diy avocado banana hair mask

September 15, 2015

diy avocado banana hair maskIf your hair is beginning to show signs of abuse..you know, with all the coloring, washing, heat torture..then it may be time for a deep conditioning treatment. Sure you could go to the drugstore and purchase one of the many wonderful options. Or you could DIY something all natural at home and feel pretty fabulous about yourself (and your hair).

diy avocado banana hair maskHere is what you are going to need:

  • 1 ripe avocado
  • 1 ripe banana
  • 2tbsp olive oil

Place all ingredients in a food processor or blender and blend until smooth. Rub into hair from roots to tips. Pile hair on top of head and let set for 30 minutes. Rinse out of hair and then shampoo. For EXTRA shine rinse with apple cider vinegar (I used about 3/4 of a cup for my long hair) after shampooing.

diy avocado banana hair maskThis mask leaves hair feeling oh so soft. I absolutely love it! Will definitely do it again in a week (which is how often one could deep condition their hair in this all natural, awesome way).

diy avocado banana hair maskWhile hair is setting you should grab a lemon and do a little face exfoliating. An afternoon at the spa, in a way (okay not really, but it will leave you feeling great which is fantastic no matter what, right?!).

Do you have a secret to soft, shiny DIY hair? Please share!

xo,

brandyjsig

 

 

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some ig style faves

September 14, 2015

I’ve been swamped lately which means I do not mindlessly peruse IG as much as I normally would. There are handful of accounts, outside of people I literally know, that I do classify as “favorites”. In other words, I’ll check into their feed to see what sort of style I may have missed. The list is far too long of all my beloved fashion ig-ers, but here is a sampling of some of my absolute favorites:

IG FAVES1@kendieveryday has been a long time favorite. Her style is accessible yet there is almost always a little twist to make the look her own. Approachable, fun, classic – those words come to mind when I think of Kendi./2@nicolettemason speaking of fun, no one seems to be having it more than Nicolette. Right now she is taking over NWFW with her bold “I love color” approach to fashion. Gorgeous proof that style has nothing to do with size, and everything to do with attitude./3@sydneyliann is not a 100% style account but she is the queen of casual, cool mommy fashion which makes her pretty awesome in my book. Sydney’s looks are so simple and effortless. I want to rock a t-shirt like this chick when I grow up./4@my_small_wardrobe style doesn’t end in your 30s…thank goodness! Carelia rocks the latest trends, while looking classy for her age and somehow pulling it all off with very little in her closet. Yeah, she pretty much rules!/5@thedressedchest…this is brilliant. There are few things I love more than styling Sticky and this account gets my gears going. Menswear is a lot cooler than people give it credit for, and if you ask me more men should embrace all the coolness to be had./6@luisafere if you are not following Mateo and his gorgeous mom Luisa I am not sure what you are doing with your life. Yes, they live in an unrealistic world of travel, style and good lighting. But the way she dresses Mateo and the way he pulls it off is like a gift from the fashion gods./7@merricksart and then back on the earth with the rest of us is the ever so adorable Merrick. Besides her name being incredibly awesome, she is a seamstress and all in all crafty girl. Merrick wears and makes beautifully modest clothing. Another mommy being all sexy in a comfy pair of New Balances and ripped jeans. (She also just announced baby #3 on the way!)/8@advancedstyle stop what you are doing right now and follow this account. I love these stylish human beings. Rocking who they are and what they are in a stage of life that is typically downplayed. I hope to rise to the occasion when it is my time. (Heck, I wish I had half their gumption right now.)

Who has style that you love to follow on IG?

xo,

brandyjsig

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caramel apple sangria

September 11, 2015

Caramel Apple SangriaToday looks, smells and feels like fall. I think we need a cocktail. One that looks, smells and tastes like fall. One that will make you feel like everything is going to be okay…because it’s fall. And this season kicks major butt.

