Sweet Jesus, you all want me to dye my hair RED. I really, truly didn't expect that. There are still a few more days left to "vote" in my sidebar "poll", but I'm pretty sure that if I listen to my readers, I'll be a copper top in a few weeks, too.
Truly, I'm nervous about this. Jason always said he'd never dye me that color, since red is a bitch to get out should I ever want to go blonde again. Anybody got any advice on this before I get too far in over my head?
Friday, November 28, 2008
Monday, November 24, 2008
I check out for a few days...
Snd look what happens! One of my lovely Blonde Correspondents becomes a Copper Top!
Think we can entreat her to be my very first Rouge Correspondent? I hope so...
Think we can entreat her to be my very first Rouge Correspondent? I hope so...
Wednesday, November 19, 2008
expert advice
Two separate friends approached me this week for advice and consultation about hair stylists.
Friend #1 is looking for the perfect '40 inspired 'do to accompany her perfect outfit for the LUPEC BOSTON "USO SHOW" this Friday. The situation with Friend #2 is a little more complex: she was looking to break up with her current stylist, who refused to use bleach on her hair and was never available.
I've united friend #2 with Melanie, a stylist at Shag in South Boston. She is overjoyed with her new cut & color. We'll see how I fair for friend #1, who I'm sending to Wendy or Megan at Escape. After three + years as an Undercover Blonde, dare I say I've positioned myself as a "hair style-color expert".
Friend #1 is looking for the perfect '40 inspired 'do to accompany her perfect outfit for the LUPEC BOSTON "USO SHOW" this Friday. The situation with Friend #2 is a little more complex: she was looking to break up with her current stylist, who refused to use bleach on her hair and was never available.
I've united friend #2 with Melanie, a stylist at Shag in South Boston. She is overjoyed with her new cut & color. We'll see how I fair for friend #1, who I'm sending to Wendy or Megan at Escape. After three + years as an Undercover Blonde, dare I say I've positioned myself as a "hair style-color expert".
Tuesday, November 18, 2008
The LUPEC Boston "USO SHOW"
All of my time lately has been spent planning this. Hope you'll forgive the shameless plug here. And can make it!
- Marilyn Monroe performing for troops in Korea
The LUPEC Boston “USO SHOW”
Friday, November 21, 7-11 p.m.
at the Jorge Hernandez Cultural Center
On November 21 the Boston chapter of LUPEC (Ladies United for the Preservation of Endangered Cocktails) will transform the Jorge Hernandez Cultural Center into a swinging 1940's-themed cocktail party featuring retro-libations, live entertainment, dancing, delicious canapés, a prize raffle, and a USO-style variety show. It's a coed event, and all are welcome. This is our second annual large-scale fundraising event and was created to benefit women at The New England Shelter for Homeless Veterans (NESHV). Tickets are $35 in advance/ $45 at the door, and can be purchased at Toro and Tremont 647 in the South End, Grand in Somerville, or online at grandthestore.com.
The LUPEC BOSTON USO SHOW is one component of our annual fall fundraising program, which raised over $10,000 for Jane Doe Inc. last year. Starting November 1, LUPEC Boston will partner with local bars and restaurants to offer a month-long “THIS ONE’S FOR THE LADIES” drink promotion, where participants donate proceeds from one LUPEC Boston-approved beverage to women at NESHV. Restaurant partners include Toro, Tremont 647, La Verdad, Eastern Standard, Rendezvous, Highland Kitchen, Flora, The Milky Way, and more. (For a full list, click here.) Proceeds from sales our recently reprinted cocktail book, THE LITTLE BLACK BOOK OF COCKTAILS, will also benefit the NESHV this fall.
The New England Shelter for Homeless Veterans is a private, non-profit organization with a mission to extend a helping hand to homeless men and women veterans who are addressing the
- Bob Hope entertains the troops
challenges of addiction, trauma, severe and persistent mental illness, and/or unemployment, and who will commit themselves to sobriety, non-violence, and working for personal change. They are recognized as one of the most effective private veteran's transition programs in the country. Learn more at www.neshv.org.
