Retro Chic, Curves Got Back, Curves by Victoria Janashvili and Galina Sobolev's Single Dress Plus.

By Laura Medina

 https://www.kickstarter.com/projects/369879254/curves-art-photography-book

As much as this scribes enjoys drawing and painting in Photoshop, this curvy scribe agrees with most celebrities, that the figure and body manipulation and editing has gone too far, that the subject matters don't even recognize themselves.

  

Victoria Janashvili is no outsider looking in.  She's a proven editorial/commercial photographer who shot campaigns for GQ, Men's Health, L'Officiel, Elle, Cosmopolitan, Maxim, Playboy and many others. Commercially she is working for Target, MiracleSuit, Amoressa, Badgley Mischka, Miracle Body Lord&Taylor and many other companies and brands.

She met ultra-skinny models who still think they're fat and unfortunately, are so skinny that the general public can't relate to them then Victoria met attractive, sexy women with meat and bones in all the right places, who find themselves undesirable because they're not "model issue" or used to be "model issue."

The same time women's morale is sinking, this is coinciding with the rising demographic of normal and plus-size women whose disposable income is also increasing.  This is the same time these rising women are lamenting the lack of style in their sizes and the lack of sizes in the styles they desire.

Victoria Janashvili's "Curves" Art Book and Galina Sobolev's Single Dress Plus arrive at the right moment.

The curvy models in Victoria Janashvili's "Curves" Art Book are reminiscent of the retro, vintage "pin-up girl" naughty, "wink-wink" illustrations of Alberto Vargas, Esquire's "bombshell" illustrator.  He was the precursor and the standard-bearer of Playboy's early center-fold pin-ups, the curvy pin-up, who might be the girl-next-door.

Victoria Janashvili revisits this concept, re-tooled for today, using today's "Girls-Next-Door" as models in her "Curves" Art Book celebrating the real, attainable women...who are also today's "Sex and the City" women with cold, hard cash to burn.

If Victoria can celebrate the real, natural female body, Galina Sobolev guess they're a beautiful form to build her Single Dress Clothing Line, Single Dress Plus on, one of the first fashion brand on Amazon Fashion.

As a veteran fashion designer who has witnessed trends and fads and companies come and go, she knew there are curvy women with natural-born assets who can't find stylish clothes that flatter curvy women and didn't fit on all the right places.

Galina is a fashion designer.  She was trained to tailor in various sizes on up-to-date fabrics.  She knows how to dart and intake on all the right spots.  She knows that curvy women have cold, hard cash to burn; and Galina senses she needs to be her Curvy Single Plus Dresses and tops available to women outside of Hollywood and Manhattan.

Unlike most quick, cheap, and lazy manufacturers churning baggy anything, Galina takes the time to nip and tuck around the waist while enhancing the bust.  What the "Joan Halloways," already know, emphasize what's good about your body and make the designers "design" around you, unlike today when "girls" conform to what designers think is beautiful.

Plus, being comfortable as a curvy women doesn't mean being sloppy, slobby, or baggy.

Galina Sobolev's Curvy Single Dress Plus on Amazon highlights what's good about women's bodies.

What Victoria exposes what is good about the traditional female form, Galina takes advantage of the female form then shows it off in beautiful fabric and good tailoring, an hallmark of a fashion designer.

Oh yeah, real bodies have real money.

 

The Other Red, White, & Blue, Happy Bastille Day from L'Occitane.

By Laura Medina

Here's the other "Red, White, & Blue," Happy Bastille, courtesy of L'Occitane.

In honor of their French heritage, join them in celebrating Bastille Day (July 14^th!) with their iconic blue, white and red beauty essentials! From coveted hand creams, to must-have bath time essentials, to ultimate skin-savers, there is a L’OCCITANE product perfect for everyone.

Cole Skincare for Men Primping & Pampering the Athletes and the L.A. Rams for the ESPYS.

By Laura Medina

The Los Angeles Rams getting their facials on, welcome to L.A.

Experiencing Cleansing Facial Pads w/Moisture for Men for the first time.

https://coleskincareformen.com/collections/frontpage/products/cleansing-facial-pads

The Oscars of Televised Sports, The ESPYS, are on tonight.

Last night was where all the real action was, the parties, the gifting suites, and the pampering lounge where real players (the athletes are really decent, down-to-earth guys) were being primped and polished for their close-ups, all taken care by Cole Skincare.

