BEAUTY: Frizz Busters

Everyone has something that they do not like about their hair, for me—it is frizz. And in my case, my “frizzy” hair is the byproduct of damaged, porous hair that has stretched and then broken off.

Unfortunately, there is no reversing this damage, but it can be made less noticeable by using the right product. The right product will temporarily seal the ends and will use ingredients that smooth the hair shaft by coating it and making the hair lay flat.

I am currently using the Monoi Repairing Anti Breakage Spray from the Carol’s Daughter haircare line, which I was introduced to at the Lucky FABB conference. It is a wonderful product and really helps with the detangling which is one of the first steps in preventing further breakage. I also included the Monoi Repairing Split End Sealer. I have not used this product yet, but based on the one I am currently using, I do plan on purchasing it.

I am also considering the Caviar Perfect Iron Spray, it is supposed to protect hair up to 450 degrees and if you are like me and have to blow dry and flat iron your hair on a daily basis, a product that protects it from heat is a must have. The Hot Toddy Heat Protecter by Drybar has also piqued my interest. I like that this product helps to reduce friction, because friction will also make damaged hair look more frizzy. I discovered this when I use to curl my hair by wrapping it around the barrel and not using the clamp. Curling your hair using this method causes it to slide up and down the the barrel, which is more or less like rubbing it against the barrel — and we all know what happens when you rub your hair on a balloon—not pretty! But a product that helps cut down on friction will certainly help with the appearance of frizz.

And the Climate Control Gel by Ouidad, this I must try. A gel that combats heat and humidity? Bring it on! I live in New York which is famous for it’s hot, sweltering, and humid summers. So come next June I will be adding this to my shopping list for sure. Finally, The Full Thickening Cream by Living Proof is a product I have used in the past, it is very light and has a wonderful scent—not too sweet. It helps by adding volume and coating the hair shaft. Damaged hair is generally thinner then healthy hair due to breakage, so a thickening cream can definitely be a big help. Well I hope this helps you bust your frizzies!


- post by alicia

DESIGN: Inspired by Goethe

Hi everyone, its Lisa with Gem Daily! When I first came across these gorgeous doors at the Goethe Institute in Prague, I couldn't get them out of my head- so stunning, so detailed and all together amazing! I am so drawn to that perfect hue of peach/salmon/heaven, combined with the brass. With these doors glued to my brain, I found myself shopping for goodies with similar traits, whether it be the color, finish or detail and I discovered this can be the most fun way to shop for things.

First, find a source of inspiration that you gravitate toward-whether it be an architectural element, a piece of art or something as small as a detail on a handbag. When that sucker gets engraved in your brain, you'll find it's actually really easy to pull elements or aspects of the inspiration and help it guide you in shopping for inspired gems. In my case, it was the color of salmon, the brass and the handcrafted detail.

Check out my finds that are inspired by this amazing set of doors in Prague and next time you're in a design rut, use a source of inspiration to help guide your shopping!

1 // Milo Baughman Lounge Chair
2 // Valdes Chair 
3 // X Marks the Spot Rug, Adobe
4 // Robert Abbey Delta Petal Table Lamp
5 // Gorka Mirror
6 // Pink Sea Urchin
7 // Maitland Smith Tesselated Coral Console Table
8 // John Robshaw Laal Decorative Pillow
9 // Izmer Hammered Brass Transitional Cocktail Table


-post by lisa fisbeck

....& the contributors are

Welcome ladies! 

Thank you for much for all the submissions, unfortunately we couldn't email everyone back, there were too many.  We still haven't decided on the 'Food' category yet & we'll be keeping the current 2 fashion contributors on the blog. Because of this, we are not accepting anymore Fashion contributors at this time.  If your name is listed below, please email us asap. Thanks & look forward to working with you! 

