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Needless to say….

January 20th, 2014 No Comments





Honestly, at this point, my body is begging for a break. From sugar, bread, booze, salt, and processed crap.  I don’t know how I got so off track with my diet…possibly Mexico?  I feel like I flew off the handle before that. It happens, I’m human :)

Now I’m off for one of my biannual cleanses.  As I said, I’m really excited about it.

Kreation Juice and Kafe, a brand I’ve loved for a while, is actually one of my new clients!  I’ve taken over their social platforms and am working with their marketing team to create a brand identity you’ll all love to follow, even if you don’t live in the Los Angeles area. Follow me @KreationJuice on Instagram, Facebook, Twitter, and Tumblr.

 Marjan founder of Kreation Juice

Marjan, “The Kreator,” is such an inspiring woman.  She’s thoughtful, passionate, meticulous, and loves to share her knowledge.  We were talking the other day about gluten and she said to me, “You know, people stress about gluten and every little thing they eat. What they don’t realize is that it’s the negative thoughts they put around the food that is poisonous.  Not the food.”  I’ve never really thought about it that way.

Mary Rambin Kreation Juice

For the next three days I’ll be juicing with mostly green juice and almond milk (you can see what I chose above).  I can’t stand carrots and beets so I’ve decided to cut them out of most of the cleanse. (Plus they’re high in sugar.) Otherwise, the green juices are my favorite in town.   For two days following, I’ll continue the juice and start to incorporate steamed veggies (easiest to digest) back into my diet.  Of course during this detox, I’ll do one or two colonics depending on how I feel.

If you’re interested in cleansing, check out these posts:


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“Tequila as smooth as George Clooney.” — Oprah

October 31st, 2013 No Comments

George Clooney and Rande Gerber Casamigos Tequila

Oprah doesn’t strike me as the tequila drinking kind, but you know I am.  I’ll tell you, she’s right!

Casamigos tequlia, “brought to you by those who drink it: George Clooney and Rande Gerber,” is remarkably, unbelievably smooth.  Now, I can’t attest for Clooney or his game, but considering his exes, it must be pretty seamless. Gerber’s been keeping Cindy Crawford happy since 1998, so he must have it going on too.

My friend Gary brought a bottle of Blanco to a BBQ the other night, and we were all seduced in one sip.  One shot led to a generous pour on the rocks…and possibly another.  When our crew met for coffee the next morning, no one was hung over.  So while Clooney’s girfriends might not feel the same way, he treated us right!

Do yourself a favor: Don’t make margaritas with Casamigos.  If you do…don’t tell me about it.

Buy it liquor stores or online here.

Follow the brand on facebook, twitter, instagram, and pinterest.  They seem to be very active!


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How does the brew affect your brain?

October 2nd, 2013 No Comments

Via Fast Company 

Created by I Love Coffee, a blog for…well, you know :)

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Mary’s spiked lemonade for Labor Day!

August 22nd, 2013 No Comments




In my circles of friends, I’m famous for my little vodka infusions and killer cocktails.  This one came together on a whim and we were all pleased with how it turned out.  In making the mix, I threw everything in so I have no idea how much of what I put in.  So, I’m guessing it doesn’t really matter.  What does, is the time you allow it to marinate in the fridge.  You should have the blend mixed and chilling for at least 12 hours.

In a pitcher combine:

  • Good vodka (at least Tito’s) – about 1/2 of a 750ml bottle
  • Water – about a cup
  • Three big lemons squeezed in and a couple of the actual lemons
  • LOTS of mint

Makes 12 small cocktails.

Serve over a lot of ice (NO MIXER) with finely sliced cucumber and a mint sprig.  It’s refreshing on a hot day and absolutely delicious!



Before you start taking these bad boys down, might I suggest this trick to prevent your hangover.


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Wedding bells should be ringing new ideas in your head

July 3rd, 2013 No Comments

Since weddings are thought out meticulously by the bride and her entourage, the events themselves are loaded with great ideas we can use for our own parties.

Below are few from McCall and Devidas’ wedding in Palm Beach. Hope you find them helpful!

wedding flowers


Less can be more – as in more chic – when it comes to flowers.  No need to stuff the vases.  Pick flowers you love and let them fall where they want.  It will give your tables a more modern look.



Hire a local restaurant to create a unique dish.  Less work for you and a pleasant surprise for your guests.




New summer cocktails!  I’m not one for mixed drinks, but both of these were delicious. Google search for recipes – it’s worth the effort for these two refreshing drinks.



