derby day

May 6, 2013

derby_day_2013_1When it comes to being festive you could say that I am the opposite of a party pooper.  If there is a theme I’m all over it and enjoy every phase of putting my outfit together.  We began celebrating Derby Day a few years ago and I am in shock this date has not been marked on my calendar until now.  Pretty dresses, lady heels and you get to wear a giant hat – that is ensemble paradise in my book.  This year I was prepared early (so very not like me) with a hat purchased on clearance last August and the same pearls and gloves I wear every derby.  Now all I needed was a dress.  Simple enough especially when I spied this proper floral number on a whim.  Demure, under $30 and it has pockets – could not be more perfect.  Tempted to rock it for Mother’s Day as well (minus the hat I think).

derby_day_2013_2 derby_day_2013_3 derby_day_2013_4|WEARING| floral dress similar (the actual dress is from Forever 21 but unfortunately is no longer available online – this may still be at your local store though)/stripe hat similar/pearl necklace similar/pearl bracelet similar/lady gloves from an antique store/shoes similar/purse similar

Of course the rest of the family got in the spirit as well.  We couldn’t believe how much Jettie loved her entire outfit including hat.  Dressing the part must be in the blood.

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brandyjsig

Posted in outfits, style | Tagged | 3 Comments

strawberry basil lemonade (with vodka)

May 3, 2013

strawberry_lemonade_vodka_0The other day Shan posted lemon bars, really really good lemon bars.  You know what else is good?  Vodka.  Especially lemons and vodka.  Better yet, lemons and vodka with strawberry and basil.  Something sweet, tart and fresh – can’t think of a more appropriate cocktail to welcome in the much anticipated glorious weather days.

strawberry_lemonade_vodka_1While Shan and I were expecting our girls we were obsessed with the strawberry lemonade from Chili’s.  Not being one to typically order soda or other sugary drinks I had totally forgotten how amazing that lemonade was – until now.  In order to make this cocktail you will need to make a batch of good ol’ homemade strawberry lemonade.  Beauty of this is you can serve it to your nonalcoholic crowd who will delight in the deliciousness.  There is some work that goes into squeezing all the lemons so make sure you keep enough to yourself for cocktails – if you did the squeezing you certainly deserve the reward.

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Strawberry Lemonade
 
Print
Ingredients
  • 1 heaping cup strawberries, chopped
  • 1 cup water
  • 1 cup sugar
  • 1 cup fresh squeezed lemon juice, about 6 to 8 lemons
  • 3 add’l cups water
Instructions
  1. Combine strawberries, water and sugar in a medium saucepan.
  2. Bring mixture to a boil.
  3. Reduce heat and simmer for about 5 minutes. Stir occasionally and use a wooden spoon to mash up the strawberries and release their juice. Set aside.
  4. Combine lemon juice and 3 cups of water in a pitcher.
  5. Strain the strawberry syrup mixture through a fine mesh strainer.
  6. Add strawberry syrup to the lemonade and chill for at least 30 minutes. Serve over ice for virgin cocktails.

inspired by Tastefully Julie

strawberry_lemonade_vodka_3

Strawberry Basil Lemonade (with vodka)
 
Print
Ingredients
  • 2 ounces of vodka
  • 3 to 6 basil leaves torn
  • 4 ounces of strawberry lemonade (recipe above)
  • ice
  • basil sprig, strawberry or lemon wedge to garnish
Instructions
  1. Place torn basil in bottom of glass with vodka and muddle with end of wooden spoon (or any other good muddling device).
  2. Fill glass with ice and top off with strawberry lemonade.
  3. Garnish with basil, strawberry or lemon.

strawberry_lemonade_vodka_4You should be hearing the sound of lawnmowers, sizzling grills and kids splashing away in the lawn pool by now.  Make a batch of this the next time supervision is required for all those activities – it’s an exhausting job after all.    Cheers!

brandyjsig

Posted in cheers!, recipes | Tagged | 4 Comments

roasted beet, orange and feta salad with walnuts

May 2, 2013

beet_orange_feta_salad_0There were two things I couldn’t wait to make at my granny’s house when I was a little girl.  The first being no bake cookies.  They were always perfect, no one’s come close to my granny’s (believe me, I have tried many others to compare).  The second was salad.  Yes, salad.  I can still hear the sound that green lettuce holder made when opened.  Granny would let me dig through all her possible salad ingredients, making a huge mess in the process, and then smiled as I poured the grand finale of poppy seed dressing over my creation.  It was fresh, crunchy and satisfying – something every 7 year old would dive right into (ok, I was a little odd).

