Best Buy new GoPro cameras capture your best adventures

The leaves are changing and already there are holiday commercials on TV. I don’t know about you, but I’m still in the mood to take in some fall adventures. How about taking in a zip line, mountain climbing or perhaps enjoying those last days at your favorite amusement park? But, before you head there, you know that you’ll need the newest, and best in technology to capture those memories and that means you need to GoPro.

Coming soon at Best Buy stores, the full line of new GoPro cameras that will help you capture these magic moments. The line of cameras and their broad assortment of accessories would make a perfect holiday gift for you or your favorite tech or gadget guru or budding photographer. These cameras are especially for the adventure seeker, family memory maker or just someone who wants to take, taking pictures to a new level. These should be on everyone’s holiday list. I know they are on mine.  This is also a great gift for your favorite destination wedding couple.

GoPro’s new line of cameras allows you to authentically capture and share the experiences that bring purpose, adventure, and joy to your life. Isn’t that what we all want anyway?

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So what makes the GoPro so special?

  • GoPro HERO4 Black: the most advanced GoPro ever, featuring improved image quality and a 2x more powerful processor with 2x faster video frame rates1, HERO4 Black takes award‐winning GoPro performance to a whole new level.
  • GoPro HERO4 Silver: the first-ever GoPro to feature a built-in touch display. Controlling The camera, playing back footage and adjusting settings is ultra-convenient—just view, tap and swipe the screen. With 1080p60 and 720p120 video, and 12MP photos at a staggering 30 frames per second, HERO4 Silver combines powerful, pro-quality capture with the convenience of a touch display.
  • GoPro HERO: Featuring high‐quality 1080p30 and 720p60 video, and 5MP photos up to 5 fps, HERO captures the same immersive footage that’s made GoPro one of the best-selling cameras in the world.
  • 12x more powerful processor with 2x faster video frame rates

All this means is that your pictures will be blur-free, and as crisp as the fall air.

Learn more at or visit your local Best Buy to check out the latest cameras in person.


The reviewer has been compensated in the form of a Best Buy Gift Card and/or received the product/service at a reduced price or for free.

Wine Wednesday offers Chili-Grilled Chicken Salad

One more week until our race. I’m doing pretty well – watching what I put in my body especially now. Eating salad for dinner can be a healthy option and one that I use a great deal. I happen to like salads, but get tired of the boring kind. There is a bar in my neighborhood that does this kind of salad all the time and is one of my favorites. Now, I simply do it at home. By adding black beans and corn, you can amp up the protein, fiber, and flavor. If you want and have some mandarin oranges or dried cranberries, they add a subtle sweetness that is oh-so- yummy!!

Chili-Grilled Chicken Salad


PREP TIME: 10 minutes
TOTAL TIME: 18 minutes

¼ c light ranch dressing
¼ c mild green salsa
2 Tbsp chopped fresh cilantro

1 Tbsp chili powder
¼ tsp ground cumin
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp salt
1/8 teaspoon ground black pepper
1 lb thin chicken breast slices or chicken tenders
1 lime, quartered
6 c shredded romaine lettuce
1 can (15 oz) black beans, rinsed and drained
½ c corn kernels
1 med tomato, chopped
¼ c thinly sliced red onion

TO MAKE THE DRESSING: In a small bowl, mix the ranch dressing, salsa, and cilantro until blended. Cover and refrigerate.

TO MAKE THE SALAD: Coat a barbecue grill or ridged grill pan with olive oil spray, and heat to medium-hot. In a cup, mix the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub evenly on both sides of the chicken.

GRILL the chicken, turning once, for 3 to 4 minutes, or until it is no longer pink and the juices run clear. Transfer to a plate. Squeeze the lime over the cooked chicken.

TOSS the romaine with half the dressing in a large bowl. Divide among 4 plates.

SPRINKLE the beans, corn, tomato, and red onion equally over each serving and top with the grilled chicken. Serve the remaining dressing on the side.


Wine Wednesday offers Chicken Balsamico with Pears

I have a BIG race coming up in a few weeks, and frankly, I’m a bit nervous. Not that I won’t finish – because I know I will. There is no doubt there. I’m running/walking this with my boyfriend…it’s our first “race” together. Like relationships, we have to pace ourselves and there may be times when he takes the lead…and then I do. There are times that are tough and as well as smooth roads. I don’t really care, as long as we finish TOGETHER. So with that in mind and pears being in season…I thought I’d try this Chicken Balsamico with Pears on for size.

