Jessica Merchant's Blog, page 382
January 5, 2017
Pink Grapefruit Margaritas with Chili Salt.
My dad ate a grapefruit practically every single morning when I was growing up.
When I think back now, it probably wasn’t EVERY morning. Were grapefruits as accessible as they are now way back when? I know these days we can get tomatoes (that resemble orange rocks) in February and asparagus in October, but years ago I don’t know if that was the case. Either way, my obsession with grapefruit started early.
Which made me totally weird.
I mean, who likes grapefruit when they are eight years old? This was almost as bad as my mint and navy flannel plaid PLEATED skirt from Limited Too. Maybe they went hand in hand.
I don’t think I knew one other kid that liked grapefruit. I know lots of people that like it now, but it’s sort of an acquired taste. Like wine, coffee, bourbon balls and nuts in your brownies (oh hell no, never).
I may as well suck on a werther’s original right now like the grandma that I am!
Just bring me allllll the grapefruit.
The thing is that I find grapefruit flavored or scented things to be AMAZING. I mean, I started to love grapefruit on it’s own – no sugar, no bruleé method, no whipped cream – just plain old grapefruit. But it’s one fruit, flavor and scent that I love just as much when there is sugar present (grapefruit gummies? yesss please.) or when the flavor is in my lip balm or handsoap. Kind of like lemon flavored and scented things!
So fresh and delicious.
That’s most likely why I lost my MIND when having my first ever grapefruit cocktail shortly after college. Anytime that grapefruit juice and simple syrup are combined, I nearly die of happiness. It might be one of my favorite flavors of anything EVER… if things like chocolate peanut butter and avocado lime didn’t exist.
You get what I’m saying.
For our first drink in 2017, I allllllmost shared one of my favorite (healthiER) smoothies. But! Then I remembered that this weekend we have the Golden Globes which is my absolute favorite awards show, and I thought you might just need something to drink during it. Since pretty much every one you will be watching will be drinking their face off and having a ball.
Maybe?
That’s just my mild excuse. Tomorrow’s embarrassingly easy recipe will go right along with these margs! It’s a double doozy.
Last year at this time, I made a Paloma (it’s so good! You must try!) with chili sugar and the flavor is unreal. Something about that tart and bitter with the sugar and spice…UGH. Freaking fantastic. I’ve been dreaming of it ever since, but I’ve also made a heck of a lot of drinks in the last 366 days with chili salt or chili sugar. Even my non-spicy loving palette is obsessed.
P.S. I’m going to start bingeing on Gilmore Girls now. I’ve never watched it! See ya in a million years.
Pink Grapefruit Margaritas with Chili Salt
Yield: makes 1 margarita, is easily multiplied
Total Time: 15 minutes
Ingredients:
2 1/2 ounces grapefruit simple syrup [recipe below]
2 ounces Grand Marnier
1 1/2 ounces Tequila
2 ounces freshly squeezed lime juice
1 ounce freshly squeezed grapefruit juice
lime for garnish
salt + sugar + chili powder for the rim
grapefruit simple syrup
½ cup fresh grapefruit juice
½ cup sugar
Directions:
Combine sugar, salt and chili powder on a plate and stir well to combine before dipping each glass.
Rim a glass with a lime or grapefruit wedge and dip in the salty sugar to coat. Fill the glass with crushed ice.
In the glass, add the tequila, grand marnier, lime juice, grapefruit juice and syrup. Stir for a few 30 seconds. Add a few lime wedges and stir. Drink up!
Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!
Drinking this for the color alone.
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January 4, 2017
Sesame Cucumber Ribbon Avocado Toast.
Clearly the first week of 2017 is all about easy meals for me.
I wish I could say that I’m doing it all for you. I am, of course, but I’m also being ridiculously selfish and doing it for me, because I’m in the midst of photographing my cookbook and need meals that don’t require… well… cooking.
See also: this is Eddie’s worst nightmare on toast. He doesn’t like avocado and he has a weird aversion to cucumbers. I gave him a chicken thigh! He was happy.
