• Brussels Sprout Salad: A Thanksgiving Series

    Get your greens on!

    To balance an otherwise heavy and hearty meal, I like to plate some greens.

    What better a recipe than one that includes brussels sprouts and pomegranate seeds?

    Roasted or sautéed “mini cabbages”—as I like to call them—are everywhere as of late. To put a unique spin on things, however, I’m roasting mine by the leaf. Doing so makes for a much crispier texture!

    Because this salad is super easy to make, I recommend saving it for last on the Thanksgiving meal to-do list.

    saladIf you do end up making some of the Bosworth family recipes, please share your creations with me and my family (I’m back in Laguna for the holiday!) using the hashtag #LoCooks . If you’ve enjoyed this series, please let me know if you’d like something similar for Christmas!



    1. 2 pounds brussels sprouts

    2. 2 tablespoons olive oil

    3. 1 cup pomegranate seeds

    4.¼ cup pine nuts

    5. 2 tablespoons fresh lime juice

    6. 1 tablespoon apple cider vinegar

    7. 1 tablespoon extra-virgin olive oil

    8. ½ tablespoon tahini

    9. ½ tablespoon pure maple syrup

    10. ¼ teaspoon sea salt

    11. Black pepper, to taste

    1.Preheat oven to 350F.

    2. Line two baking sheets with parchment paper.

    3. One at a time, trim the brussel sprouts and separate the leaves. You will need to trim the base of the sprout a few times to get as many leaves as possible from each. Add the leaves to the baking pans and repeat with each sprout.

    4. Once all of the leaves have been added to the pans, drizzle each pan with 1 tablespoon olive oil and massage the oil into the leaves. Spread the leaves out evenly over each pan and bake for 15-20 minutes or until most of the leaves are crispy and just turning golden. Make sure to toss the leaves every few minutes as they bake to prevent burning. Remove from oven and let cool slightly.

    5. While the leaves are baking, make the vinaigrette by adding the lime juice, apple cider vinegar, olive oil, tahini, maple syrup, salt, and pepper to a small bowl. Whisk for 15-30 seconds until incorporated.

    6. To serve the salad, add the leaves to a serving bowl or tray along with the pomegranate seeds and pine nuts. Pour the dressing over, toss to coat, and serve immediately.

    Time: 30 minutes from start to finish

    Level: Easy

    Serves: 5 people

  • “Only the Best” Gravy: A Thanksgiving Series

    It’ll require the “brown bits” you saved from the turkey pan.

    So you know how I just told you Sage Stuffing is my favorite part of the meal?  I’m now actually leaning more towards gravy because you can put it ON the stuffing and pretty much everything else!

    When flavored appropriately, gravy is smooth, decadent, and brings out the deep flavors that a roasted turkey creates after hours of browning and bubbling.

    This gravy recipe is unique in that the first part allows you to save some time on the day of and really expand your recipe to accommodate more guests.  The day before the big day, simply make a roux and add chicken stock, allowing it to boil and cool.  This will serve as your gravy base.  The day of, you’ll make a nice stock using the bones and giblets, and then deglaze the roasting pan itself to collect the brown bits from that pan.

    The most important part of the gravy making process?  Allowing those brown bits to form in the bottom of the turkey roasting pan as your Thanksgiving turkey cooks. When the turkey begins to roast, brown bits form from the juices falling off the bird as the temperature rises (a Mallard reaction).  Keep your fingers crossed for as many brown bits as possible as they add complexity and flavor to the gravy once the roasting pan is deglazed with a bit of wine.

    In general, this gravy recipe is a bit “out of the box” because there are a couple different processes, but the final result is a delicious and smooth gravy your guests won’t be able to get enough of!

    Happy Thanksgiving!

    gravyIf you do end up making some of the Bosworth family recipes, please share your creations with me and my family (I’m back in Laguna for the holiday!) using the hashtag #LoCooks . If you’ve enjoyed this series, please let me know if you’d like something similar for Christmas!