-image by Jen Ramos

Contributors Wanted

The time has come again! Contributors are such a joy to have at MadeByGirl & we are now looking for a few good ones! Love to see beautiful posts, don't you?  Time to switch out the current contributors & bring in FRESH FACES & posts! I'm usually busy managing my MBG Shop, painting for my Cocoa & Hearts gallery, marketing, answering e-mail & maintaining my personal life.  Looking for new contributors to start around  February 1st or 15th!!!!
 

I'd love to recruit 5-6 contributors to blog here on Made By Girl!  It's not going to be an easy task - but I'll choose bloggers for each category below.  Categories are:
 

• Decor/Interior Design
• Fashion
• Beauty
• Food

Below I've outlined the details:

HOW OFTEN WILL YOU POST: 
1-2x per month for 6 months.
 
EXPERIENCE:  
Yes - Must have an active/updated blog. I'm looking for bloggers who have some knowledge of programs like Photoshop & have a 'similar aesthetic' as Made By Girl. The posts you write for MBG cannot be posted on your own blog, but you can link to it from your blog.
 

WILL THERE BE COMPENSATION: 
Not at this time. But it's a great chance to gain more exposure & collaborate with MBG blog. I will also gift a LOVE print to all the new contributors who are chosen!
 
BIO PAGES: 
We'll be adding a page with photos & short bios of all the current contributors - here's an example. .

RESOURCES: 
It's very important to credit 'all' images properly.

PRETTY POST PLS: 
I love pretty & interesting posts. So pls put some LOVE into it! 

FASHION BLOGGER SUBMISSIONS: 
 I will need some collage-style posts from you, NOT all outfit posts. 

HOW DO YOU SUBMIT: 
If you you want to submit, email here  & let us know 'which category' you're interested in. Write 'Contributors' in the email subject pls. ALSO, pls email me your blog so I can see your style! If you submitted last yr. don't be afraid to submit again! 
   
WHEN WILL WE SELECT CONTRIBUTORS: 
If you don't hear from someone at Made By Girl in about 2-3 weeks from this post, it means someone else was selected.  Unfortunately, we may not be able to respond to everyone. We will post the selected contributors in an upcoming post!

Thanks & looking forward to hearing from you! 

FOOD: Herbed Rice Bowl with Poached Egg & Radish

Hi everyone! Lauren dropping in today with a recipe that's perfect for cozy weekend mornings at home this fall. This hearty and healthy dish was actually inspired by a photo I saw in my Instagram feed of someone's brunch at a restaurant in L.A. Even though I hadn't tasted the original, the combination of ingredients in that photo looked right up my alley, so I knew I had to try recreating something similar. I also love picking up watermelon radishes this time of year--they can be hard to find but basically have the same peppery taste as regular radishes.

They're BRIGHT PINK inside and just way too pretty to pass up. Just goes to show that whether on Instagram, at a restaurant or at the farmers' market, you never know where inspiration will strike!
 


 
Ingredients:
2 cups of cooked brown rice
1 cup fresh herbs (parsley, mint, cilantro)
Extra virgin olive oil
Crushed red pepper flakes
Kosher sea salt and freshly ground black pepper
Lemon juice
1 large watermelon radish or 2 regular radishes, sliced thinly on a mandoline
2 eggs
Fresh chives, chopped
Fresh feta cheese, crumbled





Instructions:

1. Place herbs in a small food processor. Drizzle with olive oil and sprinkle with salt. Puree into a thick pesto, adding more oil if necessary to combine. 

2. In a bowl, combine the warm rice and the herb pesto. Mix well with a spoon to evenly coat the rice with the pesto. Season with red pepper flakes, salt, black pepper and a quick squeeze of lemon juice. 

3. In a small pot, bring water to a boil then reduce heat to simmer and add a splash or two of vinegar. Crack each egg, one at a time, into a small bowl then gently slide the egg into the pot. Cook for about 2-3 minutes, then carefully scoop the eggs out with a slotted spoon. 

