Fragrance World
The World of Fragrances & Perfumes
| Elisabetta Franchi Spring-Summer 2018 |
Elisabetta Franchi Spring-Summer 2018
Mexico – Travel
Mexico Travel Photography – Portraits, landscapes, monuments, highlights, places to go, people, culture, folklore, food & drinks, costumes and history.
| Gigi Hadid – Vogue Japan Nov 2017 |
Gigi Hadid – Vogue Japan Nov 2017
| Yana Weiman by Hermine Björkman for Social October 2017 |
Yana Weiman by Hermine Björkman for Social October 2017
| Barbara Palvin – L’Oreal Photo Shoot in Paris Oct 2017 |
Barbara Palvin – L’Oreal Photo Shoot in Paris Oct 2017
| Bella Hadid – Paris Oct 2017 |
Bella Hadid – Paris Oct 2017
Irina Shayk by Jason Kibbler – Vogue Mexico October 2017
Irina Shayk by Jason Kibbler – Vogue Mexico October 2017
Jasmine Sanders
Jasmine Sanders by Olivia Frolich – L’Officiel Switzerland October 2017
| Chanel – Femme Printemps-été 2018 |
Chanel – Femme Printemps-été 2018
| Sara Sampaio – Ellie Saab Fashion Show Sept 2017 |
Sara Sampaio – Ellie Saab Fashion Show Sept 2017
| Opal Gemstone |
Opal Gemstone-Birthstone of October
The folk who are born in the month of October are probably one of the lucky few who can choose between two different types of stones for their birth month. The stones that characterize births in October are opal and Tourmaline.
Tourmaline Gemstone
Tourmaline Gemstone-Birthstone of October
Tourmaline lives up to its name, which means “mixed stone”. With a rainbow of colors, Tourmaline can easily enhance any jewelry collection. Cranberry red, hot magenta, bubblegum pink, peach and orange, canary yellow, mint, grass and forest green, ocean blue, violet: Tourmaline is all of these and more.
Sweet and Spicy Tomato-Mango, Goat Cheese Appetizer
Sweet and Spicy Tomato-Mango, Goat Cheese Appetizer
An absolute explosion of delicious summer flavors. They are perfect for a small dinner party, cocktail party or even for a lovely light lunch. Cooking on the Weekends
- 1 medium to large endive – you will need 1 dozen leaves
- 4 goat cheese
- 1/4 Spicy Serrano-Tomato Preserves
- 1 small serrano chile pepper sliced super thinly – you will need 1 dozen slices
- approximately half of 1 small mango
- Cut the bottom inch or so off of the endive and gently wash the outer leaves with a damp paper towel. Then pull 1 dozen leaves off gently. If when you lay them down, they are super wobbly, use a paring knife to cut a sliver off of the bottom of each one, to create a base.
- Spread 1 teaspoon of the goat cheese onto each leaf, placing them on a serving platter as you work.
- Next use add a teaspoon of the preserves, directly on top of the cheese.
-
Add a thin slice of mango on top — you should make the slices to more or less fit over the preserves.
- Top each one with a serrano slice.
- Though best if assembled just before you’re ready to serve, but you can make these up to 30 minutes ahead of time. Keep them refrigerated until you’re ready to serve.
Please note that the prep time does not include the time it takes to make the Spicy Serrano-Tomato Preserves, which would add 2 hours. Making the preserves is super easy, and it’s best made ahead of time, as it keeps up to 3 weeks in the refrigerator.