"Cole" behind Cole Skincare is really a lady.  Cole Patterson spent the past twenty years caring for and perfecting the skin of some of the biggest athletes and celebrities in the world including Usher, Larenz Tate, NBA Superstar Jalen Rose, television host Karamo Brown and NBC's The Biggest Loser star trainer Dolvett Quince.  Her multi-functional skincare line for men has been used on many film/television production such as HBO Ballers starring Dwayne "The Rock" Johnson, NBC he Voice, and ABC Blackish just to name a few.   

After dealing with those men, who care about their complexions yet can't deal with 100-steps skincare that women had took the time mastering, Cole Skincare is really pared to five essentials that can be used in three steps, that Clinique has established as basic skincare.  She even pared it even further, down to two steps, for busy men.

These LA Rams were enjoying Cole Skincare's Cleansing Facial Pads w/Moisture for Men,

3-in-1 Foaming Cleanser for Men, and Moisture Balm for Men while getting their first facial and scalp/temple massage.  They're not in St. Louis anymore.

 

Remember, these LA Rams were St. Louis Rams a few months ago.  They're not used to the LA standard of massages and facials for mental health/relaxation.  So, they're forgiven for doing the faux pas of texting while receiving a massage or appearing really nervous while getting a back rub as the therapist explain to you that you should ease up more.  

The massage session is the second part of the pampering after getting their facials.

Men love the final and third step, the manicure.  They're thrilled as hell when it's comes to nail hygiene.

Now these freshly minted L.A. Rams are ready for their close-ups, the night before the ESPYS.

Having professional footballers been giving the Cinderella Treatment was new to them but they appreciate the Tender Loving Care they received from Ms. Cole Patterson. This was the first time Ms. Cole did a pampering lounge for the ESPYS.  This scribe and the LA Rams hope she'll continue this new tradition. 

Are you "man enough" to pamper yourself, like the LA Rams?

Brunch, BBQ, & Blues at Baltarie, B "Cubed."

By Laura Medina

 PRIME NEW YORK STEAK & EGGS

http://baltaire.com/wp-content/uploads/brunch_menu.pdf

Yes, the majority of brunches are decadent and luxurious...and gluttonous in a form of a buffet.

Baltaire's brunch are more of individual square meals that are the "egg-ified" versions of their prime time dinners at...half the price.  Good deal.

Of course, Baltaire's brunch dishes, the Prime New York Steak & Eggs, have enough necessary fats to soak up last night's booze fest; the protein to nourish the brain; and the iron to fortify your brain to recover.

Whenever you order anything with an egg, you can order the egg any way you want, poached, scrambled, or fried.

Miniature baby potatoes, fried in duck fat, usually the brunch dishes, but if you want to like this scribe, you can order their long, skinny crispy fries when the mood strikes.  When the fries do arrive, they arrive with their trio of sauces: ketchup, mayonnaise, and Bearnaise Sauce.

 KING CRAB BISCUITS & GRAVY

 http://baltaire.com/wp-content/uploads/brunch_menu.pdf

Baltaire's King Crab Biscuits & Gravy brings it back home for this Charleston scribe.

This creamy decadent dish brings back the Lowcountry Cuisine of using Charleston native meat, crab, in traditional Southern ensemble of biscuits, sausage gravy, and poached egg.

Baltaire's Brunch is definitely "Surf & Turf."

All that crab meat for $15, drenched in all sausage gravy sauce, not bad for $15.

 SHAKSHUKA BAKED EGGS

 http://baltaire.com/wp-content/uploads/brunch_menu.pdf

Alright, it's California; it's Los Angeles.  Baltaire has to be up-to-date on what's on the brunch radar; and California is swimming in tomatoes.

This scribe first dabbled in this Israeli/North African breakfast at the now-defunct Local Table in Downtown Los Angeles, may it rest in peace.  

This scribe assumed once gone, it's gone.  Luckily, the Shakshuka has resurfaced at Baltaire's Weekend Brunch (yes, they do it every Saturday and Sunday from 10am to 2pm) for the vitamin/antioxdiant-starved.

Want to go easy on the meat and the rich creamy sauces but your hangover screams for lycopene, vitamins, and antioxidants, go Shakshuka.

Far from being vegan, it's a cooked dished form of a V-8 (if you want even more lycopene, there's no shame in downing a Bloody Mary and Baltaire's bartenders make damn good ones), topped with an egg for necessary fat to soak up the alcohol.

It's even more fun to sop up the tomato and feta cheese sauce with toast, more than welcomed to.

 CHILEQUILES VERDE

 http://baltaire.com/wp-content/uploads/brunch_menu.pdf

Their Chilequiles Verde is the simplest...and the easiest to make if you want to knock it off yourself at home.

