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Greetings!
Happy Friday and happy official start of Summer! As we prepare for the next evolution of The Vyne, we will be changing up the format for the Summer. Instead of weekly delivery, you'll receive The Vyne every two weeks. In between time, we'll continue posting to Vyne World and encourage you to visit the site often. If you happen to forget to visit the site, the bi-weekly version of The Vyne will have a "round-up" of all that we posted in between time so you can still stay in the know and on top of all the lifestyle topics important to you. In this week's issue, we're celebrating Summer. First we're featuring CNN ancor, Fredricka Whitfield. Then check out our "Summer Sunnies Trends", "Stay-Do-Eat: Vieques, Puerto Rico" and "Out of the Box Summer Activities." We're Looking for Interns! If you know of any who are great writers and would be interested in working for The Vyne, send them our way!!
As you know, we created The Vyne with you in mind. Our mission is to inform and inspire modern women of color all over the world. If you would like to be a voice of The Vyne, email us to learn about how you can become a contributor. And, as always, don't keep The Vyne all to yourself - share it with friends, family and colleagues so that they too can get their weekly dose. Tootles!  |
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 Woman to Watch: Fredricka Whitfield
Name: Fredricka Whitfield
Twitter Handle: @fwhitfield
Occupation: CNN anchor for weekend versions of CNN Newsroom
Pedigree: Her father is Olympian Mal Whitfield (a double winner of 800 m at the Olympic Games). Her brother is also an athlete.
Education: Bachelor's Degree in Journalism from Howard University
Why We're Watching: Fredricka is not only an award winning journalist who has been on the front lines of many breaking stories over the past couple decades, but she also has a very pragmatic approach to parenting and "doing it all" as a wife, mother and successful, driven woman.
Career Climb: Fredricka has held several on-air positions in the
Read more...
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 Summer Sunnies: What's Trending Now?
An easy and must have summer accessory is sunglasses. Several trends are having a moment this summer so check them out and have fun adding them to your summer wardrobe!
Read More... |
Stay-Do-Eat: Vieques, Puerto Rico
I had the pleasure of going on vacation in Vieques, Puerto, Rico a few months ago. It was a perfect relaxing vacation on an island that really felt like paradise. If you're looking for a stress-free getaway, Vieques is worth the trip.
What you need to know: Vieques is a small island off of the main island of Puerto Rico. Never heard of Vieques? You're not alone. Vieques has just recently risen in popularity since for decades the US Navy used a part of the island for bomb and missile testing until 2003. But don't be scared, though some have worried about the impact of the bomb testing on the environment and resident health, I doubt a few days in this beautiful place would hurt. No major air carriers fly directly there so your best bet is to fly to San Juan and take a small plane to Vieques, which is about a 30 minute flight (we flew Vieques Air). Wherever you stay, I would highly recommend renting a Jeep. The island is only 20 miles long, you will definitely want to have a car to explore sights and beaches, and some of the roads are pretty rough so an SUV is worth getting. Stay Inn on the Blue Horizon: A beautiful property on the waterfront with Read more...
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Out of the Box Summer Activities
Don't let this summer be another "run of the mill" summer. Break out of your comfort zone and do some different things instead! Here's a list of a few out of the box ideas to get you started:
Color Run - It's 3.1 Miles of Color Madness! You can walk it or run it, whatever you feel like doing. A dear friend and Vyne reader recently pointed this out and we're going to try it. Don't let the look of it freak you out (especially the whole hair thing). Take a look and find a color run near you.
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Sip of the Week
Roasted Peach Lemonade
Ingredients:
- 4 medium peaches, pitted and sliced in half
- 1 tbsp granulated sugar
- 4 cups fresh lemonade
Directions:
1. Preheat the oven to 400F.
2. Place the peaches skin side down in a baking dish and sprinkle the tops with the sugar. Roasted the peaches for about 25 minutes or until the tops of the peaches are juicy at the skins able to be easily pinched off.
3. Remove the outside of the peach skins and drop the roasted peaches into a blender. Pour in enough lemonade to cover the peaches in the blender. Puree the peaches completely, until the liquid is a little foamy and frothy.
4. Pour the mixture into a pitcher and stir in the rest of the lemonade. Chill. Be sure to stir up the lemonade with a wooden spoon again before serving!
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Savor of the Week
White Peach Tart
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon finely grated lemon zest
- 7 tablespoons unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- 1/4 cup plus 2 tablespoons peach preserves
- 3 to 4 firm white peaches, cut into 1/2-inch wedges
- Confectioners' sugar, for dusting
Directions: - Preheat the oven to 375° and position a rack in the lower third of the oven. In a food processor, combine the flour, granulated sugar, baking powder, lemon zest and butter and pulse to blend. Add the whole egg and egg yolk and process until a soft dough forms. Turn the dough out onto a work surface and knead just until it comes together. Press the dough evenly over the bottom and up the side of a 10 1/2-inch fluted tart pan with a removable bottom.
- Spread 1/4 cup of the preserves on the dough and arrange the peach wedges in concentric circles on top. Bake for 20 minutes, until the peaches are barely tender and the crust is still a bit pale. Brush the remaining 2 tablespoons of preserves over the peaches and bake for about 30 minutes longer, until the peaches are tender and the crust is golden. Immediately dust the tart with confectioners' sugar and let cool for at least 30 minutes before cutting into wedges and serving.
Make Ahead The tart can be kept at room temperature overnight. Image and recipe courtesy of FoodandWine.com |
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| Contact Information | Interested in advertising on or contributing to The Vyne? Contact Keesha Boyd and Kailei Richardson at: keeshaandkailei@gmail.com
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