Summer style is all about sexy and
undone, but achieving the perfect "just-off-the-beach" look
shouldn't mean exposing your hair to the damaging effects of the sun,
saltwater, and chlorine. Frédéric Fekkai brings you a collection of
summer hair basics for $23 at Sephora.
Marine Summer Hair Zero-Humidity Frizz
Control: Conquer frizz all day with this weightless, alcohol-free
Marine Summer Hair Beach Waves: Sexy
on or off the beach. Create a tousled, "beachy" look with
this heat-activated UV shield and styling mist.
Marine Summer Hair Clean Detox
Shampoo: A gentle daily purifying shampoo
Marine Summer Hair Beachcomber Leave-In
Conditioner: A bi-phase, daily, leave-in conditioner.
Source: In Style
This unique enclosed light fixture is
pierced by artfully placed openings to shed light in a play of
pattern. Made of iron with golden highlights. 27.5"Dia. x
41.5"T. Uses six 60-watt bulbs. (Original price:$1,400.00; now $979.90
at Horchow). Note there is a $150 delivery and
processing fee associated with this lighting fixture.
Ice Cream in a Dish Charm: Give in to the indulgent decadence of this delish treat by Juicy Couture®! This charm is gold-plated with enamel and crystal inlays and a lobster clasp. It is 3/4" wide and 1" long ($48 at Zappos Couture)
Juicy Couture Soft Serve Ice Cream Cone Charm: "I scream, you scream, we all scream for...soft serve ice cream!" You'll look utterly delicious with this Juicy Couture® charm. This charm is gold-tone with enamel "soft serve" top and crystals and a lobster clasp. It is 1/2" wide and 1 1/2" long ($42 at Zappos Couture)
The charms clip on to Juicy Couture's starter bracelets or necklaces.
Today is National Crème Brûlée Day.
Crème brûlée (French for "burnt cream"), burnt cream,
crema catalana, or Trinity cream is a dessert consisting of a rich
custard base topped with a layer of hard caramel, created by
caramelizing sugar under a broiler, with a butane torch or other
intense heat source, or by pouring sugar on top of the custard. It is
usually served cold in individual ramekins. The custard base is
normally flavoured with just vanilla, but it can be enhanced with
chocolate, a liqueur, fruit, etc. Sometimes the hardened sugar on top
will be caramelized, by igniting a thin layer of liqueur sprinkled
over the top.
Crème brûlée is undoubtedly one of the
most frequently ordered restaurant desserts today. The exact origins
of this dish are unknown and very much in contention, with the
English, Spanish, and French all staking claim. The earliest known
reference to the dessert is in François Massialot's 1691 cookbook.
In the early eighteenth century, the
dessert was called "burnt cream" in English. In Britain, a
version of crème brûlée (known locally as 'Trinity Cream' or
'Cambridge burnt cream') was introduced at Trinity College, Cambridge
in 1879 with the college arms "impressed on top of the cream
with a branding iron", although some cookbooks claim much
earlier British origins for the dessert.
Crema catalana (Catalan 'Catalan
cream') or Crema de Sant Josep, is Catalan version of Crème brûlée.
It is usually served on Saint Joseph's Day (March 19). The custard is
flavoured with lemon or orange zest and cinnamon. The set custard is
chilled and immediately before service, sugar is sprinkled over the
top and caramelized with a specially-made iron or blow torch,
resulting in a hot, crunchy caramelized top contrasting with the
cool, soft custard. Catalans claim that their crema catalana is the
predecessor of France's crème brûlée, though many regions lay
claim to the origin of the dessert. The chief difference between the
two is that crema catalana is not baked in bain-marie as crème
Continue reading "Crème brûlée is a straighforward, unpretentious creation that is simple, comforting and sure to impress your guests" »