    6 tablespoons butter + more for other steps

    6 tablespoons flour

    Chicken Broth (about 8 cups)

    Turkey neck and giblets

    Half an onion, cut into 1/2 inch pieces

    1 carrot, cut into 1/2 inch pieces

    Half a celery stick, cut into 1/2 inch pieces

    2-3 bay leaves

    Parsley stems

    Kosher Salt

    Black Pepper

    Juice from Turkey Roasting Pan

    Brown Bits from Turkey Roasting Pan

    White Wine to deglaze

    1. The day before Thanksgiving, make the base for your gravy by making a roux then adding chicken stock until it boils and thickens.  To do this, melt butter completely in a sauce pan then add flour, whisking together into a paste and cooking for 3-4 minutes, stirring constantly over medium heat.  Add hot chicken stock (about 5-6 cups) to the pan, stirring constantly to avoid clumps.  Allow the gravy base to boil so the starch in the flour expands, thickening the gravy.  Boil for 5-10 minutes.  Allow gravy base to cool completely and refrigerate until Thanksgiving.

    2. On Thanksgiving, brown neck and giblets in butter in a large sauce pan.  Once browned remove from the pan, melt some additional butter and brown onion, carrot, and celery.  Add the bones and giblets back to the pan, add chicken stock (or turkey stock if you have it) to cover, bay leaves, parsley stems, and black pepper.  Bring to a boil then simmer for 1-2 hours.  Strain , cool the liquid and set aside.

    3. When the turkey is finished cooking, pour the juice from the pan into a bowl and allow the fat to come to the top.  Spoon the fat off of the turkey juice.  Over medium heat, deglaze the brown bits off of the pan using white wine and by scraping the bottom of the pan.  Add turkey juice, the turkey liquid from the bones, and the gravy base to the pan.  Allow the gravy to boil to let the different liquids come together.  Scrape any fat that comes to the top off of the gravy.  Season with salt and pepper until it tastes just right.  If your gravy needs to thicken, you can boil it down further (the saltiness will intensify so be careful) or add a bit of flour and butter paste (take soft room temp butter and mix it with equal parts flour) to the gravy, stirring to thicken (it must boil).

    Serves: 8-12 people

    Difficulty: Medium

    Time: 3 hours over the course of 2 days


  • Sage Stuffing: A Thanksgiving Series

    It’s called “stuffing” for a reason…

    The overwhelmingly tasty Sage Stuffing is probably my favorite part of my family’s Thanksgiving meal.  It’s full of butter, sausage, and sage.  No watching your waistline here!

    It’s SUPER important to note that I NEVER stuff the bird.  Never.

    It really messes with the time it takes to cook the turkey and causes it to cook unevenly.  More often than not, if you stuff your bird, the inside of the stuffing is so compact that it may never cook, leaving it bacteria-laden and susceptible to making your guests sick. Ew!

    The solution? Just do all the stuffing in a glass baking dish (or two), and add chicken stock!  You get a moist interior and crisp exterior, aka the perfect Thanksgiving Stuffing.  Best of all this dish is full of sage, my favorite herb.  Yum!


    If you do end up making some of the Bosworth family recipes, please share your creations with me and my family (I’m back in Laguna for the holiday!) using the hashtag #LoCooks . If you’ve enjoyed this series, please let me know if you’d like something similar for Christmas!



    1. 1 loaf of good sourdough bread cut into small cubes and dried out in the low-heat oven until stale

    2. 3/4 to 1 stick of butter

    3. 1 large onion, diced

    4. 4 celery sticks, diced

    5. 2 heaping tablespoons of dried sage

    6. 1 Jimmy Dean or Farmer John’s Sage Sausage

    7. 3 cups of good chicken broth (can add some Better Than Buillon flavoring to increase flavor)

    8. Salt and Pepper to season

    1. Cut bread into cubes and dry the cubes out on a cookie sheet in a 250F oven until dry, stale, and toasty.

    2. Melt butter in pan, add diced onion and celery until soft, add sage, salt, and pepper.

    3. Cook sausage in a separate pan until just about done, then add sausage and fat to softened onion and celery.  Check the seasonings – you’ll need quite a bit since you’ll be adding bread and chicken stock.

