Giovanna Battaglia iPhone 5 Case Review + Dry-Aged Steak Recipe

I was flipping through Teen Vogue when the Giovanna Battaglia iPhone 5 gate cover caught my eye. Excitedly, I looked up the color options, which are Black, Gold, Pink, and also Silver. I just received the case and while the quality doesn't seem like it's very good for its price, the design is unique and pretty enough for me to want to keep it. Here's a pic of it below with me and my new haircut. :)

Blazer & Top: H&M (old), Belt: Ann Taylor (similar here), Necklace: Stella + Dot (old but similar here), iPhone 5S Case: Giovanna Battaglia.

Also over the weekend, A and I picked up some dry-aged steak to cook. Ever since we started cooking it, we've never turned back. We feel that cooking it ourselves always tastes better than eating it at restaurants, and it's cheaper too! Below is the recipe I adapted from Emeril Lagasse and I have to say it's fail-proof for perfect steak:


dry-aged T-bone steaks, about 1 1/2-inches thick
salt and freshly ground pepper
1 tablespoon olive oil (not extra-virgin) per steak

1. Preheat the oven to 400 degrees.
2. Season the steaks very well on both sides with salt and freshly ground black pepper.
3. Heat a large ovenproof skillet (2 steaks per pan if more than 1) over high heat until very hot.
4. Add the olive oil to skillet and, when hot, add the steaks to the pans and sear on the first side for 2 to 3 minutes, or until
browned around the edges.
5. Turn the steaks over to the other side and immediately transfer the skillets to the oven.
6. Cook for 5 to 7 minutes, or until an instant-read thermometer registers 130 to 135 degrees, for medium-rare.
7. Remove the steaks from the skillets and set aside, loosely covered, for 5 minutes before serving.

Leaving you with the fortune cookie quote, "Experience is what you get when you don't get what you want."


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