|Potty before bed turned into a bath after Piper decided to play in the mud (from my Instagram)|
This week I have had major dental issues, but I think it’s finally resolved. The bonus of mouth pain is you have the perfect excuse to have lots and lots of smoothies and shakes, just one of the little things that made this week a little better. Here’s a few things that made this week a little more fun. What I’m looking for to this weekend: a weekend getaway with my hubs and a couples massage. What fun weekend plans do you have?
|Fresh squeezed OJ from my Grandpa’s tree|
|Cherries & Strawberries picked up from a fruit stand|
|Polaroid from my friend’s lingerie shower|
|Root beer float from my Memorial Day BBQ|
Lately I’ve seen a lot of new nail trends. This Borderline trend is like a reversed French tip and an update to the half moon shape from the 40’s. I am always open to try a new nail trend because it’s an inexpensive way to keep up with trends. I followed this How To by Paintbox. You essentially follow the natural curve of your nail bed.
Here are step by step instructions to create a Borderline Manicure based on the Paintbox and my own tips for painting your nails:
1. Brush cuticles with a cuticle oil.
2. Push back cuticles with your nail or cuticle pusher.
3. Wash hands and then rub nails with rubbing alcohol or make sure they are oil free.
4. Paint a thin basecoat onto each nail.
5. Paint 2 thin coats of a white or cream polish.
6. Paint a fun bright color (like essie’s Geranium) following the natural curve of the nail.
7. Paint a topcoat over the whole nail.
8. Clean up any polish messes using a angled brush dipped in nail polish remover.
9. Paint cuticle oil all over nail and around cuticle to help set the polish and prevent smudges.
Prepare yourself… This is the best tart of all time. Really, all time. I cannot get enough of it. I could eat it every single day and not get sick of it. Last year, my Godmother made this tart for her daughter’s bridal shower and after the first bite I was hooked. I had to have this recipe. This tart is gluten free which makes it even better because Andrew’s dad is gluten free as are many of my friends. So I have the perfect excuse to make it all the time. It looks like I’m being a nice person and making a special dessert for my gluten free friends, but in truth I don’t even want them to have any of it. I want it all for myself.
I do have a confession to make. Sorry mom, but I had some left over tart this weekend (basically a whole tart with just 2 pieces missing). I had good intentions of telling you and letting you have some, but I just couldn’t. I ate it all myself. 😦
If you don’t get it by now, I love this tart. Below is the recipe. If you were smart you’d make it right now.
Gluten Free Tart
1 box of “Enjoy Life” Vanilla Honey Graham Cookies (from Whole Foods)
1 cup (4 oz) pecans
2 tbsp melted butter
1 8 oz package of cream cheese
1/2 cup whipping cream
1 tsp vanilla extract
1/4 tsp almond extract
Chill a metal mixing bowl and beaters of an electric mixer in the fridge/freezer.
Crust: Preheat oven to 350. Pulse cookies and pecans in a food processor or crush in a plastic bag until smooth. Add melted butter and mix until combined. Press the cookie nut mixture into a tart pan with a removable bottom. Bake in oven for about 10 minutes or until golden brown. Let cool.
Filling : Beat whipping cream in chilled bowl on medium speed until soft peaks form. Set whipping cream aside. In another, bowl cream sugar and cream cheese on medium speed until fluffy. Add vanilla and almond extracts and beat until smooth. Pour the whipped cream into the cream cheese mixture. Using a spatula, gently fold the whipped cream into the cream cheese. Pour mixture over the cooled crust and spread out evenly. Cover and chill for 2-4 hours. Before serving arrange fruit over filling.