Tag

fresh

how to: make a candle from an orange.

Scrolling through our latest edition of The Southern Coterie, we came across this genius post from Libbie Summers. She made CANDLES out of ORANGES. We can’t think of a better way to bring fresh, citrusy scent into your home in the middle of winter! Plus, her pics are gorgeous. Read on and try it for yourself – we’re going to!

How To Make a Candle From An Orange (makes 2 candles)

(By Libbie Summers, Assisted by Candace Brower)

Ingredients/stuff you’ll need:
1 orange (preferably with a thick skin)
Knife
Grapefruit spoon (optional/you can use your hands just fine)
Olive oil or vegetable oil
Lighter

Directions:

STEP ONE
Picking Oranges to make an orange candle: LibbieSummers.com
Pick/Buy/Steal/Borrow An Orange.

STEP TWO
Orange Candle Making: LibbieSummers.com
Use a knife to cut the orange in half across the middle.
Making an orange candle from libbiesummers.com
Use your fingers or a grapefruit spoon to remove the flesh down to the skin, being sure to leave the middle stem like portion intact. (I was worried about it ripping out, but the worry wasn’t necessary. The “stem” is tough and won’t pull out easily.)
Making an orange candle from libbiesummers.com

STEP THREE
Making an orange candle from libbiesummers.comPour oil over the stem (this is important, you need to get the stem/wick saturated with the oil to help start the flame). Fill to slightly below the top of the wick.

STEP FOUR
Making an orange candle from libbiesummers.com
Let the oil filled candle sit for a few minutes before lighting with the lighter. Even then, it still takes a couple of minutes to keep the flame from extinguishing. But, once you get it lit, it will stay lit for….wait for it.
How to make an orange candle from LibbieSummers.comFIVE HOURS!!!!! And, as far as the scent goes…think a homemade orange and olive oil body scrub. Just a slight citrus scent mixed with olive oil and something else you can’t quite put your finger on.
I will never throw away an orange rind again without illuminating it.

Read more from Libbie here!

 

If you guys try this, post your pics to Instagram and tag us @glitter_blog_xo.

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ciao bella.

We love pizza. Like love love. When J heard Varuni Napoli was opening in Atlanta, a plan was immediately made to check it out:

M’Girls Maggie, Mary and I met up after work (and a mani on the fly) to try what would be our new favorite pizza joint. Varuni Napoli is really heating up Atlanta’s pizza scene. Naples-born chef, Luca Varuni, really delivers an authentic experience all the way down to the house-made limoncello that made me feel like I was sitting on a patio in Capri again. Total perfection. We even dined with Luca’s father, Papa, who took a great liking to us girls (What’s not to love?) All of the restaurants ingredients are imported from Italy and they feature a mozzarella bar PLUS prosecco on tap. If you aren’t sold now, we can’t be friends. 1540 Monroe Drive, NE Atlanta, GA.

precious dishes.
precious dishes.
margherita for 3, please.
margherita for 3, please.
papa and his girls.
papa and his girls.
true gentlemen walking us to the car.
true gentlemen walking us to the car.
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grilled corn with herb butter.

Adults and kids alike will love this delicious summer side dish: fresh corn grilled with herb butter.

The Glitter Life Grilled Corn

Grilled Corn with Herb Butter via Summer Cottage magazine

What You Need:

  • 3/4 cup butter, softened and divided
  • 1/2 cup vegetable oil
  • 3 tablespoons chopped fresh chives
  • 3 tablespoons chopped fresh parsley
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 6 ears corn, husks and silks removed

What You Do:

  • Preheat grill to medium-high heat (350 to 400 degrees). Spray grill rack with nonstick nonflammable grill spray.
  • Meanwhile, in a small saucepan, melt 1/4 cup butter over medium heat. Add oil and whisk until combined. Set aside.
  • In a medium bowl, beat remaining 1/2 cup butter, chives, parsley, salt and pepper at medium speed with an electric mixer until combined. Set aside.
  • Using a silicone brush, brush corn with oil mixture. Place corn on grill rack over direct heat. Grill, covered with grill lid, brushing with oil mixture and turning every 10 minutes for at least 25 minutes or until golden brown and tender. Serve warm with herb butter.

The Glitter Life Grilled Corn

What’s your favorite veggie to grill? Tweet or Instagram us at @glitter_blog_xo!

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fresh cucumber salad.

Is there anything better than a simple salad made with the freshest ingredients? My mother-in-law made this delicious cucumber and avocado salad on Sunday, and I had to have the recipe. It’s fresh, healthy and colorful – perfect for an outdoor summer meal.

The Glitter Life Fresh Cucumber Salad

The Glitter Life Fresh Cucumber Salad

Fresh Cucumber Salad via Summer Cottage magazine

What You Need:

  • 2 avocados
  • 3 tablespoons fresh lemon juice
  • 3 English cucumbers, peeled, cut in half lengthwise, seeded and sliced
  • 1 (12-ounce) package heirloom cherry tomatoes, halved
  • 3/4 cup olive oil (I think you can get away with less)
  • 1/4 cup apple cider vinegar
  • 3 tablespoons chopped fresh chives
  • 3 tablespoons chopped fresh dill
  • 3 tablespoons chopped fresh basil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • garnish: fresh torn herbs

What You Do:

  • Peel, core and dice avocados. In a large bowl, combine diced avocado and lemon juice. Toss gently. Add cucumbers and tomatoes. Gently stir to combine.
  • In a small bowl, whisk together oil and vinegar until smooth. Add herbs, salt and pepper, whisking until combined. Pour over cucumber mixture, stirring gently to combine. Serve immediately. Garnish with fresh herbs, if desired.

