November 22, 2014

APRIL SPITS A FRIGID FLAME

Fall Fashion Fall Fashion // Leather Boots Fall Makeup


Hi lovelies!

I love these boots so much.  Like I'm ready and willing to write love poems about them... I know I shouldn't feel that way about shoes, but I can't help it.  They were are my mom's, but she doesn't wear them anymore so I've pilfered them relentlessly.  I try to give them back, but then I miss them and go back for them.

The truly amazing thing about these boots is that they were purchased circa 1973.  The laces are a bit ragged and the leather is faded in places, but otherwise they look fantastic for 41 years old.  Hooray for similar foot sizes!

From Wonderland with Love,

[Photo Credit: Ryan Deatherage]

November 21, 2014

BYE BYE FOREVER 21

Why I Quit Forever21

Hi lovelies!

I debated on whether to even write this post, but I didn't want to just blindly make decisions without telling you guys why.  My disclaimer is, however, I'm really not trying to make this post a rant... but rather to inform you.

I've decided to end my affiliate status with Forever 21.  I do shop there quite a bit, but after some experiences I've had recently I don't feel comfortable promoting them.  Their clothes are shoddy (like broken same day of purchase) and their policies are unfair (like they incorrectly rang up an item and then refused to give me a refund because they only do store credit).  It's just not the kind of company I want to work with.

I don't plan on burning all of my clothes from Forever 21 and picketing the store, but I respect you guys too much to encourage you to shop there.  So farewell, Forever 21, it's been "meh" working with you.

From Wonderland with Love,


[Photo Credit: GraphicStock]

November 19, 2014

KENTUCKY EGGS BENEDICT

Kentucky Eggs Benedict

Hi lovelies!

Recently, I have been completely obsessed with Eggs Benedict.  One of my favorite restaurants in town, Shakespeare & Co. makes a delicious plate of them, but it's one of those places you go if you want to waste a whole afternoon... there's so much beautiful decor to look at and the servers are always really fun.

I tried my hand at making them at home, and it's a much less complicated dish than I expected... provided you don't make your hollandaise sauce from scratch, then it's a whole different story.  I have done this before with delicious results, but it's nothing I want to wake up early in the morning and do.  Unless you're dying to make it from scratch, stick with the packets.  Also, my variation on the dish trades the ham for bacon... same meat, different cut.  Here's the recipe:

Ingredients:

eggs (2 per serving)
bacon (2 strips per serving)
English Muffins (1 per serving)
1 packet of hollandaise sauce (makes enough for about 4 servings)
milk
lime juice

Cook the Bacon:

Don't fry it!!  Frying will give you a crispy texture to the bacon, which is great most of the time, but here we want a more meaty feel.  Instead, grab a cookie sheet, line it with aluminum foil,  and lay your strips out with a little space between each one.  Use one piece per egg.  Place the pan of bacon into a cold oven and turn it on at 400 degrees.  Set a timer for 20 minutes and leave it alone.

To Poach the Eggs:

The easiest way I've found to poach multiple eggs at once is using a frying pan (non-stick!).  Fill the pan with water to a little under the brim, and heat on medium-low to between 140-150 degrees.  Use small coffee cups, and crack each egg individually into a cup.  Slowly lower the edge of the cup into the water and gently pour the egg into the water.  Do the same for each egg (I did four eggs at once, which was pretty easy to manage).  Cook them for about 4-5 minutes.  Using a rubber spatula, carefully loosen the eggs and remove them from the pan.  Place them on a paper towel to drain a bit.

Put it Together:

Toast the English muffins.  Follow the directions on the packet to make the hollandaise sauce (add a teaspoon or so of lime juice for a little kick).  Cut each strip of bacon in half and lay them on the muffins.  Place the eggs on top and pour on the sauce.

That wasn't so hard, was it?

From Wonderland with Love,

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