This scribe knows not everyone is a red sauce fan and some can't stomach an heavy, luxurious meal right out of bed (this is why brunch is from 10am until 2pm).  The green chile sauce simple dish might be for you.  It's just green salsa verde sauce, rolled up tortilla flour shells, diced red onions, sprinkles of queso cotija cheese, then topped with one simple fried egg.

 WHOLE WHEAT PANCAKES

 http://baltaire.com/wp-content/uploads/brunch_menu.pdf

Got a sweet tooth?  Ain't nothing wrong with that.  Sometimes, your hangover needs some tender, sweet, loving care, like Whole Wheat Pancakes sandwiching lemon curd with seasonal blueberries.

Sometimes, you can trick the chef into a Strawberry Shortcake (it's Strawberry Season every Summer) when you order scone, strawberries, and whipped cream.

Here's another breakfast/brunch trick at Baltaire but it's not part of their official Weekend Brunch and it's part of their normal Monday to Friday lunch menu only...

Their Omelette of the Day, especially when you had an hard night before.  You can order with fries for a more breakfast feel or with salad when you want it to be more "lunch."

BBQ Trio Plate with a Trio of BBQ Sauces.

Baltaire did a smart thing.  Their cheapest night is the restaurant industry's deadest night, Monday night.

Monday night is done-home Blues, Brews, and BBQ Night.  Stick-to-your-ribs meals for under $35.

Their priciest dish is the BBQ Trio Plate, three meats of 1/2 Baby Back Rib, Pulled Pork, and Santa Maria Tri-Tip, three meals in one.

 

Baltaire's Monday Night BBQ is a regional trip of America's barbeque, from mustard-sauced Carolina pork to California's barbequed steak, the Santa Maria Tri-Tip.

Don't worry, you'll get your olde-fashion two sides of vegetables and carbohydrate with each meal to balance out the meat.

 

BBQ Night isn't all about the meat.  Baltaire's Monday Night is paying homage to Southern Cuisine, one of America's oldest and most popular cuisine.

Their Buttermilk Fried Jidori Chicken pays respect to the fried chicken, the way it should be...tender, moist chicken encased in crunchy crust, spiced in herbs and spices.  Baltaire makes it easier by using chicken breasts, not the usual boned-in chicken.

Again, they pay respect to the South with your two sides of vegetables, collard greens (they're kale before there was kale) and mashed potatoes and gravy, to balance everything out.  A pretty healthy, balanced meal if you ask this scribe.

 Smoked Jidori Drummettes $12.

If you're on a dainty diet...and budget, you can still get fed while keeping your figure and wallet in shape.

The Smoke Jidori Drummettes packed in a lot of flavor in small chicken drums.  This is Baltaire's idea of Buffalo Wings but better, they're fried.  Fried drum legs with spicy Habanero Buffalo Sauce for fire and creamy Blue Cheese Dip to cool down, not bad for $12.

 Wyoming Bison Chili $14.

You can keep it simple with the Wyoming Bison Chili and cornbread, with simple dollop of Jalelpeno Creme Fraiche and sprinkled with Hooks Cheddar Cheese.

Butter Lettuce Salad with Fried Oysters. $13

If you're still hankering for seafood, go Southern with Fried Oysters in Butter Lettuce Salad, dotted with cornbread croutons, pork belly bits, meaty Heirloom Tomatoes, and Buttermilk Dressing. Well-balanced meal.

 Grasshopper Ice Cream Sandwich $8

Grasshopper is not an incest.  It's is mint or if you want to be gourmand about it, it's Creme de Menthe, a sweet, mint-flavored alcoholic beverage, usually green.  Crème de menthe is an ingredient in several cocktails, such as the Grasshopper.

It is also served as a digestif and used in cooking as a flavoring.

The traditional formula steeps dried peppermint or Corsican mint leaves in grain alcohol for several weeks (creating a naturally green color), followed by filtration and addition of sugar.

Since it's used as a mint flavoring, it's traditionally used in desserts when mint is desired, such as mint ice cream and fluffy, crunchy meringues.

Baltaire's Grasshopper Ice Cream Sandwich uses Grasshopper Creme de Menthe in it's ice cream as a filling for it's decadent, chocoholic Dark Chocolate Cake Sandwich.  Nestled in-between two slices of Devil's Food Cake, the Grasshopper Mint Ice Cream's minty-ness is further enchanced.  So cooling on a hot Summer night.  Again, not bad for $8.

Intimated by Baltaire's weekly prime time?  Give their Weekend Brunches and Monday Night Blues, Brews, and BBQ a chance then enjoy the ride, without busting your budget.

 

 

 

 

 

The Broken Calzone at Ca'Brea, It's Good for What Ails You When Done or About to Party.

