There is nothing like a pedicure to relax and enjoy some me-time, but I draw the line at fish pedicures.
A spa in Washington DC charges customers up to $50 to soak their feet in warm water tanks with as many as 100 “doctor fish” that nibble away dead skin. Customers then receive a normal pedicure, with the fish taking the place of the razor typically used to remove dead skin.
The fish don’t have any teeth, so they can only nibble at the dead skin, but I still say give me the cheese grater any day. Having 100 fish swarm my feet does not sound like a relaxing treatment to me.
What do you think? Would you (have you?) tried it?
For Valentine’s Day, my sister sent me a new tiny little Buddha statue to add to my collection. A collection I didn’t even realize I had.
I’ve picked up figurines at little stores, Epcot, and through friends, and without even realizing it, I’ve acquired 11 Buddha’s, which officially qualifies as a collection. He always looks so happy, so I can’t help but bring one into my life whenever I fine one that is extra charming and uplifting.
In celebration of my new found collection, I’ve pulled them all out and they are now displayed on our mantel.
Happy Valentine’s Day! To celebrate this all important holiday, I continued a family tradition by making mini heart-shaped pound cakes with cream cheese frosting from my favorite sour cream pound cake recipe.
It is the best cake ever, super easy to make, and you can decorate them for any holiday, so try it out!
Sour Cream Pound Cake
1/2 lb butter
2 cups sugar
1 cup sour cream
1 tsp vanilla
3 cups flour
1/4 tsp baking soda
1/4 tsp salt
Cream butter and sugar, add eggs one at a time, blend in sour cream and vanilla, sift in dry ingredients, and beat entire mixture for 2 minuets. Grease and flour pans and bake at 350 degrees until firm to touch.
Cream Cheese Frosting
2 cups powder sugar
1/2 cup butter
1 tsp vanilla
1 8 oz cream cheese
1 tsp food coloring of choice
Beat till smooth, then fight over who gets to lick the bowl.
The cooking process is strange, making a salt cocoon around the chicken, but it really locks in the juices and cooks very quickly. I was worried that it would be salty, but Talina assured me that it wasn’t, and she was right. I cracked the salt off, then removed the skin from the chicken, and it is perfect.
I did change her recipe a titch and used basil instead of rosemary and doubled the lemon, but that’s only because I didn’t have any rosemary in the house and I love lemon chicken.
So, the next time you feel domestic, make Talina’s roast chicken, and let her know what a fabulous recipe it is.