You've Got Mail: Kathleen Kelly in The Shop Around the Corner

                                                             

                                                               

You've Got Mail is on my fall movie list, and it's one of the only successful remakes in movie history. Meg Ryan and Tom Hanks were magical together in the 90's, and You've Got Mail was their second best movie after Sleepless in Seattle.  Besides a beautiful NYC in autumn, I'm kind of obsessed with Kathleen and Christina's wardrobe of tights, chunky heels, cardigans, and turtleneck sweaters throughout the movie. It's much easier to recreate the makeup than raid your closet for 90's throwback clothing, so here is how to do just that.


First, I've lit an oud and moss candle, so my home is smelling moss-y.

                                                                     

Start with your beautiful skin that's clean and soft. This time of year you want moisturized skin before applying makeup.

1. Kathleen and Christina both have natural foundation. My three favorites to achieve that are Bourjois Healthy Mix, Guerlain Lingerie de Peau, or Rimmel Wake Me Up. Just use your hands, or any way that you like best. The goal is that it looks like good skin. Conceal with Maybelline Fit Me. Then add some powder where you need it. I think people often go overboard on powder thinking it will stop shine during the day. That's what blotting papers are for, or a handkerchief.

2. Do what you will with your brows, but does anyone want 90's brows back? I personally do not. Use a soft brow powder to fill in any gaps, or a pencil to fix the shape. On to the eyes... I had to use my trusty Viseart 01 matte for this look, but Sonia Kashuk's Eye on Neutral Matte Palette works too. You need a skin tone shade to sweep all over your lid, a very natural crease shade, and a dark espresso one for the liner. In that order. Then curl your lashes and sweep on some mascara.

3. Apply a tawny blush (we loved tawny in the 90's, and still do), like Clinique Soft Pressed in Totally Tawny.

4. There are so many lip options. Clinique Almost Lipstick in Black Honey, Revlon Super Lustrous in Rum Raisin, Revlon Toast of New York, MAC Spice It Up, MAC Capricious, or Bobbi Brown Art Stick in Cassis.  Kathleen's lipsticks ranged from pinky nudes to spice, and Christina's were bolder berries and reds.

Now go buy some pencils and sharpen them! That's the smell of fall in NY.

Fall recipe: Apple Crisp

                                                                 

I wanted to share a recipe I recently found that's perfect for this time of year. Some days you just want a warm apple crisp with some vanilla ice cream, and to eat it without leaving home. The original recipe can be found here, but I made some changes for my tastes and preferences.


Ingredients for the topping:

1/2 cup self rising flour (if you use all purpose, add 1/2 teaspoon baking powder)

1/2 cup old fashioned oats

1/2 cup light brown sugar

1/4 teaspoon ground cinnamon

dash of salt

1/3 cup unsalted butter, diced into small chunks.


Ingredients for the filling:

One can of Lucky Leaf Premium Apple Pie Filling

1 splash of lemon juice (a splash is less than a teaspoon)

2 tablespoons of melted butter

3 tablespoons milk

1/2 teaspoon vanilla extract (organic)



Directions:  I don't like whole oats in anything, so I took all of the dry topping ingredients and blended them in my Cuisinart food processor until they were more finely milled. I then cut the butter separately and just dropped it into the mix. Put it in the fridge until you're done with the filling.

I then poured the apple filling into my dish (either an 8x8 or 9x9 size will work).

I put my lemon juice in the Cuisinart, and then the butter. If you add your milk to lemon juice it will curdle, so always add the butter second! Then add the vanilla and mix until well blended. I pour this over the filling, and then sprinkle on the topping and put it in the oven.



Bake your apple crisp at 375 degrees for 30 minutes. I like my apple crisp hot when it's a cool day, so as soon as it comes out of the oven I top it with ice cream and dig in. 

                                                                       

My homemade pumpkin spice syrup

                                                                               

                                                                 




It's the time of year for pumpkin spice everything, but myself and many friends of mine don't care for the extreme flavor in most brands. The coffees are too sweet, spiced, or just taste artificial. I created this recipe so we can all enjoy pumpkin spice again.



Ingredients:

1 & 1/2 cups water

1 cup of sugar (or 1/2 cup if you prefer less)

1 cinnamon stick

2 TB of pumpkin puree (I use canned pumpkin)

1/4 TS ginger

1/4 TS cloves (optional)

1/4 TS cinnamon

1/4 TS nutmeg

You will need:

Measuring cups

A blender, or a Cuisinart machine that can liquify ingredients.

Measuring spoons

A pan to simmer the syrup.


Start by putting your water and sugar in your pan and letting the sugar melt. Allow it to simmer until you can no longer see sugar granules. Add a cinnamon stick and let it sit for a few minutes.


Put your remaining ingredients in your machine and puree them. Once the water mixture is very warm (but not boiling) take out the cinnamon stick and pour some of it into the machine to liquify everything. It should start to look like a syrup after about 15-20 seconds. If you need more sugar water you can add it to make this smooth. There shouldn't be a single lump in the syrup. Pour everything back into the pan and let it simmer on your stove with the cinnamon stick for 8 minutes. Allow your syrup to cool and place it in a container. This will last in your fridge for up to four weeks. I use a glass salad dressing jar with a lid so it is easier to pour into coffee.

You can add this to any type of coffee, but I like it with a shot or two of espresso, steamed milk, and some froth. Let me know if this version of pumpkin spice tastes better to you!