A Different Kind of Show by The Pioneer Woman

A Different Kind of Show by The Pioneer Woman

When my mother-in-law Nan died last May, we had just started another block of filming on the ranch. We began filming on a Wednesday, and she passed away Thursday night. Without going into too much detail, we had just found out around Mother’s Day that her situation was terminal and nothing more could be done. At that time, while we had been given no timeline, I think we all assumed that we were looking at two or three months—certainly most of the summer. We couldn’t have imagined that in less than two weeks, she would be gone.

Ladd and I had decided, after we received the news about Nan’s prognosis on Mother’s Day, that we would move forward with that immediate filming block, since the whole production company had already made travel arrangements, and we knew it would be harder to do it later in the summer when (we assumed) Nan’s condition would worsen. But as it turned out, Grammie was on her own timeline. It was as if once she knew the fight was over, she allowed herself to surrender and let it all go. She never did like to waste time.

I told the filming crew early that Friday morning that Nan was gone. They’ve been coming to the ranch to film our family for years, after all, and have all gotten to know Nan through all the meals and get togethers and celebrations. Most of the crew wasn’t aware of the seriousness of her condition, so it was a blow to everyone.

 
Right after Nan died, Ladd, his brother Tim, the kids, and our kind cowboys threw themselves into sprucing up our family cemetery in preparation for her funeral. It’s how country folks deal with grief—they pick up a welding torch. Our cemetery’s fence needed rebuilding, some holes needed to be filled, and it was just a good way for everyone to focus on a task during the week leading up to her funeral. We all wanted the ranch, the homestead, and the cemetery to look beautiful, for all the extended family that would be coming in…but especially for Nan. She loved the ranch, and she loved the creek behind the cemetery. Her oldest son was buried there, so it was always a special place for her.

 
Above: Nan’s cobbler.

This Saturday’s episode of my show was filmed just after Nan died. Ladd and I thought about it and said, “Look, we can either completely pretend this didn’t happen on the show and just not acknowledge it at all, or we can show what’s really going on.” It seemed strange just to take a pause in filming, then resume after the funeral as if our family hadn’t experienced this major loss. Folks who’ve watched our show through the years have gotten to know Nan, too. So we decided to devote an episode to one of the days just after Grammie died. We were all working at the cemetery, and we have a family lunch together. It’s sad, but it’s real. And we all held ourselves together pretty well.

I have to mention how wonderful Pacific (our production crew) was—and how supportive Food Network was—during this block of filming. Originally we had nine episodes planned; I think we finished up with four, maybe four-and-a-half. But we received zero pressure from Pacific or Food Network; on the contrary, they basically said “Don’t even think about us, don’t worry about the shows this block—just take time with your family.” Their generosity was such a gift to Ladd and me. We were able to keep our focus where it needed to be. And the whole crew came to our house after the funeral, just like all our friends and family did. They took food to Chuck, they helped coordinate things. It was a surreal situation – a collision of filming and life. But it all worked out as it needed to.

Anyway, I wanted you to have the background since the show on Saturday isn’t the typical episode of PW.

 
I have to end with this photo of Nan in Hawaii on her and Chuck’s honeymoon. She was so glamorous!

We miss her so much.

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A Different Kind of Show by The Pioneer Woman

When my mother-in-law Nan died last May, we had just started another block of filming on the ranch. We began filming on a Wednesday, and she passed away Thursday night. Without going into too much detail, we had just found out around Mother’s Day that her situation was terminal and nothing more could be done. At that time, while we had been given no timeline, I think we all assumed that we were looking at two or three months—certainly most of the summer. We couldn’t have imagined that in less than two weeks, she would be gone.

Ladd and I had decided, after we received the news about Nan’s prognosis on Mother’s Day, that we would move forward with that immediate filming block, since the whole production company had already made travel arrangements, and we knew it would be harder to do it later in the summer when (we assumed) Nan’s condition would worsen. But as it turned out, Grammie was on her own timeline. It was as if once she knew the fight was over, she allowed herself to surrender and let it all go. She never did like to waste time.

I told the filming crew early that Friday morning that Nan was gone. They’ve been coming to the ranch to film our family for years, after all, and have all gotten to know Nan through all the meals and get togethers and celebrations. Most of the crew wasn’t aware of the seriousness of her condition, so it was a blow to everyone.

