It’s a pretty pretty amazing health and beauty company that’s been around for 35 years and I’m now – dun dun dunnnnn! – an Independent Consultant. What does that mean, exactly? I’m not sure yet. I just signed up a few days ago.
But I LOVE the products (especially the ones you see in the picture) and have been using them for years, so it made sense to take the leap (and get a bigger discount, at the very LEAST) and become an independent consultant.
I just created my own Facebook page and I have my Arbonne storefront so if you’re curious about what it’s all about, send me a message via either Facebook or my Arbonne site and we can chat.
I highly recommend to anyone even slightly concerned about the chemicals companies put in beauty products, the environment, or simply what the ingredients are in Arbonne products – go to the main website and read all about why they use the phrase: pure, beneficial, and safe.
How great is it that they created a day for li’l ole me? I’m flattered!
I truly believe the shark suit sells it. There are no words for the awesomeness that this is. If I’m having a bad day, I come back to the cat on the rhoomba.
These biscuits are only the most bestest thing about Red Lobster ever. Back when I lived in Canada, it was a big deal to jump the border (legally, of course, and…ah…in a car) and head to those restaurants you could only find in the U.S. This was one of them. (The other was Jack in the Box and any grocery store that sold Ben and Jerry’s.) Below is a recipe I discovered on the Internets:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 5 tablespoons butter
- 1 cup milk
- 1 cup shredded Cheddar cheese
- 2 Tablespoons unsalted butter, melted, divided
- ½ teaspoon garlic powder
- 1 teaspoon minced fresh parsley (or ¼ teaspoon dried)
- Preheat oven to 450 degrees F (230 degrees C).
- In a large bowl sift together flour, salt and baking powder.
- Cut in butter until mixture resembles coarse crumbs.
- Make a well in the center of flour mixture.
- Add the milk and cheddar cheese; stir to combine.
- Drop batter by spoonfuls onto an ungreased baking sheet.
- Bake in preheated oven for 12 to 15 minutes, until lightly browned.
- While the biscuits are in the oven, stir together the 2 Tablespoons of melted butter, garlic powder and parsley.
- Remove the biscuits from the oven and immediately brush with the topping mixture.
- Allow to cool for at least 5 minutes before serving.
Leftovers can be stored in an airtight container or Ziploc bag at room temperature for up to 3 days.
This recipe makes 1 dozen biscuits of melt in your mouth awesome.
I know a few sound engineers and my respect for them just skyrocketed.
This is truly inspiring. Erm, it’s maybe a little humbling, too, when a kid has to tell you obvious wisdom, but this is touching and funny and makes you think. And, c’mon, he’s – like – as cute as Emmanuel Lewis from Webster.
Hey, we are all on the same side.