    4. In a large bowl mix veggies, sausage, and bread making sure to coat the bread with the fat.  Taste test.  Add more salt, pepper, and sage per your taste!

    5. Pour 3 cups of broth over stuffing and mix together well.  Each piece of bread should be coated with fat and stock.

    6. Put stuffing mixture into a buttered 12×16 (or is it 10×15?) glass dish.  Bake in convection oven at 375 for about 40 minutes (if it’s coming out of the fridge).  Stuffing will be bubbling at the base and crispy and yummy on top.

    Serves: 6-8 people

    Oven: 250F and 375F

    Time: 90 minutes

    Level: Easy

  • Tackling the Turkey: A Thanksgiving Series

    Hi, everyone!

    It’s been a minute.  I hope you’ve all been well!

    Launching Love Wellness has kept me quite busy, but I’m back and ready to share a couple Thanksgiving recipes with you!  Throughout today, starting at 9:00 a.m. and ending at 1:00 p.m., I’ll be releasing some Bosworth-family secrets—tricks I use to ensure my feast, everything from prepping to cooking, goes off without a hitch.

    First recipe I’m starting with? The turkey, of course!

    If you’ve thawed out the sucker (2-3 days in advance, depending on size) and are still debating the best way to cook him, here are three techniques I use to ensure a foolproof turnout:

    1. I like to dry brine my turkey with kosher salt for 2 days before cooking him on Thanksgiving. You can dry brine a frozen turkey but start to thaw 2-3 days before doing so because getting it to cooking temperature takes FOREVER.  The dry brine helps to trap moisture in and creates a really nice flavor.
    2. I cook the turkey at 500 F for 30 minutes at the top using canola oil on the bird to create a beautiful brown skin and to create a moisture seal around the meat.
    3. After lowering the heat, I like adding some beer and wine to the bottom of the pan to help add additional moisture to the turkey as the liquid steams.


    If you do end up making some of the Bosworth family recipes, please share your creations with me and my family (I’m back in Laguna for the holiday!) using the hashtag #LoCooks . If you’ve enjoyed this series, please let me know if you’d like something similar for Christmas!



    1. 1 raw turkey (can be frozen, but you must start thawing it 2-3 days before Thanksgiving)

    2. A ton of kosher salt

    3. A ton of butter or duck fat

    4. Black pepper

    5. Canola Oil

    6. Cinnamon Stick

    7. 1 Apple, halved

    8. 1 Onion, halved

    9. Fresh Rosemary, thyme, sage

    10. Your best beer

    11. Your best white wine

    12. A very large plastic bag

    13. Large roasting pan

    14. Thermometer

    15. Twine

    1. Dry brine your turkey 2 days before Thanksgiving while allowing him to thaw out in the fridge.  Wash the turkey, removing the neck and organs (but save them for gravy), and dry the bird very well.  Next, turn your huge-ass plastic bag (must be air-tight once closed) inside out and set aside.  So as not to cross-contaminate your salt, put the salt you’ll be using for the brine in a bowl separate from the salt you always use.  Rub kosher salt all over the outside of the turkey and also underneath the skin on the breast.  Be very gentle when peeling the skin away from the breast meat as you don’t want it to tear.

    2. Wash your hands and grab the inside-out bag, wrapping it around the turkey so once the bird is in the bag, it’s right-side out again.  Tie the sucker shut (tight) and place the turkey breast side up in the fridge until Thanksgiving.

    3. On Thanksgiving preheat your oven to 500 F.  Take your turkey out of his bag and rinse all the salt off of him.  Dry him very, very, very well again and set aside.