 
Right after Nan died, Ladd, his brother Tim, the kids, and our kind cowboys threw themselves into sprucing up our family cemetery in preparation for her funeral. It’s how country folks deal with grief—they pick up a welding torch. Our cemetery’s fence needed rebuilding, some holes needed to be filled, and it was just a good way for everyone to focus on a task during the week leading up to her funeral. We all wanted the ranch, the homestead, and the cemetery to look beautiful, for all the extended family that would be coming in…but especially for Nan. She loved the ranch, and she loved the creek behind the cemetery. Her oldest son was buried there, so it was always a special place for her.

 
Above: Nan’s cobbler.

This Saturday’s episode of my show was filmed just after Nan died. Ladd and I thought about it and said, “Look, we can either completely pretend this didn’t happen on the show and just not acknowledge it at all, or we can show what’s really going on.” It seemed strange just to take a pause in filming, then resume after the funeral as if our family hadn’t experienced this major loss. Folks who’ve watched our show through the years have gotten to know Nan, too. So we decided to devote an episode to one of the days just after Grammie died. We were all working at the cemetery, and we have a family lunch together. It’s sad, but it’s real. And we all held ourselves together pretty well.

I have to mention how wonderful Pacific (our production crew) was—and how supportive Food Network was—during this block of filming. Originally we had nine episodes planned; I think we finished up with four, maybe four-and-a-half. But we received zero pressure from Pacific or Food Network; on the contrary, they basically said “Don’t even think about us, don’t worry about the shows this block—just take time with your family.” Their generosity was such a gift to Ladd and me. We were able to keep our focus where it needed to be. And the whole crew came to our house after the funeral, just like all our friends and family did. They took food to Chuck, they helped coordinate things. It was a surreal situation – a collision of filming and life. But it all worked out as it needed to.

Anyway, I wanted you to have the background since the show on Saturday isn’t the typical episode of PW.

 
I have to end with this photo of Nan in Hawaii on her and Chuck’s honeymoon. She was so glamorous!

We miss her so much.

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How to Make Angel Food Cake by Bridget

Angel food cake really is the stuff of angels—light, fluffy, ethereal. It’s the perfect cake for spring and summer since it’s so light and can be paired with any number of fruits or berries. Cue angels singing.

 
 

Making an angel food cake does take some planning. You need a special angel food cake or tube pan. Here’s the number one rule of angel food cakes: do not grease the pan! It seems counterintuitive, I know, but those egg whites can’t climb up the side of a greased pan.

 
 

You’ll need a lot of egg whites for the cake, 12 to be exact. When separating the eggs, it’s a good idea to use the 3-bowl method we talked about before. With 12 egg whites going into the mix, you really don’t want to have the yolk crack into a big bowl of separated whites on egg #11. The 3-bowl method will save you a lot of eggs if there’s a runaway yolk.

 
 

The egg whites will need to be at room temperature before mixing, but they separate better when cold. Separate, then put those yolks in the freezer to make a pastry cream or lemon curd (that would be so yummy on the cake)!

 
 

Because the whipped egg whites are the key to this cake, you’ll want to make sure that your bowl and any tools you’re using are free of grease. As a little extra insurance, wipe everything down with some white vinegar and then rinse with water and dry.

 
 

Another star of the show is cream of tartar (preferably not the bottle that’s been in the back of your spice drawer for 6 years). Cream of tartar acts as a stabilizer for all of those egg whites, keeping them fluffy and tall.

 
 

The recipe calls for cake flour which leads to a softer cake and a more tender crumb. You’ll also process the granulated sugar for the recipe to make those granules smaller, easier to dissolve, and lighter so as not to deflate the egg whites. You’ll just give regular sugar a whir in a food processor until it’s finer.

 
 

You’ll be looking for soft and stiff peaks at different parts of the recipe. This is an example of a soft peak. It’s a bit foamy, and the mixture is forming a peak, but it flops over.

 
 

A stiff peak is when the mixture holds a peak even when you shake the bowl or the beater. The peaks are glossy and smooth.

 
 

Once the cake is mixed, spoon the batter into the pan. Run a knife or a spatula very gently through the batter to avoid large air pockets.

