Famous on the 4th

To ring in the 4th, I'd like to celebrate two very special girls, Julie Medeiros & Cristina Cohen, also know as CC & Jules, the unstoppable pair of Los Angeles fashion débutantes who possess a fierce sense of style and a voracious appetite for wardrobe whimsy.

They've started making a name for themselves, in Vegas primarily, styling for such lifestyle magazines as 944 and Vegas SEVEN, staple publications for a chic set of jetsetters and club runners who love to spend their days and nights in the limelight.

Their newest spread for Vegas SEVEN, appropriately titled "Girls Just Want to Have Fun," is a tribute to serious poolside fashion and transcends what the duo is ultimately known for; instead of outrageous, impeccable bohemian goth ensembles, they've gone a bit tamer, mixing floral prints with nautical-inspired statement pieces and straw accessories.

But, by gone it, they've broken the mold yet again, providing an untapped approach to that Some Like It Hot bathing beauty look. For more information on the too-hot-to-handle tastemakers, go to www.ccandjules.com. And be sure to check out the spread for inspiration, especially if you haven't picked out your weekend outfits yet!

Plus, below, you'll find a recipe for Peach Bellini Popsicles, a recipe I love when friends and the hot sun are involved. It's way classier than Vodka Watermelon and maintains that crisp pop you get from a sip of Prosecco, my fizzy fave. Have a safe and fun weekend!







(all images from Vegas Seven online)

Bellini Pops



16 to 18 oz. ripe peaches (about 4 medium), peeled, pitted, and chopped
3/4 cup granulated sugar
2-1/4 tsp. fresh lemon juice
1-1/2 cups Prosecco

Stir the peaches, sugar, and lemon juice in a medium saucepan. Bring to a boil over high heat, reduce the heat to medium, and simmer, stirring frequently, until the mixture is thick and syrupy, 10 to 15 minutes. Most of the peaches will have broken down, with some softened chunks remaining.

Transfer the mixture to a blender and blend until smooth. Add the Prosecco and blend briefly to incorporate it. Let the mixture cool to room temperature and then refrigerate until cold.

Divide the mixture among ten 3-ounce pop molds or wax-lined paper cups and freeze until just barely set, about 1-1/2 hours. Insert craft sticks and freeze until firm, at least 6 hours more. When ready to serve, unmold or peel off the paper cups. Yields 10 pops
(Recipe and photo from Finecooking.com)