So I am transitioning into winter makeup— I know a bit late—since I have a makeup uniform which essentially consists of eyeliner and gloss. The other night I was out with a blondie friend who was sporting Chanel Vamp. Now I used to rock that back in the day, but as of late have been staying away from deep burgandies as coupled with my black hair, I feel too chola-esque. Because my gloss palette is always nude or peachy, I thought lets get nutty, and go BERRY. Ok, not too inventive, but I like my look, alright. Anyway, I was at a drugstore, when I stumbled upon Sally Hansen’s Lip Inflation in Sheer in Sheer Blush— I LOVE IT!!
You can’t really feel that it’s a weird lip plumper, and I don’t know that it actually plumps, but the color and texture is fantastic. I think what makes it winter-appropriate is that it is frosty. Frosty good. Paired with deep eyeliner and a white turtleneck or some faux fur hoodie and it is very Dr. Zhivago/Ice Princess-like.
I tried it this past weekend and it worked really well, don’t know if you can tell from this photo. (That’s me on way left with a red nose,
Try it out and let me know what you think. If you visit the Sally Hansen website, you get a $1 off, which is nothing to sniff at coupon haters!
I am trying to knock out some early holiday shopping to get it out of the way, and have found some fun trinkets. These colorful ribbed enamel rings from Leila remind me of the shrimp earrings my sister used to wear back in the ‘90’s! The black & white versions exude winter chic, while the colored options are fabulously festive. And at $50, everyone will be cheerful.
Thanksgiving is my FAVORITE holiday because of the great food, and of course family and friends to share it with. Every year I go crazy planning my menu trying to add new dishes to my tried and true standby’s. This year, I am ALL about a Shaved Brussels Sprouts Salad. I first had it at my friend Kristen’s house, then serendipitoulsy that same week at Frankie’s which is one of my favorite restaurants in Brooklyn. Whats gorgeous about this recipe is that is super tasty, and so EASY To make. This will be on my Thanksgiving table this year, and feel free to put in on yours! Have a happy Thanksgiving!!!
Shaved Brussels Sprouts Salad.
- 1 1/2 lb Brussels sprouts
- 1 cup walnuts (3 1/2 oz), (can be toasted or raw)
- grated Pecorino Romano to taste
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- Salt & freshly ground pepper to taste
While I am not the craftiest chica around, I do find decoupage to be totally rad and relaxing. My boyfriend just moved into a new pad, and as I am super excited to help him decorate, I started scanning design mags, and websites for inspiration. On one of my faves—designspongeonline.com— I found this super-cool decoupage project from guest blogger Mr. Peacock and LOVED it.
Mr. Peacock’s brilliantly specific details (down to cleaning the soon-to-be decoupaged wall) make this fetching DIY home improvement project totally do-able! I heart his birds-and-bee’s theme, but I think in vibrant color might better liven up the bathroom. I’m a little concerned about creating all those cutouts, hmmm…..Maybe I’ll make it a fun girl’s night project. Decoupage plus wine equals a fun crafty winter night!! I’ll let you know how it comes out…
So, I’m on the hunt for a versatile holiday dress—one I can wear to a work functions AND friends soiree’s—and I think I found a contender. Over at Express.com they’re rocking it OUT. I was coveting their sequin leggings (hard to pull off, but I think I could do it) when I came across this swanky number:
The “Modern Stretch Ruffle Dress” has a gorgeous body-hugging silhouette, fun ruffle accents, and an amazing price tag: $49.99. Now if I could just wire my mouth shut for a few days to fit into this baby, I think I’ll be a hit!
Thanksgiving is just around the corner and even though the Dow is down doesn’t mean we have to skip on style! From effortlessly chic table décor to simple-as-pie recipes, and pocket-friendly drink pairings, here are some tips for hosting a smashing Thanksgiving soiree without breaking the bank.
- Bring the Outdoors In: From vibrant leaves and pretty acorns to rustic twigs, explore your own backyard for some “woodland chic” accents. Plus, you can keep the kids out from underfoot by letting them forage for table treasure.
- Have a glowing centerpiece. Make use of your mismatched stemware (Goblets, wine glasses, flutes) by turning them upside down and topping with tea lights. Practical and Posh!
