Archives for October 2020

BRING THE SPA HOME

Well Hello,

I hope it was a great week for you all.

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Let’s get right to it.  I’m gonna share with you some fantastic spa treatments I have found to do at home.    It’s great to travel to a spa but sometimes ( hello dumb Covid) that’s not do-able so why not bring the spa home to you!  Below are some great products and tips to create your own oasis.  Self-love and happiness start at home.

  1. Epsom Salt bath – depending on tub size you can use 1/2 cup to 1& 1/2 cups per bath – draw bath & get water as hot as you can stand.  Let the salt dissolve and sit for 20 min.  Help to relieve sore muscles, aches & encourages your lymph system to remove toxins.  I keep at least one glass of cold water nearby a washcloth to place over my head (dampen with cool water to keep from overheating).
  2. Lush terry bathrobe – I have two on hand ( from IKEA or Amazon white easy to bleach). HERE, However, you can get any kind you like and keep nearby.
  3. Plush oversized White bath towels – self-explanatory.  BIG WHITE TOWELS HERE Again always white easy to clean with bleach and creates a sense of clean serene calm environment for me.  I take that cue from all the spas I visit.
  4. Essential oils & diffuser – I adore eucalyptus and will add to the diffuser and to the hot bath water – it encourages me to inhale deeply and I just love the scent – however any scent you find that is pleasing to you will help you relax.  You can find them at any health food store and I recently found really good on Amazon! My Amazon Shop scroll down and see the oils
  5. Light candle as many as you can – white of course and all sizes.  Or dim the lights at the very least.
  6. Depending on my mood I may put my Ipad on with soothing music or watch some episodes of Parks and Rec…… or binge YouTube / Netflix
  7. Body scrubs – you can buy some great ones ( hello Goop and my girl Gwenethyth) or make your own – sugar olive oil and EVVO – coffee grounds and EVVO with some essential oils (just be careful now for slipping later when ya get out….. believe me sounds like you should know this but I almost took a nosedive after a long hot oil type scrub).
  8. Dry brushing – I do this before I enter the bath or shower to help improve circulation – slough off dead skin and again get the lymph system moving. I got a fantastic brush and oil from  Goop.
  9. Face masks and not the horrible kind we have been forced to wear.  Remove all makeup – place warm (hot as you can stand) washcloth over your face and apply a clay mask to your tea zone than add eye patches while you just soak and relax – 15 min later rinse face with lukewarm than cool water.
  10. Dry off moisturize ( i am really loving the new Nivea body lotion ) or a nice light scented oil – wrap in that robe.
  11. Make a cup of mint tea or sleepy time ( depending on the time of day).  Just let your body cool off and relax baby – it’s been a long week.

If looking for day spas near DC here are some of my favorites:

Salamander Resort & Spa Middleburg, VA

SPA WORLD A TRADITIONAL KOREAN BATH HOUSE MY FAVORITE FOR YEARS

Lansdowne Resort & Spa ( this is where I had my first glycolic peel over 10 years ago – close to 15yrs ago).

Maryland Cryotherapy it is new to me and something I am going to do in the next week or so.  Stay tuned and I will bring you along – good for your body and they even have a cryo facial (think to depuff lift and tighten) all music to my ears.

I hope you do something nice for yourself this weekend, today, and every day.  If you do a “spa at home” tag me on your FB & Insta would love to hear how you like it.

 

 

MOVING TO THE COUNTRY IS BACK IN VOGUE, ESPECIALLY IN THE DMV”, SAYS LORI TAURASO OF DRY RUN RANCH (THAT’S ME).

I have always loved design, decor, architecture, and it has been fun working on projects throughout the years but now I get to really bring it all together with Our Custom Home.  Mike and I purchased a 50-acre farm outside of Frederick, MD.  To say it has been a process is putting it mildly.  The septic, the permits, the well trying to nail the final drawings down, and finding a builder……that doesn’t mind the fact we will be very hands-on and specific about finishes quality, etc.   In the end, we have decided to do it ourselves with the help of a Project Manager.  Between Mike and myself we have built 10 restaurants, 4 renovations, and a few smaller projects over the past 20 years.  We know some of the best tradespeople around.  I have always wanted to get into the construction business so Now Is Now!

I will be bringing you along with me on the dream come true.  Sharing our finishes, the decisions, the good bad, and the ugly uploading videos as well.  I want to share it all with you and hear your feedback.  Sometimes I may ask for advice on Instagram/Instastories etc. so please follow there as well as my YouTube Channel.     Insta HEREYouTube HERE

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Needless to say, my people are loving the farm.

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What things looked like to start out over a year ago and some inspiration pictures and ideas – we are hoping to be in withing 9 months pool done too!

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All of the outbuilding except for the barn had to be torn down in such ill repair boy what a change to the landscape it is.  I can really start to see the farm unfold.