I know that I just recently shared my favorite winter avocado toast, but this here is another version that I came across over the holiday season and I’ve been eating it like a crazy person. It is SO good. The idea reminds me of last winter when I couldn’t stop eating sesame cucumbers with everything – especially my veggie cream cheese and smoked salmon toasts.
This is similar but a million times better because it’s basic avocado toast and listen… for me, avocado toast is going precisely nowhere in 2017. I mean, nowhere but my MOUTH. It’s my breakfast or lunch staple because it keeps me full in the most perfect way possible. So satisfying and flavorful and crunchy and creamy.
Plus, I can add all sorts of stuff to trash it up!
ALSO. These are real vegetables. Like actual vegetables on top of my avocado toast. REAL GREEN VEG. What have I done with myself.
Here’s the deal.
You make these adorable little cucumber ribbons with your veggie peeler (super simple) and then whip up a quick dressing to drizzle on top. You can even add a little of this dressing to the avocado if you wish – I’ve been weirdly obsessed with sesame and avocado flavors for a while (sesame guac on short ribs tacos? HELLO) so I think it’s fantastic. If it freaks you out, just do your regular salt and pepper routine and throw your cucumber on top!
My favorite, we’re talking absolute FAVE part of the whole thing is the sesame sprinkle on top. I added a bit of furikake seasoning too because I have it on hand and it gives a little crunch crunch crunch.
AND the chili garlic paste. I love that stuff. It’s so strong that when you remove the lid, it hits you in the face like a huge garlic punch. But it’s so delicious. As long as you’re not making out with anyone.
Now is it too early in 2017 to have an ice cream cone after this?
Maybe a margarita?
Maybe a peanut butter dipped spoon covered in chocolate chips?
The vegetables are making me ask.
Cucumber Ribbon Avocado Toast
Yield: serves 2 appropriately, 1 obnoxiously
Ingredients:
2 slices bread, toasted
1 avocado, thinly sliced or mashed
pinch of salt and pepper
1 small seedless cucumber, peeled
2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
½ teaspoon low-sodium soy sauce
½ teaspoon toasted sesame seeds
pinch of furikake seasoning
chili garlic paste for topping
Directions:
Toast the bread to your liking. Season the avocado with the salt and pepper, either slicing it or mashing it – again, to your liking. Mash or place it on your toast.
Slice the ends off of the cucumber and peel it. Use a vegetable peeler to slice long ribbons from the cucumber. If your short on time or anti-ribbon, you can slice it too!
Whisk together the vinegar, soy sauce and sesame oil. You can either toss the cucumber in it, or drizzle it over top. Place the cucumbers on top of the avocado and add any extra dressing drizzled on top. Top with the sesame seeds and furikake seasoning. Add some chili garlic paste if you're into spicy!
[inspired by bon appetit]
Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!
Exclamation points included.
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January 3, 2017
Tuesday Things.
1. What we can drink for the next few months: winter champagne punch with rosemary syrup!
2. I’ve decided that we need a day in between December 31 and January 1. You know, like a day to get our act together FOR January 1. Because I want to fully enjoy the end of December, but I want to start fresh on January 1. Like have everything ready to go. Make sense?
3. Speaking of the new year, I saw this amazing idea all over social media to take an intention walk on New Year’s Day. I love the idea, but live in the freezing cold. Does an intention treadmill walk count?
4. Might make a resolution to steer clear of Target for a few weeks. Which should be easy since swimsuits are out.
5. I’m absolutely in LOVE with the healthy glow collective that Monique and Lee have started. It’s so relatable and… REAL.
6. Thoughts on The Affair this past week? I still thought it was so good, but Helen, what the heck! I go back and forth between liking and hating her. This show makes me feel like I’m IN the show! I also watched the Bachelor last night against my better judgement. So many good shows start soon… Nashville! (will it be as good?) Homeland! Billions! Wahoo.
7. On NYE we watched the Shallows and I’ve had shark nightmares ever since. We also took Max to see his first movie last week – we saw Sing and I loved it! Eddie thought it was MEH. Annnd while we’re on the subject of random media, I’m currently reading Lauren Graham’s book. Going to do more book posts this year, I swear.