    4. In a microwave-safe container (I just use a piece of tupperware), microwave your halved onion and apple along with your cinnamon stick together with some water for about 3 minutes until soft.

    5. Prepare to season the bird, butter and oil him up, and fill the cavity – aka have your butter and oil ready to go along with salt and pepper in specific bowls (so you don’t cross contaminate), and your onion, apple, cinny stick, and all your herbs.  Make sure your roasting pan is out and ready to go and your twine is on-hand to truss.

    6. Salt and pepper the turkey very generously (but be prepared to move fast after this with your butter as the salt brings out moisture which repels the fat from sticking) outside and inside the cavity as well.  Like at least 3 handfuls of salt.  Seriously.  Massage the salt and pepper into the turkey.

    7. Butter the entire turkey, massaging into the breast as best as you can without breaking the skin.  Insert onion, apple, cinnamon stick, and a bunch of fresh herbs into the cavity.  If you’re making my Sage Stuffing Recipe (it’s coming out at 10:00 a.m.) def use some sage!

    8. Tie the legs together using twine.  Watch this video on how to truss a turkey.

    9. Create a shield for the breast of your turkey using aluminum foil (this is Alton Brown’s genius idea) and set aside.

    10. Drizzle canola oil all over the outside of the bird so he is completely oiled up.  Leave no part oil-free.  Place your turkey breast side up in your roasting dish and into a 500 F oven for 30 minutes.

    11. After 30 minutes, reduce the heat to 350 and allow the bird to finish cooking for another 2 to 3 hours (depending on the size).  Add some beer and wine to the bottom of the pan.

    12. I wouldn’t recommend using the pop-out thermometer (generally included in most turkeys these days) to indicate total done-ness of the turkey.  If the pop-out thermometer is in the breast and it pops out, the breast meat is done but the legs will definitely NOT be (they always take longer, just like on a chicken).  If you’re super brave you can remove the turkey from the oven at this time and remove the legs from the rest of the body and put them back in the oven to continue cooking without over-doing the breast.  If you choose to do this, simply set the breast and carcass aside on a cooling rack (over a cookie) sheet and let rest.  Your thermometer should be in the deepest part of the thigh without touching bone, and should reach 160 before you determine your legs are done.  160 is basically the magic number.  Hit it and pull your bird out.  Go to 170/175 like the Health Department recommends and you’re going to have a dry turkey.

    12. Allow your turkey to rest for 20 minutes minimally no matter what.  If you’ve removed the legs or chosen to keep them on, still let all the parts rest to allow the moisture to be sucked back in.  Simply pop the bird back into the oven momentarily before serving to heat him right back up.

    13. SAVE THE BROWN BITS from your pan for gravy (recipe coming out at 11:00 a.m!).

    Time: 30 minutes to prepare the dry brine, about 4.5 hours start to finish for preparing and cooking the turkey

    Level: Medium

    Serves: Depends on how big your turkey is!

  • What To Do When You Have a Problem “Down There”

    Okay, TMI time: I have had a yeast infection before.

    But is it really TMI?

    Haven’t most women experienced the discomfort once in their lives?

    I have one friend who insists she has never had anything “weird” happen down there —God Bless Her—but if you’re in the same category I’m in (UTIs, BV, and other mysterious ailments), you’re probably frustrated by the endless cycle of anti-biotic and antifungal treatments prescribed by your doctor.

    In fact, I often find that these “cures” exacerbate my problems. Why did I buy that damn Monistat in the first place? While marked “safe for women,” they’re filled with chemicals like propelyne glycol (a culprit on the Dirty Dozen list). Makes you wonder who gave these products the green light, doesn’t it? Bottom line: there’s a lot to be desired when it comes to feminine wellness.

    I’ve suffered long enough.

    A doctor once told me I “just have bad plumbing” and I should “learn to deal with the hand I’m dealt.”

    I’m sorry, but it’s 2016 and women’s health, including my own, cannot and should not be so cut and dry.