 
 

Oh, it’s so pretty. When it’s baked, the top will be lightly golden and cracked.

Here’s the key to keeping that gorgeous height and fluff: the cake must be cooled upside-down. There are many different types of angel food cake pans. Some have feet attached on which the cake can rest. Other simply have the hole in the center. The cake can rest on a bottle in the center. (This is a good time to use that bottle of wine that’s been languishing half empty in your fridge. A vintage Coke bottle works, too.)

 
 

My new pan has handles on the side and a hole that is too narrow for a bottle.

 
 

Thank goodness for a teenager home from college who quickly thought to balance the cake handles on two paint cans. Whatever works!

 
 

Let the cake cool completely before turning out, about two hours. Run a knife along the edge of the pan and the center hole; invert onto a cake plate. Give it a few good shakes to release. If it doesn’t release right away, run the knife around again and repeat.

 
 

Angel food cake cuts best with a serrated knife. I like to serve mine with a huge dollop (or three) of whipped topping. Of course, real whipped cream is always welcome. My favorite fruit topping is brown sugar-macerated strawberries. Plain berries, cherries, peaches, or even chocolate syrup are also heavenly.

 
 

How long has it been since you’ve made angel food cake?

 
 

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How to Make Angel Food Cake by Bridget

How to Make Angel Food Cake by Bridget

Angel food cake really is the stuff of angels—light, fluffy, ethereal. It’s the perfect cake for spring and summer since it’s so light and can be paired with any number of fruits or berries. Cue angels singing.

 
 

Making an angel food cake does take some planning. You need a special angel food cake or tube pan. Here’s the number one rule of angel food cakes: do not grease the pan! It seems counterintuitive, I know, but those egg whites can’t climb up the side of a greased pan.

 
 

You’ll need a lot of egg whites for the cake, 12 to be exact. When separating the eggs, it’s a good idea to use the 3-bowl method we talked about before. With 12 egg whites going into the mix, you really don’t want to have the yolk crack into a big bowl of separated whites on egg #11. The 3-bowl method will save you a lot of eggs if there’s a runaway yolk.

 
 

The egg whites will need to be at room temperature before mixing, but they separate better when cold. Separate, then put those yolks in the freezer to make a pastry cream or lemon curd (that would be so yummy on the cake)!

 
 

Because the whipped egg whites are the key to this cake, you’ll want to make sure that your bowl and any tools you’re using are free of grease. As a little extra insurance, wipe everything down with some white vinegar and then rinse with water and dry.

 
 

Another star of the show is cream of tartar (preferably not the bottle that’s been in the back of your spice drawer for 6 years). Cream of tartar acts as a stabilizer for all of those egg whites, keeping them fluffy and tall.

 
 

The recipe calls for cake flour which leads to a softer cake and a more tender crumb. You’ll also process the granulated sugar for the recipe to make those granules smaller, easier to dissolve, and lighter so as not to deflate the egg whites. You’ll just give regular sugar a whir in a food processor until it’s finer.

 
 

You’ll be looking for soft and stiff peaks at different parts of the recipe. This is an example of a soft peak. It’s a bit foamy, and the mixture is forming a peak, but it flops over.

 
 

A stiff peak is when the mixture holds a peak even when you shake the bowl or the beater. The peaks are glossy and smooth.

 
 

Once the cake is mixed, spoon the batter into the pan. Run a knife or a spatula very gently through the batter to avoid large air pockets.

 
 

Oh, it’s so pretty. When it’s baked, the top will be lightly golden and cracked.

Here’s the key to keeping that gorgeous height and fluff: the cake must be cooled upside-down. There are many different types of angel food cake pans. Some have feet attached on which the cake can rest. Other simply have the hole in the center. The cake can rest on a bottle in the center. (This is a good time to use that bottle of wine that’s been languishing half empty in your fridge. A vintage Coke bottle works, too.)

 
 

My new pan has handles on the side and a hole that is too narrow for a bottle.

 
 

Thank goodness for a teenager home from college who quickly thought to balance the cake handles on two paint cans. Whatever works!

 
 

Let the cake cool completely before turning out, about two hours. Run a knife along the edge of the pan and the center hole; invert onto a cake plate. Give it a few good shakes to release. If it doesn’t release right away, run the knife around again and repeat.