8. Making 2017 the year of QUALITY. Gosh do I love this so, so much.
9. I don’t like brownies with frosting. I want my brownies unfrosted. Forever. (Unless, maybe, it’s peanut butter.)
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January 2, 2017
15 Minute Spinach Burrata Omelet with Avocado Salad.
Also known as, your new favorite quick dinner in 2017!
New year, new you and burrata in your omelet.
(This is already the best year ever.)
If you haven’t tried burrata with your eggs yet, you are totally missing out. I chose eggs as my first shared dish of 2017 because they are probably my favorite food. Definitely my most consumed food. I love ‘em every which way (except runny when scrambled, because GROSS) and have them every day – and I love the yolks and whites equally!
I don’t discriminate. But you could do a few less yolks or a few more whites since it’s January and, well… you know. Whomp whomp.
I also like to throw a handful of spinach in the center of my omelet because it’s just so simple. It’s an easy way for me to eat vegetables without thinking about it. The spinach steams and is covered in a blanket of cheesy burrata, so why WOULDN’T I eat it?
Also! Point to note. This omelet serves two. I mean, I guess it could serve one if you were super hungry/hungover. But I like to make this omelet for two for dinner and serve it with butter lettuce and avocado. I loooooove butter lettuce and avocado paired together like whoa. It’s so soft! And… buttery.
Breakfast for dinner is a go-to in our house once a week. It’s the thing we make when we have no idea what else to have but don’t want to order out. And this meal is ridiculously filling. Sometimes I have it for breakfast too, but that’s only when I can get my act together, which is precisely never.
But yay for burrata!
Spinach Burrata Omelet with Avocado Salad
Yield: serves 2
Total Time: 20 minutes
Ingredients:
5 large eggs
2 tablespoons water
pinch salt and pepper
1 tablespoon coconut oil
1 cup baby spinach
4 ounces burrata cheese
3 cups torn butter lettuce
1 tablespoon olive oil
2 teaspoons white balsamic vinegar
1/2 avocado, thinly sliced
Directions:
Place the eggs and water in a bowl and whisk until combined. Whisk in the salt and pepper. You want to really whisk to get some air into those eggs!
Heat a large skillet over low heat. Add the coconut oil. Make sure it melts all over the entire pan. Add the eggs and swirl the pan until the eggs cover the bottom. Let the eggs cook, untouched, for a few minutes until set - I like to tilt the pan so the egg in the center runs around the outside edges and cooks, and sometimes I even lift up the edges so the egg runs underneath. This allows the whole omelet to cook without flipping!
Once the eggs are almost set. Place a handful of spinach on top and then the burrata. I pull the burrata apart so it's melty and delicious over the center, because I'm going to cut this omelet in half when serving. After a minute, fold the omelet in half gently. You can briefly cover it, or just continue to cook until the cheese is melty and the spinach is wilting inside.
I remove the omelet from the heat and let it sit for a minute before slicing it in half.
In a bowl, toss the butter lettuce with a pinch of salt and pepper, long with the olive oil and vinegar. Serve with the avocado sliced on top and alongside the omelet.
Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!
See? This is so much better than a smoothie.
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January 1, 2017
18 Weeks of Menu Planning! 126 Lightened Up Meals for 2017.
Happy New Year!
It’s one of my favorite times because it’s such a FRESH START! Waahoo.
I have 126 of my favorite meals listed below and boy oh boy was it HARD to choose. I probably could have listed over 200 meals easily, but I had to draw the line somewhere. These have a little bit of everything – some vegetarian, some chicken, beef, salmon, salads, soups – even pizzas. I know that everyone has a different idea of what “healthy eating” is, so feel free to change up some of these as needed. Use them as inspiration!
I’ve mentioned before that in our perfect weeks, planning and shopping for three full meals works great for us. This way, we don’t get sick of our “plan,” we always end up with leftovers but not too many leftovers, it allows for a night or two of eating out on the fly, whether it’s both of us or one of us for work, and usually will allow one night of breakfast for dinner, which we looooove.