    Inspired by my personal frustrations with what’s readily available, not to mention the it-is-what-it-is attitude amongst some old-school medical practitioners, I’ve created Love Wellness, a new line of natural, doctor-recommended products that target common issues most women face down there.

    The collection includes products that work on their own and together to relieve treatment-resistant, tricky infections. They also help to maintain health from the inside out. Best if all, women can finally clean their bodies safely with pH balanced wipes and cleansers.

    The Killer (boric acid suppositories) and Good Girl Probiotics

    The Killer (boric acid suppositories) and Good Girl Probiotics

    Developed based on the recommendations of medical specialists and nutritionists that have helped me conquer my “bad plumbing” over the years, Love Wellness features a line of solutions that are natural. Our Killer, for example, features boric acid, a mineral found in seawater that is used to treat yeast infections when go-to traditional methods fail. Our favorite OB/GYN, Dr. Lindsay Appel, notes that

    “Boric acid suppositories are an excellent alternative for women who have failed traditional treatment methods for bacterial and yeast infection or suffer from recurrent infection.  One of the difficulties I have had in prescribing boric acid is that it often needs to be either purchased at a compounding pharmacy or made into a capsule by the patient herself which can be burdensome, especially because many women would like to be discreet when performing vaginal hygiene.”


    Besides compounding boric acid, we’ve also formulated doctor-recommended probiotics made with the same bacteria that naturally occur in the vagina to help maintain good gut health.

    Fun fact: did you know that the gut is the home of the our immune system and has a huge influence on what’s happening in the vagina?

    That said, if the bacteria is compromised, whether in the gut or the vagina, you can expect things to be thrown off.

    Do It All Wipes and pH Balancing Cleanser

    Do It All Wipes and pH Balancing Cleanser

    Our pH balanced products, on the other hand, are great ways to help maintain cleanliness. Made with soothing coconut oil, our Do It All Wipes  are perfect for cleansing on the go and our all-natural pH Balancing Cleanser is great for both quick and long showers.

    Before you go wild on me here, note that WE KNOW the vagina is self-cleaning.

    Internally it takes care of itself. Nothing in our line aims to change that. The cleansing products we’ve created are for external use only. They take care of the skin and surrounding area a woman may wish to wash.

    So, Lo, how safe is it to use externally?

    According to Dr. Appel,

    “When used externally, it is safe to use pH balanced cleansers and wipes.  When used internally, these cleansers can actually change the pH and decrease the ‘good’ natural bacteria in the vagina and increase infection risk.  Basically, when used internally, these products don’t allow the vagina to be self-cleaning.”

    In short, it’s okay to use a little more than warm water externally when the product is natural and pH-balanced.

    Perfect Condition Vitamin, Good Girl Probiotics, and Blue Tea

    Perfect Condition Vitamin, Good Girl Probiotics, and Blue Tea

    All in all, my overall goal with Love Wellness is to provide women with natural alternatives to cure what ails them.  There’s a movement among women, especially in online communities (one that I hope jumps beyond the internet), to turn to natural products and ingredients to help maintain longterm health and treat chronic infections.  We’re taking that mindset to the masses with our collection and we believe that what we’re offering provides a 360 approach to do so.

    We’ve already received countless notes from new customers who are having great results.  One of my favorites is below, from Sarah W, a Clinical Psychologist:

    “I just wanted to take a moment to express how incredible your products have been for me. I’m 31 and have been prone to chronic infections for the greater part of my adult life. I’m very sensitive to most medications, and I’ve often felt like my doctors have been quick to prescribe strong steroid medications that only exacerbate the issues I’ve had. I purchased your boric acid, probiotics, cleansing wipes, and vitamins, and in less than a week my body is feeling better than it has in years. I’m a psychologist and appreciate the importance of a holistic approach to health, and wanted to sincerely thank you for creating a really incredible line of products for women like me. I wish you the best of luck with your business and will encourage all of my friends to try your products!”

