Beauty on the Go

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Here are more fabulous tips from the French Beauty Solution. These are tips that the author Mathilde Thomas follows while she is traveling. They are really informative.


                    photo credit Nicolas Fairford Instagram account.





* Moisturize your face as well as your entire body before getting on the plane. Really slather it on. In fact, you can use a thin layer of a moisturizing mask instead of your regular cream and keep it on during your entire flight. Don’t forget your lips and hands- use a thick cream on your hands and reapply often.

* Once you get to your seat, change the time on your watch to the time at your destination as you board your flight. This mental trick helps you adjust and minimizes jet lag. 

* I never leave home without my earplugs and sleeping mask.

* Try not to eat while flying, if possible. I know this is tough, especially if you have a long flight, but airplane food tends to be very unhealthy and is often overlooked with sodium and other preservatives that can cause you to store water and become very bloated. (Not to mention that excessive sodium levels are terrible for heart health, as they raise your blood pressure.) If your flight is very long and you know you’ll get hungry, bring food such as apples and bananas, if possible, as they are satiating and easy to digest. 

* Drink plenty of water. Then drink more! As much as I try to avoid bottled water, this is the one time where bringing a large bottle with me is a must. Stay away from anything carbonated, as it can leave you extra-bloated. 

* One glass of red wine at most. I know it is fare more potent at altitude and extremely dehydrating. Still, I love my nightly glass of red wine, so I have one small glass, especially if it’s a night flight, as it helps me sleep. 


These are some great tips and can help you enjoy your flight!

Photo by Mariah Hewines on Unsplash

Gardenia and Rain

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A few weeks ago I went into Bath and Body Works and smelled a candle called White Gardenia. I love it! I am addicted to floral scents and this hit the spot for me! I miss the scent called “Flower Shop” that they had last summer but this is wonderful too!

So that got me thinking that a body care line. I emailed their customer service team and they said that they would share my comment about this. Well, I a few weeks later I was walking by and saw their new body care line called Gardenia and Rain.

I am not saying that they took my idea into consideration but I was very pleased to see that they were already working on it and that my wish was honored! I always purchase the body cream just to see how it “wears” on me. I do love it!






It has a very light floral scent to it. You won’t smell like a walking taffy bar! I hate that! I am not in high school anymore so I have no desire to smell like candy. I believe that most of their scents cater to the younger ladies so this was a nice change. 
Gardenia and Fresh Rain Spring Bouquet Gift Set

Another item that I love is the Rainforest Gardenia. It smells wonderful! Every time I burn my candle I can smell it all over the house! So fragrant!!! I would encourage anyone to go and try out these scents if you love florals. 
(photos Mrs. Shockley)

Rigatoni and Cauliflower Recipe

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I tried another beautiful recipe about two weeks ago. It is called Rigatoni and Cauliflower al Forno and it was a hit at my house!

My step~son ate the leftovers during the weekend! Fantastic right?

Well if you want to give it a try the recipe is below. It is quite simple. Enjoy!

My dish at home

INGREDIENTS

  • 1 pound rigatoni or other large pasta shape
  • 1 medium cauliflower, about 1 1/2 pounds
  •  Extra-virgin olive oil
  •  Salt and pepper
  • 1 tablespoon capers, roughly chopped
  • 3 garlic cloves, minced
  • ¼ teaspoon crushed red pepper flakes, or more to taste
  • 3 tablespoons roughly choppedsage, plus a few sage leaves left whole
  • ½ teaspoon lemon zest
  • 6 ounces coarsely grated fontina or mozzarella
  • 2 ounces finely grated Romano cheese or other hard pecorino
  • ½ cup coarse dry bread crumbs
  • 2 tablespoons chopped flat-leafparsley, for garnish

PREPARATION


Cook the rigatoni in well-salted water according to package directions, but drain while still quite al dente. (If directions call for 12 minutes cooking, cook for 10 instead.) Rinse pasta with cool water, then drain again and set aside.

Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces.

Put 3 tablespoons olive oil in a wide skillet over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. It’s fine if some pieces don’t brown evenly. Season generously with salt and pepper. Add capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest and stir to coat.

