Elena Joseph Hair & Makeup Designer

My daughter, Jasmine, is headed to Mission Hospital. She’s been leaking fluid for a couple of days so she needs to be monitored.

JASMINE IS SAFE! NO BABY, YET. THANK YOU FOR YOUR PRAYERS!

I'M SO WORRIED & SO UPSET! YOUR PRAYERS FOR THEIR SAFETY IS GREATLY APPRECIATED.

The city of Asheville has no power, no cell service, no phone lines. My daughter, Jasmine, is past due on her pregnancy. I haven't been able to reach the hospitals & the roads are compromised (washed out). Fire Stations are not answering and the entire city is off the grid (as we know it).

ANY ASSISTANCE?

Is there anyone in the Asheville Area who can help us? We just want to know that she is safe. She lives in the West Asheville area.

EVERYONE SHOULD GET TWITTER X!

I wish they had TWITTER X, because I just learned they run off of Spacelink and not the conventional cell services. I may have been able to contact her had she had an account on X.

Hi, Friends! Let's connect with my new adventure, Life with Lenú! Blog coming soon!
https://www.facebook.com/reel/1679664192774596

Welcome All to my new Lifestyle Page! Curated with you in mind! Limitations are left behind and no matter your title in life, you are free to create as you wish! That is how I have always lived my life; come join me on an adventure! If you're a fan of Italian cooking, then you're probably familiar with the delicious and versatile sauce known as pesto Genovese. This traditional Italian sauce is made with fresh basil, garlic, pine nuts, and cheese, all blended together with olive oil to create a rich and flavorful condiment that can be used in a variety of dishes. Today, for lunch I made Pesto Genovese! I have so much basil growing outside that we eat Pesto almost once a week, if not twice. So let's delve into the Traditional Pesto before I stir things up a bit! Pesto Genovese stands as a culinary emblem of Genoa, a city nestled in Italy's Liguria region, renowned for its rich culinary heritage. This exquisite sauce, with its roots deep in Italian tradition, embodies the essence of simplicity and freshness, combining a few quality ingredients to achieve its distinctive, vibrant taste. The heart of pesto Genovese lies in its use of Genovese basil, a variety of sweet basil that is prized for its delicate, yet robust flavor. Unlike other basil types, Genovese basil imparts a sweetness that is crucial to achieving the authentic taste of this sauce. The art of crafting pesto Genovese involves more than merely combining its ingredients; it's about preserving the freshness and aromatic qualities of the basil, which are easily compromised if not handled with care. The traditional method of using a mortar and pestle to blend the ingredients is designed to gently bruise the basil leaves, releasing their oils without causing the bitterness that can result from the excessive friction of modern food processors, but you can use them with great results by pulsing little by little. In addition to the basil, the sauce incorporates garlic, pine nuts, and a blend of cheeses—Parmesan and Pecorino Sardo—each contributing its unique texture and flavor profile to the sauce. The inclusion of pine nuts introduces a subtle nuttiness, while the cheeses offer a depth of flavor and creamy consistency. Olive oil, a cornerstone of Mediterranean cuisine, not only binds these ingredients but also enhances the sauce's luxurious texture and adds a fruity, peppery note that complements the freshness of the basil. In essence, pesto Genovese is more than a sauce; it's a celebration of Italian culinary craftsmanship, inviting those who partake to experience the rich flavors and aromas of Liguria. Recipes in Italy are less about accuracy and more about feeling. Nonnas often measure a cup with what they can hold with both hands. Keeping this in mind, here's about how much of each item I use when I make Pesto. 3.5 ounces of Genovese basil leaves, 3/4 cup of grated Parmesan cheese, 1/4 cup of grated Pecorino Sardo cheese, 1/3 cup of pine nuts, 1 clove of garlic, 1/2 teaspoon of coarse sea salt, 1/2 cup of extra virgin olive oil, with an additional tablespoon to top off the sauce, ensuring its freshness and longevity. Now, here's where I shake things up a bit! I often use arugula as an accompaniment with basil or instead of basil. I have also been known to add walnuts, almonds, or pecans, too. The beauty of this dish along with most Italian dishes is the versatility of fresh ingredients. We enjoyed our Pesto today! Give it a try and add your photos! A dopo, Lenú

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BEST SUMMER DEAL @ JOSEPH LENU SALON & PORTRAIT STUDIO

Don't forget about getting dolled up for Mother's Day! Take the time for yourself!

MOTHER'S DAY SPECIAL, $10 OFF YOUR BLOWDRY

Joseph Lenu, Salon & Portrait Studio In Tampa FL | Vagaro South Tampa's Exclusive Portrait Studio & Salon, by Ryan & Elena Joseph.

Any unique ideas for throwing a baby shower when the mother-to-be lives in another state?

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Hello, friends! I have an appointment available for Thursday at 3:00 p.m.

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JOSEPH LENU Salon
813.644.2770

Wishing my Muslim friends Ramadan Kareem! May prosperity and peace be granted to all of good will!

AMAZING DEAL!
Regular price is up to $450
Want to save $100?
Plus, opt to use 4 months EZpay
Comes in gold, blush & black
Amazing, light-weight, powerful professional dryer! My stylists prefer this dryer over the Dyson.
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**pickup at salon

Please share away! Tomorrow Only!
Joseph Lenu, Salon Lenú, Glamour Studio & Blowout Bar