My friend and client, Shelley, taught me the phrase “brain dump”. A brain dump is when you are overloaded with things to discuss, so you compile it all into one session that we call a “brain dump”. I just returned from an awesome bday weekend in NYC and my “Must-Have Monday” is a brain dump. Its all over the board… food, makeup, shoes. All things that stuck with me over the weekend…
CHANEL SUMMER 2012
{le sigh}… Chanel’s Summer makeup collection is out and I have three must-haves that you need to know about:
1. Le Vernis/Nail Colour in Delight. This bronze limited edition color is a beautiful gold with tiny, subtle gold specs. Currently on my toes.
2. Rouge Coco Shine/Hydrating Sheer Lipshine in En Vogue. This limited edition bright coral is sheer and shiny and perfect for a little pop of color day or night this summer. Currently living in my purse.
3. Soleil Tan de Chanel/Luminous Bronzing Powder. I didn’t get this over the weekend but am regretting it. These bronzers are each comprized of seven shades. Blended together they create the perfect bronzer without the glittery (cheesy) look.
RHINESTONES
This year is all about glamor – in the event world and in the fashion world – and I saw so many gorgeous rhinestone shoes this weekend! That’s my kind of glam.
GUERLAIN SUMMER 2012 :: TERRA AZZURRA BY EMILIO PUCCI
I know what you are thinking, blue lip gloss? Nope! Well, let me introduce you to this sheer, non-sticky wonder. It looks great on bare lips or over your color. It makes your teeth look photo-shop white!!
POPOVERS
Locally here in Austin, THE place for popovers is Trio at the Four Seasons. Um, yum. This Saturday we had a pre-theater dinner at BLT Steak and their popovers come out with a cute recipe attached to the bread basket. So naturally, I had to share!
BLT Steak Gruyère Popovers
These airy golden puffs are served warm from the oven at BLT Steak, a modern American steakhouse opened by acclaimed French chef Laurent Tourondel. After rotating the pan partway through the baking time, don’t open the oven door again until the popovers are done; this will help ensure they rise evenly.
Ingredients:
3 cups milk
3 cups all-purpose flour
1 Tbs. kosher salt
6 eggs
6 oz. Gruyère cheese, grated
Directions:
Place a 6-cup popover pan in the bottom third of an oven. Place a baking sheet on the rack underneath to catch any drips. Preheat the oven to 400ºF.
In a small saucepan over medium-high heat, warm the milk until small bubbles form around the edges. Put the flour and salt in a fine-mesh sieve and sift onto a sheet of waxed paper. In a large bowl, whisk the eggs until frothy, about 2 minutes. Slowly whisk in the hot milk, whisking constantly so the eggs don’t cook, then gradually whisk in the flour mixture until almost smooth.
Remove the popover pan from the oven and spray the cups with nonstick vegetable spray. Fill the prepared cups about three-fourths full with batter and sprinkle each with 1/2 oz. cheese.
Return the pan to the oven and bake for 15 minutes, then rotate the pan 180 degrees. Continue baking until the popovers are browned and puffed, 30 minutes more; do not open the oven after rotating the pan.
Invert the pan and remove the popovers. Serve immediately. Using a paper towel, wipe out the excess fat from the popover cups. Heat the pan in the oven for 5 to 10 minutes. Repeat to bake the remaining batter. Makes 12 popovers.
Recipe courtesy of BLT Steak.
MUST-HAVE APP :: POCKETBOOTH
This genius app turns your camera phone into a photo booth, complete with filters, sharing capabilities and a real-life option: for $1.99, Pocketbooth will print out your photo-booth strip and mail it where ever you like!
Have a great week!
xo,
CC
