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)


Chicken Piccata

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I love trying new recipes! It is a great way to learn about new ingredients, how to cut vegetables or fruits, you learn about certain cuts of meats and herbs. I watch a LOT of Youtube videos. I follow this channel called “BarefootButterNHeavyCream” and they post nothing but the Barefoot Contessa cooking shows!

The most recent episode that I watched was the one called “It’s Friday Night Again” and in this episode Jeffrey was on his way home and Ina had this wonderful meal prepared. This dish in particular was called the Chicken Piccata and it looked delish!

I had to try it. The recipe is below and it was super easy. Enjoy!!

My chicken piccata




Ingredients

2 split (1 whole) boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

1/2 cup all-purpose flour

1 extra-large egg

1/2 tablespoon water


3/4 cup seasoned dry bread crumbs

Good olive oil

3 tablespoons unsalted butter, room temperature, divided

1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved

1/2 cup dry white wine

Sliced lemon, for serving

Chopped fresh parsley leaves, for serving






Here is the video from the show

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.


Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.


Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.


Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.


For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Recipe via the Food Network, see here.