Hot Cross Buns...

"One a penny, two a penny, hot cross buns"- Elementary school students screeching recorders in music class nation wide.

Happy Easter everyone! I don't know what it is like where you live today, Halifax is 12 degrees, sunny and warm. I have my sheets out on the line and I have already had coffee on my deck twice today! I dare say, it might be spring (just don't tell Mother Nature in case she takes it back!).

Growing up, Easter meant church, jelly beans, skipping ropes, bubbles and chalk. It meant it was time to dust off the old bikes and see if our soccer cleats still fit. It also meant hide and seek outside (in the dark as we got older) and there was always an appearance of hot cross buns.

When I came back from Mexico, my sister had been staying at my house and she had left a package of hot cross buns on the counter. I thought "Aw that is so nice", I should have known better, they were only left behind (and not devoured) because they were awful, flavourless lumps of dough. Gag. Those bad buns inspired me to try my hand at my own. Now this is a feat for me because every time I use active yeast, my baking turns out a little flat. I scoured the Internet and settled on a recipe that seemed simple enough that had lots of extra currants and frosting (cause we all know that is what makes a hot cross bun!).  I will admit, I had to make the dough twice....I didn't use enough yeast (maybe I should learn to read carefully when reading recipes). In the end they were the very best hot cross buns I have ever had and I highly recommend everyone tries them out! Recipe can be found here!

Have a wonderful day all!
-m

Once Women Hit Forty...

"Once women hit forty, they only have four taste buds left: one for vodka, one for wine, one for cheese and one for chocolate."- Gina Barreca

A few weeks back I had a really bright idea. I thought I could invite a few of my lovely co-workers over and we could do blind taste testing of a variety of wines. The plan had been to each bring a bottle, we would cover the label and each sip on a glass, one at a time discussing the merits and highlights of each while enjoying the company. I figured it would be an entertaining evening that could have the potential to introduce us all to a couple new go-to wines. Sounds fantastic right?

Boy, was I wrong. What was soon to ensue did have a lot of enjoyable company and lots of entertainment but the wine tasting? Well that idea disappeared as soon at the first cork was popped. The merits were long forgotten, the body of the wine was ignored and our wine glasses were just replenished with whatever was open. We ate good food, enjoyed good wine (I think!) and had a wonderful time. After all of the wine was gone, each of us crawled into bed at my place buzzing from a lovely evening with friends and ignoring the fact that we all had to be to work for 7:30 for a full day of education. I wouldn't have traded it for the world, it turned out better than anticipated!

For the evening of "wine tasting" (a verrrrry loose term in this instance) I decided I was going to bake a brie. I used to do this a lot and I had forgotten about how delicious it really is. The thing about baking brie is you can make it your own- filling options are endless. You could use pepper jelly or a really nice raspberry jam on top. Cinnamon and sugar is always simple and delicious, you can even toss on any fruit you have kicking around in your fridge. There is no wrong choice and it ALWAYS turns out tasty- it's brie baked in pastry, how could it not?! It is also extremely simple and takes under five minutes to prep which is probably why I was on such a kick a few years ago. Instructions can be found below! Happy wine drinking (and tasting if you decide to take your time) all!
-m

Baked Brie (with cranberries and pecans)

You will need:

• A sheet of puff pastry or phylo (I prefer puff and both can be picked up in the frozen section at the grocery store for under $3)
• A medium wheel of brie (14-16 oz.)
• A handful of pecans (chopped a little)
• 1/4 cup dried cranberries
• 1/4 cup of brown sugar
• 1 heaping teaspoon of cinnamon
• One egg
• Sliced apples and /or crackers for serving

About 20 minutes before you plan on whipping up your baked brie, remove one sheet of puff pastry from the freezer (there are usually two sheets packaged separately) and allow to thaw on your counter.  Once thawed, unroll onto lightly floured surface and place brie directly in the middle of the square of pastry. I scrape the rind off the top of the brie myself but that is optional. Combine brown sugar and cinnamon in a small bowl and pile on the top of the brie. Top that with a mixture of cranberries and pecans. Once your brie is piled high with toppings, bring the corners of the pastry up to the centre of the brie and fold up the sides gently pressing edges of pastry together. Beat egg and use small amount as a wash over the top of your little package; this will help it to brown up! Place on non-stick pan and bake at 400 degrees for 20-25 minutes or until pastry is golden brown. Remove from oven and let sit for a minimum of five minutes (if not, it will pour out like lava and be really hard to eat when you cut it!). Serve with a apple slices and crackers!