4. Divide the rice between two bowls. Top each with the radish slices, then a poached egg. Sprinkle with the chives, feta, salt and pepper. 

*Photos and recipe by Lauren Craig

BEAUTY: FALL NAIL COLORS

Hi MadeByGirl readers! Kelsey here from Kelsey Nicole. If there is one thing I love more than fall clothes, it's fall nail polish colors. I love experimenting with different deep shades, or if all else fails, I reach for classic black. Here are a few shade's I am excited to try this season:
 

Butter London 3 Free Nail Lacquer - Union Jack Black | Dolce & Gabbana - Wild Green | Essie - Bobbing for Baubles | JINsoon - Auspicious | Marc Jacobs - Beige | NARS - Fury

What nail colors are you excited to wear this fall?

- post by kelsey

FOOD: Zucchini & Lemon Breakfast Bread

Hello! Lauren from Perpetually Chic here today, sharing a recipe from my mother-in-law’s kitchen to yours. You’ve likely noticed at the market that zucchini is in season? There are millions of ways to use your zucchini, but one of my favorites is this zucchini-lemon bread. It’s perfectly moist, not too sweet, and has just a hint of lemon for a fresh twist—I love eating this bread with coffee in the morning, but it’s also VERY hard not to sneak a piece as an afternoon snack, too! Keep reading for the recipe…

Zucchini & Lemon Breakfast Bread

Ingredients:

3 cups of all-purpose flour

3 teaspoons of cinnamon

1 teaspoon of baking soda

1 teaspoon of baking powder

1 teaspoon of salt

3 eggs

1 cup vegetable oil

1 cup sugar

3 teaspoons vanilla extract

2 cups grated zucchini

Zest of half a lemon + juice of half a lemon

1 cup chopped walnuts

Instructions:

1. Grease and flour two 8x4 inch pans or two muffin tins. Preheat your oven to 325 degrees F.

2. In a bowl, combine shredded zucchini, lemon zest, lemon juice and chopped walnuts. Set aside.

3. In another bowl, sift together the flour, cinnamon, baking powder, baking soda and salt. Set aside.

4. In a third bowl, beat eggs, oil, vanilla and sugar together until well combined.

5. Add your bowl of sifted ingredients into the egg-sugar mixture and mix well. Stir in the zucchini-lemon-nut mixture until everything is combined. Pour the batter into the prepared pans or muffin tins.

6. Bake for 40 minutes to an hour, until a toothpick inserted in the center of your bread or a muffin comes out clean. Time will vary based on whether you use the bread pans or muffin tins. Let the pans or muffin tins cool on a rack for 20 minutes…if you can!

7. If you want to freeze the second loaf or some of the muffins, just wrap them individually with Saran wrap and place in a freezer Ziploc bag. To thaw, just let sit on the counter until they come to room temperature.

*Photos and recipe by Lauren Craig

FASHION: Transitional

Hi everyone! This is Sandra from Blasfemmes and this time I’ll be sharing with you my top 10 key pieces to get ready for the seasons change. More and more I care about picking pieces that are good investments, i.e., that are versatile enough to use again and again and in various ways. And if the pieces work well in combination, like they do in this collage, even better! 

 What are your go-to ‘transitional’ pieces??  -  Do share!

1. Michael Kors Top // 2. Lauren Elan Necklace // 3. Joie Utility Jacket // 4. Marc Jacobs Watch // 5. Loeffler Randall Bag // 6. Sea Leopard Skirt // 7. Topshop Dress (get the look here) // 8. Joe's Shoes (and here too) // 9. Paige Jeans // 10. Zara Flats

-post by sandra 

FOOD: Raspberry Sundae Cups

Hello MBG readers! My name is Fallon of Sage & Sparkle and I'm so excited to be here for the next 6 months, sharing with you my love for food, making, baking, and styling it!  As some of you may know, It's Jen's BIRTHDAY today, SO I thought this dessert would be perfect!!

