Today is the last time I will post until after I take part two, the clinical vignette portion, of the State of California’s BBS exam on Saturday, December 19th. For the next nine days I will be in a hyper-focused state of over preparing( if I pass) or inadequately preparing( if I don’t).
I thought that I would share some goodies with you during my absence, one goody for each day I am gone.
1. My Christmas tree.
Be sure to notice the “Lily” ornaments( thank you Preppy Princess for telling me about the Westie ornaments from Saks) and all the Fleur de Lys ornaments that my very fabulous and generous friend Pamela of Francophilia gave me.
4. My favorite David Sedaris holiday story of all time.
5. I thought I would remind you all for the 105th time that when I was little I decorated Bob Newhart’s Christmas tree. Maybe in 2010 I will bring out another brush with greatness story as this one is getting a little old. However it seemed timely, with the holidays and all. Here is a little Bob Newhart Christmas present for you.
6. My best secret for upping the wow factor for holiday makeup:
Mix your foundation with a dab of MAC’s Strobe Cream. Then stipple on over your foundation some MAC vanilla pigment. If I am wanting to look like I might be a sparkley vampire from the Twilight set I add a little of MAC’s Belightful Irridescent Pressed Powder.
False lashes always make things more festive unless you glue your eyelids shut. I like MAC’s or Shu Umera’s lashes best. I always have the sales gal cut the lashes for me, so they aren’t too long for my little eyes and trail off onto my face like a confused caterpillar.
7. An easy holiday recipe that involves canned cranberries( this is me trying to be supportive of the Canned Cranberry Eaters of America©) . I got the delicious and festive recipe of Cranberry baked brie from here.
1 (16-ounce) round Brie
1 (16-ounce) can whole-berry cranberry sauce
1/4 cup firmly packed brown sugar
2 tablespoons spiced rum
1/2 teaspoon ground nutmeg
1/4 cup chopped pecans, toasted
Trim rind from top of Brie, leaving a 1/3-inch border on top. Place Brie on a baking sheet.Stir together cranberry sauce and next 3 ingredients; spread mixture evenly over top of Brie. Sprinkle evenly with pecans.
Bake Brie at 500° for 5 minutes. Serve with crackers, French bread and/or sliced fruit. Goes well with champagne or a nice white wine( preferable not from a box as canned cranberries and wine in a box are just taking the convenience food thing a bit too far).
No matter if I pass or fail I will post immediately after I am done with the test on the 19th. Please wish me luck and send good thoughts on my test date. I need all the good thoughts you can send. Can’t wait to see you as that will mean this is all behind me. Besides that I will miss you!