Bows and Buttons

Hello everyone! I feel like my opening line is always just apologizing for being absent for so long, but I'm trying to get better at this whole blogging thing.

Today marks the one year anniversary of me chopping off 1 and a half feet of my hair and gaining a lob. I thought that today I would reflect a little on the experience.

For the longest time, my hair was my security blanket; In my childhood, my mom used to always force me, dragging my kicking and screaming self to the hair salon, to get a bob. She always said it looked so cute, but I HATED it. So when I got into my teen years and was in control of my own hair, I let it grow out as long as I could. Except it was never long enough. I never realized how much hair I had until it was gone. I was under the impression that my hair was about shoulder length so average medium length hair but in reality it was down to my lower back. I was able to control everything about it, long hair isn't really finicky and doesn't have it's own mind. One day I was sick with the flu, lying around miserable as ever and decided that I was going to do something spontaneous. So I scheduled a hair appointment for the next day (yes, I was no longer contagious) and told the receptionist that I wanted a lob so I couldn't back out of it. I got to the salon and went with it, closing my eyes throughout the entire experience because I couldn't bear to see my precious hair be taken from me. I walked out as a new person. I was no longer defined by my hair, I wasn't just the one with the "pretty hair", I could be edgy and explore different facets of my own personality rather than just being confined by being the conventional figure of femininity. I didn't have the long hair to play with when I was nervous or the ability to be lazy and just throw it up in a bun when I slept in. Most of all, I realized how stupid I was for putting so much of my self confidence in the way my hair looked. I realize that this may sound superficial and petty but my hair had become a part of my identity by that stage in my life and by taking it away, I had to learn to compensate for that "gap" in my identity. Getting rid of most of your hair isn't a choice for many people and I applaud them for being able to handle it so well (remember to donate your hair!!) but I also urge all of you to try and cut off a little more than you are used to.

xx,

India

Hi everyone, okay okay, I know these apologies are getting repetitive but I'm hoping this might be the last time that I take a break from posting. I'm going to try really hard this year to keep on schedule with good content so bear with me guys!

As shown in the title, today I'm going to show you guys how I pack quickly. So I tend to travel a lot for various reasons and that requires me packing. A LOT.

After a while it can be repetitive and innate but I thought I would help anyone out with some tips on how I tend to do it. Right now, I'm in Italy and scampering around and on this trip, I could only bring about one light duffle bag of luggage because of the inconvenience of lugging around a carry on through cobblestone streets. I typically only pack a carry on and I highly recommend taking only one carry on for trips less than 2 weeks to save money and eliminate things you don't need.

Have outfits you feel comfortable in

If you're like me, you have dozens of clothing items that you feel uncomfortable in. Maybe not the material itself, but self consciousness can play a part, or maybe something easily stained or very expensive or sentimental. Now is the not the time to pull these pieces out because it will distract from the point of your trip (for me vacation) and cause you to be hyper-focused on your outfit instead.

One basic and one print

So once you put away those uncomfortable pieces, you should be left with clothes you feel great in. The next step is to pick out tops, bottoms and dresses in fun prints. For a two week trip (provided you have access to a washing machine or you don't mind re-wearing something) you should pack about 7 outfits that can mix and match. To do this, pick out 2 of your favorite tops, 3 of your favorite bottoms and one dress all in some sort of print or embroidery, etc.

Then pick out 3 tops, 2 bottoms and one dress in a solid/ basic color that will match with the other items. Try and pick mostly black, grey and white for these basics as they are easily paired. This way, you can mix solid bottoms with patterned tops and vice versa and boom instant 14 day wardrobe.

Accessorize

Accessories are what makes these outfits change day by day. Pack 2-3 pairs of shoes that can go with the entirety of what you packed (normally a nude, black and white). 2 hats almost always come in handy (unless you aren't going somewhere sunny. A light silk scarf can do wonders, as does a statement necklace and a long chain necklace. Also have only two purses, one tote-esque bag and one crossbody.

Technology

Get a clear makeup bag to hold all cords and tech items you may need so you can quickly take it out for TSA and pack it all back in. Same goes for medicines. Keep all of your TSA regulated items in one place so it's easy repacking

What about beauty?

I've found that unless you NEED a certain beauty product or it is medicated, skip bringing any toiletries if you are going to any type of city. You can better immerse yourself in the culture and use their beauty products (I'm sure other countries have soap) and plus cool souvenir right?? You can try out French foundation en France or Japanese perfumes in its namesake country. Just be sure to bring back only what can pass through TSA so you don't have to throw it away!