Koozies are one of my favorite party favors.  They’re useful at the party and for years to come.  You’ll have to plan ahead to have them printed.  Last year, I had some made online at CustomInk.  Easy and cheap for the big smiles you get in return.




Always great dresses and shoes on display at weddings.  If you see something you like, compliment the girl and ask where she got it.  You’re sure to be able to find it (and maybe even on sale). I felt like every other girl at the wedding (including me!) was wearing a coral colored dress. I paired mine with white Guiseppi Zanotti sandals (above).  When you can’t wear a white dress, I think white shoes are a great way to make any dress pop.



Many thanks to McCall and Devidas for all the great ideas!



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Prevent Your Hangover (just use my method with caution)

April 11th, 2013 No Comments

Mary Rambin hangover cure

By now you must know how much I hate hate HATE consuming anything processed. So when I tell you I down a 5 hour Energy before I go out for a big night of drinking – anything over 3 glasses of wine – you know there must be a good reason.

Actually I’ll give you two:

  1. I find it really hard to stay engaged in conversation after 9pm. Yes, I’m an old lady. The caffeine keeps me alert until at least 11:30pm if I take it around 6pm.
  2. The ridiculous amount of B12 in that bad boy really does make a huge difference in how I feel the next day.


I obviously didn’t think this one up myself, I had the aid of a seasoned drinker to lead me to the devil and I can’t deny it works.

Here’s the catch. You can’t do this 3 nights in a row. Well, you can, I tried doing 2 nights in Vegas for CES one year and ended up shaking like a crazy person.

Let me be clear: it’s not that I drink that much. It’s that even small amounts of alcohol can give me a headache the next day and I’d rather not go through that.

There is a little more method to this madness to help my hangover. Three more tips:


If I know I’m going to be drinking more than say 3 glasses of wine, I stick to one type of alcohol all night long. Vodka or wine or beer, but not a mix. This can get tricky if I’m doing dinner then a concert because dinner calls for wine but I don’t dare drink wine in a dive bar, so I usually opt for vodka all the way through.


I don’t use ANY mixers in my drinks. That means no craft cocktails or any funny business.


I’m not sure why this is such torture, but it is absolutely necessary, so I squeeze in some lemons and take it down quickly.

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New Recipes For Tailgaiting Parties

September 6th, 2012 1 Comment



When it comes to party recipes, I always say, “if it ain’t broke, don’t fix it.” Friends and family usually can’t wait for your famous dishes like beer can chicken, fajitas and queso, or ribs. Click here for my BBQ party how-to guide or refer to my grilling posts for my old faithful tips and recipes.

That being said, there’s always room to try something new. It could be the next fan favorite.

I’ve been inspired by The Local Palate, a Charleston foodie mag, to try a few new alternatives to serve at kick-off this season.

Bacon-Wrapped Duck

  • 4 duck breasts
  • 1 pound of bacon (not thick cut)
  • 10 fresh assorted hot peppers (jalapeno, serrano, fresno) cut into slices
  • Bamboo skewers, soaked in water for 10 minutes
  • Your favorite teriyaki sauce

Cut duck breast into 1 inch chunks. Slice bacon in half to shorten. Roll one piece of bacon around one piece of duck and then wrap one slice of pepper around bacon. Slide onto skewer. You should get about 8 skewers total. Place on grill over medium heat and grill on each side for 4 minutes or until bacon is cooked. Serve with teriyaki sauce.

Jicama Green Apple Slaw

  • 1 small head of radicchio, thinly sliced
  • 1 jicama, peeled and chopped
  • 1 green apple, small dice
  • 2 carrots, grated
  • 1/4 cup cashews chopped
  • 1/2 bunch of cilantro, roughly chopped
  • 1/3 cup rice wine vinegar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey
  • 2 tablespoons sesame oil
  • Salt and pepper to taste

Mix the first six ingredients together in a medium-sized bowl. In a separate bowl, whisk rice wine vinegar and honey until blended. Add sesame oil and whisk until blended. Add dressing to the veggies and toss to coat. Salt and pepper to taste and serve.