It isn’t heavy or uses a lot of fat (if any really and Olive Oil is a good fat) and is full of flavor. So my taste-buds will be happy and so will my figure. This is a great meal when you want to stay on any weight-loss program that you have.

Pairing…well, I will confess, there is an amazing Chardonnay we had during our trip to the South of France and that’s what I’ll be opening.  Happy Wine Wednesday-light.


Chicken Balsamico with Pears

PREP TIME: 20 minutes
TOTAL TIME: 30 minutes


4 boneless, skinless chicken breast halves
Ground black pepper
1 Tbsp extra-virgin olive oil
2 cloves garlic, chopped
2 med Bosc pears, peeled, cored, and sliced
1 c reduced-sodium chicken broth
¼ c balsamic vinegar
1½ Tbsp honey
1½ tsp cornstarch


RINSE the chicken in cold water. Then pat dry with paper towels. Place each chicken breast half between two sheets of plastic wrap and pound the chicken breasts to ½” thick. Remove the plastic and sprinkle both sides of each breast with salt and pepper to taste.

HEAT the oil in a large skillet over medium-high heat. Add the chicken and cook for 3 to 4 minutes on each side, turning once, until it’s no longer pink in the center and the juices run clear. Remove the chicken from the heat and transfer it to a platter. Cover to keep it warm.

ADD the garlic and turn the heat down to medium for 2 minutes, or until the garlic is soft. Add the pears and continue cooking for 3 to 4 minutes, stirring occasionally, until the pears are soft and golden brown.

COMBINE the chicken broth, balsamic vinegar, honey, and cornstarch in a small bowl. Pour over the pear mixture. Increase the heat to high until it comes to a boil, and then immediately lower the heat and simmer, stirring frequently for 4 to 6 minutes, or until the sauce thickens slightly. Return the chicken and any juices to the pan and cook for 1 to 2 minutes. Taste and adjust the seasoning, if necessary.

PLACE the chicken on individual serving plates or on a large platter. Use a slotted spoon to mound the fruit over the top. Spoon the sauce over the fruit and around the chicken. Serve immediately.



Wine Wednesday calls for Beef and Guinness Pie

Ahhh, crispness is in the air and football is on TV. I’m a really happy girl and this season, I’m hoping to do a few things. Among them, is make these adorable mini Beef and Guinness Pies! OMG, so cute and actually pretty easy. Just make sure you have a few individual ramekins (for a great party individual serving) or just make a big one. Which ever you prefer.  Not cold enough for you yet…ok, so hold on to this until the winter months really kick in. What to pair it with – Guinness of course. I’ve also been known to have a semi-sweet merlot because the flavors just pop….

Beef and Guinness Pie


  • 3 T. Olive Oil
  • 1 1/2 lb. Beef Stew meat, cut into 1/2″ cubes
  • 1 T. Coarse Salt
  • 1/2 t. Pepper
  • 1/4 C. Flour
  • 1 large Onion, diced
  • 8 oz. small Mushrooms, quartered
  • 1/2 T. fresh Rosemary, chopped
  • 1 Garlic Clove, minced
  • 1 1/2 T. Tomato Paste
  • 6 oz. Guinness
  • 2 C. Beef Broth
  • 2 small Russet Potatoes, peeled and cut into 1/4″ cubes
  • 1 recipe Pie Crust
  • 1 egg
  • 2 T. Milk


Heat the olive oil on high in a stock pot or preferably a cast iron pot. In a bowl, toss the beef with the flour, salt, and pepper until thoroughly coated. Add the beef to the hot oil and brown on all sides. Do this in two additions, so as to not overcrowd the pan. When the beef is browned, remove from the pan.

Add the onion and mushrooms to the pan(adding a little more oil, if necessary) and saute for 4-5 minutes, stirring frequently. When the mushrooms and onions begin to brown, add the rosemary and continue to saute for a few more minutes, or until a deep brown color is achieved.

Add the garlic and saute for 30 seconds more.

Add the tomato paste and mix it into the vegetables, cooking for another 30 seconds.

Place the beef back in the pot and mix in to the vegetables. Add the Guinness to the pot and stirring and scraping the sides as it reduces to loosen browned bits and deglaze the pot. Add the beef broth, and bring the liquid to a simmer. Place a lid on the pot and reduce the heat to medium/low.

Continue to lightly simmer for 1 1/2 hours, stirring occasionally. After 1 hour of simmering, add the potatoes to the filling. Re-cover the pan and continue cooking. When the meat is tender, remove the lid and allow to simmer for another 20 minutes, or until the sauce has thickened slightly.

