Get a jump start on spring and give your room a floral view. Set up a mini-flower garden on a windowsill, counter or breakfast bar. Bringing the outside in boosts your mood. Collect your favorite herbs in small pots and put fresh cut flowers in a vase. And there you have it…instant-bliss!
The things we women go through to look good. I’m sitting in my stylist's chair getting a much needed transformation. Girl, give me the works: wash, color, cut, and locks! It’s my birthday weekend and I want to look fabulous. Plus, I want to look good for any potential job interviews next week.
What is it about coming to the salon and getting pampered? Honestly, my favorite part is getting my hair washed. All the past drama and stress streams from my hair into the wash bowl; it’s uplifting. And then the scalp massage during the conditioning treatment; it feels like new ideas and creativity are being worked and molded into my system. AHHH, a fresh start!
As I pan across the salon I’m wondering what has brought the other women here for a mane make-over and mental nip and tuck. We come here not only to look fabulous but to feel fabulous. This is the one place we can let our hair down –literately-- and be ourselves. We talk about it all…work, family, relationships, and the latest sales at the mall. One sister many speak out on a situation all of us are going through and we all come together with a solution, group therapy any one? Or sometimes, we come to relax and not talk or think about anything at all. Whatever the reason, these moments with our sister-friends and or brother-friends are priceless.
When I need to refresh my look and mind, Lisa’s chair is my solitude. I love chatting with the ladies as Lisa’s magical hands transforms my look. And from the moment she turns the chair around to the mirror and I see the renewed me…the pick me up is instant. I’m thinking…I should have done this weeks ago.
I’ve gone from Almost Fabulous to Totally Fabulous in two hours flat. Happy Birthday to me!
If you are in the South Florida area, check out Lisa Cummings at Salon Ménage in Pembroke Pines.
About: The Working Divas Blog
The Working Divas Blog was spawned from a spa contest I developed for my radio show in Baltimore that has blossomed in to a lifestyle of women that want to live a fabulous life while keeping everything in perspective. It’s Desperate Housewives-meets-Sex in the City-meets-Living Single. Yes, I’m a mixture of all these women…aren’t we all.
What is a Working Diva? A Superwoman; multi-tasking goddess; Go-getter; trendsetter, Problem solving guru; A Woman with the outstanding talent to juggle life, work and family and still look fabulous. Yes, I’m talking about you. So join!!!
Fellas, we haven’t forgotten about you. Every Working Diva needs a Working Don. There is a special place for you my brother in the “For the Fellas” section.
About: Karen Vaughn
An award winning broadcaster, Karen Vaughn is an advocate for helping women stay fabulous while juggling life and work. The originator of the Working Diva, Karen empowers women to put themselves first and enjoy the “bliss” that life has to offer.
She became consumed with work life balance after she and her husband experienced the joy of their first child. “Women have to find ways to manage daily demands and still achieve happiness in their lives,” says Karen.
Karen has worked in major markets including, Philadelphia, PA, Washington, DC, Baltimore, MD, and Miami, FL. Her distinct personal approach and vibrant personality makes her one of the most recognized talents in the nation. She was named on R&R Magazine’s “Women on the Rise” Top Ten list.
Karen, a graduate of Temple University, is deeply committed to using her platform to inform, entertain and inspire. Whether she is facilitating book club discussions, involved with community organizations like the March of Dimes, and the Sister To Sister Foundation, reporting entertainment news, conducting in-depth interviews with her casual conversation style, writing her “FEEL GOOD” column, speaking on self-empowerment, hosting Girls-Night-Out events for today’s women or giving advice on how to go green - Karen continues to empower her audience.
Karen Vaughn is currently writing her first books “Working Divas: from an 80’s Fly Girl to a Millennium Woman” and “Mommy Me Time Momments.”
When we put together out "Valentine's Day Delicious Dishes," we didn't know we were going to have such a huge response. So, we have enlisted the culinary expertise of Chef Mark Watkins: Catering by Mark "at your Service" to create tasty simple meals for all Working Divas(TM). Mark believes in a health lifestyle and has created the "Change" menu which promotes healthy, hearty, lite meals your entire family will enjoy. Look out for the launch of the Working Divas(TM) "Change" demonstrations. Where Mark will show you first hand how to make the meal of the month. Bon Appétit!
After a two month break, I'm back on the radio in Charleston, SC at Star 99.7. Thanks to the entire staff at Star 99.7 and the listeners for the warm welcome. "The Working Divas' Happy Hour" airs every weeknight from 7pm-10pm. Check it out via the Internet at http://www.star997.com/. It's the perfect blend of music, girl chat. Connect 24/7 here at the Working Divas Blog. Join me when you can.
Happy Valentine’s Day to all!!!
Working Divas…relax, relate, and release today. It’s a day of love and lounging. Whether you are in love with your boo or yourself. Embrace the love within. Love ya!
