- Can you read people’s emotions?
- A great way to recycle empty Diptyque (or any) candles.
- Make your life saner with these crazy, yet effective, ideas. On a side note, how awesome is this bathroom? sigh.
- This speech may change the way you think about adulthood.
- See what was real and what was complete fabrication in Baz Luhrmann’s “The Great Gatsby.” (The song in the video is “Young and Beautiful” by Lana Del Rey)
I love bold and bright colors for their ability to lift my mood instantly. Though I favor almost all colors of the rainbow (though not all at once!) in my wardrobe, I wear neutrals when I want to feel a sense of calm. Plus, you can’t (unless you try very hard) really mess up mixing neutral colors. Cheers!
(Images Via 1)
As the weather cools down (yes, even in the always sunny San Diego), I crave masala chai even more than usual. Masala is a generic term for “a spice mixture” while chai is a generic term for “tea.” Nothing against Starbucks, but homemade masala chai beats their version any old day. In my childhood home (as I’m sure in most Indian homes), chai is offered as a way to welcome guests. Nowadays, a steaming pot of masala chai is a daily ritual. No guests required (though welcome!).
INGREDIENTS: serves 4
- 2 1/2 cups water
- 1 tsp. grated ginger
- 1/8 tsp. freshly ground black peppercorns
- 4 whole cloves
- 1 tbsp. fennel seeds
- 6 cardamom pods, opened
- 2 1/2 cups whole milk
- 2 tbsp. sugar (or according to taste)
- 2 tbsp. loose black tea
- In a medium saucepan, add the water, ginger, peppercorns, cloves, fennel seeds, and cardamom pods, and bring the mixture to a boil. Once it has come to a boil, reduce the heat to medium and let the mixture stew for 5-7 min.
- Add the milk and sugar to the mixture and keep it on medium heat. Once the mixture starting bubbling, add the loose tea and let it steep on the medium heat for 3-4 min (or a little longer if you want a stronger brew).
- Remove the pan from the heat. Strain the mixture into tea cups. Enjoy!
(Images via 1)
Brownies are a classic in the food world the way a little black dress is in the fashion world. Most people enjoy eating it and have a memory (even if it’s a vague one) connected to. This recipe makes rich cocoa brownies without the fuss of add-ons (nuts, etc). Hope you enjoy! Cheers!
- Nonstick vegetable oil spray
- 1/2 cup (1 stick) unsalted butter, cut into 1 inch pieces
- 1 1/4 cups sugar
- 3/4 cup Scharffen Berger natural unsweetened cocoa powder
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 2 large eggs
- 1/3 cup all-purpose flour
Preheat oven to 325°. Line an 8x8x2 inches glass baking dish with foil, pressing firmly into pan and leaving a 2 inches overhang. Coat foil with nonstick spray; set baking dish aside.
Melt butter in a small sauce-pan over medium heat. Let cool slightly. Whisk sugar, cocoa, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix). Scrape batter into prepared pan; smooth top.
Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.
Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into 16 squares.
(Image and recipe via 1)
I love window shopping, especially because it’s so much easier on my wallet. Plus, when I actually need something, I know where to go. Here are a few of my current favorites from my ‘virtual window shopping.’ Cheers!