After the panel, I hung around to chat with the attendees (just realized it looks like I’m signing an autograph…oh god no, just writing down my phone number), including Jen from one of my absolute favorite sites, DailyCandy (above).
Special thanks to Gaja for my new favorite cookbook - you’re the best!
t last night’s Women in Social Media Panel, with (from left) organizer Neha, Casey of CaseyCulture, Meghan of ChickRx, and Alexa of Paperless Post.
At last night’s Women in Social Media Panel, with (from left) organizer Neha, Casey of CaseyCulture, Meghan of ChickRx, and Alexa of Paperless Post.
Yesterday, I was invited to a Marshalls/TJ Maxx event to check out some new spring fashions. OK, I know I write about them a lot, but oh my god, do I love these stores. When I first started at NonSociety, I attended a Marshalls/TJ Maxx event hosted by Robert Verdi at which I was given a gift card to each store. I’d never been before, because I thought it was sort of like Strawberry…not realizing that they have incredible deals on designer clothing just like you’d find at an upscale department store (and when I say incredible, I mean that I found my mom a black sequined top worth nearly $400 for $39.99). But I figured I’d give the places a shot, being as I am not one to waste perfectly good gift cards.
I am now a total convert. (I kinda prefer TJ Maxx over Marshalls, but I think that’s because the Marshalls I’ve been to - the one on West 125th Street - isn’t the prettiest, and the new TJ Maxx store on 100th and Columbus is spectacular).
Above, I’m checking out some gorgeous flats that I very much want to be wearing this spring.
Gap sweatshirt (yeahh…I bought another one), Item necklace, Kooba bag.
Some of my favorite finds at the Marshalls/TJ Maxx event I attended yesterday. (Francesca came along with me, and I practically had to pry that black-and-white bag from her fingers.)
Remember my holiday fashion video?? I’ll be doing another one - this time on spring fashion - shortly. That dress? Will be MINE.
I’ve tried Jessica Simpson human-hair clip-ins, which are way too expensive (about $500) for how they look, and wore ones that my hairdresser, Karmela, made for my wedding updo. I don’t wear them any more because I’m kind of digging shorter hair these days, but am nevertheless extremely jealous that Julia is getting these Platinum Seamless things.
And yes, I too have done the “rip-‘em-out-in-the-bathroom” trick…on my second date with Kendrick, when I went to Spaceland (in LA) to watch him play (yup…he tried to run his fingers through my hair, necessitating a quick trip to the ladies’).
So! Since I’ll be trying the Platinum Seamless on Friday, I thought it was about time I discussed the other types of “Hair Plus,” as I call it (that’s a lie, I’ve never called it that), two of which I’ve actually tried. The third, a weave, I’ve never attempted, so I can’t speak to it, but if anyone has personal experience, send me a note & I’ll publish it!
Leaving soon to go speak on the Women In Social Media Panel (part of Social Media Week) and…let’s just say I hear ya, Casey.
Luck, please!
The last cheese (my personal favorite BY FAR): A Rogue Creamery Blue from Oregon served with Brown Sugar Fudge.
Brown Sugar Fudge
14 oz. Brown Sugar
6 oz. Butter
5 Fl. oz. Evaporated Milk
1 3/4 c Confectioners Sugar
1 t Vanilla ExtractCook brown sugar, butter and milk in a pot over medium heat until the mixture reaches 240 degrees on a candy thermometer. Transfer mixture to a KitchenAid mixer with a paddle attachment. Add confectioners sugar and vanilla, and paddle until the mixture becomes light in color and achieves the consistency of peanut butter. Transfer mixture to mold and spread evenly; allow to set.
The second cheese: Gorwydd Caerphilly (a Raw Cow’s Milk Cheese from Wales), served with Roasted Mushrooms.
Roasted Mushrooms
8 Shiitake Mushrooms
8 Crimini Mushrooms
2 Bunches Oyster Mushrooms
3 Sprigs of Thyme
2 T Olive Oil
Salt and PepperSlice mushrooms and toss with salt, pepper, and olive oil. Place on a baking sheet and roast in a 400 degree oven until golden brown.
The first cheese I sampled during the BetterTV shoot at Casellula on Friday: Pavé Sauvage (a Pasteurized Cow’s Milk Cheese from Perigord, France) served with Red Wine Cherries.
Red Wine Cherries
8 oz (1/2 pound) Dried Cherries
1 1/2 c Sugar
1 Bottle Red Wine
1 Vanilla Bean, scrapedCombine all ingredients in pot and cook over medium heat until you achieve a syrupy consistency.