Put cooked cauliflower mixture in a large mixing bowl. Add cooked rigatoni and fontina and toss. Transfer mixture to a lightly oiled baking dish. Top with Romano cheese, then with bread crumbs and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.)

Bake, uncovered, for about 20 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.







see original recipe here.

A French Beauty Secret ~ 2

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I am finishing up the last few chapters in The French Beauty Solution and it has been a wonderful book! I have been sharing different tips and educational information from this book for the last several months.

This is a fabulous tip that I read a few weeks ago that I wanted to share.

Take a tip from chic Parisians and spray a cotton handkerchief with your favorite fragrance and keep it in your handbag. Everything will smell divine each time you open your bag. You can also place a scented handkerchief inside your leather gloves to scent them as well. And take another tip from Marilyn Monroe, who famously kept her Chanel No. 5 in the fridge in The Seven Year Itch. Perfume should never be stored in the bathroom or on a shelf near a window, as heat and humidity affect the potency of the scent. ~ Mathilde Thomas 

What a fabulous tip! To read more about this book check out my other blog posts here and here.

My Kate Spade tote, see here if you are interested. I sprayed my Valentino handkerchief with my bottle of Philosophy Amazing Grace. Wonderful!







(photo Mrs. Shockley)

~Updating My Lamps

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Lamps can be a great way to bring in more color, style, and elegance. I follow Heather Clawson of Habitually Chic and I saw her white base lamp with the black shade and I just loved it!





So I took notice and some tips and decided to update my lampshades with a chic black. 


This is my lamp in my sitting room. I love it! This is the before and after.

I love this black and white lampshade that I found at a store called At Home.

I found this lamp there also. It has a creamy color to it and matched it up with this bell-shaped black lamp shade. Magnifique!

And I had this white lamp base for some years now and added this black lamp shade last year. It looks great!




I hope this inspires you to take a second look at black lamp shades!
(photos via Mrs. Shockley)

Apple & Pear Crisp

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This is the second recipe that I tried from the “It’s Friday Night Again” episode from the Barefoot Contessa.

This was absolutely delicious!!! My step-son’s really enjoyed it. It was so simple and quick. Enjoy!!

Ingredients

2 pounds ripe Bosc pears (4 pears)

2 pounds firm Macoun apples (6 apples)

1 teaspoon grated orange zest

1 teaspoon grated lemon zest

2 tablespoons freshly squeezed orange juice

2 tablespoons freshly squeezed lemon juice

1/2 cup granulated sugar

1/4 cup all-purpose flour

1 teaspoon ground cinnamon


1/2 teaspoon ground nutmeg
For the topping:

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

3/4 cup light brown sugar, lightly packed

1/2 teaspoon kosher salt

1 cup old-fashioned oatmeal

1/2 pound (2 sticks) cold unsalted butter, diced









Directions:




Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.

For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.








Recipe from the Food Network, see here.

My Spring Favorites ~ 2016

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So spring has begun pretty early here in Indiana. My lilies, lilac bushes, and lark spur are starting to make appearances. So with that being said I am so inspired to began some spring shopping!

I have been seeing sale after sale! Keeping the flesh under control has been really hard but when I find classic pieces on sale, I just go for it! I have stopped at a few stores and these are the items that I have already purchased for spring…..

These pave and pearl earrings were on sale at Talbots for $20!
Fantastic!


Pave and Pearl Earrings
I love this Knit Bardot dress that I found at Target last month!
It is so comfortable and chic!


Knit Bardot Dress
My Coach peep toe heels. I am wearing them in the picture above.
They are so comfortable and classic!


Coach Delilah Heels
I love bug brooches and have been looking for one for sometime now.
Banana Republic just starting selling these recently! Joy!

Jeweled Leaf Brooch


I am also wearing this in the second photo. 




I also picked up these gorgeous pink blush Ninewest heels from Ebay this past week.
Fabulous! 



Be inspired to begin your chic spring list!






(all photos via Mrs. Shockley)