product review

Swarovski Spoken by Chamilia Summer2019 #Rings #Chains #Bangles #Charms #Jewelry #Summer2019

Chamilia

Chamilia (www.chamilia.com), a Swarovski company will make the summer of 2019 more charming with their new collection from Spoken by Chamilia.

SPOKEN BY CHAMILIA Summer 2019 is the new inspired collection of charms, bangles, rings, and chains – Spoken by Chamilia Summer 2019, brings a line of “optimistic and spirited sentiment jewelry.” The collection is hand-crafted in sterling silver or Chamilia Blush, with some styles available in 14 karat yellow gold or 14 karat rose gold electroplating.

Spoken by Chamilia Summer 2019 collection features the new Hibiscus Collection with laser-cut design work:

Spoken by Chamilia Summer 2019 Collection :

Hibiscus Flower Open Drop Earrings—These bright sterling silver open drop earrings are electroplated in 14K yellow gold (except for the ear hook) and feature a blooming hibiscus, surrounded by leaves, at the base of the open drop with a Swarovski Pure Brilliance Zirconia at its center.

Spoken Linear Hibiscus Flower & Leaves Charm— a sterling silver charm which is electroplated in 14K yellow gold and features a single hibiscus with a Swarovski Pure Brilliance Zirconia at its center and dangling leaves detailing at its base.

Hibiscus Flower Drop Ring— bright sterling silver ring features a dangling single hibiscus electroplated in 14K yellow gold with a Swarovski Pure Brilliance Zirconia at its center.

Hibiscus Flower ID Bangle Bracelet—  sterling silver bangle features a hibiscus with a Swarovski Pure Brilliance Zirconia at its center, flanked by four sets of leaves; available in a bright silver finish or 14 karat yellow gold electroplating.

The Spoken by Chamilia Summer 2019 collection will be available at retail on April 15, 2019, and will be sold at select Chamilia retail partners worldwide and on the Chamilia website. For more information about Chamilia, go to www.chamilia.com

Family

THROW BACK THURSDAY! #TIMEGONEBY #WISHYOUWHEREHERE

“A PICTURE IS WORTH A THOUSAND WORDS”

I see my mother-in-law, sitting on the right, along with her beautiful sister, looking so happy and carefree. They are dressed as if they are ready to step out for the night. Check out my mother-in-law’s shoes! I had no idea she was so stylish and so pretty. I do have so many questions about this picture…What year was picture taken? Where was it taken? Who took the photo? Where were they going? What where they doing? I could take a few guesses but would rather not. However, I don’t have to guess about how much we miss her. How we wish she was still here smiling at us and sharing her love to all the family.

Yes, a picture that is worth a thousand words and sometimes a thousand questions…

product review

theROAMA Diffuser

theROAMA is the only patented waterless, wireless diffuser on the market. Why do I love this? Aromatherapy/essential oils are all the rage right now, diffusers become challenging because of the back and forth to get water, and more importantly the cords that come with typical diffusers that can create a hazard, theROAMA solves both of these issues. Great for every member of the familys’ room. You can smell a good feeling.

The diffuser comes with two vials of organic essential oils (eucalyptus and peppermint) but users can use any 10ml oil they want to use. My daughter loves the lavender because it helps promote sleep.

product review

Irish Gourmet Gala @TourismIreland @KerryGoldUSA

Got my Irish on and had the most enjoyable afternoon at the Gourmet Gala hosted by Tourism Ireland and Kerry Gold at Cooking By The Book in celebration of St. Patrick’s week featuring Ireland’s top Celebrity Chefs – each serving Irish cuisine prepared with the freshest and finest ingredients that Ireland has to offer.


Chef Darina Allen Co-Founder of Ballymaloe Cookery School, Celebrity Chef, and Author of Simply Delicious: The Classics Chef Noel McMeel Executive chef, Lough Erne Resort, Fermanagh, Irish Pantry Award, Winner 3rd Best Chef Cookery Book in the World. Clodagh McKenna Chef, Television Food Personality, and Author of Clodagh’s Suppers.

We started with Rutabaga & Bacon Soup with Parsley Oil and Irish Soda bread (which I loaded with Kerry Gold Butter) by Darina Allen. I also went home with her cookbook, so I will be sharing this delicious soup with my family.

Irish food is clean honest and oh so good, Filet of Salmon with Asparagus Fresh basil Cream Sauce by Noel McMeel was proof that cuisine is the new currency of the world. Just another reason for me to visit Ireland. Last but surely not least was the Guiness Caramel Tiramisu thanks to Clodagh McKenna. This is pure genius and delicious.

Bless us with good food the gift of gab and hearty laughter May the love and joy we share be with us ever after. A Irish Kitchen Prayer.

for more information click here

Dining, Family, recipe

Pan Seared Steak & Onions From Foodnetwork.Com – #YUMMY

If you like steak with onions then this recipe is ideal. It is totally a NO-BRAINER recipe! All you need is a desire to change up a basic steak & onion meal. Like I did. I found a recipe on the FoodNetwork website – Pan Seared Steak & Onions. This recipe for steak and onions was different so it was a go. I had everything I needed to create this FoodNetwork Steak &
Onions meal.

Ingredients: 4 tablespoons (1/2 stick) butter, 2 tablespoons olive oil, 2 large onions, sliced1 boneless sirloin steak (about 2 pounds),Salt and pepper,1/2 cup bourbon.

First in a skillet melt 2 tablespoons butter and add 1 tablespoon olive oil. Add sliced onions to pan and cook over medium heat around 15 minutes, onions need to be golden brown, it was a was less than 15 minutes for me. I watched the onions and stirred occasionally. Once onions were golden brown I removed from skillet.

I seasoned the steak with salt, pepper and – Supreme tradition Steakhouse Seasoning. I always use this seasoning for my steaks. Once seasoned I seared the steak in the skillet, over medium heat, with the remaining tablespoon of oil. Sear for 6 minutes on each side. Once steak browns remove from skillet. Then add the 1/2 cup of bourbon to skillet and scrape around what is in pan. Allow the liquid to simmer, about a minute. Liquid should be reduced by 1/2. I watched this process carefully for I did not want the liquid to be reduced more than necessary. Once liquid is reduced add onions to pan along with the remaining 2 tablespoons of butter. Once butter melts reduce the heat and simmer gently, do keep stirring and checking the liquid, remember you don’t want it evaporated. After about 2 minutes, could be less, add the steak to skillet.

Done! Ready for dinner.

When my husband came home and lifted the cover of the skillet, always checking on his dinner, he made me 🙂 when he said,” Wow, this meal smells good.”   Guess what?  It also tasted good!

Click here for the recipe in it’s entirety: Pan-Seared Stead and Onions Recipe 

Thank you FoodNetwork