I want to hear all of your meal planning and prep tips below! I’m going to be a planning fool these first few weeks of the year while I finish shooting my cookbook (which means double the food – oomph) and would love your secrets. My biggest tip is that meal prep can’t take longer than one hour on the weekends – or else I just won’t do it!
1. garlic brown sugar flank steak with chimichurri
2. 30 minute thai chili salmon skewers
3. goat cheese whole roasted chicken
4. bang bang shrimp with napa cabbage slaw
5. 30 minute buffalo chicken soup
6. roasted red pepper quinoa burgers
7. potato wedges with squash and lentils
1. ginger garlic steak tacos with pineapple pico
2. spicy greens and parmesan white bean stew
4. chipotle lime whole roast chicken
5. pan crisp salmon with light dijon cream
6. whole what roasted red pepper pizza
1. 20 minute cajun salmon with salted lime butter
3. spicy lime chicken enchiladas
4. butternut squash lettuce wraps
7. black bean stuffed sweet potatoes with arugula + poached eggs
2. smoky gruyere butternut squash soup with chickpeas
3. 30 minute portobello fried brown rice
5. honey chipotle chicken bowls
6. 30 minute shallot, spinach and goat cheese pasta
7. shaved asparagus + whipped ricotta whole wheat pizza
1. smoky sweet potato + black bean tacos
3. toasted sesame ginger salmon
4. sweet potato cream pasta with crispy kale
5. roasted grape + goat cheese stuffed sweet potatoes
6. braised short rib beef stew
3. oven crisped cheddar chicken fingers
4. minestrone pot pie with whole wheat biscuits
5. 30 minute greek chicken lettuce wraps
6. broiled fontina toasts with poached eggs
1. mushroom melts with mustard aioli
2. honey ginger chicken tostadas
7. pulled pork tacos with chili slaw
1. roasted jalapeño cheddar turkey burgers
3. coconut baked shrimp with pineapple peach salsa
6. skillet chicken with peppers + peanuts
7. caramelized peach caprese salad
3. 30 minutes white bean chicken soup
4. baked falafel with spicy feta dip
5. lightened up beef enchiladas
6. zoodles with cherry tomato sauce
1. butternut squash enchiladas
3. roasted chipotle chicken taco stacks
4. crab cake sliders with pineapple kiwi salsa
7. thai curry pomegranate chicken
2. BBQ salmon crispy chickpea salad
4. pizza supreme on cauliflower crust
5. white bean + chicken enchilada stuffed peppers
6. balsamic brussels sprouts grilled cheese
7. crockpot smoky brisket tacos
1. brussels sprouts breakfast hash
2. grilled blueberry BBQ salmon
4. roasted corn caesar salads with yogurt dressing
5. buffalo style quinoa sliders
6. simple summer chickpea salad
1. salmon with thai curry peanut sauce
2. rosemary chicken, bacon and avocado salad
4. BBQ shrimp and lime avocado toast
5. late summer corn tortilla soup
6. burrata pesto whole wheat pasta
7. kale caesar salad on parmesan pizza crust
1. toasted sesame quinoa with chicken
2. spicy parmesan shrimp skillet
5. marinated flank steak with caprese salsa
6. pineapple cashew fried rice
7. asian turkey burgers with spicy lime mayo
1. ahi poke bowls with pineapple and avocado
2. mushroom chicken noodle soup
3. gruyere, fig jam and arugula breakfast sandwiches
4. grain bowls with maple chipotle sweet potatoes
5. brussels sprouts tacos with caramelized shallot salsa
6. chipotle lime chicken skewers with avocado ranch
7. butternut squash skillet lasagna
1. marinated chickpea panzanella
2. thai coconut curry shrimp noodle bowls
3. grilled chicken artichoke skewers
4. farfalle with marinated feta and arugula
5. chipotle kale and mushroom tacos
6. honey dijon skillet chicken
7. zoodles with chicken feta meatballs
2. spinach red pepper bacon wrapped eggs
3. crockpot mini turkey meatballs
5. crispy shrimp mango spring rolls
6. 20 minute turkey taco nachos
1. smoky white bean chicken chili
2. chili garlic beef stir fry with coconut rice
3. crunchy chicken spring rolls with blood orange sauce
4. cashew chicken chopped salad
5. cheesy double bean quesadillas with avocado ranch
6. shrimp burgers with chipotle cream
7. stuffed peppers with tomato basil cream sauce
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December 31, 2016
2016.
