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The Rope Braid

This is a ridiculously simple hairstyle to pull together and the end result is a simple yet cool look for your summer days and nights. Here's a few pictures for inspiration and instructions from Lauren Conrad's Beauty.

Fendi Fall/Winter 2012

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Step 1: Pull your hair back into a ponytail and secure it with an elastic.*

Step 2: Divide your hair into two sections.

Step 3: Twist each section. The key is to twist both sections in the same direction.

Step 4: Wrap the two section around each other, in the opposite direction you twisted.  (So, if you twisted each strand to the right, wrap around each other to the left.) You will probably have to keep twisting as you wok your way down each section, twisting as you wrap.

Step 5: Secure the end with an elastic.

*I usually skip this step but it can make it a little easier to twist the sections.

Enjoy!

Safari Style

July 15th, 2013

Top: American Eagle      Shorts: Express      Shoes: American Eagle

Almond-Crusted Scallops

This is the perfect dish for a summer night. It's light and filling but still rich and creamy. I paired it with a salad topped with fresh veggies and Italian dressing. 

Almond-Crusted Scallops 

Serves 2-3
Preheat oven to: 375

Ingredients:

• 5 tablespoons butter
• 1/2 cup dry white wine
• 1/4 cup heavy whipping cream
• 1 teaspoon fresh thyme
• pinch of salt
• pinch of ground black pepper
• dash of ground nutmeg
• 1 pound sea or bay scallops, drained
• 1/4 cup panko breadcrumbs
• 1/4 cup finely chopped almonds
• Hot cooked pasta
  

Directions:

1. Melt 4 tablespoons butter over medium heat in a cast-iron or ovenproof skillet. Stir in wine, cream, thyme, salt, pepper and nutmeg.
2. Add scallops, turning to coat. Remove from heat.
3. Melt remaining 1 tablespoon butter in a small bowl in the microwave, and stir in panko and nuts. 
4. Sprinkle mixture over scallops and bake at 375 degrees for 10 to 12 minutes or until bubbly and golden brown.
5. Serve with hot cooked pasta and garnish with extra thyme and whole almonds.