    Sarah, we’re so excited to have you on board and we appreciate your support in spreading our message of good, natural health for all women!

    If you want to give Love Wellness a try, use my favorite coupon code, LADYLOVIN for 15% off your purchase!  Thanks for tuning in.


  • Get Answers to 10+ Tricky Questions: #LIVE with Lo



    Another week, another #LIVE event with me!  We’re just getting started with our regular schedule of going #LIVE on Wednesdays at 8pm EST so definitely mark your calendars to participate.

    Tune in to the stream below and subscribe my YouTube channel right here.  I hope you enjoy this Ask Me Anything video!



  • My Purse Essentials

    Ask Me Anything!


    Today’s “Dear Lo” is a fun one, y’all!  In the comments on a previous Dear Lo post, reader Melinda wants to know what my purse essentials are!  I love this question!  Instead of a response in a “What’s In My Bag” video, today I’m taking it to the blog and sharing some snaps our talented photog Chris Klemens and I took last week!

    So…what IS in my bag?  Lots of stuff, some practical, some weird, but all very important to my busy life in the city and travels abroad!

    Blister Cushions


    I walk everywhere in New York, y’all.  Like, definitely 3-4 miles a day.  Sometimes I wearing comfy shoes and sometimes I’m not.  I’ve learned from Day 1 living here that the moment you feel that familiar discomfort of a blister forming on your toe, or your heel, or the side of your foot that you’re officially screwed.  There’s just no saving your skin, and continuing your walk begins to resemble the approach to the gates of hell (ah).

    Unless…you have something in your arsenal to stop a blister as it’s forming, or protect one that’s already there.  My saving grace?  Compeed Blister Cushions, available in different sizes and styles (like little baby ones for your toes), that mold to your body like a thick, cushy, comfy second layer of skin to protect whatever it is that’s ailing you.  They’re honestly amazing and I do NOT leave home without them.  I’ve tried other brands of blister cushions and the ones from Compeed are unbeatable. They’re easy to apply, waterproof, and feel super comfortable in shoes.  If you haven’t tried this brand, do so! They’re available online and at Walgreens.  GO!



    I’m a California girl and I don’t leave home without my sunglasses EVER.  Not at many New Yorkers wear shades as consistently as I do – if you visit NYC from LA you’ll notice this, but to hell with ’em.  My sunglasses are a part of my look, cover up tired eyes in the morning on the way to and from the gym, and help me avoid eye contact with strangers when powering through the city streets (ha).  My faves right now are my brown “Leonard” style frames from Illesteva.  Love them!

    Gloss & Make-Up

    My lips chap really easily so I always have a lip salve handy.  One of my all-time favorites?  Smith’s Rosebud Salve of course!  I like the tube, but it comes in a tin and different flavors.  Also in my bag?  Some type of powder/color combo – like this Anastasia Contouring Palette that includes both light colors for powder, and darker colors of contouring on the go.  It’s the perfect multi-use palette.  I love it!


    Card Holder

    I hate carrying a bulky wallet around.  I traded out the bulk for something more simple, and in my opinion versatile and chic. Enter the card holder wallet – a petite version that carries the bare minimum: a few slots for credit cards, ID, and metrocard, and a center area for a few small bills.  This Saint Laurent version fits in every bag I own, even a very small clutch.  I’d suggest trying this out – I think you’ll love it!

    Travel Perfume

    I’m obsessed with smelling nice, even on the go after a long day.  I’m a huge Byredo fan – one of my signature scents in Black Saffron and I also loooove Pulp.  They’e crafted these handy travel sizes perfect for your purse that comes in a 3-pack, and these nice leather containers that fit one small bottle perfectly.  The leather holder comes in different colors and styles and protects your perfume from potential breakage in your bag.


    What are your purse essentials?  What do you think of my list?  Let me know in comments below!  Thank you to Compeed for partnering with me on this post today!