By Laura Medina

Ca'Brea's Broken Calzone by Chef  GEORGE SARKIS 

http://cabreala.com/wp-content/uploads/2016/06/Breakfast-.pdf

/www.facebook.com/CaBreaLA

For as long as this "party rock foodie" scribe has remembered, there isn't really a decent place to dine before or after a concert at the Wiltern.  Sorry, guzzling a gallon bottle of cranberry ginger ale at Ralph's, doesn't count.

The Wiltern has gained a reputation for attracting and putting on A-list concerts by established cool scenesters, such as Blondie or the hottest geek-chic rockers, OK GO!  Regardless, The Wiltern puts on shows for Los Angeles' culturati, but the surrounding neighborhood never had any decent dining establishment that matches or equals the culturati's taste for quality food before or after the concert...until now....

Like everything else, after being pushed out of the La Brea District due to rising rents, Ca'Brea has landed at 3900 WILSHIRE BLVD., LOS ANGELES, CALIFORNIA 90010.  Ramada Hotel is happy to gain an established Italian restaurant to call as their own home restaurant.  Ca'Brea is happy, in return, for having existing hotel guests as clientele.  Still, they're willing to add more customers to their mix by adjusting to The Wiltern's concert audience hungry for a decent place to eat.

Chef George Sarkis thought of that, what pre and post-concert go-ers and "party hardy" scenesters craving for.

If early twentieth-century Harlem jazz musicians can't make up their minds between a fried chicken dinner and a waffle breakfast, why not have both then invent Fried Chicken & Waffles which has become an American Classic meal. 

Sarkis thought the same way.  Why not combine the best of breakfast, fresh poached eggs with a traditional Italian calzone (or pizza) packed with oozing cheese, cased in hand-made pizza crust into a new type of hip but casual dish that combines the best of both worlds, the Broken Calzone.

It's a crusty, crunchy pizza crust boat nestling a bed of melted, gooey Mozzarella, Gorgonzola, ricotta, and spinach, topped with two poached eggs.  It's a boat of protein sauce with a rich amount of good fat to fill stomachs and absorb hangovers for a reason price of $15.

Sarkis or his chefs will whisk the cheeses and the eggs together into a creamy, cheese sauce cradled in the open-faced pizza crust boat, to make it easier on you while you recover or make it easier for you to slow then savor it.

Sensing the hungry pre-concert crowd yearns more than popcorn and an hot dog (today's kids are better educated in gourmet food, thanks Food Network) then they'll come back for more, after getting smashed on over-priced cheap beer at The Wiltern, Ca'Brea will make the Broken Calzone available for Happy Hour (when it'll be slightly cheaper) before the concert, late night for after the concert, and for Breakfast, when you need something easy and substantial to soak up the alcohol from the night before.

Ca'Brea and the Broken Calzone, welcome to the neighborhood.

White Party on the Beach and the Poolside with Everything But Water & EOS Lip Balms.

By Laura Medina

 White: The Capsule Collection.https://everythingbutwater.com/products/collection/white-the-capsule-collection

 Everything But Water's first concept store in Beverly Hills, at 238 South Beverly Drive, feature an all-white assortment of swimwear, resortwear and accessories including its exclusive offering, White: The Capsule Collection. The 26-piece collection features styles from top swim designers including Marysia, Mara Hoffman, PilyQ, Karla Colletto, Solid & Striped and Flagpole Swim.

The 1,000-square-foot store features light wood and rattan accents, a nod to the luxe resort lifestyle. In addition to the exclusive white collection, shoppers will also have access to Everything But Water’s extensive offerings, available with free shipping via the in-store tablet.

Beaching in Malibu while hanging poolside is to be expected in Beverly Hills but they also have White Parties and some of the cover-ups can be saved later for Coachella.

 https://everythingbutwater.com/products/pilyq/white-the-capsule-collection/spa-489t/tunic/72721

PilyQ's Crochet cover tunic with V neck and slit sleeves in 100% Modal, can deal with dust and pool come Coachella.

 https://everythingbutwater.com/products/lotta-stensson/white-the-capsule-collection

Lotta Stensson's "Mini Cascade Robe", in 100% Rayon, is an easy to fit silhouette featuring slit sleeves, drawstring tie with metallic ends, and cascading hemline. This style is perfect as a beach cover up, around town, or as a party dress over a slip.

 https://everythingbutwater.com/products/matta/white-the-capsule-collection/kalim-kaftan-paisley/tunic/71443

Matta Kalim Paisley kaftan, in 100% Cotton, is embroidered with thick cotton thread. Each stitch, done by hand, has its weight and follows a path. The body has a nice texture, balanced by pom poms and tie at waist.  This can do double-duty as Spoleto Scene White Party and Coachella.