 While I'm more of a savory than sweet person, since having my boyfriend in my life, I have grown to appreciate the importance of ending the day with a tasty dessert.  I have recently become obsessed with food magazines (as if I didn't already have enough to read in the fashion/home category) and a few weeks ago, while waiting in line at Whole Foods, I noticed the Fall issue of "Cuisine Tonight FOR TWO" and I had to purchase it.  

Instantly I knew I had to try out one of the dessert recipes, in hopes of impressing my honey, and since getting this gig with MBG, I thought this would be the perfect first post considering how Matt is always making deliciously good looking meals for Jen.  So here you have it, my take on an original recipe for "Cherry Sundaes with Black Pepper Tuiles". 

  

 Ingredients:   For the tuiles...  (via. "Cooking Tonight For Two") 

• 2 tsp. shortening
• 3 Tbsp. all-purpose flour
• 2 Tbsp. powdered sugar
• 1 Tbsp. melted, unsalted butter
• 1 egg white
• 2 tsp. water
• 1/4 tsp. black pepper

Directions: 

• Preheat Oven to 425 degrees
• Coat a medium size baking sheet with shortening and dust with 2 Tbsp. of flour
• Add remaining flour, powdered sugar, butter, egg white, water, and pepper to a large mixing bowl; whisk together 

• Pour 2 Tbsp. of batter onto the pan, using the back of the tablespoon to spread out, creating a 4-inch circle

• Bake for 7-9 min, until edges are brown
• Remove from oven and quickly drape over the bottom of a small cup or jar
• Mold to create the waves, using a paper towel to protect your hand from the heat

• Remove and let cool **Note: can be made up to a day ahead of time

 

For the sauce... (adapted from "Cooking Tonight For Two") 

• 1 cup frozen raspberries
• 1/2 cup rosé wine
• 2 Tbsp. brown sugar
• 1/2 tsp. balsamic red wine vinegar
• 1 tsp. cornstarch
• 1.8 tsp. black pepper
• 1/2  tsp. lemon juice

Directions:

• Combine the raspberries, rosé, brown sugar, and vinegar in a sauce pan, over medium-high heat
• Let simmer for 10 minutes
• Combine cornstarch and 1 tbsp. of berry mixture; whisk together; add to raspberry mixture and cook for approx. 3-4 minutes to thicken
• Remove from heat and add lemon juice and black pepper
• Cool in freezer for 5 -7 minutes
•  

   

Now it's time to add the ice cream and top it off with the raspberry sauce. I chose to go with one of my personal favs... Stevie's Ice Cream, a Brooklyn based company. The Small Batch Bourbon Vanilla flavor was the perfect combination for the raspberries, however the possibilities are endless! 

  

Serve it up, style it yummy, and enjoy! 

  

 - images & post by Fallon Carmichael, Sage & Sparkle 

FOOD: PITA CHIPS & FETA DIP

Enjoying your Summer so far?? Hello MadeByGirl readers! It's Teann here bringing you another scrumptious recipe. Summer is the time for drinks on the patio with friends enjoying great food. These pita chips and feta dip are perfect to share with friends and while sipping margaritas.

 Pita Chips: 

1 bag of soft pocket pitas 1 tbsp turmeric 2 tsp garlic salt Olive oil Preheat oven to 350 F. Cut the pita pockets into triangles and peel apart. With the inside of the pita face up, spread out the pita triangles on a sheet. Lightly coat the pitas with olive oil. Combine turmeric and garlic salt and sprinkle across the pitas. Bake for 4 minutes or until brown and crisp. These pita chips bake fast so keep an eye on them.

 Feta Dip: 

 6 oz feta, crumbled 2 tsp lemon zest Lemon juice from 1 lemon 4 tbsp olive oil Salt and pepper Put all the ingredients into a blender or food processor and blend until until smooth. Serve with pita chips and margaritas!

-post & photos by teann ingram