  • How To: Create Your Holiday Tablescape

    Set The Table With Me


    With the holiday buzz officially here and Thanksgiving days away, my mind has been busy working up fabulous tablescape ideas for all the dinner parties, family gatherings, and celebrations in the works.  When it comes to decorating a table I’m a Daydreamer.  I’m practical and come up with a structured plan, but within that I love to allow myself to be inspired: by nature, walks through the park, visits to the Farmer’s Market, what I already have stored away that I can upcycle, and second hand shops.  I’ve been throwing dinner parties for a decade now so my formula of combining aesthetic inspiration with structure works well.  Here’s how I do it, with the critical elements you’ll need and should consider for your own holiday table shared below.


    I always start with candles when setting my table.  They add mood lighting, a nice scent if you choose to go down that route, and a warmth unlike a standing lamp or overhead lighting.  The most gorgeous tables are lit only by candle-light but there is definitely a time and a place for that type of setting based on how casual or fancy your event it.  If it’s black-tie, go candle crazy!  If your holiday event is filled with family and is a bit more relaxed, anchor your table with candles but use supporting elements like flowers and fruits to create additional places for the eye to go.

    I know that for the holidays a taper candle with holder is standard, so I like to go with something totally different for my setting that will surprise and delight my guests.  This year I’m choosing a variety of scents from Bijou Candles, the Parisian-inspired company known for their gorgeous floral candle holders and their French inspired scents.  The floral-shaped bases are made from reusable resin and are inspired by vintage milk glass vases.  The combination of scent and style here makes them the perfect choice for my festive holiday table.

    I’ve chosen three scents: the Tabac Noir Bijou with notes of smoky tobacco leaf and rosewood, Ambre Tubereuse Bijou with bright, clean mandarin zest and deep amber, and Bois de Vanille Bijou with woodsy notes, sweet vanilla bourbon, and lime.


    Once I’ve found the perfect candles, I begin to consider color.  It’s critical to think seasonally but just like the choice of Bijou Candles instead of tapers I like to surprise my guests with a color palette that’s unexpected.  Red and green, or blue and silver are classics for sure, but why not go with something a bit more special?  My color palette for this year’s holiday table include black, white, gold, many shades of yellow and green, with some muted brown and grey thrown in.  Very fall harvest, oui?


    Black is a shade that you don’t see gracing the table often, but considering how dramatic it can be I’m not sure why it’s not more prevalent!  My table is a dark wood, and my black Tabac Noir Bijou candle lights up beautifully on it, creating a glow that’s almost amber.  I absolutely love the combination of yellows too, the milky yellow of the Ambre Tubereuse Bijou pairing nicely with the mustard yellow of some Asian pears placed deliberately disconnected amongst some leaves and loose floral arrangements.  I’ve chosen gold tableware over silver, and am using simple french linen napkins to sit in guests’ laps.

    Finally, green always delights me – in every possible shade.  The greyish green of my lavendar Christmas tree goes nicely with the hints of grey in the flowers, and creamy Marcona almonds tie everything together with a hint of caramel here and there.

    Unexpected Elements


    Even though I’ve been upcycling for years without knowing the terminology, there are always recycled elements on every tablescape I create.  The upcycled item you’re most familiar with?  The mason jar, of course.  Not a regular in me repetoire anymore however, I’ve moved on to bigger and better items!

    This year my upcycled pieces are Bijou candle holders used as salad and snack bowls!  When your candle has come to the end of it’s lit life, simply pour out the remaining wax and give them a good scrub and wash, and voila – bowls!  I’ve placed almonds, raspberries, and other tasty treats in the petite Bijou holders, and small salads in the classic sized holder.


    Now that you know my tricks for setting the table, it’s your turn to own your very own Bijou Candles for your table too! We’re giving away one large Bijou, one petit Bijou and 2 refills of your choosing from the Boudoir collection to a lucky reader! Enter below after heading over to Bijou to browse the scents and taking their candle quiz to identify your favorites!
    a Rafflecopter giveaway

  • TheLoDown