https://everythingbutwater.com/products/melissa-odabash/white-the-capsule-collection/jaz-ex/tank-dress/72343

Melissa Odabash Button front tank dress, in 100% cotton, with adjustable drop waist tie and flirty skirt. Features all-over tonal embroidery, crochet insets and picot trim.  Something you can slip over your Daisy Duke Denim Shorts, from beach to biking in Folly Beach.  

 https://everythingbutwater.com/products/pilyq/white-the-capsule-collection/spa-469t/poncho/72718

PilyQ Madagascar poncho features a silky-soft fabrication, loose-knit and fringe hem, in
100% Viscose.

 https://everythingbutwater.com/products/pilyq/white-the-capsule-collection/spa-457d/dress/72720

PilyQ's Pom Pom dress with sheer lace overlay. A chic lining gives the illusion of a tube dress silhouette in 100% Polyamide. With opaqueness of the tube dress with the lace overlay in a slim tailoring, makes this ladylike for Southern White Pool Parties.  A surprising choice of athlesuire, done ladylike.

https://everythingbutwater.com/products/rachel-zoe/white-the-capsule-collection/ebwsp16jp42/romper/72480

 You can always depend on Rachel Zoe for conjuring up something sensible and fun.

Rachel Zoe's Eyelet romper features a plunging button down front, mandarin collar with tie, and three-quarter length sleeves. Lined bottom, in 100% Cotton.  Cute enough to romp around shopping and biking from the beach, ultimate resort wear.

 https://everythingbutwater.com/products/twine--twig/white-the-capsule-collection/ex-poncho-ivory/poncho/72542

Twine & Twig EX-PONCHO IVORY Open front kimono created from authentic African textiles. Features vintage cream colored mud cloths embellished with shells or other charms at collar by Twine and Twig.

Every Twine & Twig piece features unique and naturally sourced eco-friendly materials from regions throughout the world.  Small imperfections in the fabric are part of its vintage nature and add to its character.  Each piece is one-of-a-kind and will vary somewhat from pictured image.

Simply put, you can toss this over a bikini/tankini/tank top over jeans and call it easy resort/evening wear, from sand to sidewalk.

 https://everythingbutwater.com/products/two/white-the-capsule-collection/circle-pattern/caftan/71535

Two CIRCLE PATTERN Caftan long sheer caftan features intricate metallic embroidery circle pattern and triangular temple design on border. Hand woven using the traditional Jamdani weave.

Everything But Water Exclusive.  100% Cotton.  49" l x 46" w.  Please note: This piece is handmade, designs and fabrication will vary from piece to piece.  Care: Hand wash in cold water with gentle soap.

 https://everythingbutwater.com/products/two/white-the-capsule-collection/dhaka-white/caftan/71534

Two Dhaka caftan features a deep V neck and intricate embroidery pattern in fine cotton. Handwoven using the traditional, time-intensive Jamdani weave method.

Everything But Water Exclusive.  100% Cotton.  Please note: This piece is handmade, designs and fabrication will vary from piece to piece.  Care: Hand wash in cold water with gentle soap.

You can wrap your lips around these EOS orb lip balms for complete coverage.  These two lip balms are debuting right now...

eos Shimmer Lip Balm Spheres

$5.49 each at Kohl’s, Ulta, Walgreens and evolutionofsmooth.com; launching July 2016

Softens lips while providing a touch of shimmer and shine for a soft beauty you will enjoy and love! Enriched with moisturizing shea butter, jojoba oil and antioxidant vitamin E, count on eos to keep your lips moist, soft and beautiful. The revolutionary shimmer sphere applies directly on lips and features a sophisticated design.

o   Available in Pearl or Sheer Pink in a subtle Vanilla Bean flavor

   eos Active Protection Lip Balm Spheres

$3.99 at Target, Walmart, CVS and evolutionofsmooth.com; launching July/August 2016

Protects the lips during your busy life to ensure a beautiful softness that lasts. Enriched with jojoba oil, shea butter and vitamin E along with SPF protection, the Active Protection Lip Balms keep lips soft, well-cared for and beautiful while providing protection from the sun.

o   Available in Lemon Twist (SPF 15) and Fresh Grapefruit (SPF 30)

 

 http://wurkinstiffs.com/collections/dbags/products/doppel-bag-silicone-ylw

Since EOS orbs of lip balms are water and sand proof, why not plop them and your other essentials in this equally water and sand proof Würkin Stiffs Doppel Bag made with stain and liquid-resistant silicone, this dopp-bag can withstand even the highest levels of turbulence. 