See ya later, 2016! You were…
1. so fun
2. colorful
3. boozy
4. adorable
5. wild
6. happy
7. cheesy
8. sweet
9. magical
10. exciting
11. flavorful
12. dream-fulfilling
13. funny
14. filling
15. bright
16. delicious
17. satisfying
18. bold
19. indulgent
20. fresh
21. full of firsts
22. comforting
23. insane
24. joyful
25. perfect
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December 30, 2016
December Favorites: Lifestyle.
Woohoo! Even though I am so sad that this season is over, my December lifestyle favorites are some of my favorite to talk about because I always have some new faves from my birthday in November and Christmas! This year is no different and here are the things I’m loving right now. I’m currently looking for a new book to read, so leave your suggestions below!
Midnight Sun Sweater. I am allll about these long sweaters right now. I actually just wear them more around the house, but this one is definitely nice enough to wear out running errands and stuff. I’ve wanted this sweater since I saw it in the athleta catalog earlier this fall and was SO excited that my athleta had one (albeit the last one!) in my size. As a note, it runs a little big – I usually wear a medium in tops but bought this in a small and can still wear shirts under it.
The Nourished Planner. If you saw my unboxing of this over my 12 days of Christmas, you know how obsessed I am. I cannot wait to start using this next week. It’s fabulous.
Tory Burch Stud Earrings. One of my friends bought me these for my birthday and I LOVE them! They add just a little bit of interest to regular gold studs and I think they are so pretty.
For TV this month, we are still loving The Affair and This Is Us. Such different shows and both SO good.
Target Cable Knit Bootie Slippers. These are soooo comfy and cute! I usually go through a pair of these each year, and these are for winter 2017!
Bon Appetit’s Buche de Noel. This is the most labor intensive and delicious cake EVER. My cousin and I made it for Christmas Eve and I think it’s a new tradition – not to mention it is so incredibly good.
Sugarfina Bento Box. I LOVE THIS! I’m normally not a sugary candy person, but I bought these as gifts for a few people and have one for new year’s eve. I think they are so super fun!
Luminara Candle and Remote. I’ve never cared for flameless candles, but my mom got me hooked on this candle. And she bought me the remote for my birthday, which is a game changer. I have this in a lantern on my mantle and it looks so pretty in a dark room. Adds the perfect amount of ambient light.
Eggnog lattes from Starbucks, but also homemade eggnog lattes with Califia Farms holidaynog.
Teavana White Chocolate Peppermint Tea. This is a repeat fave but I am still loving this to pieces. It’s out of my comfort zone and tastes so good.
Nordstrom Lingerie Pajamas. I am sooo not a pajama person because I’m always a million degrees and super hot, but these are so light and stretchy and comfy. I’ve never had pajamas like this and absolutely love them. Even if I’m just lounging around.
Williams Sonoma Chocolate Peppermint Wafer Cookies. These are the best non-homemade treat ever if you love mint + chocolate.
2017 Rifle Paper Desk Calendar. I use a big desk calendar to plan out my blog recipes for the month and have been working on this one for the last few weeks. I think it’s so pretty!
[none of this is sponsored, just like to talk about things that I discover and love over the month. i purchased everything myself unless it was a gift from a family member or friend. tell me your faves! there may be a few affiliate links above. love love.]
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Easy Cheddar and Roasted Garlic Cheese Straws.
You can’t expect me to end 2016 on anything other than a seriously cheesy note.
In more ways than one.
Would screaming BUT I LOVE YOU be too much?
