Tadashi Shoji Fall/Winter 2018

Tadashi Shoji debuted his Fall 2018 ready-to-wear collection at New York Fashion Week on Thursday, and it was full of classically bold moments.

The 37-look collection featured 35 dresses of varying lengths and silhouettes, textures and colors, with the predominant theme being the celebration of all women’s freedom to dress how they please. In Tadashi’s world, there’s something for every woman.

Jewel tones dominated the show, with deep blues, greens and pinks catching the eyes of the smartphone-wielding crowd at Spring Studios. The designer wasn’t afraid to play around with sheer fabrics, either, which provided a slew of lingerie-inspired evening wear that turned up sexiness in his collection this season.

Perhaps most notably, the designer delivered no less than 12 all-black looks on the runway, which called to mind last month’s Golden Globes when everyone hit the red carpet wearing black in honor of the #MeToo movement sweeping Hollywood.

After the show, Shoji spoke to Reuters and explained that his “bold” and “unapologetic” collection was inspired by the #MeToo and #TimesUp movements and explained how women should be able to dress however they please without worrying about being harassed by men.

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Superbowl Chili

This year I decided to break out my dutch oven and make a new chili recipe for the Superbowl. I have a great turkey chili standby recipe but wanted to switch things up a bit and I’m sure glad I did. The chipotle chili powder added a bit of heat and the smoked paprika added a touch of deliciousness smokiness.


6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces
4 cloves garlic, finely chopped
2 medium onions, finely chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 tablespoons chili powder
2 tablespoon ground cumin
1 tablespoon chipotle chili powder
2 teaspoons dried oregano
1 tablespoon smoked paprika
Salt and freshly ground black pepper
1 pound 90 percent lean ground beef
1 pound ground pork
1 cup beer (I used Heineken)
Two 15-ounce can black beans, drained and rinsed
One 24-ounce can crushed tomatoes
One 24-ounce can diced tomatoes, with juice
Sour cream, for garnish
Shredded Cheddar, for garnish
Sliced scallions, for garnish


In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with sour cream, shredded cheese, and sliced scallions.

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Belgian Brownies

No matter what, baking usually occurs in the month of December. I have a love/hate relationship with it. Love the outcome, hate the process. This recipe originally from Smitten Kitchen is the perfect treat to bring to a holiday party. A one bowl masterpiece if you will.
Belgian brownies
7 ounces bittersweet chocolate (70 or 72%), roughly chopped
14 tablespoons unsalted butter, cut into chunks
1 cup granulated sugar
1/4 teaspoon fine sea salt
4 large eggs
2 tablespoons plus 1 teaspoon all-purpose flour

Place chocolate and butter in a large heatproof bowl. Either over a saucepan of simmering water or in the microwave in 15- to 30-second bursts, stirring frequently, melt the two together. Off the heat, whisk in sugar, which should cool the mixture down significantly. Whisk in salt, then eggs, one at a time. Stir in flour.

Cover bowl with plastic wrap and let sit at room temperature for 30 minutes. The batter will thicken a bit as it stands.

Heat oven to 325°F (165°C).

Either coat a 12-cup muffin tin with nonstick spray or line it with cupcake papers. Spoon batter halfway into each cup and bake for 25 to 30 minutes 20 minutes in a 24 mini-muffin pan) , or until a toothpick inserted into the center of cakelets comes out batter-free. (Fudgy crumbs are to be expected.)

Let cool on a rack for 5 to 10 minutes before unmolding. Puffed tops will fall a little as they cool.

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Ouai Smooth!

Fact: everything hairstylist Jen Atkin touches turns to gold—not in the actual sense, but the many styles she creates for stars like Kendall Jenner, Bella Hadid, and Kim Kardashian have the sort of shine that can be equated to that of a precious metal. The pro’s range of hair products have achieved somewhat of a cult status in the beauty world, reason being that they’re so good, it’s almost as if she’s made a house call.

Atkin added the Ouai Smooth Spray to the ever-expanding range of products, which promises to simultaneously serve as a heat protectant, detangler, frizz-fighter, shine booster, and leave-in conditioner.

Simply apply to damp hair before picking up the round brush and blow dryer, and experience the smoothest, friction-free blowout ever. The hydrolyzed proteins used in the formula provide add a protective shield against the heat, while a mixture of vitamin E, amino acids, and panthenol to condition your strands while preventing breakage.

Because of the lightweight texture, the fine mist won’t weight down equally-fine strands, though it proves to be hydrating enough to give curls of any structure the moisture they need.

I road tested the product on my dry, color-treated VERY curly hair and I was able to not only run my brush through it with ease but was able to blow dry it straight in a matter of minutes!

You can purchase it at Sephora or at Ouai.com

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