Have you ever wanted to stay in someplace haunted but that wasn’t too scary? You can now!  The Queen Mary recently renovated the most haunted Stateroom on the ship, room B340.  It hadn’t been used in 30 years since the 1980’s and in April on Friday the 13th they have made it available for guests to stay the night.  My friend Bridget and I were one of the first guests to stay in room B340 and it was a lot of fun.  Bridget and I love all things spooky and scary, we love going on ghost adventures where we can ghost hunt and explore the paranormal. The Queen Mary is one of the top ten most haunted places in the world.  Visitors have seen, heard and felt paranormal activity on board the ship.  Bridget and I checked in and went to our room.  The room is updated so it doesn’t…

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  When it comes to luxury skin care NANNETTE de GASPÉ Art of Noir Skincare Collection is one that you need to add to your collection.  It makes its worldwide debut April 30th. The collection features an assortment of luxury, anti-aging skincare products that will revolutionize the beauty industry.  I tried the Baume Noir from the collection and it is the best face cream that I have used all year!  Everything about this cream is luxurious, from the ingredients, the packaging and the feel.  The cream is infused with Black Tea ferment, Black Superfruits, and Black Tahitian Pearl extracts . Your skin will feel hydrated, look fuller, you will have improved  radiance, and it will diminish fine lines Baume Noir will replenish, restore and reinvigorate your skin.  It is rich but not heavy, I love how hydrating the cream is and it feels like it is nourishing your skin. The…

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  Are you a brownie lover and want to make the best fudgy brownies using Rigoni di Asiago Nocciolata. These are easy to make and perfect for the chocolate lover! You will crave these and these are such a great and easy weekend recipe. INGREDIENTS: 1 1/2 cups Rigoni di Asiago Nocciolata 7 tablespoons butter, melted 2 eggs 1/2 cup sugar 1 teaspoon of vanilla extract 3/4 cup all-purpose flour Vanilla ice cream, for serving (optional) INSTRUCTIONS: Preheat oven to 350 degrees. Grease and flour a pan. Place 14 tablespoons of Rigoni di Asiago Nocciolata in bain-marie and add the butter. If you don’t have one you can put it in a bowl then put the bowl in a pot with water (not too much so the water doesn’t boil over into the bowl and warm in on the stove until melted. Keep an eye it. In a bowl, beat…

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