I realize that it’s one of the last days of the year, but cheese straws might be my new THING. In fact, I may declare 2017 the year of the cheese straw. And not just any cheese straw.
The puff pastry cheese straw!
And not just any puff pastry cheese straw.
The roasted garlic and sharp cheddar puff pastry cheese straw!
This just keeps getting better.
If you’ve spent any amount of time here, then you know my crazy obsession with puff pastry. I mean, it’s so wonderfully flakey and delicious that I could eat it alone. Like hey, let’s just bake up a sheet of puff pastry and… eat it.
But aside from that, it takes certain dishes up a level. My favorite being pot pie. But also! Quick tarts, homemade pop tarts, hand pies and the like. It’s just soooo good.
To make a cheese straw with just, well… cheese? That isn’t me. So I had to use some buttery, caramely roasted garlic cloves and oh mylanta is the flavor incredible. I could not stop eating these. Max could not stop eating them!
I think my favorite part about them, aside from them being simple, is that while they can be a wonderful addition to a charcuterie plate, they are fantastic on their own. You could serve them with a bowl of olives or some roasted peppers and it would be such an impressive appetizer or snack. Everyone would FREAK!
Perfect way to end the year. Cheese freaks unite.
Easy Cheddar and Roasted Garlic Cheese Straws
Ingredients:
2 heads garlic
1 tablespoon olive oil
2 sheets frozen puff pastry, thawed
12 ounces sharp cheddar cheese, freshly, finely grated
4 ounces parmesan cheese, freshly, finely grated
Directions:
To roast the garlic, preheat the oven to 350 degrees F. Slice off the top portion of the garlic head to reveal the cloves. Lightly rub back and forth to remove the paper and peel any excess paper off. Pour a bit of the oil over each bulb. Wrap the bulbs tightly in foil and place in the oven. Roast for 45 to 60 minutes, until the cloves are caramel and golden in color. You can do this process ahead of time!
Once fairly cooled, squeeze the cloves out into a bowl and mash them with a fork, adding a pinch of salt.
To make the cheese straws, preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Place 1/3 cup of cheese on the surface and place your sheet of pastry down. Cover it with 1/3 cup of cheese and roll it out with a rolling pin, pressing the cheese into the pastry and thinning it out. Rub half of the roasted garlic over top and then add another 1/3 cup of cheese. Fold the pastry in half and add another sprinkle of cheese on top, then roll it out again until it's pretty thin. Slice the pastry into 1-inch strips and twist them, placing them on the baking sheet. Repeat with the other sheet of pastry.
Place the baking sheet with the twists into the freezer and chill for about an hour before baking.
Bake the straws for 15 to 20 minutes, until golden and puffed. Remove from the sheet and serve!
[method from the kitchn]
Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!
Definitely how to make friends.
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December 29, 2016
December Favorites: Beauty.
HI.
How is it (the end of) DECEMBER?!
My December faves don’t consist of a huuuuge list, mostly because I did my November favorites late and I magically didn’t buy any new product (with the exception of the concealer) as I was shopping for others. And even though I wore a lot more makeup this month than I had been since we had the holidays, I did the same thing over and over since it was quick and easy.
Let’s talk about my saddest thing of all December – that the sephora formula x line is being discontinued. WAH!!! Why?! I love that nail polish formula so, so much and especially the erase cuticle cream. The only upside is that I’ve bought a lot of great shades on major sale. Still super sad though.
There is so many great product sets left right now, and if you need a list of my general favorites or all time faves, here are my gift guide suggestions as well as my VIB must have list! One thing I’m still using every single day, even when I barely wear any makeup, is the Hourglass Ambient Lighting Edit Palette. Obsessed. And I just bought FOUR It’s a 10 sprays for my hair on amazon because I”m a psycho.
On to this month!
Anastasia Modern Renaissance Palette. I’ve been waiting to talk about this since the VIB sale, and oh my gosh I LOVE this. I have used it nonstop in December – I don’t even think I’ve used any other eye shadow. The colors are so gorgeous and the formula is so smooth. I don’t love the super warm and orangey shades, but everything else is perfect.
