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March 9, 2010
Designer Fragrance and Cosmetic Company




Beauty Insider

When I was in the magazine industry, I used to get invited to the L'Oreal Company Store where there was a significant discount on all their brands.  It was such a great perk and I got spoiled.  It has been a while and I miss the good ole days. 

Well, guess what?  Now we all can get those discounts because L'Oreal has opened one of their outlet stores in Westfield.  It's called the Designer Fragrance and Cosmetic Company.

The store just opened a few weeks ago.  It was the Kiehl's store (which happens to be owned by parent company L'Oreal).  The store offers 10-50% off cosmetics, fragrances and skincare.  They have a nice selection of Lancome and Kiehl's.  In fact, when I arrived they immediately informed me of a great special they were running until March 11th.  Buy any 4 Lancome products for $40.  And I also saw some face and eye creams for $10 each!  They will begin to carry Shu Uemura and Vichy products in the near future.

I spoke with the store manager, Brenda, who explained to me that they will be running specials every two weeks.  Special events as well as make-up applications will be added to the calendar monthly.


(click here for full article)

edible archives

edible buzz

 
presents
 Taste of Madison
 
March 15, 2010
7:00 - 9:30 pm
Farleigh Dickinson University
Ferguson Recreation Center
285 Madison Ave
Madison
 
 A highly anticipated annual food and wine extravaganza
 

recipe buzz

 
Roasted Chicken Breast with Carrots and Onions (adapted from Every Day Food- Great Food Fast)

 

4 bone-in chicken breast halves
1 pound carrots, peeled, halved lengthwise, and cut into 1/2 inch chunks
6 garlic cloves quartered
1 medium red onion, halved cut into 1/2 inch wedges
Coarse salt and fresh ground pepper
1 cup pitted prunes, quartered lengthwise

 

Preheat oven to 450 degrees.  Place the chicken on a rimmed baking sheet. Arrange carrots, garlic and onion around the chicken; season and vegetables generously with salt pepper.  Roast for 10 minutes.

Toss the prunes with the vegetables.  Continue roasting until the chicken is cooked through and the vegetables are tender, 15-20 minutes more.  Serve the chicken and vegetables over rice. 

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