Caramel Apple SangriaThis sangria requires the most minimal of cocktail skills. If you can open a bottle, measure and pour you have all the bartending talents you need.

Caramel Apple SangriaCaramel Apple SangriaWe drank this sangria lakeside during sunset. Picturesque to say the least. Looking at the image below I might ponder what I would give to see that every night, but then again maybe it wouldn’t be as special if I did.

What I do know is that in this world of distraction enjoying the now is harder and harder to come by. We have constant reminders as to why we should..with today being a particularly huge one. 14 years ago I sobbed watching one tower fall, and then fell to my knees as the other one crumbled. One year ago a brave little boy’s cry shook me to my core and reminded me to never ever take a hold from my babies for granted. And today, as I watch the coverage of families, holding their own babies and running from their war torn homes…I can only think why. Why are the distractions louder than the now? Than the moments that will mean everything if your world is completely turned upside down in one instant?

They are not louder. We simply need to be more present. Taking in more sunsets and more of our loved ones with 100% of our whole selves. Everything else can wait because these moments are what makes hearts full and regrets lessen.

caramel_apple_sangria_5

I hope you find a sunset this weekend. Or at the very least a glass of something cozy with one arm around someone you couldn’t imagine enjoying a sunset without. My arms will certainly be full..sunset or not.

Cheers!

brandyjsig

caramel apple sangria
 
Print
Serves: 8
Ingredients
  • 1 bottle of pinot grigio
  • 1cup of caramel vodka
  • 6cups of apple cider
  • 1 granny smith and 1 honey crisp apple cored and sliced
Instructions
  1. Combine all ingredients in a pitcher. Place in fridge for at least 4 hours to chill. Serve with iced filled glasses. Cheers!

“http://prettyplainjanes.com/wp-content/uploads/2015/09/caramel_apple_sangria_pin.jpg”>Caramel Apple Sangria
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pork carnitas tacos

September 10, 2015

Pork Carnitas TacosFootball season is officially here! Whether you care or don’t give a crap about the football (I care a little – cared more before kids but you know how that goes..) you can’t deny that game time food rocks. There are usually multiple slow cookers involved, every chip under the sun to chose from and a dessert that is filled with things like pudding, pie filling and/or whipped cream. And you love it because well, you are a human being and all.

What we have here is something for your slow cooker – but it’s not exactly one of those “throw in a slow cooker and be done with it” sort of wonderful recipes. There is an extra step of charring those bits of meat under a broiler before it is serve ready. And as you can tell below it is 100% worth it.

Pork Carnitas TacosI feel obligated to note once again that I do not eat meat. Therefore I have no clue what this literally tastes like. My nose works though and it smelled absolutely fantastic..which as we all know is generally a good indicator that something tastes yum. And then there’s that husband of mine who is always more than willing to taste test, especially something meaty. This dish got the ultimate “you can put this in the rotation.” Music to my ears.

Pork Carnitas Tacos Pork Carnitas TacosAs far as toppings go you can get as simple or as fancy as you wish. Ours had 3 ingredients – diced avocado, queso fresco and lime wedges. There would have been cilantro if we could have gotten our hands on a bunch. (I swear someone buys up all the cilantro 10 minutes before we hit the store – it’s a conspiracy or something!) Point is though, the meat is super juicy and full of flavor. It doesn’t need a whole heck of a lot to make it better. And that’s perfect football food in my book.