 
 

Angel food cake cuts best with a serrated knife. I like to serve mine with a huge dollop (or three) of whipped topping. Of course, real whipped cream is always welcome. My favorite fruit topping is brown sugar-macerated strawberries. Plain berries, cherries, peaches, or even chocolate syrup are also heavenly.

 
 

How long has it been since you’ve made angel food cake?

 
 

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Reparar tu piel después del verano

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Converse exclusive for Bershka

Converse exclusive for Bershka

Coincidiendo con el lanzamiento de la nueva temporada AW18, Bershka presenta junto a Converse una colección cápsula versionando su clásico modelo Chuck Taylor All Stars.

‘Converse exclusive for Bershka’ se suma a las tendencias clave de la temporada: el tartán y la logo-manía. El diseño del tartán se compone de dos colores: un estampado a color y una de lana premium en blanco y negro. Por otro lado, las Chuck Taylor con logo all over, permiten incorporar al estilo personal de cada uno el amor por la marca y se presentan en dos modelos diferentes: uno estampado en colores rojo y blanco con el logo ‘Converse’, y el otro modelo en color camel con el logo insignia de la marca, la estrella y el galón.

Pero eso no es todo lo que nos enamora, y es que para presentar esta nueva colección Bershka ha diseñado diferentes outifts inspirados en cada modelo de zapatilla.

Las Converse con el tartán de colores se combinan con un tracksuit color burdeos, una de las prendas clave de la temporada, para crear un look de inspiración retro. En el caso de las Chuck Taylor de lana premium blanca y negra, Bershka hace un guiño a los estampados clásicos y al vestuario retro para crear un patrón all over que demuestra que más es definitivamente más.

Las Converse con logo en marrón y camel se combinan con un twin set de pana del monocolor, otra de las tendencias de este invierno.

Y para completar el toque street de la colección, Bershka ha diseñado un mono vaquero para combinar con las Converse en rojo y blanco creando un look inspirado en los 90 que constituye toda una declaración de principios.

En sus comienzos, la marca creó la zapatilla de baloncesto original que se convirtió en un icono cultural. Con este modelo, el baloncesto se presentó como deporte que había que considerar en serio. Durante más de un siglo, ha sido utilizada por atletas, rebeldes, rockeros, artistas, soñadores, pensadores… personas todas ellas que han escrito la historia de Converse haciéndola propia. Hoy en día, la marca sigue siendo un símbolo global de estilo, expresión personal y accesibilidad.

‘Converse exclusive for Bershka’ continúa con esta tradición expresiva, tanto las zapatillas como los outfits están creados para las chicas más atrevidas que reclaman su lugar en el mundo.

¡No esperes más y hazte con las tuyas! Podrás conseguirlas en una selección de tiendas Bershka, en bershka.com y en tres market places donde Bershka tiene presencia: Asos, Zalando y SSG.com en Corea.

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https://ift.tt/2PDTTjd September 06, 2018 at 04:00AM

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Tengo más de 25 años y tengo acné, ¿cómo me deshago de él?

Tengo más de 25 años y tengo acné, ¿cómo me deshago de él?

Que el acné está relacionado con la pubertad y la adolescencia es cierto, pero también es verdad que no es el único momento. En muchas ocasiones, más de las que nos creemos, aparece el acné adulto. Eso sí, es importante conocer las diferencias entre ambos: ni sus causas ni las formas de tratarlo son parecidas. Hablamos con la Doctora Cristina Eguren, dermatóloga de la Clínica Eguren Dermatología y Estética en Madrid y miembro de Top Doctors, para que nos aclare algunas dudas.

¿Por qué motivos puede aparecer el acné en la edad adulta?

El acné adulto aparece a partir de los 25 años bien por persistencia del acné adolescente o por aparición de novo, es decir, en personas que nunca tuvieron acné durante la pubertad. Lejos de lo que se cree, el acné adulto es bastante frecuente puesto que afecta en torno a un 15% de mujeres y 2-3% de hombres.

Su principal causa es hormonal y por ello es importante valorar si hay algún trastorno hormonal asociado al propio acné (aparición de vello, menstruaciones irregulares, caída de pelo, aumento en la producción de grasa en la piel y el pelo…). También pueden influir en su aparición otros factores como el estrés, el uso inadecuado de cosméticos, la manipulación de las lesiones, etc.