Roll out 2/3 of the pie crust dough to cover a 9″ pie dish. Pat the dough down into the dish and fill with the hot beef filling. Roll out the remaining dough into a circle large enough to cover the top of the pie. Place on top of the filling and seal the edges of dough around the dish. Beat together the egg and milk and brush over the top of the pie.

Bake in a oven preheated to 350 degrees for 30-40 minutes, until the crust is golden brown and filling is bubbling. Serve immediately.


If it’s not right, a left-hook will take you down

This week has been filled with two major stories of men, both athletes who have either abused or killed their girlfriend. It’s a story we see and hear far too often and one that I feel I must discuss. It’s not often that I pull my own life into this blog and perhaps that’s the problem. So I’m going to try something new. Some may be personal stories, others real news. I think so many blogs try to sugarcoat marriage. I’ve never done that and have no intention to start now. If you don’t…let me know. I think some of it is my own written therapy so bear with me while I work through some things.

We now have two men…both athletes…one in South Africa, one in the US. One for murder, the other (because she didn’t want to file more serious charges) a simple assault. Both have lost lucrative jobs and advertising dollars. Both have said, “I’m sorry”, but I ask, sorry for what? Killing her or getting caught on videotape.”pastorias

Oscar Pistorius 6 ½ month trial found him guilty of homicide (which manslaughter here in the US). This is due to the much higher level of intent in S.A., with respect to premeditation (which the opposing council didn’t prove).   At the sentencing phase and under South African law, he could get up to 10 years in prison on the weapons charge and another 15 for homicide. In the end… It won’t bring Reeva Steenkamp back. There is rumor that there was often unrest in their home…but we’ll never know.rice

Now, ironically almost one year to the day, Valentine’s Day weekend in 2014 Ray Rice, in a fit of (drunken) rage hits his now wife, Janay Palmer. It seems they were having an argument and once they got inside the elevator, his method of resolving it was to hit her with a short, vicious left hook, as if she were a man, causing her to hit her head and pass out. Seriously, did he not get the memo that there are video cameras everywhere, or did he think that his celebrity was so great that no one would dare care? Further didn’t his parental figure tell him, “YOU NEVER HIT A GIRL NO MATTER WHAT”!?

This is someone you love right Ray? HOW COULD YOU DO THAT??!? Janay Palmer was lucky, she made it out of that elevator alive. In the end Janya is standing by the man who punched her lights out. He’s standing by the woman who spat in his face. Janay went to social media to say, “To make us relive a moment in our lives that we regret everyday (sic) is a horrible thing,” she wrote.  “To take something away from the man I love that he has worked his ass off for all his life just to gain ratings is horrific. THIS IS OUR LIFE!” Sadly, she’s right. We, general public, can be outraged, tell her to walk/run away and say “what we would do if it was us”, but the fact is…it’s not you, this is not your story and our collective 3cents has no impact on their relationship. They have chosen to stick together, and like it or not, we have no say in the matter. It’s between them and no one else.

You never truly know what goes on in another’s relationship or behind closed doors of someone. You never know the struggles they have. Sometimes you reach out to a friend and share bits/pieces, but they only hear your side. Sometimes, there is a party where one wants to go and the other wants to stay, and there may be a bit of pushing or grabbing of an arm or just a “look”. Most only show the joy but if you look closely in the eyes of a victim, you’ll see their constant fear and sadness. So why post about this here? Knowledge is key. Abuse doesn’t have to be physical…it can be emotional and mental as well. How do I know…been there…divorced that…lived through it…came out of it and now happy. I promised myself when I got my divorce that I would never, ever be with a man who would look me in the eye and lie (my ex mastered this), even lies of omission (where bits/pieces are selectively left out of the story) which are the worse in my book. That’s when someone just thinks they can get over on you, but really you know the truth. If you give enough rope, some are stupid enough to hang themselves. I’m grateful that I have someone in my life that is the complete opposite of my ex. That’s not to say our relationship is perfect, but at least we are working on it.

So I ask you, dear reader…be honest, not with me, but with yourself. Have you ever been in an abusive relationship? Do you even know what abuse looks like…feels like? Here are some clues:

What Does An Abusive Relationship Look Like?

Does your partner ever….

Embarrass you with put-downs?

Never give you a compliment or tells you what to wear?

