This past week we got our first snowfall, first single digit temperatures, and I got my first cold. Gotta love winter. I woke up asking what could turn this week around. Waffles was, of course, the answer. I have talked about my love of waffles before, but I will say it one more time-waffles complete me.
For this recipe I folded in a cranberry puree and topped them with an orange spice syrup. If, like me, you are still being a Grinch about fall leaving so quickly and winter barging in, these waffles will help your heart grow at least three sizes. It is like being served the holidays on a plate and will make it hard to hate the fact that colder weather is here to stay. How can you not warm up when you get to eat food like this?
Serve them hot. Serve them with lots of butter and syrup. And being in comfy pajamas and thick socks is mandatory.
Ahhh…it has happened. Winter has officially hit and baby, it is cold! After you get your boots, scarfs, and hats in order it is time to pay attention to how you’re going to keep your skin healthy and glowing throughout these bitter months. Today I am sharing my favorite skin and lip products.
1. Korres Wild Rose + Vitamin C Sleeping Facial: This is what I use as my regular, nightly moisturizer. I have used a couple of the Korres products, but so far this has been my favorite. I am turning 30 soon (YIKES!) and have been looking for products that promote brightening and even toning. I have been more than happy with the results and plan to keep this in my daily skin regiment. The only hiccup for some may be that it does have a stronger smell so if you are sensitive to that this may not be the product for you.
2. Rosebud Salve: This lip balm has an almost cult-following and for good reason-it does everything that a lip balm should. It keeps lips soft and moisturized while also soothing irritated, chapped lips. I always have a tube in my bag.
3. LUSH Mint Julips Lip Scrub: I use this scrub whenever my lips need a little extra TLC. It sheds away the dry skin and leaves them smooth and lipstick ready. The fact that it also tastes great is just another bonus.
4.Kiehl’s Midnight Recovery: If I had to pick my absolute favorite product from this list, this would be it. I was a little skeptical at first. The thought of putting oil on my face was a little worrisome since my skin tends to be oily at times but this did not make my face breakout or leave a residue. It has made my skin smooth and glowing. I also put a dab on my cuticles to keep them in line. Plus, it smells amazing.
6. Kiehl’s Avocado Eye Cream: This eye cream is a great moisturizer for those with a sensitive under eye area. It uses avocado oil to keep your skin soft and bright.
7. Glamglow Hydrating Treatment: I use this hydrating mask a couple nights a week in place of the Korres facial moisturizer. It gives my skin that extra umph that it needs in these winter months. After every use I wake up with noticeably dewier, softer skin. This is a must have!
8.Aveda Brightening Cleanser: This is what I use to cleanse my skin every morning. I love how it gently exfoliates and diminishes any dark spots that may be sneaking up.
Now you have no excuse for dry, dull skin this winter!
This roasted acorn squash salad is simple but bursting with delicious fall and winter ingredients. Perfect for Thanksgiving Day when you’re wanting a no fuss salad, but something that says, “hey, I put a lot of time into this,” type of thing.
I’m all about roasting vegetables, so there was no other way to prepare the squash then by roasting it. The pomegranate arils are my latest obsession and have been consumed by the spoonful. They just brighten up the salad with their tart flavor.
The apple thyme vinaigrette can be made minutes before serving the salad. I used a combination of spinach and kale, but if you used kale only, then I would recommend dressing the kale with the vinaigrette before serving. Kale can withstand dressing better than other types of lettuce. It gets better by allowing the dressing to soak into the kale.
With all the healthy ingredients in the salad you won’t feel so bad about your 3rd helping of stuffing, right?
Short ribs are one of my favorite comfort foods. There are so many different ways to prepare them but this recipe keeps it simple. Not a lot of chopping. Not a lot prep. Just throw it into the pot and let them cook down. A lot of flavor with not a lot of work. The only way it could get better is if someone else offers to do the dishes.
The dark beer and beef broth really make for a deep flavor that is perfect for these upcoming cold, winter nights. I paired mine with some simple horseradish mashed potatoes. Polenta, grits, mashed sweet potatoes, or even a simple buttered noodle would also rock it out with these ribs.
Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the oil until shimmering.
Season the short ribs with salt and pepper and add 3 of them to the casserole. Cook over moderate heat, turning, until well browned all over, about 10 minutes. Transfer to a plate and repeat with the remaining ribs.
Pour off all but 2 tablespoons of the fat from the casserole. Add the onion and carrot and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes.
Add the beef stock and beer and bring to a boil. Return the ribs to the casserole, cover and braise in the oven for about 2-2 1/2 hours, until the meat is very tender.
Transfer the ribs to a platter and tent with foil. Using a slotted spoon, transfer the vegetables to a blender. Pour the sauce into a heatproof measuring cup or container and let it set for 1 minute. Skim off the fat.
Add the sauce to the blender and puree until smooth. Return the sauce to the casserole and boil until reduced to 3 cups, about 8 minutes.
Season with salt and pepper.
Return the short ribs to the sauce and simmer over low heat until they are warmed through. Serve the ribs with side of choice.
Today for Friday Favorites we are sharing everything from candlesticks to napkins for your Thanksgiving tablescape. Having a pretty table for Thanksgiving is just one of the many details that goes into the big day, but it is an important one. It sets the festive mood and, it has been said, that a well styled table makes the food taste that much better (at least its nice to think so).
We are also sharing a few of our favorite finished Thanksgiving table to give you a few ideas of what to do with all those tumblers and place card holders once you have them. Take a look and let us know which one is your favorite!