September 23, 2016

Ready, Set, Weekend with Simply Beautiful Eating

I know this is news that you don’t want to hear, but yes folks, summer is almost over! WAAAAAAAAAAAA!

Only a couple more days until the next season begins, leaves turn from a green to a variety of vibrant fall colours and then drop to the ground. Why is it that my favourite season seems to fly by so quickly? WHY!!!

I’m truly a summer kinda gal and love using all the fresh provisions from our garden (which by the way, I have nothing to do with when it comes to planting, growing and tending).

This year we had a tenant take up space in the garden. A tiny bunny who I aptly named Alice. You may have followed Alice’s adventures on my snapchat and fell in love with her like I did. Steve didn’t care for her too much but I have caught him talking to her in this very high sweet voice on occasion. I wish you could have witnessed that, so heartwarming to hear him bond with Miss Alice Hippityhop.

Now listen. Although Alice looked innocent and cute, she completely had no shame and moved in the second she saw Steve planting the first seeds in the garden. His intent, as it is every year, was to grow a variety of beautiful tomatoes, summer squash, herbs and other vegetables.

It made no difference to Alice that we set up a high energy sprinkler system that works on a sensor. The second something passes by it shoots water out to supposedly deter the culprit from remaining in the garden area.

Well, guess what? Nine times out of ten, it was ME who got soaked by that stupid contraption, while Alice sat there snuggled amongst half eaten squash and tomatoes…… laughing. Ya that’s right. After all, this was her garden now.

So as we near the end of this beautiful season, the remnants of our crops were few and far between (BECAUSE OF ALICE). I gathered as much as I could before Alice had a chance to consume her three square meals a day.

I decided to make this late summer flatbread before it was too late. It’s a compilation of  berries, blue grapes, tomatoes, edamame, basil, corn all topped with combo of fresh ricotta and bocconcini cheese.

Total yum factor = 10+.

Welcome to the family Alice!

Late Summer Flatbread

-1 large flatbread
-¼ cup edamame pesto – recipe below
-½ cup sliced bocconcini cheese balls
-¼ cup fresh ricotta cheese
-¼ cup fresh grilled corn salad (mix corn with 1 tbls dried cranberries 1 tsp avocado oil & a sprinkle of salt & pepper)
-¼ cup each sliced yellow zucchini & baby eggplant, steamed
-¼ cup sliced peaches
-¼ cup fresh raspberries
-¼ cup seedless blue grapes
-¼ cup yellow cherry tomatoes
-fresh basil for garnish

1) Preheat oven to 400F.
2) Place one flatbread on a baking sheet lined with parchment paper.
3) Spread with edamame pesto and top with all remaining ingredients.
4) Bake for 15 minutes or until nice and bubbly. Garnish with fresh basil and serve warm.

Edamame Pesto

-1 bag frozen edamame (about 3½ cups)
-1 cup chopped fresh basil
-1 teaspoon grated lemon zest
-2 tablespoons freshly squeezed lemon juice
-1 small garlic clove, finely minced
-1/2 cup pine nuts, walnuts or almonds
-½ teaspoon salt
-¼ teaspoon pepper
-¼ cup avocado oil (or extra virgin olive oil)
-¼ cup water or vegetable broth

1) Bring a large pot of water to a boil. Add edamame and cook until slightly tender (about 3 minutes).
2) Drain and let cool to room temperature.
3) In food processor, pulse together edamame, basil, lemon zest, lemon juice, garlic, nuts, salt and pepper until roughly chopped. Drizzle in oil and ¼ cup water or vegetable broth; pulse until you get a thick paste.
4) Makes about 2 cups. Can be stored in fridge for up to a week.

xx, Debi
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September 22, 2016

Five Must-Have Beauty Products for Touch-Ups

Hey guys, I’m back again for round 3 of Beauty with Brittany Lo! I was talking to a reader recently in the Hamptons who was frustrated about her makeup melting away minutes after the party had started. Us ladies spend SO much time and effort getting done up for weddings and special events but often times we look back at pictures and cringe at the state of our makeup post cocktail hour. However, do not fret! I have shared my list of must have products to pack into your clutch before attending any event. This army of beauty products will help hold your look from beginning to end so all you have to worry about is enjoying yourself on the dance floor!

1) Translucent Finishing Powder


A translucent powder like Makeup Forever’s HD Microfinish Powder should be your newest best friend. The powder applies invisibly and the silica microspheres absorb oils and sweat from your face without smudging your makeup. This lightweight, silky smooth powder is also available in miniature sizes at Sephora that are perfect to fit into your clutch!

2. Oil Blotting Sheets


Blotting sheets provide a discrete way to touch up while seating down for dinner or in a crowded space. The trick is the blot on your T-zone or where you tend to get most shiny until you have a chance to go to the bathroom and apply the translucent finishing powder. I personally love Boscia’s blotting sheets because they are made of linen that seem to absorb more than other brands and has a soothing element with the green tea extract.

