Lancome Declaring Indigo & Friends & Family Coupon
August 2, 2009 It's hard to believe that summer is winding down, but in the world of beauty, the Fall collections are here. Kicking off the color celebration is Aaron de Mey's new colors for Lancôme. Embodying the free spirit of a woman, the Declaring Indigo collection is pure sassy French irreverence.
Think deep blues, bright golds, and sexy reds. As one of the star items, the Ink Artliner in Indigo Charm is a gorgeous shimmery deep blue eyeliner that's great for subtle to dramatic looks. You can do a thin line for daytime makeup, and then build it up for a vampy cat eye. The gel formula makes it easy for on-the-go application. Pair it with the Le Vernis nail polish in Indigo Paris and you've got it made for this season's hot look.
Here's your chance to get the collection for 20% less! Just print the coupon below, and bring it to any of the Lancôme boutiques (in NY, CA, NJ, and TX) for an exclusive Friends & Family 20% discount. This coupon is valid through 8/08/09. This discount is not valid at any other Lancôme locations, counters or lancome-usa.com.
Beauty, Shopping, Special Events 
One of the favorites is the Organic Turkey Meatballs with Kamut Spaghetti. The dish is hearty and flavorful, but not heavy. They use rolled oats instead of bread crumbs in the meatballs, giving you more fiber intake. The Tea-Smoked Salmon is very tender - pair it with the Red Quinoa and Edamame Salad, and you've got a superb meal.
They also have a signature mac & cheese that's made with no butter or cream. The Thai Chicken and Indian Vegetable curries are also winners and the Caesar Salad with Herbed Shrimp is another standout.
They have a great to-go section. Almost everything is available in pre-packaged boxes - all you do is grab and go. I like how they use grapeseed oil in salad dressings (such as the fab Chinese Chicken Salad). Most items last for a few days, so you can stock up for the whole family or call their food concierge to have your meals delivered. You can't get more convenient than that!
Get your lunch today at 
I also tried the new Prime Plenish vitalizing shampoo and conditioner, and it's just as lovely. This line is ideal for aging hair, as the products help strengthen thinning and time-weakened hair by rebuilding the saline bonds. The key ingredient here is jasmine oil. Once considered an extremely precious flower in Japanese culture, it was available only in emperors' imperial gardens. The jasmine scent is intoxicating. It felt like I was swimming in a garden of flowers.
Get your Art of Hair hair care at 
The new packaging is great, since it's only a manageable 8.8oz. retail bar for the home baker, not a huge 10 lb. commercial-sized block. If you're a real chocoholic, you can snack from this large bar by breaking off thin pre-scored rectangular pieces.
I can't wait to use the rest of my baking bar for the following soufflé recipe!
Valrhona Chocolate Soufflé
Yield: 6 servings
Ingredients:
6 oz Valrhona Dark Chocolate
4 very cold eggs, separated
3.5 oz (3/4 cup) powdered sugar
1 tsp Cornstarch
1 tsp Valrhona Cocoa Powder
6.75 oz Cold Cream
Butter and sugar (to grease mould)
Equipment: 6 small ramekins
Preparation:
Carefully butter the molds and sprinkle with sugar.
Roughly chop chocolate.
Beat the egg whites until stiff, gradually incorporating the sugar.
Sift together the cornstarch and cocoa powder.
Add the cream to the cornstarch and cocoa in a pot. Bring to a boil, whisking constantly.
Take the pot off the heat and add the chocolate, whisk thoroughly and then add the egg yolks. Mix until smooth and glossy.
Carefully fold part of the beaten whites and the add the remaining whites.
Assembly:
Pour into the prepared molds.
Set aside in fridge until ready to bake.
When you are ready, preheat the oven to 375 F (190 C).
Put soufflés in the oven straight from the fridge.
Bake for 10-12 minutes, until puffed and crusted on the top, but still soft in the center. Serve immediately.
Alternate Method:
You can also make one large soufflé and bake it at 350 for about 20 minutes
Buy Valrhona online at 
The scallop edge platters are just as pretty. They sure motivate me to churn out more cupcakes in the kitchen, that's for sure! Even if you don't bake, these vintage-inspired platters make great decor items, or for serving other food items, such as cheese and crackers.
