One of my office’s amazing former intern-turned-staff members graduated from her Master’s this spring. We knew we HAD to do something special to make the occasion for her, but we also had to balance a particularly busy and high-stress work period. We regularly go out for lunch as an office but my co-workers and I wanted to try something more fun than the usual.
You know I’m always down with something vintage-inspired and our current intern is also keen to embrace the quirky and historical so we were in quick agreement to plan a vintage tea-party right here in the office.
DISCLOSURE: I partnered with Smile Brilliant and received a complimentary whitening kit in exchange for this review. As always, my thoughts are my own. Please be sure to enter the giveaway (details at the bottom of this post)! ~halitrax
I have a complicated relationship with my smile. Firstly, because it’s taken some real work to get it as straight and sparkling as it is now. I was that awkward pre-teen with braces, retainer, and -yes- even headgear. Puberty was rough, friends. Toss in a sprinkling of other orthodontia-related issues, extractions, and whatnot, I’ve put in the hard time to straighten out my chompers.
Secondly, though, is the psychological relationship I have with my smile. My smile is my favourite feature. I love it and I love to share it freely. For years and years, it was my go-to expression (and, honestly, it still is). I have a smile for every emotion; I have a pleasant smile, a friendly smile, an awkward nervous smile, a sad smile, and even a RAGE smile. (My dearest friends can attest to this and have learned to decipher which smiles are which.)
It wasn’t until my 20s when I started to get more protective of my smile, and with whom I would share it. I’ll admit it: I lost some of my happy naivety as I aged. Like so many women, we begin to open our eyes a bit more to social injustices, to recognize how we’re socialized to be pleasant and amenable – to smile and obey and not ask questions. Enter feminism.
I learned, and am continuing to learn, that it’s okay to vocalize my opinions – even when they’re unpopular. I’m allowed to take up space and don’t have to step aside for a man in a “hurry.” I can say “no thank you” without accompanying it with an apology.
Most importantly, I learned that I don’t have to smile and be happy if it’s inauthentic.
My smile is for me.
And you know what? Knowing that makes me a happier person.
Now when I share my smile, it’s not out of perceived obligation to be friendly, it’s because I want to and, mostly, I want to share it with everyone. (Feminists are happy, smiley, friendly people too you know!)
Because you’re never fully dressed without a smile…
When Smile Brilliant approached me to partner for a product trial and giveaway, I was more than excited to embrace the opportunity. I’m so precious about my smile and love knowing that it’s shining bright when I flash my pearly whites.
Of course, after years of dental work the first thing I did before I started the Smile Brilliant kit was talk to my dentist and hygienist. They took a close look at the ingredients in the kit and then gave me the green light to start the whitening process. I was reassured that the Smile Brilliant teeth whitening trays use the exact same ingredients that my dentist would use for a professional whitening – except that Smile Brilliant allows us to whiten from the comfort of our homes and for a fraction of the cost.
The Selfie Smile Scale
These pictures show how the Smile Brilliant process can have as subtle or as dramatic a change as you would like, depending on how many sessions you choose. From left to right these show my smile before I started to whiten, during the whitening process, and at the end. The picture on the right was taken last week when I was in Manitoba.
My second concern was about my sensitive teeth. Fortunately, Smile Brilliant also has an option just for folks like me, to pair with sensitive teeth!
Check out this video to watch how easy the process is:
So, do you want to try Smile Brilliant out for yourself?
This post is part of the ECM Fiddlehead Bloggers Hop! Be sure to check out the other fab posts on Fiddleheads from some other local bloggers.
Until I moved to Atlantic Canada, I had never heard tell of a Fiddlehead – with the exception, of course, of the genuine article that’s found at the top of a violin. Typical Ontarian, eh? That first spring of my residence in New Brunswick, I began to see them around the Farmer’s Market and at the grocery store. Curious, I began to probe…
For those of you who have also been in the dark on this weird and delicious springtime green, a Fiddlehead is actually a type of fern. They’re only delicious while they’re young and curled so the window of the season is quite short. Sometimes you can spot them in the forest – but definitely wait until you get home to properly clean and cook them before eating.
Personally, I was taught all this great info within seconds of asking “What the heck is a fiddlehead?!” It seems my Maritime friends were eager to share in the secret delicacy. What I didn’t expect was to open up a great debate on the best way to devour these delicious green morsels. I’ve discovered that there are two schools of thought on the matter: Team “Butter is Better” vs Team “Tart and Tangy.”
Since, as you well know, I’m not really here to be of any help to any of you in this arena, I’ll just give you the two unhelpful recipes and let you make up your own minds.
Team Butter is Better
Thoroughly rinse and drain fiddleheads. You’ll want to make sure you pull off the brown/white papery sheath to reveal just a fresh, green curl.
Steam in vegetable steamer or over shallow boiling water.
Toss with copious amounts of butter.
Team Tart and Tangy
Drip on a vinegar of your choice. Personally, I like a nice balsamic but cider vinegar also works well in this context. But I’m not your mother. Use whatever vinegar you want.
I have to admit it: Fiddleheads are delicious either way (and many other, more complicated ways) but I’m definitely team Butter is Better. Butter forever! Butter for all! You might even want to add a wee sprinkle of parmesan, if you’re so inclined.
If you don’t like either suggestions, that’s fine too. As I mentioned at the top of this post, I’m participating in the ECM blog hop, providing links to some other amazing local bloggers who will probably have much more detailed and helpful guides on how to prepare these curly tendrils. But we both know that’s not going to happen here on this blog.