Sunday

How do YOU prevent spots and dots?

As a 26 year old female who obviously cares about her appearance by means of wearing makeup, visiting a hair salon on a way-too-regular basis and getting sucked into fashion trends, you may find this hard to believe...

I do not use skin care products. Products that prevent dark circles, puffiness, wrinkles, acne, dryness and the aging process in general, do not live here. I would be lying if I told you I washed my face before going to bed at night let alone treated it with anti-this and anti-that cream.

This post was inspired by two things.

1) Recently, I had friends visit for a weekend. They each had morning and evening face cleansing routines that made my head spin. Cleansing, toning, preventing and peeling as I stood in the mirror watching with a raised eyebrow. Should I be doing this?

2) My husband's co-worker is selling a line of skincare and gave me a one time, six step cleansing product to sample. I read the benefits, testimonials and success stories with a raised eyebrow. It sounds so necessary, should I be doing this?

After many years of sunbathing in oil, I finally understand that SPF application is very important. On our recent vacation south I was very careful not to expose my skin to direct sunlight without SPF protection. Sure, being sun kissed makes you feel and even look more attractive, but the consequences are not pretty.

At my age and in this environment I feel my face is as fresh, toned and as young as it could possibly be. I'm not saying I'm flawless. Would I like to get rid of some spots and dots and prevent wrinkles? Um, yeah. Do I get on board with using skin care products? Should I explore natural home remedies? Or is my skin healthy because I left it alone all these years?

How do you prevent the ugly stuff?

Rachel Emmilee




Thursday

#ThrowBackThursday - G & R in the DR


If only I could tap the heels of my flip-flops together and go back to the Dominican Republic...
















Monday

Caramel Banana Pie


There are no words to describe how delicious this pie is, so in this post, there are no words to explain how to make it. Just watch and learn. It's as easy as pie!
  

Boil a can of sweetened condensed milk for three whole hours. Just like this, fully submerged in boiling water.


After three hours of boiling, carefully peel the lid off the can of sweetened condensed milk. Hello, caramel sauce!


Toasted coconut



Mac N' Cheese

Friends,

You need a Mac N' Cheese recipe in your recipe box! Not something heavy and complicated, nothing that calls for an egg, five types of cheese, a tbsp of mustard and the kitchen sink. You need an old reliable, simple and delicious recipe that is just as good the next day. Set a bowl of this goodness on your lap while watching TV and enjoy comfort at its finest.

Rachel Emmilee
XO



In a deep, nonstick frying pan melt three tbsp of butter on medium-high. Once melted, add three tbsp of flour and whisk together into a paste. Add 3 cups of milk, whisk until there are no lumps and until it thickens into a b├ęchamel sauce. 

Add 1/3 block of cream cheese cubed, 2 cups of shredded old cheddar cheese and one block of cubed Velveeta cheese. IMPORTANT: Add either 1/2 tsp of cayenne pepper or a splash of hot sauce or a sprinkle of red chili pepper flakes, and whisk until cheese melts and all ingredients combine. (I personally like only a little beat of heat, so I go with the flakes.)

In salted water, cook and drain macaroni pasta. Do not rinse the pasta! Doing this will remove the starch that helps the sauce stick.

Back in the pot pour the cheese sauce over the pasta and coat well. Transfer the Mac N' Cheese into a casserole dish, sprinkle generously with panko bread crumbs and broil until brown, crispy and bubbly. 

Now serve to your family, and give me the credit for this amazing dish!




Saturday

Breakfast Crepes

Good Morning!

My Saturday is off to a great start, how about yours? It's almost noon but I'm still in my PJs, sipping on a soothing cup of coffee and full from a sinfully delicious breakfast. 

Here's the quick and easy recipe for delicious breakfast crepes, my way!

Enjoy!




In a blender crack three eggs, add 3/4 cup of cold water, 1 cup of milk, 3 tbsp of melted butter, 1 heaping cup of flour and a tsp of almond extract. If you feel the batter is too thick, add a touch of milk.

See? How easy is that.

Blend the mixture well and let it sit in the fridge for as long as you can. An hour in the fridge will allow the bubbles to escape and strengthen the batter so it won't crack while cooking. The batter will keep in the fridge up to 48 hours, so this is a great breakfast to prepare in advance of a busy weekend!

In a butter coated, nonstick frying pan on high, pour just enough batter for a thin, even layer. It won't take long to cook through, and when you can easily move it around the pan it's ready to flip. At this point the crepe is ready, so a few seconds on the flipped side is enough.

Roll and fill with toppings of your choice, but sugared strawberries, whipped cream and maple syrup is where it's at.

XO