While my choice of dressing and ingredients have evolved my love for salad has not lessened.  Cold or warm, lettuce or herbs – it really doesn’t matter for me as long as there is exciting flavor and an interesting combination of textures.  Sticky has been on a beet kick lately and I have to admit it is a pretty spectacular vegetable.  The color alone screams “I am good for you, eat me now!”.  And then paired with it’s soul mate, the orange, well, let’s just say it’s what basil is to tomatoes (awesome).

beet_orange_feta_salad_2Roasted Beet Orange and Feta Salad with Walnuts (serves 4 as a side, 2 main course – inspired by bon appètit)

Ingredients:

Dressing

  • 3 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons grated orange zest
  • 1 teaspoon honey
  • 1/3 cup olive oil
  • salt and pepper

Salad

  • 4 medium unpeeled beets, tops trimmed
  • 1 tablespoon olive oil
  • 6 ounce bag of spinach
  • 1/4 medium run onion finely sliced
  • 2 medium oranges, peeled with segments removed from between membranes
  • 1/2 crumbled feta cheese
  • 1/4 toasted walnuts
  • salt & pepper

beet_orange_feta_salad_1 beet_orange_feta_salad_3Preparation:

vinaigrette

Whisk vinegar, mustard, orange zest, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and freshly ground black pepper.

salad

Preheat oven to 400°F. Toss beets and oil in large bowl; sprinkle with salt and pepper. Place beets in a row on a sheet of foil, wrap and secure tightly. Place directly on oven rack; roast until tender, 60 to 70 minutes. Open foil; cool 30 minutes. Rub skins off beets (to remove the glorious color from your hands simple wash with mild soap and coarse salt); cut each in half then in 1/4″ slices. Sprinkle with salt and pepper.

Place spinach and onion in large bowl; toss with 2 tablespoons vinaigrette. Divide among plates (or arrange on large platter). Add beets segments to same bowl. Add 2 tablespoons vinaigrette; toss to coat. Arrange beets atop spinach; top with orange segments and sprinkle with cheese and walnuts. Serve, passing any remaining vinaigrette.beet_orange_feta_salad_5

beet_orange_feta_salad_4This is slightly more refined than my iceberg lettuce, peas and poppy seed dressing days (is it just me or does that sound really good right now).  As far as that no bake cookie recipe is concerned I am going to keep that between Granny and I – for now at least.

brandyjsig

 

 

Posted in recipes, what's cooking | Tagged | 7 Comments

perfectly tart lemon bars

May 1, 2013

Josh loves lemon bars.  I mean really, really loves them.  In our (nearly) four years together guess how many times I have made them for him? Zero.  I know, I’m evil.

He has even gone to the extreme measures of sneaking a box of Krusteaz Lemon Bar Mix into our shopping cart when I am not looking, knowing that I am offended by ANY “boxed mix” residing in our pantry.  (Did he really think I was going to pull it out one day and make them!?)  Poor guy.

Truth be told, the reason I had never made them is sort of ridiculous.  Nailing their texture terrifies me.  There.  I said it.  And you know what?  I’m not even sure that the texture of these came out correct, but I don’t care.  They were insanely yummy.  So good that I promise another four years will not go by before I make them again.  And again.  And again.lemon_bars_2a

Lemon Bars

Adapted from Averie @ Averie Cooks

Ingredients:

For the crust:
1/2 cup unsalted butter (1 stick), very soft
1 cup all-purpose flour
1/4 heaping cup confectioners’ sugar
1 tablespoon cornstarch
pinch salt, optional and to taste
For the filling:
2 large eggs
1 cup granulated sugar
1/2 cup lemon juice (about 2 juicy medium lemons)
2 tablespoons half-and-half (whole milk or cream are okay too)
1/2 teaspoon vanilla extract, optional and to taste
2 tablespoons all-purpose flour
2 teaspoons lemon zest loosely packed
confectioners’ sugar, for dustinglemon_bars_1
 
