Megan's Picks: 10 fave beauty products

clockwise:

Burt's Bees baby powder: When it comes to beauty products, I tend to lean kinda crunchy. I'm all about playing it safe. To this point, I stopped using conventional deodorant a couple years ago and instead use a mix of this baby powder and Thai Crystal Spray. It helps keep me dry in the armpit region and it totally works as a dry shampoo when you're tryna holler at 5 day hair.

Josie Maran whipped argan body butter: I've never been particular about my body lotion - all that changed, however, when my mom gifted me this dreamy lotion last year. I swear, I swear! It's the best, most luxurious, lightest lotion you will ever put on your body. It's a bit pricey at $35 a tub so I try to use it sparingly, but damned if this stuff isn't life changing.

See by Chloe perfume: I'm a sucker for musky scents; I'd wear men's cologne on the reg if I didn't feel so weird about it. The See by Chloe perfume is a nice alternative to spritzing on the Dior Farenheit; it's a heady mix of fruit and floral and I just adore it.

YSL touche elcat: Yet another baby always finding its way onto those top 10 lists across the magazine aisles. It's a magical gold wand full of luminosity. Dab it on wherever you see shadows on your face when you look down in the mirror and it instantly brightens you up. A little goes a long way, so don't be scared off by the price tag.

Josie Maran Argan Oil: I've got a tiny little soapbox reserved specifically for preaching the benefits of using argan oil as moisturizer. I switched from lotion a few years ago cause Josie Maran told me to (when she tells you to do something beauty-related, you listen). It may sound crazy - slathering oil all over your face every night? What what what?? But it moisturizes so well, gives you such a glow, makes you look so healthy.... Plus, it doubles as hair moisturizer.

Blue Goo cracked heel emu oil: All right, all right. This may not be the most glamourous beauty pick you've ever seen but! feet problems are the worst! And yes, emu oil. Like oil from the mammal that is an emu. I don't want to know how this stuff is made, honestly, because what? But I'll tell ya. Your feet will be soft and beauuutiful when you use this.

Origins GinZing under eye cream: I've fooled around with a few different under eye creams in my day; I guess you could say I'm a bit of a player. I like this one because it's super rich feeling while still being light, has a bit of an immediate cooling effect (which always makes me think something's working) and it's at a great price point, as far as eye creams go.

NARS blush in Orgasm: There's a reason this is on every single person's top beauty picks. It's the only blush anyone ever needs.

NYX eyeliner: This eyeliner goes on easily, blends well, is nice and soft and comes in about 30 different colors. And since this cheapie is only $3 a pop (and Ulta is often doing a buy one/get one 50% off w/this brand), I always pick up a fun color (since dying my hair ultra blonde last week, I'm currently digging purple) along with my standby - dark brown.

Not Your Mother's Beach Babe texturizing spray: I bought this on a recommendation from my friend Lisa and it hits all the major high points a beach spray should hit: it's inexpensive, smells good, and maintains the delciate balance between texture and...crunch. I have since bought the Victoria's Secret beach spray and I'll say that one works just as well.

recipe: FARMER'S CASSEROLE REMIX

Anyone who knows me knows I LOVE a casserole. Always have, always will; and anybody who knows me REALLY well knows WHY I love a casserole. Here's a little insight into my life that I'm just sure you couldn't live another day without knowing: I come from a very working class, very southern family. (I know you can tell by my yellow skin and eyes...) My mom is from rural Mississippi and my dad from Buena Vista, Virginia. In addition to these facts, my family has always been very religious. I was raised in the Pentecostal Holiness church. Raised in that church 3 times a week from the time I can remember until college. Now, if there is nothing but one thing that comes from growing up in a working class, southern, Pentecostal family, it's a good casserole. My mom is the master, too. She grocery shopped on a budget but could make a hearty, delicious million dollar casserole in the blink of an eye. She also, just like all those other southern, godly, Pentecostal women, would throw together an award winning potluck cass with only 10 minutes notice. So, now, I'm 28 with my own kitchen and my own family, and though we don't eat them often, I find myself whipping one up when I'm feeling a little homesick or in need of some indulgence at the end of a long week. This was one of those weeks. So, here it is- my remake of one of my favorite casseroles my mom ever made: the farmer's casserole. Often made for breakfast and with mild flavors like monterey jack and ham, I did it up to be perfect for dinner by throwing in a little spice and a veggie twist.

INGREDIENTS:
cooking spray
1 tbs butter
3 cups frozen shredded hash browns
1 1/2 cups shredded pepper jack cheese
2 green peppers
1 large onion
1 bunch scallions
1 15 oz can black beans
4 large eggs, beaten
1 1/2 cups milk
1/2 tsp salt
1/4 tsp pepper

1. Preheat oven to 350 degrees.

2. Drain and rinse black beans.

3. Slice yellow onion and peppers and chop green onions. Put green onions aside. Sauté yellow onion and green pepper in butter. (I always pull out the cast iron skillet for this.)