Then, when you're done admiring your cakes and pastries, you can serve them on these lovely matching plates. It's time for me to plan another tea party...
This Poppy 
What kind of a Poppy Girl are you? Coach is hosting a 
Photo credit: Cliff Watts
To Enter:
Step 1: Tweet this post on Twitter (RT @feteafete BOSS Orange Giveaway http://tinyurl.com/nlsafo ). IF you don't have a Twitter account, please leave an interesting comment below this post on which Hugo Boss fragrances you like or have tried before (don't send generic ones like 'this sounds great').
Step 2: Email your full name & mailing address to feteafeteswag@gmail.com. Be sure to enter 'BOSS Orange Giveaway' in the subject line and your unlocked Twitter link in the body. DO NOT forget to email your name & address after you comment or tweet, or you'll be disqualified automatically!
One winner will be chosen at random. Deadline is Tuesday, July 28, at 11:59pm EST. USA & United Kingdom residents only. Good luck!
There's enough shampoo to last you well over a week. The kit comes with 2 oz. bottles each of these best-sellers: Peppermint & Avocado Volumizing & Clarifying Shampoo (with 2.3% pure peppermint oil), African Shea Butter Gentle & Conditioning Shampoo, Nordic Wood Hair & Body Shampoo, and a Light-Weight Deep Conditioning Crème Rinse.
The most viral entry gets the grand prize: a glam trip to the Big Apple, hosted by the lovely Karen Robinovitz, creatrix of this wildly popular lip gloss! Karen will take the winner around town, showing her the inspirations behind the lip colors. There will be private pole lessons, burlesque school, and you also get to stay at the chic Smyth Hotel in Tribeca! Runner-up winners will get some of Karen's superb glosses, natch!
So what are you waiting for? Head over to 
Tasting the oils: Arbosana from California Olive Ranch, Bozzano A2, Apollo Mistral, McEvoy, and The Olive Press Blood Orange oil.
Fran, author of The New American Olive Oil, led us on this tasting adventure. We started off with a flight of six olive oils. My personal favorite was the blood orange one from The Olive Press. We also tasted oils from California Olive Ranch, Bozzano, Apollo, and McEvoy. We learned the right way to warm the oil up, smelling the aromas (what to look for), and how to properly taste the oil. We even learned how to detect a rancid oil and was told that sediment in the bottle signified an inferior-quality oil.
Minted corn salad drizzled with Bozzano A2 oil, roasted nibs, and cherry tomatoes.
We then got to try a few unusual savory-sweet food pairings. The first one up was a warm Savory Olive Loaf made with Apollo Mistral oil, pecorino cheese, and green olives (from Fran's new book). If I had the entire loaf in front of me I'd finish it. It was paired with a cool minted corn salad drizzled with Bozzano A2 oil. Delish.
Then, to our delight, we tried the olive oil Ice Cream Push-Pop with caramelized cacao nibs and green olive toffee. This was totally over the top. Everyone cleared their plates, even the tiny nibs. To seal the deal in, we then tasted the Pan Con Chocolate and Blood Orange Macaron. The chocolate ganache was made with California Olive Ranch Arbosana. It also had a neat little pipette that contained drops of the blood orange olive oil to enhance the flavor. I could feel my eyes rolling backwards as I nibbled on the macaron, which was filled with a blood orange olive oil ganache.
Olive oil ice cream push-pop with caramelized cacao nibs and green olive toffee
To add more fun, we also went next door to watch Michael run the enrobing machine. He placed a slew of blood orange olive oil-chocolate ganache pieces so they can be properly coated into truffles. And yes, they tasted absolutely amazing.
To send us off into a sugar coma, we each got to take home a pint of the delicious and floral McEvoy olive oil ice cream. Very drool-worthy. You can get some next week if they make more - follow them on Twitter.com/Recchiuti to find out when, where, and how to get it.
Michael running the enrobing machine to coat the truffles.
Unfortunately for you, the next few tastings are all sold out. There might be last-minute cancellations, so see if you can be wait-listed. They might also have new tastings next year, after the holiday rush.
Fran Gage & Michael Recchiuti