The LUPEC BOSTON USO SHOW will pay tribute to the 1940’s theme with of-the-era cocktails, a complimentary swing dance lesson, and a USO-style variety show emceed by Cathleen Carr and Daiva Deupree of the critically acclaimed New York-based sketch comedy burlesque Two Girls for Five Bucks. The show will feature acts by Thru the Keyhole Burlesque, Boston-based actor, improviser and stand-up comedian Harry Gordon as Bob Hope, and DJ Brother Cleve, a Boston institution, will spin ‘40s-era swing music throughout the evening. Vintage dress and creative cocktail attire is encouraged.
This event will take place at the Jorge Hernandez Cultural Center [85 W. Newton St., South End, Boston], with generous support from sponsors St-Germain, Hendricks, Cruzan, Milagro, Sazerac, Chartreuse, Mathilde Liqueurs, Harpoon, and SmartWater.
DETAILS:
The LUPEC BOSTON USO SHOW will begin at 7 p.m. on Friday, November 21. Tickets are one sale now. Ticket price is $35 in advance/ $45 at the door and will include cocktail party fare, a variety show, dancing, and four drink tickets, with additional beverages available for purchase.
Light cocktail party fare will be provided for the evening by Toro, Tremont 647, and Lionette's Market, Island Creek Oysters will be on hand shucking their acclaimed “Duxbury Pearls”, and The Boston Derby Dames will skate around with sweets provided by Taza Chocolates.
The USO-style variety show will be emceed by Cathleen Carr and Daiva Deupree of Two Girls for Five Bucks and feature Boston-based actor, improviser and stand-up comedian Harry Gordon, and Thru the Keyhole Burlesque. DJ Brother Cleve will spin ‘40s-era swing music between live acts. Vintage dress and creative cocktail attire is encouraged.
A prize raffle will feature gift certificates donated from Toro, Tremont 647, Myers + Chang, La Verdad, East Coast Grill, Taza Chocolates, Polka Dog Bakery, Vee Vee, Flour Bakery + Cafe, ZipCar, Hollywood Express, A Brix Six Gift Pack from Brix Wine Shop, tickets to the Improv Asylum and Swing City a St-Germain gift basket, a one-year subscription to Imbibe magazine and more.
All proceeds from the LUPEC BOSTON USO SHOW will benefit women at The New England Shelter for Homeless Veterans.
- Ticket price is $35 in advance/ $45 at the door including cocktail party fare and four drink tickets, with additional beverages available for purchase.
- Tickets are on sale now and can be purchased at:
- Toro, 1704 Washington St., Boston, MA
- Tremont 647, 647 Tremont St. Boston, MA
- Grand, 374 Somerville Ave., Somerville, MA
- Online at grandthestore.com [service charges will apply]
About NESHV
The New England Shelter for Homeless Veterans is a private, non-profit organization with a mission to extend a helping hand to homeless men and women veterans who are addressing the challenges of addiction, trauma, severe and persistent mental illness, and/or unemployment, and who will commit themselves to sobriety, non-violence, and working for personal change. They are recognized as one of the most effective private veteran's transition programs in the country. Learn more at www.neshv.org.
Sunday, November 16, 2008
Best Cupcakes Ever...
Recipe is below, as promised.
Recipe THE COMPLETE BAKING COOKBOOK by George Geary(Robert Rose, Inc.; Ocotber 2007;$24.95/paperback).
CARROT CAKE
Serves 10-12 * (as a cake; I modified the recipe and poured it into two cupcake trays, one of 12-normal sized cupcakes, one of 24 nano-cupcakes. Then I tried to see how many I could fit into my mouth at once.)