Control what you do, who you see or talk to or where you go?
Look at you or act in ways that scare you?
Push you, slap you, choke you or hit you?
Stop you from seeing your friends or family members?
Control the money in the relationship? Take your money or Social Security check, make you ask for money or refuse to give you money?
Make all of the decisions?
Tell you that you’re a bad parent or threaten to take away your children?
Prevent you from working or attending school?
Act like the abuse is no big deal, deny the abuse or tell you it’s your own fault?
Destroy your property or threaten to kill your pets?
Intimidate you with guns, knives or other weapons?
Attempt to force you to drop criminal charges?
Threaten to commit suicide, or threaten to kill you?

If you answered ‘yes’ to even one of these questions, you may be in an unhealthy or abusive relationship. In this section, you’ll find all sorts of information on different forms of abuse. Don’t hesitate to chat or call (1-800-799-SAFE) if anything you read raises a red flag about your own relationship or that of someone you know.

Look….I’m not here to pass judgement. We all do what’s best for us at the moment.  I just pray that for Janays’ sake that this was a once in a lifetime occurrence. There are many things that I might put up with, but one for I won’t for sure.  I will never-ever stand for a man to lay a hand on me…or any woman that I know. That is not acceptable behavior and I won’t put up with it.

What’s your opinion??

Wine Wednesday : One Skillet Lasagna say yummmy


Its that time again…I’m in the middle of New York Fashion Week. Have you been keeping up with some pictures on @Bridalease on Instagram? If you haven’t, please do so. As you may know, when we head into bridal season, that’s where you’ll get info first.

It’s been pretty crazy trying to keep up and for you my loyal readers…I’m so sorry. With cooler weather in NY I thought of what would be my quick and comfort food…and this One Skillet Lasagna is quick and easy.   I promise you it is ooey-gooey cheesy goodness. Try it this weekend. I would, but between a meeting on Sat., and then a birthday party for a wonderful woman on Sat pm…I won’t have time to join you while you cook, but trust me. It’s awesome!!

One Skillet Lasagna

2 tablespoons extra-virgin olive oil

1 pound sweet Italian sausages, casings removed

1 small yellow onion, finely chopped

4 garlic cloves, minced

Red-pepper flakes

1 teaspoon dried oregano

Two 28-ounce cans whole peeled tomatoes

1 basil sprig, plus a handful of basil leaves

Salt and freshly ground black pepper

One 9-ounce package no-boil lasagna noodles (such as Barilla brand)

4 ounces mascarpone cheese or cream cheese

½ pound fresh mozzarella, thinly sliced and patted dry

  1. In a large lidded high-sided skillet with a 3-quart capacity set over high heat, warm the olive oil. Add the sausages and cook, stirring frequently and breaking up the meat, until browned, about 4 minutes. Leaving as much oil in the skillet as possible, transfer the sausage to a medium bowl and set aside.
  2. Reduce the heat to medium-low and add the onion, garlic and a pinch of red-pepper flakes to the skillet. Cook, stirring occasionally, until the onion has softened, about 5 minutes. Add the oregano and the tomatoes and their juices, crushing the tomatoes with your hands or a potato masher. Add the reserved sausage and any juices and the basil sprig. Season to taste with salt and pepper, then gently simmer, stirring occasionally, for 5 minutes. Check the seasonings (it should be a little salty) and remove and discard the basil sprig.
  3. Break half the lasagna noodles in half crosswise (it’s fine if smaller pieces break off) and push each piece into the sauce under the sausage, distributing them evenly throughout the pan. Break the remaining noodles in half and distribute them evenly over the sauce, then push down on them with the back of a spoon to submerge them. Cover the pan and gently simmer (raising the heat a little, if needed) until the noodles are tender and the sauce has thickened slightly, about 12 minutes.
  4. Dollop the mascarpone over the lasagna and swirl it into the sauce. Top with the mozarella and gently simmer, covered, until the mozzarella melts, about 2 minutes.
  5. Remove the skillet from the heat and top the lasagna with the basil leaves, tearing any large leaves into smaller pieces. Let the lasagna rest, uncovered, for about 10 minutes before serving.

Wine Wednesday is all Thai’d up

Last week….the guy I’m dating shared he was having a really bad week. He was working a super difficult project at work, he was beyond tired, a bit cranky (some days more than a bit but…) and to top it off, he was jonzin’ for Thai food for dinner. So he went to his local restaurant…all ready to chow down, only to find that they were closed. ARGH!!! I’ve been there. Wanting something and it not being open… So… This week’s Wine Wednesday is dedicated to Thai & my guy (yes an unintentional rhyme).

Any of these three will be a hit in your home. This first is especially wonderful because if you don’t like the coconut rice, you can substitute white, jasmine or brown…I just think the coconut milk gives it a wonderful soothing flavor.

