Friday, November 19, 2010
In her second time as co-host of the Country Music Association Awards, country darling Carrie Underwood rocked eight different outfits that night during her appearances on stage.
As always, her hair was gorgeous!
Thursday, November 11, 2010
A lot of our clients are going darker this season.
We avoid a one dimensional look by adding darker shades into the existing color. This is a fabulous look that is subtle and not shocking.
Eye brow length bangs and super shiny hair are very hot this fall.
The new Kérastase Elixir Ultime is incredible for achieving that super soft and healthy shine.
Kérastase Elixir Ultime key benefits and uses:
- Brings shine, nourishment and deep conditioning to the hair while smoothing the hair fiber, resulting in incredible shine.
- The multi-use elixir also helps restore strength to the hair and protects it from external aggressors.
- As a pre-wash treatment: A luxurious pre-wash to prepare hair.
- Pre-blow-dry: Apply a couple of drops to mid-lengths and ends to nourish, protect and maximize shine.
- As a finishing product: Perfects the hair and reduces flyways.
- Re-touch: Excellent for dry and demanding hair that needs added control and nourishment during the day.
- Intensive conditioning: A leave-in conditioner for deep nourishment.
Wednesday, November 10, 2010
Michelle Williams, stylist at Von Anthony Salon shares a family favorite recipe.
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans French style green beans, drained
2 cups shredded cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted
Preheat oven to 350 degrees
Melt 2 tablespoons butter in a large skillet over medium heat, stir in flour until smooth, and cook for one minute. Stir in salt, sugar, onion and sour cream. Add in green beans, and stir to coat.
Transfer mixture into a 2 1/2 quart casserole dish. Spreed cheddar cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
Bake for 30 minutes in the preheated oven, or until the top is golden and the cheese is bubbly. Yummy!!
Leigh Vest at Von Anthony Salon shares a family favorite recipe:
1 cup chopped walnuts
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2/3 cup flaked coconut
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
2. Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes, or until lightly browned. Set aside to cool.
3. In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.
4. Bake for 1 hour and 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.
Angela Fayard at Von Anthony Salon shares this about her Thanksgiving meal:
"My Dad is such a Awesome Cook who is assisted by my Mom! He has kept family recipes alive from past generations. For Thanksgiving we are blessed with: Chicken and Oyster Gumbo made with a dark rue, Turkey, a Broccoli rice casserole and my favorite – a Baked Sweet Potato and Apples dish topped with melted marshmallows."
Angela shares this family favorite recipe:
Dessert: Layer Cake
Two options for the iced layers – Cherry Pecan or Cherry Coconut
Start with yellow cake mix - use 2, 8” pans follow box directions
Cut each cake in half, this will give you 4 layers.
2 cups sugar
1 cup milk
2 cups chopped pecans
2 cups shredded coconut
20 large marshmallow
12 chopped maraschino cherries
1 tsp Vanilla
Heat sugar and milk in sauce pan over medium heat until it forms a soft ball (you will stir consistently during this process)
test for completion by drizzling the sugar milk mixture into a glass of room temp water, you want it to form a ball not a puddle on the floor of the glass.
Remove from heat and add marshmallows, stirring until melted.
Stir in vanilla, pecans or coconut and cherries
Time to ice the cake: work quickly the icing will set fast.
Spread the icing over each layer stacking as you go.
Ice the top, I suggest not icing the sides this is a very rich desert.
Let cake rest at least an hour before serving. Serve as thin slices VERY RICH!
Angela Lyman, Massage Therapist at Von Anthony Salon shares one of her family favorite recipes!
My Dads Dressing
5 boiled eggs
1 bunch chopped green onions
1 large pan cornbread
Broil the hen (season) & de-bone, mix onions, eggs & cornbread. Use broth from the hen. Pour into a 9x13 dish bake 350 degrees for 30 min. until brown.
Place 3 or 4 sliced chicken on top of the dressing.