Ms. Lizzie “J” Hanes

 ♥️Find Your Little Friday♥️

I’m truly looking forward to this new year. For the month of January, I personally like to take a lot of stock in myself. Where I’m at, what I’m happy with and what I’m looking to change. I think it’s important to set intentions and have an overall reconnection with yourself. I have also loved self-care since I was a little girl. I used to beg my mom for “masques” in the grocery store, sneak moisturizers down the conveyor belt at checkout and have quite a lot of explaining to do when we would unpack groceries at home. My interest in beauty goes beyond skin deep, it’s all about how you feel on the inside.

I am going to feature someone in the business of self-care each Friday for the month of January to help inspire a little you time. I also hope this reminds people that you got to put the work in, but it doesn’t have to be big or hard. Please enjoy our wonderful discussion with Ms. Lizzie-it’s a good reminder of small things having a big impact.

Ebbs & Flows with Esthetician Lizzie “J” Hanes

Lizzie is wise beyond her years. Her general way of living is thoughtful, thorough and full of her charming Southern upbringing. She makes you feel like you’re coming home when you are in her presence.

“A lot of what you eat can manifest on your skin, but there are a lot of factors that can contribute to your complexion.  When I’m super stressed and under pressure, what I eat matters more. It helps keep me balanced when I make the time to be more regimented. Something I have always talked about with my sister is that when I’m not able to cook for myself I start to feel crazed.  3 meals a day of takeout is not ideal for me. Cooking is ultimately doing something nice for yourself and your body. It instantly brings me a feeling of sanity. That being said, if I’m on vacation and I can be more relaxed I won’t hold back and live a bit more indulgently.”

When did you realize you wanted to have a career in skincare?

“I have always been into skincare because of my two older sisters. I grew up watching them struggle with their complexions and my mom really helped them cultivate a skincare regime. So, by her efforts and their struggles I learned. I didn’t truly think of it as a career until a job at a midwifery school fell thru. I had to re-examine what I was going to do for work. I got a job at a beautiful clothing store in Charlotte, North Carolina. While working there I started to realize how beautiful our customer’s skin looked. It sparked my curiosity and I did my research. I knew I wanted to be in New York City and ultimately I picked Aveda as my school. Their approach and practices spoke to me.”

After completing school, Lizzie landed a job at one of the newest and most exciting brands in beauty, Glossier.

“My mom asked me where I wanted to work before I moved and she thought someplace like L’Oréal. I told her I wanted something more intimate, Glossier. It was small enough at that time, making it the ideal fit. I interviewed for a couple of months and finally got a job.”

What do you think is the biggest/best takeaway from your time at Glossier?

“I do think that the products they launch are super thoughtful and community built. Their set-up is simple, educate yourself to inform what your skin needs.”

Lizzie traveled to Paris this past fall to learn a facial massage technique that I was lucky enough to experience. The method is called buccal.

“Buccal is a massage technique that allows for internal & external face muscles to be massaged. The way I look at it is that it brings new lift to your face. It removes stagnation. It’s a non-invasive facelift”

I speak from experience and agree this facial massage left me feeling relief from tension I hadn’t focused on. The relief and relaxation I felt (and am still feeling) close to a week later is oh so special and worth it.

What would say is your most prized piece of beauty advice?

“Universal Law-less is more. Knowledge is power so take the initiative to learn about your skin. A great esthetician can only help so much, it’s really up to your overall day to day maintenance. Taking care of yourself is an incredible investment. From eating well, working out to getting facials and massage, it all has incredible benefits.”

Whether it’s a new year, new you- or just taking the time for yourself for more awareness in general, I hope you go out and find your own little moments of delight. #FindYourLittleFriday ♥️

Recipe for Vitamin C Yummy Warming Soup

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Ingredients-

1 cup of peeled and chopped butternut squash

1 cup of peeled and chopped sweet potato

1 cup of peeled and chopped carrot

1 diced yellow onion

2 cloves of minced garlic

½ cup of red lentils

4 cups of vegetable or chicken stock

Toss the squash, potato and carrots in a tablespoon of olive oil, a teaspoon of salt and a ½ teaspoon of pepper. Spread out on a parchment lined sheet tray and roast at 375° for 20-30 minutes

While the veggies roast, place a large stockpot over medium heat on the stove. Drizzle a tablespoon of olive oil into the pot and let it heat up for about a minute. Add the onion and garlic to the pot and sauté for about 10-15 minutes. Add the roasted vegetables to the pot, along with the lentils and stock. Bring the mixture to a boil, and then reduce to a simmer. Cook until the lentils have softened-about 20-25 minutes. Immersion blend the mixture or scoop into batches into a blender until smooth. The mixture will be thick and smooth.

Garnish with sage, toasted kale chips or roasted pepitas.