 

¿Qué diferencia hay entre el acné adulto y el acné que aparece en la adolescencia?

En el acné adulto predominan las lesiones inflamatorias, es decir, los granos rojos profundos y en ocasiones dolorosos, y aparecen fundamentalmente en el tercio inferior de la cara (zona de mandíbulas y mentón). En el acné adolescente, en cambio, suele haber más comedones (puntos negros) junto con granos rojos y espinillas y las lesiones comienzan a aparecer en la zona
de la frente y la nariz.

Antes de empezar cualquier tratamiento para el acné es importante informarse y no utilizar productos anti-acné si no tenemos claro el diagnóstico. Por suerte, para todas aquellas personas que tienen una batalla contra los granitos hemos encontrado la mejor marca coreana para tratarlos: Dr. Oracle.

En esta marca son muchas las líneas que podrás encontrar para diferentes problemas dermatológicos, pero en cuanto a acné te recomendamos A-Thera, que podrás encontrarla en exclusiva en MiiN Cosmetics.

¡Los 3 productos que no te puedes perder!

• STAY A-Thera Toner: Este tónico está diseñado específicamente para tratar el acné y lo hace así: su principal ingrediente, el extracto de bambú, evita la inflamación de los granitos y que estos se enrojezcan. A la vez, aporta una combinación de antioxidantes para mantener la zona hidratada, evitando que se descame. También contiene té verde, uno de los ingredientes más conocidos para calmar la piel al instante. Libre de fragancias artificiales, parabenos y aceites minerales, este tónico es, sin duda, lo que tu acné necesita.
• STAY A-Thera Cream: Las pieles acnéicas son las que necesitan una mayor atención a la hora de elegir productos: tienen que ser ligeros, suaves, hidratantes, no grasos y aptos para pieles sensibles que constantemente sobrepasan brotes de acné. Esta crema, en realidad, se asemeja más a una loción con textura gel. Contiene un alto porcentaje de extracto de bambú (súper calmante) y se encarga de hidratar la piel sin abrumarla. La deja suave, lisa, fresca, más bonita.
• STAY A-Thera Peeling Stick: Este tratamiento localizado, top ventas en Corea, contiene una potente fórmula con exfoliantes químicos encargados de realizar un peeling profesional combatiendo el acné, las espinillas y los puntos negros. Su innovador formato viene en forma de stick, para poder realizar la exfoliación en zonas concentradas y llegar a rincones o zonas más inaccesibles como las aletas de la nariz. Una mezcla de aceite de árbol de té y extracto de limón y de bambú proporcionan una exfoliación libre de irritaciones y molestias.

The post Tengo más de 25 años y tengo acné, ¿cómo me deshago de él? appeared first on StyleLovely.

https://ift.tt/2oG86k1 September 05, 2018 at 04:00AM

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Making Room for the New! by The Pioneer Woman

Making Room for the New! by The Pioneer Woman

My Pioneer Woman bedding line came out last year, and it’s been so much fun for me to see how everyone has liked it, to receive pics of the bedding in real, live bedrooms, and to plan the next PW bedding collection! I’ve been doing this for the past several months, and the new bedding will release around the first week of October.

Meantime, I wanted to share some pieces of PW bedding that is on SALE, baby! They’re getting rid of the “old” (ha, less than a year old) to make room for the new.

 
Beautiful Bouquet is just what it sounds like: A gorgeous garden on your bed.

 
 
It’s dreamy and lovely, and looks great in a stark white room…or a more saturated room!

Here’s where you can find it on sale: The Pioneer Woman Beautiful Bouquet Bedding

 
 
And I love Floral Medallion. It’s still got the overall floral effect, but in more of a boho way.

 
 
It’s great for college girls…or any girl!

Here’s where you can find it on sale: The Pioneer Woman Floral Medallion Bedding

 
SNEAK PEEK

And now, even though it’s a month away, I have absolutely no patience when it comes to things like this…so here is a sneak peek at the new collection.

 
Okay, I know that isn’t much of a peek…but I might show you another one in a week or two!

Or I might show you the whole thing tomorrow. Ha.

I told you I’ve never been good at patience.

Love,
P-Dub

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