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Showing posts from December, 2013

Happy Hostess & Photography

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Happy Sunday! Check out former hostess, Christina V., wearing the Sutton Necklace she earned for free with her hostess credits.  She's rockin' it. Her photo submission has also entered her to win a $25 gift card, only for those that Like my Facebook page. Go check it out and add a comment. Enter by December 31, 2013.

Photo taken by http://www.dylandouglasphotography.com in Livermore. 





Here is Christina V. also wearing the Lucia Necklace that is now sold out! The matching Lucia Bracelet is available and on sale. Grab yours before it's gone for good. Also, I have many samples on sale on my Facebook page or email me for the inventory list.


I have considered blogging some of my Outfit of the Days. I know some fashion blogs are really popular that do that. What do you think of my style? Should I do that? I sometimes post outfits on my Instagram account at 'bappletree'. Feel free to take a peek and I'll consider posting Outfit of the Day here. I would appreciate any fee…

Giving Tuesday

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There was Black Friday, Small Business Saturday, Cyber Monday and now the second annual Giving Tuesday. Last month, I donated to the World Food Program USA to help get the Philippines food after the typhoon that killed thousands of people. Today, I helped out the Berkeley Humane Society by placing an order thru their Amazon Wish List for their Dog Program.
“Our Amazon Wish List is filled with supplies that we need to save the lives of homeless cats and dogs in our community. While in our care, our feline and canine friends need attention, love, and enrichment, and of course food and supplies.  The better our supplies, the more complete and wholesome care we can provide the animals. The better their care while at Berkeley Humane, the more adoptable they are. The more adoptable they are, the quicker they find homes. The quicker they find homes, the more lives we can save.”
Bevo, my Boston Terrier, was purchased thru a breeder in the Central Valley in 2008. I was overruled to even consi…

Cyber Monday!

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Our Cyber Monday deal! Spend $50 today and get the iKat jewelry roll in Espresso for $5.95 (reg $39). Keep the roll for yourself or as a gift!  
Also, your $50 purchase will earn you $25 Dot Dollars. Spend $100 and get $50 worth of Dot Dollars! You can apply the $25 Dot Dollars to every $50 you spend between January 3rd and 10th of 2014.  On January 3rd, you will receive your promo codes.
Happy shopping?
Shop at http://www.stelladot.com/Bernadette 

My First Opera

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2013 has been a year of a lot of 'firsts.' I have traveled to many different places, had my first Valentine's Day as a single woman, participated in my first race with obstacle courses, have been to more than one 49ers games and Sharks games, first time taking a motorcycle outside the parking lot and going 75 mph from Oakley to Tracy, drove a 4-wheeler, and now my first opera.

I received a Groupon notice for tickets to see The Barber of Seville for half off. I have never been to an opera and remember the advertising agency I was working for, Y&R, had the San Francisco Opera account. Some employees usually get free tickets or discounts but I was never that lucky. I asked Megan, my aspiring actress friend, if she wanted to go and she enthusiastically said yes. I also didn't have to ask her if she wanted to dress up. It was an excuse to have a girls' night and get dressed up.

I decided to wear a white BCBG dress that I haven't worn since my 29th (?) birthday t…

Pistachio & Broccoli Pesto-Crusted Salmon

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Taken from Shape Magazine's January/February 2013 issue from Sodium Girl's Limitless Low-Sodium Cookbook by Jessica Goldmab Foung.


Serves: 4 Prep Time: 5 minutes Cook Time: 12 minutes
3/4 cup shelled unsalted pistachios  1 garlic clove 2/3 cup broccoli florets, stems trimmed 1 cup fresh basil leaves 2 tablespoons olive oil 1 tablespoon pine nuts 4 3- to 4-ounce salmon fillets (can be subbed with chicken breasts)
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
2. Place pistachios in a food processor and pulse until roughly chopped. Transfer to a bowl and set aside. Add garlic, broccoli, basil, olive oil, pine nuts, and 1 teaspoon water to food processor and pulse until consistency is a thick and chunky purée. Add more water if necessary. 
3.  Put salmon fillets on prepared baking sheet, skin-side down. Use a spatula to evenly distribute the pesto over the fillets and top each with a quarter of the crushed pistachios. Bake for 10 to 12 min…