New Year’s Eve/Day

​♥️Find Your Little Friday♥️

If you’re needing some inspiration regarding what to make for New Year’s Eve or Day, check out these dishes made around the world that bring luck and prosperity.

In a lot of Southern states, black-eyed peas, greens and cornbread are paired together to make a “fortune” for the year ahead. The saying goes, “peas for pennies, greens for dollars and cornbread for gold.”

Eat twelve grapes at midnight. This is a tradition that spans across a lot of Spanish culture. As the clock strikes twelve, you eat 12 grapes, each one representing a month ahead.

Cook up some lentils like they do in Brazil and Italy. These legumes are coin-shaped and have been eaten for luck since the Roman times.

Food in the shape of rings. At midnight have a slice of yummy cake or for breakfast on New Year’s Day have bagels or doughnuts. This represents the year coming full circle. In Greek culture, they bake a coin into the cake and whoever gets it in their slice has a full year of luck coming their way.

Enjoy some pig on New Year’s Day. Pork is considered to be the luckiest of all foods to eat on the day. The reason being that pigs are plump, this represents prosperity. Pigs also lead from their noses, which symbolizes progress. Queue the bacon, sausage and ham.

Another Greek tradition is to smash a pomegranate. When the clock strikes 12 over in Greece, a pomegranate is smashed in front of the door onto the floor to crack it open. This reveals its seeds that symbolize prosperity and good fortune. The more seeds there are, the more luck.

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Consuming long, uncut noodles on New Year’s Day signifies longevity. For me, I’ll be having midnight pasta to bring my luck, longevity and prosperity into 2019. Most likely a puttanesca sauce since it’s tops for me.

On a final note for 2018, a thoughtful message from years ago for the year ahead

“Well, we have a whole new year ahead of us. And wouldn't it be wonderful if we could all be a little more gentle with each other, a little more loving, and have a little more empathy, and maybe, next year at this time we'd like each other a little more.”- Judy Garland

To making 2019 the best year yet-go find your own little moments of delight #FindYourLittleFriday ♥️

Three Sisters

Three sisters, their mother, one of their nieces/daughters (me) and a recipe for borscht. This recipe has been repeated, rephrased and reinterpreted through each one of us. Every Christmas Eve as a child I dreaded the thought of this dish, I was only in it for the pierogis from that feast. It was oxblood purplish red and represented the blood of Christ. That was literally too much to digest as a child and I was grossed out by the resounding slurping around the table.

I’ve changed, I now look forward to this recipe and evening over so many others over the course of the year. My first attempt at this recipe was a mere three years ago and it quickly became a part of my repertoire from that Christmas Eve on.  While preparing to make it for the first time I called on my mom Laada (Josie), my cioci Ursie (aunt Ursula), my cioci Susie (aunt Susan) for their guidance and tricks they learned from my babci, their mother and my grandma (Olga).  They each gave me their individual input and tips from years of making this soup. 

 Below are the top 3 pieces of advice each of them gave to me on that fateful first attempt, with my real life reaction/response following.

From Cioci Susie-The eldest and most revered in the kitchen for her skills. To me, she sounds like she is singing when she speaks and she knows how to make everything---I mean everything! My times with her in the kitchen are full of laughs, isms and a little sass.

“If you really want to make it special and full of flavor you have to go to the butcher and ask for the bones from the beef to make it the most flavorful.”

My response? Better Than Bouillon Beef, this makes my life and borscht the stuff of legend….I still do this step every time and have never looked back-a riff if you please.

From Cioci Ursie-The middle sister with the most practical nature and lots of cultivated skill in the kitchen. She cuts to chase and gives it to you straight. I truly learned from her that you could be a great cook with the simplest techniques and ingredients.  

“Whatever you do, don’t let the borscht turn into a brown color and make sure that it stays clear. The skins need to be clean, keep an eye on them while they boil and flavor the water. Babci was known to throw out the entire batch if it wasn’t a true beautiful color.”

30 minutes into my making my first batch-Oh Shit! It’s not really any color! What the fuc* do I do? I think quickly and call my local juice spot and ask for a small order of pure beet juice to be delivered, crisis averted. The color is now the perfect shade of creepy blood comparison.

From Josie, my mama-The youngest sister who would define herself as a well-taught novice but to me she turned great before I knew her beginnings in the kitchen.

“It doesn’t really matter what you’re making if your attitude is wrong. Christmas Eve is all about how you behave, however you act will follow you all year long.”

Well great, I’ve already lied by using bouillon and cursed so much clarifying the borscht that there isn’t enough soap in my kitchen to cleanse my mouth.  I guess more of this behavior for the next 364 days—until I get a rematch.

This is very personal and special for me. My grandmother never got to teach me her borscht directly or get to try mine. I find comfort in the ritual and keeping traditions alive, so I know on some level she and her daughters are proud.