Ingredients
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves
Directions
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve. (source: foodnetwork.com Recipe courtesy Giada De Laurentiis)
1 1/2 cups chopped onions
3/4 cup chopped carrots
3/4 cups chopped celery
4 cloves garlic, smashed
3 bay leaves
1 cup distilled white vinegar
3 lemons, quartered and juiced
3/4 cup salt
2 tablespoons cayenne pepper
2 (1 1/4-pound) lobsters
8 cups mache or a chiffonade of mixed greens
Cilantro-Avocado Dressing, recipe follows
1 1/2 cups halved teardrop tomatoes
1 1/2 cups diced hearts of palm
1 1/2 cups orange segments, white pith removed
Fresh cilantro sprigs, for garnish
Directions
Set a 6-quart stockpot with 1-gallon of water over high heat and bring to a boil. Add the onions, carrots, celery, garlic, bay leaves, vinegar, lemons and juice, salt and cayenne pepper. Bring the pot to a boil and allow to cook for 15 to 20 minutes. Place the lobster into the water and cook until red and cooked through, about 7 to 8 minutes. Immediately immerse in ice water to halt the cooking. Once the lobsters have cooled, remove from the water and set aside.
Use a chef's knife to crack the shell of the lobsters and remove the tail meat and claw meat. Chop the lobster into 1/2-inch pieces, and set aside. Place a sixth of the greens into each of 6 large chilled martini glasses. Drizzle a little of the dressing over the greens. Place 1/4 cup of the tomatoes in each of the glasses, as well as 1/4 cup of the hearts of palm, 1/4 cup orange segments and a sixth of the chopped lobster. Drizzle more of the dressing over the parfait and garnish with fresh cilantro sprigs. Serve immediately.
Cilantro-Avocado Dressing:
1 ripe avocado, diced
2/3 cup mayonnaise, preferably homemade
1/2 cup packed cilantro leaves, blanched and drained
1 1/2 tablespoons orange juice
1/2 lime, zested
1 to 2 limes, juiced (4 to 5 tablespoons)
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon green hot sauce, or to taste
Combine all ingredients in a food processor and process until smooth.
Yield: about 2 cups
Cook's Note: Any leftover avocado dressing makes a great dip for chips or veggies!
(source: The Food Network: Recipe courtesy Emeril Lagasse)
Our favorite Working Diva, First Lady Michelle Obama, is the cover girl for the March issue of Vogue Magazine. Looking elegant in another Jason Wu design, Michelle is radiant. Shot just before her husband's historical inauguration; Michelle talks about being a wife, mother and the new First Lady.
The eight-page spread shows off Michelle's fearless fashion. Being the trendsetter, she selected all her out-fits for the shoot herself. Sounds like a true Working Divas...doesn't it! When asked about her style she says, “First and foremost, I wear what I love. That’s what women have to focus on: what makes them happy and what makes them feel comfortable and beautiful. If I can have any impact, I want women to feel good about themselves and have fun with fashion.” (virtual hi-five) We here you Michelle!
Our Mom-in-Chief is an inspiration to us all. The March issue of Vogue hits news stands Tuesday. Take a sneak peak of the story. Check a a few more photos below.
CUPCAKES
1 1/4 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon fine salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
2 teaspoons red gel paste food coloring (see Cook's note)
1 teaspoon pure vanilla extract
1/2 cup sour cream, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
Red, pink and white miniature nonpareils, for sprinkling
Meringue Icing
5 large egg whites
1 cup sugar
1/4 teaspoons cream of tartar
Pinch fine salt
1 teaspoon pure vanilla extract
2 to 3 drops pure almond extract
Equipment: Standard 12 (1/2 cup) muffin tin
Directions
Preheat the oven to 350 degrees F. Line the muffin tin with pink or white cupcake liners.
In a medium bowl, sift together the flour, cocoa powder and salt.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 5 minutes. Occasionally turn off mixer and scrape down the sides of the bowl with a rubber spatula. Reduce the speed to low, add the eggs, 1 at a time, and mix until incorporated after each addition. Add the food coloring and vanilla and mix well.
With the mixer on low, alternately add the flour mixture and sour cream in 3 additions, beginning and ending with the flour, waiting until each addition is well incorporated before adding the next. In a small bowl, combine the vinegar and soda, and once fizzing has stopped, add to the batter and mix well.
Divide the batter evenly in the tin, filling each liner about 3/4 full. Bake until cupcakes are set and spring back when touched, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
For meringue icing: Bring a few inches of water to a gentle simmer in a saucepan large enough to hold a standing mixer bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt together in the bowl until combined. Set the bowl over the simmering water and whisk constantly until sugar is completely dissolved and mixture is smooth and hot to the touch, 2 to 3 minutes. Transfer to the standing mixer fitted with the whisk attachment and beat at medium-high speed until meringue is cool and holds a soft peak, 4 to 5 minutes. With the speed on low, add the vanilla and almond extracts; increase speed to medium and continue whisking until mixture is glossy and holds a stiff peak, 1 to 2 minutes more.
To decorate: Using a spoon or offset spatula, spread about 1/2 cup meringue over each cupcake and sprinkle with nonpareils. Cupcakes are best served the day they are made.
Cook's Note: If you're unable to find gel food coloring, add drops of liquid food coloring until the desired shade of red is achieved. (source: The Food Network)
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