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Front Door Inspo. Master Bath Sink Thoughts too – if not one long vanity two separate washstands and think marble wall behind.  

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I found my main room light fixtures last year at RH and I think I got the green light to get them……… stay tuned for all things farm, ranch, and all that comes with it.

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I will be creating a timeless country home for Mike and me.  I am creating mood boards all the time this is just some of the elements we are using.the farmers wife, green acres, , dry run ranch, tauraso food group, bouillabaisse, married to a chef, dc magazine, lori tauraso, smokehouse properties, dmv food, food network, top chef, fredereick, MD #visitfrederickmd, seafood stew, food and wine magazine, sass magazine, our frederick lori ann tauraso, mike tauraso, black hog bbq, urablankslate, smokehouse properties, french classic cooking, dry run ranch, smokehouse properties, tractor, massey fergason, build.com ,

Dreams do come true!  Thank you for coming along with us!

MARRIED TO A CHEF – OUR FIRST MEAL AFTER 5DAY CLEANSE BOUILLABAISSE …. OUI OUI!

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Seafood Stock

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  • Olive Oil
  • Leeks – 1 bunch – rough chop (remove green tips)
  • Onions- 1 – rough chop
  • Fennel Bulb – 1 – rough slice
  • Celery – 6 stalks – rough chop
  • Bay Leaves – fresh – 3 each
  • Fresh Thyme – 4 sprigs
  • Shallots – 2 – sliced
  • Garlic – 1/2 head – smashed
  • Saffron – 1/2 t
  • San Marzano Tomatoes – 1 can (303)
  • Lobster Shells – blanch lobster – Remove meat for the stew. Keep all shells and liquid
  • Fish Carcass + head 1 (use mild fish like snapper-grouper-rockfish) rough chop
  • Shrimp Shells – from a pound of 16-20 count shrimp (save peeled shrimp for stew)
  • Cherry Stone Clams (4-6)
  • White Wine – 2 bottles (sauvignon blanc-chardonnay)
Saute vegetables, herbs, and saffron in a roasting pan for about 10-15 minutes. Season gently with a little salt and black pepper. Sweat veggies but don’t brown them at all. Add the lobster shells, fish carcasses, shrimp shells, and clams. Cook for an additional 5-10 minutes. Deglaze the pan with white wine. Place this mixture into a stockpot. Add the San Marzano tomatoes and water to cover about 2 inches above the fish/veggie mixture. Bring to a boil then drop down to a simmer. As the stock begins to boil, skim the top to remove the foam/impurities. Allow it to simmer for about 1 1/2 -2 hours. When the stock has cooked down, strain the liquid into another stockpot. Press the cooked mixture in the colander with a spoon to release all the juices/flavor. Reduce this strained stock almost 50% until the liquid develops viscosity and intense flavors. That is your base.  fish stock, dry run ranch, tauraso food group, bouillabaisse, married to a chef, dc magazine, lori tauraso, smokehouse properties, dmv food, food network, top chef, fredereick, MD #visitfrederickmd, seafood stew, food and wine magazine, sass magazine, our frederick lori ann tauraso, mike tauraso, black hog bbq, urablankslate, smokehouse properties, french classic cooking,
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SEAFOOD
  • Lobster meat (from the blanched lobster)
  • Fish fillets (from the carcass – cut into 3-inch pieces)
  • Scallops – (8-10 large)
  • Shrimp – (1 pound – leftover from the shells)
  • Jumbo Lump Crabmeat – 1/2 pound
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VEGETABLES
  • Leeks – 1 each – cut julienne (strips)
  • Fennel – I bulb – cut into strips
  • Butter/Olive Oil – 2 T
  • Sautee the leeks and fennel in the butter/oil for about 5-8 minutes until they are tender. Season gently with S&P. Set aside
To complete the Stew
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  • Butter 2 T
  • Olive Oil – 2 T (extra virgin)
Place butter and olive oil in a deep-sided saute pan. Bring to medium heat. When the butter begins to foam, add the seasoned fish and scallops. Cook for a minute or two then add the lobster and shrimp. Add the leek/fennel mixture then add a good amount of the stew base. Bring it to a simmer. When all the seafood is cooked (be careful not to overcook anything) add the crabmeat just long enough to heat through. Adjust the seasoning and finish with a 1/4 cup of fresh chopped Italian Parsley.
Place fish stew in a nice decorative serving bow. Garnish with sourdough crostini and rouille.fish stock, dry run ranch, tauraso food group, bouillabaisse, married to a chef, dc magazine, lori tauraso, smokehouse properties, dmv food, food network, top chef, fredereick, MD #visitfrederickmd, seafood stew, food and wine magazine, sass magazine, our frederick lori ann tauraso, mike tauraso, black hog bbq, urablankslate, smokehouse properties, french classic cooking,
Enjoy!
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