As much as I love the snow… the weather this weekend was perfect. I did a lot of walking, cleaning and relaxing. Also, I came up with an excuse to shoot some things… my favorite soap. Disclaimer: I’m a soap snob. I have sensitive skin and haaaate the smell of perfumes in just about anything. About this time last year I was visiting family in Alabama when we made a trip to the farmer’s market and I found a table selling these little gems. I have been a faithful customer since. They are called Earth Baby Soap Company out of Columbus, GA and they sell natural soaps made with essential oils.
I love the way this one smells! Here it is on their website. The eucalyptus and spearmint is a bright combination.
This Rosemary Sage combination has a mellow and soothing scent – if you are a night shower-er, it would be a great option to help you de-stress after a long day.
The Awaken bar is an even brighter scent than the Eucalyptus and Spearmint and ideal for a morning face bar. Peppermint and Lavendar might be my favorite combination out there so this could make it high on my favorites list. They all smell SO good, I can’t wait to try them all. I have also tried the Oatmeal Olive Oil and the Southern Sunshine. My boyfriend thinks the Oatmeal Olive Oil is “less girly smelling” than the others and it has a really rough grit to it (in a good way), so that could be a great gift for a guy you know. Next I’m going to give their moisturizers and soy candles a try :) If you’re in the area, stop by the farmer’s market. If not, it’s ok, they ship quickly. I hope you had a wonderful weekend! Cheers!
*Note: I was not compensated for this post – I just really love Earth Baby soaps.
I’ve been working on some backgrounds, and even collecting some props. This past weekend I was determined to try some of them out, and I wanted a relatively simple recipe to work with so I was able to focus on pictures. I couldn’t be more happy! The salad was easy and delicious - inspired by the Super Bowls over at the Vintage Kitchen. Enjoy the photos and I’ll post my Super Salad version below. (Side note: this soft gray might be my favorite background color).
This dark blue background might be my second favorite. I thought it paired really well with the colors in the salad. Anyway, I’m looking forward to another “personal assignment” this coming weekend and can’t wait to share! It’ll be something a little different than what I’ve done before but I think you’ll like it.
For the salad, you’ll need:
- 2 sweet potatoes
- 3 small beets
- 2 handfuls of Brussels sprouts
- 5-6 carrots
- 1 can of chick peas
For a simple lemon vinaigrette:
- 1/2 cup olive oil
- 3 tablespoons lemon juice
- 1 shallot
- Dash of garlic powder
Preheat your oven to 400 degrees and prep all your veggies (except for kale) for roasting – chop them all up to bite sized pieces and drizzle some rice bran oil (or olive oil if you don’t have rice bran) and salt and pepper. Roast for about 25-30 minutes. Make sure you don’t overcrowd your pan. While everything is roasting, combine the ingredients for the vinaigrette and blend in a food processor. Fill a few bowls with raw kale (or lightly steamed if you like your kale less crunchy) and top with feta. When the veggies are properly roasted, scoop a healthy amount onto the kale and serve! Pretty simple.
Hope you enjoyed this post and stay tuned for next week! More fun stuff coming… Cheers!