Good Books:
Dangerous Angels
Girl Goddess Number 9
rereading childhood favorites like The Wizerd of Oz
Reading an old diary or asking for and then reading you moms old diary

Movies:
Hes Just Not that Into You

Get Smart
Yes Man
Nothing to Lose
French Kiss
The lion King
Zoolander
Speed Racer
Sailor Moon
TV shows:
Get  Smart
Cougre Town

Gilmore Girls

The Office
Magazines:
Elle
Vogue
Nylon
Writing:
Write all about (or draw) every gorry detail of whats bothering you then cut it up into a million peases and burn it.
Self Improvment:
Make one of the spa favorites that’s Iv listed bellow and Spend all day in your favorite pjs eating ice cream and wallowing (It have actually ben proven to effect your health to hold it in so let your emotions out!)

“DID YOU KNOW …

…that the best time to bathe is when the stomach is empty?

…that salted water will help alleviate light-headedness some people experience when soaking in hot water?

…that baths deprive you of body fluids, and drinking alcohol before or during a bath increases the dehydration. “
…Any substance applied to your skin, will also be absorbed by it?  Choose your cosmetic and beauty products with this simple rule in mind:  If you wouldn’t eat it, don’t wear it or use it on your skin. Use the BEST and freshest ingredients, not the least expensive or those which have “crossed over.”

Have you ever broken up with someone, had a bad day at work or been in the midst of finals? My regimentation would be indulge, eat some ice cream and have a spa day. Ice cream is easy but spas are expensive so hear are some AMAZING resipes I found on this great web (http://www.spaindex.com/HomeSpa/HomeSpa.htm) site for you to try out. Let me know how it goes.

Apple Cucumber Facial Mask 1/2 cucumber, peeled
1 egg white
1/2 teaspoon lemon juice
1/2 teaspoon lime juice
1/2 teaspoon apple mint leaves
1 drop lime essential oil

Combine all 5 ingredients in a food processor and process until smooth. Add the essential oil last and mix well. Refrigerate the mixture for 10 minutes.

Apply a layer to your clean face and neck area and leave it on for 20 minutes. Rinse well with warm water. Apple Cucumber Facial Mask is best when used immediately as the ingredients are perishable. The leftovers can be refrigerated in the coldest section of the refrigerator for up to 1-2 days but should be discarded after that
Chocolate Facial Mask

This decadent mask is actually an excellent moisturizer — it leaves your skin baby soft. Recommended for normal skin.

1/3 cup cocoa powder
3 tbsp. heavy cream
2 tsp. cottage cheese
¼ cup honey
3 tsp. oatmeal

Mix all ingredients together (a bullet blender is ideal) and smooth onto face. Relax for ten 10 minutes, then wash off with warm water.

Frozen Egg & Honey Facial Mask
Recommended for dry skin

1 egg
1/2 cup coconut oil, melted (but not hot)
1 tbs. honey

Step 1:  Beat the egg in a small bowl until frothy and well-mixed.  Slowly add the liquid coconut oil and honey, beating until your mask is the consistency of mayonnaise.

Step 2:  Take an empty toilet tissue roll and set it on end in a clean bowl.  Spoon mixture into the cardboard toilet paper roll (or consider using an empty deoderant container). Place tube, in the bowl, in the freezer overnight.

Step 3: To use, peel away just the top 1/4 inch of the cardboard roll and smooth the frozen stick over your face (think of it as a push up pop). Leave your mask on for 5 to 10 minutes, then rinse off with warm water.

Return the cream stick covered with plastic wrap and frozen between uses.

Particularly soothing on a sunburn.  Keeps indefinately.

For the Bath
AROMATIC MILK BATH

Use this mixed concoction immediately after making it, for soft and silky skin.

1 egg
1/2 cup light olive oil
1 tablespoon glycerin
1/2 cup dried milk powder
1 drop jasmine essential oil
1 drop rose essential oil
6 drops lavender essential oil
2 cups distilled water

Beat together egg, olive oil, glycerin and milk powder with a whisk or hand held beater. While beating add essential oils. Continue beating until a smooth paste forms. Add the water a little at a time, continuing to beat. Immediately add to your warm drawn bath (be careful…if the water is too hot you’ll make scrambled eggs).

