Styling, Staying Humble and Resisting with Julie Ragolia

TAMU'S TV

#21 Styling, Staying Humble and Resisting with Julie Ragolia

Tamu's TV | TAMU'S CAFE 

posted on Friday March 16th 2018

Hey There Pretty Birds,

In this new episode of Tamu’s Cafe, we sit down with all-around amazing human being, stylist and fashion consultant, Julie Ragolia. Over a sizzling plate of stir fry, we discuss Julie’s evolution as a stylist; how she remains humble in an industry known for breeding divas; and her personal act of resistance towards the Trump administration. Pull up your chair and grab your favorite cup or glass, and enjoy Julie’s positive outlook on life.

Today’s Special:
Stir fry vegetables with basmati rice 
recipe (Similar to Julie’s)


Stir fry ingredients
1 tablespoon oil

1 medium onion, sliced thin

1 cup diagonally sliced carrots

2 cups broccoli florets

2 cups sugar snap peas

1 large red bell pepper, cut into strips

1 tablespoon soy sauce

1 clove of garlic

2 teaspoons Sesame Seed

1/2 to 1 small fresh red chili

Basmati rice ingredients
1 1/2 cups basmati rice

Thumb-sized piece of ginger

Cardamom seeds

A pinch of salt

A dash of pepper

Sautéed chopped onion

A dash of cumin

Preparation:

Heat the oil in wok or large deep skillet on medium-high heat. Add onion and carrots; stir fry 2 minutes. Add remaining vegetables; stir fry 5 to 7 minutes or until vegetables are tender-crisp.

Add soy sauce, garlic, fresh red chili and ginger; stir-fry until well blended. Sprinkle with sesame seed.

Wash the rice well by putting it in a bowl and covering it with cool water.

In a saucepan, bring the rice and water to a boil. Cover and simmer gently for about 30 minutes.

Add the butter, cardamom seeds and ginger.

 

Recipe adapted from McCormick

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