Sugar, Sugar...

"Pour a little sugar on it honey, pour a little sugar on it baby..."- The Archies

I am soon to be travelling down south for a wedding and after a long, cold, dry winter, my skin is in need of both some bad ass moisture and some intense exfoliation. I recently hunted for the perfect "miracle body scrub" and after visiting a few stores, I was hit with an idea. Why spend money on something that may or may not work when I have raw sugar and coconut oil in my pantry?

Coconut oil is big right now. Not only is it a healthy, organic oil to cook with (which is why I keep it) but it also has approximately 1561 other uses (this may or may not be an exaggeration that I may or may not have pulled out of my rear end...).  It has anti-microbial properties and is a wonderful moisturizer for your body, lips and even your hair. I know people who use it to remove eye makeup and people who use it as a healthy source of good fat. You can even use it to season cast iron pans! Like I said, it is big right now and for good reason.

My body scrub took a little bit of trail and error to find the right ratio of ingredients but it was more than worth being a mad scientist in my kitchen. I couldn't be happier with results, my legs are smoother and softer than they have ever been. Package it all up in a little mason jar and tie on a little ribbon or use some cute-sy fabric on top and you have a lovely, hand-made gift that will leave your friends feeling pampered and special. Recipe below! Happy exfoliation all!
-m

Coconut-sugar body scrub..

In a small mixing bowl combine 1.5 cups of raw brown sugar (regular brown sugar would work too!) and six tablespoons of melted coconut oil (not hot, just barely melted!). Mix thoroughly and take a sniff (it's smells soooo good). If the dreamy smell of sweet coconut is not for you, you can always add a few drops of an essential oil to your liking (lavender would be the bomb-diggity). In an air tight container this should last for six months or so. Tips- apply in a circular motion to damp skin and be sure to rinse your tub afterwards. Coconut oil is slick on the bottom of a tub and we don't need head injuries now do we?

Liebster Award!!

Lisa at Double Door Ranch left me the sweetest little surprise the other day. Not only did I find a comment on my blog (comments seriously make my day/week/month/year) but I also found that I was nominated for a Leibster award. Lisa is a fellow blogger who's DIY skills, creativity and dry sense of humour put all of mine to shame. Clearly, I was more than honoured to receive this nod from her! Seriously her blog it great, check her out!

 What is a Liebster award? Well, I wasn't quite certain of that myself but after a little bit of research I learned that it is an award created by bloggers to support other bloggers (awesome right?!). It recognizes the hard work and time often put into these little labour of loves and also seconds as a fantastic networking tool.

Now, there are some rules...

• The nominator should be thanked (Thanks again Lisa!).
• You must answer the eleven questions you were given.
• Then nominate 11 (give or take!) blogs with less than 500 (some research tells me 1000) followers.
• Finally tag your nominees and post a comment on their blog. That way they know they have been recognized!

Questions I was asked and my answers:

• How long have you been blogging? I have been blogging on an off for about three years!
• Do you have a day job in addition to your blog? I sure do! I am a registered nurse who happens to be lucky enough to work in a fabulous children's hospital called the IWK (Atlantic Canada's pediatric tertiary care centre). I spent five+ years working in the Neonatal ICU and am currently working in the Pediatric ICU and loving every minute of it!
• Kids: have ‘em, want ‘em? Negatory on the kids, unsure if they will be in my future! Love 'em, just don't know if I want 'em!
• Geometric or floral? (context: anything) Oh goodness, I love both! If I had to pick, floral would be my jam (shoes, dresses, wall paper, undies and anything else haha).
• What have your most popular post topics been? By far the hands-on, DIY stuff I have done!
• What accomplishment are you most proud of? Another toughie. I am pretty proud to do what I do for a living! I love my job and feel lucky to have found a little niche for myself.
• Heels, flats, workboots? Heels. I am a total shoe whore...
• What is your most prized possession? Probably the one-dollar key I have been lugging around on my neck for the past decade! Unless living things count, then my kitties would take the cake ( but do you own animals or are they more like little, furry roommates?),
• If you could pick another city to live in, what would it be?  Hmm...somewhere exotic and fabulous with beaches and wine. A place where people will love to come and visit me (maybe Croatia?).
• Milk chocolate or dark chocolate? Dark baby.
•  What is your favourite season? Fall. Boots, tights, scarves and the air smells and feels crisp and clean. It doesn't get much better than that!