 Directions:
  1. Preheat oven to 350F.  Grease 8-by-8 pan with butter or cooking spray, line with aluminum foil, and then grease again.
  2. For the crust:  Using a large bowl, combine all “crust ingredients” and mash the butter into the mixture using a spoon.  Mix until a sandy  mixture forms.  Place mixture in oven prepared pan and (using fingers) press into a flat layer of crust.  Prick with fork to create air/steam vent.  Bake crust for 12-15 minutes, until crust has just barely set but is not golden or brown.
  3. While crust is baking, prepare filling.  In a large bowl- combine eggs, sugar, lemon juice, half and half, and vanilla.  Whisk until smooth.  Add flour, and whisk until all flour lumps are gone, followed by lemon zest.  Pour mixture over crust.
  4. Bake for 16-20 minutes until the top has just “set” and isn’t jiggly or runny.  Some looseness and movement is normal.
  5. Cool bars at room temp for 1 hour, and then cover and refrigerate for at least three hours before topping with powdered sugar and serving.  Store extra bars in an airtight container in the refrigerator for up to five days.

As far as I am concerned, these are perfection.  You’re welcome, babe. 

shansig

 

 

 

Posted in recipes, something sweet | Tagged | 10 Comments

diy hair removal

April 30, 2013

Waxing is a method of hair removal that some people will swear upon while for others, the word “waxing” alone has them running and screaming in the other direction. There are so many waxing kits sold in stores that promise perfect results when in reality most of them are not so friendly and don’t deliver.  The reality of getting into the salon every time you feel a little fuzzy is slim, let’s face it.. we’re busy and it can get really expensive! Recently, I’ve decided I LOVE waxing and it makes life a little easier, as plucking hair by hair can be tedious and time-consuming. I have for you a DIY honey based wax recipe as well as steps to complete an easy eyebrow hair removal!

homemade_hair_wax_1

Here is what you’ll need.

Home-made wax:

  • 1 cup sugar
  • 1 cup honey
  • 1/2 of a large lemon

Items needed for hair removal:

  • baking powder
  • cotton fabric cut into strips (any scrap cotton fabric you may have will do the trick!)
  • wooden sticks
  • home-made honey wax

To make the wax:

  1. Heat one cup of sugar in a saucepan on low, stirring until the sugar starts bubbling.
  2. Add one cup of honey and the juice of half a large lemon to the sugar.
  3. Keep stirring, mixing well.
  4. The wax should take on a golden-yellow color.
  5. Transfer the wax to a heat proof bowl, jar, etc. (whatever you want to store it in that will be safe to reheat when needed.)
  6. Let it cool. (slightly)

How to wax your eyebrow (thanks for trusting me with those brows Shan!):

homemade_hair_wax_2

Start by fully cleansing the area that will have hair removed.

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Next you are going to dust the area with baking powder. This absorbs any moisture and acts as a barrier between your skin and the wax.

Before putting the hot wax on your skin, test it to make sure you aren’t going to have 3rd degree burns, as that would not look very nice.

Apply the wax in the direction of the hair with the wooden stick. Be very careful to not get it on hairs you wish to keep!

homemade_hair_wax_4

You will then take your fancy waxing strip and place it over the wax, again in the direction of hair growth smooth the fabric over the area.

homemade_hair_wax_5

Let the wax cool down slightly allowing for better grip of those unwanted hairs. With one hand pull the skin taught and with the other take hold of the end of the waxing strip. (At this point I usually take a deep breathe in and count to three, werid..but for me it helps ease the ripping of hairs out). Quickly, against the direction of hair growth, pull the strip off.

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A clean, well-defined brow! If there is any sticky residue left just take a warm wash cloth and it will dissolve instantly.

brandyhaassig

 

 

* Not to be confused with “Brandy J”, Brandy is Shan’s talented big sis who we are thrilled to have stopping in from time to time with product and beauty advice.  To learn a little more about Brandy and other “Guest Janes” check out the About Us page.

Posted in beauty, diy | Tagged | 5 Comments