Preheat oven to 375 degrees
Two 9-inch round cake pans, sprayed with non-stick spray (or the aforementioned cupcake trays, lined with paper liners)
1 1/4 cups all-purpose flour
1 1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/8 tsp freshly grated nutmeg
1 1/4 cups granulated sugar
2 eggs
1/3 cup vegetable oil
1 tsp vanilla extract
2/3 cup crushed pineapple, drained (I muddled cubed pineapple with a bar muddling stick and strained excess liquid out using a bar strainer: that is how I roll)
1/4 cup flaked sweetened coconut
1/4 cup chopped pecans
1 cup shredded carrots
1. In a bowl, whisk together flour, baking soda, salt, cinnamon & nutmeg. Set aside.
2. In a mixer bowl fitted with a paddle attachment, combine sugar, eggs, oil, and vanilla until well blended, for 2 minutes. Add pineapple, coconut, and pecans and mix for 1 minute. Using a wooden spoon, gradually stir in flour mixture just until incorporated. Stir in carrots.
3. Divide batter evenly between prepared pans. Bake in preheated oven until a toothpick inserted into center comes out clean, 28 - 32 minutes (check them sooner for cupcakes! I took mine out after 20 mins.) Let cool in pan on wire rack for 10 minutes before transferring to rack to cool completely.
4. For best results for decorating, wrap cake layers in plastic wrap and freeze for 1 to 2 days. (We were eating them almost immediately, so I did not do this.)
George suggests several different icing options for these puppies (all recipes can be found in the book), including Buttercream, Cream Cheese Icing, French Buttercream Frosting, Island Frosting, Seven-Minute Frosting, and Whipped Cream Cheese Frosting. I chose Island: it's recommended for "when the flavor of a cake calls for cream cheese with tropical-island flair. And how! The recipe is below:
ISLAND FROSTING
Makes about 2 cups
1 package (8 oz) cream cheese, softened
1/4 cup unsalted butter, softened
2 cups confectioner's sugar, sifted (oops! Forgot that step; guess I got there after Applejack Manhattan No. 2)
1 tsp vanilla extract
1/2 cup chopped pecans, toasted
1/2 cup sweetened flaked coconut, toasted
1. In a mixer bowl fitted with paddle attachment, beat cream cheese and butter until smooth, for 3 minutes. Gradually add confectioner's sugar, mixing on low speed until it gathers, about 2 minutes. Increase speed to high and whip until fluffy, about 3 minutes. Fold in vanilla, pecans, and coconut by hand. (I also let the frosting whip for a little too long, and for this I blame Manhattan 2.5. I simply finished the recipe and stuck it in the fridge for a bit to firm up while the cupcakes cooled.)
Et voila!
YUM!
Recipe THE COMPLETE BAKING COOKBOOK by George Geary(Robert Rose, Inc.; Ocotber 2007;$24.95/paperback).
CARROT CAKE
Serves 10-12 * (as a cake; I modified the recipe and poured it into two cupcake trays, one of 12-normal sized cupcakes, one of 24 nano-cupcakes. Then I tried to see how many I could fit into my mouth at once.)
Preheat oven to 375 degrees
Two 9-inch round cake pans, sprayed with non-stick spray (or the aforementioned cupcake trays, lined with paper liners)
1 1/4 cups all-purpose flour
1 1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/8 tsp freshly grated nutmeg
1 1/4 cups granulated sugar
2 eggs
1/3 cup vegetable oil
1 tsp vanilla extract
2/3 cup crushed pineapple, drained (I muddled cubed pineapple with a bar muddling stick and strained excess liquid out using a bar strainer: that is how I roll)
1/4 cup flaked sweetened coconut
1/4 cup chopped pecans
1 cup shredded carrots
1. In a bowl, whisk together flour, baking soda, salt, cinnamon & nutmeg. Set aside.
2. In a mixer bowl fitted with a paddle attachment, combine sugar, eggs, oil, and vanilla until well blended, for 2 minutes. Add pineapple, coconut, and pecans and mix for 1 minute. Using a wooden spoon, gradually stir in flour mixture just until incorporated. Stir in carrots.