Caramelized Apple Upside Down Cornbread Cake

  • 4 ounces of butter, room temperature
  • 1 cup + 4 ounces sorghum syrup, more for garnish
  • 3 Granny Smith apples, peeled, quartered, and seeded
  • 2 eggs, room temperature
  • 1 cup buttermilk
  • 4 ounces melted butter
  • 1 cup cornmeal
  • 1 pinch of salt
  • 1 cup White Lily self-rising flour
  • Ice cream, optional

Preheat oven to 325. In a heavy 10-inch stainless steel skillet, melt butter wtih 1 cup of sorghum until well incorporated. Remove from heat. Add apples to skillet, round side down, set aside. In a mixing bowl, beat eggs, buttermilk, meltedbutter, and remaining 4 ounces sorghum syrup. Add cornmeal, salt, and flour, beat until well incorporated. Pour batter over apples and bake for 35-45 minutes. Cool for 5 minutes. To serve, cover with a plate that fits over the top of the skillet and flip over. Tap skillet bottom to release cake. Slice into wedges, garnish with syrup, and serve.

Indian Summer Cocktail

  • Small handful of mint
  • 4 small pieces of pineapple
  • 1/2 ounce lemon juice
  • 1/2 ounce green Chartreuse
  • 1 1/2 ounces of gin
  • Lemon twist for garnish

Muddle pineapple, with mint. Add remaining ingredients and shake with ice. Strain into a freshly-iced old fashion glass and garnish with twist.



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Delicious Dish: Light and Flavorful Chicken Pot Pie

December 8th, 2011 No Comments

The man in your life is going to love this one!  Feel free to smirk during dinner as you watch him rave about this healthy dish.

The recipe comes from Martha Stewart’s “Everyday Food” magazines my cooking mentor Leslie gave me to serve as a quick and easy source for recipe.  I’ve found a few good ones thus far.  The problem is they’ve skimped on ingredients to save time and money.  So I’ve been amping them up simply with wine, veggies, and herbs.  Below is my version of her chicken pot pie.  It’s healthy and still easy with the additions.

The best thing about this recipe is that you can throw anything and everything you love inside the pie!


  • 1 or two bone-in, skin-on chicken breast halves (see addition notes below)
  • 1 medium onion, finely chopped
  • 4 carrots, peeled and sliced 1/4 inch thick
  • 1/4 teaspoon dried thyme leaves
  • 1/4 cup flour (I’ve used wheat and spelt)
  • 2 1/2 cups of low fat milk
  • Bag of frozen peas (I don’t use these)
  • 2 tablespoons fresh lemon juice
  • Course salt, fresh ground pepper
  • 3 tablespoons extra virgin olive oil

My additions:

  • 3/4 carton sliced porcini mushrooms
  • 1 bunch broccolini chopped
  • 3 garlic cloves (sliced or chopped)
  • White wine
  • Available herbs (thyme, rosemary, oregano, etc)
  • Garlic ‘n Herb Seasoning from Whole Foods
  • Extra Virgin Olive Oil


  • Take dough out of freezer or fridge so it warms to room temperature.
  • Preheat oven at 400.
  • Place chicken on a rimmed sheet, season with salt, pepper, chopped garlic, and any available herbs.  I like to make a little EVOO, herb, garlic mix and spread it UNDER the chicken skin.
  • Roast about 20-30 min (temp is about 165).  Note: it’s not FULLY cooked. Let it cool and set aside.  When cool enough, shred the chicken. Note: I like making chicken ahead of time or day before and then whipping up the rest right before dinner.
  • While chicken is roasting, heat 2 tablespoons EVOO in a large sauce pan over medium. Add carrots, onion, broccolini and thyme. Season with salt and pepper. Cook until carrots are crisp-tender, about 8-10 minutes.
  • If you’re going to include mushrooms (which I highly recommend), sautee your mushrooms in a little EVOO in a small skillet.  Season with garlic, salt, pepper, and herb seasoning.  After about 3 minutes, add white wine and cover.  Let simmer until tender, but not totally cooked.

  • In your veggie mix, now add flour and stir for 1 minute.  It will be clumpy.
  • Add milk gradually, stirring until smooth.
  • Cook veggies in milk, stirring occasionally, until mixture comes to a simmer and thickens.
  • Remove from heat.  Add lemon juice, mushrooms, peas (if you’re using them), and shredded chicken.
  • Pour filling into a pie plate.

  • Stack phyllo on a work surface and use the rim of the pie plate to cut a circle.  Layer phyllo on top of filling, brushing every other layer with EVOO.  Press down on phyllo 1/2 inch from rim so phyllo fits inside plate.  If you’re using the artisan bread, simply stretch out and lay it on top.
  • Bake until golden and bubbling, about 20-25 minutes.  Let cool for 15 minutes.

Pot Pie with Artisan Bread from Trader Joe’s


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