Salt 'n' Soda

Okay, I'm a huge fan of Any Type of Bath Product. If it has a chi-chi name and cute packaging, I'm in.

So, inspired by my BFF (who is inherently crafty), I decided to make my own bath salts (the good kind!) and share my results with y'all!!

What I love about this particular project is that it allows me to be creative AND be forward-thinking about holiday (gulp!) gifts.

It is also appealing because you can tailor it to suit your own taste.

Let's get started!

Ingredients

• 1 and 1/4 cup epsom salt/sea salt (sea salt optional)
• 3/4 cup baking soda
• food coloring
• essential oils
• cute jars
• ribbon/bling for decoration (optional)
• small funnel (optional)
• ziplock bag (optional)

Directions 

1. Assemble ingredients

 2. Measure salt and soda.

3. Gently stir mixture.

4. Depending on the size of your jars/options/project, transfer salt mixture into another bowl. Set aside the oils/color of your choice.

 5. Add essential oils and color food to your liking. 

 6. Transfer mixture to jar.

 

7. And decorate!

Final product!!

My Musings

 What I love about this recipe is that it can be modified to suit your tastes. AND you can make it from what you may already have around the house. It's also kid-friendly! (Hey, it involves food coloring and can make a nice holiday gift for teachers.)

In hindsight, I probably added too much oil (and I now smell like vanilla almond)! My advice: add color/oil slowly. :)

I made too much salt mixture and have stored the extra in a ziplock bag for future use.

Also: I add a small funnel for transferring the salt. I suggest you use a piece of rolled-up paper instead--see picture. 

xoxo,

Bran

Skin Deep

My mom has always taught me the value of taking care of my skin.

To the point where it doesn't matter if I'm sick, lazy, tired, bored, lazy, tired, depressed, or even in the hospital undergoing brain surgery, washing my face and caring for my skin is ingrained.

I once had a friend remark: "It's 4 a.m.! Are you really taking off your make-up NOW!?!"

To which I replied, "Yes. Yes, I am."

Now let's talk skin care.

My mom got me my very first make-up set from Mary Kay.

When, I turned 21, my mom had a very special surprise for me. She had arranged for a makeover for me at Merle Norman. Even though money was tight for my mom, she paid for all of the cosmetics in that make-over, and I went home feeling so pretty and so proud.

A few years ago, my mom came to stay with me, and with the curiosity (nosiness) that Moms have--honed in on the skin care regime I was using an adult: of course, starting with, "How much did that cost?" And then proceeded to get her own.

(I'm frugal--sharing links to the website and pics. You can go to Amazon or eBay.)

So, here goes: :)

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Vanity Fair

When I was little, I always wanted a pretty place to put on my make-up. When I was an adult, I happened to mention that to my mom. The next week, a vanity came for me via eBay. I could not have felt more like a princess.

I'm sharing what's on my vanity--what's on yours?

My vanity

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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araglin sherry: via

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Chanel Chance via

Jo Malone Pear and Freesia via

No. 19: via

No. 5 via

Mademoiselle via

 

 

 

 

 

 

 

 

 

Coco via

Friday Night Lights: A Conundrum

My Beloved brought home a lovely bottle of wine, which we shared sitting outside on the deck.

And I have to say: it rocked.

2010 Conundrum--an extremely beautiful red blend with the taste of a pinot and the weight of a syrah.

If you are a red wine drinker (or a white wine person looking to venture), I recommend this blend.

Enjoy!

xoxo,

Bran

Skull Savvy

As we get closer to October and Halloween, I keep finding myself drawn to All Things Skull.

Would love to add these pieces to my current collection!


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xoxo,

Bran

P.S. The earrings that I mentioned here have arrived!

20/20

While my Duchess Elizabeth curls up on the couch, napping, no doubt dreaming of lofty world affairs, I am thinking of something a little less lofty but, nonetheless daunting: what to wear to my 20th high school reunion.

My BFF and I are heading to Dallas next month (look out, world!) to reconnect with our class of 1992. The event itself is casual, so I've pulled together a few things that are both casual and fun. (I hope!)