Bath Cookies
2 cups finely ground sea salt
1/2 cup baking soda
1/2 cup cornstarch
2 T light oil
1 tsp vitamin E oil
2 eggs
5-6 drops essential oil of your choice

Preheat your oven to 350 F. Combine all the listed ingredients and form into a dough.  Using a teaspoon or so of dough at a time, roll it gently in the palm of your hand until it forms a ball.  Form all dough into one teaspoon balls, and gently place them on an ungreased cookie sheet.  Consider sprinkling the bath balls with herbs, flower petals, cloves, citrus zest and similar aromatic ingredients.   Bake your bath cookies for ten minutes, until they are lightly browned. Do not over bake. Allow the bath cookies to cool completely. To use, Drop 1 or 2 cookies into a warm bath and allow to dissolve. Yield: 24 cookies, enough for 12 baths.

ROMAN BATH SOAK

1 cup of fine grade oil (consider sesame, olive, apricot, or avocado oil)
1 cup of mild shampoo or liquid castile soap
1/2 tsp. of  fragrance oil or essential oil of your choice

This is easy but indulgent soak which is ideal for winter dry skin. Combine all of your ingredients in a clean bottle or jar.  Shake vigorously before each use, and dispense one to two tablespoons into your rapidly running bath water.  You’ll find the addition of mild shampoo helps to both emulsify and disburse the oil liberally throughout the bath water, for even distribution and coverage on your skin — instead of the tub.

CHOCOLATE BUBBLE BATH 1

1 cup of unscented bubble bath
1/3 cup of unsweetened soy milk
3 oz. of grated or powdered dark chocolate

Heat the soy milk and add in the grated or powdered chocolate. Stir well until melted and blended, but do not boil. Allow to cool.  Mix well again just before adding to your bath.

CHOCOLATE BUBBLE BATH 2

1 cup of unscented bubble bath
1/2 cup of dried milk powder or soy milk
3 oz. of powdered unsweetened chocolate

Mix the powdered milk and chocolate well, until blended.  Stir into bubble bath until well mixed. Add to your bath in the amount desired.

An some comfort food

Apple Pie:
Prep Time: 40 minutesCook Time: 1 hours, Ingredients:Pudding:
Juice and peel of 1 lemon (omit if using applesauce)
2 large fresh apples or 1 cup applesauce
1 cup sugar (use only 1/3 cup if applesauce is used)
3 eggs
1/2 cup butter
1/2 recipe for Puff Pastry (below) for bottom shell, or favorite one-crust pastry recipe
Preparation: (If fresh apples are used, follow Step 1. If using applesauce begin with Step 2.)

Step 1. Squeeze lemon and grate peel into large bowl. Grate apples and lemon juice and toss to coat apples to prevent darkening.

Step 2. Pour sugar over fruit and mix well.

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Prepare Puff Pastry (see below). Line a deep 8-inch pie plate with pastry.

Beat eggs until light. Cream butter until soft and add eggs, blending well. Stir butter and egg mixture into sweetened apples and spoon into pie plate.

Bake 15 minutes at 400 degrees F. Reduce heat to 350 degrees F. and bake 45 minutes more or until knife inserted into center comes out clean. Cool before serving.

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Puff Pastry:

2 cups butter
3-1/2 cups whole-wheat flour, measured after sifting
1/2 cup cold water

Blend 2/3 cup butter and 2 cups of flour. Add 1/2 cup cold water, stirring gradually. Roll out on a floured board. Dot with half the remaining butter, sprinkle with 3/4 cup of remaining flour, dusting some on rolling pin, and roll up like a jelly roll. Roll this out and repeat to use up the flour and butter.

Yield: 1 pie
Big Chocolate Chip Cookies RecipePrep Time: 20 minutes
Cook Time: 20 minutesIngredients:2-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 large egg, cracked into a small cup or saucer
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1 cup chopped, toasted walnut pieces (optional)
Preparation: Preheat the oven to 350 degrees F.

Sift together the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

Place the butter, granulated sugar, and light brown sugar in the bowl of an electric mixer and cream the ingredients on high speed. Scrape down the sides of the bowl with a rubber spatula.

Add the vanilla and egg and mix on medium speed.

Add the flour mixture and mix on low speed just until batter is stiff-don’t overdo it!

Turn off the mixer and, using a large spoon or plastic spatula, fold in the chocolate chips and the walnuts, if desired.

Using a tablespoon, scoop about 2 spoonfuls of the dough into a ball and place on a baking sheet. Repeat with remaining dough, keeping the scoops about 2 inches apart. Using your fingers or the back of the spoon, press down on each ball of dough to slightly flatten. You should get about 9 cookies on each sheet.

Bake until golden brown, about 20 minutes. (Depending on the size of your oven, you may need to do this in batches.)

Using oven mitts or pot holders, remove the cookies from the oven and transfer with a plastic turner to wire racks to cool. Repeat with the remaining sheets, if necessary.