The Glitter Life Fresh Cucmber Salad

Enjoy!

PS – And how good does that grilled corn look? We’ll have that recipe for you later this week!

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weekend instagram diary.

The Glitter Life July
fresh figs // creamy roll from shogun // cucumber avocado salad // j jets to boca raton for work // l shows off this adorable dress from social // guster, ben folds five & barenaked ladies at verizon amphitheater // the adorable nash porter jones, j’s friend molly’s baby boy // a relaxing sunday on the links at reynolds landing // weekend flowers // romes soaking up the sun // j enjoyed the carl black vip club at verizon amphitheater // grilled corn with herbs

Want the whole story? Just follow us on Instagram at @glitter_blog_xo.

On tap for The Glitter Life this week: three fantastic summer recipes, a hot-weather-hair tutorial, and J’s latest nail polish obsession. Stay tuned!

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homemade happy hour: seasonal crostini + berry gin sparklers.

Happy Hump Day! Instead of meeting your friends at your favorite neighborhood bar, mix it up and invite everyone to your place for a homemade happy hour. Sweep off your patio (or tidy up your living room), throw some fresh flowers in a vase, and lay out the fixings for the two super easy recipes: Seasonal Crostini and Berry Gin Sparklers.

The Glitter Life Crostini
seasonal crostini: choose your cheese, then go crazy with in-season toppings. image: The Glitter Guide.

Seasonal Crostini by The Glitter Guide

What You Need:

  •  French baguette, sliced & lightly toasted
  • Your choice of cheese (options include goat, whipped feta, ricotta, fresh mozzarella and brie)
  • Your choice of toppings (options include roasted tomatoes, marinated olives, artichoke hearts, fresh berries and sliced prosciutto)
  • Your choice of herbs (options include rosemary, basil and thyme)
  • Honey
  • Olive oil

What You Do:

  • Arrange cooled toasts on a platter.
  • Layer on your choice of cheese and then top with your preferred accoutrements.
  • Drizzle on honey or olive oil. Finish with fresh herbs.

Try these combinations:
– Goat cheese with blackberries, honey + rosemary (shown in images above).
– Roasted tomatoes with ricotta cheese, thyme + olive oil.
– Roasted tomatoes with fresh mozzarella, prosciutto + basil.
– Whipped feta with herb-marinated tomatoes + olive oil.
– Goat cheese with sliced pear, honey + thyme.

You’ve got your app. Now, for the cocktail.

The Glitter Life Berry Sparkler
berry gin sparklers: a super-cute excuse to dust off your cocktail shaker. image: the glitter guide.

Berry Gin Sparkler by The Glitter Guide

What You Need:

What You Do:

  • In a shaker combine ice, 1 ounce of gin, 1 ounce of Cassis and shake.
  • Pour into champagne coupe and top with Prosecco.
  • Garnish with fresh berries and mint leaves.

Lay out the drink ingredients and let your guests make these themselves. Ditto for the crostini. Easy, and impressive!

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kale pesto.

Hi Hi, Glitter Girls!

As you know, we have been craving spring. L made this kale pesto Friday night and it really satisfied her desire for something fresh and healthy. Plus, it was delicious!

Kale Pesto (adapted from Downtown Romantic via Glitter Guide)

Ingredients

  • 1/2 cup chopped walnuts (or pine nuts)
  • 8 ounces kale, trimmed, rinsed, and chopped
  • 1 cup shredded Parmesan cheese
  • 1/2 cup extra-virgin olive oil
  • 1-2 cloves garlic, chopped
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Method

  • Toast nuts in the oven or a frying pan until they’re golden and fragrant. Careful – this only takes a few minutes! Let cool. (This took me a few tries – I am easily distracted.)
  • Wash and dry kale, and trim all of the stems off. You should just have the leaves left.  OR, use bagged kale leaves. These are usually available in a 16 oz package – use half for this recipe. Use the other half for green smoothies.
  • Bring a large pot of salted water to boil. Drop the kale into the boiling water. When the water returns to a boil, swirl the kale around a few times until it wilts.
  • Pour the kale into a colander and rinse immediately with cold water. Press out as much water as you can using a dishtowel.
  • Place the nuts, kale, Parmesan, olive oil, garlic, lemon juice, salt, and pepper in a blender or food processor. Purée until smooth. You may need to add more olive oil to reach desired consistency.
  • Toss cooked whole wheat pasta with pesto. Top with freshly grated Parmesan cheese. Or, spoon a few dollops on pizza – delicious.
  • To refrigerate, cover with plastic wrap directly on the surface of the pesto. Will stay fresh for up to 3 days. To freeze, place desired portions in small containers with plastic directly on the surface of the pesto, or place in plastic freezer bags. Freeze for up to two months.
Kale Pesto
puree of freshness.
Kale Pesto + Penne
kale pesto + whole wheat penne
Kale Pesto + Pizza
kale pesto + pizza

This tasted so fresh! Joe and I ate it on whole wheat penne Friday night, and my friend Kate and I enjoyed it on pizza Sunday night. Definitely a fresh, healthy take on a classic.

Have you tried any new recipes lately? Tweet us @glitter_blog_xo, or Instagram pics at @glitter_blog_xo.

Xo

L+J

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