Now, you're ready to party, chill, and relax deep into vacation season.

 

Getting Decked Out on July the 4th with Martha Stewart Recipes; Something for the Girls; Something for the Guys.

By Laura Medina

 http://noblepig.com/2014/06/white-blue-sangria/

It ain't Summer unless, it's July the 4th when everything is hot and sweaty.

Let's start with something refreshing, Red, White, and Blue Sangria, courtesy of Noble Pig Wine.

Red, White and Blue Sangria

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 6

Ingredients

1 bottle (750 ml) Pinot Noir wine (I used Pinot Noir for its tartness) 
1-1/2 cups cranberry juice 
1 cup brandy 
juice from one large orange 
simple syrup* 
2 cups fresh blueberries 
6-8 ounces fresh red raspberries 
6 ounces blackberries 
1 large apple (I prefer Pink Lady), sliced very thin

Directions

To a large pitcher add wine, cranberry juice, brandy, orange juice and simple syrup.  
Add blueberries, raspberries, blackberries and apple. Chill overnight. 
Fill six glasses 1/2 full with ice and use a slotted spoon to add fruit from the pitcher to each glass. Pour liquid over ice and fruit and serve. 
*For the simple syrup, add 1/2 cup water and 1/2 cup sugar to a small saucepan. Bring to a boil and simmer until sugar is dissolved. Cool completely.  

 http://www.marthastewart.com/344230/lobster-rolls

You can't go wrong with Martha Stewart's recipes.

For a Summer Holiday that's also an All-American Holiday, you gotta use casual, finger-friendly American meals that are All-American.

The simpler, the better, and let's start with something easy, Lobster Rolls...

Lobster Rolls

Top-split buns are the time-honored choice for lobster rolls, but side-split buns can be used instead. Some people like only mayonnaise or melted butter on their lobster meat, but we love the added flavor that fresh herbs provide.  Servings: 8 

Ingredients

1 1/2 pounds cooked, shelled lobster meat (about four 1 1/2-pound lobsters), chopped into 1/2-inch pieces
2 tablespoons mayonnaise
1/2 teaspoon finely chopped fresh chives (optional)
1/2 teaspoon finely chopped fresh tarragon or chervil (optional)
1 teaspoon fresh lemon juice (or to taste)
Coarse or sea salt
Freshly ground pepper
8 top-split hot-dog buns
1 1/2 tablespoons unsalted butter, melted, for rolls

Directions

1. Stir together lobster and mayonnaise. Stir in chives and tarragon (if desired), and lemon juice; season with salt and pepper. Refrigerate, covered, while preparing rolls, or up to 2 hours.
2. Heat a large heavy skillet or griddle over medium heat until hot. Lightly brush outside of buns with butter; transfer to skillet. Cook, turning once, until golden brown, about 1 1/2 minutes per side.
3. Spoon about 1/2 cup lobster mixture into each bun. Serve immediately. 
   
   
   
    http://www.marthastewart.com/852294/watermelon-orange-and-feta-salad

July the 4th is all about using up all of the bounties of fruits and vegetables that are common to America, watermelons and oranges.  Not just refreshing and hydrating, the salty, creamy Feta Cheese counterbalance the over-bearing sweetness of the watermelon and oranges.

Not only are the ingredients plentiful, putting them together then tossing them is pretty easy, while you're sipping your sangria.
 
Ingredients

1/4 of a small (6-pound) seedless watermelon, rind removed, flesh cut into 1/4-inch slices
1 large orange, peel and pith removed, flesh cut into segments
1/4 small red onion, thinly sliced
2 ounces feta cheese, thinly sliced
1/4 cup fresh parsley leaves
4 teaspoons extra-virgin olive oil
Coarse salt and ground pepper

Directions

On a serving platter, arrange watermelon, orange, red onion, feta cheese, and parsley. Drizzle with olive oil and season with salt and pepper.

 http://www.marthastewart.com/351782/barbecued-pork-ribs

What would this scribe do if throwing a 4th of July party, all in a last minute, let's start simple, easy, bountiful, affordable, ripest, and All-American.  We started the simplest of them all, Lobster Roll, using chilled lobster meat stuffed in an hot dog roll.  Then, we tossed tons of watermelon and oranges and sprinkled feta cheese and called it salad.  Thanks, Martha Stewart.

We can't have a 4th of July party without barbecue.  Hot but simple yet so worth it, especially on an All-American holiday.