My Nominees (don't be offended if you have more than the specified number of followers, I just thing your blogs are great!)

• Brass Wishbone 
• The Little Green Spoon 
• North Story 
• Sara Russell Interiors
• Inspire Me Heather
• Design Maze
• Stylish and Literate
• Squirrelly Minds
• Satori Desgin For Living
• Re: Creative Works 

My Questions for Nominees! 

• Why did you start blogging?
• Wall paper; yay or nay?
• Where do you like to blog?
• What is your hot beverage of choice?
• What inspires you?
• Cook, clean or neither?
• What is your favourite flower?
• Do you blog for a living or have another identity (if so what is it?)?
• What do you enjoy blogging about the most?
• Do you have an epic DIY fail story? If so, details!

Your turn guys! Thanks for the nod and all of the DIY inspiration Lisa!
xo
-m

My Favourite Animal Is...

"My favourite animal is steak"-Fran Lebowitz

I do apologize about the lack of real hands-on, do-it-yourself posts lately. It's hard in the winter to get stuff done around the house, plus I am saving up my overtime for a big project in the near-distant future!

Today let us talk about steak. I LOVE steak. I grew up eating steak and that steak was rare. I now have a penchant for very, very rare red meat. I always order "blue-rare please", much to the waiter or waitresses surprise. I distinctly remember being about eight years old and having a sleepover at a friends house. Her parents served steak for dinner- I didn't recognize what was on my plate but I politely ate it. The next day I told my dad that my friends parents called something steak that was entirely different from what we call steak; he explained they had probably just cooked it a little longer than we do at home. Shock and awe....

I like steak with just a little seasoning most of the time- Arnies is the best, Montreal Steak would be a runner up I suppose. But when I marinate steak, the world is my oyster. I am going to share my recipe for the best ever marinated steak in the whole, wide, world and I hope you all copy it down and save it for a summer of grilling. Or if you are like me you grill all winter anyway, I had a path shovelled to my BBQ and it was a common occurrence to find myself in a parka and boots manning the grill! It's simple but it is a doozy, locking in flavors, keeping the meat tender and providing a little zing to the taste buds!
Happy grilling!
-m

Mich's Fav. Steak Marinade

You will need....

• The meat you are marinating (I am sure it would be good for pork and chicken too but I recommend steak!!)
• 2 cloves of garlic-diced
• 1/2 c of olive oil
• 1/4 cup of soy-sauce
• The juice from a lemon (fresh about 1/4 cup)
• about 8-10 shakes of Worcestershire sauce (give or take)
• few good shakes of hot sauce (optional but I recommend)
• 1.5 tbs dried basil
• a good grind with the pepper mill
• a couple shakes of the salt shaker
• 1 heaping tbs grainy Dijon mustard (two of you love it like me!)

Combine about ingredients in small mixing bowl. Whisk until combined and pour over meat you plan to marinate. Cover and refrigerate for up to eight hours! Cook as desired and wow your guests and yourself with the simplicity of this recipe! Sometime I throw some in with individual pieces of meat and freeze in zip lock bags for an easy dinner...just take out in the morning and allow to thaw and marinate at the same time!

Sometimes I Believe

 "Sometimes I believe as many as six impossible things before breakfast"- Lewis Carroll

This week my lovely friend Katie (she really is the sweetest) held a baby shower for a co-worker of ours who is expecting her second little bundle! It was a brunch at her house and it was lovely. I always prefer showers at peoples homes, far more relaxed than a restaurant and it always allows people to mingle and socialize. Not to mention, foolish games can be played without drawing a crowd of on-lookers.

