Wednesday, January 30, 2019

C.O. Bigelow Hair Care

C.O. Bigelow, the oldest apothecary in America, is more than just a modern day pharmacy - it's an experience. But the brick and mortar is a separate post in and of itself... I'm here to talk product.

Playing with different recipes and potions for over 180 years, C.O. Bigelow products are tried, tested, and true.  And better yet, whether in the store or on the web, the pharmacy tells you just why they have chosen those specific ingredients.

Like cane sugar?
"Speeds up the healing process of wounds and wrinkles. Packed with beta carotene it also provides antibacterial and anti-fungal protection."
So it makes sense for a body scrub...

Or honey?
"Extremely moisturizing and soothing, with antibacterial properties that are great for acne treatment and prevention while antioxidants slow aging."
Makes perfect sense for a lotion.

I have mentioned before that I am a fan of C.O. Bigelow lip care, and today I bring to you their quality line of hair care.


"Not Your Ordinary"
Not Your Ordinary Shampoo and Conditioner are a year 'round go to for me. The shampoo has an ever-so-slight coconut smell, which is always delightful.


"Lemon for All"
The Lemon Shampoo and Conditioner truly is for all hair types, even us thin and dry or extra oily types. Because of its slight fragrance, I especially love to use this product in the summer.


"Mentha Hair"
Last but not least is Mentha, which of course can be a little bit more pungent due to its main ingredient, but I absolutely love this Shampoo and Conditioner for the winter season.




Images courtesy of C.O. Bigelow

Wednesday, January 16, 2019

Hot Toddy Time vs Mulled Wine....

Come winter's cold, it's hard to beat a warm drink in hand.


Whether it's Hot Toddy, Cider and Rum, Mulled Wine, or a Fire Punch, they all help to warm you up in many ways!

Mulled Wine, a popular seasonal favorite has been around for ages, much as wine itself. Used for drinking, and cooking, and a mix in between, Mulled Wine most likely made its first appearance under the Roman empire. And while it may be called many different names in many different countries, with many different recipes, the one commonality is that it is served in the winter and served to combat the cold.

Mulled Wine Recipe

INGREDIENTS:
Your favorite bottle of Red Wine
Sugar or Honey
Cinnamon, and any other spices that you enjoy
Orange slices and/or Lemons slices and/or Apple slices

DIRECTIONS:
1) Pour your bottle of wine into stove top friendly pot and turn on the heat.

2) Add some honey or some sugar, not too much, just a touch for some sweet flavor.

3) Add your spices of choice - Cinnamon is always a favorite!

4) Add some fruit if you'd like, for flavor, or save it for a garnish upon serving.

5) Heat on the stove top over low-medium heat and remove right before a boil (you don't want to lose the alcohol!). Serve immediately.


Tuesday, December 18, 2018

London before Boxing Day


These pictures may not do it justice, but London can get pretty crowded this time of year. Let's just say although these streets are made for a motor vehicle, there was no way a car was getting through...




Wednesday, December 5, 2018

Blundstone 500

As we all know, the holidays are fast approaching, and when they come, they always seem to come with haste. We're all rushing to get ready, buy the presents, cook the food, decorate the house, maybe book the flights, etc. Well, for the ladies in your life, I've got one here for you to check off the list, get her a Blundstone boot:


I recently received the Original 500 boot in brown for my birthday and I absolutely love it. It's stylish, it's warm, and it goes with just about anything - jeans, black pants, casual, dressy...


Most recently Blundstone just debuted their Chelsea boot with a heel. Perfect for that "make your work boot, your workday boot" trend that's going on right now. After all, aren't we all just a little bit country deep down?!



Thursday, November 29, 2018

My Oyster Plate

Moving isn't always easy, but it's all about looking at things with a glass half full. For example, in follow up to our recent move, instead of stressing about unpacking over 250 boxes, I would look at it like Christmas - there's a surprise in each box!

And speaking of... I recently posted about my friend's Quimper Oyster Plate that I truly love and adore, but in unpacking boxes from our state to state move, I found that I have a really nice one of my own! See, Christmas!!