Ingredients

For the Ribs

2 racks (2 to 2 1/2 pounds each) Saint Louis-style pork ribs
Vegetable oil, for grill rack

For the Rub

2 tablespoons packed light-brown sugar
2 tablespoons coarse salt
2 teaspoons freshly ground pepper
2 teaspoons hot paprika
2 teaspoons mustard powder
1 teaspoon celery seed

For the Sauce

2 tablespoons vegetable oil
1 small yellow onion, finely chopped (1 cup)
3 garlic cloves, minced
1/4 teaspoon red-pepper flakes
1/4 cup tomato paste
1/4 cup bourbon
1 cup strained tomatoes
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
1 cup water
1/4 cup plus 2 tablespoons light-brown sugar
Coarse salt and freshly ground pepper 

Directions

1. Prepare the ribs: Place 1 rib rack, meat side down, on a work surface. With a knife, cut a small slit through the silvery membrane at 1 end of the rack. Using a paper towel, grip the cut portion of the membrane, gently peel it from the rack, and discard. Repeat with remaining rack.
2. Make the rub: Combine sugar, salt, pepper, paprika, mustard powder, and celery seed in a bowl. (If mixture is clumpy, pass through a medium sieve.) Rub mixture on both sides of each rack. Place ribs on a rimmed baking sheet, cover, and refrigerate for at least 2 hours (or overnight). Let stand at room temperature for 30 minutes before cooking.
3. Make the sauce: Heat oil in a medium saucepan over medium heat. Add onion and garlic, and cook until onion is tender, 2 to 3 minutes. Add red-pepper flakes and tomato paste, and cook for 1 minute. Stir in bourbon, scraping the pan. Stir in tomatoes, vinegar, Worcestershire sauce, water, and sugar, and cook, continuing to stir, until sugar dissolves.
4. Simmer the sauce: Bring the sauce to a boil. Reduce heat, and simmer until reduced by 1/3, about 30 minutes. Season with salt and pepper. Let cool slightly. Puree in a blender until smooth. (You should have about 2 cups.) Use immediately, or let cool completely, cover, and refrigerate for up to 2 weeks.
5. Set up the grill: Place a 9-by-13-inch disposable aluminum pan in the center of bottom grill rack. If using a charcoal grill, place a chimney starter on top grill rack, and fill with about 60 charcoal briquettes (about 4 pounds). Stuff newspaper under chimney, and ignite. Heat briquettes until just covered in ash. Wearing oven mitts, carefully lift chimney, remove top rack, and pour coals onto bottom rack along both sides of pan. Top coals with 1 to 2 chunks hardwood or 1 cup wood chips that have been soaked in water for 1 hour and drained. Fill pan halfway with hot water. Replace top rack. If using a gas grill, heat to medium-low.
6. Grill the ribs: Let ribs stand at room temperature for 30 minutes before cooking. Fold a paper towel into a thick rectangle, and dip it in oil. Hold towel with tongs, and brush oil on top grill rack. Place both rib racks, bone side down, on top grill rack, directly over pan. Cover, keeping top grill vents halfway open and bottom vents completely open to maintain grill temperature of 275 degrees to 325 degrees. Cook ribs, without turning, until the meat is tender but not falling off bones, and has shrunk 1/2 inch from ends, 3 to 3 1/2 hours, adding 8 briquettes to each charcoal pile every hour.
7. Baste the ribs: Transfer 1 cup sauce to a small serving bowl. Brush both sides of ribs with remaining 1 cup sauce. Cover, and grill until ribs are glistening and deep mahogany, about 15 minutes. Let stand for 10 minutes. Serve with reserved sauce. 
   
   
   
    http://www.marthastewart.com/933518/super-fast-fried-chicken
   
   
   It ain't July the 4th nor a picnic nor All-American, unless you got friend chicken.  Ask any novice, they'll soon learn that frying chicken is an art and a science unto itself.
   
   
   Thank God for Martha Stewart for inventing a quick and easy fried chicken.

   Ingredients

   2 pounds bone-in, skin-on chicken thighs (about 8)
   Coarse salt and pepper
   1 clove garlic, minced and crushed into a paste with the flat side of a chef's knife
   1 1/2 cups all-purpose flour
   1 teaspoon sweet paprika
   1/2 teaspoon cayenne pepper
   1/2 teaspoon fine salt
   1/3 cup peanut oil, plus more if needed 

   Directions

   1. Season chicken with coarse salt and pepper, then rub with garlic. Let sit 15 minutes. In a large zip-top bag, combine flour, paprika, cayenne, and fine salt. In batches, add chicken and shake well until evenly coated. If you have time, let chicken sit 15 minutes.
   2. In a 10-inch heavy skillet, heat oil over medium until it reaches 365 degrees. The oil is ready when a little flour dropped in bubbles and sizzles steadily.
   3. Shake excess flour off a piece of chicken, then carefully place in oil, skin side down. Repeat, adding just a few more pieces to skillet (do not crowd pan). Adjust heat to keep a steady sizzle and maintain 365 degrees. Cover and cook until chicken is browned on bottom, about 7 minutes. Carefully flip each piece, then cover and cook until chicken is cooked through, about 8 minutes.
   4. Drain chicken on paper towels. Repeat with remaining chicken, replenishing and reheating oil between batches, if necessary.