Wikipedia tells me brunch originated in Britain in the 1800's but didn't really become popular in North America until the 1930's. Brunch now has international love and is often associated with special occasions such as holiday's and weddings. This wonderful marriage of breakfast and lunch has become a staple in the food service industry on weekends.

It is possibly my favourite meal. Brunch means you can sleep in, eat breakfast food and have a nice long chat. Coffee, mimosa's and ceasers also all go hand in hand with a mid morning graze. It really doesn't get much better than that! In NYC we went to a tipsy brunch; all you can drink mimosas or craft beer...sigh...but that is another story!

For this brunch I made one of my mother's go-to's; something I have never made before and I am told it was a success. Baked french toast that becomes elevated to decadent with apples and caramel sauce. It was simple to make and all of the prep work is done the evening before! Win-win people! I served it with a little icing sugar and Nova Scotian maple syrup! Yum! I am looking forward to making it again and am very much looking forward to meeting Arla's new baby when she is born! Recipe below, happy brunching all!
-m

Baked French Toast (elevated !)

You will need:

• 1c. brown sugar
• 2 tbs of corn syrup
• 1/2 tsp of cinnamon
• 5 lg eggs
• 1 tsp of vanilla
• 1/2 cup of butter (plus one tbs!)
• 3 lg granny smith apples
• 1 loaf of french bread
• 1.5 c of milk
• syrup and icing sugar for serving (plus one big hot cup of coffee!)

Grease a 9x13 baking dish and set aside. In a sauce pan over medium heat, combine 1/2 cup of butter, brown sugar and corn syrup. Heat until combined and syrupy. Pour into bottom of pan and spread. Set aside. Peel and slice apples then saute' with tbs of butter until soft and juices stop. Remove from heat and toss apples with cinnamon then arrange over top of caramel sauce. Slice bread to 3/4 inch slices and squish into pan on top of apples, one slice tight next to the other (think squished jigsaw...). In a mixing bowl combine eggs, milk and whisk into a frenzy. Pour over bread then cover pan and allow to set overnight in the fridge. In the am, preheat oven to 350. Bake for around forty minutes, until golden brown, caramel is melted and bread it delightfully puffed! Dust with icing sugar and serve with maple syrup!

 

The Only Way I Would Be Caught Without Makeup....

"The only way I'd be caught without makeup is if my radio fell in the bathtub while I was taking a bath and electrocuted me and I was in between makeup at home. I hope my husband would slap a little lipstick on me before he took me to the morgue."- Dolly Parton

Where lipstick is concerned, the important thing is not color, but to accept God's final word on where your lips end.
Read more at http://www.brainyquote.com/quotes/quotes/j/jerryseinf131554.html#Ca7GjBJgFZRpWsKm.99

I do enjoy makeup but clearly not to the degree Dolly does! I like subtle makeup for the most part with the exception of lipstick. I could go years and never buy an eyeshadow. I could go six months and never a brush of shadow stroke my lid, but lipstick? I can hardly walk buy a display without taking a second or third glance. I avoid MAC unless I have a freebie with their recycling program because I know that I will not be able to just buy the one I went in for.

Lately matte lippies have been popping up everywhere and in every shade imaginable. I must say, they are beautiful and dramatic. They are also versatile but boy, they are not very user friendly.  They are dry, they pull at your lips when you apply them and they sure make it hard to stay inside the lines. Jerry Seinfeld very bluntly once said...

" Where lipstick is concerned, the important thing is not the color, but to accept Gods final word on where your lips end.."

Although this is solid and straightforward advice (from someone who I am certain has little experience with the product) that doesn't make it any easier. Below are some very simple steps that I have formulated over the past few years to help you stay within the lines and achieve the perfect matte lip.

Matte Lip 101..

