Diane Kruger was stylin last Friday May 21, at a special program event with Canal TV at the 2010 Cannes Film Festival. Diane was promoting her newest film, Lily Sometimes. She not only wowed people with her performance alongside Ludivine Sagnier but also made the Culturista Cut. We love her extravagantly Giambattista Valli beaded top which is paired with a simple high waisted skirt. She looks magnifique!
Designer Frida Giannini unveils Gucci's couture collection on the red carpet at Cannes this week. The gowns were gorgeous, full of beaded details, pleats and drapery. These actresses couldn't look more stunning! The red carpet is the perfect place to debut the collection, since according to Giannini she has no plans to show it on the runway.
Rihanna has never been shy when it comes to making bold fashion choices. Ordinarily I would cheer her on for her creative spirit but this time I object. She paraded out in an array of dominatrix-esque costumes as she kicked off her UK tour on May 7th. This futuristic burlesque look leaves us wondering...what was she thinking?
This recipe is bursting with flavor and low in calories. Give it a try!
Ingredients
* 1/2 red bell pepper
* 1 tablespoon olive oil
* 1 onion, chopped
* 1 celery stalk, chopped
* 2 cloves garlic, minced
*
* 1 cup water
* 1 cup vegetable broth
* 3 plum tomatoes, chopped
* 1 (15 ounce) can black-eyed peas, drained and rinsed
* 1 (15 ounce) can sweet potatoes, drained and cut into chunks
*
* 1 tablespoon brown sugar
* 1 1/2 teaspoons cinnamon
* 1/8 teaspoon cayenne pepper
* 1/4 teaspoon crushed red pepper flakes
*
* 1 bay leaf
* 1 pinch dried thyme
* 1 pinch dried basil
* 1 pinch dried oregano
* 1 pinch dried rosemary
*
* 1 pinch garlic powder
* 1 pinch onion powder
* 1 pinch mustard powder
*
* 1 pinch cumin
* 1 pinch coriander
*
* salt and cracked black pepper to taste
* 2 tablespoons chopped fresh parsley
Directions
1. Set oven to broil. Brush red bell pepper lightly with olive oil, and place cut-side down on a baking sheet. Place sheet under broiler, and broil until pepper is blackened and blistered. Remove from broiler, and when cool enough to touch, peel skin. Chop pepper into bite-size pieces.
2. Heat olive oil in a large skillet over medium heat. Stir in onion, celery, and garlic; cook until onion is soft and translucent.
3. Mix in water, vegetable broth, tomatoes, black-eyed peas, sweet potatoes, and chopped bell pepper. Add brown sugar, cinnamon, cayenne, and red pepper flakes. Add bay leaf, thyme, basil, oregano, and rosemary. Mix in garlic, onion, and mustard powders. Stir in cumin and coriander.
4. Bring contents to a boil. Reduce heat to medium-low; simmer, covered, until sweet potatoes begin to disintegrate, about 20 minutes. Season with salt and cracked pepper to taste. Stir in fresh parsley, and serve.