So what do you pair Thai food with? One of my personal favorites is a slightly sweet Rieslings. The slight sweetness and floral notes in Rieslings and similar wines go very well with the many flavors of Thai food. The sugar adds to the mouth-feel of wine and mitigates the effect of chilli and spice on the palate. Sweetness in wine also works well with the savory dishes that are on the sweet side in Thai cuisine.

never drink tannic wines with Thai food. The prominent flavors of Thai food – spicy, hot and sour are all horrible for big, tannic wines. Spice, chilli-heat, and acidity will make tannic wine taste bitter, ruining the experience with both the food and the wine. So, keep your fancy Bordeaux and expensive Cabs away from Thai food. If at all else fails – a great IPA ice-cold will do nicely!

Roasted garlic butter shrimp with coconut rice recipeshrip

Serves 4


For the roasted garlic

1 garlic bulb

3 teaspoons olive oil

For the rice

1 cup white basmati rice

1 cup light coconut milk

1/2 cup water (slightly more or less depending on the size of your rice cooker)

1 tablespoon coconut flakes

3 roasted garlic cloves, chopped

For the shrimp

14 large, raw, deveined and peeled shrimp

2-1/2 tablespoons butter

2 dashes ancho chili powder

Juice from 1/2 a lime

4 dashes salt

4 dashes ground black pepper

3 roasted garlic cloves, chopped

1/2 cup chopped green onions (for garnish)

1 lime, quartered (for garnish)



For the roasted garlic

Preheat the oven to 375 degrees F. Place the bulb of garlic in the middle of a square piece of foil. Drizzle olive oil on top of the garlic. Wrap the foil in a “tent,” and bake the garlic for about 25 minutes. Let the roasted garlic cool, and then squeeze the 6 garlic cloves out from their skins. Chop the garlic cloves, and set them aside.

For the rice

Rinse the rice, and add it to a rice cooker. Add the coconut milk and water up to the liquid line in the rice cooker. Let the rice cook until done. Stir in the chopped garlic.

Stir in the coconut flakes.

For the shrimp

Heat a medium skillet on low to medium heat. Add the butter, chili powder, lime juice, salt and pepper. Stir together. Add the shrimp, and stir until cooked (about 3 to 4 minutes). Just before the shrimp is done, stir in the chopped garlic. Serve the shrimp over a bed of coconut rice. Drizzle the remaining butter from the pan over the shrimp and rice.

Top with chopped green onions and lime juice.

Tom Yum (Hot and Spicy Soup)tomyum

Makes 6 servings


1 rolls (packaged soba noodles)
4 cups chicken stock
10 kaffir lime leaves*
3 stalks fresh lemongrass, crushed*
1/2 pound peeled shrimp
1 tablespoon chili oil
1 cup whole straw mushrooms*
6 fresh Thai chilies
2 tablespoons fish sauce
3 tablespoons lime juice
4 stalks green onion, chopped

Bring chicken stock to a boil. Add lime leaves and lemongrass. Simmer for 5 minutes. Remove lemongrass with a slotted spoon and turn the heat to high. Add shrimp, chili oil, mushrooms and chilies. Boil mixture until shrimp are cooked, about 2 minutes. Remove pot from stove and mix in fish sauce and lime juice. Garnish with green onions.

*Kaffir lime leaves, lemongrass and straw mushrooms are available at Thai or Asian markets and some supermarkets. If you can’t find them, talk to the supermarket produce manager to make sure you haven’t overlooked them.

Thai chicken with basil thai-chickenbasil-recipe

Makes 4 servings


1 pound boneless, skinless chicken breasts, cut into strips

2 tablespoons fish sauce

2 tablespoons soy sauce

2 teaspoons sugar

1 tablespoon water

1-1/2 cups basil leaves

1/2 onion, sliced thinly

2 cloves garlic, halved

1 red bell pepper, sliced

Olive oil




Combine fish sauce, soy sauce, sugar and water in a bowl. Add chicken.

In a nonstick pan, heat a drizzle of olive oil over medium-high heat. Add onions and bell pepper and cook for about 5 minutes or until starting to soften. Add the garlic, cooking until it starts to brown. Add the chicken, leaving the marinade in the bowl. Cook, stirring occasionally, until chicken is cooked through. Add the marinade to the pan and cook another 1-2 minutes. Season with salt, if needed. Remove from heat and stir 1 cup of basil into hot chicken. Top with remaining 1/2 cup of basil just before serving.

Who knows….perhaps one day I’ll fix one of these for him….or just stick to his favorite everyday kind of food….Cheese & Macaroni. Happy Wine Wednesday

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