4. In a medium bowl, whisk together eggs, milk, salt and pepper.

5. Shred cheese.

6. Spray 8x8 casserole dish with cooking spray. Layer hash browns on bottom of dish followed by sautéed onions and peppers, green onions and black beans. 

7. Pour egg mixutre on top.

8. Sprinkle with shredded cheese.

9. Bake uncovered for 45 minutes. Check center of casserole by inserting a butter knife or toothpick. If it comes out coated in liquid egg mixture, return to the oven and bake another 20-25 minutes. Let rest for 5 minutes. Serve.

My original intention for this recipe was to add chorizo. Unfortunately, the day I made it, the butcher was sold out, so I went with black beans. I definitely wasn't disappointed. We ate bowl after bowl of this curled up on the couch watching movies that night. It made my heart feel good. Hopefully it does the same for you!

xo, A.

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FORAGE happy hour: Bloody Marys

There are a few drinks/liquors that, if presented to either Alicia or I, will always elicit an "ohh yeahh". These are: chilled Patron tequila shots, spicy margaritas, vodka anything, sangria and bloody marys. We LOVE a bloody mary. Love em. And listen: I know everyone has their own way to make a bloody and some of y'all may be like, "what, gross! my way is better!" but ya know. Variety and all that. Please excuse the inexact measurements. You gotta just feeeeeel when it's right. Forage Bloody Mary makes (about) 2 3 cups Tomato juice 2 shots Absolut Citron Old Bay seasoning pinch Cayenne pepper small palmful Celery salt (1) Lime juice (1) Lemon juice Worcestershire Tablespoon Dijon mustard Spoonful Horseradish In a pitcher, combine Old Bay, Cayenne, Celery Salt with the squeeze of half a lime and half a lemon, the worcestershire, mustard and horseradish. Stir with a wooden spoon until the mixture is fully combined. Add tomato juice, vodka and stir until combined. I like to add a little water to the mixture after I've combined all the ingredients to thin it out a little bit. Taste, and then add seasoning until you're happy with the outcome!

FORAGE LOOKBOOK

Forage 2013 S/S Lookbook from Timothy Ryan Poe on Vimeo.

This past First Friday, our dear friends at Raven Hi-Fi hosted the premiere of our very first Forage (video!) lookbook. We shot the film in May (you can revisit the still images from a blog post past here) and were so thrilled to finally share the final product with the community. We couldn't be happier with how it turned out; it captures perfectly the vibe we were going for: fun!. Alicia and I have often talked about how lucky we feel and how proud we are to have such creative, talented and willing folks in our lives to help us execute something like this lookbook. From our awesome interns and employees helping behind-the-scenes, to the whole host of friends-turned-models who shared their afternoons with us to be in front of the camera, to director extraordinaire Ryan Poe....all the way back to Matt and Rebecca Thomas for allowing us the use of their newly renovated bar space at Kybecca and Brooke and Dave at Raven for hosting the premiere party....y'all rock. Thanks again. We hope you enjoy! Cheers, Megan and Alicia

recipe: BEET & SUGAR SNAP SALAD

If you remember, my last recipe post was a gem I was lucky enough to have discovered through my Jane Austen book club. Well, so is today's, or at least inspired. I changed a few things up, but the essence of this salad stays true to the original from the great cook, Caroline Carver. Again, Caroline, thanks! It's delicious, savory, quick to assemble and very satisfying on these hot, summer evenings. It includes two of my favorite things in the whole world: beets (a recent addition to my "favorites" list) and dill, so, as you'll see, it is full of beautiful color and, thanks to the sugar snaps, delightful texture.

INGREDIENTS:
3 medium beets
1/2 lb sugar snap peas, trimmed
goat cheese
1/4 cup shelled pistachios
1 tbs plus 1 tsp dijon mustard
1 tbs plus 1 tsp cider vinegar
1/4 cup olive oil
3 tbs chopped fresh dill
1 1/2 tsp sugar

1. If you are using fresh beets, cook them. (Preheat oven to 375 degrees. Wash each beet. Cut off the stems, leaving about an inch. Wrap each beet in foil. Back for about 1 hour and 15 minutes. Remove foil. Let cool. Peel skin from beet with paper towel.) The grocery store was out the day I made this, so I used pre packaged beets which worked perfectly. Either way, once they are cooked, or once you have removed your beets from their packaging, slice. Place in large bowl.

2. Rinse and trim the sugar snap peas. (To trim sugar snaps: With the pea laying flat on the cutting board, curve out, cut off the top of the pod. Then pull out the tough string that runs on the inside of the curve.) Add to bowl.

3. Shell the pistachios, then add to bowl.

4. In a small bowl, mix mustard and vinegar. Gradually whisk in oil, then dill and sugar.

5. Season beets, sugar snaps, and pistachios with salt and pepper. Drizzle with dressing. Top with crumbled goat cheese. Toss and enjoy!

xo, A.