GIFT HER SOME ‘ME’ TIME

With Thanksgiving a day away it’s time to pamper the special people in your life. I am putting together a few gift ideas to show them how grateful you are for them.

I’ve curated a collection of items that can be gifted to any gal in your life. Speaking for a lot of ladies, a couple minutes to pamper myself goes a long way. These items help make daily rituals just a bit more luxurious. Gift her some ‘me’ time.

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I’ve recently discovered the amazing products Beauty Counter has to offer. Through Instagram I connected with Sherry of OC Holistic Beauty. I’ve since fallen in love with their products and their message of using natural ingredients. Three of my favorite products are the Charcoal Mask, Balancing Oil, and Cleansing Balm. Incorporating these items into my weekly beauty ritual has been easy and amazing. Along with the Beauty Counter products I’ve been using a safer deodorant, straying from toxins. Thanks to my sister for introducing me to Schmidt’s Lavender Deodorant. These products have had such a wonderful impact on my life and I know any lady would love to give them a try.

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I threw in a few of my tried and true favorites, Mistral Soaps are hands down the best smelling, most luxurious soaps. I stock up at Anthropologie every year. Along with Smith’s Minted Rose Lip Balm, a few sweet Rosé gummies from Sugarfina and a Anthropologie magazine. Treating myself to an evening with a bath, charcoal mask, and these goodies is heavenly.

Stay tuned as I have a Small Business Saturday special coming later this week and more gift ideas coming next week.

Happy Thanksgiving!

If you’re interested in learning more about Beauty Counter products, I highly recommend reaching out to Sherry, she’s wonderful!

SIMPLE THANKSGIVING TABLE WITH FRUIT

This Holiday season has already been quite a whirlwind, from Birthdays to an upcoming move, we have been busy. But that’s quickly becoming the norm as all three kids have their own school schedules and activities. So when my mom and I sat down last week realizing we are hosting a party of twenty something at my house for Thanksgiving, it was time to buckle down. We put together the dishes we would make and guests would bring and made our shopping list. Vowing that we would keep this year’s celebration easy.

I wanted to put together a table design that would use items I already have along with something minimalist for decoration. We are pairing down our home goods so I was hoping to avoid purchasing decor that we would need to store. While shopping at our local Gelson’s Market for supplies I found these beautiful Satsuma Tangerines with their stems on. I used those as my base to build upon. With a plain white tablecloth, I set out our dinner plates and created a simple fruit centerpiece down the middle of the table.

SIMPLE THANKSGIVING TABLE WITH FRUIT | EMILY ALDER

Using a variation of Large Gala Apples, Satsuma Tangerines, and Cutie Clementine, I twisted the fruit around a few candles and called it a day. I love that this is something you can build up, adding florals, greens, or candles, or stand alone as is. Put out a stack of brown paper bags and your guests can take them home as party favors.

SIMPLE THANKSGIVING TABLE WITH FRUIT | EMILY ALDER

SIMPLE THANKSGIVING TABLE WITH FRUIT | EMILY ALDER

SIMPLE THANKSGIVING TABLE WITH FRUIT | EMILY ALDER

SIMPLE THANKSGIVING TABLE WITH FRUIT | EMILY ALDER

For the plates I folded our napkins up and over the salad plates, resting them on our larger dinner plates. Topped with a knife, fork, and piece of silver dollar eucalyptus as a place setting.

SIMPLE THANKSGIVING TABLE WITH FRUIT | EMILY ALDER

SIMPLE THANKSGIVING TABLE WITH FRUIT | EMILY ALDER

SIMPLE THANKSGIVING TABLE WITH FRUIT | EMILY ALDER

And there you have it, a no fuss table centerpiece found in the produce aisle at your local market. Now I’m off to start brining the turkey. Follow along on my Instagram for more on our Thanksgiving. Hope your week is filled with family, love, and wonderful memories.

 

PLATES | NAPKINS | CANDLES | SALT DISH (SIMILAR) | WATER GLASSES | WINE GLASSES | PRODUCE | TABLECLOTH | CHAIRS | WATER CARAFE (SIMILAR)

PAPPARDELLE WITH BEEF RAGU

Pappardelle Beef Ragu | EMILY ALDER

Is there anything better than slowly cooking a delicious stew or soup in a dutch oven. The smell of vegetables, meat, and wine simmering fills wrapping your home in a cozy blanket. With fall arriving and the temperatures dropping in the evenings I am giddy as I break out my heartier recipes.

Scrolling through Instagram I stumbled upon a delicious looking bowl of Ragu via The Modern Proper. Check it out, seriously, is your mouth watering? Mine is. So an evening making Ragu went straight to the top of my to do list.

Pappardelle with Beef Ragu | EMILY ALDER

Pappardelle with Beef Ragu | EMILY ALDER

Pappardelle with Beef Ragu | EMILY ALDER

Pappardelle Beef Ragu | EMILY ALDER

Adapted from Jamie Oliver’s Pappardelle with Beef Ragu

INGREDIENTS

1 ¾ boneless beef chuck roast, cut into 2-inch pieces
Sea salt and freshly ground black pepper
1 dash red pepper flakes
1 tablespoon extra virgin olive oil
3 sprigs fresh rosemary, plus more for garnish
4 sprigs fresh thyme
1 half of a yellow onion, diced
4 garlic cloves, finely diced
3 carrots, peeled and roughly chopped
1 celery stalk, roughly chopped
2 1/2 cups Chianti
2 cups finely chopped mini heirloom tomatoes
1 tablespoon organic tomato paste
1 pound pappardelle
3 tablespoons butter
½ cup freshly grated Parmigano-Reggiano

PREPARATION

Season beef with salt and pepper to taste. Place an oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and thyme sprigs, pepper flakes, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.

Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, stir in tomato paste. Reduce heat to low and simmer, covered, on the stove over low heat, for 3 to 3 1/2 hours.

Place a large pot of lightly salted water over high heat to bring to a boil. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.

Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.

To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of rosemary, and a spoonful of cheese.

Pappardelle with Beef Ragu | EMILY ALDER

Pappardelle with Beef Ragu | EMILY ALDER

Served on Portuguese Ombré Pasta Dishes