Yearly Archives: 2013

product review: snugg ipad case …

March 22, 2013

I was contacted by Snugg to review one of their Snugg Ipad 2 Leather Case Cover and Flip Stand.

It was prefect timing because I was in need of a new Ipad case after a cheap one I had fell apart.
I liked the sleekness of the case, and the high quality of the leather.  It seems like it will last a long time!

I also enjoyed using the case for a stand as well!  My last case didn’t have that feature, and it has been really nice to have, especially when I am catching up on my shows!

Side view of the stand.

Another feature I really like about the case is the magnetic closure, when you shut the case the top stays put and protects my screen.

{*Disclosure: I was given an Snugg Ipad case to review on my blog, all thoughts and opinions are my own.  If you have a product that you think would fit on the Armelle Blog, email me at carolinearmelle@gmail.com  All photos by me}

Recipe // roasted beet salad with goat cheese and pecans

This is my favorite salad as of late, I seriously crave it all the time it is so good!  Roasting the beets brings out the natural sugars, and they taste amazing!  Even if you don’t think you like beets, give them a second shot!  

{Roasted beet salad with goat cheese, pecans, and red onions}
Mixed greens
Red Onions (Sliced and soaked in water for several hours to take the edge off)
Pecans, chopped
Goat Cheese, crumbled
Roasted Beets, sliced
To Roast beets, heat oven to 350 degrees.  Cut the tops and roots off of the beets.  Pierce it with a fork several times, and place them in a baking dish with the skins on.  Roast in the oven for about 1 hour and a half, or until the beets are soft all the way through when you pierce it with a fork.
Remove from the oven and allow to cool.  Peel/cut the skins off the the beets and slice.  Store in the fridge for up to a week.
Mustard Vinaigrette
Makes 1 cup [8 ounces]
1/4 cup white wine vinegar
1 tablespoon dijon mustard [i prefer maille brand]
1/2 tsp coarse salt [like sea salt]
1/4 tsp freshly ground black pepper
1-2 teaspoons agave nectar
3/4 cup extra-virgin olive oil
1/2 tsp walnut oil [found locally at target]
In a small bowl whisk together first five ingredients well.  Slowly drizzle in oils as you whisk allowing the dressing to emulsify.
Prepare salad by placing of layer of mixed greens, then sliced roasted beets, chopped pecans, red onion, then goat cheese. Drizzle vinaigrette over salad and serve.
Enjoy!