• Dry lips crack and cause lipstick in general to cake. This is exceptionally true with matte lipstick. Most of the time it is the equivalent to putting an artists pastels on your lips..dry and chalky. To exfoliate and moisturize my lips, I skip expensive products and I reach for either a clean/ new mascara brush or a children's toothbrush (both work and both are easily accessible at most drug stores/ beauty suppliers). Next I take my favourite lip balm, Carmex is my go to but Vaseline would work too and I slather some on my lips. I then rub the clean, dry brush back and forth across my lips. This exfoliates dead skin and helps lock a little of that moisture in! Moist lips will allow that bad boy to glide with ease across your lips instead of hitting them like a kid flipping over their handle bars and grinding to a halt. Easy enough right?
• I recommend a lip brush for step two. Lip liner would work as well but lets face it who wants to buy a coordinating liner for every lipstick, we are not millionaires here! Take a lip brush and with that apply lipstick to the edges of your lip, NOT extending past your natural lip line and ensuring to get into your cupids bow, maximizing the natural (and lovely) shape of your lips.

• Now you are ready to slide that lipstick over the rest of your lips, travelling over the line you already made but never extending past.  Blot your kissers together and stand back and admire beautiful you! You can always add a little gloss to the centre of your lips to add dimension or to change the matte to a gloss. Mood dependant!

 Lipstick Basics/ Suggestions

• New to lippies and feeling a little like a clown? Start with a color that is just a bit brighter than your own natural lip color. Modesty and Hot Gossip by MAC are my go to's for a natural every day color. Your own color but brighter will be the most versatile lipstick you could possibly own.
• Red lips will go far...and farther and even farther. Classic and cool, you will look like a movie star even in your sweats and ready for the town with nothing else on your face. Warm complexions pick blue-reds, cool choose orange-reds but for the most part I suggest getting a professional to help you pick the perfect red that will serve you for years to come.
•  Makeup brushes are an investment, but they don't have to require re-mortgaging your home or selling or first born. Quo, the Shoppers brand has lovely brushes that go 40% off monthly. They are reasonable without the sale but it is worth holding out. Target has reasonable professional quality brushes as well! 
• Don't hop on every trend train you see. Just because a best friend of mine can pull off a deep, earthy, brown or a beautiful, punchy, orange lip doesn't mean I can (I know I can't!).  Know your limitations and that what you like, you like for a reason.
• Don't buy into new product lines that are limited edition. Limited edition means they will only be around for a few months and often they sell out before they have run their course. Those lipsticks will not be available again so don't let yourself fall in love with one that will be gone. It's just a tease. I personally won't even try them on for that reason.
• Lip liners are wonderful if you have an important occasion...let us say your wedding day. They do prevent you from reapplying and really do give dark, dramatic colors staying power, but they are not a must. If you are using a liner, the best tip I was ever given was to line your lips and color them in with the liner....sounds crazy I know. Then apply your lipstick over the top. This will give your color mega staying power while preventing you from looking like Lil'Kim in the 90's (you all know exactly what I am talking about!).
• Most of all have fun and feel beautiful because as Audrey Hepburn once said "Happy girls are the prettiest girls". 

Think this!

Not This!

I must apologize for my lack of personal pictures above...I am potentially the worst "selfie" taker in all of the northern hemisphere. My nose looks exceptionally large and one eye looks west while the other looks east. Its not pretty! Along with poor selfies, I also now realise that I can easily ramble on about almost anything since I wrote a piece solely on lipstick. Do you have something you have been wishing I would ramble on about in the future? Write a request in the comment box.  I am always looking for a little inspiration! Happy lippies everyone!

-m

Where lipstick is concerned, the important thing is not color, but to accept God's final word on where your lips end.

Jerry Seinfeld

Read more at http://www.brainyquote.com/quotes/quotes/j/jerryseinf131554.html#Ca7GjBJgFZRpWsK

Where lipstick is concerned, the important thing is not color, but to accept God's final word on where your lips end.
Read more at http://www.brainyquote.com/quotes/quotes/j/jerryseinf131554.html#Ca7GjBJgFZRpWsKm.99

Where lipstick is concerned, the important thing is not color, but to accept God's final word on where your lips end.
Read more at http://www.brainyquote.com/quotes/quotes/j/jerryseinf131554.html#Ca7GjBJgFZRpWsKm.99

Where lipstick is concerned, the important thing is not color, but to accept God's final word on where your lips end.
Read more at http://www.brainyquote.com/quotes/quotes/j/jerryseinf131554.html#Ca7GjBJgFZRpWsKm.99