- Practically Posh Dishes. The key to being a culinary rock star is to whip up meals that only LOOK like you slaved all day.
- For a main dish Roasted Turkey Legs wows the crowd without putting a dent in your budget OR schedule. Turkey legs are super affordable, and because they are braised in the oven for three hours, you get time to switch to other Turkey day projects!
3 stalks celery stalks, cut in thirds
3 bunches rosemary
3 turkey legs
6 tablespoons butter
salt to taste
1/2 cup water, or as needed
Preheat the oven to 350 degrees F. Rinse the turkey legs and pat dry.
Stand the turkey legs upright. Press a knife downward into the deep tissue, creating 2 or 3 long pockets. Press a piece of celery and rosemary into each opening. Pull back the skin on the legs, rub with butter, and season with a little salt. Put the skin back into place, rub with more butter, and season lightly with salt. Lay the legs in a roasting pan.
Roast uncovered for 1 1/2 to 2 hours, until the legs are golden brown. Add more water if needed while roasting, and baste occasionally with the juices or butter.
· As a side, sautéed Brussel Sprouts with spiced Spanish Chorizo adds foreign flair to your Thanksgiving fete.
2 pounds Brussels sprouts
2 tablespoons olive oil
8 ounces Spanish hard chorizo, sliced
2 white onions, finely diced
2 cloves garlic, minced
1 1/2 cups chicken stock
2 tablespoons butter
Salt and black pepper
Bring a large pot of salted water to a boil. Add Brussels sprouts, and cook for 10 minutes. Strain, and drop into a bowl filled with ice and water. After 5 minutes, strain again and set aside.
Heat the oil in a large sauté pan over medium heat. When the oil begins to smoke, add chorizo and sauté until it becomes crispy and renders some fat. Add the onion and garlic, and cook until the onion is translucent. Add the Brussels sprouts and cook for an additional 3 minutes.
Pour in the chicken stock, reduce the liquid to about 1/2 cup, add the butter, and simmer for 3 more minutes. Season with salt and pepper and serve in a large bowl.
· Citrus cranberry relish adds easy texture and flavor to your Thanksgiving meal and looks gorgeous on the table.
1 navel orange
1 cup sugar
3 cups fresh cranberries
Using a vegetable peeler, strip the zest from the orange, lemon, and lime. Cut the zests into very thin 1 1/2-inch-long strips. Peel the citrus fruits using a sharp paring knife, making sure to remove all the bitter white pith. Working over a bowl, cut in between the membranes to release the sections; squeeze the juice from the membranes into the bowl.
Put the sugar in a nonreactive medium saucepan and cook over moderate heat, stirring with a wooden spoon, until a clear amber syrup forms, 3 to 4 minutes. Immediately add the citrus zests and stir constantly for 30 seconds, then stir in the citrus fruits and juices and cook for 30 seconds more. Add the cranberries and bring to a gentle boil. Cook, stirring occasionally, until the relish is jamlike, about 12 minutes. Remove from the heat. Let cool completely, then refrigerate.
· As a side, Mushroom & Cornbread stuffing is a posher alternative to the ho-hum dressing of last year, but using store-bought mushrooms and boxed cornbread doesn’t add any extra costs or prep. Plus, could be good for a vegetarian crowd.
8 oz. bag of Cornbread Stuffing (or ready-made corn muffins)
clove of garlic, minced 1/2 onion, diced 1 celery stalk, diced 1 carrot, diced 8 oz. mushrooms, sliced 2 cups of turkey broth or chicken broth 2 tablespoons of butter
Melt the butter in a skillet and add the mushrooms. When the mushrooms are slightly browned, add the garlic, onions, celery and carrots and sautee for a couple of minutes or until tender. Add the broth and bring to a boil. After it comes to a boil, turn off the heat and add the cornbread stuffing. Stir to moisten, and cover. You can leave the stuffing mixture at this point until you are ready to eat, or you can transfer to an oven proof bowl, cover, and put in the oven with the turkey for the last 30 minutes of roasting. Fluff with a fork just before serving.
· As a dessert, pumpkin cookies are both yummy and nostalgic. Simply add canned pumpkin and spices to your ready-made sugar cookie dough, and enjoy this cozy treat.
