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wisdom wednesday: gentle reminders

hey yall its wisdom wednesday

wisdom wednesday

be back later

with love

brittany

MERRY CHRISTMAS!

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xo

brittany

8 things I love Wednesday well really it thursday(UO edition)

Well I got the job at urban outfitters!!! and I’m so excited I go for my orientation on Friday and this might have been a huge mistake taking a job at one of my favorite clothing stores. Here are a couple of things i’m absolutely in love with at UO.

1.  This storage bench

2. A Crosley Kitchen Phone

I’m only twenty but oddly enough We had a rotary dial phone when I was a kid, this one has push buttons but I still love it anyway

3. These lamps are too pretty

4. This jewelry cabinet

5. This Deux Lux Backpack, I have to have this for my cruise in march

6. This deena and ozzy cocktail hat

7. these skull candles

8. A crosley Alarm Clock Radio

Excitement!

I had an interview at urban outfitters today!!! I’m so excited and I’m praying I get the job. The store I applied to is so cute it’s  a lot smaller than other UO’s and its located in Beverly Hills. Hopefully I’ll be hearing back from them cause I would love to be stuck in that store all day.

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xo

brittany

hell must have frozen over

Its snowing in Houston.

I mean actually snowing, as in its not melting the minute it hits the ground.

I’ve never wanted to go home so badly in my life.

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untitled.

Still under the weather and not really feeling up to preparing an 8 things I love post

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xoxo

brittany

case of the mondays

feeling a little under the weather today

xoxo

brittany

Happy Sunday

So the other day I started my day off watching marie antoinette but for the last couple of weeks I’ve had french macarons on the mind

I found this recipe from Delicious Magazine

Ingredients

1. 50g ground almonds
2. 140g icing sugar
3. 2 large egg whites
4. 1 tbsp caster sugar
5. Pink food colouring paste
6. 3 tbsp good-quality strawberry jam

Method

1. Preheat the oven to 190°C/fan170°C/gas 5. Line 2 large baking trays with non-stick baking paper.
2. Sieve the ground almonds and icing sugar together into a large bowl. Put the egg whites into a separate bowl, and using an electric hand whisk, beat to soft peaks. Add the caster sugar, and whisk until glossy. Fold into the almond and icing sugar mixture, along with a very small amount of the pink food colouring. Mix until just combined and evenly pink – the mixture will reduce as the air bubbles in the meringue burst.
3. Put the mixture into a disposable piping bag, snip off 1cm from the end. Pipe small blobs (about 1 heaped teaspoon each) onto the baking paper, spaced apart, so you have about 50 in total. Set aside for 10 minutes to dry – this is important as it gives the macaroons the correct texture. Bake for 5 minutes, then turn the whole sheet of paper over – the macaroons will be stuck so won’t fall off. Bake for another 4 minutes. Remove from the oven and cool.
4. Peel off the baking paper from the macarons, then sandwich 2 together with a tiny blob of strawberry jam in the centre. Repeat to give you 25 in total.

Nutritional info

Per macaroon (based on total of 25): 42kcals, 1.1g fat (0.1g saturated), 0.7g protein, 7.9g carbs, 7.8g sugar, trace salt

Chef’s tip

Cook the macarons on the middle and top shelves of the oven, and swap the trays around once the macaroons have been flipped over. Store the macaroons in an airtight container for up to 3 days.