Tarte Shape Tape Concealer. I bit the bullet and bought this at ulta because I’ve heard so many amazing things. This is a REALLY great concealer. The applicator is huge and amazing. It reminds me of the MAC prolongwear concealer that I’ve worn for years, but usually skip in the winter because it’s so dry. This is like that, but not drying. And my undereyes are SOOO dry. Super loving this.
Kat Von D Studded Kiss lipstick in Underage Red. I’ve had this for most of the year, but it’s been my go-to holiday red. It is very matte and it can be sliiiightly drying, but what I adore is the staying power and how it seriously stains your lips. Perfect for long nights and parties.
First Aid Beauty Ultra Repair Cream. This has been a go-to for years, but guess what I’ve been using it on this month? My hands! I’ve found no better hand cream than this. I actually hate hand cream but my hands are a freaking trainwreck this season. I do prefer the tube for my kitchen, but I have the large jar upstairs because both Eddie and I use this on our face.
Fresh Sugar Advanced Lip Therapy. Another winter must have that I talk about everrrry year. It saves my lips like nothing else.
Charlotte Tilbury Eyeshadow Pencil in Amethyst. I bought this back in the summer and wasn’t impressed, because I didn’t like how it looked on my entire lid. However! This month I’ve been using it as a liner and it’s fantastic. So smooth and creamy, and my purple loving self freaks out over it.
MAC Liptensity Lipstick in Eros. I can’t stop loving these. They are so smooth and creamy! They don’t stain like the lips like the Kat Von D does above, but they have the prettiest shades.
Elizabeth and James Nirvana Bourbon. I KNOW. I’m such a broken record. This is the longest I’ve worn a perfume in ages! I love this scent so much. I’m trying to figure out if I want to carry it regularly into 2017 (like everyday wear) or use something new and keep this scent as 2016’s memory! I’m such a nostalgia scent freak.
I’d love to hear your favorite product of 2016 – as well as what you’re looking forward to in 2017! And what you got for Christmas?! The perfume above is probably my favorite product of 2016… as well as the cover FX highlighting drops!
{as usual, none of this is sponsored and all of these products were purchased by me. i am not affiliated with any of the companies above, nor do i accept free products. just love to talk about what i like, makeup junkie to makeup junkie. there are a few amazon affiliate links above. thank you for being here!}
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Blackberry Champagne Punch.
I present to you… the most perfect way to end the year!
Oh it’s been a YEAR. Fastest year of my life for sure – will I ever not say that again? It just speeds up as you age, correct? It’s the worst even when the best things are happening. It’s absolutely insane to me that I stumble upon pictures from last January and feel like they were taken five minutes ago. How is that even possible?
Pass the punch please.
ALSO!
I can’t believe that this is week 52 of thirsty Thursday, that I’ve throw 52 different drinks your way over the course of 2016. What started as a little challenge and experiment to myself continued the entire year. As of right now, I’m planning on carrying it through 2017, but we shall see. I mean, just how many more cocktails can we even make?
I’m guessing a bunch.
This punch is a quick and easy throw-together treat that you can have on New Year’s Eve, even if there are just a few of you.
The frozen blackberries continue to enhance the flavor as the melt into the champagne and it’s so incredibly delicious! I wanted a little color and grapefruit flavor there too, so in went some slices. Could I BE any more excited that it’s finally grapefruit season? It’s the most delish season.
Now if only we could share the bowl together! Internet besties for life.
Blackberry Champagne Punch
Yield: serves 4 appropriately, 2 obnoxiously, and is easily multiplied
Ingredients:
1 (750mL) bottle of chilled champagne, as dry or sweet as you'd like it
6 ounces Grand Marnier liqueur
6 ounces club soda
2 ounces brandy
10 ounces frozen blackberries
1 grapefruit, thinly sliced
crushed ice for serving
Directions:
Combine all ingredients together and stir gently. You can make this an hour or so ahead, but it's great when made right away too! Serve in chilled champagne glasses garnished with blackberries and grapefruit wedges.
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p.s. come back tomorrow for one more 2016 snack!
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