    

   

    http://www.marthastewart.com/852382/red-white-and-blue-berry-trifle

    

   Yes, British yet so appropriate for right now.  It's hot.  It's bursting with blueberries, raspberries, strawberries.  You can use store-bought pound cake and anglefood cake that your local supermarket does all the hot baking for you.  Shoot, you can even add layers of ice cream.  Just use Martha Stewart's Red, White, and Blue Berry Trifle recipe as your basic dessert.

    

   This dessert would be right at home at a Fourth of July barbecue. Strawberries can be substituted for raspberries.

     

   Ingredients

   1 1/2 pounds raspberries (5 cups)

   3/4 cup confectioners' sugar

   1/4 cup fresh orange juice (from 1 large orange)

   10 ounces mascarpone cheese (1 1/3 cups)

   1 1/4 cups cold heavy cream

   1/2 teaspoon pure vanilla extract

   Fine salt

   20 to 24 ladyfingers (from a 7-ounce package), broken into 1-inch piece

   3/4 pound blueberries (2 1/2 cups)

Directions

1. In a medium bowl, combine raspberries with 1/4 cup confectioners' sugar and orange juice. With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile, in a large bowl, stir together mascarpone and 1/2 cup confectioners' sugar until smooth. Whisk in cream, vanilla, and pinch of salt and whisk until soft peaks form, about 4 minutes.
2. Cut 1 or 2 pieces parchment 1 inch taller than side of an 8-inch springform pan and line inside of pan. Place half the ladyfingers in pan and top with half the raspberry mixture. With a small offset or rubber spatula, spread half the whipped cream over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, raspberry mixture, and whipped cream.
3. Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, about 3 hours (or, tightly covered with plastic, up to 3 days). To serve, unmold trifle and peel away parchment.
   
   
   
   
   
    Zoe Karssen Love with Stripes Loose Fit Tee
   $ 92.00http://www.sweatnsk.com/collections/tops/products/zoe-karssen-love-with-stripes-loose-fit-tee?variant=21510931718

   
   

    LNA Open Tank

   $ 68.00

    http://www.sweatnsk.com/collections/tops/products/lna-open-tank?variant=21514257094
    
   What to wear that will go beyond the 4th of July pool party, stylish not skanky.
   
   
   Fourth of July is near, along with the Summer Olympics, so it’s time to bump up our team USA spirit. Whether you plan on spending the holiday weekend sweating it out at that yoga retreat or bbq-ing locally and watching beach-side fireworks, athleisure duds are a mandatory must. Luxury activewear boutique Sweat NSK has set us up with a curated selection of Independence Day looks that scream "Team USA" without compromising our fashion integrity. 
   
   
   
   
   
   
   
   
   
   Guys are cool as they are more practical.  They want easy-going, not sloppy, casual yet stylish wear that going to carry them from poolside to the sidewalk.  Okay, think Malibu to Sunset Strip.
   
   Frank + Oak offers summer styles for men that are perfect for all summer festivities. Frank + Oak is Canada-based, but has stores across the nation. From the variety of on-trend clothing to the stylish accessories, Frank + Oak is the one-stop shop for men this summer.
   
   
   
   
   
   Embarrassed to be seen with grubby flip-flops but don't want to ruin your nice sandals by splashing friends?
   
   
   FLEEPS has got you covered for the sunny days ahead. These cute and colorful sandals offers a unique design featuring an adjustable cross-ankle strap, smooth-finish toe thong and a lightweight shock-absorbent sole, perfect for strolling on the boardwalk after a long day in the waves.
   
   
   Most importantly when you buy a pair of FLEEPS, you change a life. Founded in 2015 by Kael Robinson, global good curator and CEO of Brazilets and Live Worldly, the Denver-based company is dedicated to creating a sustainable yet stylish product that changes the course of poverty through education. FLEEPS’ goal is to sell over one million pairs to send over 10,000 girls to school by 2019. Ten percent of every pair of FLEEPS sold goes to the FLEEPS Foundation providing funding to its non-profit partners committed to the education of girls, including Shining Hope for Communities and Starfish Impact. FLEEPS uniquely designed sandals are classic, versatile, fun and allow women to step into their best selves.
   
   
   
   
    

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