Thursday, October 31, 2013

Happy Halloween!

 Trick or Treat
This Halloween I went with the super simple ghost nail. 

Wednesday, October 23, 2013

Fall Lip Obsession

New season means new look and time to change up my make up routine. Good bye Summer lip gloss and Hello matte lips. I am in LOVE with matte lip pencils! Just about every make up company makes them. From expensive Nars Velvet matte lip pencil to reasonably priced Revlon MatteBalm. I like the ones that you don't need to sharpen. Tarte Lipsurgence has a great minty taste and it is natural. Bite is a high pigment lip pencil that lasts the longest. It is a smaller pencil so it is easier to apply to thin lips. I like Bite in Rhubarb.
Revlon in Sultry
 Revlon is great because you just twist to sharpen.
It isn't matte but I really love Flower sheer lip tint in Airy Orchid. I am sure Flower Beauty will have a matte lip tint soon.    
New Hair
I am wearing Revlon MatteBalm in Standout

Tuesday, October 22, 2013

pretzel bowls

Last night I made A Beautiful Mess pretzel bowls. They turned out SO delicious! Everyone loved them. I filled the bowls with homemade broccoli potato cheddar soup. This recipe is a keeper.

Monday, October 14, 2013

Fin & Lady

Did I love this book? No...Did I like this book? Sure 
The reason I read Fin & Lady by Cathleen Schine is 1) The main character is named Fin. 2) The novel takes place in NYC in the 1960s. Lady is Fin's older half sister, she becomes his guardian. I thought this novel could have been a short story. The story went around and around in a circle and didn't really pick up until page 183. Then I eagerly zoomed to the end or the fin of the book.

Sunday, October 13, 2013

What I Wore Sunday

This Sunday I got to wear boots for the 1st time this season, hooray for Fall. 
This whole get up is Target 
except the boots: BP at Nordstorm 
Bag: Fossil
What are the ladies at Fine Linen and Purple wearing this Sunday?? Do yourself a favor and check it out HERE.
 Nails: OPI You don't know Jacques!
I kind of forgot about this color, I haven't worn it all year. I think it is the perfect neutral for Autumn.  
My sweet F.W. and I were color coordinated today. I feel like photos of me turn out SO much better if I have one of the boys with me. Being a parent to a teenager is a new challenge...the mood swings alone are crazy. I just keep thinking this to shall pass and try not to say something sarcastic that I will regret saying later. I am so thankful we go to Mass every Sunday together as a family.

Wednesday, October 9, 2013

Actors Anonymous

I won this book from GoodReads. I am not sure if I'm even hip enough to read it. I'm a little intimidated by it this book.

Tuesday, October 8, 2013

Fall Baking Pumpkin Bread

 Making the topping I just used my hands to mix it. 
Bread with crumble top before going in the oven.
Every time I go to Starbucks I am tempted by their little square of pumpkin bread. I love Starbucks' pumpkin bread because it has no nuts or chocolate chips. I  also like the little pumpkin seeds on top. Today I stopped myself from buying their pumpkin bread because when you think about it a can of pure pumpkin is cheaper than a slice of Starbucks pumpkin bread.
Pumpkin bread is awesome because if you have a can of pumpkin, you most likely have all the other ingredients in your cupboard. Nothing makes a house smell like Fall than pumpkin bread. I found the recipe I liked because it used brown sugar and vanilla.  

Pumpkin Bread:
¼ cup butter
¼ cup oil
1 cup sugar
1/2 cup brown sugar
1 cup pumpkin puree
⅓ cup water
½ tsp vanilla
2 eggs
1¾ cups flour
1 tsp baking soda
¾ tsp salt
 1/2 tablespoon cinnamon
1/2 tsp pumpkin pie spice 
1 Tbl flour
5 Tbl brown sugar
1/2 tsp cinnamon
1 Tbl cold butter
Preheat oven to 350°. Spray 8″x4″ loaf pan (or three small loaf pans) with baking spray. Set aside. In large bowl with electric mixer, beat butter, oil, sugar, and brown sugar. Add pumpkin puree, water, and vanilla, mix until smooth. Add one egg at a time, mixing after each addition. In medium bowl, combine flour, baking soda, salt, cinnamon, and pumpkin pie spice. Add dry ingredients to pumpkin mixture, mix just until incorporated. Pour batter into prepared pan. Set aside.
Make topping, in small bowl combine flour, brown sugar and cinnamon. Cut in cold butter with pastry blender, until mixture resembles coarse crumbs. I used my hands to make the crumble. Sprinkle topping over batter.
Bake for 1 hour (35-40 minutes for small pans), or until pick inserted in center comes out clean. Topping will begin to darken but should not burn. Cool in pan, then on wire rack.
So easy and yummy!!