3. Divide batter evenly between prepared pans. Bake in preheated oven until a toothpick inserted into center comes out clean, 28 - 32 minutes (check them sooner for cupcakes! I took mine out after 20 mins.) Let cool in pan on wire rack for 10 minutes before transferring to rack to cool completely.
4. For best results for decorating, wrap cake layers in plastic wrap and freeze for 1 to 2 days. (We were eating them almost immediately, so I did not do this.)
George suggests several different icing options for these puppies (all recipes can be found in the book), including Buttercream, Cream Cheese Icing, French Buttercream Frosting, Island Frosting, Seven-Minute Frosting, and Whipped Cream Cheese Frosting. I chose Island: it's recommended for "when the flavor of a cake calls for cream cheese with tropical-island flair. And how! The recipe is below:
ISLAND FROSTING
Makes about 2 cups
1 package (8 oz) cream cheese, softened
1/4 cup unsalted butter, softened
2 cups confectioner's sugar, sifted (oops! Forgot that step; guess I got there after Applejack Manhattan No. 2)
1 tsp vanilla extract
1/2 cup chopped pecans, toasted
1/2 cup sweetened flaked coconut, toasted
1. In a mixer bowl fitted with paddle attachment, beat cream cheese and butter until smooth, for 3 minutes. Gradually add confectioner's sugar, mixing on low speed until it gathers, about 2 minutes. Increase speed to high and whip until fluffy, about 3 minutes. Fold in vanilla, pecans, and coconut by hand. (I also let the frosting whip for a little too long, and for this I blame Manhattan 2.5. I simply finished the recipe and stuck it in the fridge for a bit to firm up while the cupcakes cooled.)
Et voila!
YUM!
Saturday, November 15, 2008
Birthday Dinner: The Epilogue
So, I repeated Step #11 (a) one and a half more times, meaning that I was actually a little tipsy by the time the Mathematician came home. I didn't think I was , of course. It's perfectly normal to dance around your house while listening to Sweet Talkin' Woman by ELO at max volume on your studio quality stereo sound system, right?
We finally ate dinner at 9:30 and I still feel way too full today. But it was fun. The sauce was amazing. In Italy they take the meats out & slice them, then serve the pasta + sauce as a primi and the meats on their own as secondi. Since the Mathematician asked for meat sauce, I opted for the cookbook's second suggestion: take the meats out, shred them, add them back to the sauce and enjoy. The end result was like if pot roast and roasted pork shoulder and tomato sauce had a baby.
And YES, the carrot cupcakes were awesome! I took a bunch of them to Toro for our monthly staff meeting, and someone ate the rest while I was out for the day. Below: a picture of all that remains.
Now I'm running out the door to see Smashing Pumpkins.
We finally ate dinner at 9:30 and I still feel way too full today. But it was fun. The sauce was amazing. In Italy they take the meats out & slice them, then serve the pasta + sauce as a primi and the meats on their own as secondi. Since the Mathematician asked for meat sauce, I opted for the cookbook's second suggestion: take the meats out, shred them, add them back to the sauce and enjoy. The end result was like if pot roast and roasted pork shoulder and tomato sauce had a baby.
And YES, the carrot cupcakes were awesome! I took a bunch of them to Toro for our monthly staff meeting, and someone ate the rest while I was out for the day. Below: a picture of all that remains.
Now I'm running out the door to see Smashing Pumpkins.
Friday, November 14, 2008
Birthday Dinner: Step 9
Complete Baking Cookbook. Here is what was left of the batter after I
"tasted" it.
Birthday Dinner: Step 3
1 minute 'til I add wine...
Birthday Meal: step 1
onions (right). And I'm already kinda bored.
Birthday Dinner: Getting started
This is what love looks like.
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