And in doing all of this, you can save so much space in your luggage for souvenirs whilst avoiding outrageous check in luggage prices and avoiding unnecessary stuff in your suitcase!

That's all I've got for you today! Thanks for reading and leave your packing tips below

xx,

India

Hi guys! So earlier this week, I was reminiscing about my trips to Paris and the delicate amazing pastries they had. I started to crave a macaroon really really badly so I ran out to the store and quenched the craving, but then a second wind hit me, Madelines. But I couldn't find them anywhere. They are like little mini cakes where it is acceptable to eat many of them at once. PORTABLE CAKES. People have varying opinions on whether a madeline should be dense or light, I prefer something a little bit in the middle, leaning towards a light texture. Also people argue over whether it should have a little bump on the back, some say its the sign of a good madeline while others avoid them like the plague, personally I think the little bump gives it character (and something to prop it up on while taking pictures). So let's jump right in.

I went to my nearest Bed Bath and Beyond and just bought the first madeline pan I saw, mine was by Wilson and was a metal pan (I've heard that the silicone ones are good too). I then promptly google recipes to see the ingredients I would need and most had the same few ingredients, all of which I had in my kitchen to begin with. Then, to find my recipe, I went through google images to find the prettiest ones and I ended up at http://www.bigbearswife.com/chocolate-dipped-madeleines-sundaysupper/

That recipe is what we will be adapting just a tad today.

Makes: 24

Ingredients

4 eggs

~~1/4 teaspoon salt~~ Just a small pinch of salt

~~2/3 cup sugar~~ Make it an even cup

~~1 teaspoon vanilla~~ 1 1/2 teaspoons of vanilla or 1 teaspoon of lemon extract

1 cup flour, all purpose

1 stick unsalted butter, melted (Just take a stick or 1/2 cup of butter, put it in a microwavable bowl and nuke it for 45 seconds so it doesn't scald)

Instructions

Preheat the oven to 375F. While it's preheating, spray your madeline pans with Pam cooking spray or butter them if you feel like it. (Also, if you only have 1 pan (12 madelines), after you take the madelines out of the pan for the first batch, take a paper towel to get all the excess and respray and you can get away with it. That's the only reason I strongly recommend spraying down the pans so that the butter doesn't burn in the pan)

In a medium bowl (or the bowl of a stand mixer) beat the eggs with the salt together until foamy Like around 3 minutes on high, you will need a handheld or stand mixer if you don't want your arms to hurt after a minute.

While the egg mixture is beating, slowly add the sugar. Just add in 1/3 of the sugar at 2 minute intervals. Mix on medium-high speed for 5 minutes. eh mix till it's really pastel yellow and fluffy to the point of no return.

After 5 minutes mixture should be a pale yellow color and quite fluffy.

Add in the vanilla and mix well. If you want to substitute Lemon switch it in now! Just add vanilla extract until it smells good. Also, try and get a natural vanilla, I recommend the one from costco, sorry I'm such a Costco girl)

Remove the bowl from the stand mixer and use a spatula for the following steps.

Fold in the four and butter, alternate pour a little of each and fold the batter until all of the flour and butter have been used. Just dump the flour in first and then the butter on top, take a big spoon to mix it in a little. When it looks like a little yellow mess with some flour here or there, then go in with a spatula

Pour the batter into each mold of the Madeleine pan, about 1.5 tablespoons worth of batter for each one. (about 3/4 full) NO NO NO, fill it halfway because when I filled it with 3/4 the batter spilled over the mold.

Bake for 7-9 minutes, or until until the madeleines are golden and spongy. Look for the back of the madelines to be light brown and the edges of the mold to be a medium brown. If you plan on eating them not right away, wait till the edges are a light brown

Flip baked Madeleines onto a cooling rack and let cool. For about 4 minutes, they cool fast, and the fresher the better so you can eat them straight out of the oven (I did, well 2 minutes afterwards). If you leave them out for 5 minutes, they will become dry dry dry.

After the Madeleines are cooled, melt the chocolate according to the package directions. If you want, I think they're 100% fine as is.

Dip the tip of the Madeleine into the chocolate, set onto a baking sheet lined with foil or parchment paper. Let chocolate harden.(If using toppings, sprinkle the toppings onto the chocolate before it hardens)

THEN EAT THEM ALL, HOLD A TEA PARTY, INVITE YOUR NEIGHBORS OVER. May I recommend hot chocolate and madelines. It will be my new Christmas tradition.

My end result (the three I didn't eat immediately) :

Ok I'll spare you from anymore commentary today so see you next time

xx,

India