5 THINGS I’M LOV­ING RIGHT NOW

Rachael Ray Every Day - - On Rach's Radar - JOHN’S cock­tail

JAM SES­SION

“I shop at New York City’s Union Square Green­mar­ket all the time, and Beth’s

Farm Kitchen is a reg­u­lar ven­dor there. The jams, jel­lies, and sauces are so good. I love to use the chut­neys over pan­fried pork chops or grilled lamb chops—so easy and so de­li­cious!” beths­farmk­itchen .com

DON’T SWEAT IT

“I heard about the work­out brand Girl­friend Col­lec­tive from Dana Roberts, di­rec­tor at Rachael Ray Dig­i­tal. It’s a cloth­ing com­pany that uses fab­rics made from plas­tic bot­tles sal­vaged in Tai­wan, and the leg­gings and sports bras are su­per comfy.” girl­friend.com

SKIN SAV­IOR

“I’ve used Bi­ologique Recherche Lo­tion P50 Orig­i­nal 1970 for­ever, and it is life-chang­ing. The tingly for­mula ex­fo­li­ates and hy­drates your face. It’s ex­pen­sive, but it’s worth ev­ery penny.” $101, shopres­cuespa.com

SPICED MULLED WINE WITH OR­ANGES

2 bot­tles ( 750 milliliters each) dry red wine 1 cup sugar 4 oz.

brandy • 2 oz. or­ange liqueur (such as Coin­treau) 2 cin­na­mon sticks • 2 star anise pods 1 tsp. all­spice berries 2 or­anges, • sliced freshly grated nut­meg In a large saucepan, bring the first 7 in­gre­di­ents and 1 sliced or­ange to a sim­mer over medium heat, stir­ring un­til the sugar dis­solves. Sim­mer over low heat un­til the fla­vors meld, about 15 min­utes. Strain into a pitcher. Di­vide among 8 mugs. Add the re­main­ing or­ange slices. Top with the nut­meg. Serves 8.

PUPPY LOVE

“When it comes to pets, I’m a big pro­po­nent of ‘adopt, don’t shop’—that’s how I found my Is­a­boo! An­i­mal Light­house

Res­cue is a non­profit that saves street dogs in Puerto Rico and brings them to the States for adop­tion. Help out a good cause and find a fur baby!” al­r­cares.com

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