Enjoy!

brandyjsig

 

pork carnitas tacos
 
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Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • Meat:
  • 4lb boneless pork butt, fat trimmed and cut into 2" cubes
  • 1½tsp kosher salt
  • ¾tsp pepper
  • 1tsp ground cumin
  • 1 onion, peeled and halved
  • 2 bay leaves
  • 1tsp dried oregano
  • 2tbsp fresh lime juice
  • 2cups water
  • 1 medium orange, juiced and keep the halves
  • Assembly:
  • Flour toritillas, diced avocado, queso fresco and lime wedges.
Instructions
  1. Preheat oven 300°F. Toss all ingredients into a dutch oven and place on medium high heat until it simmers. Once simmering, cover with lid and place in oven till meat falls apart when prodded with 2 forks (about 2 hours). **Can also make in slow cooker by placing all ingredients in crock and cooking on low for 8 hours.**
  2. Line a large rimmed baking sheet with foil. Take meat out of pot using a slotted spoon and place on sheet. Remove all other ingredients from liquid and discard. Place the pot back on stove and simmer the liquid until thick and about down to 1 cup in measurement (about 20 minutes). Mean while pull apart the meat into bite size pieces with 2 forks. Preheat oven broiler and move rack to lower center position.
  3. Once liquid is down to a cup put meat back in pot and stir. Place meat on baking sheet, spread evenly and place under broiler for 8 to 10 minutes or until edges char. Take out of oven and flip meat with a large spatula. Place back in oven and char other side for 5 to 8 minutes. Serve immediately with flour tortillas, avocado, lime wedges and queso fresco.

recipe from My Kitchen Escapades

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Posted in meaty, party food, recipes, what's cooking | Tagged | Leave a comment

coconut biscotti

September 9, 2015

Coconut Biscotti

Biscotti is one of my all time favorite coffee companions…yet not something I enjoy nearly often enough. For some reason I had this idea that making biscotti in my own kitchen would be complicated. Well let me tell you I could not have been more wrong, wrong, wrong.

This stuff is a cinch to make. And now that I know this I am ready to make more. Lots more.

But first, let’s talk about this yummy coconut version.

Coconut BiscottiBiscotti is made by baking twice. Once in loaf form and again after it’s been sliced. Sounds slightly fussy but I promise it could not be simpler. Just make sure you use a serrated knife for cleaner slices.

Coconut BiscottiBaking the slices ensure that golden exterior we know and love about biscotti. Every bite is full of crunch while the interior is light as air. This texture combo makes for the ideal coffee dunker. A quick dip and you have yourself a slightly softened yet still crunchy mouthful of goodness.

Coconut Biscotti Coconut BiscottiI topped my biscotti with some shredded coconut simply to make it obvious there was indeed coconut in there. You could press some coconut into the top of your rectangles before baking to achieve a similar (and less messy) effect.

Coconut BiscottiSky is definitely the limit when it comes to these dunk-able cookies. You could melt yourself some chocolate and drizzle over your biscotti (or dip one end into the chocolate). Nuts would also make a lovely addition. I chose to keep mine simple this time around..and goodness I can’t wait for the morning time and my next date with coffee and biscotti.

Enjoy!

brandyjsig

 

 

coconut biscotti
 
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Prep time
Cook time
Total time
 
Serves: 16
Ingredients
  • 6tbsp unsalted butter, room temperature
  • ¾cup sugar
  • 2 large eggs
  • 2cups all purpose flour
  • 1tsp baking powder
  • 1tsp coconut flavoring
  • ½cup sweetened shredded coconut
Instructions
  1. Preheat oven 350°F. Line a baking sheet with parchment paper.
  2. In a stand mixer, cream butter and sugar until pale in color and fluffy (about 5 minutes). Add eggs one at a time and beat until just combined. Add flour and baking powder and mix at low speed until combined. Lastly, add coconut flavoring and coconut - mix until just combined.
  3. Place dough on baking sheer and divide in half. Form each half into a 3" by 10" rectangle (does not need to be perfect).
  4. Bake for 25 minutes. Allow to cool for 5minutes and then slice each loaf by 1" sections. Lay slices on their side on baking sheet and put back into oven for 8 to 10 minutes (should begin to brown). Flip slices over and bake again for 8 to 10 minutes. Allow to cool completely and enjoy with a cup of coffee. Biscotti will keep in an airtight container for about 2 weeks.

recipe from Shugary Sweets

Coconut Biscotti
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