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 Purple number by Vivienne Westwood that was worn by Dita von Teese for her wedding.

Kate Moss’s wedding dress by designer John Galliano

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Live in the PRESENT moment - Inspirational quotes

 

1. “Fear of what other people will think is the single most paralyzing dynamic in business and in life. The best moment of my life was the day I realized that I no longer give a damn what anybody thinks. That’s enormously liberating and freeing, and it’s the only way to live your life and do your business” — Cindy Gallop

1. “The only way of discovering the limits of the possible is to venture a little way past them into the impossible.” ―Arthur C. Clarke

1. "Worry is a misuse of imagination." —Unknown
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4. “Courage is the most important of all the virtues because without courage, you can't practice any other virtue consistently.” ―Maya Angelou

1. "I never look back, darling. It distracts from the now." —Edna Mode

1. "A year from now you will wish you had started today." —Unknown

1. "The reason we struggle with insecurity is because we compare our behind-the-scenes with everyone else’s highlight reel." —Steve Furtick

1. "Somewhere, something incredible is waiting to be known.” —Carl Sagan

1. “I will not lose, for even in defeat, there’s a valuable lesson learned, so it evens up for me.” —Jay-Z

1. “I do not try to dance better than anyone else. I only try to dance better than myself.” —Arianna Huffington

1. “If you don’t risk anything, you risk even more.” —Erica Jong

PESTO SHRIMP PASTA

 

4 servings

 Ingredients

Main Ingredients:

• 2 tablespoons olive oil
• 1 lb shrimp (peeled and deveined)
• 10 oz white mushrooms (sliced)
• 1/3 cup basil pesto
• 4 garlic cloves (minced)
• 1/4 cup dry white wine (plus more if needed)
• 1/2 cup sodium free chicken broth (adjust salt if not sodium free)
• 1/4 teaspoon salt

Seasoning Mixture:

• 1 teaspoon Italian Seasoning (thyme, oregano, basil - combined)
• 1/4 teaspoon red pepper flakes
• 1 teaspoon paprika
• 1/2 teaspoon salt
• chopped fresh basil

Pasta:

10 oz fettuccine pasta

Instructions

• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Put shrimp in a mixing bowl and rub in seasoning mixture. Mix well to make sure shrimp is coated well. Add to the hot pan and cook for about 2-3 minutes on each side, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.
• Add second tablespoon of olive oil to the skillet. Once the pan is hot, add sliced mushrooms and 1/4 teaspoon of salt and cook, stirring, until mushrooms release liquid and reduce in volume and get soft, for about a minute or two. 
• Add minced garlic for the last few minutes, when mushrooms are almost ready. Sauté for 1-2 minutes and then add back the cooked shrimp. 
• Add pesto, stir, and then deglaze the pan with the white wine. Add the stock and allow to reduce, about 2 to 3 minutes. 
• In the meantime, bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.
• Add pasta to the skillet and stir until pasta is fully coated in sauce. 
• Allow to warm for 2 minutes, and then portion and serve. Season with more salt and additional red pepper flakes, if desired.

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