Take your Ponytail from Average to Amazing!

By Megan Kramer

As you have probably learned by now, I love hairstyles that take only a few mintues, but make you look like you actually tried to do something with you hair.  When you wear your hair in a simple pony, it's fine, but let's face it, no one is trying to figure our how you managed to do it.  With this style, it's pretty much just tying little sections around your ponytail.  So if you can do a pony and tie a knot, you can do this!  It's so simple, but cute enough that you could wear it out or to work.  You can even wear it to the gym and look cute without looking like you have  "over-done" your hair for the gym!

I saw a similar look on a girl at the grocery store.  She was 2 people in front of me, so naturally I started at her hair for probably a solid minute beyond what is socially acceptable (see what I do for you guys), then when home and tried things until something worked.  If you have another way to do it though, I would love to hear!

What you need:             

• 2 hair ties

What you do:

Start by putting your hair into a ponytail.  Then from the back underneath of the pony, grab 2 thin sections- make them the two longest pieces you can.  Now wrap them around to the front of the pony and tie them in a knot.  Now bring them around the back again and cross them, then back to the front and tie another knot.  Repeat these steps until you run out of hair.  You won't make it to the end of the pony, but you can always add a tiny bit of hair from the back of the pony to the 2 little sections when you cross in the back.  This will give you more hair to work with.  I kind of like it as just a half wrap though; so play around and see what you like best!

Xo,

Megan

 favorite thing: quiche
by Colleen Reilly, Emily Ross, and Stephania Stanley

What to do:

Preheat your oven to 350˚ F and remove the piecrust from the freezer.  In a medium sized frying pan, heat ½ tbsp of olive oil over medium high heat.  Add the onions to the pan and sauté for three minutes.  Next add the mushrooms and sauté for another five minutes.  Remove from heat.  Now take out a large frying pan and heat the remaining olive oil over medium high heat.  Toss the spinach into the pan and sprinkle water with your fingers a couple of times over the spinach.  Mix the spinach around with a wooden spoon and cover with lid.  Mix the spinach every couple minutes.  It should be good to go in about ten minutes.

Now take out a large mixing bowl and lightly beat the eggs and egg whites together.  Add the milk and stir together.  Next toss the spinach and mushroom/onion mixture into the mixing bowl and stir.  Now its time for the spices! Add the Italian seasoning and tarragon and whisk all the ingredients together.  Pour the egg mixture into the piecrust.  Next lay the slices of Brie over the egg mixture.  You want to form an asterisk shape with the cheese.

Place the quiche into the oven and bake for 30 minutes.  Cover with foil and then bake the quiche for another 20 minutes or until the egg is cooked.

Serves 4-6 depending on hunger level and side dishes.

 favorite thing: simple drop jewelry

Winter Shortcake Stuffed with Jam & Whipped Cream
adapted from Bon Appetit; January 2013

What you need:           

• 2 Cups of BA Biscuit Mix 
• 1/2 cup unsalted butter, chilled and sliced into 1/2" thick pieces
• 3/4 cup buttermilk
• 3/4 cup dried figs, thinly sliced
• 1 tsp orange zest
• 1 large egg, lightly beaten
• 2 tbs raw sugar
• 3/4 cup jam
• 3/4 cup chilled heavy cream, whipped
• all-purpose flour, for dusting surface

What you do:

Preheat oven to 425°F .  Combine biscuit mixture and butter into a food processor, until it's similar to coarse meal. Transfer to bowl. Add buttermilk. Stir to mix. Add figs and zest. Stir to combine. Flour a flat working surface. Transfer dough to floured surface and kneed for 4-5 times. Dust your rolling pin with flour and roll out dough until it's approximately a 7" square and about 3/4" thick. Slice dough in half. Slice each half into 4 rectangles. 

Transfer shortcakes to a parchment lined baking sheet. Brush with beaten egg and then sprinkle with raw sugar. 

Bake shortcakes for 13 - 15 minutes or until just golden brown. Let them cool for 15 minutes. Slice each piece in half and and fill with jam and whipped cream. 

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