Beauty- Hair Treatment

HAIR
SALLY HERSHBERGER HYPER HYDRATION SUPER KERATIN SPRAY, $12.50
“The perfect leave-in; air-dry for a beachy look without flyaways,” says Fugate. “It also protects hair from the heat of your blow-dryer.”

This is awesome since I’m always using my flat iron and dryer!

Sophie Kinsella- Confessions of a Shopaholic

“This is a test, isn’t it? It’s like choosing out of three caskets in a fairy tale. Everyone knows the rules. You never choose the gold shiny one. Or even the quite impressive silver one. What you’re supposed to do is choose the dull little lead one, and then there’s a flash of light and it turns into a mountain of jewels”
— Sophie Kinsella
Confessions of a Shopaholic

Pretty in Pink nails and toes

So pretty….

ESSIE NAIL POLISH IN MOD SQUAD
Super girlie pink doesn’t isn’t just for the Miley Cyrus set. This one’s bright without being shockingly neon, making it pop particularly well against fair skin. (We think it’s especially nice on toes.)

Kahlua Chocolate Chunk Cookies

Ingredients
1 package dry chocolate chip cookie mix, 1 pound 1 1/2 ounces, found on baking aisle
7 tablespoons softened butter
1 large egg, beaten
4 tablespoons Kahlua or other coffee liqueur
3 tablespoons instant espresso or instant coffee crystals
1 tablespoon ground coffee beans
1 cup bittersweet chocolate chunks (recommended: Ghiradelli brand)
4 ounces walnut pieces

Directions
Preheat oven to 375 degrees F.
Place racks in center of oven. In a mixing bowl, make a well in the center of dry chocolate chip cookie mix. Add softened butter, egg, Kahlua, instant coffee and ground coffee, chocolate chunks and walnuts. Mix well to combine all ingredients into cookie dough. Scoop with a small scoop or by heaping tablespoons and drop cookies 2 inches apart on ungreased nonstick cookie sheet or sheets lined with parchment paper. Bake cookies in batches 9 to 11 minutes or until crisp and browned at edges. Transfer to wire rack to cool and serve.

***Recipe courtesy of Rachel Ray

The thing about giving up is you never know.......

So, I have pondered on my year and past decisions that I have made both good and bad but they were my decisions. I have to my biggest disappointment would be my divorce. Now see, this came from out of the blue, my ex husband decided to move on with someone else. Of course, I was devastated, I must have cried for 6 months straight, than denial, anger, depression, but most of all I gave up the fight for what was rightfully mine. My belongings, pictures of my childhood, 12 years of my life, my clothes, shoes, purses,and my everything. After 1 year of court dates and bullshit, I finally just walked away with the clothes on my back. I moved on and started all over with the help of my family and friends. It’s funny even now I’m very territorial with my belongings with my boyfriend. I bought it, it is mine. If this relationship would ever end, I will stand my ground and take what is rightfully mine. I know that it was material belongings from my marriage but I worked so hard to have the best of what I wanted. I think about all that I gave up, it was too draining and depressing how in a split second my life had changed. I miss my fathers photos and I items that I was given after he died, or the photo albums I spent making of my family growing up, or all my shoes and purses! But maybe I needed to go through that period of tine to see that I’m stronger and I will not just give up on anything but to make it through any part of my life that maybe difficult and move forward. I found this quote and thought it was meaningful:
“The thing with giving up is you never know. You never know whether you could have done the job. And I’m sick of not knowing about my life.”
— Sophie Kinsella (Remember Me?)

Strawberry Smoothie Icecream Pie

Ingredients:
1 (7-ounce) package waffle cones, broken into pieces
6 tablespoons butter, melted
1 tablespoon granulated sugar
2 (1-quart) containers premium vanilla ice cream, divided
1 (16-ounce) container fresh strawberries (1 quart), stemmed
1/4 cup powdered sugar, divided
1 pint fresh blueberries
2 ripe bananas
Garnishes: waffle cone pieces, fresh whole strawberries, fresh blueberries
Process first 3 ingredients in a food processor until finely crushed. Firmly press mixture onto bottom of a lightly greased 10-inch springform pan.
Bake at 350° for 10 minutes. Cool completely in pan on a wire rack.
Let vanilla ice cream stand at room temperature 20 minutes or until slightly softened.
Process strawberries and 2 tablespoons powdered sugar in a food processor until pureed, stopping to scrape down sides; remove strawberry mixture, and set aside.
Process blueberries and 1 tablespoon powdered sugar in food processor until pureed, stopping to scrape down sides; set aside.
Mash bananas with a fork in a large bowl; stir in remaining 1 tablespoon powdered sugar. Set aside.
Place 1 quart of ice cream in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture into ice cream until blended. Place in freezer until slightly firm.
Divide remaining quart of ice cream in half, placing halves in separate bowls. Stir blueberry mixture into half and mashed banana mixture into remaining half. Place bowls in freezer.

Spread half of strawberry mixture evenly into prepared crust in springform pan. Place pan and remaining strawberry mixture in freezer. Freeze 30 minutes or until strawberry layer in pan is slightly firm. Spread banana mixture evenly over strawberry layer in pan; return pan to freezer, and freeze 30 minutes or until banana layer is slightly firm. Repeat procedure with blueberry mixture. Spread remaining strawberry mixture over blueberry layer in pan, and freeze 3 hours or until all layers are firm. Let pie stand at room temperature 15 minutes before serving. Garnish, if desired.

***The waffle-cone crust idea for this frozen ice cream pie came from Cheryl F. Rogers of Kenner, Louisiana

Love Quote

This is my reasoning to where my Prince Charming is, somewhere, I hope….