Although I love to mix it up and am constantly trying new products, I do have a few faves that I use on the regular. Here’s my current beauty routine:

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Face: My skin is oily, so I go for oil-free and matte items 
– 100% Pure Caffeine Eye Cream
– Clinique Moisture Surge Thirst Relief
– Dr. Jart’s Pore Medic Primer
– Maybelline Fit Me Matte Poreless Foundation
– MAC Blush in Mocha

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Eyes/Brows: I lean toward a notch up from natural with staying power
Brows: Studio Gear in Java
– Smashbox Photo Finish Lid Primer
– Eyes: MAC Shadows in a variety of neutrals, particularly in Orb & Sable.
– Covergirl Perfect Point Plus in Grey Khaki
(Lashes by Regina Dylan)

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Lips:
– Here? Bare.
– Faves? Daily = Carmex.
– Color? Smashbox Be Legendary Lipstick in Bing or Fuchsia Flash Matte.

Want to see all my beauty faves?
Check out my wish list here.

xoxo.

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Need a few last minute ideas? Here’s a little round-up!
I’m assuming you have the turkey covered… what about sides?

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Martha Stewart’s Mashed Sweet Potatoes

Cup of Jo’s Bite Sized Baked Brie with Honey

Food52 Vegetarian Turkducken (Vegducken!)

NY Times Roasted Cauliflower Steaks

With Food & Love’s Roasted Acorn Squash & Caramelized Shallots with Parsley Oil

Zucchini Fritters

Food52 Pumpkin Ice Cream Pie

 

Have a fantastic holiday weekend!

This recipe is so simple and SO good. And it combines two of my favorite things, slow cooking and cooking with beer. Once the winter sets in, the slow cooker is my best friend. And the flavor of this stroganoff is just WOW at the end of the day. The dijon really adds just the right amount of bite.

slow cook stroganoff

Slow Cook Stroganoff
Adapted from Martha Stewart

2 pounds beef chuck, cut into thin slices
2 medium onions, chopped
1 pound mushrooms, quartered (I used cremini)
6 garlic cloves, minced
Coarse salt and ground pepper
4 tablespoons cornstarch
1 cup reduced-fat sour cream
4 tablespoons Dijon mustard
1 bottle of beer (I used a Porter)
Egg noodles, for serving

Slice beef, chop the onions and mushrooms, then toss them into a gallon zip lock bag with the minced garlic. Add the bottle of beer and refrigerate overnight.

In the slow cooker, toss beef, onion, and mushroom mixture with 2 teaspoons coarse salt and teaspoon pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).

Prepare the egg noodles. In a large glass measuring cup, whisk cornstarch with 4 tablespoons water. Ladle 2 cups of cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute (It happens very quickly!). With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard.
Serve over the cooked noodles.

I’m sure you’ve seen all this gorgeous hand lettering out there. I’d like to give a little love to some of the smaller shops that are just killing it with their beautiful designs and letterings.
Here are a few of my recent favorites:

HandLetteredDesign:

a_HandLetteredDesign

KaelahBee Designs:

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DoveHouseHandmade:

a_DoveHouseHandmade
AdamJK:
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TheGoldenLetter:

a_thegoldenletter

 

 

I even had Kate of ItsKatesHandwriting & FarmHouseWedding do a custom piece for me, and it’s just gorgeous!
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Isn’t it lovely? Thanks Kate!

Here’s a classic! Easy too. The only thing you need is a little patience. But it’s well worth the wait!

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Easy Beef Stew
via the ny times

4 pounds lean, boneless chuck steak
¼ cup olive oil
Salt and freshly ground pepper to taste
1 tablespoon finely chopped garlic
2 cups coarsely chopped onions
6 tablespoons flour
4 cups dry red wine
2 cups water
4 whole cloves
1 bay leaf
½ teaspoon thyme
6 sprigs parsley, tied in a bundle
6 large carrots, about 1 1/2 pounds, trimmed and scraped

Cut the meat into two-inch cubes. Using a large skillet, heat the oil and add the beef cubes in one layer (I ended up cooking mine in 2 batches because the pot wasn’t big enough). Add salt and pepper and cook, stirring and turning the pieces often, for about 10 minutes. Add the garlic and onions and cook, stirring occasionally, for another 10 minutes. Sprinkle with flour and stir to coat the meat evenly. Add the wine and stir until the mixture boils and thickens. Stir in the water. Add the cloves, bay leaf, thyme and parsley. Cover closely and simmer for one hour.
Meanwhile, cut the carrots into one-inch lengths. If the pieces are very large, cut them in half lengthwise. Add them to the beef. Cover and continue cooking for 30 minutes, or until the carrots are tender. Serve the stew sprinkled with chopped parsley.

Some people opt for no bouquet at all – which I love because then the whole focus is on you! but I needed a little something to hang onto. And some are probably still as in love with the idea of bouquet options as I am. For those with a little less traditional style…

bouquet_theflowergirlatlanta_seashells
Seashell Bouquet for thar beautiful beach wedding!

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Artichokes! My favorite!

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Or something more futuristic? I’m in love with this gorgeous metal piece.

Keep reading for more fabulous options!

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