The look: tops--Express, jeans, J Brand, clutch: Kate Spade, shoes: Shoe Dazzle, earrings: House of Harlow, Ring: boutique in French Quarter, bracelets: House of Harlow, gift from my Beloved

 

Express and J Brand

 

 Kate Spade clutch

 

Shoe Dazzle and crazy ring

earrings: HOH bracelets: HOH, gift

 

Duchess: eying the shoes wondering if they come in her size

Oh, and one more fun thing...these bad boys are about to be mine! Oh yes, they will be mine! Will post more pics when I get them!

 

(courtesy of DeAnna Helmer)

xoxo,

Bran

FITD Food: By the Power of Pumpkin!

Although I have sad to see summer end (it is so short here in Minnesota.), I am crazy for Fall.

Autumn means colorful leaves, the smell of woodsmoke in the air, fuzzy socks, and college football.

Not to mention cute boots!

My favorite part of Fall? PUMPKIN! I consider the hunt for all things pumpkin a call-to-arms.

I give to you the Pumpkin Sea Salt Truffle. Truffles have always been the triathlon of recipes for me: meaning I could do it--I would just have to see it through.

So here goes!

Ingredients

• 2 1/2 cup crushed vanilla wafers or graham crackers
• 1 cup ground almonds (optional)
• 2 1/2 teaspoons pumpkin pie spice
• 2/3 cup sifted powdered sugar
• 1 teaspoon vanilla extract
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1/3 cup apple juice (or cider for more spice)
• At least 2 (12 ounce) bags chocolate morsels (I used white chocolate and cinnamon.)
• 1 teaspoon vegetable oil
• Sea salt

Directions

1. Crush the vanilla wafers or graham crackers and then the almonds in a food processor until they are fine crumbs.
2. In a large bowl, combine the crumbs, almonds, pumpkin pie spice, and then sift the powdered sugar on top. Lightly mix the dry ingredients.
3. Add vanilla, pumpkin, and apple juice/cider. Mix well. (I just mixed by hand)
4. Use a melon baller or a cookie scoop (be sure to lightly spray the scoop with non-stick spray) and form into 1" balls. Place balls on a foil covered (spray with non-stick spray) rack, cover with plastic wrap, and put in freezer (works better) or fridge to harden.
5. Once hardened, use a double boiler to start melting the chocolate (add 1 tsp oil to make a smoother chocolate and prevent it from burning).
6. Once chocolate is melted, remove pumpkin centers from fridge or freezer, use a fork (a fondue fork worked fairly well to pierce the centers) and cover each center in chocolate.
7. Sprinkle with sea salt.
8. Put the truffles back onto the covered racks and put back in the fridge to harden and dry the chocolate.

Recipe Musings

I don't have a double boiler, so I used a Pyrex glass dish on top of a shallow pan of water. Chocolate is extremely delicate, so you'll want to keep the water from actually touching the glass. For more information on melting chocolate, take a look at How To Melt Chocolate.

Although this recipe is time consuming, it is well worth the effort. The sea salt cuts some of the sweetness away from the truffle.

What recipes do you have for pumpkin?

Ready to be covered in chocolate!

Freezer ready!

FITD Food: Biscuits and Gravy

Being a Texas girl originally, I absolutely love biscuits and gravy. It is one of my go-to comfort foods especially as the cooler weather sets in. This recipe is also a favorite of my Beloved's.

Ingredients

• 1 (16 ounce) can refrigerated jumbo buttermilk biscuits
• 1 (9.6 ounce) package Jimmy Dean® sausage. (I prefer the sage-flavored.)
• 1/4 cup flour
• 2 1/2 cups milk (You can use skim milk.)
• Salt and ground black pepper to taste

Directions

1.  Bake biscuits according to package directions.
2. Meanwhile, cook sausage in large skillet over medium heat  until thoroughly heated, stirring frequently.
3. Stir in flour.
4. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly.
5. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
6. Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.