Wednesday, January 25, 2012

How to make a caesar salad: pre-Valentine's day ways to spoil yourself silly
The 15 Best Beauty Tips We've Ever Heard

Beauty editors hear thousands of beauty tips a day, but these are the 15 they live by

The 15 Best Beauty Tips We've Ever Heard

This is a beauty tips article

Oh, we've heard it all. From live fish pecking at your feet to remove dead skin, to using eye cream to heal chapped lips, the amount of beauty tips we get is overwhelming. But which tips do we actually use ourselves? Here are the 15 we swear by.

Get tips

Hello Gorgeous!

I've been cooking in the kitchen again-and what started as a post for the beautiful cocktail apron by
Hen House Linens quickly became
an "I Love Lucy" episode at home.

Enjoy the video which in my opinion is a great shot
of the back of my head.

The recipe is on the bottom of this post, anchovies
and all.

Now, this post started for Hen House Linens, and I am wearing the prettiest cocktail apron in the video but due to my funky
framing you can't see me wearing it. I'm wearing the red one as
seen on the lady in this photo on the left. I love the big black
grosgrain ribbon! It's such a pretty accent to a little black dress as you hostess your party!

When I think of Diane Von Furstenburg - I think of
chic, sophisticated style. Her new fragrance Diane is
exactly that! I have been sampling the creme in this fragrance and it's thick, moisturizing and leaves a
lingering scent of the parfum. It's amazing!

This limited edition Sue Devitt Beauty Day & Night Neutrals palette is available at Sephora.
Get yours before they are gone!
Shelley Winter's Caesar Salad as found in the Dead Celebrity Cook Book
1 head each romaine, iceberg, Boston lettuce,
2 eggs, at room temperature
1/2 cup red wine vinegar
1/2 cup olive oil
1 (2 ounce) can anchovies in oil
1 tbs dry mustard
1 1/2 teaspoons Worcestershire sauce
Juice of 2 lemons
1 clove garlic, crushed
1 tsp fresh ground pepper
1 cup croutons
1/c cup Parmesan cheese

Tear lettuce in to bite sized pieces. Coddle eggs. Crack coddled eggs into blender and add vinegar, oil, anchovies, mustard, Worcestershire sauce, lemon juice, garlic and pepper. Blend until ingredients are emulsified. Pour over lettuce. Add croutons and cheese. Toss and serve.

How to Coddle and egg from
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