Yield: About 27 (4-inch) cookies

Snow Day Cinnamon Rolls

Here in the south it doesn’t snow that often, but when it does, the entire city shuts down and we’re all (gladly) stuck inside! That’s when I break out this amazing comfort food recipe, sit on the couch and watch the snow come down!

Ingredients
1 loaf prepared dough, thawed (found in freezer section)
4 tbsp. butter, melted
1/2 cup sugar
1 TBSP. ground cinnamon
1/4 cup toasted pecans, slightly chopped

Glaze
1 cup powdered sugar
2 TBSP whole milk
1 TSP vanilla extract

Instructions
1. Preheat oven to 350-degrees.
2. Grease a round cake pan or baking dish.
3. Roll out dough into a rectangle.
4. Brush with 2 tbsp. melted butter.
5. Spread cinnamon, sugar and pecans all over dough.
6. Carefully roll dough into a jelly-roll fashion. Pinch the seam and edges.
7. With a serrated knife, cut 1-inch slices and place in pan.
8. Brush with 1 tbsp. melted butter.
9. Bake for 20-25 min. until golden brown.
10. Meanwhile, combine glaze ingredients and mix well.
11. Brush with 1 tbsp. melted butter
12. Drizzle with glaze and enjoy!

Oatmeal Honey Bread
Makes 2 loaves

1 cup quick-cooking oats (not Instant)
2 cups milk, scalded
1 package yeast
1/2 cup warm water (110 – 115 degrees)
1/2 cup honey
2 teaspoons salt
1/4 teaspoon ginger
4 1/2 cups flour

Put oats in a large bowl and cover with milk. Stir and let stand until lukewarm. Sprinkle yeast in warm water. Let stand a few minutes and then stir until dissolved. Add yeast mixture, honey, salt and ginger to the oats mixture. Stir in flour and mix well. Cover and let rise in warm place until double in bulk, about one hour.

Knead down on well floured board and put into two greased loaf pans (9×5×3). Let rise until double in bulk, about 45 minutes. Bake in preheated oven at 350 degrees for 45 – 50 minutes.

Mac N’ Cheese

One pound of shell macaroni, cooked and drained Two pounds of black diamond or other high end white extra sharp chedder Container of half and half

Melt the cheese in the half and half and pour over shells

Put Italian flavored bread crumbs on top and bake at 350 until golden and bubbly.
Chai Spice Cupcakes with a Chai Spice White Chocolate Mousse

Chocolate Chai Spice Cake
2 cups All-Purpose Flour
½ cup Unsweetened Cocoa Powder
½ cup Instant Chai Tea Mix
2 tsp Baking Powder
½ tsp Salt
1 cup Unsalted Butter
1 ½ cups Sugar
4 Whole Eggs
2/3 cup Milk
1 tsp Vanilla Extract

Method of Prep:
1. Gather equipment and ingredients
2. Cream the sugar and the butter on 2nd speed until light and airy
3. Turn the mixer down to speed 1 and add the eggs one at a time
4. Sift together all the dry ingredients; add the vanilla to the milk
5. Add the dry mixture and the milk mixture alternating starting with the flour and ending with the milk
6. Take off mixer and distribute batter evenly among lined cupcake pans
7. Bake at 350 degrees F for about 20 min or until a toothpick inserted in the center comes out clean; let completely cool before icing

White Chocolate Chai Spice Mousse
1 qt. Heavy Cream
1 cup Egg Whites
1# White Chocolate
Pinch Salt
3oz Sugar
4 Chai Tea Bags
2 oz Cinnamon, ground
1 oz Clove, ground

Method of Prep:
1. Gather equipment and ingredients
2. Place cream in a pot with the tea bags; heat to right before boiling then turn off heat and let tea bags steep in cream for 10 min, then cream and place in refrigerator to chill
2. Once heavy cream in chilled place in a mixing bowl with the whip attachment and whip until med. stiff peaks; at the same time in another mixing bowl whip the egg whites, salt, and sugar to med. stiff peaks
3. Melt the chocolate while the egg whites and cream are whipping
4. Once everything is whipped and melted, change the whip to a paddle on the egg whites and add the chocolate; mix until incorporated
5. Take the egg white and chocolate mixture and fold in 1/3 of the cream
6. Pour all the egg white mixture into the cream and gently fold to incorporate fully
7. Once fully incorporated place into a piping bag with a large star tip and pipe a large rosette on top of each cupcake; sprinkle with cinnamon

NOTE: None of these resipes were created by me they were all found off various web sites.