Girls' Gazette
Keeing Us Connected
Believe
Kindness really does matter
Shopper's Corner
Ethique: A New Take on Travel Shampoo/Conditioner
Here is one I have heard about and have just ordered so I can give it a try... I will let you know what the verdict is, but the reviews are pretty positive! Check out the link below... the scents sound amazing! There is even a little quiz for you to take so you are matched up with the right shampoo and conditioner for YOU! They have face and body bars too! And there is a sample box if you want to give them a try.
Wine Time! There is still time for a crisp Rose!
The Rose has evolved over the years; days of old, a Rose was often sweet and very fruit forward. However, Rose has really stepped up its game and it is common now to find a nice dry wine, with a beatiful hue of pale pink. Women are often driven by the visual of a wine, and Rose wines are so pretty to look at in an elegant glass.
One of my new favorites is a rose by Meiomi (pronounced May-o-me). They actually make a great prosecco and pinot noir as well, but the Rose was a really nice surprise and one to add to the "buy" list.
The price point runs about $25 a bottle, but keep an eye out at Total Wine or Whole Foods as it goes on sale often!
Chill a bottle and enjoy whle the warm weather still surrounds us.
Chico's
If you haven't shopped Chico's, they have a unique sizing system... they make it easy though and you can easily convert your size to their sizing. Even if you buy online, you can easily return items at their Fountains storefront.
Most of the pieces I gather from their are basics. The have one pant style call the Juilette Slim Fit. Just enough stretch, sleek look, and you can dress them up or down. Check these and the other styles out. AND, they have great statement jewelry to spice up those basic pieces!
Recipes to Try... Yum!
From the Magnolia Table Cookbook (Gaines, 2018)
Jalapeno Drip Jam
This is SO yummy. If you are in the mood for gourmet burgers, this makes a wonderful topping and takes burgers up a notch. Sweet and spicy, but not over the top... just right. Top it over grilled burgers with melted brie cheese. Seriously amazing! Or... pour over a wheel of brie and serve with baguettes.... or whatever else you like with a sweet and spicy jam!
PREP: 5 minutes COOK: 40 minutes COOL: 5 to 10 minutes
4 tablespoons (½ stick) unsalted butter
1 medium white onion, cut into ¼-inch dice
1 cup packed light brown sugar
One 4-ounce can diced jalapeños, undrained (about ½ cup)
2 tablespoons stone-ground mustard
1. In a medium saucepan, melt the butter over medium heat. Add the onion and sauté until translucent and tender, about 6 minutes. Add the brown sugar, jalapeños with their juice, and mustard. Stir and cook until bubbling. Reduce the heat slightly and simmer until the mixture is flavorful and thick enough to coat the back of a spoon, about 30 minutes.
2. Let cool slightly before using. Store in a covered container in the refrigerator for up to 1 week. Makes about 1½ cups.
Gaines, Joanna. Magnolia Table: A Collection of Recipes for Gathering (p. 61). William Morrow Cookbooks. Kindle Edition.
Orange Scones
Yum! Winter, Spring, Summer or Fall... nothing more delicious than a great scone. The Orange glaze on top is a must. One of these scones and a cup of coffee is a great way to start the day.
PREP: 25 minutes COOK: about 15 minutes COOL: 5 minutes
Scones
2 cups all-purpose flour, plus more for forming the scones
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 large egg
¾ cup sour cream
½ cup sugar
1 teaspoon grated orange zest
12 tablespoons (1½ sticks) unsalted butter, cut into 1-inch cubes and frozen
Maple-Orange Glaze
1¾ cups powdered sugar
1 teaspoon grated orange zest
3 tablespoons unsalted butter, melted
3 tablespoons fresh orange juice
1 teaspoon pure vanilla extract
½ teaspoon pure maple syrup
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. 3. In a small bowl, lightly whisk the egg. Whisk in the sour cream. Set aside.
4. In another small bowl, place the sugar and orange zest. Using the back of a spoon, work the zest into the sugar until well combined. Stir the sugar mixture into the flour mixture. Add the frozen butter and, using your fingers or a pastry blender, blend until the mixture is pebble-like. Stir in the egg/sour cream mixture until the dough forms a ball (use your hands if it’s easier). Divide the dough in half.
5. Place one dough portion on a lightly floured surface and press it into a 6-inch round. (It should be about ¾ to 1 inch thick.) Cut the round into 6 wedges. Arrange the wedges 1 inch apart on the prepared baking sheet. Repeat with the second dough portion.
6. Bake until golden, 13 to 15 minutes. Cool on the baking sheet for 5 minutes, then transfer the scones to a wire rack set on a baking sheet.
7. Meanwhile, make the maple-orange glaze: In a medium bowl, stir together the powdered sugar and orange zest. Stir in the melted butter, orange juice, vanilla, and maple syrup, mixing until smooth.
8. Spoon the glaze over the scones. Serve the scones warm or at room temperature. Once glazed, the scones are best eaten the same day. Store unglazed leftovers in an airtight container at room temperature for up to 3 days.
Makes 12 scones
Gaines, Joanna. Magnolia Table: A Collection of Recipes for Gathering (p. 61). William Morrow Cookbooks. Kindle Edition.
A Relaxing Read...
The Stress Less Special
Time Magazine: Mindfulness
Magnolia Journal Magazine
Quote of the Issue
Challenging ourselves
- Michelle Obama