Here is my mother’s recipe, direct from text-

Go find your own little moments of delight and a Merry Christmas if that’s your tradition.

#FindYourLittleFriday

 

Reid Lee

♥️Find Your Little Friday♥️

 *Be warned, we curse a little in this one*

Have you ever met someone who lights you up like a Christmas tree just by looking at you? That person in my life is my dear friend Reid. We have known each other for the better part of a decade and have always found a way to be either baking together or going to see the most ridiculous movies at the theatre, queue SATC 2! We have also lived together, traveled together and have always been able to laugh thru the tough times.

What’s something you look forward to making for people at Christmas?

“Well I would have to say it is 3 things; buttermilk pie, dirty rice and seafood gumbo. With buttermilk pie, it is the simplest pie to make and the first one I learned how to bake. I think I’ve made it for you? Wait, I definitely have made it for you because I taught your brother how to make it one holiday! It’s a staple that my whole family knows is going to be around!

Dirty rice is something you serve on the side of other things and it comes from my dad’s side, the Cajun side.  Everyone from my extended family makes it a little differently and that is what makes it so special, even family on my mom’s side.  Some like it a little spicier, some like it with sausage, everyone has truly adapted it to their family.

Seafood gumbo is something I learned to make just this past year. My mom learned from my dad’s dad. The interesting thing is that my dad’s dad learned it from his wife, my grandmother around the time she got very sick.  It has really become a food memory in my family, a way to hold onto my dad just a little bit longer since his passing.“

Reid is 100% right with regards to the pie, he taught my brother how to make it one year during the holidays. That’s just the thing about Reid, whenever you’re around him you know something magical is about to happen. My brother now asks me to make this pie but I tell him every time to call Reid to ask him how to do it if he wants it that badly. I’m a sucker for tradition and learning, what can I say?

Alright, so you’re a man who hails from Beeville, Texas- just an hour between San Antonio and Corpus Christi. So, when was the first time you saw snow?

“The first time I saw snow was when I was around the age of 7-8? It was just a half an inch and my mom grabbed a cookie sheet from her kitchen to scrape snow on to it. She gathered enough snow for us to make a 10 inch snowman that we adorned with twig arms and I want to say button leaves.”

Swoon, this is for sure a magical Christmas memory.  How do you compete with a memory like that? I push thru and ask, What does Christmas signify most for you?

“Christmas for me signifies a difference in the overall temperament of people for the month of December. People are just generally nicer. When I’m driving I find that people let me into their lane easier, someone offers up their parking spot while walking to it and people in general are just smiling that much more. To be honest, I haven’t experienced this as much these past weeks. Maybe it is because I have been traveling more or maybe it’s just that people are having a little harder of a time this season. I know I feel that way this season, I wasn’t even going to put up a tree. I am so glad that I did because for me it made my home feel so much warmer.”

I know that this doesn’t only apply to Reid, the holidays can be unexpectedly tough. How he went about making it feel a bit better is a part of a much bigger piece of Reid, his overall creative nature.

What is your advice for those trying to bring more creativeness into their life big or small?

“I’m going to respond to both. Small, I would say remembering to make the time to have self-care. Making my bed, preparing my lunch or 20 minutes of meditation, these are my self proclaimed moments of perseverance. These small tasks help me to be better prepared for the world, they are my rituals.

A big personal ritual for me is to not be afraid to try something and fail. Confidence and failure are so important. Failure is only something that happens after you quit, try - just try to defy failure.  For example, I am learning to write music electronically and I have 5-6 songs ready to write. I’m trying to continue to grow them in my mind while I expand my knowledge of electronic writing.”

What are your top five host with the most tips that you have inherited thru your hostess with the mostess mama Donna?

1)   Always buy more alcohol than you think you need, people are thirsty bitches! Worst-case scenario, you have extra and it won’t go bad. It’s alcohol so there really isn’t anything “worst” about it.

2)   Try to have everything you’re going to be serving be done before people come over.

3)   Be a honeybee and move from flower to flower (person to person) at your party. Have short meaningful conversations, don’t stay too long in one, everyone came to see you so try and give everyone that quality time.

4)   If you can, try and have a co-pilot. Be it a significant other, appointed bff, hired help or flying your son in -- like my mom has done in the past.  You can’t possibly freshen every drink, light every candle and not loose your mind if you’re doing it alone.

5)   Don’t forget to smile and have a good time. People don’t tend to notice all of the things you’re giving yourself a hard time for not doing. My number one goal at any party or just a life in general rule is to make everyone feel welcome. No matter what you’re wearing or what they have on, the definition of class for me is to make everyone feel welcomed.

At the end of this thoughtful conversation Reid asked, would you go to this type of party. My resounding response was an, absofuckinglutley.

Now go find your own little moments of delight

#findyourlittlefriday ♥️