3) Lipstick


This seems like a no brainer but I cannot tell you how many times I have forgotten my lipstick at home. If you are getting your makeup done professionally, ask them to use your lipstick so you can easily do touch ups throughout the night.

4) Concealer


Think of a concealer as a magic eraser. If you notice that your eye liner has fallen or your lipstick has smeared around your lips, simply take a creamy concealer like bareMineral’s Correcting Concealer and gently apply with your fingertips. This will help brighten up your face and keep it looking fresh.

5) Bobby Pins


Once you hit the dance floor, your hair is most likely going to get a little messy and that’s okay! Isn’t the purpose of attending an event (well at least most) to have fun? My advice is to not try so hard to keep the original look perfect but rather pin back a few pieces of hair that start looking disheveled. The hairs out of your face will allow you to remain put together all night long! I hope you remember these 5 products when attending your next event or party and let me know how everything holds up!

What are some of your favorite go-to products? Let me know if the comments below.  Also, if you have any questions, feel free to ask!

See you next time!

Xo, B.Lo

xx, Abby
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September 21, 2016

Chef Luke makes a comeback


Now that the summer is over and we’re in the swing of school and after school activities, it is time to get that spatula back in Luke’s hands. This time around…we’ve got a special guest star behind the mixing bowl with Luke…Kathleen!


Every week Luke and Kathleen will be plotting a new recipe to try and we will be showing their adventures in cooking live on Snapchat every Tuesday at 4:30pm.


This week they decided to make a pie. Luke loves mango…so that was his fruit of choice but note you can make this recipe with any fruit. There are so many seasonally delish fruits at the farm stands right now…raspberries, blueberries, peach, apple…YUM!


When working with kids it’s important to keep a few things in mind…

1.)  It’s going to be a mess.


2.) They are going to get impatient…as are you. Just try to have fun and enjoy the process. Let your child taste and try the ingredients, smell, talk about textures…


3.) Doesn’t need to be perfect. Luke and Kathleen encountered some issues with the prepared pie dough…but that was OK! They came up with a creative solution to avoid waste and in the end though it was not a Pinterest looking pie it was so yummy and Luke had a blast making it.


Chef Luke and Kathleen didn’t waste any time. They got right down to business with that pie shell, making the filling and getting that pie into the oven.




Kathleen prepped all the ingredients and pre-measured everything out before Luke got started so they could move along quickly which is key.



Luke loves to try new things, ask questions and be involved. When making this pie he was most interested in the smell, taste and appearance of the lemon and lime zest.



With the pie shell that cracked and tore apart, Kathleen and Luke cut it into strips to create a lattice type pie shell.


Of course Kathleen was super impressed by Luke’s egg cracking skills.




To top the pie after it came out of the oven, Chef Luke and Kathleen made homemade whip cream.





Kathleen thought it would be fun to try the Pinterest mason jar version of whip cream where you chill a mason jar in the freezer before using and then add your whip cream base in there and SHAKE SHAKE SHAKE! Good trick if you’re looking for a work out….



Chef Luke and Kathleen’s Mango Pie Recipe was adapted from the Wok of Life.

xx, Seri
Party conversation
  1. Marissa

    I think that kids in the kitchen is the best activity ever. They learn Math skills, problem solving, teamwork, creativity and so much more!!

  2. Adult Party Themes Decorations

    Anything with kids is fun but you just need to be extra careful with them.

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September 20, 2016

Raspberry Limoncello Prosecco


This weeks cocktail was made for me over the summer by my best friend in the world.  You see, Sarah studied abroad in Italy, and during her time there was introduced to the wonders of limoncello.


Over the summer, we were having at her parents lake house in Maine, and Sar whipped up a delicious cocktail that combined limoncello, prossecco and fresh raspberries.  It was beyond delicious. Recently, Sarah moved to Denver, and I have been missing her hardcore, so I decided to make some of these in her honor and share with you guys!


Here’s what you’ll need:
-1 bottle of limoncello liqueur
-1 bottle of prosecco
-fresh raspberries
-fresh lemons for garnish
-fresh mint


Here’s what to do:

1) Combine 1 cup limoncello with 3 cups of prosecco in a pitcher.
2) Add 1 cup of raspberries and a few sprigs of fresh mint. Stir lightly to combine.
3) Pour into each glass, and garnish with more raspberries, mint and a lemon wedge. Sip, and enjoy!



Thats all for now… See ya next week!

xx, Abby
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September 19, 2016

Disposable Cutlery Party Tips

You know when you’re hosting a casual dinner, lunch or any event for kids, it’s OK to use disposable cutlery. Here are a couple of ways that you can set up the cutlery on your table:

1.)  Roll it up:  We love to roll our cutlery with a napkin and tie it in a pretty bow. We stand it up in a basket or small crate and place it next to the plates on the buffet food table.



2.)  Set the table with a fork, spoon and/or knife or a rolled cutlery ready to unravel!



Remember during your easy clean up that the plastic cutlery is recyclable and the bamboo cutlery is biodegradable.


xx, Seri
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