Ladies the goal is to stay healthy and keep away from Corona virus. 

Stay indoors. No social groups - 10 or less ppl in a crowd.

We all are washing our hands with soap and warm water many times in a day. 

Let's talk about how to keep our face free from germs. First things first please do not touch your face.

Your nose and mouth are the most sensitive area on your face.

By wearing a face mask that covers your nose and mouth reduces the risk of picking up germs. When you go outside you must take care of

yourselves and wear a mask.

We now are offering a WASHABLE COTTON SOFT KNIT FACE MASK.

Cotton fabric is a natural fiber that can prevent the absorbance of droplets.

The face mask has ties so that you can tie the back to your comfort.

Sold as a 3 Pk in either BLACK or WHITE color.

Each face mask has different color stitches, to help you keep track which face mask you wore yesterday. Which one needs washing etc,

Wear a different  mask each day for hygiene. 

Wash / Dry on hot settting

FREE GIFT WHILE WE ARE ALL IN HOUSE BOUND MODE

Stay home and be safe, shop at home from the safety of your home.

What will be the most important item that you will be wearing the next few weeks? 

A wig or a comfortable headcovering from MILLINERYSHOP

Be comfortable, take this time to appreciate all that you do have. Yes, things are very hard for many of us, yet - we will pull out of this together.

With every order placed while we are all in house bound set up  - we will enclose a FREE gift to you. Something to make you smile and know we care about you.

Think comfortable:

Snood

Pretied

Oversized Pretied

Chenille

Bandana 

So shop away on our site and we  will ship it right to your door.

We have all your headcovering options

Pretieds

oversized Pretieds

Bandanas

Chenilles

Turbans

Wig Grips

Lace Wig Grips

Volumizers

Wig Liners

Headbands

And more ......

STAY SAFE STAY HOME

Home made bagels - so easy - so good.

1 1/4 cups water

4 1/2 cups bread flour

3 tablespoons white sugar

1 teaspoon salt

2 tablespoons vegetable oil 

1 tablespoon instant yeast

4 quarts water

1 cup honey (optional)

Directions

Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. 

Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."

Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.

Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.

Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.

Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.

Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

Adding honey or barley malt syrup to the boiling water bath gives the bagels a pleasing chewy texture with a hint of sweetness. You may omit the honey, if desired. The nutrition data for this recipe includes the full amount of the honey. The actual amount of the honey consumed will vary.

Recipe taken from allrecipes.com

Ingrediants: 

1 egg, beaten

1 container  (15 oz.)  Ricotta Cheese

2 cups Shreded Cheese Blend

1 Tbsp. Italian seasoning

1 jar  (26 oz.) spaghetti sauce, divided

16 lasagna noodles, cooked

1/4 cup  Grated Parmesan Cheese

HEAT oven to 375ºF.

MIX first 5 ingredients until well blended.

SPREAD 1/2 cup spaghetti sauce onto bottom of 13x9-inch baking dish. Spread each noodle with 3 Tbsp. cheese mixture; roll up. Place, seam-sides down, in dish. Top with remaining sauce and Parmesan; cover.

BAKE 40 to 50 min. or until heated through, uncovering the last 10 min.