“It is truly a one of a kind business for the area,” said owner Carmina Cristina, “We want ladies to come to a place where they can get a more intimate education about makeup and how to correctly apply it.”
While places like department stores and Sephora sell and recommend makeup products, Carmina is an internationally trained professional makeup artist who also recently launched her own signature makeup collection.
“It is a dream come true and much more,” Carmina said, “It is a chance to help women discover the beauty inside themselves in a more intimate setting.”
On Saturday evening, I made a 9.5 hour playlist on my phone. I titled this playlist, “This. Is. Not. Boston.” It was 9.5 hours of my favorite rock and rap, and everything in-between. It’s filled with songs I would be embarrassed to admit I like in “real life.” It is what it is. I was preparing for the Harrisburg Marathon, and I would listen to exactly what I wanted.
For some reason, this marathon felt so surreal to me. When I was clicking submit on the registration form in mid-October, when I was tapering and only “supposed to” run far less miles than I am used to, when I was eating my pizza on Saturday night … I never felt like I was really doing it.
And then, I heard a horn. I didn’t have time to think anymore about what could or couldn’t happen. It was time to run.
I’ll be the first to admit, I went out too fast in this race. I felt good, way too good, and I was clocking times just as fast as when I hit my PR in 2012. The first 16 miles flew by. I feel ridiculous typing that sentence, but it’s the truth. I couldn’t stop smiling as we ran around Harrisburg, Shipoke, the Greenbelt, and made our way towards HACC. I was honestly having a really good time, and I was ready to party. Well, marathon-party.
Time flies. It was nearly a month ago (Columbus Day weekend) that Andy and I headed southeast to one of my favorite places: slower lower Delaware.
Our destination, specifically, was the Dogfish Inn. It’s the former Vesuvio Hotel, rescued by Dogfish Head Beer founder Sam Calagione in his adopted hometown of Lewes, DE.
The 16-room inn opened this past July for the first time since its substantial renovation, and beer writers from around the coast have stayed and reviewed the modern, collaboration-heavy decor, communal firepit and surprisingly cozy lobby.
Each of them remarked how there isn’t actually any beer at the Inn. This seemed to surprise most folks, but it didn’t phase me (I guess because it’s a hotel).
Calagione (such a down-to-earth, cool dude), who paddles through the nearby canal daily, didn’t want to take away from his neighboring bar and restaurant friends who have long kept his brews cold for customers. Instead, on the sizeable chalkboard in the lobby you’ll find a listing of every local bar’s Dogfish Head tap and bottle offerings, plus what’s new at the Brewpub in nearby (bikeable) Rehoboth.
Not to mention, the liquor store on Second Street (a place much different from our numeric main street) is packed with wine and craft beer. The proprietor is happy to make suggestions, find you chilled versions of a bottle or even recommend local restaurants.
So, there’s no beer at the Inn. Except the first night we were there.
We started our weekend, post Happy Hour (or at #sbhh, who’s counting) with Stout Day at The Speakeasy, followed by a great burger at Ted’s Midtown. I need to remember that when I’m craving a mushroom swiss!
On Friday, I guest-bartended for a lovely event at Cafe 1500, a fundraiser benefiting HACC in celebration of its 50th anniversary. Erin Cruise & Cruise Control played, I served up some Brewery at Hershey pints and then tagged in ABC’s Al Gnoza to take over after my shift.
Today, by some miracle, is just the Steelers game, which we’re watching with friends. Beforehand I hope to do some light housecleaning and a very overdue trip to the grocery store. It’s another busy week coming up.
In-between all this nonsense, we wrote our hearts out. Here’s what you may have missed:
The game on Sunday between the Pittsburgh Steelers and New York Jets will be a match-up between two teams that are going in completely opposite directions.
The Jets have lost eight games in a row and are reeling. Their first round pick, Geno Smith, has not panned out at all and now they have to go with Michael Vick to help make this season not a complete failure.
The Steelers, on the other hand, have won three straight and have Ben Roethlisberger. Big Ben has been the hottest quarterback in the NFL in the last two weeks, compiling 12 TDs and no interceptions.
A few years ago a meeting of these teams was one of the marquee games of the week and often had playoff and Super Bowl implications.
Also a mainstay of the old match-ups was defense, something both teams have been struggling with this season.
Even though New York hasn’t been giving up a lot of yards, they have been giving up a lot of points. They are dead last in scoring defense at 28 point per game and have only forced three turnovers.
Pittsburgh started off the season poorly on defense but they have turned it around during the winning streak. They are still giving up a lot of points but are coming up with key plays to give the high powered offense chances to put up points.
Wednesday was the last #sbhh — that is, SaraBozich.com Happy Hour — of 2014, and we rang it in well.
With The FireHouse has our lovely host yet again, we moved the party to the 3rd floor of the building, a spacious room with a full bar and stage. I could not believe how many of you had never been up there before, but I’m so glad that I was able to introduce it to you. Remember it when you need to plan a private function. It’s held countless fundraisers, was for a long time the home of the FSOSP’s Toys for Tots Party (coming up soon), and I’ve even attended a wedding reception there!
W&L provided us with samples and glassware for the just-released Sierra Nevada Celebration Ale, a delicious and fresh harvest beer — that was so good, we ran out of it before the party ended.
A new month means new beers! I’ve been sampling and tasting, for research purposes of course, some new brews hitting our area over the past few weeks. Looking for some new brews to try out? I’ve got a few for you:
I wrote a haiku about this beer that basically went like this: Oh Deschutes Fresh Squeezed, your hops are just so juicy, let’s get married now. And I mean it. While this beer isn’t new in general, it’s new and exciting to us as it continues to launch throughout our area. It seriously has the juicy dankness that I love in an IPA with citrus flavors and a perfect medium bodied mouth feel. The color is also gorgeous. As much as I love stouts, this could keep me in IPAs for days. P.S. – This just became a year-round for Deschutes – expect to see a lot of it!
This year, Troegs introduced a new series of beers that they’re calling the Hop Cycle. It features different hops showcased in seasonal beers every few months. Remember Cultivator and Hop Knife? This is part of that series. Meet Blizzard of Hops, my favorite of the hop cycle beers yet. Expect to find a thinner-bodied IPA with piney notes that isn’t too bitter as they salute the upcoming winter. Somehow, it encompasses that crisp winter air we smell and feel on those first cold days.
Stout Day was yesterday and while this may be a holiday celebrated by a few every-now-and-then, for me stout day is every day. I try to drink them as often as possible as I find them irresistible. I first tried Evolution Brewing’s Rise Up Stout almost two years ago at the Beer, Bourbon, and BBQ festival in Timonium, Md. I was excited because it was a stout, and because the Atlanta Falcons big thing is to Rise UP! This coffee stout packs the perfect blend of roast malt stout flavor and coffee – a favorite combination of mine. While the beer itself isn’t new, it’s new to our area as of this month.
Speaking of stouts, add this one to your “to try” list. Starr Hill makes some pretty great brews, and I’m anxiously awaiting the moment to try this one. This brand new imperial stout released Nov. 1 features dark chocolate and cherries blended in during fermentation producing a complex beer that will change flavors as it warms from cellar to room temperature.