1 (14 ounce) can 100% pure pumpkin
1/2 cup applesauce
1/2 teaspoon vanilla extract
1 package sugar cookie dough mix
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
Beat the pumpkin, eggs, applesauce, and vanilla together in a large mixing bowl. Stir in the cake mix, cinnamon, nutmeg, and cloves until well blended and creamy. Drop by spoonfuls on prepared baking sheets.
Bake in preheated oven until tops are firm when lightly touched, 8 to 10 minutes. Cool on racks.
4. Limit your Liquor. With this crazy crowd, who has time to play bartender all day? Serving only wine, will keep your costs and stress down. Simply pop some bottles before guests arrive, and let the party begin.
A perfect pairing for a Turkey day menu are Albarino’s from Spain. These crisp, elegant whites from the Rías Baixas area in Northwestern Spain pair perfectly with turkey and every side dish (from spicy to fruity). These are true crowd-pleasing wines— novices will love the medium body and hints of fruit, while the wine snob will love its structure and novelty. And you’ll love the price, from $9 – $20 a bottle!
Why serve a Spanish wine on the most American of holidays? Well Practically Posh is all about infusing style and sass into your life and with Spain now the epicenter of gastronomy, serving world class and pocket friendly wines from Rias Baixas infuses smart chic on the cheap!
In fact, even the most die-hard red wine fans are sure to be placated by Albarinos exquisite acidity and complexity. Olé!
Albarinos from Rias Baixas in Spain are also a great gift to take to friends or family’s house—you can turn then on to something cool at a price you can afford. Truly Practically Posh!!
So I have been kicking it in the Hamptons all week, and its COOOOLD!! And dark! By 6pm I found myself surrounded by perros (dos) and wrapped in a blanket watching the evening news: I am officially 107 years old. And in line with my geriatric-behavior, ALL I want is soup, preferably Tomato since for some reason we have like 10 cans in the cupboard. Being a Practically Posh babe, after heating it up, I top off with some aged Parmesan and eat with some rosemary flatbread left over from this weekend. It actually pairs quite lovely with some Albarino I have in the fridge.
Though I have been eating canned soup, since that’s all I can afford on my pension, I am going to make some from scratch this weekend. Here’s a recipe I found on Foodtv.com I’m skipping the cream and adding shaved Parm. I’ll let you know how it turns out…
- 1 (14-ounce) can chopped tomatoes
- 3/4 cup extra virgin olive oil
- Salt and freshly ground black pepper
- 1 stalk celery, diced
- 1 small carrot, diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 bay leaf
- 2 tablespoons butter
- 1/4 cup chopped fresh basil leaves
- 1/2 cup heavy cream, optional
Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.
I had a NUTTY last week! In addition to the excitement of the election (YAY!!!!!!!!!!) I had the honor of making over FOUR beautiful women for the super fun Mike & Juliet show on Fox. The challenge: I could only shop at a thrift store and had a budget of $100 for each look, including shoes and accessories!
It was exhausting, but inevitably FANTASTIC!! I found a GORGEOUS $400 BCBG dress for $25, a $200 Calypso dress for 10 bucks, and a $500 pair of Moschino pumps for $35!! Yeow! I went to Beacon’s Closet and Buffalo Exchange in Williamsburg, Brooklyn. For non-New Yorkers, don’t fret: Buffalo Exchange is a NATIONWIDE chain, I just visited the one in Austin, and it too was POSH-tastic!
Here are some tried and true tips I gave, and check out the segment below to see the luxe looks for less.
PS- The cute grey sweater dress I’m wearing on the show was only $13 from Buffalo Exchange!!
3 Tips for Thrift Store Scouring
1. Hit out of the way thrift stores because they are less picked over. Take a day trip and hit the suburbs.
2. Ask if they have “tag sale days“ or sale days where you can net even lower bargains. Thrift stores have ton’s O’ merchandise to move, so they are motivated to sell!
3. Many thrift stores will take clothing trades so make sure you ask!
It’s FINALLY here: the biggest election of the CENTURY!! I know lines are long, but PLEASE vote. The outcome of this election will affect EVERY area of your life, from your finances to your health and safety, to what kind of planet our kids will inherit, so take the POWER and decide how you want your present and future to look: VOTE TODAY!!!!
To find out EASILY where you vote, click here:
Me EXHILARATED after voting!!!