Tuesday, November 20, 2018

It's almost Thanksgiving!

This time of year the front feature of magazines are covered with delicious, decadent food, but did you know that so many of the foods we call traditional today were not actually featured at the very first Thanksgiving?


So when it comes to the menu, who did and who did not have a seat at the first Thanksgiving table?

Potatoes...
Whether they be fried, mashed, roasted, what-have-you, potatoes were actually not present at the original feast in 1621. White potatoes did not make their way to the United States until about 1719 when they were first harvested by Scotch-Irish immigrants in New Hampshire and sweet potatoes would arrive later from the Caribbean.

Pies Anyone?
And our delicious must have pies - pumpkin, pecan, apple - could not have been present at the original feast as there was no version of the modern day oven. This was introduced later around 1735 with Francois de Cuvillies's Castrol stove. And unfortunately the flour and butter needed for any pastry dough or crust were absent. So what did they have for dessert? Word is that the settlers became creative, scooping out pumpkin gourds and filling them with milk, honey, and spices, and roasting them to make a nice, warm custard. Sounds delish!

A Turkey Tom? Gobble Gobble
Yes, there is good news, there was turkey, rejoice! (or at least various fowl were served, which legitimizes the use of our present day main dish)

Cranberries, and da sauce
Were there cranberries? For sure. But was there cranberry sauce? Ehhh, probably not. Records indicate that it wasn't until about fifty years later that an Englishman came up with the concept of boiling the cranberries to make a complimentary sauce for their fowl.

And what about that stuffing?
Yes, they did stuff their bird(s). But the common bread stuffing we use today was not the stuffing of the pilgrims. Without bread, their stuffing comprised mostly of herbs and vegetables, namely onions.

Such deep roots...
No, there weren't potatoes, but there were indeed many other root vegetables available, grown, and harvested at the time such as carrots, onions, garlic, and turnips. These were fire roasted and celebrated.

Corn
Was corn present and abundant? Absolutely. But it was typically cut and crushed into a cornmeal and served more as a mushy corn or porridge. The concept of eating corn off the cob was not yet in play.

And seafood??
Yes, seafood. It was readily available! So if you feel like adding lobster, clams, oysters, or mussels to your Thanksgiving meal - totally justified. You are only paying homage to the first Thanksgiving feast...



Information courtesy of the History Channel and the Smithsonian Museum


Thursday, November 15, 2018

Pepe's in New Haven

It's been six years since our last visit to Pepe's, and while a lot has changed in my life in that time, I can happily say that at Pepe's nothing has changed. And that's just the way folks like it.




Wednesday, October 24, 2018

Vest // Jacket // BOTH

I opened this email and all I could think was, "It's about time!" Way to go Lilly, love it.




Sunday, October 21, 2018

A Pear Pie

I am so excited that our new house has a matured and producing pear tree! But the only question was... when are they ready?! Pick them after the first one falls to the ground, I was told. That is to mitigate any bees arriving on scene. And to ensure they are indeed ripe, grab each pear on the tree and lift it to a ninety degree angle. If it falls right off into the palm of your hand, they're ready!

So I saw one on the ground, and we went running! Indeed, we tilted them to the side and they fell right off. It was so exciting! But a few bushels later, my next question was - now what do I do with all of these? Of course we cut into a few right away, but then we had to get creative... so while I had never had it before, or maybe even heard of it before, I decided to try to make a Pear Pie!

The steps were simple, I followed the same pie crust recipe and fruit cooking technique that I do for my Homemade Apple Pie. Both work like a charm!

Tuesday, September 18, 2018

Monarch Butterflies

Each Fall the Monarch butterflies snowbird from Canada and the Northern U.S. to the Southern U.S. and Mexico. On average the last ten years have seen a steady decline in the Monarch population and thus many conservation efforts have been implemented to sustain this beautiful influx of orange, black, and white.


One year during the first week of Spring our neighborhood planted milkweed seeds in anticipation of the annual migration of the Monarch Butterflies. And well, six months later... here it is!


Images courtesy of National Geographic

Saturday, September 8, 2018

Quimper Oyster Plate

My friend has this one of a kind and I absolutely love it: