  The taste of this dish is so perfect.  You get the lime bits and the honey bits.  Shrimp are good that way, they absorb the flavors you put around them.  This recipe went into the books right after I took my first bite.  I paired this dish with rice and broccoli.  So tasty!

1/2 pound Large Shrimp, Peeled & De-veined
1/4 cup Olive Oil
2 Tbsp Honey
2-3 Tbsp Juice of Small Lime
2 Cloves Garlic, minced 
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
1/4 tsp Red Pepper Flakes


In a large ziploc bag, combine all the ingredients, except for the shrimp.  I folded the edges down to so the honey and oil were completely at the bottom.

When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up.
 Place the bag in the fridge. 
Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.
Then, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes.

Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. 

Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. 

You can add some of the marinade to the rice like I did if you'd like a little bit more flavor.

Remove from the pan, and serve immediately!


Monday, September 28, 2015

Rimmel London Lasting Finish Lipstick Review:

Typically when I'm looking at the Rimmel London rack, my eyes go straight to the Kate Moss line.  But a little while ago, (okay a long time ago, like birthday long time ago) I picked up this lipstick in shade Alarm.  This lipstick has a nice creamy feel to it with the tiniest bit of shine.  I would describe it as a creamy matte. 

I had used it many times by this picture.
The red of this lipstick is very bright.  I guess that is why it's called Alarm.  It's gorgeous!  Wearing it for two hours with a little bit of drinking out of a water bottle and it stays just where I put it.  I then ate with this lipstick on.  The meal that I had was ribs,rice, and carrots.  I ate the ribs with a fork, but I still consider it to be a messy meal, and after dinner this lipstick was still on except for in the corners of my mouth.  Which is pretty typical when eating with good lipsticks. 

 So in my opinion, this lipstick has AMAZING staying power. 

This lipstick didn't crease on me at all.  It didn't cling on to any dry bits on my lips.  It also wasn't drying at all.  Sometimes the Kate Moss line makes my lips feel dry, but this one didn't.  It also wasn't messy.  You know how some lipsticks (especially after eating) can end up all over your face?  This one was not like that at all!  I love it and I can't wait to add more to my collection!

The smell is interesting. Instead of having a fruit undertone like the Kate Moss (red) line, it kind of smells of fruity cinnamon. It's nice. 

I think I paid around $4 to $5. 

Pros: color, staying power, price
Cons: haven't found any. 


Wednesday, September 23, 2015

Recipe: Garlic Chicken

I'm always on the look out for low calorie dinners.  Especially if they involve chicken.  This dish, though it doesn't seem like it, has very few calories.  My app says it's around 195.  So, if you're on a diet, or watching your calories, then this is the dish for you!  
I didn't know what to expect when I was making this dish...garlic and brown sugar just don't seem to go together, but they do.  Maybe not alone, but on chicken, it's the perfect blend of sweetness and spice.  This is a keeper recipe for my house!  

4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
1 tablespoon olive oil
additional herbs and spices, as desired


Preheat oven to 450°F 
Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.

In small sauté pan, sauté garlic with the oil until tender.

Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.

Season chicken with salt and pepper. .Place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
Bake uncovered for 15-30 minutes, or until juices run clear.  Serve immediately!

Sorry there are two missing, we were just so hungry! haha.